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80 Healthy Recipe Substitutions

80 Healthy Recipe Substitutions
Here at Greatist, we're always looking for ways to make our favorite foods healthier without sacrificing flavor. So we compiled a list of our best substitutions and discovered some new ones along the way. Below are our 83 (!) top picks, guaranteed to make that next meal a delicious, healthier hit. It wasn't easy taste-testing all this food, but someone sure had to. Baking hacks 1. Swapping out flour for a can of black beans (drained and rinsed, of course) in brownies is a great way to cut out the gluten and fit in an extra dose of protein, Plus, they taste great. 2. In virtually any baked good, replacing white flour with whole wheat can add a whole new dimension of nutrients, flavor, and texture. 3. Using applesauce in place of sugar can give the necessary sweetness without the extra calories and, well, sugar. 4. Don’t knock this one till you’ve tried it. 5. This gluten-free switch gives any baked good a dose of protein, omega-3s, and a delicious nutty flavor. 6. 7. 8. 9. 10. 11. 12.

The Stupid Things You Do in the Kitchen (and How to Fix Them) Love cooking or hate it, much of your time in the kitchen is likely wasted by easily correctable mistakes you probably don't even know you're making. You waste time prepping ingredients, use your knives incorrectly, mix and match the wrong utensils, and throw out food that's still good—and those are just a few of the stupid things you do in the kitchen. Here's how to fix them. P Stupid Thing #1: You Spend Too Much Time Prepping IngredientsP Few people enjoy the tedium of prepping ingredients. Say you're cutting a bunch of carrots into sticks; it doesn't make sense to trim, peel, and slice each one individually. It also helps to use two bowls—one for scraps and one for cleaning—so you don't make a mess during the preparation process. These are all great ways to save you time and keep you organized, but a few common ingredients have tricks all their own. Stupid Thing #2: You Use Your Knives WrongP The easiest issue to correct is a dull blade, and it's one of the most important.

30 Sugar Substitutes for Any and Every Possible Situation The dreaded sweet tooth strikes again. Most of us know sugar isn’t the healthiest food item, but the risks go way beyond a sugar crash or a cavity . And artificial sweeteners can sometimes add even more calories to a meal. Instead of going cold (and sugarless) turkey, try some of these healthier sugar substitutions: 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30.

How to Break Your Bad Cooking Habits Find out what 4 bad cooking habits you should break Have you ever done this? You find an awesome recipe with a beautiful picture. Here are 4 bad cooking habits you should try to break. —Hilary Meyer, EatingWell Associate Food Editor Bad habit #1: You dip and sweep the flour » Spice Substitutions - alternate ingredients for cooking and baking It's happened to everyone at least once. You get everything together to make the most delicious meal or dessert of your life only to find that you've run out of one of the spices. Instead of making a quick dash to the store, use one of these substitutions in a pinch. Although the flavor may not be exact, they'll be close enough to fool and delicious enough to delight. The substitutions below can be used in equal amounts to the spices being substituted, unless otherwise noted.

EatingWell: 10 Bad Cooking Habits You Should Break By Hilary Meyer, Associate Food Editor, EatingWell Magazine Some habits can be tough to break. When it comes to cooking, you may have some bad habits that you’re not even aware of. Some may be keeping your meal just short of reaching perfection while others may actually be hazardous to your health. 1. Don’t Miss: The 2 Best Oils for Cooking (and 2 to Skip) 2. 3. 4. 5. Related: 5 Things in Your Kitchen That Could Be Making You Sick 6. Related: 3 Health Reasons to Cook with Cast Iron 7. Don't Miss: 7 Simple Ways to Detox Your Diet and Kitchen 8. 9. 10. Must-Read: How to Break 4 More Bad Cooking Habits What bad cooking habits do you need to break? By Hilary Meyer, EatingWell Associate Food Editor EatingWell Associate Food Editor Hilary Meyer spends much of her time in the EatingWell Test Kitchen, testing and developing healthy recipes. More from EatingWell:

