We live in a day and age where it is cheaper and easier to fill up on super-processed snack cakes, chips and food-flavored curls - full of subsidized non-food ingredients - than to buy real and recognizable foods. This body of work is largely about the positive lifestyle choices that my husband and I made together. Despite my lifelong goal to eat healthy and get into shape, I inherited my mom’s passion and talent for baking and weakness for junk food. My husband Matt has fought his own battles related to a family history of severe food sensitivities and illness. Since Matt and I began living together I have had to make many substitutions in my recipes to accommodate Matt’s dietary needs and, in this process, I have become much more disciplined about what I eat.