A taste of home includes making and enjoying recipes that came from mother, grandmother or a good friend. But, do they fit your healthy kitchen? Do you feel good about putting them on the family meal table?
Ingredients make the difference
Choosing ingredients carefully is the answer. In baked goods, use unsweetened applesauce – up to 1/2 cup – instead of margarine. Use 2/3 cup sugar instead of 1 cup. Use whole wheat flour for half the amount called for. You’ll be surprised how good it tastes and feel better about the nutrition. Another ingredient trick is to use half nonfat plain yogurt and half light mayo when making tuna, chicken or egg salad. Flavors are great and the nutrition is a notch above!
Getting Nutrition Facts for your recipes the easy way
Sometimes you need precise Nutrition Facts for your homemade recipes such as a special project or special diet. If you do, then please check an easy way to get the facts. The recipe form helps you get organized and the Nutrition Facts are accurate and affordable.
I especially say, “Amen” to using less sugar than called for in recipes! Most desserts can be just as good with less. I make a lot of fresh fruit pies during the summer and cut way down on the amount of sugar. I love the more tart flavor that speaks, “Fruit”, instead of too much sweetness.
Cammy, you’ve hit the nail on the head. Sugar really can be reduced in most recipes with a delicious end result. Also, in muffins, quick breads and many cookies, using less sugar + adding dried fruit bits is a winning combination! Thanks for your comment.
Great tips and pretty picture Cindy. One of my favorite substitute tips is 3 egg whites for one egg to cut down on cholesterol.
Your tip is terrific, Lindsay! I think you could also get by with using 2 egg whites as a substitute for one whole egg. I bet your recipes have great ‘rise’ with all those egg whites.