- Substitute 50g grated cheese for
1tbsp nutritional yeast flakes
- Substitute 1 egg in baking for
15g chia seeds
Grind the chia seeds, mix with 45ml water and soak for 5 minutes until it becomes gloopy like raw egg
Also provides omega-3s and soluble fibre to help balance your cholesterol
- Milk (dairy) for
any choice of plant milk
See our ‘non-diary milk guide’
- 200g butter in baking for
150g apple puree + 100g coconut oil,
300g mashed banana,
230g pureed avocado
- 1tbsp butter in cooking for
1tbsp coconut oil
A healthy fat alternative, which can be heated to high temperatures – the Reinvent program will explain the ins and outs of fats to you!
- 240ml cream for
240ml full-fat coconut milk
125g raw cashew nuts, soaked overnight, then drained and blended with 115ml water
Eating nuts adds extra protein to your diet, keeping you fuller for longer and balancing your blood sugar.
- 200g yogurt (dairy) for
200g coconut yogurt
- 75g ice cream for
225g frozen banana, peeled, sliced and frozen, then blended,
225g frozen mango, peeled, chopped and frozen, then blended
Dairy can be a trigger for poor digestive health and symptoms such as bloating. Replacing it with fruit gives you added vitamins, minerals and antioxidants.
- 150g flour in baking for
100g wheat flour or gluten-free flour, mixed with 50g ground almonds,
100g wheat flour or gluten-free flour, mixed with 50g oats, blended into flour,
425g tin of beans (we like cannellini), drained, rinsed and pureed
Add 1tsp baking powder to make your flour self-raising
- 150g flour in pancakes for
150g buckwheat flour
A delicious gluten free alternative
