I have found that by just making one healthy swap in our food choices a week is really easy for our family. If I do it for a year, that is 52 clean eating swaps! That is amazing to me. Already we have added in more fresh veggies and fruit (step 1) to our snacks and meals. We are drinking more water and no pop (step 2). Last week for Thanksgiving, I used maple syrup (step 3) for our sweet potatoes instead of brown sugar and made a pumpkin bread with honey and coconut flour.
I am learning all of this right along with you, so I am sure I am not covering everything. But that is why I am focusing on just the basics for beginners.
This week we are focusing on the types of oils we use for cooking and baking. Also clean salt and seasonings.
Not Clean-approved oils ::
I am sure there are others but I think these are the most common.
Vegetable oil has been a staple in our house. I thought it was our only choice when baking. I have learned that is simply not true. You can replace it with organic applesauce with equal measurements.
Clean Oils ::
Let me just start by saying that I have fallen in love with coconut oil! If you are not using it yet, this is what I would recommend for this week.
Coconut oil has so many health benefits and is much healthier for you to use when baking.
I use it to make our stove top popcorn, for baking, and sauteing veggies. So yummy!
Virgin is best to use on high heat for stir fry or sauteing. Extra Virgin is great for dressings or marinade.
This has a high flash point so it is safe for sauteing, baking or frying.
Reading the label. If it has words like refined or hydrogenated then it is not clean eating approved.
Salt and Seasoning ::
Celtic Sea Salt
This is an unrefined salt that contains the clean minerals your body needs. Refined or table salt is not good for you.
Again, read your labels and avoid anything with MSG in it.
So, what do you think you will change this week? Will it be the coconut oil?
Do you have any to add to the approved or not approved list? Let me know!