I make tasty desserts without sugar... and flour... and gluten. What's left? Check out Healthy Indulgences Blog to find out! 
An Easter GIVEAWAY + Homemade Chocolate Peanut Butter Egg Candies (a.k.a. “Better-than-Reese’s” Eggs!) for a Healthier Holiday
My name is Lauren, and I’m a Reese’s peanut butter egg-a-holic.
Earlier this month, I received a request from a reader, Deb, to create a healthier version of the highly addictive, seasonal candy that is the Reese’s egg. Knowing there are many low carb eaters out there who face the temptation to hoard these candies every Easter, I was determined to create a healthier alternative. It would be dairy-free, soy-free, and paleo for my primal peeps and allergen-averse readers.
Homemade Chocolate Candy Bark and my Kindle E-Book!
Boy oh boy, it’s good to be back in the kitchen! Back with a little something special for the holidays, of course. It’s sugar-free, vegan chocolate candy bark! Isn’t it purdy, lounging on a gold doily?
G-l-a-m-o-r-o-u-s, baby!
Doilies are works of art, aren’t they? I see them as small, papery miracles. They make any food visually appealing. They make you feel like you have some sort of “eye” for decorating. They come in classic white, or SHINY!!! I’m a firm believer in their ability to make everything better. Except break-ups. Only Ben and Jerry’s… er, HOMEMADE SUGAR-FREE CHOCOLATE ICE CREAM can help those.
This festive candy is made with a smooth and sweet chocolate base that contains no milk, but all of the richness of traditional milk chocolate bark. This candy bark is one for your Christmas cookbook.
Homemade, Healthier Pop Tarts! A sugar-free and scrumptious low carb version of the breakfast treat.
If you haven’t heard yet, the E-Cookbook is up for sale! It’s $5.99 and stuffed full of printable recipes and sugar-free baking tips n’ tricks. To everyone who’s already gotten a copy: Thank you SO much for supporting my experiments in the kitchen! The Kindle and Ipad versions are in the works. You asked, and I shall deliver! Like my Facebook page and follow my Pinterest board for updates.
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Healthier Pop Tarts! Say what?!
It’s the breakfast I used to fantasize about as a little kid, walking hand-in-hand with my mom in the grocery store. She would always lovingly shoo me away from the sugary cereals and snacks, so these pre-packaged frosted hand pies were a rare treat for me.
Until college. Then, anything was game! Ever heard of the freshman 15 30? Yeah, that totally happened to me. Pop Tarts helped make it happen. That’s why I decided to give a Healthy Indulgences make over to Kellogg’s best selling junk food-for-breakfast product. My low carb version of the iconic pastry is gluten-free, no sugar added, and equally yummy!
Announcing an E-COOKBOOK (!!!) and Instant Ice Cream and Hot Fudge Sauce for Sugar-Free Sundaes!
The giveaway winner for the Bento lunchbox is commenter #55, Suzie. Thanks for participating, everyone!
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Pictured below is my instant strawberry ice cream with rich homemade hot fudge sauce that’s low carb and sugar-free. It’s just as yummy as the sundaes you’ve enjoyed at ice cream parlors, guaranteed! Scroll down to the bottom of this post for the recipes…
With the end of summer comes the beginning-of-school-year scramble for the youth and youthful at heart! New pens and pencils and binders are carefully arranged in book bags, and text books are purchased begrudgingly by students (hint: Amazon and half.com are your friends). Wardrobes and hairdos and parking permits are revitalized and renewed!
As for me, I’m still stuck in summer mode. Sure, I have my schedule for courses set, my books ordered, and the prospects of new faces and intellectual discovery (shout-out to all my nerds out there!) getting my mind a’buzzing with possibilities. It’s an exciting time, every semester, you know? It’s the thrilling feeling of anticipation that comes with new beginnings, with novelty, with plunging headlong into the unknown.
It all sounds a little dramatic, you say? Well, I have to keep myself excited during my extended undergraduate education, hah! To all you people who knew what you wanted to do with your lives when you were 18 – “congratulations and you suck,” in the immortal words of Marina Keegan, God rest her beautiful soul.
That same feeling—that sense of anticipation—is the one I’ve been getting for the past four years blogging, constantly revising recipes in my messy test kitchen, trying this plate, that camera angle for food photoshoots, and opening my email inbox to new questions that pose new challenges to navigate in the kitchen. The wonderful people (that means YOU) who have given me tips and left helpful comments on the site and Facebook page are the other, more important, reason I’ve kept blogging. Thanks to your encouraging words and donations this website lives on!
After receiving numerous questions from you about sugar-free baking and substitutions, I decided to work on tidying up all the information on this blog into one project. The culmination of this summer’s efforts is the Healthy Indulgences e-cookbook! It’s finally ready, and will be posted for sale on the redesigned website on Monday, August 19th is posted for sale here!
Taking a break!
Hiatus until Nov. 5th… school-related reasons, of course!
Upcoming healthful recipes for the holidays:
~Simple Honey Cookies
~Chewy Spice Cookies
~Seven Layer Bars
~Chocolate Clusters
~Apple Upside Down Cake
~Pumpkin Gooey Butter Cake
Will be back in the kitchen after exams!