Viveca Reese never expected that desserts would be what healed her relationship with food—and with her gut.
For years, she struggled with bloating, fatigue, and an uneasy feeling that followed most meals. The final straw came after a birthday party, when one slice of cake left her doubled over on the couch. “It wasn’t about weight or calories anymore,” she says. “It was about how my body felt. And it didn’t feel good.”
After working with a nutritionist, she discovered her gut microbiome was out of balance. Her body was reacting to refined sugars, dairy, and artificial additives. “Basically, everything in a typical dessert,” she laughs. But instead of cutting sweets out entirely, Viveca began experimenting with natural alternatives.
“I love dessert. Always have,” she says. “So I wasn’t going to give it up—I was going to make it work for me.”
She started small: mashed banana as a sweetener, almond flour in place of wheat, coconut yogurt instead of cream. Her first successful experiment was a no-bake cacao avocado mousse sweetened with dates. “It felt like cheating—but it wasn’t,” she smiles.
Soon, she was playing with gut-friendly additions like chia seeds, kefir, ginger, and even sauerkraut brine (just a spoonful) in tart fillings. The goal wasn’t just taste—it was nourishment.
Now, dessert is the most joyful part of her day. And the best part? “No more bloating,” she says. “Just peace.”
