Ep. 62: Ambitious Kitchen, Food As a Source of Joy

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[00:00:45] Hello everyone and welcome to this edition. This episode of So Much More, I am your host Dan Jasper and with me as always is my colleague,

[00:00:53] my friend, my coworker, Jill Renzel. Hey Jill, how are you?

[00:00:56] I'm doing great, Dan. Good! It's good to see you again.

[00:00:59] I'm just going to see you. We have a really special guest. I have a couple questions for you, Jill. Do you like food?

[00:01:05] Love food. Entrepreneurship.

[00:01:07] Love following your dreams.

[00:01:09] Love then this podcast is for you. Joining us today is Monique Vols who started the extremely successful blog ambitious kitchen and she started it right here in Minnesota where she grew up.

[00:01:22] That's right. Monique is from Minnesota and she graduated from the University of St. Thomas which is when she started that blog.

[00:01:30] I love it. Yeah, and it has since grown to more than a million followers.

[00:01:36] And most recently, she published a cookbook called The Ambitious Kitchen Cookbook 125 ridiculously good for you sometimes indulgent and absolutely never boring recipes for every meal of the day.

[00:01:50] Welcome, Monique. How are you?

[00:01:52] I'm great. How are you guys doing? We're good. Thank you so much for joining us.

[00:01:56] I love having a Minnesota girl from St. Thomas. We have that in common. I'm also a St. Thomas grad. So go to Tommy's.

[00:02:03] Oh amazing. Yeah, amazing.

[00:02:06] It's awesome. Yeah. We love that your roots are here in Minnesota. You grew up in Minnesota, graduated from St. Thomas and marketing and business.

[00:02:15] Can you let's start off this discussion this conversation with?

[00:02:18] Tell us your journey from how you began your blog to where we are today. Of course. Yeah, so I was in college at the time and I sort of was following a couple different food blogs on the internet.

[00:02:35] It was it was a weird time because food blogs were just starting out Pinterest and exists and Instagram didn't exist.

[00:02:42] So I was following a few of those that were out there and it was like, oh my gosh, I'm so passionate about food. You know, this is something that I think I could do.

[00:02:52] And also working in food has had always been my dream job. You know, my dream job really was working at General Valls, which I got that job after college.

[00:03:00] But you know, I was really processing a couple different things at that time. My father passed away a few days before I went to college. I was dealing with an eating disorder and I really wanted to kind of

[00:03:12] Just write down everything that I was going through reconnect to my parents through food and kind of just be vulnerable and introduce myself to a new community of people that

[00:03:23] Maybe going through something similar. And so I started it when I was in my senior year of college and you know, a couple years later next thing I knew it was just growing and growing and growing at this exponential rate, you know, Pinterest came around

[00:03:39] A couple years later and then there was Instagram and with all the social media platforms just my reach grew and grew and you know, here we are 10 plus years later and

[00:03:50] Truly feel like I'm living my dream and it's been such a wonderful journey.

[00:03:56] But yeah, Minnesota girl started it all there and now I'm in Chicago, but still I'm in a set of

[00:04:01] I love it and we look forward to when you come back and visit with us. I looking through your cookbook, we got we were able to take a peek at it before our conversation

[00:04:11] And you talked a little bit about your relationship with food and I think a lot of people have sometimes have challenging relationships with food right there are

[00:04:20] Good memories and there's also challenging. I know you speak about your mother and your grandmother and your mother as a single mom her passion for cooking for

[00:04:30] you and your brother and and then also the other relationship you had with your father too and then you talk about your eating disorder

[00:04:40] Just for the sake of our listeners and some other people who might have this challenge talk a little bit more about what that was like and how you came to this really healthy relationship.

