3 Sweet Treats That Won’t Sabotage Your Health Goals

If you’ve been following along with us, you know I just had another little boy about 4 months ago. You, likely, also know that Jess and I both have an insatiable sweet tooth. I’ve been doing my best to ditch the last of about 45 pregnancy pounds, but of course am having a hard time declining desserts. So I enlisted the help of fellow blogger, and holistic health coach Amanda Guld from Babies and Barbells to track down a few recipes for sweet treats that won’t wreck my new year resolution. She came back with Chocolate Chip Cookies, Peanutty Bars and Paleo Banana Nut Muffins. Um. Yes please!

Amanda is a special education teacher turned work-at-home mom with two little ones and a third on the way. She has turned her passion for health and fitness into a career as a virtual accountability and holistic health coach.  Upon graduating from the Institute for Integrative Nutrition, Amanda holds space for both individuals and group coaching.  

To learn more and to connect with Amanda
instagram: @babiesnbarbells
community for women:

Check out her recipe suggestions below:


Do snowy days just make you want to bake?

I don’t know if it’s the smell of chocolate chip cookies or brownies that bring me back to my childhood or wanting an escape from feeling cooped up inside all day, but the urge is real!So, how do you stay committed to your health and wellness goals, while also enjoying some of your favorite past indulgences?

Simple, with a few easy substitutions! These 3 quick, low sugar recipes are sure to be a hit with young and old alike!

Chocolate Chip Cookies

(Recipe from the Fixate Cookbook – link to purchase:  )

Serves: 26 (1 cookie each) Prep Time: 20 minutesCooking Time: 16 minutes


  • 3 cups almond flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1/4 cup extra-virgin coconut oil, melted
  • 1/4 cup pure maple syrup (or raw honey)
  • 1 large egg
  • 2 large egg whites (1/4 cup)
  • 1 teaspoon pure vanilla extract
  • 1/2 cup semi-sweet (or dark) chocolate chips

How To:

  1. Preheat oven to 375* F
  2. Line two baking sheets with parchment paper. Set aside.
  3. Combine almond flour, baking soda, and salt in a medium bowl; mix well. Set aside.
  4. Beat oil and maple syrup in a large mixer bowl until creamy, approximately 4 to 5 minutes.
  5. Add egg, egg whites, and extract; beat for an additional 2 minutes.
  6. Add almond flour mixture to egg mixture; mix until blended.
  7. Add chocolate chips; mix until just blended.
  8. Drop by rounded Tbsp onto prepared baking sheet.  Flatten cookies with a spatula if traditional cookie appearance is desired.  Bake for 14 to 16 minutes, or until golden brown.
  9. Store in an airtight container.

Nutritional Information (per serving): Calories: 126, Total Fat: 10 g, Carbohydrates: 8 g, Fiber: 2 g, Sugars: 5 g, Protein: 3 g

Peanutty Peanut Butter Squares 

(Recipe from the Fixate Cookbook – link to purchase:  ) 
Serves: 16 (1 square each) Prep Time: 20 minutesCooking Time: 23 minutes


  • Nonstick cooking spray
  • 1.5 cups all-natural smooth peanut butter
  • 1/2 cup raw honey (or pure maple syrup)
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, at room temperature
  • 1/2 teaspoon baking soda, gluten-free

How To:

  1. Preheat oven to 350* F.
  2. Lightly coat 8×8-inch baking pan with spray. Set aside.
  3. Combine peanut butter, honey, extract, eggs, and baking soda in a large bow; mix well.
  4. Evenly spread batter into prepared pan.  Smooth top with a spatula.
  5. Bake for 20 to 23 minutes.  Squares may be a little sodt when coming out of the oven, but they will continue to cook.
  6. Cool. Cut into squares.

Nutritional Information (per serving): Calories: 182, Total Fat: 13 g, Carbohydrates: 13 g, Fiber 1 g, Sugars: 10 g, Protein: 7 g 

Paleo Banana Nut Muffins

( Recipe from )

Serves: 12 (1 muffin) 

  • 4 bananas, mashed with a fork (the more ripe, the better)
  • 4 eggs
  • 1/2 cup almond butter
  • 2 tablespoons coconut oil, melted
  • 1 teaspoon vanilla
  • 1/2 cup coconut flour
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

How To:

  1. Preheat oven to 350 degrees F. Line a muffin tin with cups. In a large bowl, add bananas, eggs, almond butter, coconut oil, and vanilla. Using a hand blender, blend to combine.
  2. Add in the coconut flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Blend into the wet mixture, scraping down the sides with a spatula. Distribute the batter evenly into the lined muffin tins, filling each about two-thirds of the way full.
  3. Bake for 20-25 minutes, until a toothpick comes out clean. Serve warm or store in the refrigerator in a resealable bag.

Nutritional Information (per serving): Calories: 161, Total Fat: 10.3 g, Carbohydrates: 14.1 g, Fiber 4 g, Sugars: 5.6 g, Protein: 5.2 g 

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