Black bean brownies

I can’t place exactly when black bean brownies came on the scene. Maybe it was something cooked up by Jerry Seinfeld’s wife – you know, the one notorious for her putting vegetables in all sorts of inappropriate places? Or maybe it was The Happy Herbivore, the first place I ever saw them. Either way, they have become a staple of the “tricked-you-this-is-actually-healthy” dessert genre.

While I enjoy healthy desserts as much as the next healthy living blog addict, but my philosophy on healthy desserts is to keep them to yourselfFor two main reasons.

1) You made them for yourself. You took the time to shop at the health food store, dropped a bunch of cash on chia seeds and maca powder then spent all afternoon in the kitchen so that you could enjoy a delicious baked good without feeling like garbage afterwards. Keep half the batch in the freezer if you need to but you deserve to enjoy the fruits of your labour.

2) When you push a bite of a “healthified” treat on a friend or a co-worker and then surprise them with its secretly beet-infused contents, you’re not sharing you’re looking for validation. If they don’t enjoy the treat, it will probably make you feel self-conscious and judged. If they do enjoy it, you’ll feel proud and like you beat the system. Either way, who cares what they think? Wasn’t it supposed to be a treat for you in the first place? Obviously you should offer a bite to a pal if they ask, but maybe just let them try it and spare them the ingredient list?

ON THAT NOTE….

Here is a recipe that’s just for you. These are nice, dense chocolatey brownies that – no secrets here – are made without any sugar and are loaded with fibre. I have a feeling you’re exactly the kind of person who will appreciate them.

Black Bean Brownies

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Ingredients:

  • 1.5 cups cooked black beans
  • 1 cup soft dates or raisins*
  • 1 cup almond milk
  • 1/2 cup cocoa powder
  • 1/3 cup dark chocolate chips
  • 1/4 cup coconut flour

*If your dried fruit is too firm, simply place it in a bowl and add some boiling water. Let it sit for 5 minutes then drain.

Directions:

  1. Place dried fruit, cocoa, beans and almond milk into your blender and blend on high until smooth.
  2. Pour wet batter into a large mixing bowl and mix in 1/2 your chocolate chips
  3. Finally add coconut flour and allow the batter to sit for 3-5 minutes or until it thickens up a bit
  4. Pour mixture into a greased or lined 8×8 baking pan
  5. Top with remaining chocolate chips
  6. Bake at 350 for 30-40 minutes or until the centre is firm
  7. Remove and allow to cool completely before cutting, otherwise the brownies will crumble
  8. Cut, refrigerate and enjoy

 

 

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Loving Lately: Grain-Free Banana Chocolate Chunk Bread

Life, lately you ask?

Hectic. Dynamic. Incredibly fulfilling.

Ahh the plight of the working gal in her mid-twenties.

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im pretty into moons these days. anything lunar, really. i cant tell if its like a feminist thing or a trendy gothy thing or in some way related to my general love and appreciation of all things astrological….but i just thought you should know since we’re getting reacquainted. 😉 

Other things I’m into lately…

things im loving lately
  • new boxy topshop blazer i bought on sale for $40. woot.
  • feel good guru and generally all things raw and vegetable
  • my pendleton docs
  • GIRLS season 2
  • the new tegan and sara album (whatevvvver guys, i know its pop music but i like pop music and i think its good. im also pretty into taylor swift right now. moving on…)
  • Solar Raw cheesy kale chips. How did I just discover these? I’m an addict on the road to rock bottom and there’s no turning back.

And (of course) the most important thing I’m loving lately… this delicious grain-free totally guiltless banana bread. Honestly no amount of busy-lady life could keep me from sharing this recipe with you because I am totally IN LOVE. It’s moist and delicious and not at all like the dense gluten-free baked goods I’m used to. PERFECTION.

Banana Chocolate Chunk Bread
(Gluten, Grain, Nut & Sugar Free)
Adapted from here

Photo Credit: The Vibrant Family

Ingredients:

  • 2 eggs
  • 3 bananas (mashed)
  • 2 tbsp honey or a pinch of stevia
  • 2 tbsp coconut oil, melted
  • 1 white tbsp chia seeds (mix with 3 tbsp water and allow to sit for 5 min or so to form a gel)
  • 3 tbsp dark chocolate chunks (use a cut up chocolate bar if you like)
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 3/4 cup coconut flour
  • dash of cinnamon

Directions:

  1. Blend eggs, mashed bananas and coconut oil together, plus honey if using.
  2. Mix the dry ingredients and then combine with wet ingredients.
  3. Pour into greased bread pan and bake at 350F for 45 minutes, or until you can insert a toothpick and it comes out clean.