[00:04:52] It took a really, really long time to kind of get to a healthy relationship with food. It wasn't like I just turned a switch you know I think I really had to rediscover food as a source of joy instead of looking at it like it was either good or bad and so

[00:05:09] My intention with my website and also my cookbook is to really show people that food can be used for different you know just like different learning moments

[00:05:19] I mean it's about gathering with our family and friends, but it's also about nourishing your body and you can have both at the same time. It doesn't have to be one or the other and I think a lot of us grew up thinking that you know

[00:05:32] You had to eat everything on our plate we hit if you know we were own we were like eating little debbies and things like that and I told people really understood the nutrition behind the food

[00:05:45] And so my whole goal with the ambitious kitchen is really to bring a sense of ambition to people's lives and whatever way that might mean for them when it comes to food right we all have our own definition of

[00:05:57] Health and wellness and what that looks like for each of us we're all very different when it comes to you know what foods we like.

[00:06:06] So I really just want to empower people to feel their best eat their best whatever that means to them.

[00:06:13] I get a lot more ambitious in their kitchen, but I think overall you know my relationship to 10 plus years to get to a point where I felt really really confident and good

[00:06:25] With my relationship with food and exercise it was just it was a journey right.

[00:06:31] Well, I love it and congratulations on all your success already. I'm sure you've had a lot of learnings along the way but seeing you on all the different channels and now with your new cookbook.

[00:06:42] I mean just kudos to you and I love the word ambitious. I mean it means brave. It means confidence. It means joy and I just I love that because you can connect with your viewers and followers and listeners through so many different pieces of content.

[00:06:57] So I think that's just been fantastic. So how do you do it all? I mean, how do you balance everything? You're a young mom. You have three little ones at home. You're contained to follow your dreams in your career and be an entrepreneur. How do you balance all of the things that are happening at the same time?

[00:07:17] I wouldn't say that I feel balanced by any means, you know, I think I I am very much ambitious. I like to set big goals for myself, but at the same time becoming a mother has really slowed me down in a way that was good for me and helped me to rebalance my priority is so writing a cookbook with something that I've wanted to do for a very long time.

[00:07:43] And I wrote it when I was pregnant and also had a newborn. So it was like, it's just kind of always chaotic in our house. I mean we have three little boys they're crazy. They're, you know, jumping off the couch 24 seven.

[00:07:56] So I think I'm just used to that, but I also really have a wonderful partner that allows me to really do what I do best and supports me and I support him.

[00:08:08] And we just really help balance each other. So I think he having him, you know, just really able to take care of our boys when I need to work and things advice versus

[00:08:19] That's the way that I'm able to kind of do all the things and we really have this like I feel like a really good balance now that our youngest is almost to where we don't feel like we're drowning.

[00:08:32] But you know, it's just like leaning on family and friends and knowing when to slow down is really really important so you don't get burned up.

[00:08:41] I love it. And what was the point in your journey when you realized this was could be a career for you obviously it started with your passion.

[00:08:49] And as you are a college student figuring out how this was going to work, but what was it that all of a sudden flip the switch or you're like, you know what I can make some money doing this and I can actually do this as a career. Is there a memory that you could share with us?

[00:09:03] There definitely is you know, it was funny the first couple years of blogging I joined an ad network and I think I was making like $10 a month on my blog even though I had pretty good views. I just didn't understand a way to monetize it.

[00:09:18] And then finally once I got with a different ad network things just started to grow and I was working at general mills at the time in social media.

[00:09:27] And once my income from the blog reached my income that I was making at general mills, I knew that I was on to something.

[00:09:35] And I knew at the rate that it was growing month over month that I could really turn it into a career which is something that I never really set out to do.

[00:09:44] I set out for it to be sort of this passion project and something that I really just wanted to do because I loved it.

[00:09:51] And then you know, I think it just kept growing and I sort of did it at the right moment right time kind of thing so I feel very very lucky in that regard but yeah, it was three years in and I didn't intend on quitting my job that day, but I sure went in and I was like, you know what?

[00:10:10] If I don't do it now, like when am I going to do it because I have been thinking about it for months and months and so I went into my boss office and I was like, oh, I'm quitting.

[00:10:19] So I'm quitting.

[00:10:22] And then I moved to Chicago like two months later and kind of never looked back. Yeah.

[00:10:28] So as far as when you look at your path that you took as far as a new took that entrepreneurial courageous move, what type of advice do you have for other potential entrepreneurs that might be interested in following a path that's their dream or something that they want to chase because it is.

