10 Healthy ingredient switches
It’s the beginning of the year, when are all still doing our best to stick to our resolutions. One of the top resolutions is to eat healthier, but with so many yummy recipes out there to try, it can be one of the most difficult to keep. But there are ways to make new and favourite dishes a bit healthier just by substituting a key ingredient or few.
- No sugar? No worries
If you love to bake but don’t want to lose any sweetness or flavour, there are a few easy replacements for sugar. Unsweetened apple sauce or apple puree are great for using in muffins and cupcakes. This replacement can be done on a 1:1 ratio for example if your recipe calls for one cup of sugar, replace with one cup of apple puree.
You can cut sugar in half and add a teaspoon of vanilla, an easy and still tasty way to reduce the amount of sugar in baked goods like cookies, biscuits or pie crusts.
- Low carb or going gluten-free
Whether you are cutting back on your carb intake or taking gluten out of your diet, these swaps are easy and still very satisfying.
Choose rice noodles over pasta, better yet, spiralise your veggies into a super healthy version of pasta – think zucchini, squash, beetroot or carrot.
Use quinoa instead of couscous – it has a similar texture but is a great source of protein while being low carb.
Exchange rice or mashed potatoes for grated steamed cauliflower.
Hungry for Mexican? Here are two healthier choices for your tortilla. Corn tortillas are the gluten free version of flour tortillas while lettuce leaves make a super healthy, fat free, gluten free (in fact it’s all free) tortilla wrap.
- Cutting back butter or fats
Butter may not be the worst thing but you may either be trying vegan or want a healthier, plant based fat and avocado is a wonderful substitute full of creaminess and flavour, great for baking brownies or for cake icing.
Bananas are also a great replacement for butter or fats in baking recipes. It has a great consistency and lots of extra nutrients like potassium, fibre and B6.