The result will be a very soft and cake-like banana bread. Ideal for breakfast, snacks or any other time you please!

What’s your go-to healthy treat right now? What else are you loving lately?  

Coconut Chocolate Bark

This coconut chocolate bark is, to put it simply, a revelation.

And like most revelations, it started out with humble beginnings. With a very utilitarian purpose. I was simply looking for new ways to incorporate coconut oil into my diet.

You see, in addition to all the benefits of coconut oil (which my nutritionist pal Joy has summarized beautifully in this post), it is also known to be a very healthful choice for people with gallbladder disease…which I have and have had since the age of about 8.

I haven’t mentioned this on the blog before because it seems like a total overshare, but I thought I’d say something now in case there are others out there who suffer from the same thing. And no, gallbladder disease is not something that only affects people who are overweight or over 50. Young’ins like me can be susceptible too for a wide variety of hereditary reasons (in my case a rare blood disorder). Represent.

So how does coconut oil help? Well, a doctor told me recently that coconut oil is unique because, unlike other fat sources (even healthy ones), it avoids your gallbladder entirely. That’s good news for everyone, not just gallstoney weirdos like me, because it is converted to usable energy very quickly leaving you feeling satisfied and energized, without the sluggish feelings that can sometimes accompany a high-fat meal. Universal win. So let’s get to it, shall we?

Coconut Chocolate Bark
Vegan, Grain-Free and pretty much everything-friendly.

Ingredients

  • 1/4 cup coconut oil
  • 2 tbsp cocoa powder
  • 2 tbsp plain, vanilla or chocolate vegan protein powder (I used sun warrior blend)
  • 1-2 tbsp liquid sweetener or a few drops of good tasting stevia
  • 1/8 tsp vanilla
  • 2 tablespoons finely ground coconut

Directions

  1. Combine all ingredients except vanilla and coconut in a small microwaveable dish and heat in the microwave for about 30-45 seconds or until just bubbling.
  2. Add vanilla and coconut
  3. Transfer to a small freezer-friendly container, lined with saran wrap. I used a pie plate. Spread the mixture out thinly and pop into the freezer for 10-15 minutes or until set.
  4. Remove chocolate bark from freezer and slice into 12 pieces. Store in the fridge to avoid melting.

Nutrition facts: Around 50 calories/serving. 5 g healthy fats. 1.5 g protein. 

I enjoyed 2 big pieces (plus many spoon/bowl licks) as part of my breakfast this morning. Delicious. Hope you enjoy this recipe as much as I did!

Low Glycemic Lime Creamsicle Slushie.

Today is the hottest day of the year in Toronto so I figured what better time to share my current obsession: slushies.

I was totally obsessed with making something like this last summer using a combination of ice, almond milk, fruit, agave & xantham gum for thickening (recipe here) but after a few months of that I got a bit bored. The combinations I made were delicious but they lacked that satiation factor, plus my tummy never really got on board with the gum component (probably cause it sounds like something you should mix with concrete rather than ingest)

So this summer I set out to revamp the recipe using a creative* solution that turned out to be a little bit genius.

*Like in that way your mom calls something “creative” when she really just means weird and unsettling

Low-Glycemic Lime Creamsicle Slushie

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Ingredients:

· ½ medium zucchini, chopped into chunks
· ¼ avocado
· Juice and zest of 1 large, juicy lime
· 1 cup almond milk
· 1 tbsp coconut sap or agave
· ½ tsp vanilla extract
· 8-10 ice cubes
· Extra water to help blend if necessary

Directions:

Add all ingredients to blender starting with zucchini. Pulse a few times then blend until smooth. Taste and adjust sweetness as desired.

…Okay do you need to process that recipe a little? ZUCCHINI right? I know. But it has a completely neutral flavor and it works just as well if not better than the xantham gum to thicken up your slushie. Same goes for the avocado – neutral flavour but it adds satisfying healthy fats, keeps your blood sugar in check and makes things delicious & creamy like a cold treat should be.

