4 Healthy Ingredient Swaps You Haven't Thought Of

Changing just one ingredient can make all the difference.

January 28, 2020

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In this series, we're showing off some of the coolest recipes, tips and tricks we've learned from chefs in the all-new Food Network Kitchen app.

Sometimes, turning a beloved recipe into something on the healthier side is all about changing one ingredient. Adding a veggie or a different flour to a dish can make it that much better for your body without the hassle of oddball ingredients or a total overhaul of your favorite meal. On the Food Network Kitchen app, you'll find plenty of recipes that sound familiar, but with one or two healthy twists. These dishes taste extremely similar to the fried rice or pasta you know and love, and you'll feel good about eating them over and over again.

The Class: Zucchini Enchiladas (pictured above)

The Swap: Zucchini

Everyone loves enchilada night, and this class is a way to add a low-carb spin to them. Dana Beninati shows you how to use zucchini in leiu of tortillas to wrap up a classic chicken enchilada filling before baking it all in the oven for the perfect Tex-Mex-inspired meal.

The Swap: Eggplant

Ever wish you could incorporate more plants into your diet? In this class, Bobby shows you how to make a flavorful bolognese that's 100% vegetarian! Using eggplant in place of ground meat, this Italian classic is transformed into something more plant-forward without sacrificing flavor. We suggest making a double-batch and freezing some for easy weeknight meals.

Sarah Copeland's Chocolate Chip Buckwheat Pancakes, as seen on Food Network Kitchen.

Photo by: Lauren Volo

Lauren Volo

The Swap: Buckwheat Flour

You've probably had a whole wheat pancake or two, and now it's time to give buckwheat a try. Buckwheat is a seed known for its high antioxidant content that can be ground into a flour, like the buckwheat flour used in this recipe. It's not wheat-derived, making it a gluten-free solution to the perfect short stack.

Mushroom carbonara, as seen on Food Network Kitchen Live.

Photo by: Scott Gries

Scott Gries

The Class: Mushroom Carbonara

The Swap: Mushrooms

Gabriela Rodiles shows you that carbonara can be delicious even without the bacon. She swaps chopped baby bella mushrooms for bacon in this simple weeknight pasta. Mushrooms provide plenty of umami flavor to the sauce without tons of added fat. And, there's still copious amounts of cheese to bring the whole recipe together.

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