[00:10:49] It's courageous, it's bold, it's probably very nerve-wracking but do you have any advice for young entrepreneurs?

[00:10:58] I do. I think the hardest part is starting and a lot of times people think so much about an idea or a concept or whatever it is and they never really do anything about it.

[00:11:10] So if you find yourself thinking about it on stop.

[00:11:14] Take the first step because the first step is actually starting, you know, if you're if you're spending all your time like, oh, what would it be like to open a gem?

[00:11:25] You know, it's like, okay, start looking into like what that process is actually like talk to other people who do the same thing. And that's exactly what I did when I was living in Minnesota, you know, there was an amazing group of foodies there.

[00:11:38] I used to work ice at internet, Minnesota monthly magazine.

[00:11:42] So I knew a lot of great people including Jason D'Resha and so anytime I was able to kind of make a connection or have a conversation, I was constantly doing that and just gaining advice and sort of inserting myself into this food world.

[00:12:00] And I think that's what, you know, if you're passionate about something that is my advice reach out to people who have done the same thing.

[00:12:07] Build your community in whatever world you want to be in and just take that knowledge and consume it as much as possible.

[00:12:15] And then take the first step, you help even if it's small, it could be the smallest thing is like doing research.

[00:12:22] Take the first step and then you'll get to the next step.

[00:12:25] I love that. Thank you for sharing that advice. That is great.

[00:12:29] First of all, is it wrong that I had little debbies for breakfast and lunch?

[00:12:36] It's my husband, my husband had the same thing and he still loves them to this day actually in the cook book.

[00:12:43] I have a recipe called Little Deborah's.

[00:12:46] It's a grown up version of Little Debbie.

[00:12:50] It's a strawberry oatmeal cream pack.

[00:12:52] So very fun. Yeah, but no, I think a lot of our parents gave us things like toaster's true to Little Debbie's pop chart.

[00:13:01] Nobody thought about the fact that they actually are kind of a dessert for breakfast, right?

[00:13:07] They're delicious. I love them quite honestly.

[00:13:10] And I know baking is special for you too.

[00:13:13] You know, in the beginning of your cookbook, there's some delicious looking cookies.

[00:13:16] I think there's a story around that perhaps.

[00:13:20] And why is baking important to you?

[00:13:23] And you talk about how it brings back some memories?

[00:13:27] Yeah, my dad, he was a baker and I think for me and I think also for a lot of people,

[00:13:33] it's very therapeutic, right? Like you spend time creating.

[00:13:38] It's like a project you have to put into your time and energy and love into this baked good.

[00:13:43] And most of the time you're sharing it with someone else, right?

[00:13:48] So it's like the art of bread making.

[00:13:51] It takes time and it's like you're spending an hour to waiting for a to rise.

[00:13:55] You're rolling it. You're spending another hour waiting for a to rise until by the end of it.

[00:14:00] You spent like most of your day creating this whole project.

[00:14:03] And I think there's something to be said about also working with your hands, whether it's needing to go.

[00:14:09] It's just it's the art of I don't know. It's just like a love letter and I think for a lot of us,

[00:14:15] it's very nostalgic. I mean, I remember baking with my parents all the time, especially my dad.

[00:14:20] And I think there are a lot of fond memories that come around that because you do have to spend a little bit more time doing it.

[00:14:26] So yeah, my dad was a baker and I, you know, he taught me how to make chocolate frosting from scratch, pies, cakes, everything.

[00:14:35] And so it has kind of been my love language. Any kind of I'm stressed. I love to just bake some cookies and have fun and experience with flavors.

[00:14:44] I love that. So any Minnesota favorites that you continue to keep with you.

[00:14:49] We know we love our hot dishes.

[00:14:52] Yeah, so to is there anything that is true to your roots that you continue to make or some of those family favorites that you bring for the holidays?

[00:15:01] Well, definitely in Minnesota they were called special cavears at least that's what I had.

[00:15:09] So yeah, yeah, and a lot of places different people like sometimes are called scotrues it depends what you make them with, but there also is an ode to Minnesota in the cookbook.

[00:15:20] I have salted scotrues and you can make them with special case cereal or rice grisse these, but definitely still love an ador those.

