Healthy desserts that keep you satisfied during quarantine
After the first few weeks of quarantine, I was feeling rather groggy. My daily routine, if you can even call it that, of sitting around all day and finding comfort in food had finally caught up to me. On April 1st, I set a goal for myself: workout every day for an hour. After a week of running and light lifting, I was finally beginning to feel like my old, productive self again. I felt like I could take my journey to regain confidence to the next level, so I started cleaning up my diet. While I have generally been a healthy eater my whole life, I have a major sweet tooth. In March, I was eating around 50g of added sugar a day! In order to majorly cut down my sugar intake while still satisfying my sweet tooth, I have created 2 healthy alternatives. These recipes are easy to follow because they are quick and there is no complicated order of instructions because you just throw everything in a blender!
Recipe 1: Chocolate Coffee Shake…. This is my favorite because it is super simple, rich, and there is no added sugar!
Prep time: 5 minutes
Ingredients (1 Serving):
2 tablespoons of coffee
1 scoop chocolate protein powder
A few shakes of cinnamon
1 teaspoon vanilla
Anywhere from ½ to 1 frozen banana
2 tablespoons chia seeds
½ cup almond milk
Combine the above ingredients into a blender. Once blended, add ice and blend again until you get the consistency you desire. For reference, I usually add about a cup of ice.
I topped my smoothie with strawberries and coconuts for extra sweetness.
If you like something more savory, salted pecans also make a great topping.
Recipe 2: Chickpea Cookies… This recipe is great for sharing because it makes multiple servings.
Prep time: 10 minutes
Cook time: 10 to 15 minutes, Preheat oven to 350
Ingredients (about 8 Serving):
1 can of chickpeas, rinsed and drained
2 tsp vanilla
½ tsp baking soda
½ tsp baking powder
1 tsp salt
½ cup nut butter (Warning: if you use sun butter, it will react with the baking powder and turn your cookies green! They are still safe to eat.)
Anywhere from 3 tablespoons to 2 cups (8 tablespoons) of maple syrup (Maple syrup is high in sugar, so I add less and less every time I make these, but some people need these cookies more sweet)
Around ½ cup Almond Milk
Once again, there is no step by step for this recipe. Just throw all the above ingredients other than the chocolate chips into a blender. You may have to add more almond milk to help blend properly. It is important that you add almond milk in small increments to avoid a runny dough; this healthy cookie dough should replicate normal cookie dough consistency. When you’re done blending, stir in chocolate chips and bake for 10 to 15 minutes.
These are what the cookies look like fresh out of the oven! If you wanted to sweeten this treat up, you could add some whip cream or ice cream. My go to is usually SoDelicious Chocolate Almond Milk Ice Cream because I try to stay away from diary.