I've been obsessed with baking since I was a little kid. Seriously, I have pictures of me covered in flour at like, five years old.
In high school, I stress baked all the time and had to hide my goods around the house so I wouldn't get in trouble.
When I was 17 I apprenticed at big bakery, and worked in pastry for a couple years after that.
One summer---I was running a bakery program at a coffee shop, a pie and cookie department at a cake shop, and serving at night.
No matter how energetic you are, burning the candle at both ends only lasts so long.
I loved the creativity of baking, but my crazy college life took over and showing up for 5am shifts wasn't jiving with my lifestyle.
That, and, I had this nagging voice in the back of my head screaming for me to help people instead hurting them diabetes bombs.
And I didn't want to live my life running off the fumes of pastries and early mornings.
Warning: I will now subject you to terrible photography and a trip down memory lane
((Keep scrollin' for recipe))
Slowly, I moved towards a healthier lifestyle. But the pastry life chose me, and I had to keep baking.
Friends and strangers were ordering specialty birthday cakes, cookies, bars, and cupcakes.
I quit my job, and paid rent by selling purses full of warm, gooey cookies at the bars.
Every. Single. Night.
I would drive back to my house around midnight to bake another batch and sling 'em to drunks as the bars let out.
Years later, I still get called "the cookie girl" by strangers from time to time.
Such an entrepreneur.
It was fun for a little while, but I still didn't see how my short-term actions were lining up with my long-term values.
These banana, chocolate, whiskey cupcakes were bomb. And ugly.
FLOUR and SUGAR.
These cherry handpies look a mess but they were 'aight.
The more I studied, the more I wanted to adapt my lifestyle to be sugar-free.
But, I will never stop creating tasty treats and developing recipes.
I love working within limitations of allergies, and dietary preferences, and using quality ingredients.
I recently opened up some time in my schedule to take on some new clients, if you're interested in having a meal prepper come into your home, organize your pantry, write your grocery lists and recipes, or help you navigate a new allergy or autoimmunity. See my new "services" section of website FMI, or shoot me an email to chat
I am not a doctor, any advice may not be used to treat or cure any diseases.
Anyway, here's an old recipe of mine. It's updated to include a ton of healthy fat, and protein.
It's vegan, paleo, and keto-friendly.
To celebrate the stories that brought us to this moment, I call these: work-in-progress cookie bars (#wip).
#wip Cookie Bars
I hope y'all love the #wip as much as I do. That's what it is all about, people.
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