I enjoy variations of this when I want a sweet treat or just need to cool down. If you still trust me at all after this maybe I’ll share my mocha almond fudge version….it’s kinda unstoppable.

Enjoy!

Vegan Banana Sunbutter Muffins

There are times for flakey, cake-like muffins and there are times for denser, heartier ones. When I came up with the recipe for these bad boys I was definitely searching for the latter. I wanted something small that would still fill me up and tide me during that midday hump and these muffins were just the ticket. They are perfect as pre-workout fuel, a mid-day pick me up or even a late-night snack. Did I mention they are also gluten-free, (optionally) sugar-free and only took me 30 minutes to make beginning to end.

Vegan Banana Sunbutter Muffins

Adapted from here

Ingredients:

  • 3 ripe mashed bananas
  • ¼ cup sunflower seed butter
  • 1/3 cup turbinado sugar OR 1/4 tsp concentrated stevia powder (I use New Roots organic stevia)
  • 1 tbsp ground flax mixed with 4 tbsp water
  • 1/3 cup non-dairy milk
  • 1 tsp vanilla
  • 1 cup raw buckwheat groats, ground (makes about 1 1/4 cups buckwheat flour with a milder flavour than store bought)
  • 1/2 tsp baking powder
  • pinch of salt
  • 2 tbsp sunflower seeds
  • 2 tbsp whole buckwheat groats
  • 1 tbsp whole flax seeds

Directions:

  1. Mix first 6 ingredients until creamy.
  2. Stir together buckwheat flour, baking powder and salt.
  3. Slowly add dry ingredients to wet mixture stirring to combine.
  4. Stir in seeds, whole groats and flax.
  5. Bake at 350 degrees 18 – 20 minutes in a lined muffin pan.
Yields 10 muffins.

Love Muffins

It’s no secret that I’m a breakfast person. Almost compulsively so. I jump out of bed in the morning and usually have a piece of banana or a fistful of cereal in my mouth before my iphone alarm has finished its first strum.

But I realized a few days back though that while I’m always posting ideas for 5 minute breakfasts like my gluten-free egg and avocado wraps, tofu scrambles, green smoothies and oatmeal bowls, I virtually never mention my favourite grab and go morning meal: MUFFINS!

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Back in university I was all about the bagel and cream cheese breakfast but these days when I want to grab something on the run reach for a vegan, high fibre, whole grain muffin smeared with earth balance or almond butter. It’s basically cake-for-breakfast but in like a socially acceptable grown-up way.

So when I had the opportunity a few weeks back to taste a whole range of vegan baked goods prepared by Lesley Black, owner of the Love Muffin Bakery, I was more than a little excited.

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The Love Muffin Bakery delivers vegan and gluten free baked goods made with high quality, healthful ingredients right to your doorstep (free delivery in many areas within the downtown Toronto core). Vegan muffins are prepared using almond milk and applesauce to cut down on processed oils and lightly sweetened with agave.  

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Lesley is the cute-as-a-button baker putting the Love into Love Muffins.

I had the chance to try the gluten free apple cinnamon muffins, peanut butter squares, double chocolate oatmeal cookies and a banana chocolate chip muffin loaf.

The verdict?

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While I enjoyed all of the goodies, for me the vegan banana chocolate chip loaf was the superstar of the bunch. It was moist like banana bread and fluffy like a muffin, with an ingredient list so simple it made me wonder whether or not Lesley might dabble in the dark arts. If you’re craving something small and decadent, the double chocolate chip oatmeal cookies were also a delicious alternative to those highly processed, sugar-laden cake pops or two-bite brownies. The only treat that got mixed reviews was the gluten-free apple muffin which I asked a few of my wheat-sensitive pals to taste test for quality control. We all enjoyed the flavor but found the texture a little crumbly when compared to the perfection of the banana chocolate loaf. So I’d definitely suggest sticking with the standard muffins if you aren’t strictly gluten-free.

Thanks so much to Lesley for letting me try her stuff! If you live in the Toronto area I highly recommend you make an order and try out these treats for yourself. I’d love to hear what you think. Order online at The Love Muffin Bakery.Com

Are you a young chef/baker/fitness expert/artist/entrepreneur who’d like your business featured on The Healthy Hipster? Get in touch on twitter @healthy_hipster or by email at healthyhipster@gmail.com.

