Eat this, Not that! (Dessert Edition)
Desserts are a big part of my life and something I enjoy on a consistent basis. I have completed two Whole30s and have done fasts from sweets altogether for 30+ days, and yet, my sweet tooth remains! I've decided to embrace it as part of my God-given wiring and use whole, real foods to create tasty treats that I can enjoy in moderation.
Many desserts are made from ingredients that do not promote health within our bodies. Instead, they cause inflammation, disrupted digestion, brain fog, and elevated blood sugar levels. When we choose real foods that fuel our bodies, we do not experience these things, but instead enjoy guilt-free satisfaction. Throughout the years, I have discovered several healthy swaps we can make when preparing desserts. I hope you enjoy creating something tasty in your kitchen using the substitutes below!
Butter often is the fat of choice in many desserts. It serves as a binding agent that assists with making desserts rich and moist. In place of butter, consider choosing a different healthy fat such as:
Avocado or Avocado Oil
Put simply, refined sugar is downright toxic for our bodies. Over-consumption of refined sugar can damage your liver, cause weight gain, disrupt hormone production, cause metabolic dysfunction, and increase your risk of disease. Several delicious substitutes are available to us for both dry sweeteners and syrups. These include:
White Flour Substitutes:
More and more people are adopting a gluten-free lifestyle. I've used these substitutions in many recipes and they turn out beautifully. Almond flour is a great option for Keto-ers or those on a low carb dietary plan and black beans are a great substitute for those trying to increase their protein intake. Black beans are especially great in moist, chocolate cakes! Consider swapping white flour for:
Whole Wheat Flour
Vegans or others abstaining from dairy often struggle with finding ice cream-type desserts they can enjoy. My absolute favorite swap for ice cream is frozen banana. I whip this in my blender, add a splash of unsweetened almond milk, and sometimes a few dark chocolate chips. This is one of my favorite indulgences. Cream/milk substitutes include:
Evaporated Skim Milk
Almond or Coconut Milk