Category: Grocery food list

Low-sugar desserts help a sweet tooth who wants to eat healthier and live a more healthy lifestyle. It’s a healthy habit that starts with a switch in mindset, decision, and sweet food ingredients.

It’s a small disruption in routine that pays off.

Because we know that too much sugar does the body no favors… where it creates inflammation and can exacerbate health conditions (that are fixable with better lifestyle changes).

The good news is… we’re more informed today than in the last century.

Today’s informed message is: when you eat less sugar, especially granulated or refined table sugar that looks like a drug, you crave less.

That’s the irrefutable message that research shows.

But fighting against a sugar craving is not the  best way.

it’s an uphill battle.

Because willpower doesn’t work…

And you’re up against your body sending the craving signals…

Plus yourself whose eyes light up like a kid in a candy shop around sweets. It’s two against one.

We’re also built to enjoy (with our sweet taste buds) and be happy.

And as smarter adults, we can enjoy in moderation, food shop more sensibly with self-control, and make adjustments as we age.

Our body show us that it doesn’t want the same intake as when we started life. We started with milk and then solids. Then more protein and plant-based foods.

And as you grew up, you felt custom body changes.

And maybe some developed food allergies or sensitivities that are a new normal.

And some of us are born Vata (sweet tooth) bodies… 🙋🏻‍♀️

We can use less sweet taste buds to our healthier living.

That starts with our habits.

And having a reason to change helps.

For me, it started with wanting to take care of my teeth better. And we know that one of the many downfalls of sugar is it erodes the teeth enamel and can lead to cavities. As a child, that’s all we want to avoid so we don’t have to go through the drills of the dentist (literally!).

Then I noticed how it affected my skin. That helped me start making low-sugar desserts (where I eventually weaned out using refined table sugar as a regular baking ingredient).

Not having a bag of white sugar as a comfort crutch for my baking, I can tell you was a big victory… it means that I don’t need sugar in a pinch to create an enjoyable baked dessert for any occasion.

For meringues it’s all about sugar. As much as it is about egg whites.

It’s low-fat and protein, but overall not a healthy dessert.

So I stopped making them.

I will bake no-added sugar Greek yogurt instead, like these…

It won’t be the same texture as processed desserts or ones loaded with sugar, but that’s part of the conversation of making healthy changes.

Isn’t your health more important?

Without a willingness to make changes in food and recipe, then the body pays the price.

And a low-sugar switch doesn’t happen.

But being open to trying new recipes and adding in healthy ingredients makes sweet change possible.

It’s a journey… toward healthy living.

Another good switch is substituting and adding in more non-sugar, healthy drinks like tea and coffee.

That’s another refined sugar switch that supports cutting out sodas.

And never plan to look back. I made that change 5 few years ago on my journey on eating less sugar and managing sugar cravings.

And you can do the same to your healthy eating ways.

Another example is a matcha cookie is not something I would’ve turned to in the past. Most sweet tooth people don’t prefer bitter green tea, unless it’s got masking sugar or fruity tastes.

But one habit change over another, you can make that switch and not have it be a fight.

You keep working toward, and eventually you look back and you’re there… in a better and healthier place..

While you’re not reaching for something sweet all day or first thing (instead of vegetables or protein), like I used to do.

These days, I start with crudite (raw veggies) and ginger water. Then I move into cold brew coffee (not to be confused with iced coffee) that’s less acidic, so it doesn’t bother my stomach (that’s sensitive without a food pillow).

And from there I get into a protein meal for breakfast.

I like to take a mix of leftovers (that slow cook take over 30 minutes to make) and then add quick, fresh foods like veggies and make a new meal, combined.

It’s simple in routine. And yet such a healthy switch from a sweet pastry.

And when I’m out in the world with temptations, I’m genuinely not interested in eating sweets (like a non-sweet tooth person). I can appreciate and enjoy with my eyes.

I’m partially dreaming of a healthy smoothie, leaning into sweet variety foods that’s waiting for me at home.

And so I can sit in a bakery shop with all its sweet croissant-filled aromas and be perfectly happy without one.

And if I ever order a decadent sweet, I enjoy taking a bite and I savor the rest later… and often another day.

But I’m content either way.

That to me is self-control victory. It’s not fighting willpower.

…When both taste buds and the mind agree.

It’s a good feeling that sweets don’t have the upper hand.

…And I’m convinced anyone can get this similar upper hand (no matter how sweet tooth’d you think you are! 😊).

Start with simple recipe changes, and not adding table sugar to recipes or drinks.

I have many inspired healthy and healthier sweet recipes all over this site if you need an inspiration boost and habit change… and want to try a few easy sweet recipes.

You can do what I did… and not be a victim to sugar.

Cheers to your sugar victory self, as a pro-move toward your more healthy eating future and longevity. 🎉

Fig bar tastes is a good sweet snack for low-sugar healthy options. These are healthy baked even though they look like fried desserts.

