Hey there! How are you doing today? I hope it’s a beautiful Thursday where you are.
Fortunately, the countdown to the weekend is on!
As one of my friends said today, “After this test, my brain is officially taking a vacation for 2 weeks.” Whether you have fun weekend plans or are gearing up for 2 weeks of spring break like me, we can all use a little relaxation. Now that I don’t have to take another test until April, I’m ready to give myself brain a little break. Lots of baking is on the agenda… after sleeping, of course. I have to make up for all the lost time!
Speaking of baking, here’s a quick recipe I came up with this week due to my busy schedule. I was craving something chocolatey but also wanted something with a little sustenance to keep my brain alert. As a breakfast experiment, I decided to create a healthy red velvet pudding. It’s brimming with ruby red beets, dark chocolate cocoa powder, and dash of cinnamon. For staying powder, I also added a scoop of protein powder. I don’t know what it is lately, but my body is craving easily-digested protein.
Ask and you shall receive.
Healthy Red Velvet Pudding
- 3 small steamed beets (130 g – about 3/4 cup chopped)
- 1-1/2 TBS cocoa powder (dark chocolate preferred)
- 4-6 TBS almond milk
- dash cinnamon
- stevia, to taste (I used ~1/2 packet NuNaturals Stevia)
- 1 serving protein powder (I used Natural Sun Warrior; adjust sweetness if yours is sweetened)
- Add beets, cocoa powder, 4 TBS almond milk, cinnamon, stevia, and protein powder (if using) to a blender or food processor. (*Use a high-powered blender, like a Vita-Mix, for smoothest results.)
- Puree until smooth, adding more almond milk to get things going and achieve desired consistency.
- Enjoy chilled for best results.