Healthy Ingredient Swaps

By now I think it’s pretty obvious that I’m very into living a healthy lifestyle. Those that know me may even call it an addiction or obsession. However, that does not mean that sweet treats are absent in my life. You see, I love to bake, but I’m also big on practicing what I preach. It wouldn’t exactly be fair to ramble on about how advantageous exercising and eating healthy are just to tell you about all these goodies I baked up and want you to try. That’s why I use simple substitutions when baking that dramatically reduce the fat and calorie count without sacrificing taste.

Now you’re probably thinking, “Yeah right, you can’t make something healthy without making it taste healthy [like dirt].” But I’m serious! These simple swaps won’t be noticed except for when your waistline starts to shrink. I have to be honest though, because I love baking so much and I love it when people actually enjoy what I make, there are some healthy swaps I avoid (sorry fellow gluten sufferers). I have found that most people do not like gluten-free versions, which we learned does not necessarily make something healthier anyways, it just allows intolerant people to enjoy a treat. So, below please find simple swaps that do taste good and allow me to make treats and not feel guilty giving them to people:

As you can see from the goodies I baked up this weekend, these simple swaps won’t affect appearance or texture so give them a try next time you bake!

Please share your own healthy ingredient swaps that you use, we’d love to hear everyone else’s tricks!