Build a Better Smoothie: A Step by Step Guide



I have a dangerous addiction…























































To smoothies, that is.


Okay…so “dangerous” might seem like too strong a word, but that’s exactly what my smoothie concoctions are…dangerously delicious :) . In fact, I’ve rarely met a smoothie I haven’t liked. I mean, it’s pretty hard to make a mistake preparing something that gets pulverized into a drinkable form– no boiling, baking, sautéing, or julienne-ing necessary. Seriously. It’s pretty much the easiest snack, meal, or treat you can (quite literally) whip up!


Pressed for time? Make a smoothie!

Hungover? Make a smoothie!

Looking to revamp your diet? MAKE A SMOOTHIE!


Okay, okay. I know what you’re thinking– I understand how booties, baubles, and a killer pair of heels can make a girl go wild, but can a smoothie really be that exciting? In one word, YES! And after taking a quick trip to the grocery store you’ll be creating healthier, tastier smoothies while increasing their nutritional value in no time at all. JUST BEWARE– not all smoothies are created equal! If you’re not careful, your “healthy” beverage can quickly become a sugar and fat trap. But don’t worry! With a little guidance you’ll be drinking your way to heath and wellness. Thankfully, I’m just the gal to show you how it’s done :) .


Step 1 : Choose your base

(Ready to have your mind completely blown? THERE AREN’T ANY SPECIAL HEALTH BENEFITS OR NUTRIENTS EXCLUSIVE TO DAIRY MILK! You can easily get vitamins, minerals, protein, and healthy fats from a variety of non-dairy milks– and YES– this includes calcium. But buyer beware– make sure the milk you purchase is fortified, and ALWAYS choose the unsweetened version to avoid excess sugar).

  • Almond milk
  • Cashew milk
  • Coconut milk
  • Coconut water (coconut water contains a decent amount of sugar– take care to cut back on high-sugar fruit like bananas, mangos, figs, tangerines, cherries, and grapes when incorporating a base with high sugar content). 
  • Hazelnut milk
  • Hemp milk
  • Oat milk
  • Soy milk
  • Water
  • Pretty Fit Note: Stay away from juice! If you are already adding fruit to your smoothie this will cause it to have wayyy too many grams of sugar and carbs (and not to mention calories)  for one drink.  

Organic nut, soy, hemp and oat milks are fantastic alternatives for those  trying to cut dairy from their diet. Personally, almond milk is my favorite smoothie base. The creamy texture and nutty taste give my smoothies just the right consistency and flavor I’m looking for. Plus, almond milk is super low in calories (only 35 to 40 calories per cup in the unsweetened brands) and contains the calcium and vitamin D my vegan body needs! With any of the milks mentioned above, be sure to buy the unsweetened versions or you could find yourself unknowingly drinking over 15 grams of sugar before you even add anything else to the blender. Yikes! I also suggest taking a look at the ingredients list and aim to avoid purchasing milk with the ingredient carrageenan– a seaweed-derived texturizer found in meat, dairy, toothpaste, processed foods (even some organic products and infant formula!) which can lead to severe gastrointestinal inflammation among other health risks. My favorite (safe!) brand is Whole Food’s 365 Plain Unsweetened or Unsweetened Vanilla Almond Milk. (Research regarding the side effects of this controversial additive is still new but growing. I encourage you to do some research on your own, or check out some helpful links in my Sources List below).


Step 2 : Pick your greens

(Leafy greens –full of vitamins, minerals and disease-fighting phytochemicals– are some of the healthiest foods you could ever eat. Their high water content keeps you hydrated, while their high fiber content fills you up, lowers your blood-pressure, and lowers your bad cholesterol. For more detailed information about the specific health benefits of the greens below, visit this link).

  • Collard greens (rich in calcium!)
  • Cucumber
  • Dandelion greens
  • Kale (rich in calcium!)
  • Lettuce
  • Mustard greens
  • Spinach
  • Sprouts (Sprouts can contain up to 100 times more enzymes than raw veggies and fruit– this helps your body to extract more amino acids, vitamins, minerals, and essential fats from foods you consume– so eat up!). 
  • Swiss chard
  • Turnip greens
  • Watercress


According to the latest dietary guidelines, the average person should aim to consume at least 2.5 cups of vegetables a day (Pretty Fit Note: For lettuces and other raw leafy greens, you would need to eat 2 cups to get the equivalent of 1 cup of vegetables). Now, for someone like me who eats veggies with every meal, hitting 2.5 cups doesn’t seem like much trouble, however, the majority of Americans don’t reach the recommended daily dosage–and that’s where I come in :) . Adding greens to your smoothie is the easiest and most painless way to help get proper the nutrients you need in one quick and easy swoop. I go through bags upon bags of spinach in one week alone– I find it’s the easiest to blend. Still weirded out by the green tint in your drink? Don’t worry! You’ll be adding so many other tasty ingredients to your smoothie you won’t be able to taste a thing– I promise. So don’t go holding back on me now! This is your chance to get a little nutrient crazy. Your body will thank you.


