Hey all, it’s been a long while… I thought I would start this thread so everyone could share healthy tips they’ve learned to help make the healthier way a bit tastier. As we all know, yes, healthy food does or can taste quite good, but for me, I do feel like I’m still sacrificing a lot of flavor at times. So here are some tips and questions or thoughts I’ve picked up the past few years.
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When a recipe calls for sugar (esp. Old recipes) you can reduce the amount of sugar safely by 1/4 c. Without hindering the taste nor texture. In some recipes, I’ve found I can cut the sugar by half and nothing was marred by it. Yay!
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Substituting whole wheat flour for reg flour, is not as easy as it seems. It completely alters the texture. With this in mind, I started to incorporate whole wheat flour with the white bleached flour either half and half or less (whole wheat) than half. Now I found a recipe that gave instructions for substituting whole wheat for white by adding more liquid ingredients and less flour. I wonder if that would work with all recipes??? Another question was spawned by this as well… If recipe calls for eggs, would substituting a portion or all of the egg requirements with silken tofu work? If you haven’t cooked with silken tofu, it’s wonderful, yet tragic. It adds a ton of protein and moisture to your dish but forget about using it in breads, cakes, or anything you want to rise. I made tofu brownies and they were delicious and super moist, but they didn’t rise one bit… So they looked heavy.
Well, any thoughts or ideas to add to these two or any other tips would be great here!