It may be wise to skip dessert if you’re on a mission to lose weight. But if you love an after-dinner sweet, I get you, and it can be part of a balanced and altogether healthy regimen.
Deprivation is not my thing. Some people place great virtue on swearing off carbs, caffeine, sugar, dairy, gluten, etc., but to me, rigid restrictions only cause stress and obsession.
Mindfulness and moderation are the other way to go. Instead of strict rules, I try to eat healthy most of the time, enjoy treats when I have them, and generally practice being present and self-aware.
It’s kind of like the 80/20 approach (80 percent of your diet is “clean,” i.e., fruits, veggies, lean protein, whole grains, etc., and the remaining 20 percent is whatever tickles your fancy), with a little extra attention to how different food choices feel. That awareness — when free from self-judgment — helps facilitate healthy eating.
Have pizza for lunch … then noncritically observe subsequent thirstiness and bloat … crave lighter dinner.
This isn’t a perfect science. It’s fluid and imperfect, but it’s reasonable, sustainable, and it prioritizes big-picture health and well-being.
If you’re tracking with me, here are a few more playful ways to put a positive spin on your occasional treat. These desserts are more dynamic than your average box of Betty Crocker, thanks to parsnips, zucchini and beets.
To be clear, including vegetables in baked goods doesn’t make them healthy. These recipes still have plenty of sugar and fat. But they are also more interesting and nutritious than typical sweets.
Veggies add unexpected value! Their flavors meld in and are basically indistinguishable, but parsnips contribute texture and a subtle nuttiness to these oatmeal chocolate chip cookies. Zucchini lends just the right amount of moisture to the brownies. Beets make the cupcakes rich and extra smooth.
Whether you dabble in dessert or not, I wish you happy eating. Life is too short for anything else.
Recipe: Oatmeal & Parsnip Chocolate Chip Cookies