August 23, 2023 • 20 mins
From the Dr. Oz Show, Ellen, Today Show and more, today's guest has been sharing her love for food for years. Today I chat with Tiffany Thiessen; actress, mom, cookbook author, and queen of transforming leftovers. Food waste is a huge global issue and today's celebrity guest is doing her part to reduce our environmental impact.
Tiffany takes us through her journey from a young girl learning in her family's kitchen to the food-obsessed mom of today who's redefining the art of repurposing food. Her latest book "Here We Go Again: Recipes and Inspiration to Level Up Your Leftovers", brings to light the critical issue of food waste, sparked by her desire to educate her children about its importance, and offers ingenious hacks to breathe new life into the current food we serve.
Her book doesn't just offer recipes, it's a guide to sustainably stretching your food and budget. Hear how she manages to whip up meals for her family amid the chaos of daily life(which we all can understand as business owners).
In this episode we will cover:
- How Tiffani developed her love of food
- The difference between her first book and this one
- Why addressing food waste is apart of her mission
- Practical tips for meal planning as a busy mom or entrepreneur
- How to be more sustainable in the kitchen and much more
Loved this episode? Check out her blog and new book by clicking here https://tiffanithiessen.com/here-we-go-again/
Two ways I help my students earn $2-10k monthly👇?
1.) Grow your home bakery business inside The Entrepreneur Community by clicking here
2.) Learn to sell digital products inside Digital Product Community by clicking here
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:02):
Hey, sweet friends, my name is Chef Schaumburg.
I started my baking businesswith the bottle of DeCerono and
one Bundt Cake Pan.
Fast forward to today, fromnews to magazines, speaking on
national stages and more.
I can truly say that baking haschanged my life.
So now, as a bakery businesscoach, I get to help others have
the same success.
I've helped hundreds of mystudents across the world in my
(00:24):
global membership program createsix-figure businesses, mainly
from home.
The Baking for Business podcastis an extension of that, from
actionable tips to valuabletools and resources that can
impact you as a business owner.
I truly believe y'all.
We would never have been givena gift if we couldn't profit and
prosper from it.
So come on, darling.
What are you waiting for?
(00:45):
Hello, what is going on, sweetfriends, and welcome back to the
Baking for Business podcast.
We're excited to have you guyslistening in today.
Today we have an amazing younglady who is an actress, a mom,
but also a cookbook author, andher new book is coming out and
(01:07):
she's going to spill all the teaand we're going to talk all
about how you're really going tolove the book.
Like honestly, you guys, I readit and it's really, really
awesome.
Let's dive in Tiffany.
Welcome to the podcast.
How are you today?
Beautiful, I'm good, sweetheart.
How are you?
I am doing wonderful, and so Iknow a lot of people may know
(01:28):
you from your other projects.
But how exactly did the cookingcome around?
Speaker 2 (01:35):
Well, I think my love of food has always been there
since I was a little girl.
I have very early memories ofseeing my mom and my grandmother
and my aunt all having fun inthe kitchen and me wanting to be
that little girl in there withthem having just as much fun and
really just enjoying my sort ofgirl time in the kitchen, for
(01:56):
whether it was a Monday nightdinner with my mom or a family
birthday or a big holiday.
And so my love of food startedpretty young, like I said, and
then it kind of developed as Igot older, into I started
traveling all through the UnitedStates and going to the South
and going back East and learningabout different food cultures
(02:18):
and then finally getting to goto Europe and overseas and
learning about those kind ofcultures and my love of food
just kind of really expandedeven bigger.
And then it went into wantingto entertain, as I got into like
a young adult and wanting toentertain my friends and maybe
try to find a boyfriend and youknow, and then grabbing my
husband and you know, and nowit's like a little bit of that
(02:41):
and also family meals, you know,because now that I have kids,
so it's definitely been kind ofa road trip of different sort of
genres and different moments inmy life with my relationship
with food, but it was always alove affair for short.
Speaker 1 (02:55):
That all sounds delicious and we all grow.
The more we expand our palates,the more we're open to
different things.
It just really takes on anentire livelihood of its own.
Is there any person inparticular, aside from family,
that actually inspired andinfluenced you any particular
cooking style you love?
Speaker 2 (03:16):
I would say probably the biggest, earliest memories I
have were actually going to thesouth.
So it was, I got to tour allthrough, you know, the states
for a particular show that Isadly can't talk about at the
moment, but it was touring anddoing that and really loving the
(03:36):
way southern people and theirrelationship with food, because
it always had a story Right,which a lot of people do I'm not
saying not everybody, but therewas something about the south.
And you know my best friend,who's been my best friend for
gosh almost we're going onalmost 30 years now he is from
(03:57):
South Carolina and I used toremember sitting there, visiting
him and we would sit on hisporch and his mom would always
have the most amazing, beautifulstory about some dish that we
just had for dinner.
