(Family Features) If an ounce of prevention is worth a pound of cure, it's good to know that a convenient pantry product can help fight osteoporosis – by the spoonful. Over 44 million American women and men aged 50 and older have osteoporosis or low bone mass. About half of American children under 5 years of age don't get enough calcium in their diets. And once children reach their teen years, more than 85% of girls and 60% of boys don't get their recommended daily allowance of calcium.
Since low lifetime calcium intake is one of the risk factors for osteoporosis, it makes sense to start building stronger bones in childhood, then continue through life. One easy and delicious way to automatically increase your family's calcium intake is to sprinkle nonfat dry milk into your recipes. Sprinkle nonfat dry milk into your favorite meatloaf mixture to help keep it moist.
Add it to breads, muffins and cakes for better texture and browning. Fortified with vitamins A and D, with D aiding calcium absorption, the "magic crystals" can also enrich smoothies, egg dishes, dips, puddings, mashed potatoes, soups and sauces.
For more calcium-boosting recipes and information, visit VeryBestBaking.com.
By the Spoonful
Look how easy it is to boost your calcium intake. Get the most calcium by adding 1 tablespoon of nonfat dry milk to many of the foods you eat every day. Make it a habit to get more calcium this wholesome and natural way.
1 tablespoon of ...
Nonfat dry milk approximately
Fat-free evaporated milk approximately
Fat-free plain yogurt approximately
Refrigerated fat-free milk approximately
Creamy Garlic Dip
- 1 cup reduced-fat sour cream
1/2 cup dry Nestlé Carnation Instant Nonfat Dry Milk
2 tablespoons sliced green onions
1 tablespoon cider vinegar
1 clove garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
- In small bowl, combine sour cream, dry milk, green onions, vinegar, garlic, salt and pepper; stir until smooth. Serve with assorted cut-up vegetables.
Nutritional information per serving: 70 calories; 5 g protein; 3 g fat (25 calories from fat); 7 g carbohydrates; 10 mg cholesterol; 0 g fiber; 190 mg sodium; 15% daily value calcium.
Creamy Fruit Smoothie
- 3 cups fresh, frozen (unsweetened) or canned fruit, drained
- 1 1/3 cups (3.2 ounce envelope) dry Nestlé Carnation Nonfat Dry Milk
- 1/2 cup water
- 1/2 cup ice cubes
- 2 tablespoons granulated sugar (optional)
- 1 teaspoon vanilla extract
- Place fruit, dry milk, water, ice, sugar and vanilla extract in blender; cover. Blend until smooth.
Note: For a tropical drink, try a mixture of mango, papaya and pineapple to make up 3 cups fruit. Follow directions above.
Nutritional information per serving: 150 calories; 9 g protein; 0.5 g fat (5 calories from fat); 28 g carbohydrates; 5 mg cholesterol; 2 g fiber; 125 mg sodium; 30% daily value calcium.
Zesty Potato Salad
- 1/4 cup dry Nestlé Carnation Instant Nonfat Dry Milk
- 1/4 cup water
- 1/4 cup Dijon-style mustard
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 pounds (about 6 large) red-skinned potatoes, cut into 1-inch cubes, cooked, drained and cooled
- 2 cups green beans, cut into 1-inch pieces, blanched (optional)
- 1 cup chopped red bell pepper
- 1/4 cup sliced green onions
- lettuce leaves (optional)
- In small bowl, combine dry milk, water, mustard, salt and pepper until well mixed. In large bowl, combine potatoes; green beans, if desired; bell pepper and onions; add milk dressing and toss well to coat. Serve immediately or refrigerate. Serve over lettuce leaves.
Nutritional information per serving: 160 calories; 8 g protein; 1.5 g fat (15 calories from fat); 30 g carbohydrates; 5 mg cholesterol; 4 g fiber; 330 mg sodium; 20% daily value calcium.
