Carrie Saum

Visiting my family in the Sierra Nevada foothills is one of the great pleasures of my life. I get to work, cook, and play while my amazing folks keep an eye on my kid. My inspiration and productivity skyrocket when I'm able to step away from my version of the daily grind and get a little refocused and centered. The food I make tastes a little better, and I move a little easier without a three-year-old constantly in tow.

Spring is fully coming to life this month.

20 years later, it is still an experience that I am actively deconstructing. Why? Because I joined a cult. And maybe have too. If so, here’s how to get out.

Babes, I am ready to be done with all of the treats. I love the treats. Who doesn’t love waking up and eating cookies for breakfast? I know I do.

When I talked to my doctor about the forgetfulness and resulting anxiety I was experiencing, she suggested that I make lists, try bullet point journaling, and work on taking more time for self-care.

My cookie baking knowledge has won me friends and come in handy while navigating food allergies. Here's my delicious vegan and grain-free cookie recipe!

The great thing is you can use basically any regular substitutions and this will still taste amazing. I literally eat this with a spoon, and because it’s egg-free, I feel no shame. Okay, I don’t feel any shame when I bust into a tub of regular cookie dough, either. I’m just trying to do my fair share to keep you from getting salmonella.

By 13, I clearly understood: Thinness was next to Godliness, and I could never achieve either without extraordinary means. Jesus loves skinny people.

Peanut butter can provide a good hit of protein and in the mornings, that’s what I need more than anything else. Except I love pastries.

So, can we be (mostly) done with pumpkin spice all-the-things now? Let’s move on to something better, bolder, more festive.