And I remember that as the samesort of memory that I had as a
teenager when I was travelingand going through the South and
going to Louisiana and going toTexas and going to the Carolinas
(04:21):
and all these places where Ifound if it was a restaurant or
if it was somebody's home.
They always had a story aboutthat pie or a story about that
fried chicken that they had, ora story about the potato salad
that came with it and I lovedthat connection and so I would
say Southern food would probablybe my first initial like
(04:43):
remembrance of really gettinganother side of what food does
for people.
Speaker 1 (04:50):
Absolutely.
Food is so universal.
Being down here in the South,as you were saying, that it's
crazy, because when you werenaming those dishes, I'm like
you're right, I live, Iliterally have a story that I
can tie to all of those dishes,especially potato salad.
Speaker 2 (05:03):
So yeah, especially potato salad.
Speaker 1 (05:05):
Yeah yeah, I love it.
Your first book, though, youfocused a lot on the family
recipes, and now, with thesecond book coming up, how did
the idea for this book come tobe?
Speaker 2 (05:20):
Well, it came from a couple places, but initially
came from, I think, just reallybeing sort of overly concerned
and wanting to kind of teach mychildren about the simple
aspects of food waste, becauseit is one of the most impactful
issues that we have for ourclimate change right, and really
(05:43):
diving into doing the researchof understanding that and this
is really kind of mind bogglingthat 40% of food gets wasted
from farm to table, likeliterally from the farm getting
picked and going to your table.
40%, that's almost half, andand it's really kind of it was
surprising to me and reallywanting to teach my children
(06:03):
better, because we are living ina time where we have to be more
conscious, we have to be betterright.
So that's initially where thefirst sort of idea came from.
And then it kind of came backto how I was raised.
So I was raised in a verymodest family.
My dad worked two jobs to allowmy mom to stay home and raise
three kids, and so my mom wasalways trying to stretch the
(06:26):
food right because we didn'thave a lot, so she was really
good about whatever we had.
Monday, say, it was a roastedchicken, she would put it into
enchiladas on Wednesday, right,and so it was that sort of
mentality that I was always Igrew up with and it never really
resonated until I really wantedto think of a new way of
(06:49):
showing leftovers.
Because then the other side ofit is, my husband hates
leftovers and it was proving tohim that leftovers are amazing
and there's different ideasabout leftovers.
Right, there's the traditionalMexican leftovers that you had
from enchiladas the night before, and you know there's that and
I understand that.
(07:09):
But there's certain leftoversthat in my opinion, like pizza,
taste so much better the nextday half the time.
Yes, right, and so it was alsoshowing.
It's not just leftovers that arein your fridge from tinfoil or
whatever from a restaurant thenight before.
I'm talking about leftoverslike the vegetables of the fruit
(07:32):
that are just starting to gosoft.
Let's do something with theminstead of wasting them and
throwing them in the trash.
That little bit of pretzelsthat are at the bottom of the
pretzel bag that my kids won'teat because they're all crushed
up.
Let me show you what you canactually do with them if you
have a little extra creativityin your brain to kind of think
of outside the box a little bit.
So it's really more about notjust the typical leftovers that
(07:57):
say my husband would think about, and so I really wanted to
create a book that kind of goesalong the lines of all of that.
So I really broke down the bookinto like a section on
everything dairy, everythingthat comes from a box or a
bottle, everything that isvegetable and fruit, the produce
bin I call it, everything thathas to do with meat and seafood.
(08:19):
So really kind of breaking downall the basics in the sense and
really kind of coming into likethe popular things that I feel
that are generally in my fridgeand my pantry that are leftover
sometimes.
Speaker 1 (08:33):
And you're so right, especially with the food waste
coming from both angles.
Number one, because, as a wife,generally when we grocery shop,
you don't want to buy that itemand then see that item go to
waste Go to waste, yeah.
And then as a business, youdon't want to have stuff laying
around Then that's actuallyeaten into your business.
So, yeah, so it goes both waysand that's just amazing For sure
(08:57):
.
Yeah, and the book is brokendown when you set the section.
I actually loved reading theproduce section.
I don't want to spill all thetea, you guys.
The book is called here we GoAgain Recipes and Inspiration to
Level Up your Leftovers, andit's very thought out, you guys,
very thorough, beautifulpictures, and so you guys are
(09:17):
really going to love this.
When you get your hands on thecopy, what will you say is one
of the most underrated itemsthat people can actually do as a
leftover.
Speaker 2 (09:30):
Ooh, that's hard.
I mean I feel like there's somany, because with my kids, the
normal leftovers are stuff inthe pantry, right, the leftover,
chips, the leftover, or this isa really funny one, but this
seems to always happen becauseI'm always yelling, going please
close the bag of chips, andthey never do, and they never
use the chip clip and they getstale, right.
