VEGAN EGG REPLACEMENTS
TO ADD MOISTURE
Applesauce: 1/4 cup applesauce + 1/2 teaspoon baking powder = 1 egg (can also replace butter, oil) (moist/heavy cookies, brownies, cakes, muffins)
Bananas: One small mashed banana = 1 egg (moist/heavy brownies, muffins, cakes; adjust sweetening in recipe)
Canned Pumpkin: 1/4 cup = 1 egg (moist/heavy cakes, muffins, cupcakes, bread)
Tomato … Read more
Here’s a rough look at the foods I have in my kitchen. There are times I run out of something and don’t replace it until a particular menu or recipe comes up that’s on slow rotation, but I’m lucky enough to have a walk-in pantry, so I can afford to stock up.
Brown rice (short grain, … Read more
Nothing like going low sodium to suddenly realize just how much one has been depending on salt and salty condiments for flavor 🙁
That said, it became a fun challenge to figure out how to do it…and the answer is “Bump up the strong flavors.”
Here are my favorite (currently!) no-salt seasonings:
TOMATO-BASED Sun-dried tomatoes, salsa+cilantro, tomato sauce-fennel-bay-saffron, tomato sauce+low-fat … Read more
Here’s a helpful kitchen knives infographic I found on Fix.com…enjoy!
Source: Fix.com… Read more
When I first started out eating in a low carb style, there were a few things to figure out regarding foods I had frequently eaten that were now off the menu. What to do about desserts? How about pasta, waffles, rice, mashed potatoes…bread? Here are some of the low carb swaps I use.
I use the natural plant-based sweetener, … Read more
“Glycemic index refers to a food’s ability to raise blood sugar to a particular level within a given period of time. Glycemic index applies only to carbohydrate foods because they are the foods that most affect blood sugar levels.” [WebMD.com]
“Glycemic index should not be used in isolation and other nutritional factors — calories, fat, fiber, vitamins, and … Read more