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Healthy Ingredient Swaps That Make Homemade Snacks More Filling — and Still Delicious
Sometimes a snack looks good, tastes good… and then leaves you hungry again an hour later. The difference isn’t always the size of the portion. More often, it’s what the snack is made of. A few simple ingredient choices can turn a light treat into something that actually satisfies — the kind of sweet or savory bite that holds you over, feels balanced, and still tastes like something you want to eat. Better ingredients can add texture, deepen flavor, and give your treats real staying power — so a small bite feels like enough. Here are the ingredient swaps and additions that make homemade snacks more filling — while keeping…
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How Whole Wheat Flour Became Part of My Baking Life
A Quiet Beginning Whole wheat flour found its way into my kitchen a long time ago—probably 20 years back. I didn’t start with a plan or a bunch of nutrition stats. I just started using it. At first, it was simple: half whole wheat, half white flour. It felt like a small upgrade, a quiet boost, and honestly… it just felt better baking with it. Over time, it stuck. Not because I was trying to be “healthy,” but because it made my baking feel a little more grounded and intentional. Why Whole Wheat Works in Cookies These days, I’ll sometimes use whole wheat flour entirely—especially in cookies that are going…
