Danielle Davis is the creator of the blog Danilicious Dishes. She has been featured in Thrive magazine, Marketplace magazine, feedfeed and TODAY Food. She lives in Bloomington, Illinois, with her family.
Danielle’s Breakfast Quinoa with Caramelized Bananas and Almond Butter
Chef Tips:
My favorite fat swap ingredient to use is Greek yogurt. There are several reasons I love it so much. First, Greek yogurt is a nutrient-packed ingredient that boasts many health benefits. It’s full of protein to keep you full and strong, probiotics to boost your immune system and decrease stomach issues, calcium to keep your muscles and vital organs functioning and potassium to help lower your blood pressure and balance the sodium levels in your body. It also has a creamy texture and mild, slightly tangy taste that makes it a great substitute for unhealthy fat sources.
Extra-virgin olive oil is the main oil I use for cooking. I also love to use it in dressings and sauces, and I enjoy using a drizzle to add the finishing touch to a dish. Good-quality olive oil contains essential vitamins, nutrients and antioxidants and is gentle on your digestive system.
There is a solution besides saying bye-bye to your beloved baked goods and condiments. Instead, swap out the processed white sugar for natural, unrefined sweeteners. Unrefined sugars contain minerals and nutrients that are stripped from refined sugars. Today, there are a variety of great alternatives you can easily find in stores. Some of my favorites are honey, agave, maple syrup, date sugar, fruit, allulose and molasses.
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