IN THE KITCHEN WITH ANSLEY WOGSLAND
2019 US Wellness Meats Featured Chef Q&A
Tell us about yourself:
I’m a lover of all things polka dot. I love hip hop music, converse, and Jesus. I work full time in retail commercial real estate. I’m a married mom of an amazing daughter (5 years old) and a wonderful son (1 year old). I’ve been struggling with severe, chronic illness since I was a child and still battle it daily. I decided to start a blog called Destination Clean Living. I also became a Certified Primal Health Coach and offer health coach services. I share my unbelievable health journey that’s still being written. I have a true passion to help others, and I started my blog so that others may not feel alone in any health struggle or other struggle they may be facing. I share clean eating recipes, tips, and other clean eating/clean living strategies as well as a piece of my heart in my writing. Being vulnerable while helping others is helping me heal. If you’d like to read more about my health journey, here’s a link to My Story.
How did you get involved in cooking?
My mother and grandmother were great cooks. I loved to cook growing up. When I learned how important cooking clean, healthier food was for my chronic health conditions, cooking became a necessity that turned into a passion.
Describe your cooking style:
Simple and clean. I cook delicious food daily with limited ingredients. Cooking doesn’t have to involve fancy recipes with 15 or more ingredients to be tasty and healthy.
How did you learn about grass-fed meats?
I learned about the importance of the quality of meats I eat from a naturopathic doctor on my journey for wellness and health. Ever since then, the quality of meats is a huge part of our lives. The whole family eats quality grass fed and pasture raised meats.
What is your favorite recipe featuring grass-fed meat?
I love a clean, organic, sugar free tomato sauce with steamed organic spaghetti squash and ground grass fed beef.
You’re stranded on a desert island; luckily, you’re stranded with your top 5 ingredients and one must-have kitchen tool:
Braggs organic raw apple cider vinegar, organic pasture raised eggs, organic collard greens, organic sunflower seed butter, grass fed beef and an Instant Pot.
Best cooking secret/tip/piece of advice you’ve learned:
For so long I felt like I needed to have a recipe or cookbook to make anything that would actually taste great. I’ve learned that is not true. My advice is don’t be afraid to experiment, to modify a recipe, or to try something new in the kitchen. Yes, some failures in the kitchen will happen. I still have them. As my diet has become more and more limited, I’ve been forced to experiment and create recipes from very little ingredients. It can be fun to come up with new tastes and dishes. So, go experiment and don’t be afraid to fail!
What’s your favorite quote/song for culinary inspiration (if any)?
“Let thy food be thy medicine and thy medicine be thy food.” ~ Hippocrates
Anything else you want to share?
For many long years, I let my illnesses dictate my life and my dreams. While I still need to modify my life and my dreams for my illnesses, I chose to live, to dream, and to feel alive again. No matter what your circumstances may be, pursue your dreams and your passion, even if that means adapting them.
Enter to win our May Featured Chef Contest for a chance to win! Contest runs from May 1 – May 13, 2019.