For Chocolate Cupcake (Makes 10 Cupcakes)
- 115 gr of Dark Sugar-Free Chocolate
- 15 gr of Butter
- 2 Large Eggs
- 50 gr of Brown Sugar, Stevia, or Sweetener of Choice
- 25 gr of Coconut Oil or Olive Oil or Oil or Choice
- 60 gr Oats Flour
- 30 gr of Cacao Powder
- 1 gr Salt
- 1 gr Baking Soda
- 2 gr Baking Powder
- Preheat oven at 170 C.
- 40 gr Water
- 100 gr White Sugar
- 20 gr of Gelatin Sheets
- 2 Egg Whites
- Stick Vanilla
For Crushed Biscuit Topping
For Those of you who don’t know, This is a S’more, a traditional campfire treat that is really popular in the United States. One of my personal favorite decadent Treats. This new twist to the recipe kind of came about when I had a special request for work; Someone requested a children’s bday cake that was healthy but yet appealing to kids…So, I made Healthy S’mores Cake and from what I heard, the kids loved it!
I decided to make a healthy Cupcake version just because cupcakes are way cuter and its easier for “portion control”…so here is my version of Healthy S’mores Cupcakes!
Here’s what to do:
- Melt the Chocolate and butter either in the microwave or in a double-broiler (bain-marie).
- In a bowl beat together the Sugar and Eggs until you get a light and fluffy mixture.
- Add the olive oil and beat until incorporated.
- Using a spatula, mix in the melted chocolate and butter. Once incorporated mix in the powders (oat flour, salt, cacao, baking soda and baking powder).
- Finally, mix in the greek yogurt.
- Serve the cupcake mix into your cupcake tins (fill up about 1/2 to 3/4 of the tin) and bake in hot oven for 20 mins approximately.
For the Marshmallows
- Place the water and sugar in a pot, stir it to incorporate and then place over medium-high heat and allow to boil without stirring at all. Allow this mix to come to 120 C.
- Meanwhile, place the gelatin sheets into really cold water until they soften ( 5-10 mins).
- Beat the egg whites until they form light, fluffy, solid white peaks.
- When the sugar and water reach 120 C, remove from heat and stir in the gelatin sheets until they dissolve and immediately pour the mix into the fluffy egg white peaks and beat constantly with an electric mixer until the mixture cools (about 4-5 mins).
- Place into an icing bag and either serve directly into cupcakes decorating them however you like, or make different shapes marshmallows on a sheet of baking paper covered with 1 tablespoon of shredded coconut.
- Allow for the marshmallows to set / dry (about 30 mins) before serving.
If you own a gas torch, brown your marshmallows a bit before serving and top with some crushed sugar-free biscuits, you can try my Healthy Sugar-Free Short Bread Cookie Recipe or any other sugar-free biscuit you like.
P.S: Not including the crushed biscuits topping, each of these cupcakes only yields to about 20g of Carbs and about 9g of Fats!! So enjoy it Guilt-Free!!
- 1/3 Cup of Cooked Quinoa or Brown Rice
- 3/4 Cup of Almond Milk
- 1-2 Tablespoons of Sweetener or Brown Sugar
- 1 Teaspoon of Cacao Powder
- 30 Grams of Sugar-Free Chocolate (Dark, Milk, whatever you prefer)
- 1/2 Banana
- Chopped Walnuts
A couple years ago when I still lived in Venezuela, I used to go to this restaurant that served the most amazing chocolate Risotto! It had rice (of course), Nutella Chocolate sauce, chopped bananas and walnuts…it was served warm. YUM!! One of the yummiest desserts I’ve ever had!
So, to satisfy my sweet tooth but keep my fitness goals in check, I decided to come up with this Clean version of the Chocolate Risotto.
The preparation is pretty similar to that of the Healthy Rice Pudding Recipe I shared with you!
Here’s what to do
- In a small sauce pan, place the 1/3 cup of cooked quinoa or brown rice, sweetener, cacao and milk. Stir and bring to a boil over medium-high temperature.
- Add the chopped chocolate and stir it in. Allow the mix to simmer for 2 minutes, stirring occasionally so it doesn’t stick to the pan.
- Stir in the banana and walnuts, and allow to simmer for 1 more minute. Turn off the heat and allow the risotto to set for 3-4 minutes.
- Top with nuts or melted chocolate if you prefer and serve warm!
- 4 Eggs
- 1 Cup of Oats Flour or Whole-Wheat Flour
- 3/4 Cup of Brown Sugar
- 1/2 Cup of Plain Greek Yogurt
- 1/4 Cup of Olive Oil
- 1/4 Cup of Cacao Powder
- 1/4 Teaspoon of Baking Soda
- 1/4 Teaspoon of Salt
- 1 Teaspoon of Vanilla Extract
- 200 Grams of Sugar-Free Milk Chocolate
- 2 Tablespoons of Butter
- 3/4 Cups of Chopped Walnuts (Optional)
Preheat the Oven at 180 C / 350 F
Here’s what to do
- Take half the chocolate and Melt it with 1 tablespoon of butter in “Bain Marie”, stirring occasionally so it doesn’t stick to the pot. Set aside when ready.