Banana Nut Bread
Servings: 2 loaves
- 4 cups all-purpose flour
- 1 1/3 cups (3.2-ounce envelope) dry Nestlé Carnation Nonfat Dry Milk
- 4 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 4 large eggs
- 3 1/2 cups (about 7 medium) mashed very ripe bananas
- 2 cups granulated sugar
- 1 cup vegetable oil
- 1 cup chopped walnuts
- Heat oven to 350° F. Grease two 9-by-5-inch loaf pans.
- In medium bowl, combine flour, dry milk, baking powder and cinnamon. In large mixer bowl, beat eggs, bananas, sugar and vegetable oil on medium speed until well blended. Gradually beat in flour mixture; stir in nuts. Spoon into prepared loaf pans.
- Bake 60-65 minutes, or until wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove to wire racks to cool completely.
Nutritional information per serving: 310 calories; 6 g protein; 14 g fat (120 calories from fat); 43 g carbohydrates; 35 mg cholesterol; 2 g fiber; 115 mg sodium; 10% daily value calcium.
- Nonstick cooking spray
- 2 cartons (8 ounces each) egg substitute
- 1 1/3 cups (3.2-ounce envelope) dry Nestlé Carnation Nonfat Dry Milk
- 2 cups (8 ounces) shredded reduced-fat cheddar cheese
- 2 cups (about 6 ounces) sliced fresh mushrooms
- 1/2 cup finely chopped red bell pepper
- 2 medium green onions, sliced
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- Heat oven to 400° F. Spray 10-inch ovenproof skillet with nonstick cooking spray.
- In medium bowl, combine egg substitute and dry milk; mix thoroughly. Stir in cheese, mushrooms, bell pepper, green onions, salt and black pepper. Pour mixture in prepared skillet.
- Bake 30-35 minutes, or until set in center. Cool on wire rack 5 minutes then cut into wedges and serve.
Nutritional information per serving: 300 calories; 38 g protein; 8 g fat (70 calories from fat); 17 g carbohydrates; 15 mg cholesterol; 1 g fiber; 980 mg sodium; 60% daily value calcium.
Photos courtesy of Getty Images
Save time by creating quick recipes made with nutritious, fresh milk
(Family Features) Summer is busy, so a helping of no-cook options, especially those you can make in advance, are welcomed by many home chefs. When you shop online for groceries and include fresh, cold milk in your basket, you can make every second of summer count.
When you mix summer favorites with real dairy milk, you serve nutrients your kids need with the flavors they love. Try these five flavorful recipes that feature fresh milk so you can “breakfast and chill” with your kids this summer.
Creamy Green Goddess Smoothie – Drink your vegetables with this take on your favorite salad that kids love, too. The goodness of this Green Goddess Smoothie starts with fresh milk mixed with avocado, spinach, banana and pineapple.
Acai Bowl – You’ll say “ahh” to acai when you blend a batch of this antioxidant-rich Brazilian berry with ice-cold, fresh milk and top your bowl with coconut, granola and fresh fruit.
Creamy Vanilla Berry Ice Pops – These Creamy Vanilla Berry Ice Pops are perfect for breakfast or as a snack. This recipe includes farm-fresh milk and in-season berries, so this homemade option is a more nutritious option than store-bought ice pops.
Berry Berry Smoothie – There’s a reason not to mess with the classics – almost everyone loves them. For an easy and delicious summertime smoothie, simply mix ice-cold milk with fresh berries, honey and vanilla. This chilled combination can satisfy even the pickiest palates.
Super Food Smoothie – Fresh ingredients, including cold milk, make this smoothie super tasty, super fast and super easy. Blend blueberries and bananas with your pantry staples, including honey and vanilla extract, for a tall, frosty glass of delicious.
(Family Features) The Mother's Day brunch is arranged, the cards and flowers are picked out - now it's time to make a show-stopping dessert that will truly make her day. And it's easier than you might think.
When looking for the perfect way to treat mom on Mother's Day, try a simple search on Bing.com. Bing makes it easy to find recipes by meals, convenience, or even ingredients to find just the right recipe - like cheesecake, pie or blackberry cobbler - to truly delight the special mom in your life.
Show your mom just how much she means to you by making her something special and giving her a Mother's Day she won't forget. Here are three delicious ideas.
