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About Me


The Baker & How It Started

I am a professional baker, food blogger, and a multi-certified vegan healthy pastry chef with training in velour art, glazing arts, and creamery arts to name but a few. I am also an emerging fantasy author.


The reason I started this food blog in 2020 was so I could share healthy recipes that taste delicious, express my lifelong love of baking, and so I could improve and build upon my baking skills. Also, I really wanted to have a website that had recipes that worked for people like me, who are on a specific diet regimen (or are just looking for healthy alternatives!). The diet that all of the recipes on this site follow is a vegan, gluten-free, refined sugar free, anti-inflammatory diet, similar to the paleo and AIP diets.


I have been diagnosed with multiple infections, including chronic Lyme disease and Candida*, as well as an autoimmune disease, so I wanted to share recipes that taste good and make people feel good too. I also created this blog to share my knowledge on nutrition, healthy habits, and autoimmunity and other health conditions.**


I am vegan for many reasons, including for animal humaneness, environmental reasons, for health reasons, and because I genuinely love vegan food.​​

And ofc I love animals!! I am a big time dog lover and have two adorable dogs (one puppy!) named Stella and Jovi, both Australian cattle dog blue heelers. They're both spoiled and mischievous as can be. For those of you who have followed The Dimpled Date for a while, you probably remember Colbie our first rescue German shepherd mix girl who passed away in January of 2024 at the age of 13 💔 I wish to make her legacy and love of food live on through regular dog-friendly recipes and content on The Dimpled Date socials... stay tuned 

I enjoy writing, reading, nutrition, taking nature walks, listening to music, drawing, makeup art, repurposing clothes + fashion, and baking (of course!).




and welcome to The Dimpled Date! My name is Kelly, and I am so glad you are here and hope you are able to find a recipe you like! My recipes are all vegan, gluten-free, and refined sugar free. Most of my recipes are caffeine-free (aside from matcha/tea-themed baked goods and occasional coffee/mocha baked goods), and many of these recipes are grain-free and paleo. There are some keto recipes on this blog and all of the recipes on here are yeast-free. I typically sweeten my desserts, smoothies, and breakfast recipes with whole fruit like bananas or dates (or date sugar), but on occasion I do use maple syrup, date syrup, agave nectar, maple sugar, and coconut sugar. On a rare occasion I will use artificial sweeteners such as stevia or monk fruit (and very rarely yacón syrup and chicory root fiber syrup/inulin). I try to use maple syrup and the artificial sweeteners minimally, however.


What You Can Expect to Find Here

On The Dimpled Date, you'll find everything from show-stopping raw and baked cakes to classic comforting baked goods to secretly veggie-containing desserts to vegan, protein-filled smoothies to occasional savory snacks and dishes. I always try to use nutrient-dense ingredients that provide a wealth of health benefits, and I will explain why the ingredients in my recipes are good for you.


Thank you for visiting The Dimpled Date, I hope you like it here, and maybe find a new recipe that will become a favorite in your house and put a dimpled smile on your face :)




*Note: All the recipes on this food blog are free of added sugar. All of my recipes are free of white sugar, brown sugar, molasses, turbinado sugar, demerara sugar, etc. However, on occasion I will use coconut sugar, maple sugar, etc. and maple syrup, agave, coconut nectar, date syrup, etc. The only artificial sweeteners you'll see on here are stevia, monkfruit, yacón syrup, and chicory root syrup but everything else is sweetened with fruit (fresh, frozen, dried, or dehydrated, but mostly fresh). I use absolutely NO yeasts of any sort in any of these recipes, since Candida is a yeast and consuming edible yeast can exacerbate symptoms. So for those of you on the Candida diet, you don't have to worry about these recipes containing yeast or artificial sugar, or other high-sugar ingredients, but I do use fruits to sweeten a lot of my recipes and on occasion such sweeteners as maple syrup and coconut sugar. So for those of you with severe Candida, I would recommend consulting with your doctor before consuming fruits (especially high-sugar fruits), sticky sweeteners, and unrefined sugars. And of course, you can always swap out sugar-free sweeteners or low-sugar fruits for the fruit in my recipes (and I will always provide substitutes that are 100% free of sugar, or low in sugar, in my recipes). Most of my recipes are sweetened with dates (and date sugar), bananas, and/or applesauce, but you will see many other different fruits used here.


**Note: I am NOT a licensed professional, and am in NO WAY qualified to have my words be interpreted as medical advice, suggestions for treatment, or in any other way imply that what I write on here can be taken as advice for someone's medical decisions. I am simply here to share what I know about nutrition and healthy eating habits and methods of detox, recipes that have worked to improve my symptoms, and obviously my own recipes that I'm sharing with all of you.

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