343: 3 Plant-Based Desserts That Prove Healthy Can Be Exciting!

Join Jarrod and his teenage daughter, Kate—the family’s plant-based baking prodigy—as they let you in on her TOP 3 mouthwatering, guilt-free desserts that align perfectly with a whole food plant-based (WFPB) lifestyle! 

From decadent chocolate delights to fruity crowd-pleasers, these gluten-free, nutrient-dense treats prove healthy eating doesn’t mean sacrificing flavor—or fun!

 Why You’ll LOVE This Episode:

• Teen-Approved WFPB Dessert ideas: Discover how Kate’s easy, family-friendly vegan desserts win over even the pickiest eaters (yes, teens included!).
  
  
• Sustainable Living Made DELICIOUS: This episode will help you escape the diet mentality as you hear how joyful and sustainable the WFPB Lifestyle can be—deprivation free—and packed with flavor!

Craving More? Whether you’re a vegan newbie, a health-conscious parent, or a genuine lover of sweet treats seeking sugar-free alternatives, let this episode be your inspiration that the right vegan desserts will make you forget they’re healthy! 🎉

Tune in to discover Kate's top dessert picks and gain inspiration that healthy eating can be delicious and enjoyable for the whole family - even teens!

Click play now and join thousands of listeners transforming their health—one new whole food plant-based favorite at a time! 🌱💪

P.S. Ready to bake like Kate? Grab her family-approved recipes in our Original and Thrive Cookbooks.

Send us a text

💃🏻 Ready to learn how to actually enjoy eating whole plant foods so you can finally feel great and fully experience life? Inside Accelerator, we'll take you by the hand & walk you step-by-step through our proven 5-Step WFPB Framework so you can heal naturally & actively live your God-given dreams. Join the Waitlist Here... the Doors are Opening Soon!

🎁 Not yet a member of our FREE plant-based community, PIE? Once you're on the inside, every single podcast episode becomes searchable for you. 😲 Join the family to gain the plant-based encouragement, real health-changing ideas, and sustainable plant-based inspiration you've been praying for! 💕

🥣 Grab our Cookbook Bundles (and snag the incredible Bonuses today) to learn the simple way to make whole food plant-based eating quick, enjoyable, and sustainable.

🤔 Wondering what's in our new Thrive Cookbook? Click here for the inside scoop!

Please subscribe & give the show a 5-star rating on Apple Podcasts, Spotify, or other podcast providers. And don’t forget to share it with a friend for inspiration!

Episode Transcript

Speaker 1 (00:00):
Hey sister, welcome to the Power on Plants podcast.
Are you tired of staring intothe fridge wondering what to eat
so you can just feel better?
Do you want to avoid spendinghours in the kitchen making
complicated meals in the name ofhealth?
Would you love to leave fatiguebehind and finally have the
energy to do all the things youwant to do?
Hi, we're Jared and AnitaRoussel, Christ followers,

(00:23):
healthcare professionals,parents of four and big fans of
great tasting food.
We, too, tried exercising more,eating natural and clean foods,
but we still found ourselvesstruggling with what we thought
were changes that come with ageor bad genes, and we weren't
finding answers to traditionalroutes.
So we dug into the research andcreated our secret nutritional

(00:44):
weapon sustainable plant-basedliving.
The truth is, you can eat morewhole plant foods, and it's not
hard.
You just need the way.
That's realistic and deliciousso you never feel deprived.
If you're ready to enjoy yourmeals, no longer be held back by
your health struggles andactively live your life, then
you're in the right place.

(01:05):
So grab your favoriteplant-based cup of happy pop in
those earbuds and let's getstarted.

Speaker 2 (01:11):
Welcome to the Power on Plants podcast.
We are thrilled to have youhere If you're a first-time
listener.
Normally Anita is my co-host,but we have a special guest
Today.
We have our daughter.
A special guest Today we haveour daughter, kate.
Hey, so great to be here.
Well, we thought today that wewould have Kate share with us

(01:31):
her favorite three desserts.
Now Kate is the family bakerand dessert maker.
Now she makes other things, butthis seems to be her specialty.
So we thought how fitting thatwe would have Kate share with us
three of her favorite desserts.
Are you game for this, kate?

Speaker 3 (01:48):
Yes.

Speaker 2 (01:48):
Are you excited?
Yes, excited to be here.
All right, share with us yourfirst favorite dessert.