(09:50):
Well, I'm going to show youwhat you can do with those stale
chips.
You can make chilaquiles, thebest way you can do with them,
right?
So you might want to follow.
There's so many ideas.
I mean it's hard to pick justone, but I feel like I would say
like the bags are the best ones, because I do have children
that never seem to remember toclose the bag, or they just want
(10:12):
to throw away all that littlebits at the very end, which I'm
like it would make a reallygreat crust on a chicken, you
know, like, come on, let's frysome chicken up.
You know that kind of thing.
Speaker 1 (10:22):
So, and I'm guilty, when you said the chip clip, I
was like dad gone.
I always forget to use thatthing.
Speaker 2 (10:29):
I love them.
They're great, man, I have somany of them.
I am.
I should be an inventor of anew chip clip or something
because I love them so much.
They're great, but my kidsforget to use them a lot.
Speaker 1 (10:38):
OK, yeah, so totally guilty.
So anyone else who's listening?
If your kids forget, then nowyou have some new ideas so that
those chips don't go to waste.
So how exactly do you balancebeing a mom while still
providing dinner for yourhusband and kids with everything
else going on in life?
(10:58):
Do you have systems or things?
Speaker 2 (11:01):
you like to do.
You know, I wish I'd say that Ihad a normal system that works
every day.
It doesn't.
I mean, I think everybody canprobably be in agreement that
every day is different, right?
I don't shy away from needing,every now and then, on a long
work day, that I don't have timeto cook, that we're just going
to order takeout.
Or sometimes I rely on my kidsand be like can you just make a
sandwich, like you know, there'sbread and meat in there, let's
(11:23):
do it right.
Or let's have breakfast fordinner, like that's super fun
too.
Or another one I do a lot oftimes, if I don't have a lot of
times, I do a huge tray.
I get a baking sheet out and Iput tons of different stuff,
because kids love variety, theylove colors, right, and so I'll
put different types of driedfruits and nuts and it's like a
big snack tray.
(11:44):
But it's great for a mealbecause as long as I put protein
on there and I've got all thevegetables and all that, they go
at it, you know.
So I wish I said I had thething that works for me, certain
things that do work.
As I do, I don't prep mealsbecause I don't have time, but I
do meal prep.
(12:05):
If that makes sense, I mealplan, I should say so.
I try to do that on theweekends so I know what I'm
shopping for and then I knowwhat days I'm going to do what,
so I can make sure to defrostthe meat or do whatever use that
leftover rice that I had fromthe night before, make it fried
rice the next day for the kidswith vegetables, and so there's
a lot of that and thatdefinitely helps the timing
(12:25):
aspect in knowing my schedule,what days we're going to order
takeout, what days I'm not goingto be home, that I'm going to
tell my husband to grabsomething out of the freezer to
make it easy for him, or there'sa lot of communication.
I would say it would be thebest thing that I really go for
and a little bit of just mealsort of planning ahead.
Speaker 1 (12:43):
That definitely makes sense.
Do you have?
I am obsessed with Instacart asmuch as I try to get in the
store myself.
Do you have a service you love?
Are you team Instacart or teamShifter?
Speaker 2 (12:56):
You know I am whatever works.
How's that?
Because I remember when I hadmy second kid, which of course
was eight years ago now, but Ileaned on Instacart a ton
because I had been two kids, newbaby at home and was trying to
(13:16):
at the time I think I wasshooting my cooking show at the
time right after, and so it wasa busy, busy time and so, yeah,
I leaned on sort of those appsthat do the shopping for you,
and I still do every now andthen.
I don't as often as I did backthen, but I do.
But I lean on other people too.
(13:37):
I lean on my husband sometimes,and I mean, even during COVID he
was the one going all thegrocery shopping, which was so
funny because he had no ideawhat he was doing.
So I literally was telling himto either FaceTiming behind the
mask and the gloves and all that, or it was taking pictures and
texting them to him going no,yes, no, yes, that kind of thing
(13:58):
.
So that was kind of funnybecause I generally do all the
shopping.
But I lean on people.
You have to.
I mean they say it takes avillage to raise a family, right
, and that's so, so true.
I'm very lucky to have myparents that are pretty close by
, and my husband, who helps outa lot, and now that the kids are
a little older, I lean on themas well.
Speaker 1 (14:19):
Absolutely.
I wish I had some kids to leanon.
I'm always borrowing people'skids.
Speaker 2 (14:23):
I was saying you need to borrow some kids, then yes,
yes, yes, totally so in the book.
Speaker 1 (14:29):
here we go again, tiffany.
As soon as we get our hands onit, what is one of the first?
I'll start off with recipesthat you would recommend that we
try.
Speaker 2 (14:39):
Okay, it's hard again , hard to pick, but I'm gonna go
easy for people because and Ialso am gonna go with a leftover
that I feel like everybody has,and that's my pizza for
breakfast, my pizza forbreakfast sandwich everybody
always has leftover pizza.