[00:15:30] And of course like a tater top hot dish. I haven't had that in years.

[00:15:37] It's not on my like rotation, but you know, I think like Swedish meatballs and things like that were very popular when I was growing up so yeah, anytime I come to Minnesota and I'm with family.

[00:15:48] Usually one of those two things around the media. So for some of us that aspire to be a better cook, a better baker what are those must have ingredients that you have in your cupboard that you could not live without.

[00:16:03] So many.

[00:16:04] But my pantry is actually a disaster because I have so many different flowers, but you know, for me, I love to bake with a more nutritious flower that's.

[00:16:17] And I like to teach people that you can bake gluten free without really knowing your baking gluten free. So in almond flour and oat flour combination are one of my favorites to use in both cookies and cakes or bread, smuffins really anything it's just very nutty and slightly sweet and absolutely delicious. So those are two must have I would say for my baking pantry.

[00:16:42] And I have a question since you your love of baking what do your boys love to bake and what's their favorite thing to make.

[00:16:51] They love anything with like chocolate candies in there.

[00:16:54] Yeah, I like that.

[00:16:56] Anything with chocolate?

[00:16:58] Yeah.

[00:16:58] Yeah.

[00:16:59] And you know, recently they started loving butter scotch, so which I love butter scotch some people think it's too sweet, but I absolutely love it. So sometimes we do like Greek yogurt bowls.

[00:17:11] It's something a little bit better for you after their dinner and then I love them put like butter scotch chips or sprinkles really anything.

[00:17:20] The sprinkles are chocolate chips they love, but they love making any sort of like oatmeal cookie and then we just add them on.

[00:17:28] So we heard you had a special recipe that might have crashed your blog.

[00:17:33] Can you share what recipe that was that I was going crazy over.

[00:17:39] Yes, so they were my brown butter chocolate chip cookies and I stuffed them with nishella.

[00:17:47] And it was like before people were doing that so it was just sort of something I came up with randomly one day.

[00:17:54] I was like, what if I just did this and they were so delicious and another famous blogger at the time reposted that on her blog and it just went viral crash my site.

[00:18:05] It was all of her Pinterest for years and years and years. So that is sort of my claim to fame.

[00:18:11] What really blew up my blog those sound absolutely delicious. So is that in your cookbook? I want to check it out.

[00:18:17] Yeah, the brown butter chocolate cookies are and then I show how to make them with nishella.

[00:18:22] Perfect. So you're going on the road. You've got this tour coming up.

[00:18:27] What are you most excited about and what are you a little nervous about as well?

[00:18:33] I am definitely most excited to meet everybody. I think I've had my site for a really long time. So some people have been following me for years and years and years.

[00:18:42] So I'm just sort of looking forward to connecting with people who have made my recipes for you know certain events or they have a story behind them. That's always fun to hear.

[00:18:53] Recently, I was talking with someone who I just met and she was like, yeah, I make your cake for my son every single year.

[00:19:00] So it's stories like that that are really, really special.

[00:19:04] And then you know, I think what I'm a little bit nervous about is just being a wife of my kids for so long.

[00:19:10] I've never been away from my kids for that long. I don't think.

[00:19:15] Well, we're excited to have you here in Minnesota towards the end of September. So people can check out your tour days on your site and also obviously to purchase your cookbook because it is quite the fine.

[00:19:26] I know this is something that I'm going to add to my Christmas wish list. It's a great time of year to add those things for you list with us. It looks awesome and I think it's a great collection of such a variety of recipes. That's what I'm super excited about.

[00:19:39] It's awesome when I look through to, I saw a lot of vegetarian options. I happen to be vegetarian. So I appreciate it that as well.

[00:19:47] Good. Good. I'm curious, is there one recipe in the book that it's like this is the one you've got to check out.

[00:19:57] Well, I don't want to say a meet one now.

[00:19:59] Well, you know, that's fine. My son would love it.

[00:20:05] So my Chipotle, good up pumpkin turkey and shalladas are very, very good. I adore about recipe.

[00:20:14] But if we're talking about vegetarian ones, I love my mom's Puerto Rican rice and beans.

