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Interview with Entrepreneur Iza Sia Login

March 14, 2021
Iza Sia Login

Iza Sia Login

Iza Sia Login was born in Slovenia but currently lives in Cyprus; she has an MSc in Computer Science and has held project management positions at Microsoft and Novartis as well as running her own holistic center.

Along with her husband, Samo Login, and team, Iza founded Outfit7 Limited – one of the fastest-growing media entertainment companies in the world, where she served as Deputy CEO. Outfit7 Limited is best known for its Talking Tom and Friends app and media franchise.

In 2013, she established the Login5 Foundation with her family, with the purpose of creating, ‘A World with Pure Air, Pure Water, and Pure Consciousness’.

Iza has been actively working on Login5 Foundation projects since the sale of Outfit7 in 2017 and their primary focus is on providing a better future for humankind, in the most sustainable way.

Published on 1st March, Iza and Samo’s book 7 Unicorn Drive focuses on how to build modern teams and organizations that can achieve extraordinary results with the goal of giving everyone the opportunity and knowledge to build a better world.

It’s wonderful to interview Iza here.

 

Describe a typical day for you?

I try not to use an alarm clock to wake up so I can start my day quietly with some morning meditation. A long walk or profound yoga practice follows and my morning routine ends with fruit and a high protein breakfast. The rest of the day is usually defined by my calendar, where I have a lot of team meetings for all of the projects I’m currently working on.

I have one calendar entry that sets some time aside for lunch as well – I usually prepare it together with my husband, Samo, and it includes a lot of organically grown local veggies.

I try not to work too late in the evenings so I can spend some quality time with my husband and kids. I also like to do some video calls with friends, and attend some online courses as well (healing with crystals, painting, singing). My weekends are usually free and I adore walking along high cliffs next the shores of Cyprus. When I’m in Slovenia (where I was born), I try to spend as much time as possible with my family and friends.

 

What do you feel are your greatest achievements?

Despite my husband and I building a start-up and selling it for a billion dollars in seven years, I feel that my greatest achievement is raising two kids with strong values including empathy and the drive to help co-create the vision of our Login5 Foundation, which we founded together as a family.

I also love helping to build successful teams with a strong and creative culture at their core. I have already managed to do this a few times in the past, and every project since then has brought a new element to my team-building approach.

We’ve just published a new book, 7 Unicorn Drive, that explains our different approaches and ways to build and run a highly motivated, successful team.

We combined all our best practices in the Unicorn Drive Method, which we’ll share in a series of programs starting in the early summer of 2021. Our aim is to build a community where entrepreneurs and leaders don’t just learn the methods we use but share their experience and knowledge with one another too.

 

What’s in your handbag/ satchel?

My handbag is like a Mary Poppins handbag – I am often surprised by how many useful (sometimes extremely heavy!) items I find in it. There are always some crystals or stones inside and of course, my mobile phone, wallet, a few lipsticks, perfume, packet of tissues, a notebook, many pens, a couple of sunglasses, at least one chocolate bar, a small bottle of water or matcha latte, and sometimes even my MacBook. As you can imagine, none of my handbags are small!

 

What are your ambitions in life?

I try to live every moment of my life in harmony. If I manage this, I can be creative, successful, fulfilled, and happy. I enjoy spending my life with people that share the same philosophy, and this way we can co-create the goals we set: a peaceful world where we all have the chance to live a free and prosperous life, full of purpose and love; a world where nature is abundant and it’s normal to choose to help others as well as ourselves, and to celebrate our collective progress.

 

What do you wish you’d known at the start of your career you now know?

I was already quite ambitious and successful in my early years but I didn’t know how to consciously manifest and plan my life. Knowing this technique would have spared me many hours of hard work. The greatest power of manifestation is that the optimal way to achieve our goals is usually quite straight forward. Namely, the most important part of manifestation is clear and bold goal setting – if there is enough passion added to it, success is guaranteed.

 

Where do you see yourself in 5 years time?

For the last four years, our family has been running the Login5 foundation with the following purpose: pure water, pure air, pure consciousness. When thinking about the long-term survival of humanity, we must think about our planet first. If we do not take care of it, we don’t stand a chance. We are working to create a world where everyone is free to prosper and live with purpose and love, where we act in the interests of nature, as well as ourselves.

