This week i finally experimented and was able to see for myself how quick and easy quinoa is to cook. Which brings me to why I love quinoa. It’s a high-protein, low-calorie, gluten-free and oh so yummy, recipe base. Throw veggies in it. Mix in some protein. Pour sauce over it. Here are five healthy substitutes I have been trying to use lately.

Use Greek yogurt instead of sour cream when you’re whipping up a spinach dip or French onion dip as an appetizer.

Use olive oil instead of butter when you’re cooking anything on the stovetop, like sautéed veggies.

Use a banana instead of an egg when you’re making a Sunday morning pancakes or a birthday cake. The banana will give provide sweetness and moisture!

Use spaghetti squash instead of pasta when you’re craving carbs.

Use almond milk instead of cow’s milk for your cereal, oatmeal and coffee.

Use mashed cauliflower instead of pizza crust the next time you plan a romantic pizza-making date at home.

And my favorite alternative is Using avocado instead of mayonnaise for a sandwich spread. Besides the fact that avocados are a nutrient-rich food that come packed with omega-3s and good fatty acids, I actually think they taste good in almost everything!

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