I never knew how much I loved carpet until we had our first winter in our 90+ year old home a few years ago. Don’t get me wrong, hardwood floors are beautiful, but in a home that moonlights as an icebox in the winter, those lovely repurposed trees make for popsicle toes. Basically, it sucks but that’s just going to be the way it is for the next few months until said icebox becomes a sauna. You’re super jealous, right? The one good thing about our little abode is the jet-fueled oven — I’m pretty sure it’d qualify as vintage and if I could take it with us wherever we go next, I totally would. But before we move, I have a number of recipes that need some making and baking. High up on that list is Erin Alderson’s Whole Wheat Chocolate Chip Banana Bread because — obviously. She is the culinary mastermind behind her beautiful food blog, Naturally Ella, where she shares seasonal (and seriously good-looking) vegetarian recipes. And today, she’s sharing a bit about her lovely self and a recipe, too!


NAME Erin Alderson
LOCATION Sacramento, California
BLOG Naturally Ella
INSTAGRAM @naturallyella


You are a photographer, recipe developer, food blogger, cookbook author and – let me catch my breath – a web designer. Talk about a Jane of all trades! How do you do it? What keeps you motivated day-to-day? I’ve always been a type a personality and I grew up around a father that was a Jack of all trades. I followed in his footsteps and I just love picking up new things. I love having having a few different projects to work on because it keeps my days varied and usually exciting. And I think what keeps me motivated is always learning. That’s one of the great things about being in the creative field- there is always room to learn and explore!

Tell me a bit about what inspired your beautiful book, The Homemade Flour Cookbook. Have you found that cooking and baking with home-milled flour produces a more flavorful result? I grew up on all white, processed baked goods and when I first started down the path of whole foods, one of the first things I noticed was the varied taste and textures of different grains, legumes, nuts, and seeds. It was so much fun exploring and each flour lends a certain flavor component to a dish or baked good. Flour doesn’t need to be a blank canvas for other flavors – it can contribute, as well!


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