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Five Eggs Substitutes You Can Use In Recipes

3/20/2021

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Whether it’s because of allergies, dietary choices, or you just plain ran out, there can be times a recipe calls for eggs and you have to substitute them with something else. Eggs provide texture, color, and binding in baking recipes so you don’t want to skip them. Try these instead:

• Applesauce
Unsweetened is best but if all you have is sweetened you may reduce the sugar being used in the recipe. ¼ cup of applesauce = 1 egg.

• Mashed Banana
This substitute is pretty reliable, but may give your recipe a slight banana flavor. You can also try pureed pumpkin or avocado to keep flavor changes minimal. This works great in cakes, brownies, and muffins. ¼ cup puree = 1 egg.

• Vinegar and Baking Soda
Especially useful in cakes, cupcakes, and quick breads, this combination starts a chemical reaction that makes baked goods light. 1 tsp baking soda + 1 Tbsp vinegar = 1 egg.

• Yogurt or Buttermilk
Plain, unflavored, and unsweetened yogurt is best and either of these will work for cupcakes, cakes, and muffins. ¼ cup yogurt/buttermilk = 1 egg.

• Nut Butter
You can use peanut, cashew, or almond butters in place of eggs in most recipes. These will change the flavor slightly so it’s best suited for brownies, cookies, and pancakes. 3 Tbsp nut butter = 1 egg.

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    Amanda is a mother of three (10, 7, and 5) and has been married for 14 years.   My weight loss journey started July 17, 2008, one day after my daughter's first birthday.  Tipping the scales at 235 pounds at 5'3, being an over weight, over tired, out of shape role model no longer appealed to me and I knew it was time for a change.   Three pregnancies later, I had lost a total of 105 pounds.  I had run 2 marathons and dozens of half marathons.  Something was missing.  I was thin, but I wasn't fit.  I wasn't healthy.  I could feel it in my insides.  I was 136 pounds and a size 8.  Something didn't add up.   I got my certification in personal training, nutrition, weight management, and dove into supplementation and whole foods.  90 days later, I gained 10 pounds and lost two pants sizes (8 to a 4). 
     
    Continuing on this path, all of my clients wanted to know how I was doing it.  I always dreamed of creating a business that truly added value to people and improved their health.  My husband, Grant, and I decided it was time to take that leap.

    December 9, 2016, Simply Prepped Meals was born.  Based around the mission of providing whole food based nutrition to people's doorsteps, we set out to create a new idea that fast food didn't have to be expensive or bad for you.   Six months later, we built our permanent location in Cynthiana, IN.  Then, January 2, 2018, we entered into a partnership with the YMCA of Southern Indiana to continue spreading the word of meal prep and eating with purpose. 

    Amanda coaches individually as well as continues to drive their business.  Any questions about personal coaching can be directed to her at amanda@simplypreppedmeals.com

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