Kelly McCormick is a yoga teacher and holistic life and wellness coach, based in Kansas City, Missouri. After living in the corporate world, Kelly found that the balance of a daily yoga practice, mindfulness of her thoughts and feelings, and a deep understanding of the foods she is putting into her body had been the perfect triad for feeling great. Her coaching practice and yoga studio are both centered around offering work towards conscious living and overall wellness to her students and clients.
Tell us how you came to be in the role you are today…
After working for over 10 years as an engineer in the corporate world, getting married, and having two little boys, I wanted the work I was doing to align more with who I felt I really was (plus I’ve always had an entrepreneur’s heart). I started practicing yoga in college, and had been circling around the writers who were going to become my own coaches and teachers in the life coaching business for years.
The puzzle pieces started coming together for me and I got certified in both. As my yoga practice deepened, food was the natural next question, and I started down the path of nutrition and health coaching. It was a circuitous journey, but things have fallen into place beautifully. I’ve recently opened a yoga studio, and am continuing to coach clients over the phone, online, and now face-to-face!
What would be your best advice to someone starting out on the same career path as you?
Get clear on what you want to offer and why you want to offer it. It’s important to be in love with the intentions behind your work and then offer that without diluting your message or diverting from your goal. Be 100% who you are and be all in, all the time. People love to see someone not only walking their talk, but living it.
How do you relax when you’re not busy answering questions at I Quit Sugar?
Playing with my kids, practicing yoga, tending to my new veggie and herb gardens, reading, cooking, drinking tea. And I’m always looking forward to down-time with my husband!
What’s the hardest thing about your job?
Remembering that I’m meeting people at so many different stages in their lives and I can’t predict how yoga and diet will or won’t evolve into true lifestyle choices for anyone. I’d love to run around encouraging people to practice yoga daily and JERF (just eat real food!), but that’s my judgement. I have to honour that it’s not necessarily everyone’s experience, even if it is my hope that they will continue practicing and eating clean forever. My expectations have no place on someone else’s journey.
In five words, tell us the most important qualities for someone in your particular role…
Groundedness, connection, presence, surrender and gratitude.
What do you enjoy most about working in your field?
Witnessing the little daily moments in the lives of my students and clients. You get to know people in a really different way when you watch them practice yoga every day, as opposed to being a co-worker or a neighbour or even a friend of theirs. Watching people’s personalities unfold on their mat, and then hearing how what they’re learning during their yoga practice influences their life off the mat…it’s so rich.
What’s next on your horizon?
More online offerings! I’m working on ways to take more of the one-on-one and in-person work that I do with my coaching clients and yoga students into offerings that can be shared online and with larger groups of people.
If you weren’t a Yoga Teacher and Holistic Life and Wellness Coach you would have been a…
Oh, I’ve tried other things (with varying levels of grace and success) and I’m exactly where I should be.
Why are you such a firm believer in the I Quit Sugar philosophy?
Because it’s one of the few bright line rules regarding food that we should all adhere to. Grains, dairy, meat, legumes…these all affect different people differently. You have to get to know your own body and sort that out. But sugar is one of the few things that we can all agree on. Which makes the IQS philosophy a no-brainer to not only believe in and follow, but to help educate and encourage in others as well.
The IQS Team are coming for dinner. What are you cooking for us?
Ooh, fun! I’d start with sliced avocado on Meal-in-a-Biscuit Crackers and iced herbal tea. Then, because it’s easy to prep ahead of time so I can hang out and talk IQS shop with everyone, I’d roast up some carrots, sweet potatoes, and Brussels sprouts loaded with fresh herbs. I’d serve those alongside spinach salad topped with seared scallops, fresh chopped veggies, with a drizzle of olive oil and a squeeze of citrus. Chunks of cheese and olives are always on-hand at my house, so we’d have a cheese platter afterwards. And plenty of tea for an after-dinner sip.
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