It's one of the easiest thingsto make and I think it's the
bomb Okay.
Speaker 1 (15:00):
Pizza for breakfast.
I'll take it.
I mean, I eat pizza at the time, but yeah, for breakfast.
Speaker 2 (15:04):
Me too, and I eat cold pizza too.
But this is kind of a fun sortof take on pizza that you can
make it for breakfast and it'ssuper, super.
It's so delicious and my kidslove it.
Speaker 1 (15:17):
All right, you guys.
So now we have our homework andmarching orders, cause, like
she said, I'm sure all of ushave pizza in the fridge.
And so, with the book, will yoube doing a book tour?
Speaker 2 (15:27):
I am.
Yes, we're actually justfinalizing the book dates as of
right now in cities, but as ofnow I will be in quite a few
different areas of the tri-state, you know, New York area, New
Jersey.
It looks like I will be goingto Chicago, Just one of my
another favorite city of mine.
It looks like I possibly willbe going to Texas and Austin, it
(15:47):
looks like, and then I ofcourse will be, hopefully and of
course we'll be, in LA, in acouple of different areas in LA.
So that's as of right now.
There could be a possiblechanges, but I can definitely
let you know the final, whichshould be in the next week.
Speaker 1 (16:04):
Awesome sauce.
And in the show notes, you guys, we will have a link to her
website, which I'm sure willhave all the information.
And so, tiffany, here we goagain.
When does it come out and wherecan we get our hands on it?
Speaker 2 (16:16):
Yes, it comes out a pub date is September 26th and
it literally will be sold whereall bookstores you know pretty
much all bookstores across thecountry, all the normal pot you
know the ones that you wouldhear of of Amazon and Books, a
Million to small bookstores.
Or you can go to my website andactually all the links are
there as well.
Speaker 1 (16:35):
Awesome, Thank you so much.
We cannot wait to dive a littlebit deeper into the book.
And thanks so much for swingingby the podcast and sharing with
us.
And before I let you go, I haveto play a game of lightning
round with you.
Are you ready to?
Well, it's perfect cause you'vegot lightning right now.
Yes, y'all as we are recording.
(16:56):
Oh my God.
Speaker 2 (16:58):
Yes, I love it.
A total lightning storm, thisis perfect.
Speaker 1 (17:02):
Listen, you know what is a kitchen utensil you cannot
live without.
Oh, my cast iron pan.
Speaker 2 (17:09):
Awesome.
What is your favorite color?
Mmm, I would say like a mustard, orangey, yellow, which is like
the cover of my book.
Speaker 1 (17:17):
Yeah, and speaking of which, what is a book that you
would recommend, one of yourfavorite books?
Speaker 2 (17:24):
Ooh, that's so hard.
Well, besides my cookbook, ofcourse, you've got to do that
one.
I would say what am I readingright now?
I'm actually I just finished acouple of books and I've been
watching a lot moredocumentaries.
Right now, can I say not a book?
Can I say a documentary that Ijust watched?
(17:44):
Why not right, I just watched?
Yeah, or maybe I can't becauseno, it's not SAG, it has nothing
to do with SAG.
Okay, it's the WAM documentaryand I don't know if you were a
fan of WAM or George Michael,but it's an amazing documentary
I just finished this week and Ihighly recommend it.
If anybody, if it's kind ofpart of their childhood and
(18:05):
their teen years, which it wasfor me in my early 20s, it's a
great documentary.
Speaker 1 (18:11):
All right, and the last question Tiffany, who is
your celebrity crush?
Speaker 2 (18:17):
Ooh, oh, that's so hard to, I'm gonna do a couple.
Can I do a couple?
Speaker 1 (18:26):
Yes, don't.
Speaker 2 (18:28):
Okay, it's Kevin Bacon and Kara Sidrick, and I
love them so much.
Speaker 1 (18:33):
All right, I'll take that answer.
I love that answer.
I know my husband.
He was like, are you gonna doLightning Round with Tiffany?
I was like, yeah, he's like,tell her me, me, tell her me.
I said you tell her how cute heis.
This is Tiffany, not Kelly.
We're not talking about your.
I love it.
Well, thank you so much forswinging by, tiffany.
(18:56):
It was so nice to speak to you.
We'll have all.
Yeah you too, my dear,absolutely.
We'll have all the links in theshow notes, you guys, on how
you can get Tiffany's new book,as well as her website so you
can check out her book tour andsee if she's coming to us
sitting near you.
Thank you so much.
Beautiful.
Thank you.
So how awesome was Tiffany, youguys, and also apologies for
(19:18):
that rumble.
When I was recording with her,I was literally in the middle of
a thunderstorm.
It's so crazy, because as soonas we wrapped up five seconds
after that, I lost power.
Wow.
