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Enjoy sweet treats guilt-free with these recipes

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. 

Ingredients:

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  • 1 cup vanilla Greek yogurt (or non dairy option)
  • 2 tablespoons honey
  • 1 teaspoon cinnamon

2. Almonds

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!

Recipe:

  • 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!

Recipe:

  • 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! 

Recipe:

  • 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.

Instagram: @natalie_sexton_

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