You don’t have to deny your cravings for sweets to live a healthy lifestyle. Just commit to changing the way you “do” sweet. While there isn’t anything wrong with satisfying a sweet tooth, doing it without listening to your body’s hunger cues (AKA eating just because) can result in you feeling bloated, overstuffed and lethargic.
Natalie Sexton, fashion & lifestyle expert shared some recipes with us using ingredients that are pantry and fridge friendly.
1. Yogurt Fruit Dip
Having yogurt stocked in the fridge is a great quick snack or breakfast option, BUT you can also turn it into an easy “sweet” healthy dip with the simple addition of honey & cinnamon, add a side of your favorite fruits, grapes stay fresh in the fridge for up to 14 days and apples will stay fresh for up to 2 months! Use a Greek Yogurt for added protein or opt for a Coconut Based Yogurt for a dairy free version. Chocolate lovers can add a tablespoon of natural cocoa powder.
- 1 cup vanilla Greek yogurt (or non dairy option)
- 2 tablespoons honey
- 1 teaspoon cinnamon
Full of protein, iron & fiber, the perfect snack to keep you full & sustained between meals. I am going to show almonds roasted for the sweet tooth, these are less than 3 ingredients (maple syrup, cinnamon & almonds) and 15 minutes prep! *I always have almonds on hand in bulk, they are great on their own and these are a great flavor addition to salads as well for a healthier crunch than croutons!
- 1 cup of almonds
- 1 Tbs maple syrup
- 1 Tsp cinnamon
- Roast at 350 F for 12-15 minutes
3. 3 Ingredient Banana Oatmeal Cookies
I make small batches of these and keep them in the fridge (use those bananas in your freezer!) These are foolproof, even for the non-baker! Ready under 20 minutes, these healthy, chewy and soft banana & oatmeal cookies are made with only 3 simple ingredients. They are a very simple and light version of the traditional oatmeal cookie with added dark chocolate chips. Flour-less, egg-less, low-calorie and low-fat these delicious cookies are made without butter, brown sugar or baking soda. Vegan, gluten-free and dairy-free!
- 2 cups quick oats (gluten free as an option)
- 2 ripe bananas, mashed
- 1/2 cup natural peanut butter (any nut butter will work)
- Pre-heat oven to 350 F.
- Mash the bananas in a bowl with a fork until they form a thick, smooth paste.
Add the rest of the ingredients and mix until everything is combined into a dough.
- Drop 16 spoonfuls onto a cookie sheet, shaping each spoonful into a cookie shape. The cookies will not change shape during baking, so make sure you create the cookie shape you want beforehand.
- Bake for 15 minutes. They should be firm and slightly browned when done.
- Let cool completely before storing. Store in a sealed container at room temperature for up to 3 days, in the fridge for up to 1 week or freeze for up to 3 months.
4. White Chocolate Crispy Rice Treats
Swap out butter for coconut oil in your baking & desserts! First off, this is such a quick, easy and family friendly sweet treat! I’m swapping out butter for “butter flavor” and coconut oil to lighten up the treats. Coconut oil is plant-based, dairy free and zero cholesterol! It’s an amazing option for vegan diets as well!
- 1/4 cup Coconut Oil I used “Butter Flavour”
- 1 package of mini marshmallows
- 1/4 tsp salt
- 6 cups crisped rice cereal
- 1/2 cup white chocolate chips, roughly chopped (dark chocolate chips will work too)
- Cover a 13×9 baking dish with parchment paper and keep handy, ready to fill.
- In a large, deep skillet, melt the coconut oil and the marshmallows together over low heat, stirring almost constantly. Do not let burn.
- Once the mixture is smooth, add the salt, and then stir in the rice cereal, coating all the cereal pieces.
- Turn off the heat, and sprinkle in the white chocolate, stirring gently but quickly.
- Move the pan over to the parchment-lined dish and scrape in the mixture, pressing it down gently. If the mixture is too sticky, moisten your fingers with water, or use a rubber spatula.
- Allow the mixture to cool for 20 minutes before cutting into squares and serving.