Food Thoughts

My Love Affair with Sugar (3 Guilt-Free Dessert Recipes)

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  • 5 November 2016

BBG Week 2 & some small changes

It’s the second week of my fitness journey and so far I am feeling great! For the past two weeks, I have made a few lifestyle changes that appears to have a positive impact on my mind and body. More specifically, I have included healthy balanced meals and regular exercises (BBG program) into my daily routine. I also realized that it is more efficient to gradually incorporate small changes into one’s state of living rather than rapidly integrate all these adjustments. The reason for this is due to the fact that there is a higher chance one will not be able to maintain this routine in the long-term and therefore is more likely to give up.

As I mentioned above, the positive changes I have experienced involve feeling fitter, stronger and healthier. In general, I am more alert and possess more energy. Now, I am able to wake up easily at 8AM to get ready for my day without any complaints :), whereas before I always felt tired and could barely get out of the bed. Also, I observed that I have become more efficient and productive in my everyday life such. All in all, I feel like I am motivated to achieve much more.

The sugar addiction

Of course, there is one great transition that I was initially not very fond of, which is sugar! I realize that it is necessary to reduce my sugar intake in order to have a healthier lifestyle. And let me tell you, it hasn’t been easy! As in matter of fact, sugar is intensely addictive, so it obviously took me some time to slowly decrease my sugar consumption. In comparison to before, I was constantly consuming high sugary foods such as ice cream, chocolates and cakes. Immediately when eating these treats, I would always feel a crazy sugar rush. However, when I was finished eating, I would suddenly experience a crazy sugar crash. More specifically, I would often feel fatigued, irritated and even nauseous, which then sometimes caused me to vomit. It was terrible!

Now, whenever I have sugar cravings I will opt for something healthier instead! In fact, you do not have to completely cut out the sugar from your diet. I mean, I am a self-proclaimed foodie. I love my ice cream, chocolates and cakes, but I choose to enjoy them in moderation instead. You can still create amazing desserts that taste just as good as your favourites- and plus they are even healthier! Of course, eating fruits is a healthier option. Nevertheless, there are times when fruits do not solve the dilemma of satisfying your cravings. Eventually, you will find yourself in a desperate need to eat something naughty. It’s time to become more creative in the kitchen.

Three guilt-free desserts

Here, are my top 3 guilt-free desserts that will satisfy anyone’s sweet tooth and are easy to make. These desserts have helped me to reduce my overall sugar consumption and most importantly satisfied my cravings. All these recipes can be modified to make it more vegan-friendly etc.

Banana Chocolate Mug Cake

This recipe is super versatile and healthy, plus it’s vegan! You could also change it up such as adding nuts or fruits into the dough instead of chocolate chips. It’s also a  great dessert for breakfast :)!


  • 1/2 mashed banana
  • 1 tb maple syrup
  • 1 tb coconut oil (or use apple sauce to reduce the fat content)
  • 1 tb almond milk
  • 3 1/2 tb oat flour (place oats in a food processor until you get a powder-like consistency)
  • 1 tsp baking powder
  • 1 sprinkle of salt
  • 1 dash of cinnamon
  • 1 tsp vanilla extract
  • 1 tb chocolate chips (I used dark chocolate)


  • In a mug mix all the wet ingredients well- mashed banana, maple syrup, oil, vanilla extract and almond milk.
  • Toss in the dry ingredients- flour, baking powder, salt and cinnamon and stir it.
  • Add the chocolate chips into the dough and mix your cake.
  • Put your cake in the microwave and heat it for 1 min, or until the top center of the cake has set. If it has not been set, you can microwave it for a few more seconds.

Sweet Oats

This dessert has been a lifesaver, because it’s so easy to prepare. And you can take it on-the-go, if you prefer. Also, you could add different fruits or nut butter for a change. I chose blueberries and peanut butter as my topping, but please feel free to be as creative as you like. Your tastebuds will thank you! 


  • 1 cup of oats
  • 1/2 cup of coconut milk
  • 1/2 cup of water
  • 2 tb maple syrup
  • 1 tsp vanilla extract
  • 1 dash cinnamon
  • 1 sprinkle salt


  • Place the oats, milk and water in a pot on medium heat for 3-5 minutes.
  • Add the maple syrup, vanilla extract, cinnamon and salt and stir it well.
  • When everything is combined and dissolved, take the pot away from the heat and pour it into a bowl.
  • Finally add your favourite toppings.

Pancakes with Raspberry Sauce

These pancakes have been my absolute favourites these days! They are not only moist and luscious on the inside, but they are also clean. Furthermore, you can top them with raspberry sauce or garnish it with shaved coconuts and peanut butter.



  • 1 cup of oat flour
  • 1 egg (substitute it with a chia or flax seed egg to make it vegan friendly)
  • 1/2 coconut milk
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 2 tb maple syrup
  • 1 tsp vanilla extract
  • 1 dash cinnamon
  • 1 sprinkle salt
  • oil (for heating the pan)

Raspberry Sauce

  • 1 cup of frozen raspberries (you can use fresh berries or any type of berries if you prefer)



  • In a bowl, combine all ingredients until smooth.
  • Heat up a non-stick pan on medium heat with a little bit of oil and add a small dollop of batter (I use a tablespoon to make little pancakes).
  • Cook the pancakes for 30 sec to 1 min or until you see bubbles form and edges turn brown.
  • Flip your pancakes and cook the other side for another 30-40 sec or until you see it becomes golden brown on both sides

Strawberry Sauce

  • Put a cup of frozen strawberries in a microwave.
  • Mash the berries with a fork until a sauce-like consistency forms.
  • Pour it over your pancakes.


Yours truly,




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