The holidays are here and that means some of us are baking more than usual (or at all). In our home we want to feel our best while still indulging in a few special holiday treats. So, over the years I’ve come up with swaps that work for our tastebuds and tummy. Basically, since feeling great is paramount and yummy food is an important part of that feel good feeling I made it my mission to find a way to have my cake and eat it too. Today I’m sharing some of the simplest swaps just in time for your last minute holiday baking.

Gluten. Gluten intolerance is on the rise and whether or not you choose to go gluten free it’s likely that someone you know may not have the option. So, being knowledgeable about this one may come in handy, even if you don’t follow a gluten free diet yourself. Gluten containing flour can easily be swapped out for gluten free flour. All you have to do is find the “cup for cup” blend that works for you. Choosing an option that states it can be used 1:1 like regular flour means they’ve taken the guesswork and extra steps out of it for you - no need for adding gums or having your holiday baking hijacked by science experiments. For that reason these are my go-tos. Simply sub in the gluten free blend without a second thought. Bob’s Red Mill and King Arthur both work well and if you prefer a paleo option, Bob’s Red Mill has a great one! You can also purchase pre-made gluten free pie crusts that are delicious!

Sugar. Sugar has been linked to diabetes, inflammation, and studies show it lights up the brain in much the same way as cocaine and other illegal substances. It also causes spikes in blood sugar and that terrible crash that comes after. To indulge in our favorite treats without the crash, headaches, and mood swings, in our home we sub this one out for Monk Fruit, Stevia, or Swerve. You can even get these in powdered form. I prefer Swerve or Monk Fruit for baking and liquid stevia for sweetening things like tea, cocoa, and yogurt. Just keep in mind a couple of drops goes a long way! The one time a year or so I make pecan pie, I sub out corn syrup for real maple syrup or Lakanto Maple Flavored Syrup. The first option still has loads of sugar, but it is unrefined. However, if you’re super sensitive, Lakanto’s option is a perfect one!

Shortening. Some of our favorite recipes call for shortening and while it may provide a nice consistency to baked goods it’s anything but healthy. In our home we opt for Nutiva Shortening. It’s a thoughtfully sourced palm and coconut oil blend and subs in perfectly for vegetable shortening which is full of pro-inflammatory oils. Nutiva contains unrefined, organic oils, gives back to regenerative agriculture, and they do not harm primary rainforests. Instead the company works with small family farms in Ecuador to source their palm oil.

Chocolate Chips. The chocolate chips I grew up on as a kid were full of sugar and inflammatory oils. These days I opt for Lily’s baking chocolates. They are Stevia sweetened and offer a variety of options like caramel, white chocolate, semi-sweet, and dark chips so you can enjoy those sweets guilt-free.

I hope this short list of subs was a helpful one. If you have questions or other ideas to add comment below! I’d love to hear how you make your favorites so you feel good too!