Frozen Raspberry Layer Cake
From Country Living
Prep Time: 20 minutes (not counting freezing times)
Total Freezing Time: 4 hours+
Servings: 8 to 10
- 2 10 3/4-ounce frozen pound cakes, crusts removed, sliced into 1/4-inch-thick slices
- 3 cups vanilla ice cream, slightly softened
- 4 cups raspberry sorbet, slightly softened
- 1 pint fresh raspberries, rinsed and picked over
- 3 tablespoons Chambord, or other raspberry-flavored liqueur
- Prepare the pan: Trace and cut out a 9-inch circle from parchment paper and fit it into the bottom of a 9-inch springform pan.
Cut out a 3- by 27-inch strip of parchment and fit around inside of pan. Tape to secure parchment paper and set aside.
- Assemble the cake: Cover bottom of pan with a single layer of pound cake slices and spread ice cream evenly over cake. Freeze until ice cream hardens - about 25 minutes.
- Spread 2 cups sorbet over ice cream, followed by another layer of pound cake slices. Return cake to freezer for 10 minutes.
- Combine raspberries and Chambord together in small bowl. Remove cake pan from freezer and place berries evenly over cake.
- Top with a final layer of pound cake and remaining sorbet. Wrap tightly with plastic wrap and freeze until firm - at least 4 hours.
Upside-Down Honey Cheesecakes
From Bon Appétit
Prep Time: 25 minutes
Cook Time: 35 minutes
Chilling Time: 1 hour+
- 1 cup sugar
- 1/3 cup honey
- 1/4 cup (1/2 stick) unsalted butter
- 1/3 cup water
- 3 8-ounce packages cream cheese, room temperature
- 2/3 cup (packed) golden brown sugar
- 1 cup sour cream
- 2 teaspoons fresh lemon juice
- 2 teaspoons vanilla extract
- 4 large eggs, room temperature
- Assorted fresh berries (for garnish)
- Preheat oven to 300°F. Butter twelve 3/4-cup ramekins or custard cups.
- Place 1 cup sugar, honey, and butter in heavy medium saucepan. Stir over medium heat until butter melts and mixture is blended.
Increase heat to medium-high and bring to boil. Whisk until mixture darkens slightly and candy thermometer registers 300°F, about 5 minutes.
- Remove from heat; add 1/3 cup water (mixture will bubble vigorously); whisk to blend. Divide topping among ramekins (about 2 tablespoonfuls for each). Divide ramekins between 2 roasting pans and chill while preparing filling.
- Using on/off turns, blend cream cheese and brown sugar in processor, scraping bowl occasionally. Add sour cream, lemon juice, and vanilla; process until smooth. Add eggs 1 at a time, processing just to blend between additions. Divide filling among ramekins.
Add enough hot water to pans to come halfway up sides of ramekins.
- Bake cheesecakes until set, about 35 minutes. Remove from roasting pans and chill until firm, about 1 hour. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
- Run thin knife around sides of ramekins. Invert onto plates, scooping any remaining topping from ramekins over cheesecakes. Garnish with berries.
Strawberry Shortcake Cupcakes
Prep Time: 25 minutes
Cook Time: 24 minutes
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2/3 cup sour cream
- 1 quart strawberries, hulled, thickly sliced
- 1/3 cup granulated sugar
- 1 tablespoon lemon juice
- 1 1/2 cups cold heavy cream
- 3 tablespoons confectioners' sugar
- 1 tablespoon vanilla extract
- Heat oven to 350° F. Line 12 standard muffin cups with paper liners.
- In medium bowl, whisk flour, baking powder, baking soda, and salt. In large bowl with mixer on medium, beat butter and sugar until light and creamy. Beat in eggs, 1 at a time, then vanilla. With mixer on low, alternately beat in flour mixture and sour cream until combined. Continue to beat on medium until batter is thick and smooth.
- Spoon batter into a zip-top bag. Snip a 1/2-inch corner from bag and fill liners slightly less than two-thirds full. Bake 24 to 26 minutes, or until lightly golden and a pick inserted in the center of a cupcake comes out clean. Cool in pan on a wire rack 5 minutes; remove cupcakes from pan and cool completely.
