I'm not going to lie to you - dessert is delicious. And after a long day, I feel like I've earned a cookie. But sugar is the devil no matter how you look at it: it's poison to your body, evil to your waistline, and the more you have it, the more you want it. What's a girl to do? Cold turkey is not the answer. Saying "never again" to dessert turns into "just a little bite" in a week. Then "it's a special occasion". Pretty soon, you're off the wagon and on the dessert cart headed back to Sugartown.
I'm here to help and, while I can't make cake as good-for-you as broccoli (yet - I'm working on it...give me time), I can make a few suggestions to decrease eater's remorse.
So here's 5 Tips to Guilt-Less Desserts
#1 Make it Yourself
Let's be honest here - if you pick up a Twinkie, there's a pretty good chance that A) there are more than 5 ingredients on that label and B) you can't pronounce the last 18. Danger, Danger! One of the worst things we can do is eat a UMD (Unknown-Material Dessert) chalked full of sugar, preservatives and chemical toxins. Might as well say, Liver, I hate you and you deserve to be punished.
If you make something yourself, you know exactly what's in it and how much. There's no room for guilt when you're accountable for what you put in a recipe.
#2 Skip the Processed Sugar
I know, it sparkles - it's pure and perfect, right? Like anything else, the word "processed" should be a dead give-away. There's no nutritional value...in fact, there should be a negative nutritional value attached to processed sugar. Worse, it's addictive (one sweet tooth begets more sweet teeth and leads to a mouth full of dentures).
Don't cry - good news is here! There are several other sweeteners that are low on the glycemic index (yay blood sugar levels and waistline), natural and mmm mmm tasty. My two favorites: Honey and REAL (no log cabins please) Maple Syrup. These natural sweeteners can be added in moderation to lots of recipes that call for regular old sugar. Just be careful when you are substituting! You don't need nearly as much of these powerhouses.
#3 Nix the Artificial Sweetener
This one probably goes without saying, but it's worth repeating: just say no to those little colored packets of poison. Not only have they been linked to cancer, diabetes, and now weight-GAIN, they also dull your taste-buds. It's a great business model for the sweetener companies - the more you add, the more you want. Genius, but a little mean.
If you must sweeten your beverages, cane sugar is the only option. Take the calories, leave the carcinogens. I like to drink my iced tea straight and on the rocks. I didn't always. I convinced myself that I liked it better that way and now I actually do. Take that, you little packets of doom!
#4 Use Naturally Sweet Ingredients
If you're following Tip #1 and making something yourself, then the best way to make Tips #2 and 3 painless is to use Tip #4 (I'll wait while you wrap your head around that...). Pick ingredients that have a natural sweetness and bake in season for the best flavors. Use real apples, peaches, and berries in dishes - it might take a little extra time, but it's so very worth it in flavor and quality. Often, the best part of the dessert is what isn't in it (fake and processed sugars just add sweetness, not flavor).
Don't forget - spices are the spice of life! Cinnamon, mint, and even pepper can pump up recipes and give tasty treats an extra pop. Embrace the flavor!
#5 Top it Right
Here comes the big secret...add a little love on top. And by love, I mean whipped cream. I bet you're thinking, how can whipped cream be guilt-less? (*cough* Tip #1 *cough*) That's right - Make it yourself! Here's my fool proof "recipe", or what a real baker would call a list of ingredients. You will need: Organic whipping cream, pure vanilla extract, and honey. Put those in a blender, turn it on for 30 seconds and BAM whipped cream to die for. Use a cup of whipping cream to start and add a little honey and about a half teaspoon of vanilla. From there, it's completely based on your taste as to where you need more honey or vanilla.
Now some of you are probably thinking - hold up, aren't we supposed to avoid dairy? In general, yes - it's really not that good for you. But if a little homemade whipped cream on top of fresh fruit becomes a substitute for an ice cream sundae, I think we're doing alright.
So that's it - 5 tips to guilt-less (not guilt-free, but we're working on it!) desserts. Instead of a closing, I'm going to leave you with something better: a recipe!
No Crust Apple Pie Cup
Prep Time: Minimal Enjoyment Level: High
You Will Need:
2 Medium Red Apples (I recommend fuji or gala)
1 Tbsp Real Butter
1 Tsp Cinnamon
Whipped Cream from Tip #5
1) Peel, de-core and slice the apples, just like you would for apple pie
2) In a saute pan, heat butter, apples and cinnamon. Cook down until apples are to your liking. I recommend slightly crisp, but some people prefer baby soft. If needed, add a little water or extra butter while cooking - remember that the apples will lose water as they cook down.
3) Spoon into bowls and let cool slightly
4) Add whipped cream
5) Enjoy with way less guilt than apple pie!
