Ask Leah! The Ingles Dietitian
Partner content: Avoiding ingredients
Question: If there is a long list of ingredients that sound like chemicals on a food…
If there’s no/you don’t have any:
Sliced bread
- Make your own or use mixes on the grocery aisle.
- Look for rolls, loaves and biscuits in the FROZEN food section.
- Look for refrigerated dough tubes for rolls, biscuits, pizza crust and croissants
- Try using tortillas, flatbreads, wraps, or rice cakes instead.
Milk
- Farmer Jodi DeHate ( @FarmChicJodi) and Dietitian Holley Grainger recommend using cans of evaporated milk, milk powder or UHT (shelf-stable) milks instead: www.holleygrainger.com/what-are-shelf-stable-milks-and-how-can-i-use-them/
Eggs
- Look for liquid eggs in the grocery aisle or frozen.
- Young chef @ChefAudreyB says she uses 1/4c plain yogurt to replace eggs in many baking recipes
- Grind 1 TBSP flax seeds, add 3TBSP warm water, whisk & refrigerate for 2 hours” suggests Michelle from @MGFKitchen
Fresh Meat
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- Look for frozen meat/chicken/fish
- Canned meat/chicken/fish
- Substitute beans or tofu or meat alternatives/substitutes in recipes
For more great #SubstituteSuggestions former University of Nebraska-LIncoln Cooperative Extension agent, Alice Henneman,MS RD; https://food.unl.edu/ingredient-substitutions
#SubstituteSuggestions
Leah McGrath, RDN, LDN
Ingles Markets Corporate Dietitian
facebook.com/LeahMcgrathDietitian
800-334-4936