21 Jan Sugar Substitutes
As we near the final week of January, it’s time to circle back and check in on our efforts to reset our eating habits post-holidays. Are you back into a healthy eating rhythm? Please remember that no one eats perfectly and we don’t have to overcomplicate nutrition. For most people, aiming for the Harvard Healthy Eating Plate as a model is optimal. Think: protein, carbohydrate, and vegetable at each meal and you will be well on your way to fueling your body properly.
While finding and living out your best nutrition practices is always a great idea, focusing on resetting healthy eating habits right now feels like a timely reminder as Super Bowl parties and Valentine’s Day approach. While these two days are just that, two days, we recognize that your eating patterns might vary on these celebrations. However, one fellow boot camper posed a great question that relates to winter comfort foods and celebrations: how can we reduce added sugar in baking?
It’s hard to beat a freshly baked sweet treat and cup of coffee or tea on a cold, wintery day. A love for baking doesn’t have to derail your healthy eating goals. Here are 30 Better Baking Tips and Recipes from Registered Dietitians. This article shares creative ways to pack more nutrition into classic baked goods recipes. It’s really neat.
Additionally, a common question related to desserts is how to reduce the added sugar content of these foods. Remember that your taste buds change over time and while they may be used to a certain level of sweetness, they can adapt and get used to a less sweet version of a favorite. It takes time and trialing the food multiple times to notice a difference. Plus, you would be surprised at how satisfying and delicious a dessert can turn out when you simply reduce the amount of added sugar the recipe calls for. That’s definitely an easy change to make, however here are more ideas for reducing the amount of added sugar when baking. Remember, “sugar-free” doesn’t mean “carbohydrate-free” or “healthy.” There’s usually a catch when it comes to the powerful marketing of “sugar-free.” If you want to learn more about that, ask Victoria (email@example.com).
What are your favorite recipe adaptations or substitutions of classic baking recipes?