Use real extracts and spices rather than artificial flavoring (vanilla extract instead of cheaper vanilla flavoring, for example) to add an extra kick of flavor.
Be creative! Certain delicate desserts like souffles are tough to modify. But muffins, cookies, and cakes are forgiving. Try tossing in dried fruits, nuts, and seeds to add flavor, texture, and nutrients.
Raid the fruit bowl. Substitute a large mashed ripe banana, plus a drizzle of canola oil, for a half-stick of butter to cut fat and calories and add some healthy carbs.
Try my golden rule: I tell clients (and friends, family, and anyone who’ll listen…) to “eat real foods.” If a product has an ingredient you can’t pronounce, you probably shouldn’t eat it.
