I never, ever, ever thought I would be a professional blogger. I started blogging when I was 13. At first, I just shared art, poetry, and short stories. When I took up veganism at the age of 15, I started sharing recipes. And I kept on sharing them as well as my personal experiences as I was diagnosed with autoimmune diseases and took up the AIP at the age of 22. All my life, blogging has been a fantastic way to combine my interests in web design, art, writing, and cooking. I never imagined very many people would stumble across my little corner of cyberspace and I definitely never imagined that very many people would actually like what they saw. And over the years, I found blogging becoming less and less a priority as things like work and family life intervened. Adulthood meant very little time for the hobbies I loved so much.
But then I got a job with The Paleo Mom in 2013. I’ve learned a lot about running a blog and, more importantly, building a community from Sarah. And I knew that if I was going to continue to fill my corner of cyberspace with my favorite recipes and resources, I needed to redefine A Clean Plate’s place in my life. It stopped being a hobby I could jump in and out of when I felt like it the second other autoimmune patients started coming here and sharing in my food journey. I don’t know where all of you came from, but I’m glad you’re here. Because of you, this blog is more of what made working with Sarah so wonderful: Connecting with other autoimmune patients and having the opportunity to help them reclaim their lives the same way Sarah helped me reclaim mine.
There are a few big steps I’m taking to ensure A Clean Plate’s place in my future. One of them is the occasion for this celebratory “chocolate” cake: A Clean Plate is now officially a small business! An LLC, or limited liability company, offers certain legal protections and tax advantages to small business owners. With a growing blog, I wanted to protect the A Clean Plate name and benefit from some of the tax breaks. I’m sure tax season will be more complicated this year, but I am super excited. So excited, in fact, that I baked. I’m probably only going to start one business in my life. Why not have an AIP chocolate cake to celebrate its birth?
Baking on the autoimmune protocol is a necessarily creative endeavor, but I like to keep things simple. With the help of toasted carob for flavor, plantain, banana, and pumpkin for binding, and a few fall seasonings to add some depth, plus a creamy banana-avocado frosting, you might be thinking “this cake sounds weird”. But it’s everything you want in a cake. Moist, rich, decadent. Give it a try and let me know what you think!