Revealing More Of Myself… (and a SINFUL Dessert!)

I was honoured last week to be interviewed by UK blogger Olivia Pennelle, a fellow sober living lover and passionate healthy foodie.

She lives in Manchester, and I just LOVE the Internet for connecting us across the miles. It’s so cool!

Olivia got sober on March 26, 2012 and proceeded to completely transform her health, losing over 50 pounds and embarked on a mission to become the healthiest version of herself–body, mind and spirit.

You can see why I resonate with her!

In 2015, she launched her Blog. She took a holistic approach towards her sobriety and subsequent weight loss, and in her post “How I Lost Nearly 50 Pounds”, she shares her strategies.

I like Olivia. A lot.

She is using her story to improve the lives of others and she is sharing her journey openly and authentically.

Her work MATTERS.

I hope you check out her blog “Liv’s Recovery Kitchen” and then follow her on Twitter and Facebook.

So, today, I thought I would share the link to read my interview with Olivia. In it, I reveal more of my story. In case you wanted to learn a little more about me, you can find it there.

At the end of the interview, I also offer my top strategies that have helped me in recovery that can be applied by anyone if you’re looking to feel better and be healthier in your life.

I hope it serves you.

I also wanted to offer a sinful dessert recipe without the SIN! It builds on last week’s recipe where we made the Coconut Whipped Cream.

But first, THIS recipe is one I shared with my Kick The Sugar Challengers over the weekend, as we introduced another fruit a few weeks ago, and I think we were all ready to enjoy a dessert as we celebrate our FINAL week of Re-Integration!

There are LOTS of variations like adding nut butter or raw cacao powder, frozen strawberries and even frozen avocado, but the original is SO satisfying and takes mere moments to make.

The Kitchn did a great job of their video, so I have added it here:



Bananas, sliced and frozen


Blend in a food processor and serve immediately!

NOTE: At first, you may feel like there is NO WAY this is going to turn into ice cream…TRUST! It happens, it may just take a minute or two of blending. 🙂

I hope you enjoy this banana treat now and again when you want to feed the kids something healthy and delicious or when you just need that craving satisfied….with NO sugar crash! 

But BELOW is the recipe I am SO excited to share! This is one we can all celebrate with as we evolve from being Kick The Sugar Challengers to Kick The Sugar Warriors!

We are SO CLOSE!!!

With NO sugar and just a few frozen dark cherries, we are enjoying something decadent and delicious without spiking our blood sugar or derailing our health goals.

Plus, it takes only a few minutes to make!

I LOVE that!

I hope you try this recipe and enjoy. Please comment below if you give it a shot! I’d love to hear from you. 🙂

Because I want you to love your life one bite at a time.

xo Sarah

P.S. To sign up for the next round of the Kick The Sugar Challenge, click here and join the Wait List! The next round starts in a few weeks. 

P.P.S. Let’s be friends! Connect with me on Facebook , Twitter and Instagram.  Plus, if you haven’t already subscribed to my blog, you should! That way, you won’t miss anything. For joining, you get my personal meal plan, shopping list, and a week’s worth of easy, tasty recipes!



Sarah Roberts

Serves 4

Why I Make This: This creamy, dreamy dessert is so rich and delicious that only a little bit is needed to satisfy a craving. With the sweetness of the cherries, the richness of the coconut milk and the crunch of the coconut strips and hazelnuts, it is reminiscent of an ice cream parlour treat...without the sugar hit!


  • Coconut whipped cream (see video recipe) from last week's post
  • 15 organic frozen dark sweet cherries (I buy mine at Costco)
  • 2 Tablespoons crushed hazelnuts (buy them whole and crush them by hand)
  • 2 Tablespoons organic raw coconut strips (I buy the Prana brand at Kardish health food stores in Ottawa). You can also use raw or toasted coconut chips if you can't find the strips.


  1. Make the coconut whipped cream as per the recipe.
  2. While the cream is still in the food processor or bowl, add in the cherries and pulse, leaving some cherry chunks.
  3. Scoop out the ice cream into a medium-sized bowl and stir in the chopped hazelnuts and coconut strips, reserving a little of each for garnish.
  4. Place ice cream in the freezer for 20 minutes (for softer ice cream) or longer (for harder ice cream).
  5. Sprinkle your reserved coconut and hazelnuts on top of each serving and enjoy!

NOTE: If you freeze the ice cream for a few hours, it will become frozen solid. Allow it to sit out and thaw slightly before serving. Use an ice cream scoop warmed under water.

DID YOU KNOW? Coconuts are rich in fibre, vitamins C, E, B1, B3, B5 and B6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous.

Coconut milk is an excellent alternative to cow's milk, especially for those who are lactose intolerant or for those looking to limit their sugar consumption.

One cup of cow's milk has over 12 grams of sugar! That's over 3 teaspoons! 1 cup of coconut milk has only 4 grams of sugar, and due to the richness of it, we need less to feel satisfied.


Leave A Response

* Denotes Required Field