Finding an Alternative

     There are so many delicious treats; unfortunately most of them are not good for us. It may seem daunting to try and find healthier alternatives to your favorite snacks, but do not fear, it is easier than you may think. We know better than anyone that when you’re busy and always on the go, preparing elaborate and healthy meals may be your last priority. Today, we want to share a few of our favorite food alternatives and recipes that will make your life a little healthier. Don’t worry everything is simple, fast, and convenient.

When we feel good on the inside it radiates outward, creating a feeling of genuine confidence.


 Dates = use dates as a replacement for sugar. Instead of adding sugar to your morning oatmeal, add a few chopped up dates. Dates can also be great for baking and are better than using added, processed sugars.

Almond Milk = use almond milk as a replacement for milk. Many of us are actually lactose intolerant, and almond milk is a perfect and delicious alternative. It’s great in coffee, cereal, oatmeal, anything! It has far fewer calories than milk, but is still loaded with vitamins, such as vitamin D.

Cauliflower Rice = use as a replacement for rice. Cauliflower rice is essentially finely chopped cauliflower (looks very similar to rice. Can be bought pre-chopped at Trader Joes). It has fewer calories than rice, and is loaded with nutrients, especially vitamin C.

Spaghetti Squash and Zucchini= use as a replacement for pasta. Spaghetti Squash is easy to prepare and much healthier than your standard pasta. It is rich in fiber and contains important nutrients such as vitamin C, potassium, and calcium.

Zucchini can be prepared as pasta as well. It is easy to make into spaghetti-like strands, and can often be bought precut. Zucchini is rich in vitamin A, magnesium, folate, and potassium.



1) Flourless Sugar-Free Pancakes:

  • Easy and healthy Banana Oat pancakes
  • Prep time:5 mins Cook time:15 mins Total time: 20 mins
  • Easy, flourless and sugar free banana oat pancakes are a healthy, filling breakfast served with fresh fruit and can be made in minutes.
  • Recipe type: Pancakes, Breakfast, Low Fat, Low GI, Healthy
  • Serves: 2


  • 2 bananas
  • 2 eggs
  • ½ cup rolled oat
  •  ½ teaspoon baking pwoder
  • pinch of sal
  •  maple syrup, to serve (optional)
  • fresh fruit of your choice, to serve


1   In a blender, combine the peeled banana, eggs, oats, baking powder and salt.

2   Allow to blend until the mixture is as smooth as you want it and blended well. Allow the batter to stand for 10-20 minutes until thickened slightly.

3   Heat a non-stick frying pan over medium heat.

4   Fry spoonfuls of the batter until golden brown on both sides.

Serve with a drizzle of maple syrup and fresh fruit of your choice.

Author: Alida Ryder

(Recipe from:


2) Kale Chips

“All-Dressed Kale Chips”

  • Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free
  • Crispy and chewy kale chips baked in the oven and seasoned to perfection. Enjoy these as a healthy alternative to potato chips.
  • Yield: 1-2 servings Prep Time: 15 Minutes Cook time: 25 Minutes


Per baking sheet:

  • approx. 1/2 bunch kale leave
  •  1/2 tablespoon extra virgin olive oil or melted coconut oil
  • 1.5 tablespoons nutritional yeast
  • 1 teaspoon garlic powder
  • 3/4 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  •  1/4 teaspoon fine grain sea salt or pink Himalayan sea salt
  • 1/8 teaspoon cayenne pepper (optional)


·      Preheat oven to 300F. Line a large rimmed baking sheet with parchment paper.

·      Remove leaves from the stems of the kale and roughly tear it up into large pieces. Compost the stems (or freeze for smoothies). Wash and spin the leaves until thoroughly dry.

·      Add kale leaves into a large bowl. Massage in the oil until all the nooks and crannies are coated in oil. Now sprinkle on the spices/seasonings and toss to combine.

·      Spread out the kale onto the prepared baking sheet into a single layer, being sure not to overcrowd the kale.

·      Bake for 10 minutes, rotate the pan, and bake for another 12-15 minutes more until the kale begins to firm up. The kale will look shrunken, but this is normal. I bake for 25 mins. total in my oven.

·      Cool the kale on the sheet for 3 minutes before digging in! This really makes all the difference! Enjoy immediately as they lose their crispiness with time.

·      Repeat this process for the other half of the bunch.


Feel free to make these in a dehydrator if you have one. You can also experiment with the convection or dehydrator setting on your oven (if applicable).



Thank you so much for joining us today! 

Stop by Thursday for our next blog post


Quote to take with you for the week:

“In any moment of decision, the best thing you can do is the right thing, the next best thing is the wrong thing, and the worst thing you can do is nothing.”

-Theodore Roosevelt



Gail KhanComment