Cover Feature: Angela Ramsey Ingles Chef

Cooking Up Family Favorites: “The Ingles I Know Star” Angela Ramsey Shares Healthy Recipes 

Upon graduating high school, Asheville, NC Native Angela Ramsey moved to Charlotte to pursue her college education. She attended the Art Institute of Charlotte and graduated with a degree in Fashion Marketing in 2004. After marrying her high school sweetheart, she felt a strong calling to make a difference in the lives of young girls. Serving our state as a North Carolina Pageant titleholder, she discovered an avenue to share her platform on inner beauty through traveling and speaking to women of various ages. Soon afterward she found herself on the other end of fashion buying, modeling professionally for over five years. Knowing that starting a family was on the horizon, she returned home to work as the Fashion Coordinator for a local magazine. A few years later, it wasn’t uncommon to see her styling a shoot or overseeing photos on set with a little one strapped to her back.

After learning of her first child’s severe food allergies, food preparation became a full-time role for her. With known allergies to dairy, egg, gluten, soy and peanuts, she became more aware of the ingredients in everything she bought. “I remember walking very slowly, checking the labels on every item, only to find there was at least one allergen in everything I picked up,” she recalls. “Everything I had always known became foreign to me all at once, and I fought back the tears as I wondered what in the world would be safe to eat.”  

“All I wanted was for someone to walk down the aisles of the grocery store with me and show me what would be a safe option. I even remember asking if there was such a thing,” she says.  Searching for answers, Angela became a late-night student of food allergens and ways of preparing food using alternative ingredients. Soon, new brands and revised recipes became family favorites as they began to accommodate not only allergens, but the need for better nutrition through pure, nutrient-rich ingredients. She soon found so much joy in feeding her family. Watching her children’s faces light up and then gobble down a meal “did her heart good” as her mother would say. She finally understood what her mother meant. As her children become older and ask about common foods, it is her mission to provide them with the same types of experiences as others — only healthier and allergen-safe. From animal treats to play dough, it all has to be made from scratch. 

Now ages seven and five, both Angela's children enjoy helping to create meals in the kitchen. Together, they are the hosts of the video series The Ingles I Know and frequent guests on the Ingles Table. Through her work with Ingles, Angela hopes to reach others who may feel lost due to new dietary restrictions and find freedom in enjoying food again. She “walks you through” the aisles of the grocery store by helping to point out specific ingredients as replacements to use successfully for allergies. 

At the Ramsey home, not only do their meals nourish their own family, cooking is a way they reach out to others around them. Many times, the children have the idea to share extras with neighbors, or bring a jar of homemade chicken broth to a church member who is sick. After all, the real blessing comes from the way food can connect and make someone feel cared for and loved. Inviting a friend to share a homemade meal or sending some unexpected goodies home with a visitor benefits the body and the heart, and that’s what Angela loves most about what she does.

Written by Angela Ramsey

Almond Flour Chicken Tenders

1 cup almond flour
1 cup gluten free all-purpose flour
2 tsp of garlic powder
2 tsp of onion powder
2 tsp of Italian seasoning
1 tsp black pepper
3 lbs of chicken tenders
2 tsp of celtic sea salt
8 Tablespoons of vegan, soy-free butter
8 Tablespoons of extra virgin olive oil

In a shallow baking dish, mix together both flours, the garlic, onion powder, Italian seasoning and pepper.  

Season the chicken tenders with salt, then coat with flour mixture, pressing on either side to ensure it sticks.  

In a large heavy skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat. Add chicken tenders in a single layer, careful not to overcrowd them in the pan. Cook until golden brown on the bottom, flipping once and cooking until the other side is golden brown (about 4 minutes per side). Keep a watchful eye because they will scorch easily! Transfer to a serving plate.  

Wipe out the pan if needed and repeat with 2 tablespoons of butter and 2 tablespoons of olive oil until all chicken is cooked through.  

Turn this dish into a full meal by pairing it with rice (prepared with chicken broth in lieu of water for added nutritional benefits) and sweet peas. Our children love this chicken dipped in honey or warmed with biscuits for breakfast (if you are able to make it last that long)!

Photography: Brooke Parker Photography

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