I love to eat and I love to cook, and I’m always looking for new ways to lighten things up without skimping on taste. Over the years I’ve come up with more than a few different ingredient swaps to keep things delicious and nutritious. Read on for my top 10 healthy ingredient cooking hacks.
This delight of a vegetable is packed full of vitamin C and potassium, along with plenty of other awesome nutrients. And you can do so much with it! Mash it up as a potato substitute, grate it and form a pizza crust, or rice it for a healthy grain-free side.
One of my favourite substitutes for butter or oil when baking. Cut the fat content with this moist and flavourful alternative.
Another great baking hack. Take any recipe that calls for heavy cream, buttermilk, or sour cream, and replace it with protein-rich Greek yogurt.
A super versatile veggie! Hollow them out to form “zucchini boats” and fill with whatever you like. Bread and bake them to satisfy your french fry craving. Or, grate them and sneak them into loafs, muffins, or cakes – zucchinis add a crazy amount of moisture.
They’re not called nature’s butter for nothing. Another fantastic alternative to butter or oil when baking, a healthy addition to any smoothie, and the perfect spread for your morning toast!
What can’t you do with eggs? They’re a great and necessary source of protein that can be served any time of day. Scramble them up with veggies and cheese for breakfast, throw a few hard-boiled eggs on a salad for lunch, and try baked eggs for dinner.
This is going to sound a little weird, but stay with me… black bean brownies. Surprisingly rich, decadent, and good for you!
Try cutting back the flour in your next baking recipe and swapping it out for oats – whole or ground. They’re the perfect way to get your daily dose of fibre, plus they’re full of a ton of other important nutrients – manganese, molybdenum, vitamin B1, magnesium, zinc, and protein, just to name a few.
Studies suggest that dark chocolate (I’m talking the good stuff) can improve your health and lower your risk of heart disease. Thank you, science!