Healthy Recipes For Your Next Cravings

By Vicky Lin

We are often told to eat healthy substitutes for the foods we crave. Eat a banana instead of a piece of chocolate. Eat a carrot instead of a scoop of ice cream.

Sure, bananas and carrots are just as yummy but they don't fully satisfy our cravings and give us the heavenly goodness a piece of chocolate chip cookie does.

So don't restrict yourself! Choose to make your favorite cravings and desserts the HEALTHY WAY at home.

Keep reading to see how you can turn easy-to-find pantry ingredients into your favorite dessert. You'll never guess how simple and easy it is.

CHOCOLATE CHIP COOKIES

An absolute classic. Inspired by and adapted from Emily Ryu @ryupure

cookiescookies
cookies


INGREDIENTS:

  • 1 1/2 cups almond flour (oat or whole wheat flour works too!)
  • 1 regular egg (or 1 flax egg if vegan!)
  • 1/2 cup coconut oil, melted
  • 1/2 cup coconut sugar
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup diced chocolate, I used Godiva (regular chocolate chips works too!)

DIRECTIONS:

  1. Preheat oven to 350F. Line baking pan with aluminum or parchment paper
  2. In a large bowl, mix all wet ingredients (egg, coconut oil, vanilla extract) then slowly add in the dry ingredients (flour, sugar, baking powder, salt, chocolate)
  3. Mix until well combined
  4. Scoop cookie dough and roll it into a ball, place on baking pan with 2-inch distance between each ball
  5. Bake for 14-18 minutes, depending on how crispy you want them
  6. Cool for 10-15 minutes and enjoy!

MANGO SORBET

Cool off a hot summer day with some mango sorbet! Inspired by Jenn Im @imjennim

INGREDIENTS:

  • 1 cup of frozen mangoes
  • 3/4 cup of non-fat greek yogurt
  • Drizzle of honey

DIRECTIONS:

  1. Blend all ingredients in a food processor or blender
  2. Serve and enjoy!

BANANA BREAD & MUFFINS

A quarantine favorite (btw, I've made this 4 times in the past 2 months). Inspired by and adapted from Emily Ryu @ryupure
banana bread banana muffins


INGREDIENTS:

  • 2-3 spotty bananas (use 3 if you want a denser texture!)
  • 2 eggs
  • 1/2 cup of gluten-free rolled oats blended into flour
  • 1 1/3 cup almond flour (oat or whole wheat flour works too!)
  • 1/3 cup maple syrup (or honey)
  • 1/4 cup coconut oil
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp pure vanilla extract
  • 1/3 cup of diced chocolate, I used Ghirardelli (regular chocolate chips works too!)

DIRECTIONS:

  1. Preheat oven to 350F. Lightly grease bread pan or muffin tin
  2. In a large bowl, whisk all wet ingredients until smooth (bananas, eggs, maple syrup, coconut oil, vanilla extract)
  3. Add in the dry ingredients and mix well to combine (oats, flour, baking soda, baking powder, cinnamon)
  4. Pour into bread pan or muffin tin (batter should fill to half or 3/4)
  5. Sprinkle diced chocolate on top of batter, or fold it in (I chose to sprinkle it on top)
  6. Bake for 35-40 minutes in bread pan OR 20-35 minutes in muffin tin
  7. Cool for 15 minutes and enjoy!

BROWNIES

Another classic cravings. Inspired by and adapted from Goodful @goodful

brownies

INGREDIENTS:

  • 2 ripe avocados
  • 3/4 cup maple syrup
  • 6 tbs coconut sugar
  • 1 teaspoon vanilla extract
  • 1 cup almond flour (oat flour works too!)
  • 6 tbs cocoa powder
  • 1/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup diced chocolate, I used Ghirardelli (regular chocolate chips works too!)

DIRECTIONS:

  1. Preheat oven to 350F. Line baking pan with aluminum or parchment paper
  2. In a large bowl, whisk all wet ingredients until smooth (avocado, maple syrup, vanilla extract)
  3. Add in the dry ingredients and mix well to combine (sugar, flour, cocoa powder, baking soda, baking powder, salt)
  4. Fold in the diced chocolate or chocolate chips and transfer the batter into baking pan
  5. Bake for 20-25 minutes
  6. Cool for 15 minutes and enjoy!

LEMON MUFFINS

A delicious afternoon treat. Inspired by and adapted from House of Yumm

lemon muffinslemon muffins

INGREDIENTS:

  • 1 cup almond flour (oat, whole wheat flour works too!)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1 egg
  • 1/3 cup non-fat greek yogurt
  • 1 tsp vanilla extract
  • 2 tbsp lemon juice, freshly squeezed
  • Zest from 1 lemon

Icing (optional):

  • 1/3 cup powdered sugar
  • 1/2 tsp almond milk/oat milk/non-dairy milk substitutes
  • 1/2 tsp lemon juice, freshly squeezed
  • 1/2 tsp vanilla extract

DIRECTIONS:

  1. Preheat oven to 350F. Lightly grease muffin tin
  2. In a large bowl, whisk all wet ingredients until smooth (coconut oil, maple syrup, egg, yogurt, vanilla extract, lemon juice)
  3. Add in the dry ingredients and mix well to combine (flour, baking soda, baking powder, salt, lemon zest)
  4. Pour into muffin tin (batter should fill half or 3/4 of tin)
  5. Bake for 14-16 minutes. Mix all icing ingredients to make icing
  6. Cool for 10 minutes then drizzle icing over muffin
  7. Enjoy!

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