Recipes on My Radar: Healthier Desserts

I may be a dietitian, but I, too, have an active sweet tooth that needs to be tamed on a regular (if not daily) basis. Rather than deprive myself of treats entirely, or settle onto the couch with a nightly pint of Ben and Jerry’s, I try to make dessert recipes that feature healthy ingredients, like whole grains, fruit, and nuts, and are naturally sweetened as much as possible. That way, sweets aren’t a total nutritional loss.

These first two cookie recipes I’m sharing have tahini, which is a creamy paste of ground up sesame seeds (you might know it as the other ingredient in hummus, besides chickpeas). Nut butters and seeds are used in desserts all the time (peanut butter and chocolate, anyone?) so I thought I would get a little more creative with my tahini and give some whole grain cookies a nutrition boost. That being said, I don’t bake often. So the last recipe I’m leaving you with is the dessert I end up making at least once per week (#guilty). Curious? Read on!

Almond Butter Tahini Blueberry cookies

Almond Butter Blueberry Cookies from Green Kitchen Stories // These cookies certainly aren’t “light” or “low cal,” but they are filled with wholesome ingredients like nut butter, whole grains, and fruit. I subbed whole wheat flour for the buckwheat flour in this recipe, but kept everything else the same. The combination of blueberries and maple is reminiscent of a blueberry pancake, making these vegan cookies the perfect morning snack. It is a rare treat to feel nourished, rather than lousy, after eating a cookie (or two…) but these definitely do the trick!

Whole Grain Tahini Chocolate Chunk Cookies

Whole Wheat Tahini Dark Chocolate Chunk Cookies from Food Fanatic // These delightful chocolate chunk cookies aren’t quite as superfood-packed as the recipe above, but I highly recommend this creative, healthier take on my all-time favorite dessert. I subbed canola oil for vegetable oil, but followed the rest of this recipe to a T. If you’re looking for a way to sneak some whole grains into the cookie jar, then look no further!

Dark Chocolate Banana Oatmeal

Chocolate Banana Oatmeal (inspired by Chocolate Covered Katie) // There is no chocolate craving that this decadent porridge recipe can’t take care of. I know that not everyone is as oatmeal obsessed as I am, but this dish is a great gateway into the wonderful world of oats. When heated, the banana beautifully melts into the oatmeal, so all it takes is a good stir to get the sweetness to distribute evenly throughout (no other sweeteners are necessary). This recipe calls for 1 1/2 tablespoons of cocoa powder, but I use a HEAPING 2 tablespoons, in addition to some ground flaxseed and a generous splash of milk.

– Kelly

 

Recipes on My Radar

While my previous two recipe posts indicate otherwise (here and here), there’s actually a lot more to my diet than just steel cut oatmeal. In fact, in an effort to cook more from cookbooks, I try to make at least 2 or 3 new recipes a week. So today I’m sharing a few of my favorites. Some are new discoveries, some are old standbys, but all are absolutely spectacular!

Curried Lentil Soup

Curried Lentil Soup from Mollie Wizenberg // The Bon Appetit article that accompanied this recipe was required reading for my Food Writing Class, and I have made this recipe MANY times since then. Chickpea puree lends a delightful heartiness to this Eastern Mediterranean inspired soup, making it quite possibly my favorite lentil recipe to date (and that’s saying something)! As you can tell from the multiple Instagrams, warm whole grain toast is the ultimate companion to this meal.

Honey Roasted Carrots with Tahini Yogurt

Honey Roasted Carrots with Tahini Yogurt from Yotam Ottolenghi // There are so many delicious recipes in Plenty More, that I am almost embarrassed to admit that a humble side dish is my favorite. But it’s too good. Thanks to this recipe, I scarfed down 12 large carrots in only two sittings, and then polished off the tupperware of the remaining tahini yogurt dip. Unfortunately for my pale winter skin, I didn’t turn orange. Guess I’ll have to make some more!

Salmon Patties

Salmon Cakes with Lemon-Caper Yogurt Sauce from Giada de Laurentiis // True story: this recipe singlehandedly got me over my aversion to canned fish. (Giada calls for canned salmon in the cookbook version of this recipe.) Ashley copied down the recipe as soon as we finished eating, which I’m pretty sure is a good sign that dinner was a hit. I made a few substitutions (Kashi Original 7 Grain Crackers instead of Saltines, nonfat plain Greek yogurt instead of mayo) but the final result was completely delicious!

100% Whole Wheat Honey Oat Bread

100% Whole Grain Bread from Ashley Higgs // Okay, this recipe isn’t actually new to you. I blogged about it almost exactly a year ago. But in recent weeks I have been on a bread baking kick, and this is the recipe that I use every single time. If you haven’t had a chance to make it yet, consider this a friendly nudge!

What are some of your favorite no-fail recipes?

– Kelly