Our current projects focus on sustainable food production and development as well as conscious leadership. In Serbia, we run a huge farm with the vision of building a model for large-scale sustainable farming. We’ll share the findings, models and software tools for free non-commercial and commercial use. We also work with universities (Harvard and Oxford), research centres, and like-minded companies around the world. So our goal is to keep progressing with this for the next 5 years and beyond!

 

What advice would you give a budding tech entrepreneur?

It’s so important to know your purpose before starting a new business – ask yourself the question, ‘why am I doing this?’ If the answer addresses real needs of the present time, you already have more than a 50% chance to succeed. Too many new projects are started only to answer the question, ‘what are we doing?’. Only the rare and most successful ones know why (the purpose).

Establishing a clear purpose will also make it easy to inspire your colleagues. With properly set values, your teams will be able to build a strong and powerful business culture. So, when you implement the vision and strategies, the foundations are laid for a successful business. I follow this exact order for all of my projects.

Another key factor to remember is that people are always the most valuable part of any organisation. If you treat them well, taking their feelings and personal needs into account, rather than seeing them purely as assets to the business, their value will be immeasurable. If the market doesn’t understand your products, it is not their fault, but yours – be agile, make changes, and become more approachable to users.

 

What advice would you give to a new parent?

I think parenting is the most important life role we have and it shouldn’t be neglected at all. I always to try make my kids my priority but as all working parents know, it’s impossible to watch over them all of the time so value quality over quantity time together. For every hour that you do spend with your children, be fully present. My friend (a stay-at-home mom) once said to me when our children were younger: ‘your kids get more from you than mine do, even though you work such long hours and I spend all day with them!’

I think it’s important to find balance – if you enjoy your job as well as spending time with your kids, and can find a way to balance the two, it’s easy and fulfilling.

Another thing to keep in mind is that small kids are like sponges, soaking up everything they feel and see. It’s not the amount of data they know or number of activities they do after school that will make them happy and successful when they grow up, it’s their ability to express love and respect towards others.

 

Finally, happiness is…

Having a loving relationship with everyone and everything.

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7 Unicorn Drive bookA World with Pure Airadvice on how to build a billion dollar companyand Pure ConsciousnesscompaniesCyprusentrepreneursethosinterview with entrepreneurIza Sia Loginjuggling motherhood with businesslarge-scale sustainable farmingLogin5 Foundationmodern teamsOutfit7 LimitedPure WaterPurposeSamo LoginSerbiaset valuesTalking TomTalking Tom and Friends app and media franchiseteamsWonderful Women interviewworking with purpose

