You might not believe it from looking at the pretty pictures I post here.
But for every one of these delicious, healthy recipes, there are about ten more that went horribly awry.
I’m not a chef, and I don’t pretend to be.
I’m just a gal with a passion for nutrition, who tries to bring that out in the kitchen and sometimes succeeds.
Where I go wrong is making too many healthy substitutions. I’d find a Paula Deen recipe that looks delicious and think, “Oh I could totally make that healthy by substituting the butter, the half and half, the sugar, the canola oil, the unbleached flour, etc. What I end up with is often a pile of brown mush.
In an attempt to step up my game in the kitch, I’ve recruited the help of my best friend Katie (who I fondly refer to as The Masterbaker) to give us the rundown on which healthy recipe substitutions work for which ingredients.
Katie is a trained chef, professional cake maker, and now an entrepreneur. She and her lovely twin sister Emily are currently opening a bridal shop in my hometown of Tucson, AZ called J Bridal Boutique, and I highly recommend you check it out if you’re in the market.
Katie has broken down the sometimes confusing world of baking for me and compiled this list with everything you need to turn a calorie bomb into a healthy baking masterpiece.
In addition to following the guidelines on the chart, Katie has this tip for making healthy recipe substitutions:
“When it comes to recipe substitution, some recipes work with a bunch of substitutions and some may only work with one. Try not to replace more than 60% of the ingredients in a recipe, or you’re much more likely to end up with a flop.”
I hope this list helps you avoid any catastrophic holiday cookie mishaps!
*If you use this healthy recipe substitution guide to makeover a recipe, I want to hear about it! Leave a message in the comments below or share the recipe and tag me @whitneylenglish. This post is linked to Show Off Fridays.