The Sun is Always Shining on these Bright and Colorful Desserts

I am trying to eat less processed sugar.  I can usually do a pretty good job if I avoid soy or coconut yogurts (23 grams of sugar, are you kidding, that’s my daily intact!?)  Of course, I really only work on this avoidance during the week.  On the weekend it’s a free-for-all, though I am trying to limit that F-F-A to only one day on the weekend… and to only one “splurge”.

Increasing my protein and fat intact with nuts when I’m craving sugar has helped and made me realize that my cravings may come from a lack of fat (healthy) in my diet.  It’s not intentional by any means, but prior to limiting my sugar intake I got a lot of my fat from sugary foods and all the oils that came with them, rather than healthier sources, thus never really introducing those sources into my diet.  Plus, I really hate avocados, I feel like they suck the life (flavor) out of food.

Sometimes during the week, however, I get a little gnawing in my tummy from my brain.  Rather than give in I look up recipes I can make, and inevitably never do, on the weekends.  Today’s a pretty cloudy, dreary day so I thought I’d find some fun, cheery desserts to brighten it up.

Homemade Vegan Lemon Drops from Fork and Beans


Mint Chocolate Chip Ice Cream from Chocolate Covered Katie


Little Raw Vegan Peach Raspberry Dream Cakes from Fragrant Vanilla Cake


Sweet and Creamy One-Ingredient Ice Cream


Skinny Vegan Key Lime Pie Bars from Blahnik Baker


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3 thoughts on “The Sun is Always Shining on these Bright and Colorful Desserts

  1. Seriously? You hate avocados? They are perfect, creamy, delicious and can be used in so many ways. I think you just haven’t found the right recipe.
    Honestly, I can just cut open an avocado and go at it with a spoon. To die for.

    • It’s true and it makes me really sad! I used to love avocados and would eat them plain all the time, but about 4 years ago they started tasting terrible to me, I have no idea why. I did move to Austin around then, maybe avocados are just different here, which seems doubtful. If they’re extremely seasoned, like in a guacamole, then I’m usually good with that. Who knows what the deal is.

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