Over the years, I have seen some resolutions come true, and some resolutions get left behind on January 1st.

And I started thinking to myself, why is it that we stick to some of our resolutions and some we just never get around to?

So many people think "eating healthy" means no dessert. That's just not true though!

You absolutely can make a tasty dessert that's delicious and healthy at the same time. Today I want to share a few easy suggestions and ingredient substitutions that will make your dessert creations "Isabel Approved."

Swap coconut flour and almond flour for all-purpose flour.

I've successfully used coconut flour or almond flour instead of white flour or whole wheat flour in many cake, cookie, muffins, and bread recipes. Almond flour can typically be substituted 1:1 for white or whole wheat flour, but coconut flour cannot. When baking with coconut flour, I would recommend using established recipes rather than experimenting with measurements. I have found both of these flours at most supermarkets and have also ordered them online.

My sons are HUGE fans of the following recipes that are made with my favorite gluten-free flours. I'll make one of these at the beginning of each week and serve it with breakfast or as a snack the rest of the week.

Can you believe it's almost Thanksgiving?

While I love the family focus of Thanksgiving, I know the other focus – comfort food – can cause a lot of people's good-eating intentions to go out the window.

It doesn't have to be this way though. Thanksgiving does not need to be the start of a month-long downward spiral that only leaves you depressed, defeated, and even more overweight come New Year's Day.

Here are three ways to ensure Thanksgiving is a fun day with family and friends, not a free-for-all food frenzy...