Step 3 : Get fruity!

(Fruit is full of fiber, vitamins, minerals, antioxidants, and phytonutrients that ward off disease and keep you healthy! The bonus? It will satisfy your pesky sweet tooth too! The natural sugar is a better alternative to the unhealthy, refined stuff.)

  • Apples
  • Apricots
  • Bananas
  • Blackberries
  • Blueberries
  • Cantaloupe
  • Cherries
  • Guava
  • Honeydew melon
  • Kiwis
  • Lemons
  • Limes
  • Mangos
  • Oranges
  • Papaya
  • Peaches
  • Pears
  • Pineapple
  • Raspberries
  • Strawberries
  • Watermelon
Now it’s time for the fun part! The fruit you add to your smoothie really sets the flavor profile of your beverage– so don’t be shy…get inspired! If I’m craving something tasty and tropical, I’ll throw half a cup of pineapple and a few chunks of banana in the blender. If I’m feeling sluggish and run-down, I’ll make an antioxidant-rich smoothie with a cup of mixed berries and watermelon. If I want to detox my body and improve digestion, I’ll whip up my Green Superstar Smoothie using half of a pear and half of an apple. Just take care not to go overboard– fruit is full of fiber, minerals and nutrients that are good for you, but too much fruit can equal lots of extra sugar, carbs, and calories! According to the latest dietary guidelines, the average adult should aim for 2 cups of fruit in a day (if you exercise less than 30 minutes each day). I try to use no more than one cup of fruit in my smoothies since I often have fruit for a snack during the day. However, if I’m feeling extra fruity on a particular occasion (ha-ha-ha ;) ) and one cup just won’t do it, I aim to pick fruits with a low sugar content like raspberries and blackberries. Check out this helpful link for more information about the sugar content of popular fruits.


Step 4 : Mix it up!

  • All-natural extracts (almond, anise, chocolate, cinnamon, coconut, hazelnut, peppermint, vanilla).
  • Almond meal (for when you need a dose of healthy fats and extra protein!)
  • Avocado (this ingredient creates a silky, smooth, indulgent smoothie!)
  • Bee pollen (not for strict vegans– bee pollen is said to enhance energy, boost the immune system, and support the cardiovascular system).
  • Canned pumpkin (full of vitamin A, iron, and fiber)
  • Chia seeds (blend or mix these in at the very end and let you smoothie sit for 20 minutes or so– the chia seeds will expand in size and thicken your beverage right up. Plus they’ll give you a healthy dose of Omega-3 fatty acids to boot!).
  • Coconut oil (full of medium chain triglycerides that have the ability to raise HDL– good cholesterol. Coconut oil may also help to encourage weight loss).
  • Dates (a heathy alternative to sugar)
  • Flavor-infused liquid stevia (you can find this at Whole Foods or online– I love the SweetLeaf or NuNaturals brands). 
  • Flax seeds (always choose ground flax– this allows for better absorption).
  • Honey (in moderation! Not for strict vegans).
  • Maple syrup (in moderation!).
  • Molasses (in moderation!).
  • Powdered stevia
  • Powdered peanut butter (100% organic, 95% less fat, and 45% fewer calories than regular peanut butter– perfect for when you’re craving that peanut taste without all the extra fat calories!).
  • Protein powder (I stick to organic, raw protein powders like Garden of Life RAW and limit protein powders that contain soy protein isolate-- a genetically modified type of soy that resembles estrogen). 
  • Shredded carrots
  • Spirulina
  • Sweet potato (gives your smoothie great texture).
  • Tofu (preferably mori-nu silken tofu– it comes in a small cardboard box and lacks the aftertaste present in your typical water-packed tofu).
  • Vanilla beans (enhances flavor BIG TIME).
  • Yogurt (plain soy or coconut-milk based–sometimes I like to use a few tablespoons to thicken up my smoothie. Just keep an eye out for sugar content on those nutrition labels!)
  • Xanthan gum (a thickening agent that will make your smoothies more pudding-like–but BE WARNED! A little pinch goes a long way!).
Now here’s where the real danger begins. Pump up the nutritional value and play around with flavor, sweetness, and consistency by adding some unique ingredients to your smoothie (I gave a little more commentary in this section because some of these ingredients might not be as well-known to everyone). Some of my favorite healthy add-ins are almond extract, canned pumpkin, chia seeds, dates, ground flax seeds, raw protein powder, and vanilla flavored liquid stevia.


