how to make a 5-minute healthy lunch - without needing refrigeration or microwavesRead More
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.
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 skyr or Greek yogurt. Note to the wise: be sure to use a high fat yogurt – 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 berry whole milk (4% milkfat) skyr or yogurt - choose a yogurt with less than 15 m sugar per serving
Scoop mixture evenly into ice cube tray
Put 1 toothpick in each cube before freezing
This post was originally sponsored by siggi’s. As always, all opinions are my own.