- In a small bowl, mix the powders: Flour, Cacao, Baking Soda, Vanilla and Salt.
- In another bowl mix with an electric beater the eggs and sugar until obtaining a light color, fluffy mixture. Add the Greek Yogurt and Olive oil until well combined. Add the melted chocolate and beat well until you get a uniform chocolatey mix. Finally, Add the powders and mix until getting a creamy mixture.
- Place the mixture in buttered and floured cake mould and place in the oven for 30 minutes or until you stick a toothpick in it and it comes out clean.
You can absolutely serve this as a cake or make them as cupcakes, since it’s tastier when warm, so this ways is easier to pop in the microwave for 10 seconds and then serve…HOWEVER, if you are looking to impress your guests or something of the sort, do this extra step to turn the chocolate cake into cake-pops:
- Allow cake to cool at room temperature
- Melt the other half of the chocolate and butter in bain-marie.
- Meanwhile, with your hands or in a food processor, turn the cake into crumbles!
- Then, in a bowl, per every 100 grams of cake crumble you want to add 1 tablespoon of Melted Chocolate. Mix the cake crumble and chocolate with your hands; you should get a moist mix that you can easily roll into small balls (add more chocolate if desired) around a cake pop stick. If you want, you can Place the cake pops in fridge for 30 mins to 1 hour to achieve better consistency.
- Take out of fridge and allow them to come back to room temperature. If you are having an extra craving or if you want to decorate them for Halloween, melt some dark chocolate for dipping and decorate as a black cat cake pop, or with white chocolate or meringue to make a Spooky Ghost!!
Happy Halloween….ENJOY this Treat without all the calories!!!!
- 1/3 Cup of Cooked Quinoa (or Brown Rice if you prefer)
- 1/2 Cup of Almond Milk
- 1-2 Tablespoon of Sweetener (or Brown Sugar)
- 1 Teaspoon of Cinnamon
Wondering what you can do with Almond Milk??? This is a super easy, quick-to-make, sweet treat! I am such a lover of Rice Pudding! My Mom made the best rice pudding when I was growing up…so here’s is my healthy version that I think tastes just as good as the real deal!!
Here’s what to do
- Cook the quinoa (or brown rice) according to instructions (usually it should be 1/2 cup of quinoa with a 1 1/2 cups of water – bring to a boil and simmer until water has dried up).
- Place the cooked quinoa, sweetener and milk in a small sauce pan; feel free to add a cinnamon stick for flavor. Bring the mix to a boil, stirring occasionally, and allow it to simmer for about 3 minutes. Turn off the fire and allow mix to set for 5 minutes.
- Sprinkle some cinnamon before serving. You can keep it in the fridge or eat it at room temperature!
The texture is just like that of the real Rice Pudding! And overall, it’s a pretty satisfying healthy dessert alternative! I keep healthy treats like this handy! So that I can eat a little something sweet almost every day! (big sweet tooth, you guys..)
Hope you like it!!
- 1 Cup of Oat Flour
- 1/2 Cup of Almond Flour
- 1 Egg White
- 1 tablespoon of Honey or Agave Nectar,
- or 3-4 tbs of Sugar or Sweetener
- 1-2 Tablespoons of Filling:
You can use anything you want as a filling! I personally decided to make a few different ones: Regular Sugar-Free Strawberry Jam; Peanut Butter and Strawberry jam (both sugar-free); and Chocolate and Peanut Butter (also both sugar-free)
I got the idea to make these bad boys when I asked my mom to send my from Venezuela some Protein Granola Bars or Quest Bars if she found (they don’t sell those in Greece). Anyways, my mom did not really have ANY CLUE of what I was asking her for…but she still said she would find them! In the end, she sent me a care package with these Quaker Oatmeal Bars (not even close to what I wanted) that weren’t bad, but weren’t really tasty either….
When I tried them I thought: I like the crunchiness and taste of the actual bar, but the strawberry filling is Terrible!! So I kept trying to mask the bad flavor by adding my own sugar-free strawberry jam on top and peanut butter and what not…..Finally, one day I decided to just go for it and make my own version of these Oatmeal bars….
Here’s how I did them:
- I make both the Oat Flour and Almond Flour by placing the required amount in a blender and blend it until it has a flour-like texture.
- Place all the ingredients in a bowl and mix with a spoon, fork or your hands until it becomes a dough ball.
- Divide the dough in 5 equal pieces and place on a flat, clean surface so that you can stretch the dough using a rolling pin. Basically we want to end up with 5 square pieces of dough.
- Using a knife or cookie cutters, feel free to make some cute design on the one side of your dough.
