Baking is something I have enjoyed since before I can even remember. We had a little TV in our kitchen growing up and whenever my mom would leave the room and Seinfeld or Oprah or the News was on, I’d risk carpal-tunnel to press that teeny channel up button on the side of the television until I finally reached Food Network. It was usually the Barefoot Contessa baking something so out of reach and so stunningly beautiful I just couldn’t resist trying to make it myself. I’ve been baking ever since- often not even taking a bite and giving it all away because I enjoy it that much! I was thrown a curve ball, however, when my husband decided to become a vegan two years ago.
It’s fall, supposedly, and while I’m currently sporting a sweat mustache in Dallas where summer just won’t quit, I’ve already had a taste of sweet Autumn back home in Virginia. Once that crisp air hits, friends, you can’t tell me its not fall. And whether you’re on board with pumpkin or not, fall means all things pumpkin in my book.
Ladies. It’s that time of year.
That time where we somehow by a force unknown (a force that I wish existed in the Winter…) pushes us to reach for fruit instead of cupcakes.
Okay. Maybe not instead of cupcakes. But we’re certainly reaching for more fruit.
I am pretty passionate about eating clean. My husband and I eat relatively healthy and really pay attention to knowing what we’re fueling ourselves with. Because of this, when one of us wants something off the typical eating plan- nine times out of ten I’ll make it.