Today's Tip: Can I replace the all-purpose flour in my recipes with whole wheat flour?

Yes. Whole wheat flour can replace from one-quarter to half of the all-purpose flour in most recipes.

Learn more about nutrition and meal planning here.

Yesterday's Tip: Can I use artificial sweeteners in my baked goods?

It depends — for some artificial sweeteners, a special baking version of the sweetener may be necessary. For foods that will be heated, consult the sweetener manufacturer’s directions to determine whether a particular product can be used.

Learn more about artificial sweeteners here.

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September 23, 2016: I’m short on time. Is it all right to use ready-to-eat meals on occasion?

It’s perfectly OK to use ready-to-eat foods, but they usually taste better and have greater nutritional value if you jazz them up. For example, try complementing a pre-prepared meal with fresh fruits or vegetables.

Learn more about nutrition and meal planning here.

September 22, 2016: I’ve just been diagnosed with diabetes. Does this mean I’ll have to give up all my favorite foods?

No. One quick trick for eating more healthfully while still enjoying favorite foods is to simply decrease your portion size when eating high-fat, high-sugar, or high-sodium foods.

Learn more about nutrition and meal planning here.

September 21, 2016: How can I lower the amount of fat in my homemade baked goods?

Reduce the fat content in homemade baked goods by substituting unsweetened applesauce, pureed prunes, or another pureed fruit for part of the oil, shortening, margarine, or butter.

Learn more about nutrition and meal planning here.

September 20, 2016: I’m short on time and use a lot of packaged mixes in cooking. Is there any way to make these more healthful?

Yes. You can lighten up packaged mixes by trying lower-fat options in preparation. For example, use half of the oil called for in packaged pasta salad mixes, or try using low-fat or skim milk when making instant pudding. For packaged rice dishes and similar products, use only half the flavoring packet to cut down on sodium.

Learn more about nutrition and meal planning here.

September 19, 2016: To add flavor to my meals, what are some alternatives to salt?

Adding herbs, spices, and other low-calorie but flavorful ingredients such as garlic and citrus zests and juices makes nutritious dishes more appealing to eat.

Learn more about following a low-sodium diet here.

September 18, 2016: What types of foods should I avoid to help me stay within the daily recommended sodium intake?

Cured foods such as bacon and ham, foods packed in salty brine such as pickles, olives, and sauerkraut, and condiments such as mustard, ketchup, and barbecue sauce can be significant sources of sodium and should be eaten in small amounts only. Low-salt or low-sodium versions of canned vegetables, soy sauce, broth, and seasoning mixes substitute nicely for the full-salt versions, but read the labels: Some of these are still fairly high in sodium.

Learn more about following a low-sodium diet here.

September 17, 2016: What are some easy ways to lower the sodium in my diet?

Tasting foods before salting them and removing the saltshaker from the table are two great ways to reduce the sodium content of your diet.

Learn more about following a low-sodium diet here.

September 16, 2016: I’d like to modify several recipes to make them healthier — but I want them to taste good, too! What’s a good way to start?

To improve the health benefits of a favorite recipe, look over the list of ingredients, consider the role each plays in the recipe, and modify only one at a time. This gives you an opportunity to judge the success of your single change.

Learn more about nutrition and meal planning here.