Liew - Clean sweets: simple, high-protein desserts for one: with gluten-free, sugar-free, vegan, paleo, and keto options

Please note that I do not possess any official certifications in nutrition, fitness, or the health industry. I have included basic nutritional information for each recipe, which has been cross-checked by two certified dietitians. These measurements are for the ingredients specified in the base recipe (without any of the swaps offered) and will differ depending on what brand or option you choose. Please consult a medical practitioner or registered dietician for personal dietary needs. I WAS A CHUBBY LITTLE FELLA for most of my life. I grew up in Australia in a family of Persians, Chinese, Malaysians, and Brits, and food was both a reward and a central part of celebrations.

By the time I finished college, overweight from years of being sedentary and eating at 3 a.m., I knew I needed to make some drastic dietary changeschanges that would be achievable and that I could maintain. Exercise came naturally, but sticking to a healthy diet didntuntil I began to realize that through trial and error I was able to lighten up the treats and desserts that were always my diet-downfall. Soon, I was able to enjoy desserts every single day as part of my healthy diet. After extensively developing and experimenting with recipes, I have a firm grasp on what works and what doesnt work in healthy dessert adaptations. Because I blog about a wide range of sweet recipes, I understand what flavors readers appreciate most, and what they find easiest to prepare. My voice is unique in the large healthy food blogging community.

Most male food bloggers do not focus on healthy recipes or ingredients, and my more masculine approach seems to really resonate with readersboth men and women. I also enjoy sharing my family stories, conversations with friends, inspiration for recipes, and day-to-day relatable endeavors in my effort to live a healthy life, and these personal notes have fostered a loyal audience of readers and home bakers. Cooking and eating have always been a central part of my life, family, culture, and identity. Through The Big Mans World, Im able to share this love and passion in a healthy way. I am a foodie, and creativity and originality are essential. Ever.

If you are like me and you cant say no to dessert EVERY SINGLE DAY, this cookbook is for you! Every single recipe is healthier than their traditional counterparts, and Ive made sure to add a boost of protein in each one, whether that be through eggs, dairy, protein powder, or nuts and spreads. If you are like me and you cant say no to dessert EVERY SINGLE DAY, this cookbook is for you! Every single recipe is healthier than their traditional counterparts, and Ive made sure to add a boost of protein in each one, whether that be through eggs, dairy, protein powder, or nuts and spreads.

Not only that, Ive cut down on as much sugar (natural or processed) as possible, without sacrificing on the taste. Yes, some recipes do call for or recommend real maple syrup, agave, or even coconut sugar, but its in a much smaller amount. If even that is too much, Ive tried to provide a sugar-free alternative if possible. Best of all, every single recipe is 100% gluten-free. Saying all this, if you are after a dessert-parlor-style sundae, a boxed brownie, or a rich and creamy ice cream, then youll be disappointed. I want YOU to enjoy dessert multiple times a day, whether that be ice cream as a post-workout snack (the mocha ice cream on page 163), a brownie that you can enjoy for breakfast (I love the breakfast brownie on page 47), or a bakery-style blueberry muffin that you can enjoy between meals (see recipe on page 82).

Im not one to deprive myself, but Im also wary of what I put into my body, so Im happy to enjoy a healthier dessertand even better if it can be for every single meal. As my motto in life states: Let them eat cake... for breakfast.

I started my blog, The Big Mans World, as a somewhat random online journal where I shared my meals, restaurants, and other life antics, including thoughts on the human body and the media. Slowly, I started sharing recipes as a means for my own record. I wanted to be able to have all of my random creations stored somewhere for easy reference, and soon enough I had quite the list.

I never, in a million years, would have thought people would actually start making the recipes and start leaving feedbackpositive feedback! It was comforting to hear other people who had gone through their own weight loss journey and/or had trouble taming their sweet tooth. Since July 2013, Ive been sharing healthy recipes on my site thebigmansworld.com. The longer I blogged, the more I learned what my readers enjoyed: options. While most healthy recipe blogs cater to specific dietsvegan, gluten-free, paleo, sugar-freeI develop one base recipe and then share tested options for each of these particular diets, if possible. = gluten-free = sugar-free = vegan = paleo My goal is healthy eating. I personally dont follow a specific regimen but rather experiment with multiple diets.

While many of my readers come to my blog in search of dessert recipes with narrowly designed ingredient lists, many of my readers are simply like me: men and women looking to indulge without guilt. Not using tapioca flour, coconut nectar, xanthum gum, vitamixers, nut grinders, and citrus reamers forced me to step outside the box to create delicious desserts for discerning chefs. This separates me from other bloggers who rely on more expensive and hard-to-find ingredients and gadgets. My recipes can be made the instant the craving starts; no trip to a far-away health food store required.

WHEN CREATING RECIPES for the cookbook (along with most of the recipes on my website), I try to ensure that there isnt a laundry list of ingredients. Furthermore, I try to ensure the key ingredients used have easy substitutions available.

These substitutions are based around other similar ingredients, and ones that can be used interchangeably. They dont affect the original ingredient too much, and still result in a very similar final product.

Many of the recipes in this cookbook include a mashed starch of some sort. Below are the ones that can be used interchangeably, and Ive also included some handy tricks if you opt to use those instead. Pumpkin: My favorite base, as its not overpowering and very slightly sweet. It works fantastically with chocolate recipes.

Sweet Potato: Similar to pumpkin, its naturally sweeter, and in no-cook recipes it yields the thickest consistency. Its great for puddings, smoothies, and frozen desserts. It also bakes very well. Banana: Mashed, overripe banana can be used in almost any baked good to add moisture and tenderness. It also works as a great replacement for butter and/or oil. However, unlike the other three bases, it is quite overpowering and unless the recipe is banana specific, you are best to stick to another option.

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