But the universe is such ablessing because it worked out
right and I'm so happy that shewas able to come by and to share
all about her new book.
(19:39):
I know a lot of you guysprobably know, as wives
especially me, when it comes tothe grocery budget, managing a
household while trying to managea business that you don't like
food to go the waste, amongstother things, and so I thought
the element of food waste inthis book and how we can
actually repurpose things was soimportant, because it applies
(20:01):
not to just us as women, ormaybe you guys as moms also in
business.
There's so many differentlittle elements that you can
take away from it.
Be sure to check the show notesif you are interested in
getting Tiffany's new book.
Here we go again.
I am sure you're going to loveit.
And again, special thanks toTiffany for swinging by.
(20:23):
Thanks so much to all of youguys for listening.
Take care and bye for now.
Hey, sweet friends, my name is Chef Schaumburg.
I started my baking businesswith the bottle of DeCerono and
one Bundt Cake Pan.
Fast forward to today, fromnews to magazines, speaking on
national stages and more.
I can truly say that baking haschanged my life.
So now, as a bakery businesscoach, I get to help others have
the same success.
I've helped hundreds of mystudents across the world in my
(00:24):
global membership program createsix-figure businesses, mainly
from home.
The Baking for Business podcastis an extension of that, from
actionable tips to valuabletools and resources that can
impact you as a business owner.
I truly believe y'all.
We would never have been givena gift if we couldn't profit and
prosper from it.
So come on, darling.
What are you waiting for?
(00:45):
Hello, what is going on, sweetfriends, and welcome back to the
Baking for Business podcast.
We're excited to have you guyslistening in today.
Today we have an amazing younglady who is an actress, a mom,
but also a cookbook author, andher new book is coming out and
(01:07):
she's going to spill all the teaand we're going to talk all
about how you're really going tolove the book.
Like honestly, you guys, I readit and it's really, really
awesome.
Let's dive in Tiffany.
Welcome to the podcast.
How are you today?
Beautiful, I'm good, sweetheart.
How are you?
I am doing wonderful, and so Iknow a lot of people may know
(01:28):
you from your other projects.
But how exactly did the cookingcome around?
Speaker 2 (01:35):
Well, I think my love of food has always been there
since I was a little girl.
I have very early memories ofseeing my mom and my grandmother
and my aunt all having fun inthe kitchen and me wanting to be
that little girl in there withthem having just as much fun and
really just enjoying my sort ofgirl time in the kitchen, for
(01:56):
whether it was a Monday nightdinner with my mom or a family
birthday or a big holiday.
And so my love of food startedpretty young, like I said, and
then it kind of developed as Igot older, into I started
traveling all through the UnitedStates and going to the South
and going back East and learningabout different food cultures
(02:18):
and then finally getting to goto Europe and overseas and
learning about those kind ofcultures and my love of food
just kind of really expandedeven bigger.
And then it went into wantingto entertain, as I got into like
a young adult and wanting toentertain my friends and maybe
try to find a boyfriend and youknow, and then grabbing my
husband and you know, and nowit's like a little bit of that
(02:41):
and also family meals, you know,because now that I have kids,
so it's definitely been kind ofa road trip of different sort of
genres and different moments inmy life with my relationship
with food, but it was always alove affair for short.
Speaker 1 (02:55):
That all sounds delicious and we all grow.
The more we expand our palates,the more we're open to
different things.
It just really takes on anentire livelihood of its own.
Is there any person inparticular, aside from family,
that actually inspired andinfluenced you any particular
cooking style you love?
Speaker 2 (03:16):
I would say probably the biggest, earliest memories I
have were actually going to thesouth.
So it was, I got to tour allthrough, you know, the states
for a particular show that Isadly can't talk about at the
moment, but it was touring anddoing that and really loving the
(03:36):
way southern people and theirrelationship with food, because
it always had a story Right,which a lot of people do I'm not
saying not everybody, but therewas something about the south.
And you know my best friend,who's been my best friend for
gosh almost we're going onalmost 30 years now he is from
(03:57):
South Carolina and I used toremember sitting there, visiting
him and we would sit on hisporch and his mom would always
have the most amazing, beautifulstory about some dish that we
just had for dinner.
And I remember that as the samesort of memory that I had as a
teenager when I was travelingand going through the South and
going to Louisiana and going toTexas and going to the Carolinas
(04:21):
and all these places where Ifound if it was a restaurant or
if it was somebody's home.
They always had a story aboutthat pie or a story about that
fried chicken that they had, ora story about the potato salad
that came with it and I lovedthat connection and so I would
say Southern food would probablybe my first initial like
(04:43):
remembrance of really gettinganother side of what food does
for people.
Speaker 1 (04:50):
Absolutely.
Food is so universal.
Being down here in the South,as you were saying, that it's
crazy, because when you werenaming those dishes, I'm like
you're right, I live, Iliterally have a story that I
can tie to all of those dishes,especially potato salad.