- Toss strawberries several times in a bowl with sugar and lemon juice until very syrupy. In large bowl, beat cream, confectioners' sugar, and vanilla until soft peaks form.
- Use a skewer to poke several holes into top of each cupcake. Spoon some syrup from bowl over top, allowing it to absorb into cupcakes. Top with sliced berries and a dollop of cream. Arrange a few sliced berries in cream and drizzle with remaining strawberry syrup.
(Family Features) When a trip to the ice cream parlor isn't in the cards, bring the ice cream parlor home with DIY sundaes! Making the perfect sundae might look like a hefty task, yet with a little creativity this all-American dessert is one of the easiest to make. By offering an assortment of ice cream flavors and toppings, everyone in the family can concoct their own personalized combinations.
There is no wrong way to craft this ice cream dessert, but read on for tips that will help you recreate the ice cream parlor in your kitchen.
Dishes. Glass bowls are traditional favorites, but be imaginative and rummage through your forgotten dishes to find something special. Chill the dishes for 30 minutes in the freezer to keep the ice cream from melting while creating your sundae.
Ice cream. Pick ice cream flavors that go well together or use vanilla, which tastes great with everything. Scoop the ice cream with a slightly warmed metal scoop to make it easier.
Mix-ins. From crushed cookies to gummy bears, there is no limit to what can go in a sundae. Fruit and chocolate chips are popular toppings and toasted nuts provide a crunchier texture. Create a mix-in buffet by placing all the goodies on the kitchen counter with a bowl and a spoon for each.
Toppings. Once dishes are filled with ice cream and mix-ins, drizzle syrup over top. Caramel, chocolate, strawberry, peppermint and English toffee are popular choices. Don't forget the whipped cream and cherry, if desired. Sprinkles, malt powder and mint leaves make good finishing touches as well.
Dig in! Long-handled spoons are great - they are ideal for scooping out everything, right down to the bottom. And remember kids love colorful spoons with funny characters or motifs on them.
Try these sundae recipes for creative combinations. For more summer sundae ideas, visit www.BlueBunny.com.
Makes 4 servings
- 1/2 cup canned crushed pineapple in juice, drained
- 1/2 cup chopped mango, thawed if frozen
- 2 cups Blue Bunny Premium Vanilla Ice Cream
- 8 teaspoons unsweetened shredded coconut, toasted
- 1 teaspoon grated lime peel
- 4 slices fresh lime
- Place one tablespoon crushed pineapple and one tablespoon chopped mango into each of four small parfait glasses. Top with quarter cup ice cream. Sprinkle with one teaspoon of toasted coconut. Repeat layering. Top each parfait with one-fourth teaspoon grated lime peel.
- Garnish rim of each parfait glass with a slice of lime. Serve immediately.
Cinnamon Bun Hot Apple Sundae
Makes 8 servings
- 1 4-inch frosted cinnamon roll
- 3 1/2 cups Blue Bunny Premium Vanilla Ice Cream, softened
- 1/2 cup glazed walnuts
- 1 can (21 ounces) apple pie filling
- 1/2 cup butterscotch-caramel topping
- Glazed walnuts, optional
- Cut cinnamon roll into half-inch pieces; set aside quarter cup for topping.
- Combine three cups of ice cream, cinnamon roll pieces (not reserved amount) and half cup glazed walnuts in large bowl; gently mix to combine. Freeze at least two hours.
- Warm apple pie filling in microwave-safe container or in small saucepan over medium-low heat. Spoon about one-third cup apple pie filling into eight serving bowls.
- Top each bowl with one scoop (scant half cup) of the ice cream. Drizzle each with one tablespoon butterscotch-caramel topping, several pieces of reserved cinnamon roll and glazed walnuts, if desired. Serve immediately.