Erin Turo is a wife, mom, health enthusiast and the office manager at Turo Family Chiropractic. Visit Erin, her husband Dr. Dan and their son Ethan at their North Hills Pittsburgh office or their website.
I'm here to help and, while I can't make cake as good-for-you as broccoli (yet - I'm working on it...give me time), I can make a few suggestions to decrease eater's remorse.
So here's 5 Tips to Guilt-Less Desserts
#1 Make it Yourself
Let's be honest here - if you pick up a Twinkie, there's a pretty good chance that A) there are more than 5 ingredients on that label and B) you can't pronounce the last 18. Danger, Danger! One of the worst things we can do is eat a UMD (Unknown-Material Dessert) chalked full of sugar, preservatives and chemical toxins. Might as well say, Liver, I hate you and you deserve to be punished.
If you make something yourself, you know exactly what's in it and how much. There's no room for guilt when you're accountable for what you put in a recipe.
#2 Skip the Processed Sugar
I know, it sparkles - it's pure and perfect, right? Like anything else, the word "processed" should be a dead give-away. There's no nutritional value...in fact, there should be a negative nutritional value attached to processed sugar. Worse, it's addictive (one sweet tooth begets more sweet teeth and leads to a mouth full of dentures).
Don't cry - good news is here! There are several other sweeteners that are low on the glycemic index (yay blood sugar levels and waistline), natural and mmm mmm tasty. My two favorites: Honey and REAL (no log cabins please) Maple Syrup. These natural sweeteners can be added in moderation to lots of recipes that call for regular old sugar. Just be careful when you are substituting! You don't need nearly as much of these powerhouses.
#3 Nix the Artificial Sweetener
This one probably goes without saying, but it's worth repeating: just say no to those little colored packets of poison. Not only have they been linked to cancer, diabetes, and now weight-GAIN, they also dull your taste-buds. It's a great business model for the sweetener companies - the more you add, the more you want. Genius, but a little mean.
If you must sweeten your beverages, cane sugar is the only option. Take the calories, leave the carcinogens. I like to drink my iced tea straight and on the rocks. I didn't always. I convinced myself that I liked it better that way and now I actually do. Take that, you little packets of doom!
#4 Use Naturally Sweet Ingredients
If you're following Tip #1 and making something yourself, then the best way to make Tips #2 and 3 painless is to use Tip #4 (I'll wait while you wrap your head around that...). Pick ingredients that have a natural sweetness and bake in season for the best flavors. Use real apples, peaches, and berries in dishes - it might take a little extra time, but it's so very worth it in flavor and quality. Often, the best part of the dessert is what isn't in it (fake and processed sugars just add sweetness, not flavor).
Don't forget - spices are the spice of life! Cinnamon, mint, and even pepper can pump up recipes and give tasty treats an extra pop. Embrace the flavor!
#5 Top it Right
Here comes the big secret...add a little love on top. And by love, I mean whipped cream. I bet you're thinking, how can whipped cream be guilt-less? (*cough* Tip #1 *cough*) That's right - Make it yourself! Here's my fool proof "recipe", or what a real baker would call a list of ingredients. You will need: Organic whipping cream, pure vanilla extract, and honey. Put those in a blender, turn it on for 30 seconds and BAM whipped cream to die for. Use a cup of whipping cream to start and add a little honey and about a half teaspoon of vanilla. From there, it's completely based on your taste as to where you need more honey or vanilla.
Now some of you are probably thinking - hold up, aren't we supposed to avoid dairy? In general, yes - it's really not that good for you. But if a little homemade whipped cream on top of fresh fruit becomes a substitute for an ice cream sundae, I think we're doing alright.
So that's it - 5 tips to guilt-less (not guilt-free, but we're working on it!) desserts. Instead of a closing, I'm going to leave you with something better: a recipe!
No Crust Apple Pie Cup
Prep Time: Minimal Enjoyment Level: High
You Will Need:
2 Medium Red Apples (I recommend fuji or gala)
1 Tbsp Real Butter
1 Tsp Cinnamon
Whipped Cream from Tip #5
1) Peel, de-core and slice the apples, just like you would for apple pie
2) In a saute pan, heat butter, apples and cinnamon. Cook down until apples are to your liking. I recommend slightly crisp, but some people prefer baby soft. If needed, add a little water or extra butter while cooking - remember that the apples will lose water as they cook down.
3) Spoon into bowls and let cool slightly
4) Add whipped cream
5) Enjoy with way less guilt than apple pie!
Erin Turo is a wife, mom, health enthusiast and the office manager at Turo Family Chiropractic. Visit Erin, her husband Dr. Dan and their son Ethan at their North Hills Pittsburgh office or their website.
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