Content Map Terms
Use healthier recipes
- Score homemade recipes using the Checklist.
- Sell freshly made food and beverages to students that meet the Guidelines (score as Sell based on the Checklist).
- Look for recipes that can include fruits and vegetables when they are in season (such as apples, berries, rhubarb and zucchini) for freshness and to support local BC food producers.
- Keep portion sizes moderate. Cookies that are 6 cm in diameter or less, slices of loaves that are 2 cm thick or less and muffins that are the size of a tennis ball or smaller are more likely to meet the Guidelines.
- Work with administrators, parents, teachers and students to promote healthier recipes using resources such as Bake Better Bites and Tips and Recipes for Quantity Cooking.
Use sensational substitutes*:
|Boost Fibre||1 cup white flour||1/2 cup whole wheat flour plus 1/2 cup white flour|
|1/4 cup ground flaxseed plus 3/4 cup white flour|
|Adding wheat bran or oatmeal to homemade bread|
|Use Less Fat||1/2 cup of fat (oil, margarine, or butter)||1/4 cup mashed fruit plus 1/4 cup of fat|
|1 cup of solid fat||3/4 cup ricotta cheese plus 1/4 cup solid fat|
|Whole milk||Skim, 1% or evaporated skim milk, fortified unsweetened soy beverage|
|Cream||Milk, low-fat evaporated milk or low fat sour cream|
|Use Less Sugar||1 cup sugar||2/3 to 3/4 cup sugar plus cinnamon, vanilla or almond extract to boost flavour|
|1 cup chocolate chips||1/2 cup mini chocolate chips plus 1/2 cup to 1 cup chopped nuts or chopped dried fruit|
|Icing or frosting||Fresh chopped or pureed fruit and/or a dusting with powdered or icing sugar|
*Based on "Sensational Substitutes" from Bake Better Bites: Recipes and Tips for Healthier Baked Goods, pg 5.
Act to support healthy eating:
- Ensure that everyone bringing food uses the Checklist so they meet the nutrition standards in the Guidelines.
- Ensure that everyone bringing food understands how to be food safe and allergy aware at home.
- Label all food sold with ingredient lists and nutrition information from recipes (when available).
- Keep it simple and do not sell products at bake sales that require refrigeration, such as food with dairy or egg products in liquid form and meats.
- Consider selling bottled water, fresh fruits & vegetables and other healthy snack options alongside baked goods at school events.
- Include non-food items and prizes at events and physical activities/games that promote a healthy lifestyle.
Food for Thought
Meet the Guidelines with healthier recipe ingredients such as:
- Dried fruit, fruit sauce with no added sugar or sweetener, grated vegetables or bran
- Nuts and seeds (where there is no allergy limitation)
- Oil or non-hydrogenated margarine as the fat source
Where Can We Find Out More?
- Speak to a Dietitian by dialing 8-1-1 or Email a HealthLinkBC Dietitian
- Bake Better Bites: Recipes and Tips for Healthier Baked Goods (PDF 2.43 MB)
- Tips and Recipes for Quantity Cooking: Nourishing Minds and Bodies (PDF 6.87 MB)
- Food Safe Program
Last updated: June 2014
© 2013 Province of British Columbia. All rights reserved. May be reproduced in its entirety provided source is acknowledged. This information is not meant to replace advice from your medical doctor or individual counseling with a registered dietitian. It is intended for educational and informational purposes only.