Many thanks to玫瑰农场外景拍摄。
THE BACK STORY:嘿，那里！谢谢你阻止的!我是一个年轻的灵魂生活in a 40 something body. My problem is that I love to eat! So, I’ve had to learn how to balance my love of comfort food, pastry and sweets with real, whole foods. And yes, they have to be comfort foods. I struggled for years in my relationship with food, trying different ‘diets’, working out like mad. It wasn’t until I discovered real food, slow food, is key to my ability to be healthy and maintain an agreeable body weight…. and of course,consistent运动（最近我还不太擅长）！这一发现将改变我对食物的所有了解，改变我如何接近食物，如何准备食物，如何准备食物……以及我花在思考食物上的时间。它改变了我的生活方式。188Bet中国风
I live with my husband, my high school sweetheart, Rob, my biggest fan on beautiful Whidbey Island, WA. I’ve always loved to cookgood food然而，它并不总是好的和健康的。大约18年前，我从德克萨斯州出生和长大的以肉为中心的素食生活方188Bet中国风式转变为每餐都吃的素食生活方式。我开始吃素是因为我担心种肉和收获不可持续的海鲜会给我们的星球带来什么后果。食物是我选择如何生活的又一个机会，我努力减少我对地球的影响。我姐姐也影响了我的决定，她最近刚改吃以植物为主的饮食。当朋友和家人发现我开始吃素时，一些人看着我，想知道我是怎么站着的。
A无麸质TRIAL:Mid 2018 I transitioned to a gluten free lifestyle due to a pesky hypothyroid that recently became more sluggish. I worked with my Naturopathic Doctor to tease out if gluten is impacting my thyroid or other things I’m unaware of. After SO much testing and on again off again gluten eating, I’m happy to say I’m back to my glutenous ways! Moving forward, I’ll still be sharing gluten free recipes from time to time because the Vanilla And Bean community responded well to gluten free recipes and, I’ve discovered how delicious baking with whole grains can be! Of course I’ll continue to label and categorize gluten free or not foods on my recipes and in the金宝搏手球
MY VEGETARIAN JOURNEY: My first few years as a vegetarian were a bit challenging as I replaced a lot of the meat I previously ate with vegetarian processed food that resembles meat. But over the years, I’ve learned how to phase out almost all of the processed foods and create whole food, healthy vegetarian meals through trial and error, and with the help of lots of cookbooks and outstanding food blogs. Through my vegetarian lifestyle shift, I’ve also learned why ‘diets’ don’t work and the importance of consuming whole, plant centered food. I love sharing delicious food with others and the bounty of local and organic (when possible) produce that I prepare in my kitchen. It helps that I live amongst beautiful and productive family owned farmland that has thriving farmers markets and many community supported agriculture options. Inspiration is everywhere!
BEFORE VANILLA AND BEAN:My professional background was previously in science education. I taught at science museums and middle and elementary school science classrooms. Although I loved teaching as a profession, as the climate of public education evolved, I found that I needed a change as my interests and motivations shifted. I took a leap and left the security of my career, after nine years of teaching, to investigate a totally different career path. I headed to pastry school exploring the world of pastry in the French style. It was a most rewarding and challenging experience. Afterwards, I worked in a little organic bakery where pastries and artisan breads are produced. In the mean time, I started Vanilla And Bean to express my creativity and love of delicious food through photography and writing, bringing you the culmination of what I have learned over the years through my kitchen, via Vanilla And Bean.
我的摄影: Although I have no formal photography training, I have attended multiple small group classes, read excellent publications and have practiced. A lot! I continue to learn and develop my skills. I’ve dabbled in photography in the past, and have always enjoyed it, but never got serious about it until I wanted to shoot photos of the food and pastries I made. I have more information on how I approach my photographyon my blogger resource page.
NO STRICT DIETING: Eating healthy vegetarian food including organic and local when possible, fruits, vegetables, whole grains, nuts and seeds is what I focus on for feeling great. While I eat a lot of vegan foods, I do eat eggs and dairy, and source those foods the same as I do plant based foods – organic and as local as possible. I enjoy sweets not only because I love creating delicious pastries, and desserts, but I enjoy eating and sharing them too. Always in moderation of course.
»If I could live anywhere in the world, I think I would live on Orcas Island, WA, although there are many destinations I’d like to travel to so this is still open for discussion! Whidbey Island is a pretty remarkable place to call home, so I’m not so sure I’d move anyway.
»My ideal day includes a morningchocolate green smoothie, catching up with Rob, pulling some weeds or tending to the garden when it’s warm out, snuggling克莱尔, my late feline (still missing her, she passed away three years ago), taking a long walk, spending time in the kitchen preparing delicious foods, photographing what I prepare and creating meaningful content for my readers on Vanilla And Bean.
»When in season and on any given Saturday, you’ll find me at the Farmers Market or at one of Whidbey’s farm stands checkin’ out what’s in season and supporting local food.
» Some things few people know about me is 1. I’m a Bachelor/Bachelorette junkie. 2. Led Zeppelin is my all time favorite band. 3. Spending time in nature, studying birds in their habitat and listening for their calls/songs keeps me grounded. 4. Instagram stresses me out!
Working with cake batter, pastry and sometimes cookie dough can take practice and a bit of technique. If a cake doesn’t turn out just right or scones didn’t quite come together, keep practicing. Knowing how a dough should feel or cake batter should look takes hands on experience. My recipes are fornon high altitude baking. 有关转换的详细信息，请参阅亚瑟王面粉转换页面.
I’ve listed a few excellent baking and pastry books I have on my shelf that you may find helpful (these are affiliate links):
- Alternative Baker
- How Can it be Gluten Free Cookbook Vol 1 & 2
- Bread Toast Crumbs
- 的Grand Central Baking Book
- 的Bread Baker’s Apprentice
- King Arthur Flour, The Baker’s Companion
Thank you for being here!I value your visit and hope that you’ll consider leaving a comment or joining香草豆’s email listto receive weekly fresh and fabulous recipes from my kitchen. If you have any questions, comments or just want to share what you made, please feel free to contact me at traci(at)vanillaandbean(dot)com, or onmy contact page. 一定要标记并通知我instagram（#vanillaandbean@vanillaandbean）如果你做了我的食谱。我喜欢看你在厨房里做什么！我期待你的回音！