Speaker 2 (05:03):
So yeah, especially potato salad.
Speaker 1 (05:05):
Yeah yeah, I love it.
Your first book, though, youfocused a lot on the family
recipes, and now, with thesecond book coming up, how did
the idea for this book come tobe?
Speaker 2 (05:20):
Well, it came from a couple places, but initially
came from, I think, just reallybeing sort of overly concerned
and wanting to kind of teach mychildren about the simple
aspects of food waste, becauseit is one of the most impactful
issues that we have for ourclimate change right, and really
(05:43):
diving into doing the researchof understanding that and this
is really kind of mind bogglingthat 40% of food gets wasted
from farm to table, likeliterally from the farm getting
picked and going to your table.
40%, that's almost half, andand it's really kind of it was
surprising to me and reallywanting to teach my children
(06:03):
better, because we are living ina time where we have to be more
conscious, we have to be betterright.
So that's initially where thefirst sort of idea came from.
And then it kind of came backto how I was raised.
So I was raised in a verymodest family.
My dad worked two jobs to allowmy mom to stay home and raise
three kids, and so my mom wasalways trying to stretch the
(06:26):
food right because we didn'thave a lot, so she was really
good about whatever we had.
Monday, say, it was a roastedchicken, she would put it into
enchiladas on Wednesday, right,and so it was that sort of
mentality that I was always Igrew up with and it never really
resonated until I really wantedto think of a new way of
(06:49):
showing leftovers.
Because then the other side ofit is, my husband hates
leftovers and it was proving tohim that leftovers are amazing
and there's different ideasabout leftovers.
Right, there's the traditionalMexican leftovers that you had
from enchiladas the night before, and you know there's that and
I understand that.
(07:09):
But there's certain leftoversthat in my opinion, like pizza,
taste so much better the nextday half the time.
Yes, right, and so it was alsoshowing.
It's not just leftovers that arein your fridge from tinfoil or
whatever from a restaurant thenight before.
I'm talking about leftoverslike the vegetables of the fruit
(07:32):
that are just starting to gosoft.
Let's do something with theminstead of wasting them and
throwing them in the trash.
That little bit of pretzelsthat are at the bottom of the
pretzel bag that my kids won'teat because they're all crushed
up.
Let me show you what you canactually do with them if you
have a little extra creativityin your brain to kind of think
of outside the box a little bit.
So it's really more about notjust the typical leftovers that
(07:57):
say my husband would think about, and so I really wanted to
create a book that kind of goesalong the lines of all of that.
So I really broke down the bookinto like a section on
everything dairy, everythingthat comes from a box or a
bottle, everything that isvegetable and fruit, the produce
bin I call it, everything thathas to do with meat and seafood.
(08:19):
So really kind of breaking downall the basics in the sense and
really kind of coming into likethe popular things that I feel
that are generally in my fridgeand my pantry that are leftover
sometimes.
Speaker 1 (08:33):
And you're so right, especially with the food waste
coming from both angles.
Number one, because, as a wife,generally when we grocery shop,
you don't want to buy that itemand then see that item go to
waste Go to waste, yeah.
And then as a business, youdon't want to have stuff laying
around Then that's actuallyeaten into your business.
So, yeah, so it goes both waysand that's just amazing For sure
(08:57):
.
Yeah, and the book is brokendown when you set the section.
I actually loved reading theproduce section.
I don't want to spill all thetea, you guys.
The book is called here we GoAgain Recipes and Inspiration to
Level Up your Leftovers, andit's very thought out, you guys,
very thorough, beautifulpictures, and so you guys are
(09:17):
really going to love this.
When you get your hands on thecopy, what will you say is one
of the most underrated itemsthat people can actually do as a
leftover.
Speaker 2 (09:30):
Ooh, that's hard.
I mean I feel like there's somany, because with my kids, the
normal leftovers are stuff inthe pantry, right, the leftover,
chips, the leftover, or this isa really funny one, but this
seems to always happen becauseI'm always yelling, going please
close the bag of chips, andthey never do, and they never
use the chip clip and they getstale, right.
(09:50):
Well, I'm going to show youwhat you can do with those stale
chips.
You can make chilaquiles, thebest way you can do with them,
right?
So you might want to follow.
There's so many ideas.
I mean it's hard to pick justone, but I feel like I would say
like the bags are the best ones, because I do have children
that never seem to remember toclose the bag, or they just want
(10:12):
to throw away all that littlebits at the very end, which I'm
like it would make a reallygreat crust on a chicken, you
know, like, come on, let's frysome chicken up.
You know that kind of thing.
Speaker 1 (10:22):
So, and I'm guilty, when you said the chip clip, I
was like dad gone.
I always forget to use thatthing.
Speaker 2 (10:29):
I love them.
They're great, man, I have somany of them.
I am.
