Hey there! Long time no talk. I celebrated my birthday week this past week. That’s right, an entire week. I am well-known for my love of my birthday. Never mind that I am now in my upper 20s and it is uncool to celebrate for such lengths of time. I have come to understand that as one ages it is assumed you will not celebrate your “insignificant” birthdays any longer but rather you should only celebrate the milestones. I strongly disapprove of this!! Go out and celebrate your birthdays EVERY year people! It is the one day (or week…or month…=) ) a year that it is all about you and your awesomeness!
In honor of my birthday week I have compiled a list of my top 10 favorite dessert recipes that also happen to not be so bad for you. These recipes were picked for their lack of butter, oil, or refined flours and sugars, all of which will expand your waistline and leave you feeling sluggish.
These are completely guilt free as long as you remember to stick to the suggested serving sizes! I love the idea of separating out the desserts (works well with snacks too) into individual servings sizes right after making them to keep the temptation to stuff that entire batch of brownies in your mouth at bay.
And if you do accidentally happen to stuff that entire batch of brownies into your face…no judgement here! Just make sure to go run an extra few miles or try that new class at the gym this week!
My favorite is the Dark Chocolate Brownies pictured above. So rich and really realllllly fudgey!!
I really love Chocolate Covered Katie’s Blog…some of her recipes are posted below so definitely give that a look if you are into healthy desserts!
Fit Fare’s TOP 10 Healthy Desserts:
- Fudgey Dark Chocolate Brownies
- Chocolate Chip Cookies
- Apple and Pear Crisp
- Chocolate Chip Banana Bread
- Red Velvet Ice Cream
- Raw Plain Cheesecake (with Strawberry Topping)
- Girl Scout Cookie Chocolate-Mint Bars
- Blueberry White-Chocolate Chunk Ginger Cookies
- Copycat Peanut Butter Eggs
- Lemon-Yogurt Loaf Cake
A little something for everybody’s tastes! Which one is your personal favorite or are you dying to try?! Comment below and I will post that particular recipe on my next blog post!
Today I bring you a mouthwatering dessert recipe for the warmer days we have upon us! This one is seriously delicious, served hot or cold! I had a big bag of pears with nothing in mind to use them for when, whilst scrolling through google, I found a great recipe for a healthier pear-apple crisp on Popsugar’s website. Very glad I did because it is possibly one of the best desserts I have made, ever!
It is extremely simple to throw together and bake in a jiffy so this would be great for a party or cookout in the summer months with a scoop of ice cream or fro-yo! It doesn’t leave you feeling super full after eating like most other cakes and pies either because it mostly consists of fruit with only a small layer of topping. Yum!
I made this and brought it into work so I didn’t devour the entire crisp in one day and completely ruin my diet. My co-workers didn’t seem to mind though! One even commented that this was a “triumph” in my recipe testing!! Definitely be sure not to skip over this one and give it a try!
Servings: 8 slices
- 4 ripe pears, sliced
- 2 medium apples, sliced
- 1/2 cup water
- 1 1/2 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1 Tbsp. turbinado raw sugar (or other sugar substitute)
- 3 Tbsp. unsalted butter
- 1 cup quick oats
- 3/4 cup turbinado raw sugar (or other sugar substitute)
- 1/3 cup white whole wheat flour
- 1 tsp. cinnamon
- 1/4 tsp. salt
- Pre-heat oven to 375°F.
- Place fruit into 9×13 baking dish and pour 1/2 cup water, 1 Tbsp. sugar, cinnamon and nutmeg onto the fruit.
- In food processor or separate bowl, combine dry ingredients for topping, pouring the 3 Tbsp. butter in slowly until combined and mixture begins to turn crumbly.
- Spread the crumb mixture evenly over top of the fruit.
- Bake for 50-60 minutes, or until the top is lightly brown and fruit is bubbly.
- Serve warm or cold with vanilla frozen yogurt or ice cream, or enjoy all by itself!
NUTRITION FACTS (1 serving): 248 calories, 5.4g fat, 49g carbs, 3.2g protein, 28.6g sugar, and 5.7g fiber.
Happy Saturday!! It is a gorgeous day outside and I woke up with lots of energy for some reason. While I was bounding around the house singing and dancing, my husband was still sleeping peacefully. So, I decided as any good wife would do (yeah, right!), to surprise my husband with some healthy homemade blueberry muffins for him to wake up to. I adapted this recipe from the Baker By Nature website which is an incredible website with tons of awesome recipes that I found on Pinterest!
These are hands down one of the BEST muffins I’ve ever had. I have a low tolerance for sugar – or added sugars for that matter – since changing to a healthier eating lifestyle. Eating foods high in sugars makes me feel sick so I try to avoid them. That said, if you love bakery blueberry muffins that are over-sized and loaded with sugar, these muffins might not be for you. The muffins are not super sugar-y and that is the exact reason they are so delectable!
You can pop one after the other with bursts of fresh blueberries surprising you at every bite. They do have a lightly sweet flavor but not overly so. Add a touch of honey on top and you will be in heaven! It took extreme restraint to not eat 10 in one sitting. Since these are healthier you won’t feel bad eating 3 muffins (yes, THREE!) for breakfast. Or at least that’s what I am currently telling myself and I’m sticking to it!
These took almost no time at all to whip together and it makes a ton of muffins so we will have breakfast, or snacks, for a few days! Try it out and let me know how you like them!
