Commentary: Healthier baked goods
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Here are a few guidelines in adjusting your home-baked items more nutritious, lower in fat, lower in cholesterol, adding more whole grains, or adding protein:

-3 oz = 2 large eggs, so you can use the equal liquid measure of just egg whites in most recipes

-you can replace at least the fat (oil, butter, margarine, shortening) in quick bread and muffin recipes, pancakes and waffles, and dips and salad dressings with non-fat or low fat plain yogurt

-start with replacing 1/3 of the flour called for in a recipe with whole wheat flour

-You can add several tablespoons of wheat germ or bran, nutritional yeast, and/or soy flour, to increase the protein, fiber, and vitamin and mineral content


What to do with an abundance of herbs? Add whole leaves or small springs to salads, blend w/mayo for a sandwich spread, blend w/cream cheese and onion to make a dip, stuff inside of whole fish or chicken before roasting or grilling, use as a bed for steaming fish, shellfish or veggies, mince and blend with butter (this can be frozen for future use) and the classic Pesto.



 2 c. loosely packed sweet basil or parsley or a combination of both
1/3 c walnuts (pine nuts may be used)
2 cloves garlic
c grated parmesan cheese (less is ok)
c olive oil (or 1/3 c olive and 2 T chicken stock- lower in fat)
1/8 tsp black pepper

Place all ingredients in food processor and blend until smooth.  Freeze in ice cube trays and store in zipper bags in freezer until needed. 

Interested in recipes using pesto?  Email me your questions: and I will answer your questions.



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