Healthier Tapas-Style Meatballs

For a lot of North Americans, enjoying a “tapas” or “small-plates” meal means going to a bougie, overpriced restaurant that bullies you into ordering 3 unsatisfying micro-entrees rather than 1 (less expensive) meal-sized one. However, after living in Spain for quite some time, I can assure you that authentic tapas is a lot less fussy…

Tapas began as salty snacks (like olives, potato chips or cured meat) given out for free  at bars to encourage…well…heavy drinking. Nowadays it still serves that purpose, but has expanded into a small but tasty late night meal eaten hours after the Dionesian Feast that is Spanish lunch. Believe me, if you ate the way we did between the hours of 2-4pm (lunchtime where I lived in Oviedo), you wouldn’t have much of an appetite by “dinner hour” either.


Tapas bar culture. Nothing opens until at least midnight and you’re lucky if you find a place to lean. 

When in Spain I definitely encourage you to sample all the delicious deep fried, sodium-laden tapas fare you can get your hands on. But in the meantime…here is a recipe that is similar to the traditional Spanish albondigas, but lightened up by using chicken instead of pork and even adding a little green for good measure. Serve with a side salad and roasted potatoes for a healthier take on albondigas and patatas bravasDon’t skimp on the glass of red wine though…For the antioxidants of course 😉

Tapas-Style Chicken & Spinach Meatballs

Ingredients

  • 1 package extra lean ground chicken
  • 1/2 package frozen spinach (thawed and drained)
  • 1/2 onion, diced finely
  • 2 cloves garlic, minced
  •  1/4 cup egg whites OR 1 whole beaten egg
  • 1/4 cup oat bran (or rolled oats, ground coursely in a coffee grinder)
  • 1 heaping tbsp nutritional yeast (or parmesan)
  • 1 heaping tsp sweet paprika
  • 1 heaping tsp dijon
  • a few dashes of soy sauce/braggs
  • salt and pepper
  • 1/4 cup cooking sherry OR white wine
  • 1 cup crushed tomatoes
  • 2 cups vegetable broth

Directions

  1. Add all the ingredients and seasonings for the meatballs in a very large bowl and mix well with your hands until combined.
  2. Scoop meatballs using a 1/4 cup measure (you wont need to fill it all the way) and roll into balls.
  3. Fry meatballs over medium heat in a very large skillet until just browned then set aside until you’ve gone through the whole batch.
  4. Add 1/4 cup or so of cooking sherry or white wine to the bottom of the pan to scrape off any brown bits then add meatballs back to the pan along with 2 cups broth & 1 cup crushed tomatoes.**
  5. Simmer on low for 30-40 minutes or until meatballs are cooked through.

    **If your pan isn’t big enough you can transfer wine, meatballs, broth and tomatoes into a large pot instead.

Chocolate Protein Cookies

The last week of my life has been consumed by work and apartment hunting, leaving me with zero time for grocery shopping, laundry, cooking, cleaning, etc. And physical activity? Well let’s just say I’ve been relying heavily on Cardio LIFE lately (hoofin it all over the city from cruddy rental to cruddy rental, is no joke…believe me).

So while I wish I could be passing along a wholesome, comfort food dinner recipe my empty fridge is telling me that just isn’t in the cards. So in the meantime these grab-and-go protein cookies are my closest approximation. Wholesome? Yup. Comforting? Definitely. Oh, and did I mention chocolatey? That’s just bonus…

One of these cookies provides you with around 10+ grams of protein and a healthy dose of dietary fibre, complex carbohydrates and healthy fats. They can be made vegan or sugar free if that’s your scene and if you’re worried about the prep time, just double the recipe and pop half the cookies in the freezer for next time!

Chocolate Protein Cookies
Lightly adapted from this recipe

Ingredients

  • 1 1/2 cups cooked chickpeas
  • 3 heaping tbsp almond butter
  • 2 scoops protein powder (I used Chocolate Sun Warrior Blend)**
  • 1 large egg OR 1 tbsp ground flax + 3 tbsp water
  • 1 tsp vanilla extract
  • 1/3 cup Sucanat OR 1/4 tsp powdered white stevia
  • 2 heaping tbsp cocoa powder
  • 1 tsp instant coffee (optional, but gives a nice flavour)
  • 1/2 cup mix-ins like chocolate chips, carob chips, walnuts, dried or frozen berries, etc.
**If you don’t use protein powder I think you could substitute with 1/4 cup of oat or whole wheat flour. They would still be higher protein than regular cookies because of the chickpeas. Let me know if you try this out!
Directions
  1. Preheat oven to 350F and line a baking sheet with parchment paper.
  2. Add all ingredients to your food processor except for mix-ins and blend until smooth.
  3. Scoop batter into a bowl and add mix-ins by hand. Form into balls, and place on baking sheet.
  4. Bake for about 15 minutes or until crackly on top – make sure not to overcook.

