Loren Brill knew she had to change the way she ate. She was 22, she had just graduated college, and she was diagnosed with cancer. Eating healthy helped Loren to beat the cancer, but she found that giving up cookies and other baked goods was one of the hardest parts. Loren took matters literally into her own hands, and created her own gluten free cookie dough recipe. Her cookies were a huge hit with her family and her own marketing department -- her sister. Loren was inspired to set out on a sweet mission: make delicious gluten-free, organic cookies that are a healthy alternative to the preservative filled cookie dough we all grew up with. Her company Sweet Loren’s was way ahead of the clean eating trend. She caught the attention of Whole Foods, who went from "hello' to "yes" in their very first meeting, when her company was still only half-baked. Less than eight years later, Sweet Loren’s is in more than 10,000 supermarkets and is the top selling clean cookie dough. Loren shares her journey with Julia Pimsleur, including how she went from feeling overwhelmed to actually enjoying problem solving; how she learned to see that she and her company are not one and the same; why suffering a personal loss pushed Loren to the next important step in her business; how Loren makes sure she is building a sustainable business; and, the mindset practices Loren has adopted that keep her centered and moving forward.

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