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Category: Desserts

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Gut-Loving Lemon Curd Tart

Craving the smooth tart taste of lemon inside a crispy crust baked with a touch of ginger and walnut? Look no further! This is a treat your taste buds and tummy will love!

My mum is obsessed with lemon desserts which has kind of rubbed off on me over the years. I created a paleo lemon curd mousse in my cookbook and in a continuous attempt to reuse and reinvent certain recipes, I came up with this lemon curd tart.

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Dairy-Free Coconut Cashew Ice Cream

Let’s face it, dairy makes me break out and slows down my digestion. You too? Then try this dairy-free vanilla style version that rivals the original. This dairy free coconut cashew ice cream is so good! Add whatever add-ins you like to make it your own.

Paleo Chocolate Orange Tartelettes

 

by Angela Law

Healthy desserts are my absolute weakness, but when I am constantly buying them out I cannot help but wonder how much sugar (refined or not) is actually being pumped into me. All in the name of “healthy” “raw” or “vegan” treats. It is usually around this time that I start to experiment at home because at least I will know what exactly is in them and I can easily adjust the sweetness to my own personal flavour.

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Warm Baked Apples In 35 Mins

by Angela Law

That’s it. I am officially declaring peace on dessert. Now, I’m not sure if “declaring peace” is actually a thing, but the way I see it is that for far too long, women have feared dessert, avoided the cake cabinet and been riddled with guilt when they do actually indulge.

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Peanut Butter Mousse Pies

Gluten free, Dairy free, Refined sugar free, Paleo

Makes 8.

Ingredients

Base
1 cup cashew nuts
1/4 cup cacao powder
1/4 cup rice malt syrup (or maple syrup)
Filling
1 cup peanut butter (sub any other nut butter for paleo)
3 large very ripe bananas 
1 tablespoon vanilla essence  
1/4 cup coconut oil, melted

Directions

  1. To make the base – place the cashew nuts in a food processor and process until roughly chopped. Add the cacao powder and rice malt syrup and pulse until combined and a dough forms.
  2. Divide the base mixture into 8 even pieces and using your fingers gently flatten out inside the base of 8 individual silicon muffin moulds.
  3. To make the pie filling – place all ingredients in a food processor and process until well combined. Pour the filling evenly on top of the base and place the muffin mould in the freezer.
  4. Before serving remove the pies from the silicon mould and allow to thaw for about 10 minutes before eating.
Wholefood Mango Cheesecake (Gluten Free, Dairy Free, Refined Sugar Free)

 

Mangoes always remind me of Summer. As soon as they hit stores, you know the season of bikinis, tanned skin, cold fruits and sweltering days is in full swing! As they are a high fodmap food, I can’t enjoy them as often as I did when I was little. But I couldn’t help myself when it came to the idea of a no-bake mango cheesecake!

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