Why make substitutions?

So what’s the motivation to make substitutions in a recipe? It could be allergies for some. Yet for others it could be personal preference. But for me personally, I’m a heart patient that just went through bypass surgery in 2024 and I need to change the way I eat. It needs to be less fat, more fiber and low sodium.

Change in meat is a big one. Starting small or combine meats to lessen the fat is a good start. Try a less fat version of the meat in the recipe. Try using lower fat milk. Make things homemade instead of processed. Find spices and no salt varieties to give flavor in order to avoid salt. There are a lot of different ways to make substitutions. 

Also as a diabetic, macros are important. Depending on what I have had that day, I might go really strict. If I know that I’m going to eat something with higher fat or calories, I reduce my other meals to make up for it. 

Substitutions are not always easy. Sometimes they don’t even work. But if we try to make things more healthy, at least we’re conscious of it. Reading Labels is very important. It will tell us if it’s something that will support us in being healthy. 

I love the idea of old things. Whether it’s an old recipe that has been used for decades or an old sewing technique. I just adore the old-fashioned ways. Sometimes they don’t translate into this modern world. We can’t even imagine how they did it that way. But experimenting with the old ways and comparing them with the new is very interesting. Sometimes you can combine the two in order to come up with something greater. 

What’s your favorite recipe and how can you make it healthier?