Whether you are trying to get the “perfect beach bod” just in time for spring break, or if you are just looking to eat a little healthier, these ingredient substitutions are great options for the next time you are making yourself a quick snack or your favorite dessert.
Use this: Greek Yogurt. Not that: Cooking Oil.
For rich and velvety cakes, brownies, muffins and breads, try substituting cooking oil with plain greek yogurt (Fage and Chobani are great brands). The thickness of the yogurt will leave your treats even more fluffy and delectable. When substituting with yogurt, be sure to use the same amount for yogurt as oil. For example, if the recipe calls for ¼ cup of oil, use ¼ cup of yogurt.
Use this: Dark Chocolate. Not that: Milk Chocolate.
Whether you are making chocolate covered strawberries or chocolate cookies, a quick healthier substitution is to use dark chocolate morsels instead of milk chocolate. Studies have shown that dark chocolate is heart healthy and full of antioxidants. So next time you have a sweet tooth, reach for the dark chocolate!
Use this: Mashed Avocados. Not that: Butter.
Not especially good for you are sweet treats, but when adding flavor to your pasta or making savory breads, slice or mash up avocados to substitute for butter. Use a 1:1 ratio when substituting for butter, and experiment a little with tastes because the avocado will add a richer taste, especially used when baking.
Use this: Almond Butter. Not that: Peanut Butter.
Almond butter can be a great substitute for peanut butter if you are looking for a protein and fiber packed spread for your sandwich, fruit or even as a snack with crackers. Almonds are packed with healthy fats and tons of protein and many brands stray away from adding sweeteners and sugars, unlike many peanut butters. While you are not saving many calories, the benefits of almond butter outweigh those of peanut butter, so give it a try!