Kimberly Capella - 30 Under 300 Healthy, Unique Recipes Under 300 Calories (gluten Free, Sugar Free, Dairy Free, Vegan)

Baking stevia andstevia packets are different. Packets are concentrated and are good to use forsingle-serve recipes. Bagged baking stevia is more mild of a sweetness, so itsgood to use as a sugar substitute in baking multiple-serving recipes. If arecipe calls for baking stevia, you do not want to use the equivalent of thatin stevia packets. 2. Anytime stevia isused, you can of course use any sweetener you prefer instead.

That includes,coconut sugar, date sugar, honey, maple syrup, or whatever floats your boat.But youll find that this cookbook focuses on stevia to sweeten as a lowcalorie, all natural option. When sugar free maple syrup is used, regular maplesyrup works equally. 3. Moistening agentscan all be substituted for one another. Examples of moistening agents: cannedpumpkin puree, unsweetened applesauce, mashed banana, greek yogurt. 4. 4.

Grinding oats vs. store-boughtoat flour. Yes, there is a difference between measuring oats then grinding itdown and just measuring oat flour from a bag. But that difference isinsignificant. Its not enough of a difference to make a huge deal about it. Soif I use a half cup of oats and grind it down, you can use a half cup ofstore-bought oat flour.

Its cheaper to grind your own. 5. Defining the flours.Almond flour is moist and makes recipes dense. Coconut flour absorbs liquidwith super ultra-powers; it makes recipes light, fluffy, and cakey. Oats are apretty standard base flour to use in any recipe; oat flour can be substitutedwith other standard flours such as buckwheat, spelt, whole wheat,all-purpose, etc. 6.

For all gluten freerecipes, be sure you are using gluten-free certified oats. If spelt flour (notgluten free) is used, you can substitute it with buckwheat flour. 7. If you want yourrecipe to rise & be fluffy while baking, dont forget the baking powder.Ill just leave it at that. 8. Oils can all besubstituted for one another.

So coconut oil can be substituted with anypreferred oil, but it wont be as sweet since coconut adds a touch of subtlesweet. Alternatively, unsweetened applesauce can sometimes be used instead ofcoconut oil for a low-fat option. Of course, this isnt true for every recipe,but its a safe bet for most recipes. 9. I use dates a lot.Its a sweet, simple ingredient. Make sure to find the freshest, best dates.

Ifyou dont, youll be stuck with firm, old dates that are difficult to blend ortaste. If you can only find firm dates, soak them in water overnight beforeblending them for a recipe. 10. Whey protein is agood binding agent, but can make recipes like brick if used in excess. Neverhave whey protein make up more than half of your recipe ingredients or you willregret it; otherwise, it creates a nice light cakey texture. If you dont havewhey protein or cant have it (it is a milk derivative), most of the recipes inthis book are okay without any at all.

Best alternative choices: egg protein,pea protein, rice protein, or any name brand plant-based protein powdermixture. 11. A typical scoop ofprotein powder is 28-30 g. So for reference, when a recipe in this book callsfor 1/2 scoop, it needs 15 g. For a recipe needing 1 whole scoop, use 30 g. 12.

If you are dairyfree and/or vegan, I use chocolate chips in a lot of my recipes. It is fairlyeasy to find milk free chocolate, actually! Look at dark chocolate optionssince it usually does not contain any milk. 13. If you cant haveeggs, you can make a flax egg instead. 1 flax egg is 1 TBSP ground flaxseedmixed with 2.5 TBSP warm water. 14. 14.

Invest in a foodscale. It helps so much to double-check your volume measurements, especiallysince baking can be so particular sometimes. 15. Know theseconversions! For anything not listed, there are easy-to-use conversioncalculators free online. 1 oz= 28 g 16oz = 1 lb 1TBSP = 3 tsp 1/2TBSP = 1.5 tsp 4TBSP = 1/4 cup 16TBSP = 1 cup 1tsp = 5 ml 1TBSP = 15 ml F =180 C 16. Best way to knowwhen a baked recipe is done stick a toothpick in it! If the toothpick comesout of the food with anything on it, its not done baking.

If the toothpickcomes out clean, its done.
almostevery successful person begins with two beliefs: the future can be better thanthe present, and I have the power to make it so.

under 5 ingredients

Theeasiest recipes around. Nothing crazy or complicated in this chapter. Nowizardry or rocket science or 360 flips while juggling fire on a unicycle. Justsimple recipes sure to succeed in every way.