Healthy Dessert Recipes

If you are anything like me, it can be really difficult satisfying your sweet tooth when you are trying to eat healthy. When it comes to dessert I do not and will not skimp. Although I want to be able to have dessert, I don’t want it to jeopardize a good meal.

I have found some fool proof desserts that are actually delicious, satisfy my sweet tooth, AND I won’t pay for it later. These three easy, healthy desserts will change your mind about having dessert while eat healthy. I think you can make a healthy alternative for just about anything. Here are my favorites!

Even though it is summer, I love just about anything flavored pumpkin anytime. I made this “pumpkin pie” a few times. It is so delicious!

Pumpkin Pie Whip
• 1, 15 oz. can of pumpkin puree
• ½ cup skim milk
• 1, 1 oz. package of instant sugar-free vanilla pudding mix
• 1 tsp. pumpkin pie spice
• 1, 8 oz. container fat free frozen whipped topping

• In a medium bowl, mix together the pumpkin, milk, instant pudding mix, pumpkin pie spice, and fold in half of the whipped topping.
• Pour into an 8-inch pie plate and spread whipped topping over the top. Chill for an hour or until it is set.
• Enjoy pumpkin anytime of the year!

These are easiest brownies you could ever make. And they are healthy and quick!

Post 43-NancyBell (2)
Raw Brownies
• 1 cup rolled oats
• ½ cup carob powder
• ¼ cup toasted ground sesame seeds
• ¼ cup ground sunflower seeds
• ½ cup honey
• 2 cups chopped walnuts

• Combine the oats, carob powder, ground sesame seeds, ground sunflower seeds, honey and chopped nuts in a large bowl. Mix well and press into the bottom of one 8 inch square dish.
• Chill until solid. Cut into 2 inch squares to serve.
• Enjoy!

I love bananas almost as much as I love pumpkin. These cookies are really easy and taste so good!

Rich Fudge-y Raw Vegan Brownies

Healthy Banana Cookies
• 3 ripe bananas
• 2 cups rolled oats
• 1 cup dates, pitted and chopped
• 1/3 cup applesauce
• 1 tsp. vanilla extract

• Preheat oven to 350 degrees F
• In a large bowl mash the bananas, stir in the oats, dates, applesauce, and vanilla. After mixed well, sit for 15 minutes. Drop teaspoon sized balls on an ungreased cookie sheet.
• Bake for 20 minutes until lightly browned, Enjoy!
Post 43-NancyBell (1)
Happy Desserting!



Healthy Spring Recipes

Spring has sprung! I love spring, it is the best time of the year, everything is blooming and new energy and happiness can be found everywhere.  J  Since changing my lifestyle and eating healthier I am more aware of the “in season” fruits and vegetables.  There are so much variety in the spring, I feel like it is much easier to eat healthy.  After the changes I have made this past year, I feel like it is a great time to rediscover my healthy life and find some new recipes.

My husband and I have been taking turns cooking for each other depending who is home first.  He has recently been on a health kick that I am totally okay with.  He went to the doctor a few months ago and decided to make a change for a better life.  We stay active with each other and have been trying to continue to eat healthy.

I found a few easy spring recipes that I want to try!

Sugar Snap Pea and Shrimp Curry

Post 41-NancyBell (2)


  • 2 tbsp. canola oil
  • 2 tbsp. curry powder
  • 1 ½ lbs. raw shrimp, peeled and deveined
  • 1 lbs. sugar snap peas
  • 1 cup “lite” coconut milk
  • ¼ cup lemon juice
  • ½ tsp. salt


  • Heat the oil in a large skillet or wok over medium heat. Add curry powder and cook, stirring until fragrant. Add shrimp and peas, cook and continue stirring until the shrimp are almost cooked through.  Stir in coconut milk, lemon juice, and salt.
  • Bring to boil and cook until the shrimp have cooked through.
  • Enjoy!

Herb-Garlic Beef Roast

Post 41-NancyBell (1)


  • 1 oz. refrigerated cooked beef roast au jus
  • 1 lb. small round red potatoes, quartered
  • 3 medium carrots, sliced in ¾ in pieces
  • 1 tbsp. cooking oil
  • Freshly ground black pepper
  • 3 tbsp. chopped parsley
  • 3 garlic cloves, minced
  • 1 tbsp. finely shredded lemon peel


  • In a large skillet cook beef roast, covered over medium heat for 10 minutes. Uncover and simmer for 5 minutes more until juices are reduced.
  • Place vegetables in microwave dish, drizzle with cooking oil and sprinkle with pepper, toss to coat. Cover with lid and microwave for 10 minutes until tender
  • Stir vegetables into the skillet with beef.
  • To make the herb garlic mixtures, combine parsley, garlic, and lemon peel to a small bowl.
  • Serve and sprinkle with herb-garlic mixture. Enjoy!

Chicken and Lemon-Broccoli Alfredo

Post 41-NancyBell (3)


  • 4 small skinless, boneless chicken breasts halves
  • 8 oz. mushrooms, halfved
  • 1 tablespoon olive oil
  • 2 tsp. lemon peel
  • Sliced lemon
  • 3 cups fresh broccoli
  • 1, 10 oz. container of refrigerated light Alfredo pasta sauce
  • Salt and pepper


  • Season chicken with salt and pepper. In large skillet brown the chicken and mushrooms in hot oil.  Add broccoli and lemon slices to skillet.  Cover and cook for 8 minutes or until chicken is cooked through.
  • Place chicken and vegetables on plates, add Alfred sauce to the skillet and heat through. Serve with drizzled on top on chicken.  Add lemon peel and pepper.
  • Enjoy!

There are so many delicious recipes using fresh vegetables this season.  I have found so many on Pinterest that look absolutely wonderful! I can’t wait to get cooking and eating healthy.

Until Next time,