Carrie Saum

I knew it was bound to happen.  

Spring is fully coming to life this month.

What do you do when you're provided with a bunch of winter squash? You make soup. You make veggie bowls. You make coconut curry butternut squash mash!

It's officially fall. Pumpkin spice everything is everywhere and I totally love it. 

Corn is one of those things that people needlessly complicate. It's an ancient food that has been part of our food chain for hundreds (thousands) of years.

I didn't have even an ounce of energy to spare to process my own feelings. Everything I had went to my son.

So, when your BFF moves into her first real home and her husband has a birthday at basically the same moment, you bake a cake. And not just any cake but a beautiful thing made of the best ingredients. You aim high, confident that you can come through for your BFF and celebrate her family's milestones with four spongy layers filled with thick raspberry preserves and succulent buttercream.

My BFF has been trying to go easy on the grains lately.

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!

I’m writing this, and I don’t even fully know how to tell you to slow down during your busy life because the truth is, I’m learning how to do this myself.