Healthy substitutes for what you cook with.
Pick an ingredient to see the best healthier stand-ins, how much to use, and when each one works. Then let izeeva go further: it reworks the whole dish around your taste, not just one ingredient.
The twelve
- Sour creamSwap sour cream for a lighter, higher-protein topping without losing the tang.
- Butter, in bakingCut the saturated fat in baked goods by replacing some of the butter.
- Heavy creamGet creamy sauces and soups with a fraction of heavy cream's fat.
- Eggs, in bakingBind and moisten baked goods without eggs: handy for vegan or allergy baking.
- MayonnaiseKeep sandwiches and salads creamy with far less fat than mayo.
- White sugarSweeten with less refined sugar, or none, using whole-food alternatives.
- All-purpose flourAdd fiber and nutrients by swapping some of the refined white flour.
- Vegetable oil, in bakingLighten cakes and muffins by replacing some of the oil.
- Cream cheeseSpread and bake with a tangier, higher-protein take on cream cheese.
- White riceCut carbs or add fiber by swapping white rice for a sturdier base.
- PastaGet more protein and fiber, or fewer carbs, from your pasta night.
- Ground beefTrim fat or stretch the meat without losing that hearty, beefy bite.
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swap the whole recipe, not one thing.
izeeva reworks the dishes you love around your taste and your goals, with the macros to prove it.