Table Charlotte- Recipes for the Week
|Good-for-you sweet treats as snack at any time|
|Satisfy sweet tooth before going to bed|
|Published Friday, June 12, 2020 2:33 pm|
|PHOTO | FAMILY FEATURES|
|No-bake salted caramel bars.|
While eating healthy and enjoying sweets seldom go hand-in-hand, choosing the right combination of nutritious ingredients can allow for guilt-free indulgences that shirks conventional dieting wisdom. In fact, some eating plans take it a step further by actually encouraging eating big in the evening when you’re naturally hungriest to help achieve your weight loss goals.
For example, “Always Eat After 7 PM,” written by Joel Marion, five-time best-selling e-book author and co-founder of the e-commerce supplement company BioTrust Nutrition, debunks popular diet myths and offers an easy-to-follow diet that accelerates fat-burning and allows you to indulge in your most intense cravings by eating the majority of your calories at night.
The outlined plan features a 14-day “acceleration phase” designed for rapid results, a “main phase” when you’ll learn which fat-burning foods to eat to achieve your weight loss goals and a “lifestyle phase” to keep the weight off for good.
Conventional wisdom dictates that it’s best to avoid carbs, eat an early dinner and never eat immediately before bed. However, Marion debunks the myths underlying traditional dieting with a simple, highly effective weight loss program allowing readers to enjoy social dinners without restriction, satisfy nighttime hunger with fat-burning sweet and salty pre-bedtime snacks and indulge cravings with strategically timed cheat meals.
With straightforward food lists, easy-to-follow meal plans and recipes for each phase, this can be a simpler, more enjoyable way to lose weight without feeling restricted. Taken directly from the book, these recipes for No Bake Salted Caramel Bars, Cherry Garcia Ice Cream and Fruit Tarts can satisfy that sweet tooth before heading to bed.
Learn more about the diet and book at joelmarion.com.
Prep time: 40 minutes
Cook time: 1 hour, 20 minutes
8 egg yolks
1 cup raw honey
1 tablespoon coconut flour
3 cans (13 2/3 ounces each) full-fat coconut milk
1 teaspoon vanilla extract
1/4 teaspoon lemon zest
Sugar Cookie Crust:
1/2 cup coconut oil, plus additional for greasing
1/2 cup palm shortening
1 cup coconut palm sugar
1 teaspoon baking soda
1 teaspoon cream of tartar
1/4 teaspoon salt
3 egg yolks
1⁄2 teaspoon vanilla extract
1 cup blanched almond flour
1⁄4 cup coconut flour
2 tablespoons arrowroot starch
2 kiwis, peeled and sliced
1 mango, peeled, pitted and sliced into 1/2-inch strips
1/2 cup raspberries
1/2 cup blackberries
1/2 cup blueberries
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