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Adapting Recipes for Good Health
Most of the recipes of some of our favorite foods are full of fat and calories, as well as other ingredients that people with food allergies and intolerances aren’t able to eat. However, most recipes can be altered and adapted to suit anyone’s dietary restrictions.
All it takes is a bit of knowledge about what makes a recipe healthy and how you can make these alterations so that the recipe still tastes good.
Having restrictions on what you eat doesn’t mean that you have to give up food that tastes great or that you need to limit yourself to what you eat. By incorporating some of the following changes to any recipe you’ll be able to add lots more food ideas to your daily food plan.
One of the most important things that you can do to reduce the number of calories that a recipe has is to cut back on the amount of sugar that you’re using. No matter how much sugar that a recipe calls for, you can reduce the sugar by 1/3 of the original amount. To keep the taste of the recipe you can add nutmeg, cinnamon, and vanilla flavoring. Recipes that can be successfully adapted by reducing the amount of sugar include cakes and cookies, muffins, quick breads, fruit recipes, custards, and puddings.
Reducing the amount of fat in recipes is important if you need to watch the fat content in your daily diet. You can reduce the amount of total fat used in recipes by up to 1/3 without significantly altering the texture of the recipe or the way that it tastes.
For cake recipes a general rule to follow is to use 2 tablespoons of fat for every cup of flour that you’re using. For cookie recipes you can add apple juice as you reduce fat by 1/3 but you may have to add a bit more flour to get the cookie recipe to the right consistency.
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