Back to Back Issues Page
Healthy Substitutes
February 04, 2009
Hello


To view this newsletter online Click Here.

Head Chef Notes

I apologize for slacking on getting the Kids Cooking Activities newsletter out the last few months. With the holidays and a new year I've been busy getting things in order and just relaxing with my family.

I've asked in past newsletters what you'd like to read about in our newsletter. I received this idea from Vivian so she will be getting one of our ebooks free. Thanks for the great idea, Vivian. If you have an idea contact me.

Healthy Substitutes

With trying to improve on our healthy eating, I've been making healthy substitutions a lot in the last 6 months. My favorite is substituting oil for applesauce. This works great in recipes such as pancakes or waffles. You can substitute all or half of what is called for in the recipe. Here are some more substituting ideas.

  • Replace sweet potatoes for pumpkin
  • Replace shortening for butter
  • Replace butter with canola or olive oil
  • Replace white flour for wheat flour. 1/2 wheat and 1/2 white works the best but you can experiment different ratios to your preference.
  • Use carob for chocolate.
  • Add pureed baby pears in place of oil.
  • Add pureed beans in place of oil.
  • Use cocoa instead of chocolate chips.
  • Use plain yogurt in place of sour cream.
  • Replace nut butters for butter or spreads.
  • For buttermilk use 1 Tablespoon lemon juice and add milk to equal 1 cup.
  • Substitute cottage cheese with plain yogurt or sour cream.


    • Do you have a substitute you use at your house? Reply to this email and we'll add it to the list. (you'll be able to see the updated list online at the link at the top.)

    My Healthy Substituted Waffle Recipe

    2 eggs
    2 cups whole wheat flour
    1 3/4 Cup milk
    1/2 cup applesauce
    4 teaspoons baking powder
    1/4 teaspoon salt
    Preheat waffle iron. Add ingredients together and blend together. Spray waffle iron with cooking spray. Add 1/2 cup -1 cup of batter to hot waffle iron. Cook until browned. We love to serve our waffles with peanut butter or frozen berries.

    Eggless Peanut Butter Cookies

    1 cup shortening
    1 cup creamy peanut butter
    1 cup white sugar
    1 cup packed brown sugar
    1/2 cup buttermilk
    2 1/2 cups all-purpose flour
    1 teaspoon baking powder
    1 1/2 teaspoons baking soda
    1/2 teaspoon salt
    Preheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets. Mix the shortening, peanut butter, white sugar, brown sugar and buttermilk until smooth and fully combined. Add the flour, baking powder, baking soda and salt to the peanut butter mixture and mix until well blended.

    Thanks Shawnna.
    If anyone knows a substitute for eggs please let me know.

    Drop cookies 2 inches apart on lightly greased cookie sheet. Flatten with a fork that has been dipped in flour. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes.

    Next Issue

    What would you like us to cover in upcoming issues of the Kids Cooking Activities newsletter? Send me your ideas or reply to this email and if I use it I'll send you a free ebook.

    Have a great time cooking!
    Debbie Madson
    Head chef of http://www.kids-cooking-activities.com
    http://www.kids-sewing-projects.com
    http://www.kids-meal-ideas.com
    VA, USA


    Special SiteSell Promotion



    You are welcome to share our newsletter with a friend.
    Back to Back Issues Page