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I baked this vanilla and raspberry beaut of a cake I baked this vanilla and raspberry beaut of a cake with the kids (obvs the control freak in me, didn’t let them decorate it, though)! Why not make it over the Easter holidays ❤️ 
Ingredients:
For the sponge cake:
175g softened unsalted butter
175g caster sugar
3 large free range eggs
175g self-raising flour, sifted
1tsp baking powder
1tsp vanilla extract
pinch of salt
1 punnet of fresh raspberries (you can use frozen if you like)
handful of flour.  For the buttercream icing:
600g icing sugar, sifted
300g unsalted softened
drop of vanilla extract
freeze dried chopped raspberries for decoration. 
Method: 
Heat the oven to 180°C. Grease an 18cm (7in) round cake tin with some of the butter/and add parchment paper.
In a large bowl, add all of the ingredients bar the raspberries which I like to add in last. Beat the mixture with a wooden spoon or add into a mixer until it’s completely smooth.
Next, place the raspberries in a bowl and add a handful of flour so they are covered. This will protect them once in the batter. Add the floury raspberries into the mixture.
Then, carefully pour the mixture into the tin, smoothing the top with a palette knife so it’s even. Bake for 45 minutes until golden. To check it has baked all the way through, insert a skewer and if it’s clean, it’s ready!
While it cools, make the buttercream icing. This must only be added once the cake is completely cool, though.
In a large mixing bowl, beat the softened butter and sifted icing sugar together or whip in a mixer until smooth. There shouldn’t be any lumps. Add a few drops of boiling water if the mixture looks too thick. I sometimes place the butter into the microwave until it’s softened, not boiling before beating into the icing sugar if I’m in a rush.
Next, fill the icing into a piping bag and spread onto the cake with a palette knife until smooth, working on the edges gently, too. Use a star nozzle if you want to create a cupcake style piping design or detailing on top of the cake. This one is smooth with freeze dried raspberries scattered over it and a small tower of fresh raspberries in its centre.
🍋 Weekend bake 🍋. Lemon drizzle cake is a ta 🍋 Weekend bake 🍋. Lemon drizzle cake is a tangy classic that I personally prefer as zesty as possible and is why I also include lemon juice in the sponge as well as the icing whereas most recipes add the citrus to the topping. 
We made this cake for Mother’s Day this year and while you can have a more transparent icing (hence the name drizzle) added when the cake is warm, my children prefer the thicker icing you can see here dripped over the cake once it’s cooled (it also photographs better to be honest).
I’ve included how to create both toppings however below so you can choose which you prefer for your lemon drizzle cake.
Ingredients:
225g unsalted butter, softened
225g caster sugar
4 eggs
1 lemon for the juice and zesting
225g self raising flour
Icing ingredients (added once the cake is cooled):
1½ lemons, washed and juiced
3 tbsp water
250 icing sugar
Drizzle topping (added once the cake is warm):
1½ lemons, washed and juiced
85g caster sugar
Method:
Preheat the oven to 180°C.
In a large mixing bowl, beat the butter and sugar together or add to an electric mixer and pulse. Add in the egg and beat. Next, add the juice of one lemon and the self raising flour (I like to add mine via a seive) and stir until smooth.
Pour into a greased 8 x 21cm tin and bake for 40 minutes. I like to check mine around the 30 minute mark. Add a skewer as a test and if it comes out clean, your cake is ready. If you are opting for the drizzle topping, while it is baking, mixing the lemon juice and caster sugar until the sugar has dissolved and pour over the cake as soon as it comes out of the oven. You can grate lemon rind over it too for decoration.
If you are opting for the icing topping you see here, mix the lemon juice with the water and icing until it thickens a little. Once the cake is cooled, carefully drip it over ensuring it is smooth on top. Add the grated lemon rind for decor.
Enjoy! #bakersofinstagram #bakers #cake #cakesofinstagram #recipes #recipeoftheday #cakedecorating #cakes #lemondrizzle
Yay, the copy of Run Well I bought by my close fri Yay, the copy of Run Well I bought by my close friend, award winning author, and doctor @drjulietmcgrattan arrived today. Happy publication day, Juliet! This is a truly unmissable myth-busting, expertly researched running guide for new and experienced runners alike that answers every conceivable question you might have about running. Love you Juliet ❤️. Go buy her second book on Amazon, folks! 🏃‍♂️ 🏃‍♀️ 📖
Cookie break 🍪. My kids adore these. Recipe bel Cookie break 🍪. My kids adore these. Recipe below!
Makes 10 cookies depending on the size of the cookie dough balls you create (larger will result in fewer)
Ingredients
170g softened unsalted butter
200g brown sugar
100g caster sugar
1 large free range egg and 1 yolk
2 tbsp vanilla extract
250g plain flour, sifted
1/2 tsp baking powder
pinch of salt
1 pinch of cinnamon. 
Method  Preheat the oven to 170. In a large mixing bowl, beat the sugar and butter together or add to an electric mixer and beat until smooth. Add the eggs, vanilla extract and stir.
Next add the flour, baking powder, salt and cinammon and stir thorough. You can add chocolate chips if you like.
