Hi everyone! My apologies again for my lack of blogging, but to make up for it I baked you a cake:
A red velvet cake, made in just a few minutes with natural ingredients! Yup, no artificial dyes made from crushed-up bugs in this dessert!
But before we get to the recipe, let me explain the real reason for said cake. Yesterday was an important day. Not only was it St. Patrick’s Day, but it also marked the one year anniversary of my blog! And I know I am not as dedicated to blogging as others, but still my blog is important to me and, quite frankly, I am impressed that I actually kept it going for a whole year. The first thing I realized when I started blogging is that it is more work than you think it will be. Blogging takes time, and as a science major with two jobs, an internship, and a sorority, my time often gets devoted to other things.
Which is why I did not get a chance to post this recipe until today—I had two finals this morning and figured it was probably best to save the post until after I had that double weight off of my back.
Aaand, when I came home ready to take a celebratory break and enjoy my treat, I checked an e-mail to find a response to the application I sent into Apple to be a (paid!) Wellness intern for them this summer: I made it into the top 5 applicants, and have a phone interview with them in April!!!! Gahhhh I am so excited! Time to start practicing my phone interview skills—I am a super awkward phone-talker.
Phew this post is getting long. Still reading? Or have you scrolled down to the recipe? If you’re still here, good for you! Let me hold your attention some more by highlighting a few of my favorite posts and moments over my last year of blogging:
First, my very first blog post (aww!) Note the photo quality—this was before I got my beloved Nikon camera. At the time though I thought this was a really great photo:
One of my favorite recipes that I invented: chocolate fudge cake made from chickpeas! I never knew beans in desserts could be so delicious, but they make for awesome healthy and delicious treats! (further examples: my dessert dips)
My recipe for homemade sweet potato gnocchi, one of my very first recipes to make it on to Healthy Aperture!
My summer travel adventures; I volunteered abroad in Spain for six weeks in a hostpital and with a natural therapist. I got a lot of amazing travel opportunities, including a weekend in Morocco and a week in Italy. It was the mot incredible experience of my life. Read about some highlights of my trip here.
Also, it’s not related to food/health, but this is a really cool story from one of the therapy patients I worked with in Spain. One of my favorite memories of working there.
My first product review: Sunwarrior Protein. Getting to try out product samples is one of my favorite blogging perks! (Speaking of which, I have a great one—with an awesome giveaway—coming up soon!)
Figuring out what was causing my annoying, repeated sinus infections (candida overgrowth—it still grosses me out to think about). I am still cautious about keeping my gut flora in balance, but since starting my anti-Candida diet I feel so much better!
Aaand one more favorite recipe: my homemade Chipotle burrito bowls! Om nom nom!
Okay, I am probably boring you by now, so let’s finally get on to that recipe for my Red Velvet Mug Cake! It’s based off of my very similar chocolate pumpkin mug cake, only this one is made with beets!
***Important disclaimer: I always hated beets. They were one of the (many) vegetables that I would not touch when I was younger. But I still really enjoyed this dessert, and beets have a long list of impressive health benefits. They contain many nutrients: potassium, magnesium, fiber, phosphorous, iron, vitamins A, B, and C, and folic acid to just name some. They help lower blood pressure and cleanse the liver. And they give off a beautiful red color—naturally.
Red Velvet Mug Cake
Serves 1. Gluten free, paleo, vegan option
- 1 egg (or one flax egg: 1 Tbsp flax + 3 Tbsp warm water)
- 1 red beet, cooked and pureed
- ¼ cup of milk (I used unsweetened almond milk)
- 1 Tbsp honey or another sweetener or stevia to taste
- 1 tsp vanilla extract
- 2 Tbsp unsweetened cocoa powder
- 1 Tbsp flour (coconut, whole wheat, gluten free, etc.)
- ½ Tbsp cinnamon
- ¼ tsp each baking soda and baking powder (gf if needed)
- Dash of salt
Directions: Unless you have pre-pureed beet on hand, add the milk and beet to a blender or food processor (or use a handheld blender) to puree the beet. Whisk egg in a large mug. Stir in the other wet ingredients. Add in the dry ingredients, mixing well to combine. Microwave for 4-5 minutes or until it looks cooked enough (it won’t need to cook as long if you use a flax egg). Alternatively, you can put it in a ramekin and bake it at 350 for ~12 minutes. Enjoy!
You just can’t beet healthy desserts for one! Har har. Wow that was a sad attempt at a pun. Moving on..
To wrap up, I just want to give a huge thank you to all of you readers out there–your comments and visits to my blog are what make it really worth it, and I love that I have met so many cool people and great blogs through mine! Have a great week everyone, and good luck on finals to those quarter system folks!