Hola Amigos! This month, I want you to embrace and love yourself. It sounds simple, but that's not always the case. Even if you do decide to treat yourself (with healthy desserts, at that), don’t beat yourself up, and don’t forget that it takes courage to be true to who you are in a world that is in such a hurry to judge you at every turn. Being the best version of yourself is not a one-time event. It is a constant decision that you make every day, so take care of your body, eat healthy and respect yourself.
4 Easy and Healthy Desserts
Dark chocolate chip cookies
2 teaspoons vanilla extract
¼ cup stevia
½ cup coconut oil
1 ½ cups flour (I used oat flour)
½ cup dark chocolate
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or non-stick spray and set aside. In a bowl, whisk and combine all the ingredients.Lastly, add in the chocolate chips. Drop cookie dough by heaping tablespoonfuls, 2 inches apart, onto prepared baking sheet. Bake for 7-9 minutes. Enjoy!
3/4 cup nonfat greek yogurt
¼ cup almond milk
½ cup cocoa powder
½ cup flour (I used oat flour)
½ cup stevia
½ cup egg whites
Preheat your oven to 350 degrees. Combine all the ingredients in a bowl. Mix with a hand mixer or a fork for 2-3 minutes. Pour the batter into a loaf pan sprayed with non-stick spray or line with parchment paper. Bake for 12 minutes, times may vary slightly—make sure to use the tooth pick test.
2 cups (~275 g) carrots
1 1/2 cups (360 ml) filtered water
1 large ripe banana, previously peeled, sliced and frozen (add more for a sweeter smoothie)
1 cup (140 g) frozen or fresh pineapple
1/2 Tbsp fresh ginger (1 small knob, peeled)
1/4 tsp ground turmeric (or sub cinnamon)
1/2 cup (120 ml) carrot juice
1 Tbsp lemon juice (~1/2 small lemon)
1 cup (240 ml) unsweetened almond milk
Make carrot juice by adding carrots and filtered water to a high speed blender and blending on high until completely pureed and smooth. Add more water if it remains chunky / scrape down sides as needed. Drape a large, thin dish towel over a mixing bowl and pour over the juice. Then lift up on the corners of the towel and begin twisting and squeezing the juice out until all of the liquid is extracted. Set aside pulp for smoothies, or baked goods. Transfer carrot juice to a mason jar - will keep for several days, though best when fresh.
Add smoothie ingredients to the blender and blend on high until creamy and smooth. Add more carrot juice or almond milk if it is too thick. Scrape down sides as needed. Taste and adjust flavors as needed, adding more banana or pineapple for sweetness, lemon for acidity, ginger for bite, and turmeric for warmth. Divide between two glasses and serve.
2 mangos - peeled, seeded, and sliced
2 cups vanilla yogurt
2 cups coconut milk
Blend mangos, banana, vanilla yogurt, and coconut milk in a blender until smooth. Enjoy!