Food Blogger Spotlight: Dana from Minimalist Baker

For Dana and her husband, John, minimalist is not just a catchy buzzword in the name of their blog, it’s something they’ve incorporated into every aspect of their lives . In an effort to pursue the things they’ve decided are most meaningful, they make a conscious decision to keep their little corner of the world as clutter-free as possible. With Minimalist Baker, they’re proving that eating healthy doesn’t have to be complicated, expensive or take time away from other people, projects or pursuits that are just as important. That is not to say the recipes are boring, oh my, no. Currently on the home page, Dana has a ridiculously tasty Pumpkin Spice Latte Waffle recipe. As Billy from Wit & Vinegar would say, “I want to smash my face in it.”

Recently, Dana spoke with us about how Minimalist Baker became a thing – a good thing.

Why did you start your food blog? The short answer is, I love food. But really, I started Minimalist Baker because it’s the way I cook and bake on a daily basis. I naturally tend to steer clear of recipes that require too much time or odd, expensive ingredients. For this reason all of the recipes on our site require just 7 ingredients, one bowl or one spoon, or just 30 minutes.

How would you describe your approach to eating/health? Balance. I love a giant green smoothie as much as I love a thick slice of chocolate cake. As a general rule I try to do something active every day and fuel my body with the foods it needs, limiting sugar, refined grains and red meat. I kind of start to hyperventilate if I haven’t had leafy greens in 24 hours.

Have you always had an interest in healthy food or did it come later in life? I was naturally a lanky, athletic kid who could eat whatever I wanted. So I did. But that changed when I gained the freshman 15 in college and started feeling miserable about myself. I knew I needed to make a change so I started researching healthy eating and cooking and the rest, as they say, is history.

What is your favorite (or a few of your favorites) food/ingredient to use in the kitchen? Ripe bananas for their natural sweetness, flaxseeds for their ability to mimic eggs in baking recipes, and almond milk for it’s creamy, non-dairy, milky goodness.

Has blogging changed the way you view food and cooking? If so, how? Last night I fell asleep dreaming about a savory cinnamon roll recipe, and I woke up at 2 a.m. because I cracked the code and couldn’t stop thinking about how I would photograph it for our website. So, yes, you could say it’s changed the way I view food and cooking.

What 3 recipes would you like to share with our readers?