Saudi Gazette If you think you are the only one struggling to fit in a healthy workout regime while meeting those hunger pangs at 3 am, you are not alone. These cravings mean a lot to those of us who need a bit of sweet that does not resonate with fruits all the time but is essential to a healthy mental state. Not a fan of fruits? Add some dark chocolate. Miss the idea of having pancakes for breakfast? No problem. Have some made with oats and egg whites. Done. While you are on this journey of healthy living, experiment with recipes, follow your instincts and explore the delicious journey. Until then, we introduce you to some sinless desserts that help you keep away the monstrous thoughts of cheating throughout the day or week. Kudos to the home experts for creating some of the most divine recipes! Try these at home and help a friend in need! Healthy Chocolate Mousse Ingredients - 2 really ripe bananas - 1 ripe avocado - 6 medjool dates - 4 tablespoons of water - 2 heaped teaspoons of almond butter - 2 heaped teaspoons of raw cacao powder Optional – a little sweetener (I like maple syrup) – a teaspoon of hemp protein powder – a sprinkling of chia seeds – a sprinkling of flax seeds Directions Simply put all the ingredients into a food processor – pit the dates first though – then blend into a smooth delicious mixture. A blender will work for this but a food processor is a lot easier and quicker! Keep chilled in the fridge until you're ready to enjoy! Gluten-Free Tropical Dessert Parfait Ingredients 2 tbsp chia seeds 2 tbsp flaxseeds 2 tbsp raw cacao (I use this one) approximately 1 c. Greek yogurt (3) The Laughing Cow Smooth Sensations Classic Cream Cheese (1/3 less fat) 1/2 mango small peach 1/2 banana Directions Mix together in 3 separate bowls (1/2 of the mango + 1 cheese wedge, 1/2 of the banana + 1 cheese wedge, 1/2 of the peach + 1 cheese wedge). Set bowls aside Mix together in another bowl (the "new" granola): chia seeds, flaxseeds and raw cacao Slice/dice/cut the other 1/2 of the mango, banana and peach. Set aside Take your cup or bowl and begin the layering. Layering I used was as follows (beginning from the bottom, and working your way towards the top): dollop Greek yogurt new granola cream cheese mango flavor diced mangoes dollop Greek yogurt new granola cream cheese banana flavor sliced bananas dollop Greek yogurt new granola cream cheese peach flavor sliced peaches top it off: dollop Greek yogurt, new granola and a peach slice Berries ‘n Cream Chia Pudding Ingredients 1⁄2 cup liter or full-fat coconut milk 1⁄2 cup unsweetened almond milk 1⁄2 cup fresh berries 1 tablespoon chia seeds 1 tablespoon unsweetened shredded coconut 1 tablespoon dried currants (for sweetness, you can omit) 2 drops liquid stevia Directions To be made the night before you plan on eating it, or at least 4 hours in advance: Combine all ingredients in a large container. Mix with a spoon until incorporated. Seal container and keep in the fridge overnight. When complete, portion out into 1-2 bowls or glasses and serve! Sliced Oranges and Pears With Mint Sugar Ingredients 2 oranges, peeled and sliced 2 pears, cored and cut into thin wedges 2 tablespoons mint leaves 2 tablespoons sugar/Stevia Directions Arrange the fruit on 4 dessert plates. Mince the mint leaves until very fine and mix with the sugar. Sprinkle over the fruit and serve. Sugar-Free Gluten-Free Chocolate Cupcakes Ingredients 1.4 oz (about 1/2 cup) almond meal (I used TJ's brand) 3/4 teaspoon baking powder 1/8 teaspoon salt 1/2 cup unsweetened cocoa powder 1 teaspoon espresso powder 2-4 packets of stevia 5 teaspoons coconut oil, melted 1/2 cup unsweetened applesauce 2 eggs 2 teaspoons vanilla extract (frosting) 3 tablespoons coconut oil, melted (frosting) 1/4 cup natural creamy peanut butter (frosting) 1/4 cup unsweetened cocoa powder (frosting) 2 packet of stevia Directions Preheat the oven to 375°F. Line a muffin pan with 6 paper cups. Combine the almond flour, baking powder, salt, cocoa powder, espresso powder, and stevia together in a bowl. Set aside. In another smaller bowl, combine the coconut oil, applesauce, eggs, and vanilla extract. Pour the wet ingredients over the dry ingredients and stir until combined. Fill the paper cups 3/4 full. Bake for 15-20 minutes, or until a cake tester comes out clean. Allow the cupcakes to cool for 5 minutes in the pan, then transfer them to a cooling rack to cool completely. Mix the frosting ingredients together and spread a little bit on each cupcake. Vanilla cardamom tapioca pudding Ingredients 1/6 cup small tapioca pearls 1.5 cups hemp milk 1 large egg yolk 1/4 cup light brown sugar 1/2 tsp vanilla extract 1/4 tsp cardamom 1/8 tsp sea salt - be sure to use table salt (or a fine grain salt) Directions Begin by soaking tapioca pearls in 3/4 cup of the hemp milk for 30-45 minutes. they will begin to look somewhat translucent. in a separate container whisk together the remaining milk, egg yolk, sugar, vanilla extract, cardamom and sea salt. Combine milk and tapioca pearls with the mixture in a small saucepan over medium heat. Allow the mixture to come to a boil - stirring constantly - you don't want to scorch the mix. Immediately turn down to the lowest setting and continue to stir around 20-25 minutes, until you have a pudding like consistency - taste and test for tapioca pearl doneness. They should be soft and have no ‘crunch' to them when they are done.
