how to make a 5-minute healthy lunch - lunchbox recipes for school and work.Read More
I get a lot of questions on how to satisfy sweet cravings. Believe me, I hear you. I have, and have always had, a HUGE sweet tooth. Some research does show that just waiting 15 minutes can diminish a sweet craving – so find some activities to distract yourself! I like to go onto Pinterest to look at inspirational organization equipment for my apartment :) or talk call my best friends to catch up for a few minutes. What are your favorite distraction activities?? Leave me a comment below!
However (!) once in a while the craving does not go away. Sometimes all I need is a little bite of chocolate, but with the summer months coming up, I crave something cool and refreshing.
Instead of ice cream, try these easy-peasy bite-sized (and portion controlled) ice cube “pops” made with siggi’s (www.siggis.com) skyr, which is lower in sugar and high in protein, and uses simple ingredients (compared to other yogurts). Today I’m using siggi’s mixed berry whole milk (4% milkfat) skyr, which has 8gm of sugar and 12gm of protein per single-serving (125gm) container.
Note to the wise: be sure to use a high fat skyr – which freezes much better than a low fat or non-fat version!
5 minute prep each || Makes 12 servings
1 cup raspberries
1 cup blueberries
NOTE: frozen berries work too – as a cheaper alternative!
3 single-serving containers siggi’s mixed berry whole milk (4% milkfat) skyr
Scoop mixture evenly into ice cube tray
Put 1 toothpick in each cube before freezing
Time in the morning goes SO QUICKLY! When I was working my 9-to-5, I (let’s be honest) hit snooze a few times, jumped out of bed at the last second to get ready & pack my things, and rushed out the door. It’s possible I had time to pack some snacks and breakfast for the road in the AM, but that was definitely not always a reality.
Buying breakfast out can get expensive quickly, and it is often full of excess sugar – which I’m sure you guys know by now is what I ultimately try to stay away from! This can get a little tricky because my sweet tooth pretty much takes over my entire mouth… which is why I LOVE siggi’s (www.siggis.com) skyr for its lower sugar and higher protein content, and simpler ingredients compared to other yogurts. Today I’m using siggi’s strawberry and coconut skyrs, which have 11gm of sugar and 15gm of protein each (per container).
Here’s a super fast recipe that’s low in sugar but still satisfies my sweet tooth. I can eat it at my desk or grab it on my way out the door and eat it while I’m walking! Plus, you can make it once and have it for the whole week!
3-Ingredient Strawberry Coconut Bark
15 minute prep || Makes 5 servings
4 containers siggi’s Skyr; I used here 2 containers of strawberry, and 2 containers of coconut
¼ cup lightly sweetened granola
Line a baking sheet with parchment paper
Scoop out dollops of skyr (alternating between 2 for a “unicorn” look if you’re fancy!)
With the back of a spoon, even out yogurt around baking sheet
Slice strawberries thinly and place on top of skyr; sprinkle granola
Freeze overnight, and break off pieces of the bark with your hands when you’re ready to go!
I’m a big proponent of “having your cake and eating it too” – eating dessert and keeping health in mind. Here are two ways to do just that!
FIRST, healthifying dessert – or making small but significant ingredient swaps – can help you eat cleaner and feel better about your food choices. In these recipes, I’ve swapped out three common Mug Cake ingredients – heavy cream, butter, and sugar – for 1 (just one!) Siggi’s chocolate Skyr.
What is Skyr? Excellent question! Skyr is a strained yogurt made from cow’s milk that has been astaple in the Icelandic diet for more than 1,000 years. Like milk, regular yogurt is mostly water – but with skyr, that water is strained away, creating a thick and creamy consistency. Siggi’s www.siggis.com skyr varieties are pretty awesome – they have a lower sugar content, higher protein content, and simpler ingredients compared to other yogurts. Today I’m using Siggi’s Chocolate Triple Cream (YUM!) skyr, which has 9gm of protein and just 8gm of sugar per container. Talk about filling, wholesome deliciousness.
Now back to Chocolate Cake…
SECOND, making sure your dessert is tasty and truly delicious is super (!) important so that you are satisfied. However, eating these delicious foods in a proper portion is important to sticking with our health goals. You guys know it’s important to me to make healthy eating as EASY as possible for you- it is my #1 priority.
SO I’m sharing with you today three single-serving chocolate Mug Cake recipes that are healthy, decadent, and inherently portion controlled. Here they go!
For the Base:
1/2 cup almond flour
3 Tablespoons dark chocolate chips
1/4 teaspoon baking powder
1/8 cup skim milk
1 4-oz Siggi’s Chocolate Triple Cream skyr
Optional (but recommended): dash of salt, 1/4 teaspoon vanilla extract
Note: If you can’t find almond flour, use regular white baking flour instead
3 Chocolate Varieties:
Chocolate: no additional ingredients
Banana Chocolate Chip: add in ¼ diced banana
Chocolate Nut: add 1 Tablespoon of chopped pecans or pecan halves
Mix ingredients together in a medium-sized bowl; use only 2 of the 3 Tablespoons of chocolate chips
Cook in microwave for 2 minutes, take out for ~30 seconds to allow cake to cool briefly. Microwave for another minute. Top with last Tablespoon of chocolate chips.
Summer is here‼ Got you guys another simple dessert recipe with siggi’s skyr that you can feel GOOD about eating.
My friend Kate, who is a professor at Lehman College a City University of New York school, and I did our PhDs together. We just actually published a journal article on diversity in the field of dietetics – if anyone cares to read it!
Anyway, whenever Kate has one of her famous dinner parties, I am always the first one hunting in her freezer for her famous freezer fudge during appetizer hour, and probably the first one to request we take it out for dessert (can you tell I’m obsessed?).
Also, it pretty much melts in your hand so you can only take a small piece of it out at a time – this helps prevent me from eating the entire thing, it’s that good!
I changed up Kate’s recipe (with her permission!) by using siggi’s (www.siggis.com) skyr, which is lower in sugar and high in protein, and uses simple ingredients (compared to other yogurts). Today I’m using siggi’s triple cream chocolate skyr, which has 8gm of sugar and 9gm of protein (more protein than sugar!) per single-serving (114gm) container.
Have you tried siggi’s triple cream skyr? It has 9 percent milk fat, giving it a rich, pudding-like texture. It’s pretty awesome on it’s own too as a dessert option!
Be sure to use a higher fat skyr like the triple cream or whole milk varieties when making this recipe – it freezes much better than a low fat or non-fat version. Also, I added walnuts and cinnamon to top it – but please feel free to use whatever toppings suit your fancy.
15 minute prep || Makes 8 servings
¼ cup peanut butter (or other nut butter of choice)
1 Tablespoon honey or cane sugar (both work, but I’m using cane sugar here)
¼ cup cacao powder
2 teaspoons vanilla extract
2 Tbsp coconut oil (I’m using the liquid kind because I’m lazy!)
2 single-serving containers (4 oz) of siggi’s triple cream chocolate skyr
Top with your choosing of: walnuts, cinnamon, dark chocolate chips, coconut flakes, cacao nibs, etc.
Mix ingredients – you can mix with a spoon, you don’t need an electric mixer!
Cut a piece of parchment paper and place in a loaf tin
Pour mixture into tin & spread evenly
Cut into 12 rectangles and keep in the freezer in a plastic bag or glass/ plastic container
Pin it for later! >
This post was sponsored by siggi's. As always, all opinions are my own.