Why Baking is Good for the Soul
In this blog post, we’re diving into highlights from our latest episode of Black Iron Radio, where coaches Lauren, Chelsea, and Brooke explore why baking is about so much more than just making treats. From family traditions and freezer-friendly hacks to ditching food guilt and finding joy in the process, this episode is a reminder that baking can be nourishing in more ways than one. Whether you’re baking sourdough from scratch or just enjoying the meditative rhythm of scooping cookie dough, this conversation is a celebration of creativity, connection, and slowing down.
BLACK IRON RADIO EP. 243: WHY BAKING IS GOOD FOR THE SOUL
Baking isn’t just about butter and sugar, it’s about connection, creativity, and happiness. Lauren, Chelsea, and Brooke explore how baking can be a powerful form of self-care, a love language, and a way to slow down in a go-go-go world. From family traditions to freezer hacks and ditching food guilt, this conversation will remind you that making something with your hands (and sharing it) is always worth it. Whether you’re into sourdough, cookies, or just the ritual of baking, this one’s for you!
📲 Listen & Subscribe: Apple Podcasts | Spotify
At Black Iron, we’re usually talking about performance, macros, and movement—but today, we’re shifting gears. Let’s talk about something that brings joy, creates connection, and yes—can even support your nutrition goals: baking.
In this episode of Black Iron Radio, coaches Lauren, Chelsea, and Brooke sat down to talk about why baking isn’t just about carbs and cookies—it’s actually really good for your soul.
Baking as a Love Language
For all three coaches, baking started early. Chelsea grew up in an “ingredient household,” where everything was made from scratch—and eventually spent three years baking professionally in Bellingham, WA. Brooke came from a small Midwestern town with strong Norwegian roots, where learning to bake was just part of the culture. Lauren, too, was raised in a home filled with the smell of cookies and cakes thanks to her mom.
Whether it’s cookies for your partner, cinnamon rolls for a holiday gathering, or sourdough experiments just for fun—baking is a creative act of giving. It’s tactile, nostalgic, and deeply connected to tradition and emotion.
But What About Macros?
Let’s be real: when you love to bake, and you’re also focused on nutrition, it can feel like a tug-of-war. Do you give up the thing you love in order to stick to your goals? Not necessarily.
Coach Chelsea breaks it down: “Know what phase of your nutrition journey you’re in. If you’re in a deficit or need to be precise, use macro-friendly recipes and lean on tools like MyFitnessPal’s recipe builder. If you’re not in a phase that demands strict tracking? Log a generic cookie, move on with your life.”
Brooke adds that Instagram and Pinterest are full of high-protein, lower-calorie recipe creators. If you want baked goods that fit your current nutrition phase, they’re out there—and they’re delicious.
Baking as Self-Care
This part hit home for everyone: baking is more than food. It’s therapy.
When we’re always going—training, working, checking boxes—it’s easy to overlook the power of slowing down. Baking gives you that pause. It’s a stationary hobby (yes, standing counts) with a tangible reward at the end. You create something. You feel accomplished. You might even eat some dough along the way.
“I encourage clients to find a tactile hobby outside of training,” says Chelsea. “Baking is perfect for rest days. You get to create, challenge yourself, and come away with something delicious—whether you eat it, give it away, or stash it in the freezer.”
Portioning, Freezing, and Avoiding the Cookie Avalanche
One challenge with baking? Volume. Most recipes make a dozen—or four dozen—so what do you do when you don’t want to eat them all in one go?
The crew suggests:
Freeze the dough. Just like professional bakeries do, scoop and freeze individual portions.
Bake in small batches. Make the dough, bake six cookies, freeze the rest.
Don’t fear the freezer. Most baked goods freeze beautifully—even cakes and brownies.
It’s okay to throw it away. If something didn’t turn out or you don’t love it, you’re not a bad person for tossing it. You still gained the joy of making it.
Mindful Indulgence
If you’ve ever eaten six cookies without realizing it—this part’s for you. Mindful eating matters.
Set expectations. Decide you’ll have two cookies and walk away from the plate. Eat them slowly, pair them with protein, and enjoy the hell out of them. Don’t skip meals and replace them with baked goods—that’s where we spiral. Pair cookies with real meals, stay hydrated, and log what you eat honestly. You’re not “bad” for having dessert. You’re human.
The Joy of the Process
Baking is about connection. With family. With your inner child. With tradition. It’s also about joy and comfort and something tangible you can create with your hands.
As Lauren put it, “There’s something about the feel of dough in your hands. It’s cathartic. It’s grounding.”
So go ahead—bake the cookies. Enjoy the ritual. Share them with your people. Log them if you want. Freeze the rest. You don’t have to earn joy.
Rapid Fire: What We Love to Bake
Chelsea: Chocolate chip cookies—especially the ones she used to woo her partner. She still sends him off to work with frozen dough balls.
Brooke: Cinnamon rolls. They’re nostalgic, cozy, and a fun challenge, especially when paired with sourdough.
Want more conversations like this one? Make sure to subscribe to Black Iron Radio and share this episode with your fellow foodies and fitness friends. Baking can be part of your journey—it’s all about mindset, intention, and a little flour on your counter.
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If you enjoyed this conversation, check out more episodes of Black Iron Radio, where we cut through the noise and give you real, no-BS advice on feeling, performing, and looking your best. Each week we share practical nutrition, training, and wellness strategies and tips to help you succeed.
📲 Listen & Subscribe: Apple Podcasts | Spotify