Enjoy these cookies as midday snack…Maybe paired with an Americano topped off with homemade almond milk (courtesy of MylkUncookies)? Nomm…..

I’ll be back to salads, scrambles, wraps, casseroles and stews soon but in the meantime I’ll stay a happy girl so long as I keep munching on snacks this good and coffee this delicious

Wish me luck as the hunt continues…and give these healthy little treats a try!

Rustic Chocolate Hazelnut Tartelettes

I had big plans for my Valentines Day recipe. I was going to make something rich, indulgent and totally unique. Then life came along and I found myself in the suburbs yesterday helping my grandparents grocery shop…only to return home to my own empty cupboards. And so went my best laid plans….

Still, I was committed to making something delicious for myself and the special people in my life to wake up to tomorrow. So I improvised. I used what I had on hand, in the quantities I had on hand. A few squares of dark chocolate, a bit of flour, a little coconut oil and some of this sweet, decadant hazelnut butter  made locally on Manitoulin Island. And low and behold, I ended up creating something that was a little bit…great.

The crust in this recipe is quite basic. But it’s dairy free, simple & has the taste and flaky texture of toasty pie crust edges if that makes sense to you. The hazelnut & chocolate layers are smooth and satisfying and taste like the love child of a ferrero rocher and a boston cream doughnut.

So even though the result wasn’t anything like I’d expected or planned, I made it work and happened upon something quite lovely and special. And since we’re on the sappy Valentine’s theme, wouldn’t you say this same principle applies to your very best relationships? I’ve loved some truly lovely, truly special people in my life and none of them were anything like I could have predicted but I’m all the better for knowing them.

Rustic Chocolate Hazelnut Tartelettes
(Vegan)

For the crust

  • 3 tbsp coconut oil
  • 3/4 cup spelt flour (or white flour)
  • 1/4 cup whole wheat flour
  • 3 tbsp ice cold water
  • 1.5 tbsp sucanat
  • pinch of salt
Directions
  1. Mix flour with COLD coconut oil, using your fingers or a fork to mash until crumbly.
  2. Add in sugar, salt and ice water 1 tbsp at a time. Adjust water/flour combination if necessary until dough is dense but rolls easily.
  3. Separate dough into 4 parts. Use your hands to roll each section into a ball then use a rolling pin or saran wrap covered wine bottle to flatten out dough. I did this on a piece of parchment paper to prevent sticking.
  4. Transfer rolled out dough into well greased muffin cups, removing excess dough around the edges. If you want, go around the edges of each pastry cup with a fork to give the edges that “ribbed” look. Repeat with the other 3 tart shells.

For the filling

  • 1.5 tbsp hazelnut butter (peanut butter would be delicious substitution, I’m sure)
  • 1 tbsp honey, agave or maple syrup
  • 1 cup almond milk
  • 2.5 tbsp cornstarch
  • 1/4 cup water
  • 4 squares dark chocolate (1/4 dark chocolate bar)
  • 1/2 cup almond milk
  • 1 tbsp sucanat
  • 1 tbsp cornstarch
  • 2tbsp water

Directions

  1. In a small saucepan bring 1 cup of almond milk to a boil and then reduce to a simmer.
  2. Stir in nut butter and honey and stir until melted.
  3. Combine cornstarch and water and add to milk mixture, stirring vigorously for about a minute until thick. Taste and adjust sweetener to taste (I used a sweetened nut butter so you may require a bit more).
  4. Pour into pastry cups, filling about 2/3 of the way.
  5. Back in the sauce pan, add another 1/2 cup almond milk and melt in dark chocolate and sucanat. Mix cornstarch and water then add to pot, stirring vigorously for about a minute or until thick.
  6. Top hazelnut filling with chocolate sauce, leaving at least 1 inch of room at the top of each pastry cup.
  7. Bake at 350 degrees for about 15-20 minutes or until pastry has browned and filling is set.

