From doctor to vegan personal chef: girl stop procrastinating, Episode 5

[@sondrarichardson1550]

I call myself a procrastinator too!!!! TODAY WE STOP THAT!!!! Thanks for that !!! I needed to hear that!!! It’s the little things that make all the difference!!! Glory Be To God!!!!❤

[@ChefShaylaMD]

Yes! Today we stop calling ourselves thst and speaking life instead. We are fearfully and wonderfully made by GOD.

[@arlanageorge8931]

I really enjoyed this … Ty for sharing your first experience of preparing a meal for someone other than your family. This has me thinking about what I want.

[@ChefShaylaMD]

Yes! That's what it's all about going after the things that inspire us! You got this!

[@NoItGrl]

You doing something right bc you’re on my homepage! ❤ New here. Looking forward to your journey!

[@ChefShaylaMD]

Aww! So glad to have you here! Yes the journey is going!

[@caligurldmc]

I came to love roasting my chickpeas. They taste so good! But they pop in the oven. Have you tried those VegoBears? I tried Malibu and Venice Beach. Malibu has an interesting texture. Not my go to, but the flavor is nice. Venice Beach is my ultimate fave because sour gummies for life! I'm curious to see what you will do with the miso paste. I haven't added that to my pantry yet.

[@ChefShaylaMD]

Right?! Roasted chickpeas are super good! Oh really, I didn't realize they could pop in the oven. I do mine on 420 for about 25 min with avocado oil and seasoning. How do you do yours? I hadn't heard of vegobears but now I got to look into them! And the mis paste I combine with coconut aminos, garlic, and maple syrup as a marinade for my tofu and pan seared japanese sweet potatoes! Super yummy