- Choose your fillings! You don’t need very much of it, only about 1 tablespoon or 2 per bar. If you choose Sugar-Free Jam, just add it directly to the bar, however, if you choose chocolate or peanut butter, make sure you melt them a bit in the microwave so that they become easier to spread. If you do a Peanut Butter and Jam, mix one tablespoon of each before spreading it on the granola bar…this way you get a much fuller mixture of tastes in each bite!
- Add the fillings in each one of your squares, only on one half of your dough; take the half of dough and cover the filling with it, like a sandwich.
- Using your fingers or a fork, press the edges of the oatmeal bars to close them up properly and so the filling doesn’t come out.
- Place in prepared tray and in preheated oven at 200 C for 8-10 minutes or until they start to brown in the edges.
And they are ready to eat!! This can easily be a snack you can carry on the go, post-workout or when you are in a hurry. Because of the almond flour and honey, plus the peanut butter and chocolate filling, to me, it tastes like a really clean version of Snickers!!
As you can see from the picture, these Homemade Oatmeal Bars are about twice the size of the store-bought ones but the same calories and carbs! Meaning that each bar contains about 15 grams of Carbs, but all healthy carbs and it only has the healthy fats from the Almond Flour; this does not include the filling, since it depends on what you decide to add….But so that you have a guideline: the Total carbs in the PB&J (Peanut Butter & Jam) Oatmeal Bar is 23 carbs, whereas the store bought Oatmeal bar has 24 grams of Carbs per bar.
- 300 grams of Plain Greek Yogurt 2%
- 30 grams of Honey
- 30 grams of Milk (2% or any other kind you prefer)
- Vanilla Extract or Cinnamon
- 1 Banana (Optional)
It was my birthday recently and as one of my presents I got an Ice Cream Maker! To be honest it is super easy to use and the texture of the Frozen Yogurt is so much more creamier than I expected it! But if you don’t have an Ice Cream Maker, you can try my recipe for Strawberry Oatmeal Frozen Yogurt and replace the strawberries for banana!
This is not be easier to make:
- In a blender add all of the ingredients and blend until smooth.
- Add to Ice Cream Maker and follow the manufacturer’s instructions.
- Chill in Freezer another 30 mins for better consistency.
Easy, Breezy…..I told ya!!
Enjoy this Ice Cream on top of some healthy Fruits on Wine!!
- 2 Red Apples or 2 Pears (or one and one, or all 4 fruits but in that case adjust amounts below)
- 1 Tablespoons of Butter
- 50 grams of Honey
- 100 grams of Wine (red or white)
- Nuts to Taste (Almonds or Hazelnuts, etc)
- 2 sticks of Cinnamon or a stick of Vanilla
Since this dessert is based on fruits, I would categorize it as a dessert that is more on the healthy side than not! But it does have a bit of wine, carbs and sugar from honey and what not….so we do have to be careful not to eat the whole thing in one serving! It’s all about portion control this time!
This dessert can be made with red or white wine. If you use red wine your fruits will absorb that color and will be red-looking, if you are in Greece try using a greek wine called “Μαυροδάφνη” (sorry guys, don’t know how to translate this one); If you use white wine, the fruits will remain pretty much their original color, for this I used a wine called “Caramelo”; as you can assume from the name, we want to go for sweeter/fruity wines!
So here’s how it’s made:
- Peal your fruits and take out the seeds. The pears we want to cut in half (taking out the middle part with the seeds that is kind of hard); the Apples we want to cut in 4 pieces, making sure to remove all seeds and skin.
- Place a pot over medium-high heat and add the butter, allow it to melt and add the fruits stirring regularly. We want to allow the fruits to get just a little bit of color (to brown just a tiny bit) with the butter, cook for about 3 – 5 mins.
- Add the cinnamon sticks, and if you LOVE cinnamon like me, also add some Cinnamon in powder, mix it in. If you are the opposite of me and don’t like cinnamon just use vanilla instead (try using actual vanilla sticks, much tastier than the powder).
- Add the honey and stir constantly so that it doesn’t stick to the pot. Healthy fact: in class I was thought that honey may be consider to be unhealthy/fattening in its raw state, however, once put to cook in high heat, a lot of the unhealthy properties of honey disappear! The carbs from sugar are still there, but it is not damaging to our health!
- Add the nuts and stir. Lower the temperature to medium and cover your pot, allowing for the fruit to become soft and tender, about 3-5 minutes. Check regularly to make sure the honey is not sticking to the pot.
- Finally add the wine, stir it all in trying to mix the rest of the ingredients, cover again your pot and allow to simmer for about 15-20 mins. Stir it occasionally so that it doesn’t stick to the pot.
- That’s it! It’s ready to eat!!! You will see that there will be some liquid left in the pot, this is the best part, use it to top your fruits when serving them warm or cold!!
Personally, I like the Fruits in White Wine better and I eat them warm and topped with a nice scoop of my Healthy Homemade Frozen Yogurt !! YUMMM
Give it a try!!