VOYAGE ATL INTERVIEWSo moms have a way of getting you to do stuff that you weren’t really trying to do…
even though it’s what you should do. The same is true for my momma. When she heard that I was featured in VoyageATL Magazine’s Local Stories Series and that I didn't share it with anyone, she did what every good Southern mother would do: tell everybody about it herself. But since she’s tech savvy, that means she shared it and tagged me accordingly on social media. Which led to others reposting it and celebrating me. Which felt wonderful, but honestly also kinda weird. (Like when people sing happy birthday to you and you’re like doing the Chrissy Teigan awkward smile waiting for the time to pass.) It’s not that I wasn’t going to post it, I was just a little preoccupied with this new little person that’s come into our lives (aka Baby William). And then another part of me wasn’t sure exactly how to share without having it seem like I was bragging. I pride myself on being humble...which actually sounds like an oxymoron now that I think about it. So I guess what I’m trying to say is... sometimes it’s hard for me to take time to celebrate the wins in life especially if I’m the center of attention. At times I find myself downplaying them when really I should take time to stop and bask in the fabulosity of accomplishments...no matter how big or small they are. And thank God that He’s chosen me for the moment. And I have a feeling that you might need to do a little bit of that too. So I’m taking a cue from my momma and sharing the interview with you. During our chat, I talk about how I got my inspiration for Chef Ashley Shep back in 2015. You may be surprised to find out that my story started out very similar to yours. (Hint: I didn’t always have my food life together.) Click the link to check it out. Oh and remember that your food life doesn’t have to end the way it starts. I also talk about how sometimes I can overthink things (like I mentioned above) and how I’m working on overcoming that. Maybe you can relate? Either way, take a little time today to celebrate a win in your life no matter how big or small it may be.
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Recently, I got the chance to chat with one of my food biz friends, Concita Thomas. Concita is a Food and Fitness Strategist who helps busy moms find figure friendly alternatives to Get It Off and Keep It Off for life long healthy habits. During the podcast interview, we talked about all things food, but because I know you're busy, I'm sharing the highlights below in case you don't have time to hear it all (even though you should), so instead you can fast forward and get what you really need to hear. You can also listen to the full episode here. Show Topics:1:11 – Get It Off Keep It Off Coaching Program Promo 2:42 – Chef Ashley Shep’s Introduction 3:11 – Why People Don’t Cook at Home Often These Days 6:48 – What Stops People Who Do Cook from Home from Making Healthy Meals 11:45 – Tricks of the Trade to Make the Process Faster 17:50 – The Kitchen Tools & Apps We Need 22:58 – Common Mistakes to Avoid 30:10 – Fierce Follow-Up 30:40 – Become a Fierce Friend
Check out the video below to get more information about how to join the Daniel Fast 21 Day Food and Faith Challenge.
Here’s what folks had to say about last year’s challenge:
2019 is almost here which means that it's time to check in with ourselves and see what kind of things we can recycle, declutter, and get rid of finally! Check out this recording of where I speak with Nonnahs Driskill of Get Organized Already about how to get our kitchens in order quickly.
Also, get your free checklist of the 10 things you can easily toss or donate to make your kitchen feel less cluttered! 10 THINGS TO GET RID OF IN THE NEXT 10 DAYS WITH GUEST NONNAHS DRISKILL OF GET ORGANIZED ALREADYClick above to watch Nonnahs Driskill, (Professional Organizer at Get Organized Already) and I talk about decluttering your kitchen in easy steps.
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First, the recipe suggested to let the mixture soak for an hour or overnight in the fridge, but since that it was already 9pm, that was not going to happen. I let it soak for about 15 minutes and everything was good to go.
Second, I added cinnamon to give it a bit of a change in flavor. (And cuz I love cinnamon. Almost as much as peanut butter.) If you want it to be even more like french toast, add vanilla extract as well (see below).
Third, since I made this the night before, I made sure to not cook it all the way so I could reheat it the next night (directions below).

(See the empty dish.)
They also mentioned that the cinnamon gave it a nice twist which I was glad to hear. Often cinnamon is added to sweeter dishes and with sugar. (Ex. Cinnamon Toast Crunch, Cinnabon, etc.). But, when it's by itself, it doesn't really have to be sweet, though in this case, it goes well with the eggs, waffles, and maple syrup.
I'm sure you have a bazillion recipes saved on your boards just waiting to be eaten. They're calling your name. Try some of them out at your next office party/potluck!
1 box frozen homestyle waffles
1 package of breakfast sausage (maple preferred, but I used mild)
8 large eggs
1-2 cups mild cheddar cheese (make it as cheesy as you like)
1 ¼ cup milk
⅓ c maple syrup
1 ½ tsp cinnamon
1 dash of salt and pepper each
1 tsp vanilla extract (optional)
- Cook sausage according to package directions.
- Using a large knife or scissors, chop waffles into smaller pieces (about the size of a quarter/coin).
- Combine eggs, milk, cinnamon, maple syrup, and vanilla extract (optional) together in a bowl and whisk well.
- Layer half of the waffles, cheese, and sausage and repeat until all ingredients have been used.
- Pour egg mixture on top.
- (optional) Let soak 1 hour up to overnight.
- Cook at 325 degrees for 30 minutes (If you're making this ahead of time, be sure not to overcook since you'll reheat it later to eat.)
Tips:
- If you're going to soak it for an hour or overnight, don't mix the ingredients in a glass dish. Glass can shatter when shifting from cold to hot or hot to cold too quickly. Use a metal pan instead.
- Only have sausage patties? No problem! Cook them 4 minutes on one side and then break them up with a spatula once they're flipped.
- Reheating: Reheat uncovered on low for 250 degrees for 20 minutes.
- Glass Dish: Let dish sit on the counter for about 10 minutes to give the glass some time to get to room temperature. (250 degrees isn't that hot, so the glass was fine. after sitting out for 10 minutes).
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As a self taught culinary creator, Chef Ashley decided to take her love of food to the masses by launching her brand that focuses on ways to be "healthyish", simplifying meal time, and dispelling the rumor that delicious food has to have tons of salt and fat. She believes that meal prep isn't just for the super health conscious and that it can help us all to take back the hours stolen by our kitchens. She began her meal prep journey as a way to save time and energy, but ended up finding a calling.