I should be an inventor of anew chip clip or something
because I love them so much.
They're great, but my kidsforget to use them a lot.
Speaker 1 (10:38):
OK, yeah, so totally guilty.
So anyone else who's listening?
If your kids forget, then nowyou have some new ideas so that
those chips don't go to waste.
So how exactly do you balancebeing a mom while still
providing dinner for yourhusband and kids with everything
else going on in life?
(10:58):
Do you have systems or things?
Speaker 2 (11:01):
you like to do.
You know, I wish I'd say that Ihad a normal system that works
every day.
It doesn't.
I mean, I think everybody canprobably be in agreement that
every day is different, right?
I don't shy away from needing,every now and then, on a long
work day, that I don't have timeto cook, that we're just going
to order takeout.
Or sometimes I rely on my kidsand be like can you just make a
sandwich, like you know, there'sbread and meat in there, let's
(11:23):
do it right.
Or let's have breakfast fordinner, like that's super fun
too.
Or another one I do a lot oftimes, if I don't have a lot of
times, I do a huge tray.
I get a baking sheet out and Iput tons of different stuff,
because kids love variety, theylove colors, right, and so I'll
put different types of driedfruits and nuts and it's like a
big snack tray.
(11:44):
But it's great for a mealbecause as long as I put protein
on there and I've got all thevegetables and all that, they go
at it, you know.
So I wish I said I had thething that works for me, certain
things that do work.
As I do, I don't prep mealsbecause I don't have time, but I
do meal prep.
(12:05):
If that makes sense, I mealplan, I should say so.
I try to do that on theweekends so I know what I'm
shopping for and then I knowwhat days I'm going to do what,
so I can make sure to defrostthe meat or do whatever use that
leftover rice that I had fromthe night before, make it fried
rice the next day for the kidswith vegetables, and so there's
a lot of that and thatdefinitely helps the timing
(12:25):
aspect in knowing my schedule,what days we're going to order
takeout, what days I'm not goingto be home, that I'm going to
tell my husband to grabsomething out of the freezer to
make it easy for him, or there'sa lot of communication.
I would say it would be thebest thing that I really go for
and a little bit of just mealsort of planning ahead.
Speaker 1 (12:43):
That definitely makes sense.
Do you have?
I am obsessed with Instacart asmuch as I try to get in the
store myself.
Do you have a service you love?
Are you team Instacart or teamShifter?
Speaker 2 (12:56):
You know I am whatever works.
How's that?
Because I remember when I hadmy second kid, which of course
was eight years ago now, but Ileaned on Instacart a ton
because I had been two kids, newbaby at home and was trying to
(13:16):
at the time I think I wasshooting my cooking show at the
time right after, and so it wasa busy, busy time and so, yeah,
I leaned on sort of those appsthat do the shopping for you,
and I still do every now andthen.
I don't as often as I did backthen, but I do.
But I lean on other people too.
(13:37):
I lean on my husband sometimes,and I mean, even during COVID he
was the one going all thegrocery shopping, which was so
funny because he had no ideawhat he was doing.
So I literally was telling himto either FaceTiming behind the
mask and the gloves and all that, or it was taking pictures and
texting them to him going no,yes, no, yes, that kind of thing
(13:58):
.
So that was kind of funnybecause I generally do all the
shopping.
But I lean on people.
You have to.
I mean they say it takes avillage to raise a family, right
, and that's so, so true.
I'm very lucky to have myparents that are pretty close by
, and my husband, who helps outa lot, and now that the kids are
a little older, I lean on themas well.
Speaker 1 (14:19):
Absolutely.
I wish I had some kids to leanon.
I'm always borrowing people'skids.
Speaker 2 (14:23):
I was saying you need to borrow some kids, then yes,
yes, yes, totally so in the book.
Speaker 1 (14:29):
here we go again, tiffany.
As soon as we get our hands onit, what is one of the first?
I'll start off with recipesthat you would recommend that we
try.
Speaker 2 (14:39):
Okay, it's hard again , hard to pick, but I'm gonna go
easy for people because and Ialso am gonna go with a leftover
that I feel like everybody has,and that's my pizza for
breakfast, my pizza forbreakfast sandwich everybody
always has leftover pizza.
It's one of the easiest thingsto make and I think it's the
bomb Okay.
Speaker 1 (15:00):
Pizza for breakfast.
I'll take it.
I mean, I eat pizza at the time, but yeah, for breakfast.
Speaker 2 (15:04):
Me too, and I eat cold pizza too.
But this is kind of a fun sortof take on pizza that you can
make it for breakfast and it'ssuper, super.
It's so delicious and my kidslove it.
Speaker 1 (15:17):
All right, you guys.
So now we have our homework andmarching orders, cause, like
she said, I'm sure all of ushave pizza in the fridge.
And so, with the book, will yoube doing a book tour?
Speaker 2 (15:27):
I am.
