Beat Out Those Sugar Cravings!

 

When we cut out or reduce the sugar in our diet, our body kind of goes into
a little bit of a melt down. It craves that quick release energy and start to make you feel a bit snarky, and may even give you a bit of a headache for a few hours. But once you are past this, you are flying! Your energy starts to sore as your body burns off cleaner energy sources to fuel your body, you’ll feel more awake and alert as your not having sugar crashes and well, you will juts feel more alive!
But occasionally, you may have a craving, and just want something to nip it in the bud before it drives your to distraction and you give in to temptation.

So here are my three favourite recipes to have on standby when I first cut out my sugar! So, check them out, give them a try & see if they help you beat the craving.

Healthy Peanut Butter Fudge

I found this recipe whilst looking for things I can do with Peanut Butter…. I love Peanut Butter, and if you are anything like me then all you need is a spoon and a full jar of the stuff and you are made up & H-A-P-P-Y! However, variety is the spice of life and these Peanut Butter Fudge Bites are like a little cuddle when you need it most… that sweet taste without the sweet hit and calories.

So what do you need:

This recipe make approx. 36-38 bites, for every THREE bites you’ll only consume about 70calories and only 2g of fat. They take about 15 minutes to prepare & 20 Minutes to cook!

• 2 cups Low Fat Organic Cottage Cheese
• 1 tsp Vanilla Extract
• 1 tsp Butter Extract
• 150g (~1+1/2 cups) Powdered Erythritol
• 120g (1 cup) Peanut Flour
• 1 1/2 tbsp Pysillium Husk

Line a flat 8 inch baking tray with greaseproof paper and then leave to one side whilst you prepare the mix.

In a large mixing bowl, add the cottage cheese, vanilla extract and butter extract. Blend the ingredients until they are a smooth consistency.

Add the erythritol and blend until it is all mixed into the mixture. Then add the peanut flour and blend again.

Add the Pysillium Husk to the mixture and blend. Scrape down the sides of the bowl to get all of the mixture in and blend. The consistency should start to resemble a fudge like mix.

Move the mixture to the baking tray and spread it out until even and smooth. Cover the pan with cling film and pop it in the fridge over night.

When you return to the fridge, your fudge should be ready to dice up and move into plastic container. Store the fudge in the fridge.
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Chocolate Muffins (Low Carb)

Who doesn’t love a bit of Chocolate, right? It is one of the things we crave the most when we start to deprive ourselves of the sweet little pleasures in out unhealthy little diets. But this recipe has got me through some pretty tough times when stripping off some fat from my body! And…. I am going to share it with you!

You will need:

• 1 cup (90g / 3oz) almond flour
• 1/2 cup (50g / 1.7oz) sugar-free cocoa powder (you can also melt a few squares of 90% or higher chocolate)
• 4 tbsp Truvia
• 1 tbsp baking powder
• 1 tbsp sugar-free vanilla extract
• 1 small pinch of salt
• 2 large eggs
• 1/2 cup (120ml / 4oz) single cream

Preheat your oven to 190C/375F/Gas Mark 5. Mix all of the dry ingredients together thoroughly. Then, lightly beat the eggs, and add the vanilla extract and cream mix until they all combine combine. Add the egg mixture to the dry ingredients and mix well until it reaches a smooth consistency. Fold in the melted chocolate if you are using it.

Spoon the mixture into a mini cake tin or paper cake cups.

Cook for 30-40 minutes, until springy and firm to touch.

If you split the mixture between 10 cakes, using the amounts listed above, per 1 cake: 120 cal, 2g net carbs, 10g fat, 5g protein

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Peanut Butter Cookies

Sorry, but I have already told you I LOVE PEANUT BUTTER! So it is only right that I give you a cookie recipe as well! So here is my fave!

1 cup of natural peanut butter (or your choice)

1 large egg

1/2 cup splenda

small dash vanilla (optional)

Preheat your oven to 180 Celsius.

Mix all of the ingredients together until they reach a cookie dough consistency. (you can add or decrease the Splenda to your own tastes).

Split the mixture into about 12-14 pieces, roll each piece into a ball and then place it on a baking sheet sprayed with a low calorie cooking oil. Press down with a fork to create a pattern, or just roll out until flatter.

Place in the oven for about 10 minutes or until they have stiffened up and browned a little.

Place the cookies on a cooling rack, allow them to cool off a little and enjoy.

In 12 servings there is approximately 141 calories, but don’t eat them all at once.

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So there you have my three favourite low sugar sweet dessert recipes. Just to let you know, I didn’t create these recipes, although I have adapted them to be even healthier than the original recipes I was given.

I hope you like them 🙂

If you need some inspiration for recipe ideas, then why not download my free 21 recipe cookbook, Fit & Fresh. With quick & easy recipes for drinks, snacks, breakfast, lunch & dinner options it is a great starting place for your healthy & clean lifestyle.

DOWNLOAD HERE: http://lesleymorriso7.wix.com/fithealthyrecipes

If you have any questions about this Blog, then please feel free to email LM Fitness at info@lmfitness.info we are always really happy to hear your thoughts! Plus, remember if you have found this blog helpful or useful, Share it with your friends and subscribe to receive news of when we post new articles! You can also follow us on Social Media using the links to the right!