Each month we love to feature one of our incredible Momsanity Sisters because they blow us away every single day!  Ashley is a huge asset to the sisterhood and is a CHEF!

Ashley Escue Herman is mother to Charlie, 6, Eliana, 3, and Jack, 23 months. She and her husband, Ted, have been married eight happy years.

In addition to home schooling, Ashley enjoys a variety of activities like knitting, sewing, reading, and writing. She was active in several Triad organizations before moving to Florida at Thanksgiving.

Ashley joined Momsanity when a friend spoke highly of it. Her favorite part of the Sisterhood is the level-headed approach. “I don’t need to get ripped in 6 weeks, and I don’t have time for 90 minute workouts. In fact, I need to squeeze exercise into a very crowded schedule and still be able to carry a baby up and down the stairs the next day. I am happy to see my body get stronger without sacrificing the other things that are important to me.”

Fitness has not always come easy to Ashley, and she hopes she is setting a good example for her children. She encourages them to join her for workout sessions and loves to share post-workout selfies with them. Elly often acts as coach, cheering her to do another round of Burpees. As a Le Cordon Bleu chef, Ashley enjoys altering her favorite recipes to make them fast and fat-loss friendly.

Ashley “made over”  Crispy Carnitas from Mark’s Daily Apple, to make them busy-mom friendly.

• 3 to 4 pounds boneless pork roast

• 1 1/2 teaspoons salt

• 1 teaspoon cumin

• 1 teaspoon smoked chili powder

• 1 cinnamon stick

• 1 bay leaf

• 4 garlic cloves, crushed or minced

• 1 onion, chopped or thinly sliced

• 2 cups orange juice

Instructions:  Mix dry seasonings together and rub on pork roast. Place in slow cooker. Pour juice and add enough water to come halfway up the roast. Cook on Low for 6-8 hours of High for 4-6. Use two forks (or paddle attachment on a stand mixer) to shred meat. If it doesn’t come apart easily, cook longer. Keep moist with cooking liquid. Spread onto lined baking sheet and broil until crispy. Serve in lettuce leaves or stuffed in peppers. For a hearty meal, fill slow cooker with greens before adding pork and serve the resulting ragout over mashed sweet potatoes and plantains.

Thanks Ashley for sharing your kitchen skills with us!!  YUMMM!!!!