Healthy swaps
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.
- sour cream→Swap sour cream for a lighter, higher-protein topping without losing the tang.
- butter (in baking)→Cut the saturated fat in baked goods by replacing some of the butter.
- heavy cream→Get creamy sauces and soups with a fraction of heavy cream's fat.
- eggs (in baking)→Bind and moisten baked goods without eggs — handy for vegan or allergy baking.
- mayonnaise→Keep sandwiches and salads creamy with far less fat than mayo.
- white sugar→Sweeten with less refined sugar — or none — using whole-food alternatives.
- all-purpose flour→Add fiber and nutrients by swapping some of the refined white flour.
- vegetable oil (in baking)→Lighten cakes and muffins by replacing some of the oil.
- cream cheese→Spread and bake with a tangier, higher-protein take on cream cheese.
- white rice→Cut carbs or add fiber by swapping white rice for a sturdier base.
- pasta→Get more protein and fiber — or fewer carbs — from your pasta night.
- ground beef→Trim fat or stretch the meat without losing that hearty, beefy bite.
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.
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