[00:20:24] It's exceptional. And then there's these amazing like couscous, cherry tomato stuffed peppers that are great for freezing.

[00:20:32] I do it all this time and they're really delicious with like you can do a side of protein if you want but those are good to.

[00:20:37] Well, coming from Malva, America and all what's shopping. I was intrigued to see the shop section on your site.

[00:20:45] And I'm curious to learn a little bit about your inspiration there and that connection to it's not only ideas and kind of your favorites from what you see in the kitchen but you also feature products as far as that are just your favorites, whether it's you know clothing if it's other like toys and things your kids.

[00:21:05] So how did that come about and what does that look like as you go into the future?

[00:21:12] Of course. Yes, so we put together a massive gift guide every single year on my site and I started doing that. Oh, I don't know, probably six years ago.

[00:21:23] And from there, people just loved it so much so I wanted to kind of create a shop where I could house everything so that when people ask me for links like, oh, do you have any great kid at gift ideas?

[00:21:33] You know, my sons having a birthday party or you know, I'm looking for gifts for my mom for Mother's Day that I could really just send them to one place.

[00:21:43] And so it's something that I've built year after year and so for certain holidays we'll put together gift guides with just a little fun night because just make people's lives a little bit easier.

[00:21:54] But also, you know, I like to share just everyday things that my kids use. I think that I've looked on other people's sites a lot or I've just asked friends for recommendations.

[00:22:06] So sometimes if you don't know a friend that is a mom and you don't have somebody to ask who has a child the same age as yours. It's nice to be able to look at some reals and say like, oh, she recommends this product and this is why and make a purchase.

[00:22:20] So it's great. I mean, it shows the power of your influence with your followers and the trust that they have in you and looking for advice even beyond the kitchen. So I think that's fantastic.

[00:22:31] And it really shows that you're very authentic in genuine in the content that you share and the relationships that you build with your followers. I think it's fantastic.

[00:22:38] And having grown up in Minnesota and gone to college here. I'm hoping you came out to model of America once or twice during, do you have some favorite model of American memories?

[00:22:52] Every weekend I was there because it was like a 10 minute drive from Saint Thomas so I could you not. I was there every single Saturday.

[00:23:01] We would get up we were a little hungover, you know, I was the 21 at the time 20 and we would go to them all and we would be there and we I mean we've been most of the day there we'd eat there we go to the orange truly is I don't know if it's still there.

[00:23:17] And you know, forever 21 was where we shop at the time.

[00:23:22] It's right here.

[00:23:24] Yeah, I bet.

[00:23:26] You know, in H&M and things like that so and we just would walk and it was awesome like we just popped around it was something that we always did.

[00:23:36] I saw them make two best friends were my best friends to the same we still talk about like how we would always drive to Mall America and then afterwards we go back and eat and then get ready to do it all over again.

[00:23:48] I love that everyone has great memories out here at Mall of America especially when we're younger it's there's so much to do so much fun.

[00:23:56] For our listeners where can they find out more information about ambitious kitchen and your cookbook.

[00:24:03] Yeah, so everything is available on my website ambitious kitchen.com slash cookbook you can find information on how to order the book grab tickets to my book tour and all that good stuff so everything you need and you can also find me on Instagram at ambitious kitchen.

[00:24:22] Awesome we look forward to this any other questions you'll see.

[00:24:25] I'm just super excited because I now have more time on my hands being an empty nest or to do some cooking so I am all over this cookbook and so excited to check out these recipes so thank you for your inspiration and for sharing your talents with us it's been a delight.

[00:24:40] Yeah, we're so glad you're able to join us today.

[00:24:42] Thank you for taking the time to be with us and for everyone who's tuning in.

[00:24:48] Please feel free to follow us wherever you follow your favorite podcast and we will see you next time on so much more.

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[00:25:10] Go to podcast. Mall of America.com to leave a review ask a question or give us an idea for the show until next time. Thanks for listening.

[00:25:18] So much more is presented by the Bloomington Convention in Visitor's Bureau. The official destination marketing organization for the city of Bloomington, Minnesota.

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