You want to honor your body with good, healthy food, right?
You want the energy, the ideal weight, bright eyes and glowing skin that you know comes from ditching a processed diet, in favor of whole foods.
You also want . . . TREATS! You want your mom’s peanut butter cookies, your favorite chocolate cake, that sweet-tart Key Lime pie you make for potlucks!
The need for an occasional treat doesn’t have to mean derailing your path to good health. It also doesn’t have to mean hours in the kitchen, or looking high and low for weird ingredients.
I’m sharing a fabulous treat recipe book with you that you can grab here–you’ll find lots of ways to use whole foods that even kids love. Along with that amazing collection of healthy desserts and kid-friendly treat recipes, I’m also sending you these 6 Healthy Swaps. You can print it out and tape it inside a cupboard, or put it in your favorite recipe book.
My six “magic tricks” for making any treat recipe much more nutritious are really rather simple, and it works for almost any recipe!
Replace white flour with an equal amount of finely ground soft white wheat flour. You can use other types of wheat, but soft white wheat most closely resembles white flour, without nutritional loss of the germ and the fiber loss of the bran. If you’re “gluten free,” try another whole grain. Kamut and spelt have a bit of gluten, but it’s non-hybridized, so many people who are gluten sensitive do just fine with it.
Replace refined sugar with raw, organic coconut palm sugar. Need powdered sugar? Blend the coconut sugar in a dry blender jar until it is very fine. If you want to do a little experimenting, you can substitute raw honey or agave for the sugar, but cut the amount needed in half (these liquid sweeteners are VERY sweet) and increase the flour by one-fourth to one-third.
Replace shortening, margarine, or oil with organic butter, or preferably, coconut oil. Palm oil is another option rich in medium-chain fatty acids, as well, but without the coconutty taste, if you don’t like it.
Use only organic, free-range eggs for a good balance of Omega-6 to Omega-3 fatty acids. Or you can omit the eggs and instead use 1 Tbsp. of whole chia seeds mixed with 3 Tbsp. water, for each egg in the recipe. Let the mixture soak for 10 minutes before you add it in. Chia absorbs many times its own weight, in water, forming a consistency much like eggs.
Choose aluminum-free baking powder rather than regular baking powder. A great deal of evidence shows negative effects on the brain and nervous system of aluminum, found in typical commercial baking powder.
When a recipe calls for salt, cut the amount in half, and substitute in either sea salt or (best of all) Original Crystal Himalayan Salt. You want those trace minerals in the whole salt instead of the processed, toxic salt stripped of nutrition.
Making these simple changes to your favorite treat recipe improves nutrition while helping you not feel deprived. I love to have healthy cookies or candy in my freezer for the occasions when only a treat will do!
It has been one of the most important skills I taught myself in my family’s transition to whole foods!
I’m so excited that for the first time ever, I am teaching a 12 Steps to Whole Foods course, on September 1!
I spent a year building this course, when I was raising my 4 kids. That’s because readers on GreenSmoothieGirl.com wanted to know–how, exactly, did you lose 70 pounds and 21 diseases, without dieting?
You have your choice of NOON or 7 PM MST…and there are limited seats in our FREE virtual classes, so click here to register and get yours before they’re gone.
I spent years studying nutrition practices, finding the best ideas and best recipes, and I preserved, to share with you, only what made a big impact on our health. What I’m sharing are the 12 KEYS to how I got rid of many disease states and tons of weight, without counting calories and without deprivation.
We’re all really excited around here to launch this class, so join me for a very high-impact hour…it’s all the stuff I wish I’d known, when I lost my health at the age of 26. I spent thousands of hours learning, to share what I’ve bundled up nice and neat, for you! And, I’ll take your questions during, and after, the class.