Step 5 : Get spicy!

  • Cilantro (a powerful, natural cleansing agent).
  • Cinnamon (regulates blood sugar, lowers LDL (bad) cholesterol, contains natural anti-infectious compounds).
  • Nutmeg  (aids in sleep, strengthens your immune system, acts as an anti-microbial, helps ease digestive troubles, keeps your brain sharp/may help protect it from degenerative diseases).
  • Cayenne pepper (boosts your metabolism, fights inflammation, prevents stomach ulcers, and reduces bad cholesterol levels).
  • Ginger (eases digestion, eases nausea, reduces inflammation, and protects against certain cancers such as colon and ovarian).
  • Parsley (protects against rheumatoid arthritis and is a rich source of anti-oxidants and folic acid).
  • Raw Cocoa Powder (cocoa is one of the highest polyphenol-containing foods!).
  • Turmeric (turmeric is a powerful, natural anti-inflammatory– I take turmeric pills every day).


Spices have incredible health benefits–some  have the ability to curb inflammation, detox the body, boost flavor, curb appetite, and lower blood pressure. They’re also the perfect addition to any smoothie! I adore the combination of cocoa powder and cayenne pepper (spicy chocolate is one of my FAVORITE flavors) as well as nutmeg and cinnamon (it reminds me of the cozy holiday season!). For my water-based green smoothies, I’ll throw in a handful of cilantro and parsley to help balance my body and get it back to an alkaline state. (For more information about transitioning your diet and body to an alkaline state, check out this link).


Step 6 : Ice, ice baby

This one’s easy. Toss in a few ice cubes to make your smoothie extra cold and creamy :) . I wouldn’t have mine any other way!


Step 7 : Blend it up

If you are lucky enough to own a Vitamix, you can blend any and every ingredient under the sun in one of those babies. While I don’t personally own a Vitamix (yet!) I do own a Ninja blender (which I use on the regular) and it’s pretty amazing. I’ve also used the Magic Bullet and Nutribullet in the past– they can blend most things pretty well, but I prefer to make big batches of smoothies at a time so I can prepare/freeze them for the whole work week (therefore, upgrading to a blender-style Ninja was the best option for me). Now, all that’s left for you to do is blend up all those crazy ingredients you pulled together and let the magic begin!


Step 8 : Top it off

  • Almonds
  • Chopped walnuts
  • Coconut butter
  • Coconut cream (stick a can of full-fat coconut milk in your fridge overnight, pour off the liquid that has risen to the top, whip it up in a bowl with some vanilla and stevia, and you have thick and creamy coconut whipped cream! Perfect for a dessert smoothie). 
  • Dark chocolate shavings (in moderation!).
  • Hazelnuts
  • Hemp hearts (increases satiety, prevents spikes in blood sugar, acts as an anti-inflammatory, improves digestion, and is full of amino acids, Omega-3 fatty acids, and metabolism-regulating Omega-6 fatty acids). 
  • Honey (not for strict vegans).
  • Goji berries
  • Granola (watch out for too much sugar!).
  • Macadamia nuts
  • Nut butters (almond, hazelnut, cashew, peanut butter…).
  • Peanuts
  • Pecans
  • Pistachios
  • Raisins
  • Raw cocoa nibs (a healthier, lower-sugar alternative to chocolate!).
  • Sea salt (just a pinch can create a tasty flavor profile).
  • Sesame seeds
  • Soyatoo (soy-based, canned whipped cream– you can purchase this in the milk section at Whole Foods).
  • Soy nuts
  • Spices (see above)
  • Unsweetened coconut


I just can’t deal with a naked smoothie! As soon as I pour the final product into a big tall glass, I have this incessant need to get all fancy smancy– I MUST make my smoothies pretty after they’re done (hence why my Instagram is filled with #smoothie pics ;) #sorryimnotsorry). Aside from looking lovely and tasting great, many of these toppings have a variety of health benefits that can also boost the health benefits of your beverage. Some of my favorite toppers are hemp hearts, raw cocoa nibs, and unsweetened coconut.