How to Substitute Coconut Flour for Almond Flour - Paleo Plan I can’t eat almonds, which means I can’t have almond flour. You may have the same dilemma. Does that mean you and I are screwed out of any delicious Paleo baked goods – sweet or savory – forever? Absolutely not. This girl (I’m pointing at myself here) has indulged many times over the last 3 years without almond meal or its often misunderstood cousin, almond meal. It’s taken some experimentation, of course. Here are just a few almond-less baked goods you can try for yourself. and my new favorite from… Paleo Banana Bread But what if you find a recipe that you REALLY want to try and it’s made with almond flour or wheat flour? So what’s the magic trick? How can you make delicious, moist, smooth Paleo baked goods without using a single almond or speck of grain? Substitute coconut flour and tapioca flour for the other flour. The trick is to use a combination of the two or to use enough liquid with JUST coconut flour. The tapioca flour sort of evens things out. Anyway… Trust yourself.

Cooking-Oil-Comparison-Chart.pdf (application/pdf Object) You already know that Extra Virgin Olive Oil is good for you. But what do you choose when it’s time to branch out and try something new? There are a lot of cooking oils out there, and many have misleading health claims on the label. Some oils are very healthful, others not so much — and for different reasons. Why, with The Cooking Oil Comparison Chart, of course! I’ve teamed up with Andy Bellatti, MS, RD, to help answer these questions with this chart. We focused on two main factors, healthfulness and temperature-sensitivity, since some oils lose their health benefits when heated. Andy has written a post on his blog explaining the science behind our oil comparisons, so you’ll know why each oil is where it is on the chart. The Cooking Oil Comparison Chart737kb PDF, Updated Feb 22, 2012 If you’d like to share this chart on your own website or blog, please be respectful (and law-abiding) and share it simply by linking directly to this post. You may also like my other printables:

Frozen Garlic and Onion Puree « Vegetarian Perspective Onions and garlic are rolling out of the fields and into our kitchens, and school is about to start. What do these two ideas have in common? Kids, shortcuts and planning ahead. Here’s the kid part: I am fortunate to have a child who is proud to tell anyone that he likes onions, but I know lots of families with picky eaters who will go through great pains to avoid these foods. I’ve made pastes like Thai curry and roasted chile and frozen them successfully before, so I thought I’d see what happens with the onion garlic combo in the freezer. I have an automatic ice-maker and no ice cube trays so instead I use a cake pan to freeze my purees. Once the paste is a little frozen, I score it with my pastry blade then pop it back into the freezer to firm up. After it freezes a little longer, score it again on the lines. Next fall and winter when using the frozen puree, just start with some oil in a hot pan and drop one of the squares in. Frozen Garlic and Onion Puree Recipe Ingredients: olive oil

Season Cast Iron Cookware with Flax Seed Oil for a Long-Lasting, Gorgeous Coat Turkey Tip: Buy More, Not Bigger | Apartment Therapy The Kitchn Is it just me or do turkeys seem to get bigger every year? Here's the thing: bigger isn't always better. In fact, if you're feeding a crowd at Thanksgiving, my advice is to buy a second turkey rather than one of those mammoth ones, and here's why. With a big turkey, you start running into some big problems. All these problems are solved with a second, smaller turkey. Another bonus: buying smaller turkeys opens up a whole world of local, humanely-raised, heritage, and organic turkeys that you can buy. When buying turkey, figure on about a pound of meat per person. What kind of turkey are you roasting this year?

DIY Sous Vide If you have watched any cooking programs on TV lately, you have probably noticed sous vide even if you didn’t know that was what it was called. Sous vide is a slow cooking method that combines vacuum sealing with a kind of low-temperature water poaching. The idea is that the food is cooked for a long time at the exact right temperature, leading to two advantages: 1. Accuracy. The reason food gets overcooked is because we’re cooking it at temperatures much hotter than we want the food to get to, and sometimes we lose control and the food gets too hot. 2. Chefs also love sous vide because, although the temperature has to be maintained, the cooking time doesn’t have to be exact. To do sous vide at home, you can either buy a $449 machine or you can make one yourself. However, you do need some equipment, as follows: A vacuum sealer. For the food itself, we needed: 2 filet mignon steaks salt pepper olive oil We wanted the steaks to be cooked medium, which is 135 degrees. 1. 2. 3.