Food Cheats


summer legs

Alright, we all have those days. It’s a constant battle between “I want to look good naked” and “Why don’t I just treat myself?” but stay strong my friends, because believe it or not, a healthy lifestyle even without Oreos and pie, is a pretty damn good one. It’s not always about looking good, though that is a bonus, for I can relate to those who aren’t as vain (and there’s nothing wrong with feeling beautiful, especially for that certain someone), it’s just human nature. No, the best part, is feeling better. Better in the entire sense of the word. Mentally and physically, there’s nothing better than loving the body you’re in, so why not treat it well? Being a runner, I’m always in a constant battle with food, never getting enough, while also eating too much. But here are some of my favorite food cheats that are just as satisfying, if not more so, than the otherwise, unhealthier evil twins. You’ll conquer that sweet tooth, satiate the grumbling belly, and love yourself for it. Eat up.

Paleo Molten Chocolate Lava Cakes via lava cakes


4 oz. dark chocolate
3 tbsp coconut oil
2 eggs
2 tbsp honey
1/2 tsp vanilla extract
Pinch of salt
1 tbsp almond flour
1 tbsp cocoa powder


  1. Preheat the oven to 375 degrees F. Prepare four ramekins with coconut oil spray. Dust with cocoa powder.
  2. Melt the chocolate and coconut oil in a large bowl in the microwave. Stir to combine and set aside.
  3. In a separate bowl, combine the eggs, honey, vanilla, and salt. Mix with a hand blender for 4-5 minutes, until frothy. Gently stir in the melted chocolate. Sift the almond flour and cocoa powder over the top and fold all of the ingredients together.
  4. Divide the batter equally among the four ramekins. Place on a baking sheet and put into the oven. Bake for 10-12 minutes until set. Serve warm.


chocolate chip cookie sticks
Makes: 45 cookie sticks –
Perfect chocolate chip cookies with the perfect hint of crunch so addictive, it’s hard to believe they are low in fat.

¼ cup vegan spread of choice, (like Smart Balance), softened
2 tablespoons unsweetened apple sauce
1 cup brown sugar substitute for lower calorie cookies, (or light brown sugar), packed
1 tablespoon vanilla extract
1 egg, room temp
1½ cups light spelt flour (oat, plain/all purpose flours are fine)
½ teaspoon baking soda
¾ teaspoon salt
½ cup chocolate chips

  1. Preheat oven to 190C | 375F. Line a 10-inch x 15-inch baking/cookie tray with baking/parchment paper and set aside.In a large bowl, combine the spread, apple sauce, sugar and vanilla, and whisk until light and creamy. Add the egg and whisk again until combined.
  2. In another bowl, mix together the flour, baking soda and salt. Stir into the batter and mix until combined well. Evenly spoon batter onto the prepared baking sheet, shaping into a rectangle 1-inch from the edges of the pan, and sprinkle with chocolate chips; pressing them lightly into the cookie dough.
    Bake for 10 – 15 minutes, or until a nice golden colour on the top and the edges are a nice brown colour. (They will be soft when taken out, but will firm up as they cool).
  3. Cool for about 10-20 minutes. Once cooled, slice cookies into ½-inch strips; gently remove them with a spatula, and place them onto a wire rack to cool completely.

Chocolate Peanut Butter Banana Freeze via

1 banana
2 tsp all natural peanut butter
12-15 dark chocolate chips
1 piece saran wrap

1. Set a piece of saran wrap on a hard surface.
2. Slice banana almost in half length wise, leave halves slightly attached.
3. Spread peanut butter in the center.
4. Evenly distribute chocolate chips.
5. Place banana on saran and wrap.
6. Freeze, allow to slightly defrost before eating.

Baked Parmesan Zucchinni Sticks via @jocooks


Serves: 8

3 medium Zucchini, cut in sticks
1 cup Panko breadcrumbs
½ cup Parmesan cheese, grated
1 egg salt and pepper to taste
Ranch dressing (optional)


  1. Preheat oven to 425 F degrees. Prepare a baking sheet with parchment paper.
  2. I used 3 medium zucchini which I cut in half, then cut each half in half lengthwise, then each quarter in half again, so you end up with 8 sticks from one zucchini.
  3. Beat the egg in a shallow plate. Season the egg with salt and pepper. In another shallow plate mix the Panko breadcrumbs together with the Parmesan cheese.
  4. Season with salt and pepper. Dip each zucchini stick in the egg wash, then roll through the breadcrumb mixture, making sure each stick is fully covered with the breadcrumbs.
  5. Bake for about 20 minutes or until golden brown and crispy. Serve with Ranch dressing or Marinara sauce.

Breakfast Cookie via @cleanfoodcrush

breakfast cookie

Preheat oven to 375 degrees F

1/2 cup dry oatmeal
2 tablespoons almond flour
4 tablespoons mashed banana(1 medium banana)
Sweetner is optional: pinch stevia, 1 tsp raw honey, or 1 tsp agave.

{OPTIONAL:1 Tbs flaxseeds,1 Tbs cacao powder (for chocolate cookie),1/2 tsp cinnamon,1 Tbs cacao chips, OR, 1 Tbs almond/peanut butter.


  1. Mix oats, almond flour and mashed banana in a medium bowl. Mix in your optional Add-Ins of choice. Combine well.
  2. Place the mixture on a parchment lined baking sheet, form into a round 6-8 inch cookie and flatten about 1/4-1/2 inch thickness. Bake at 375 degrees F for 8-10 min.
  3. Flip carefully with large spatula and then bake for an additional 5-8 min. Keep an eye on it. You want the edges to just brown. Cool.
    Mix a few tablespoons Greek yogurt, quark, or whipped coconut cream, with a drop of vanilla and a pinch of your favorite sweetener. Spread the yogurt/cream the cookie. Top with your favorite fruit, berries or nuts.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s