So long BUTTER.

I grew up in a family where butter was used in and on EVERYTHING! Literally. My dad uses a scoop of butter to spread on his toast. Butter is all I have ever known to scramble eggs in and when it comes to baking- holy BUTTER! I love butter, don't get me wrong, making this transition was not easy. Those of you reading this may already have made these changes but those of you still hanging onto that delicious, spreadable butter maybe this will help!

Here are some helpful alternatives to using butter:

1) Olive oil

uses: on bread or toast, roasting vegetables,  making eggs in the morning

2) Avocado oil

uses: scrambling or frying eggs, cooking meat

3) Coconut oil

uses: baking, frying pancakes or french toast, I don't personally cook with it unless it is something I don't mind the slight lingering coconut flavor to for example: I will use it when making fried rice or fried cauliflower rice or coconut crusted fish or shrimp *

4) Himalayan Sea Salt

uses: add a pinch to just about everything you are looking for that salty/savory flavor you would normally get from butter 

5) Salt free seasoning

uses: normally I would add butter for "more flavor" then I met this beautiful bottle of heaven and add it to just about everything!

*Be careful what you cook in coconut oil- I remember Dane, my husband, being a sweetheart and making me breakfast... he scrambled the eggs in COCONUT OIL and I just about vomited. I don't waste food and, well, those went straight into the trash. Sorry Dane. 

***If you truly can't live without some melted butter on toast, at least do yourself a favor and buy naturally cultured butter please. ***