Yes, we're actually justfinalizing the book dates as of
right now in cities, but as ofnow I will be in quite a few
different areas of the tri-state, you know, New York area, New
Jersey.
It looks like I will be goingto Chicago, Just one of my
another favorite city of mine.
It looks like I possibly willbe going to Texas and Austin, it
(15:47):
looks like, and then I ofcourse will be, hopefully and of
course we'll be, in LA, in acouple of different areas in LA.
So that's as of right now.
There could be a possiblechanges, but I can definitely
let you know the final, whichshould be in the next week.
Speaker 1 (16:04):
Awesome sauce.
And in the show notes, you guys, we will have a link to her
website, which I'm sure willhave all the information.
And so, tiffany, here we goagain.
When does it come out and wherecan we get our hands on it?
Speaker 2 (16:16):
Yes, it comes out a pub date is September 26th and
it literally will be sold whereall bookstores you know pretty
much all bookstores across thecountry, all the normal pot you
know the ones that you wouldhear of of Amazon and Books, a
Million to small bookstores.
Or you can go to my website andactually all the links are
there as well.
Speaker 1 (16:35):
Awesome, Thank you so much.
We cannot wait to dive a littlebit deeper into the book.
And thanks so much for swingingby the podcast and sharing with
us.
And before I let you go, I haveto play a game of lightning
round with you.
Are you ready to?
Well, it's perfect cause you'vegot lightning right now.
Yes, y'all as we are recording.
(16:56):
Oh my God.
Speaker 2 (16:58):
Yes, I love it.
A total lightning storm, thisis perfect.
Speaker 1 (17:02):
Listen, you know what is a kitchen utensil you cannot
live without.
Oh, my cast iron pan.
Speaker 2 (17:09):
Awesome.
What is your favorite color?
Mmm, I would say like a mustard, orangey, yellow, which is like
the cover of my book.
Speaker 1 (17:17):
Yeah, and speaking of which, what is a book that you
would recommend, one of yourfavorite books?
Speaker 2 (17:24):
Ooh, that's so hard.
Well, besides my cookbook, ofcourse, you've got to do that
one.
I would say what am I readingright now?
I'm actually I just finished acouple of books and I've been
watching a lot moredocumentaries.
Right now, can I say not a book?
Can I say a documentary that Ijust watched?
(17:44):
Why not right, I just watched?
Yeah, or maybe I can't becauseno, it's not SAG, it has nothing
to do with SAG.
Okay, it's the WAM documentaryand I don't know if you were a
fan of WAM or George Michael,but it's an amazing documentary
I just finished this week and Ihighly recommend it.
If anybody, if it's kind ofpart of their childhood and
(18:05):
their teen years, which it wasfor me in my early 20s, it's a
great documentary.
Speaker 1 (18:11):
All right, and the last question Tiffany, who is
your celebrity crush?
Speaker 2 (18:17):
Ooh, oh, that's so hard to, I'm gonna do a couple.
Can I do a couple?
Speaker 1 (18:26):
Yes, don't.
Speaker 2 (18:28):
Okay, it's Kevin Bacon and Kara Sidrick, and I
love them so much.
Speaker 1 (18:33):
All right, I'll take that answer.
I love that answer.
I know my husband.
He was like, are you gonna doLightning Round with Tiffany?
I was like, yeah, he's like,tell her me, me, tell her me.
I said you tell her how cute heis.
This is Tiffany, not Kelly.
We're not talking about your.
I love it.
Well, thank you so much forswinging by, tiffany.
(18:56):
It was so nice to speak to you.
We'll have all.
Yeah you too, my dear,absolutely.
We'll have all the links in theshow notes, you guys, on how
you can get Tiffany's new book,as well as her website so you
can check out her book tour andsee if she's coming to us
sitting near you.
Thank you so much.
Beautiful.
Thank you.
So how awesome was Tiffany, youguys, and also apologies for
(19:18):
that rumble.
When I was recording with her,I was literally in the middle of
a thunderstorm.
It's so crazy, because as soonas we wrapped up five seconds
after that, I lost power.
Wow.
But the universe is such ablessing because it worked out
right and I'm so happy that shewas able to come by and to share
all about her new book.
(19:39):
I know a lot of you guysprobably know, as wives
especially me, when it comes tothe grocery budget, managing a
household while trying to managea business that you don't like
food to go the waste, amongstother things, and so I thought
the element of food waste inthis book and how we can
actually repurpose things was soimportant, because it applies
(20:01):
not to just us as women, ormaybe you guys as moms also in
business.
There's so many differentlittle elements that you can
take away from it.
Be sure to check the show notesif you are interested in
getting Tiffany's new book.
Here we go again.
I am sure you're going to loveit.
And again, special thanks toTiffany for swinging by.
(20:23):
Thanks so much to all of youguys for listening.
Take care and bye for now.
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