Hi there! Recovering sugar addict here! I’ve done my share of emotional eating lately–on tough days, all I want is SUGAR! I crave gooey brownies, doughnuts (although, unfortunately, I haven’t had a doughnut since I was pregnant and it was free doughnut day at Dunkin’ Donuts-ha!), carrot cake, and apple crisp daily.
Although I wish I was eating all of my above cravings, my go-to’s have consisted of sugary kid’s cereal, almond milk ice-cream, & chocolate milk (just not all at the same time–thank goodness!).
Over the past 2 or so weeks, though, I’ve steadily been working to decrease my consumption and purchasing of all the sugar-y junk food. I know myself well enough to know that I won’t totally give up sugar for the long haul so instead of trying to totally go without it then binging on every sweet thing that I can get my hands on, I’m all about healthy, sustainable alternatives. The items below have been on HEAVY rotation at our house:
Grasshopper Bars: These bars have a handful of easy, clean ingredients! They’re a cool, creamy peppermint/chocolate combo of goodness.MINT LAYER INGREDIENTS
1 Hass avocado
1/4 c. honey
6 T. coconut oil, melted
1 1/2 c. shredded unsweetened coconut
3/8 t. mint extract, or a drop or two of food-grade peppermint essential oil
dash of salt
CHOCOLATE LAYER INGREDIENTS
1/4 c. coconut oil
2 T. honey
1/4 c. cocoa powder
1/4 t. vanilla extract
dash of salt
MINT LAYER INSTRUCTIONS
Line a 9×9 inch baking dish with foil. Place all ingredients in high powered blender (such as a Blendtec or Vitamix) or a food processor. Blend until smooth. (You can puree it if you want, but I like mine to have little flecks of coconut still.) Smooth mixture into prepared dish and stick in the freezer.
CHOCOLATE LAYER INSTRUCTIONS
In small saucepan, melt coconut oil and honey over low heat. Remove from heat and stir in remaining ingredients. Pour over chilled bottom layer and return to the freezer for about 15 minutes, or until the chocolate layer is hardened. Remove from foil and cut into bars. Store covered in the freezer.
Fruit Salad: I love a good seasonal fruit salad. Lately, I’ve been combining strawberries, blueberries and oranges in shredded, unsweetened coconut. Glass of Wine: So this one comes with a couple caveats: it’s only an alternative if you drink a serving size amount (5 ounces) and if you only have one glass of your serving size amount. A 5 oz glass of wine averages 100 calories, but with a lot less carbohydrates and sugar than a traditional dessert. Win-win-win!Mug Cake– Sometimes I just need something cake-y and chocolate-y. I definitely don’t want to have a whole cake sitting around the kitchen begging to be eaten, though. This is my perfect alternative. A serving size amount of whatever cake I want. My personal favorites are The Pioneer Woman’s Chocolate Cake in a Mug and Paleo Almond Butter Mug Cake.Frozen Fruit with Canned Coconut Milk: This is the dessert alternative I eat the most. I LOVE frozen cherries with canned coconut milk poured on top. Sometimes I’ll sprinkle some cacao powder and coconut on top too. This option fights my ice-cream craving! It’s so healthy and so satisfying!
Do you have any other good alternatives (my favorite honorable mention is Banana “Ice-cream”- where you blend a frozen banana with coconut milk…but I’ve found that that option is still very high in sugar and therefore it’s a slippery slope for me!)