Well. There you have it folks! For all of you who thought smoothies were boring…THINK AGAIN! If these lists don’t get your imagination going, I don’t know what will :) . And don’t be afraid to get a little crazy— after all…that’s where the fun begins! I’d love to see all the creative combinations you come up with, so feel free to tag me on Instagram @prettyfitlife, or use the hashtag #prettyfitlifeHAPPY BLENDING!



Healthfully Yours,


Ashley Michelle




Is Carrageenan Safe?

Doubts surface aboutsafety of common food additive, carrageenan

Harvard– Vegetables and Fruits: Get Plenty Every Day

MyPlate Food Groups: Fruits 

8 Healthiest Leafy Greens 

Is Coconut Oil Healthy? 

5 Surprising Health Benefits of Hemp 

Cocoa Powder Health Benefits 

Health Benefits of Cinnamon 

Health Benefits of Cilantro 

Health Benefits of Ginger

Health Benefits of Cayenne Pepper

Health Benefits of Parsley

Health Benefits of Sprouts 

Difference Between Non-Dairy Milks

Easy Vegan Baking Swaps


Photo Credit:




“Life is uncertain.  Eat dessert first.” Ernestine Ulmer



AHEM! This Ernestine guy had better be talking about healthy dessert! ;)


Okay, so it’s no secret to those of you who know me that I’m a little bit a lot a bit of a health nut :) . I eat clean, I exercise regularly, I avoid GMOs, I take vitamins and I get plenty of Omega 3′s. And while I believe in eating a plant-based diet that limits added sugars, refined carbohydrates, and unhealthy fats, I also understand that we are all human– aka every now and then, you just need a gosh darn slice of cake! A little bit of dessert here and there is perfectly fine, as long as you can successfully include it in your diet. This means DON’T GO OVERBOARD! I find that many people finally get on track with eating well and working out for a few days…only to cave at the sight of something frosted or dripping in chocolate.


Their excuse?

“I’ve been soooo good. I deserve it!”


But can you guess what happens next? They overdo it. I’m not saying that you should cut out sweets 100% of the time, but what I am saying is that you should be mindful of your behavior/mindset around sweets and make healthy choices that will still allow you to stay on track without feeling deprived.


So, what are the keys to healthy dessert eating?




I obviously enjoy making desserts (just check out my recipe page), but the trick to most of my recipes is that they’ve been stripped of unhealthy ingredients and swapped out for healthier ones. My line of thought? Healthy or not, dessert is still dessert, BUT if you’re going to enjoy a treat, you might as well make it a little less guilty while still tasting just as sinful ;) . Thankfully stealthy, healthy ingredients are my specialty (in fact, before I settled on the name “Pretty Fit Life” I was actually toying with the name “Stealthy Healthy Chef!”). If I had a dollar for every time someone asked me “You put WHAT in this?!” when I reveal my secret ingredient of choice, well, I’d be rocking a pair of these flashy little numbers on my next girls night out. So I don’t have these sexy shoes, but I do have something just a fabulous (okay, almost as fabulous). And the best part of all? It’s much cheaper than those shoes ;) .


Below, I’ve put together a list of healthy vegan baking swaps so you can “healthify” some of your favorite dessert recipes. This way, you can let yourself indulge every now and then without all the extra guilt and calories. I promise…everything will taste so amazing you won’t even know the difference!


Vegan baking is a cinch with the right ingredients!


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Butter Replacers:

(Fats add flavor, texture, and moisture to baked goods)

  • Olive Oil (spice cookies, cakes, breads)*
  • Sesame Oil (spice cookies, cakes, breads)*
  • Canola Oil (use w/liquid sugars)*
  • Coconut Oil (adds richness, thickness, coconut-y flavor)
  • Vegan Buttery Spread (Earth Balance)
  • Avocado (great for cookies)


 Fat Free Options!

