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Monday, August 12, 2013

Healthy Substitutions

With trying to improve on our healthy eating, I've been making healthy substitutions a lot in the last 6 months. My favorite is substituting oil for applesauce. This works great in recipes such as pancakes or waffles. You can substitute all or half of what is called for in the recipe. Here are some more substituting ideas.
  1. Replace sweet potatoes for pumpkin
  2. Replace shortening for butter
  3. Replace butter with canola or olive oil
  4. Replace white flour for wheat flour. 1/2 wheat and 1/2 white works the best but you can experiment different ratios to your preference.
  5. Use carob for chocolate.
  6. Add pureed baby pears in place of oil.
  7. Add pureed beans in place of oil.
  8. Use cocoa instead of chocolate chips.
  9. Use plain yogurt in place of sour cream.
  10. Replace nut butters for butter or spreads.
  11. For buttermilk use 1 Tablespoon lemon juice and add milk to equal 1 cup.
  12. Substitute cottage cheese with plain yogurt or sour cream.


Many people have allergies to eggs, wheat, nuts or other ingredients so they need to substitute or use recipes that don't have certain ingredients. Here is one excellent recipe submitted on our website perfect for those with an egg allergy.  

Eggless Peanut Butter Cookies
1 cup shortening
1 cup creamy peanut butter
1 cup white sugar
1 cup packed brown sugar
1/2 cup buttermilk
 2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt

Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets. Mix the shortening, peanut butter, white sugar, brown sugar and buttermilk until smooth and fully combined. Add the flour, baking powder, baking soda and salt to the peanut butter mixture and mix until well blended. Drop cookies 2 inches apart on lightly greased cookie sheet. Flatten with a fork that has been dipped in flour. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes.


Find more Baking Substitutions

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