Create balls from the cookie dough and shape (approx 4 tbsps of mixture per cookie). Next, place each cookie onto a greased baking tray or over parchment paper approx 9 cm apart to allow space for them to spread when baking.
Bake for 15 minutes until golden.  #recipes #recipeoftheday #cookies #baking #biscuits #easycooking #easyrecipes #honestmum #familybaking #bake #bakersofinstagram
Ad. Last Sunday was a marathon movie day here with Ad. Last Sunday was a marathon movie day here with @toshibatveurope where the kids are reacting to some never seen before and totally iconic telly and film moments. Look at their faces....And I thought I was a cool mum (clearly not) 😂😭🤣🤣🤣. What are your fave family films and tv shows? #kidsreact #toshibatv
Scones for you! Perfect for packed lunches and a d Scones for you! Perfect for packed lunches and a dose of validation when your kids tell you they’re delicious! We like jam then cream, the Cornish way, you? #packedlunch #foodie #food #recipeoftheday Ingredients:
350g self raising flour (and more for dusting)
1 tsp baking powder
pinch of salt
85g unsalted butter, cubed and softened
3 tbsp caster sugar (brown changes the colour of the scones a little)
175ml milk (use almond or soya, if you are making these vegan)
1 tsp vanilla extract
squeeze lemon juice
egg for glazing
Raspberry or strawberry jam and clotted or double cream to serve
Method:
Preheat the oven to 200 c (fan oven).
Add the dry ingredients of flour, baking powder, sugar and salt into a large mixing bowl and stir. Add the butter and rub it in as if you were making a crumble, pinching it into the dry mixture.
Heat the milk in the microwave or on the stove, so it’s lukewarm and add to the middle of the mixture (you can add the butter in a jug with the milk, into the microwave then pour in together if you’re short on time). Next, add the vanilla extract and stir. The initially wet mixture will soon become dough like. Once it does, knead with her hands onto a surface dusted with flour.
Fold over the dough several times over then with a 5cm cutter (I like the ridge edged ones) cut into the dough. You might need to fold the remaining dough once cut into the rest of the dough and knead again before cutting more scones. You should have at least 4 scones with this mixture.
Beat the egg and brush the scones with it before placing them into the oven. Cook for approximately 10 minutes until golden. I like to stick a skewer in to ensure it comes out clean.
Eat the scones warm or cold. We like to place the jam first then the cream into sliced scones, the Cornish way. Enjoy how you like, of course!
If you’re freezing the scones, ensure they are cold first.
They will last for 3 months in the freezer.
My kids like to microwave them from frozen for speediness but you can also pop them back into the oven for 5 minutes to thaw and warm too.
Enjoy!
I don’t know the author to credit but every sing I don’t know the author to credit but every single year, THIS! It’s even more apt today with the #meghanmarkle interview. Saluting all the strong women of the 🌎 today 🙌 #internationalwomensday
I share recipes on my blog a lot but want to start I share recipes on my blog a lot but want to start posting more food here too. In case you fancy making these quick and easy chocolate buns with the kids, the recipe is below. Fab to pop into their packed lunches on Monday too 😋! 
Ingredients for the buns/cupcakes:
150g self-raising flour
50g cocoa powder
200g golden caster sugar 
100g unsalted cubed and softened butter 
1 large egg
100ml whole milk 
1 tbsp vanilla extract
pinch of salt
Ingredients for the chocolate buttercream:
100g salted butter, cubed and softened
150g icing sugar, sifted
25g cocoa powder
2 tbsp whole milk 
Method: 
Heat the oven to 180C/fan 160C/gas 4. Grease a 12 hole muffin tin with butter (will take more cleaning after) or line it with cases.
In a large bowl, cream the sugar and butter with a hand or electric whisk, until fluffy.  In another bowl mix the egg, vanilla extract, salt and milk. Pour in to the sugar and cream mixture. Next sifted the flour and cocoa powder in and mix well. An electric whisk will be easier on the wrist!
Divide the mixture into the cupcake cases and bake for 20 minutes.
Prod with a fork to test they are cooked through. It should be clean on extraction.
Leave the cupcakes to cool on a cooling rack. N.B. They must be completely cool before you can add the buttercream.
For the buttercream, beat the butter with the icing sugar then add the cocoa powder and milk until you are left with a glossy, velvety mixture.
Pipe over the cupcakes and add hundreds of thousands for extra sparkle!  #food #recipe #easyrecipes #cupcakes #cupcakesofinstagram #chocolate #quickrecipes #baking #recipeoftheday #recipe #bake #bakersofinstagram #foodie #foodphotography
They’ve been in their PJs for most of their onli They’ve been in their PJs for most of their online learning today so here’s a throwback to another #WorldBookDay. Cute!!! Fantastic Mr Fox and Will Wonka #WorldBookDay2021. Have your kids dressed up today?
Can’t wait to sit in pretty coffee shops again a Can’t wait to sit in pretty coffee shops again after the morning school run so I can chat to Peter uninterrupted and more importantly, force him to let me take pictures of him for the Gram 😂. What are you most looking forward to when life feels more normal? Obvs can’t wait to see and HUG family and friends!
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