  • Applesauce (all natural, unsweetened)
  • Pumpkin (use the 100% pure, canned kind NOT sugary pumpkin pie filling!)
  • Banana (mashed or banana baby food!)
  • Prunes (pureed or prune baby food!)
  • Peanut butter replacer: Just Good Stuff Powdered Peanut Butter

Note: *1/3 up of oil = 1 stick of butter



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Egg Substitutes:

(Eggs are used for moisture/binding/thickening or leavening: identify which of these agents you need & experiment!)*

  • Flax (1T: 3T water= 1 egg)
  • Banana (¼ c. = 1 egg)
  • Applesauce (¼ c. = 1 egg)
  • Canned Squash/Pumpkin (¼ c. = 1 egg)
  • Tofu (silken & firm: ¼ c. = 1 egg)
  • Soy Milk + Lemon Juice (¼ c. soy milk + 1T lemon juice= 1 egg)
  • Soy/Coconut Yogurt (¼ c. yogurt = 1 egg)
  • Cornstarch/Water (1 T cornstarch + 3 T water= 1 egg)
  • Chia Seeds (1T chia seeds + 1T water = 1 egg)
  • Pureed Beans (equal parts can stand in for eggs)
  • Commercial Egg Replacer (Ener-G brand or Bob’s Red Mill- read directions for amounts)
  • Bread crumbs, tomato paste, oatmeal, nut butters (for binding)
  • Baking powder/H2O/Vinegar (1 tsp. baking powder + 1 tsp. water + 1 tsp. vinegar = 1 egg*)
  • Baking Soda/Water (2 tsp. baking soda + 2 T warm water = 1 egg)**
  • Baking Soda/Vinegar (1 tsp. baking soda + 1 T white/apple vinegar= 1 egg)**
  • Lemon Juice + Baking Soda (2 T. lemon juice + 1 tsp baking soda= 1 egg)**

* If the egg is used as a leavening agent in a recipe, you will need to incorporate baking soda and/or baking powder in the recipe for your dessert to rise. Read my notes at the bottom of this post on baking soda and baking powder for leavening instructions.

**Use if this is only leavening agent– do not double up on baking powder/soda!



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Milk Replacements:

(amounts = interchangeable)

  • Almond Milk
  • Soy Milk
  • Rice Milk*
  • Coconut Milk (canned and carton)
  • Vegan “Buttermilk”: 1 cup non-dairy milk (above) + 1 tsp. lemon juice or vinegar

*Rice milk tends to be best for soups/sauces as opposed to baking due to it’s low fat content/thin consistency



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Flour Substitutes:

(interchangeable aside from exceptions below)

  • Oat Flour
  • Almond Flour*
  • Peanut Flour
  • Millet  Flour
  • Brown Rice Flour
  • Buckwheat flour*
  • Spelt Flour**
  • Coconut Flour*
  • Quinoa Flour*
  • Buckwheat flour*
  • Chickpea Flour*
  • Xanthan Gum/Guar Gum***

*These flours will result in a denser product: mix 1/3 cup of any of these flours with 1 c. millet flour, 1 c. starch, and 1 tsp. xanthan gum for an easy  gluten-free blend. The following are starches for gluten-free baking (potato starch, cornstarch, tapioca starch, & arrowroot)

**Spelt flour is not acceptable for those with Celiac disease

***These stand in for gluten as thickening agents. Xanthan gum is best for baking and is used in batter with high acidity. Guar gum is best for cold foods (pastry fillings, ice cream)



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Whipped Topping Swap:

(Amounts will vary depending upon your recipe)

  • Coconut Milk Cream (canned, full-fat!)*
  • Cashew Cream (soaked + water )**
  • Soy alternatives (Soyatoo)
  • Tofu Cream (tofu + lemon + powder sugar + flavored extract + flour)***
  • Agar Flakes (agar + water, salt, sweetener, extract)****

* Put a can of full fat coconut milk in the fridge overnight. Turn upside down so liquid comes to top, Turn right-side up, open & drain liquid. With an electric mixer, whip the hardened cream in a bowl with a little sugar & vanilla.

** One c. raw cashews soaked overnight/drained. Blend with 1.5 c. water (add more or less depending upon desired texture), 2-4 T sweetener, dash of salt.

***1 package mori-nu silken tofu, juice from 1 large lemon slice, 1-2 tablespoons powdered sugar,  ¾-1 tsp almond, vanilla, or maple extract, & 3-4 T whole wheat flour (if you’d like it thicker). Whip/blend VERY well.

**** Mix 2 & 2/3 c. non-dairy milk with 2 T agar flakes (boil, simmer 7 minutes, cool, refrigerate until firm). Blend with 3 T water, 1/8 tsp. salt, add a few drops of your choice of flavored extract, and sweeten/flavor to taste–stevia, cocoa powder etc…

Check out more agar recipes here



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Say Goodbye to Sugar!

