During fall time, there is squash everywhere you look. They are used for decorations or fall filled meals. My house is a bit picky when it comes to squash, usually sticking to zucchini and pumpkin. Knowing the wonderful benefits of squash, I often try to add it to our diet. I have gone online to find fun ways to use different kinds of squash. I have roasted acorn squash with butter, cinnamon, and brown sugar. I thought this was great but my household does not seem to care for sweet side dishes. Continue reading A New Way To Use Squash
Baking can be quite fun and satisfying but can leave you with a little guilt. Or you may be hesitant to even try simply because you don’t want to bust your waistline. Making a few changes can make your decadent cake, brownie, cookie, or muffin a bit less guilt ridden, while simultaneously adding nutrients to your recipes. I would not recommend changing each part of a recipe because you are likely to end up with a mushy mess. Here are some of the changes you can make to help your recipe. Some changes will cause the texture or taste to be a little different, but know that you are adding flavor not subtracting it.
Applesauce – use applesauce to replace half of your fat. Also can replace half your sugar in equal parts. Again do not replace all the sugar