Speaker 3 (01:54):
The top would probably have to be cobbler,
because it's just so simple.
All you do is just take frozenfruit, dump it in a casserole
dish, and then I make somegluten-free crust to go on top,
and then you just bake it.

Speaker 2 (02:09):
And it's just as simple as that About how long
does it take to make it?

Speaker 3 (02:13):
I never time it.

Speaker 2 (02:14):
How long would you guess?

Speaker 3 (02:16):
Hour, hour and a half , at about 350 degrees.

Speaker 2 (02:20):
Now, is that how long you bake it, or is that how
long it takes from start tofinish, where people are
enjoying it?

Speaker 3 (02:25):
To bake.

Speaker 2 (02:26):
So it bakes for an hour and a half.

Speaker 3 (02:27):
To just make it 15 minutes.

Speaker 2 (02:30):
Okay, so not long, but maybe a little bit of
planning.
Do you eat this cobbler plain?

Speaker 3 (02:35):
No, we put mom's vanilla ice cream on top.

Speaker 2 (02:39):
This ice cream is amazing.
We have been making nice creamin our family for quite some
time and we make it with frozenbananas and as great as it is,
you can never really quiteescape that banana flavor.
It may not always be right forevery situation.
So because that homemadevanilla-flavored ice cream goes

(03:02):
ideally with some of our dishes,but we didn't have a good
recipe, we decided to make oneup.
Now, did you make it, Kate?

Speaker 3 (03:06):
No, mom did.

Speaker 2 (03:08):
She did.
Okay, did you help her make it?

Speaker 3 (03:10):
Sort of, we made it for a long time before I
actually got the recipe.
Then she just decided to makethe recipe because we never
could remember how much she put,so it was always guesswork.

Speaker 2 (03:21):
Well, many of Anita's recipes start as just her
putting stuff together.
She's just always beennaturally gifted at being able
to put things together and haveit taste absolutely amazing.
Her parents were the exact sameway.
I never saw them follow arecipe.
They just intuitively knew howto put ingredients together and
taste amazing.
So many times and we've talkedabout this before on the podcast

(03:43):
where Anita will make somethingand then she has to hone it in,
try to get the measurements sothat way it could be reproduced
by others.
And unfortunately, I and someof the other family members have
to play taste tester about ahalf dozen times before we
actually get down to the exactmeasurements and then release
the recipe.
So got to play taste tester.

(04:04):
It's a tough job, but somebodyhas to do it.

Speaker 3 (04:07):
I think you enjoy it.

Speaker 2 (04:09):
Well, I'm not going to let her know that, I'm going
to let her just think it's alabor of love, like, okay, if I
have to, all right, you'vetwisted my arm.
But yes, secretly I do love itbecause it's always amazing,
even whenever she thinks theproportions are out of sync,
because she loves to make surethat it is perfect before she
puts her name on it.
It's always delicious, allright.

(04:29):
Well, what is a second favoritedessert that you do?

Speaker 3 (04:32):
Second would be the chocolate bliss cupcakes.
Mom asks for those a lot, so Imake them quite a bit.

Speaker 2 (04:39):
Now you went over that fairly quickly.
That was chocolate blisscupcakes.
Kate made this recipe upspecifically for Anita and
you're right, kate, your motherdoes ask for it quite a bit.
Now, we don't eat dessert everyday, but as far as desserts go,
whenever it's time for onewe've got just that little
desire for something sweet.

(05:00):
She will ask for this one.

Speaker 3 (05:02):
I actually.
It started out I was trying tomake a mug cake because we
already had a recipe for justregular chocolate cake, so I
thought I would make a mug cakethat was gluten-free.
But I tried it and it was supertough.
So I just thought why don't Ijust throw this in the oven?
So I did, and out came cupcakes.

Speaker 2 (05:21):
And after those come out of the oven and they've
cooled a little bit, we will topit with a chocolate icing that
we make.
The Chocolate Bliss Cupcakerecipe right now is available
for our Accelerator and alumnimembers that has not made it
into a for sale cookbook yet.
All right, Kate, both of thoseare amazing recipes.
What about number three?

(05:42):
What is your third favoritedessert to make?

Speaker 3 (05:45):
Decadent brownies, the chocolate ones that mom came
up with.

Speaker 2 (05:49):
So your mother made those.

Speaker 3 (05:51):
Yes.

Speaker 2 (05:52):
Now, how long have we been eating those?
It's been for a couple of yearsnow, hasn't it?