(Amounts you use depend upon your own personal sweet tooth preference)

  • Dates (soaked/blended)
  • Bananas (mashed or sliced)
  • Raisins (soaked/blended or whole)
  • Stevia (calorie-free, 300x sweeter than sugar, liquid or powder)
  • Dextrose (a.k.a glucose is 30% less sweet than sugar)*
  • Xylitol (33% fewer calories than table sugar)
  • Coconut Sugar (NEW: low GI, low fructose, natural, high in nutrients)**
  • Molasses**
  • Maple Syrup**
  • Brown Rice Syrup**
  • Honey***
  • Spices, Citrus Zest
  • Nut Extracts (adds an indulgent aroma)
  • Baby Food (banana, prune, plum, apple and other sweet fruits)

*Dextrose= Is a natural sugar found in fruits/starches. The body can readily absorb it & use glucose for energy & to power cells.

** While these are a less processed, natural option, they are still high in calories (Dextrose included). Use sparingly!

*** Honey is not for strict vegans. As mentioned above, use sparingly!



Photo Credit: ifoodx



What about Agave?

You may have noticed that agave isn’t on my list of sugar swaps–that’s because there has been a lot of research out there lately that suggests it’s not quite as healthy as you think (you can blame the marketing companies for that). I’ve highlighted some of these recent claims below.

  • 20 calories per teaspoon
  • 1.5 times sweeter than sugar
  • Won’t spike blood sugar (low glycemic index)
  • HIGH in fructose (Agave ranges from 55%-90% fructose–high fructose corn syrup -HFCS- is 55% fructose!)*
  • Chemically processed (similar production to that of HFCS)
  • Doesn’t stimulate/shut off appetite hormones
  • Can lead to overeating, lowered metabolism, & lower insulin sensitivity
  • Raises uric acid levels (chronic low-level inflammation that leads to cardiovascular disease, cancer, stroke, arthritis, early aging)
  • Can decrease HDL levels, increase LDL, contribute to high blood pressure, high blood sugar, elevated triglycerides, fatty liver disease
  • Linked to increase visceral fat  & obesity
  • GI tract doesn’t absorb fructose easily and sends it to your liver (overloads, scars, develops triglycerides)

*Fructose is found in fruit and honey, which is healthy and fine because it is accompanied by fiber, vitamins and minerals – but it is not meant to be consumed in largely concentrated forms like agave.

You can also read more about the dangers of agave here



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Vegan Baking Tips and Tricks: Baking Soda vs. Baking Powder:

(These are chemical leaveners used to make baked goods.What you use depends on other ingredients)

Baking Soda = Best for cookies

  • When baking soda (100% sodium bicarbonate) is combined with an acidic ingredient (vinegar, lemon juice, chocolate, molasses, yogurt) CO2 is released, thus forming bubbles in the batter.
  • When heated, these bubbles expand and cause the finished product to lighten/rise (& give baked goods a nice brown color!)
  • Recipes with baking soda must be baked immediately or they will fall flat!
  • Baking soda can be mixed with some cornstarch and cream of tartar to replace baking powder.
  • Baking soda will leave a bitter taste unless counteracted by an acid.

Baking Powder = Best for cakes and biscuits

  • Baking Powder (sodium bicarbonate + cream of tartar + starch) contains an acid and a base and has a neutral taste.
  • Available in single-acting (which must be cooked immediately) or double-acting formulas (which can stand at room temperature for a bit).
  • Baking powder cannot replace baking soda because it already contains an acid (cream of tartar).

(Powder & soda might both be used because you may have enough soda to neutralize acidic batter, but not to lift batter. A little baking powder can do this job. If you use just baking powder however, it could be too acidic. Both together also give the batter a bit of a tangy taste—good for cookies!)


Hopefully you’ve discovered some surprising new ingredients from my lists above, and I hope I’ve inspired you to get a little crazy and experiment the next time you’re in the kitchen. Remember, eating healthy doesn’t mean eating bland or depriving yourself. It just means you need be smart and you need to be willing to get a little more creative with your cooking :) .

Photo Credit: cupcakestakethecake





Staying on track with your healthy diet while still being able to indulge in sweets?


Now THAT’S what I call having your cake and eating it too ;) .



Healthfully Yours,


Ashley Michelle