Dessert. Don’t let anyone ever tell you that it isn’t an essential part of life. As humans, it is natural for us to have that desire for sweetness.
Sugar can be wonderful at times. It gives us that “feel good” experience that can bring us to Nirvana. In general, it is easier to find a way to live with it than without it.
But I’m not here to gloss over the fact that scientific research makes it clear that sugar promotes aging, weight gain, and most chronic diseases. ( I know, bah humbug).
So how do you deal with it especially during the holidays?
Optimize your dessert choices. Make it a rule for yourself to not eat dessert in an informal setting. This means, do not eat sweets between meals and always sit down and be fully present when you eat treats. If you are at work, try to resist the piles of cookies, candies, and cakes brought by coworkers. Yeah, I know. You are thinking I am nuts. But it can be done. If you do choose to eat one, then sit down with a chair, table, and plate and enjoy every bite.
This tactic can be helpful when the temptation is all around us. One of my fav clients also has a good tactic. She thinks about all those who touched those baked goods and how many germs are floating around. She gets grossed out. Maybe I will try that one. Sure seems to work for her!
How do you make your dessert worth it? Please share by leaving your comment below.
AND here is a dessert worth your time:
This is a recipe I love…actually it was my Halloween one, too. BUT hey, it is super delicious. This is for you, Pat, my mom-in-law. I know you really dig these treats. Of course, they are pretty healthy, too.
Chocolate Peanut Butter Cups
1/2 cup of Earth Balance vegan butter
3/4 cup crunchy peanut butter (unsalted and unsweetened)
3/4 cup graham cracker crumbs or 10 squares
1/4 cup maple sugar
1 cup carob chips (cacao nibs) or dark chocolate chips (organic)
1/4 cup almond or any nut milk
1/4 cup pecans, almonds or peanuts (I used pecans)
Line a 12 cup muffin tin with paper liners. Set aside.
Melt the butter in a small saucepan over medium heat. Stir in the peanut butter, graham cracker crumbs, and maple sugar and mix well. Remove the mixture from the heat. Evenly divide the mixture, approximately 2 Tbsp per cup, among the muffin cups.
Combine the cacao nibs and nut milk in another pan. Stir over medium heat until the cacao nibs have melted. Spoon the chocolate evenly over the peanut butter mixture. Top with chopped nuts. Place in refrigerator for 1 1/2 hours before serving.