And the wholesome figgy tastes are a reason for celebration in the season you’re in.

When I was growing up, Fig Newton cookies were my healthy go-to choice as a cross between an obvious sugared cookie, and a healthy snack cookie bar concept that didn’t yet exist in my young world.

When you’re a kid, you’re barely aware of good vs. bad, but you know cavities are bad and dodging them is good as verified by the dentist.

Back then, my little hands didn’t think grabbing and stuffing my mouth with a wholesome fig bar could fall in either a good or bad zone.

Fast forward decades later to a new century and a quarter century later (that’s today), and I’ve parted ways with most packaged daily sweets. The hardest part was weaning myself off a crispy nutrition or oatmeal breakfast bars that often are loaded with hidden sugar that I used to supplement sugar with.

Today, if I had a teaspoon of honey a day, that’s sometimes enough. My younger self would’ve never believed.

So I would’ve never seen that coming and parting the Red Sea was more believable to me.

But life is surprising and healthy changes gradually happen and you notice when you look back, and realize you’re happier with your changes.

And in case you think I’m a healthy food snob, I’m not at all… I’m not one to judge others if they’re enjoying themselves, especially since I’ve been there. We all have choice.

If you want to protect your body, that’s a healthy choice. And that was my choice. To replace, I use my tasting background (in catering) and healthy eating experiences.

While a banana a day can be boring, adding peanut butter or switching fruits is a game changer.

And finding healthy duos like cacao and unsweetened coconut, or fig and cinnamon can be enough. The flavor pair gives a tasty bite.

You don’t need that much addictive sugar unless you keep eating gobs of it, and then you need to keep the cycle going to keep your taste buds happy.

That was me too. 😊

And you can start with making low-sugar desserts like a homemade fig bar with wholesome ingredients you and I grew up with, and can easily source.

When you buy food ingredients that include sugar, the trick is to not use the whole jar. And look to avoid high fructose corn syrup. You’ll find the healthy jars aren’t that  much more pricey if you look around a minute or two.

For flour, whole wheat flour and gluten-free flours like almond flour or coconut flour that you won’t know is there, is a good mix.

When you add fig jam, the taste masks coconut tastes if that’s what you want. Or it complements the refined coconut flavors.

…And these healthy bars stack nicely to make a festive plate too! They ooze with fig.

So, how do you make this fig bar? 

The easy way is to roll out a rectangle to about 1/4″ thick and spread a thin layer of jam.

Then fold in the two outer sides to the center, so now you have two folded tops. It’s like easy origami. 🪅

And then cut the dough in the middle with a pizza roller or kitchen knife. It almost looks like a burrito… and it’s a fig one.

Then cut into smaller bar rectangles like shown here…

Most people cut after baking and letting the bake cool.

My tip is to cut before baking, so you lose no crumbs and get an even bake.

Look at the back side shown here ⬇. It’s golden brown on the shorter edges too. If you were to cut after baking, you would lose that additional tasty browning definition. It’s a subtle enhancement.

Bake at 350°F for about 15-20 minutes. Or until golden brown.

Some common fig bar recipe questions:

What could I substitute for whole wheat flour? 

You could substitute old-fashioned or rolled oats! To get a smoothie fig bar, you should use a food processor to make or grind into smaller, fine oats.

What type of honey should I use?

Organic and raw honey is recommended as healthy. You can use a common clover honey, Manuka, or orange blossom (that has a citrusy taste). My favorite to use is wildflower honey that’s sweet with a hint of floral, and works well in baking.

What can I use besides butter?

You can use coconut oil, a neutral olive oil, or even natural peanut butter.

Should I keep the bake in the oven slightly longer for a deeper brown? 

It is better to under bake these then over bake as they can get too crisp (instead of a softer bite). Take a look at them in the oven at around the 15 minute mark. You can also flip the bars topside down to give a more even bake and make golden tops.

Also don’t roll the fig bar dough too thin, as then you can get crackers. If you want thinner fig bars, lower the oven temperature from 350°F/180°C to about 250°F/121°C.

If you like this, you may like to make a low-sugar graham cracker too for craving a sweet tooth or just for a ‘lil nostalgia.

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Fig Bar Cookie - Low-Sugar

These are low-sugar bars that you can enjoy without all the sugar.

Author Brandy @ Healthy Happy Life Secrets

Ingredients

• 1 cup almond or coconut flour (gluten-free)
• 1/2 cup whole wheat flour
• 1 egg white
• fig jam
• 1 tsp raw honey
• 1 Tbsp melted butter

Instructions

• Combine the ingredients to make the dough.
• Roll out the dough and add a think layer of fig jam.
• Fold the left and right end inward to meet at the center (like origami). Take a knife or roller and go down the vertical center. Then roll or cut horizontal/perpendicular to make rectangles.
• Bake at 350°F/180°C for about 20 minutes or until soft baked. Do not over bake. The jam will be ready to eat, oozing out some!