Serves: 25 muffins
- 1 cup white whole wheat flour
- 2 cups whole wheat flour
- 2 eggs
- 1 Tbsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1/2 tsp. cinnamon
- 1/2 cup + 3 Tbsp. light brown sugar
- 1/2 cup skim (or any type) milk
- 1/4 cup honey
- 1 cup 0% fat greek yogurt
- 1 tsp. vanilla extract
- 1 cup fresh blueberries
- 1/2 cup olive oil (or coconut oil at room temp.)
- Pre-heat oven to 400 degrees (F).
- Line a 12-cup muffin tin with paper liners; set aside.
- In large bowl, whisk together all dry ingredients: flours, sugar, baking soda, baking powder, salt and cinnamon.
- In separate medium bowl, whisk together egg, milk, vanilla extract, yogurt, honey, and olive oil.
- Slowly add in wet ingredients in medium bowl to the dry ingredients in the large bowl. Stirring only until flour disappears. Fold in the blueberries gently.
- Pour batter into muffin liners, filling 3/4 way full. Place pan in the oven and bake for 18 minutes, reducing temperature to 375 degrees (F) after about 9 minutes of baking.
- Allow muffins to cool in pan for 5 minutes after cooking before transferring to a cooling rack to finish cooling completely.
NUTRITION FACTS per 1 muffin: 112 calories, 3g fat, 19.3g carbs, 3.4g protein, 1.8g fiber
Yet another recipe today, I’m on a roll, I know!! I had a sick day today and made good use of being holed up inside. Don’t worry I washed my hands thoroughly before and during baking!
These turned out amazing!! Beware – you will want to eat more than one! Luckily these aren’t too terribly bad for you. Unlike my other dessert recipes thus far this one is more closely to the “original” recipe for chocolate chip cookies you are probably used to. Yes, it does have butter. Yes, it does have sugar. I did try to make a few healthy substitutions without changing the flavor.
Using white whole wheat flour (yes, it’s a thing) adds all the benefits of whole wheat flour without the nutty flavor being overpowering. It tastes more like white flour. Best of both worlds! I got this recipe (for the most part) off of the Baker Joesef’s flour (Trader Joe’s brand) bag and downsized it because I didn’t want a ton of delicious cookies lying around!
Each cookie has 92 calories, 4g fat, 13.6g carbs, and 1.5g protein!! Enjoy!
Chocolate Chip Cookies
Yields: 18-20 cookies
- 1 cup 100% White Whole Wheat Flour (Baker Josef’s was used)
- 1/2 tsp. salt (optional)
- 1/2 tsp. baking soda
- 1/2 cup light brown sugar, lightly packed
- 1/4 cup granulated sugar (turbinado sugar was used)
- 1/2 cup softened unsalted butter
- 1 egg
- 1 tsp. vanilla extract
- 1/4 cup dark chocolate chips
- Pre-heat oven to 375 degrees F.
- Combine flour, salt and baking soda in medium bowl and set aside.
- Beat egg, butter, vanilla and sugar in separate bowl until creamy.
- Slowly add in dry ingredients into the wet ingredient mixture and beat until mixture comes together and is well combined.
- Stir in chocolate chips and drop by the Tbsp. onto large, greased (or foil lined) cookie sheet.
- Bake 8-10 minutes or until light golden brown.
Another quick recipe for you all today!! I have been on a baking binge this week. Besides shattering a brand new glass baking dish in a brownie attempt to celebrate a coworkers graduation (word to the wise: never put a glass dish onto a hot burner on the stove by accident, haha!)…it has been very successful!
These muffins were delish and taste like a nice warm slice of banana bread (one of my favorites if you can’t tell!). What’s great about these is that they contain no oil, flour or butter in the entire recipe! My husband loves them. He actually requested that I make these for him to bring to work for a quick, healthy snack. These muffins are about 60 calories each, 1g fat, 7g protein, 1g sugar, and 2g fiber!! AMAZING for a muffin with this much flavor! I chose to bake larger muffins vs. mini muffins but you obviously can vary the size as much as you want, modifying cooking times accordingly.
I got the majority of this recipe off of Dashing Dish’s blog while browsing Pinterest. I did change a couple items to suit what I had on hand (chocolate protein powder vs. vanilla being a major one) but feel free to follow the link above to check out the original! Be sure to check out her blog as she has tons of great recipes and workouts on there!
TIP: You will need to bake these in foil muffin tin liners (DO NOT USE PAPER as they will stick very badly due to the oats) or grease your muffin tin well prior to adding the batter.
Chocolate-Banana Protein Muffins
Yield: 12 muffins
- 1 very ripe banana
- 1/2 tsp. vanilla extract
- 3/4 cup old-fashioned oats
- 1/4 tsp. cinnamon
- 3/4 cup egg whites (about 3 large egg’s whites separated)
- 1/2 cup light brown sugar (may substitute with 1/4 cup stevia baking blend or 1/2 cup choice of whatever measures/tastes similar to sugar)
- 1/2 cup plain low-fat greek yogurt
- 2 scoops chocolate protein powder
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/4 cup dark chocolate chips (optional)
- Pre-heat oven to 350°F.
- Grease muffin in with coconut oil or non-stick cooking spray or use foil muffin tin liners.
- Combine all ingredients in a food processor or powerful blender and blend/pulse until smooth.
- Pour into muffin tin, dividing evenly. Add chocolate chips (as many as you would like. I used 3 per muffin) to top of batter.
- Place into oven and bake approximately 12-18 minutes, or until toothpick inserted into center comes out clean.