Speaker 3 (05:55):
One to two maybe.

Speaker 2 (05:57):
I know it's a more recent one that your mother has
developed, but that has becomequickly another favorite here.
So if you've ever had thosefudgy brownies and Anita has
talked about how many years agowhen she and I were in college
back in Memphis there was thisrestaurant we would go to, kind
of almost more like a dive.
It was called the North EndCafe and we would get the hot

(06:18):
fudge pie.
That was a favorite when we hada date night, but maybe not a
lot of money we would go out andbuy one of these and share.
It was just so rich and fudgyand we hadn't had anything like
that in years, especiallynothing that we would consider
as even close to being healthy.
So when Anita developed this ithad such a fudginess and just
that delicious chocolate flavorand she kind of tweaked it until

(06:41):
she got it to that consistencyof the hot fudge pie and we just
absolutely love it.
It takes us back to those daysback in college, many, many
years ago.

Speaker 3 (06:49):
Well, when we do the hot fudge pie and put the ice
cream on top, we actually bakeit five minutes less, so that
it's more fudgy, I guess.

Speaker 2 (06:58):
Yeah, it has more of that Gooeyness.
Exactly, it has more of kind,of that gooey fudgy texture.
If you cook a little bit longer, it's less so.
It's more like a typicalbrownie.
So you can tailor it to howeveryou want and we just absolutely
love it.
Now this recipe is actuallyfound in our cookbook Thrive, so
that is available where you cango to wwwpoweronplantscom slash

(07:23):
cookbook.
Listen, if you love fudge, youlove chocolate, you love
brownies, this recipe will notdisappoint you.
All right, kate, you sharedthree.
Is there a bonus?
Is there maybe a fourth dessertyou can give us?
That also is a favorite thatmaybe we make with a certain
amount of regularity.

Speaker 3 (07:41):
Ginger bread.

Speaker 2 (07:42):
Yes, the ginger bread snack cake.
That is a definite favorite,especially whenever it gets into
the fall season, as the weathergets a little bit cooler.
That ginger spice in there iskind of warming.
We absolutely love it and ittastes just like the original
non-plant-based version.
You would not be able to tellthe difference.
We've even taken this togatherings before.

(08:04):
People couldn't tell thedifference.
They absolutely loved it.
Nobody shied away from itbecause it wasn't the real one.
I'm using air quotes herebecause what we make is
absolutely real, but it's agingerbread snack cake that
actually loves your body back.
That recipe is also found inThrive.
So both of those desserts ifthey sound enticing and I know

(08:24):
that they do because weabsolutely love it you can find
both of those in the Thrivecookbook and that can be found
at wwwpoweronplantscom slashcookbook.
Kate, since you are our bakerslash dessert maker, is there
something that particularlyappeals to you about baking,
because you do make a lot ofother dishes as well, but you

(08:45):
seem like you enjoy that themost.
Is there something about itthat you like?

Speaker 3 (08:48):
There are probably two main reasons.
Number one I like desserts, andmost desserts are made in the
oven.
And number two, whenever I wasyounger, I did not like using a
gas stove, so I like the ovenbetter.

Speaker 2 (09:01):
That's right.
For a long time we did not havean electric stove, we just had
gas, so it kind of limited youif you wanted to avoid that.
So that makes sense.
Kate is definitely a pro atmaking desserts and she's been
doing this now for a good solidsix years.
In that time, since you havethat much experience, what is
one bit of advice you'd share?

Speaker 3 (09:22):
Make sure to watch it closely so it does not burn.

Speaker 2 (09:26):
Excellent advice.
Excellent advice.
You don't want to go throughall that time of preparation and
cooking it only to overshoot ita little bit and come out with
a burned product.
Kate, thank you so much forbeing here.
It has been an absolutepleasure.
We need to have you on thepodcast more frequently and,
like I said before, we don't eatdessert every day, but

(09:46):
sometimes you just want a littlesomething sweet, or maybe
there's a special occasion.
You can still have desserts,you can still have those little
treats that align with yourhealth goals and you can still
love the things that love yourbody back.
You can get two of theserecipes in our Thrive Cookbook,
the other one availableimmediately when you join
Accelerator, which will beopening up soon.

(10:08):
If you are not on the wait list, go to wwwpoweronplantscom.
Slash accelerator.
It has been an absolute thrillhaving you with us and we'll see
you next time on Power onPlants.
Thank you.