Yields 4 large tarts or 8 mini tarts. 

I’d love to hear some of your favourite unexpected success stories in love, life or baking!

Sweet Satisfaction: Managing Your Sugar Cravings

Hope everybody has had a super-sweet humpday because today we’re talking Sugar.

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No, not you sassy best friend from the trashily amazing lesbian British teen drama Sugar Rush

More specifically…I wanted to chat about a few ways that you can deal with those pesky, insatiable, binge-inducing sugar cravings.

The reason I’m bringing this up is not because I want to be a total buzzkill right before cinnamon heart season (which I fully intend on participating in…with reckless abandon) but because of an interesting article published last week by group of researchers working at the University of California, San Francisco. Basically they argue that the addictive properties and heath risks associated with refined white sugar are so damaging that we should tax sugary beverages in the same way we tax alcoholic ones. I won’t go into the details of the article but The Guardian provides an excellent summary of here.

As someone who strives to find balance in my everyday diet and lifestyle I found this article to be a little problematic. I hold fast to the belief that deprivation only begets deprivation and can often become its own addiction. For this reason I have no desire to eliminate the sweet pleasures from my life, even when they take the form of say…the aforementioned mountain of cinnamon hearts. On the other hand, I hate the idea that I am in anyway reliant on sugar, that I may be craving its addictive properties instead of my body truly desiring it.

So as a bit of compromise these aren’t ways to eliminate sugar completely but rather to manage sugar cravings on a day to day basis by enjoying it in smaller, more satisfying doses.

Top 3 Ways to Get the Best of Your Sugar Cravings!

1) Learn to love licorice & fennel.

Okay so I know licorice isn’t for everyone, but anise and fennel have a natural sweetness that I can’t get enough of. When purchasing tea, always opt for something blended with licorice or fennel because this will ensure the tea has a sweet aftertaste. Vanilla or fruit flavoured ones tend to be dissapointingly sour or bland on their own.

I have also been all about raw fennel lately and have been making this “recipe” as a snack almost every single day.

Cinnamon Sugar Fennel Sticks

  • 1 tbsp cinnamon
  • 1 tsp powdered sugar, stevia or sucanat (omit entirely for a completely sugar-free version)
  • 1 tsp coconut, almond or walnut oil (I often use the top runny layer of my nut butter for this…SO GOOD)
  • 1/3 bulb of raw fennel, sliced into sticks
  1. In a large mixing bowl, lightly toss fennel sticks in oil & use your fingers to make sure they are well coated
  2. Combine cinnamon & sugar if using.
  3. Sprinkle about half the cinnamon sugar over the fennel, toss & cover with the rest. Sometimes I pop these in the freezer for a few minutes before i eat them to add a little crunch

2) Combine the savoury and the sweet.

One of the best ways to avoid feeling deprived of sweets is to enjoy a little bit of sweetness with your savoury dishes. I find this almost always satisfies my sweet tooth and I rarely crave dessert afterwards.

Sweet & Savoury Curried Egg or Tofu Scramble

  1. Sautee up some onions, garlic and veggies in a little oil, then add your tofu or eggs just as you would with a normal scramble.
  2. To add the sweetness mix in curry powder, cooked squash or sweet potato and top with about a tbsp of chopped raisins and some toasted nuts. I also like to add a little cinnamon but that’s maybe not for everybody 😉

3) Enjoy naturally sweet, high-fibre fruits alongside healthy fats.

This is definitely my go-to recipe for caving into a sweet tooth the right way. I like to enjoy a midday sweet treat that includes a high-fibre fruit like bananas or dried figs alongside a healthy fat like dark chocolate (made with pure cocoa butter), coconut or nut butter. The fibre and fat will help to keep your hunger at bay and slow down the absorption of sugar into your system. Which means you can enjoy all that sweetness without the crashes or cravings.

Banana Almond Bites
Carob, Coconut or Cocoa-Covered

Directions

1) Slice 1/2 banana into 3 large chunks. Then slice these chunks in half again.
2) Take 1 large scoop of almond butter and spread it evenly over three of the banana pieces.
3) Sandwich the nutbutter between another piece of banana.
4) Roll in carob powder, coco or shredded coconut.

Serve as is or on top of crunchy crackers.

Do you ever struggle with sugar cravings?
What tips do you have for striking a balance ?