Makes 4 servings
- 4 3 1/2-inch waffle bowls
- 5 cups Blue Bunny Premium Homemade Turtle Sundae Ice Cream
- 16 chocolate Turtle candies
- Assorted candy, for facial features
- 1 1.5-ounce package chocolate covered crisp wafer stick candy, such as Pepperidge Farm Pirouettes
- Form four scoops of ice cream and set aside. Fill each waffle bowl with remaining ice cream. Place each waffle bowl ice cream side down on an individual dessert plate. Place each of the four ice cream scoops that were set aside against each waffle bowl for the turtles' heads.
- Arrange four turtle candy pieces partially under the bottom of each waffle bowl to form the turtles' legs. Press assorted candy pieces into ice cream scoops for eyes and mouth. Place one chocolate wafer stick partially under waffle bowl for tail. Serve immediately.
Caramel Corn Sundae
Makes 4 servings
- 2 cups (each) Blue Bunny Vanilla, Chocolate and Butter Pecan Ice Cream
- 3 cups caramel corn
- 1/4 cup caramel sauce
- 1/4 cup toasted peanuts
- Scoop vanilla ice cream onto frozen parchment-lined sheet pan. Repeat with chocolate and butter pecan ice cream. Using rubber gloves, coat each ice cream scoop with caramel corn. Repeat until all ice cream scoops are coated. Layer scoops in a sundae glass with peanuts and caramel sauce. Serve immediately.
Source: Blue Bunny Ice Cream
(Family Features) If you manage to avoid hosting duties this holiday season, you may be dodging some of the hardest work, but remember that being a good guest goes beyond arriving on time and taking your shoes off at the door. This holiday season, ensure your host gets to enjoy the festivities by putting these ideas to practice – it may earn you an invitation for years to come.
Make a holiday playlist. Offer to put together a holiday playlist for the host who will undoubtedly have his or her hands full prepping for the holiday celebration. Try to choose songs specific to the guests, host and overall theme. A good playlist can be a conversation starter for everyone at the party.
Don't arrive empty-handed. Even if your host shrugs off an offer for help, a gesture of appreciation is always appropriate. It may be a bottle of wine, a seasonal flower arrangement or, better yet, an appetizer or dessert to share, such as this mouthwatering Slow Cooker Banana Cake. This crowd-pleasing cake is made using a Crock-Pot® Cook & Carry Slow Cooker, which has a locking lid and travel clips to help you get to your holiday celebration without making a mess. The 6-quart, removable pot can be used as a serving dish, and is dishwasher safe to make clean-up a breeze.
Stay off your phone. It may seem obvious, but these days, looking at your phone is almost as habitual as breathing, and chances are you don’t mean to appear standoffish or rude by sneaking a quick peek. However, playing with your phone can detract from time you get to spend with family and friends, many of whom you probably don’t get to see often. Tuck away your phone for the party and live in the moment.
Pitch in to help clean. No host likes to be stuck in the kitchen while the rest of the party carries on. After the meal, offer your help to clear the table, put away perishable items and get the kitchen back in order so your host can join the merry-making. If you’ll be opening gifts, grab a garbage bag and collect debris to help keep the mess under control.
Find more holiday recipes and tips at Crock-Pot.com.
Slow Cooker Banana Cake
Prep time: 15 minutes
Cook time: 4 hours
- Crock-Pot® Cook & Carry Slow Cooker
- nonstick cooking spray
- 3 cups flour
- 1 1/2 teaspoons baking soda
- pinch of salt
- 3-4 ripe bananas
- 2 lemon wedges, juice only
- 3/4 cup butter, softened
- 1 1/2 cups honey or 2 cups white sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 1/2 cups almond milk
- cream cheese frosting
- Grease slow cooker with nonstick spray.
- In medium bowl, combine flour, baking soda and salt; set aside.
- In small bowl, mash bananas and lemon juice together; set aside.
- In large bowl, use mixer to cream butter and honey. Add eggs and mix well. Stir in vanilla then milk. Gradually add flour mixture. Once combined, stir in mashed bananas.
- Pour into slow cooker. Cover; cook on low 6 hours or high 4 hours, or until center of cake no longer looks gooey.
- Uncover and let cake cool. Once completely cooled, frost cake and, if desired, top with sliced bananas and walnuts.
Notes: If adding bananas, do so just before serving or they will brown. If using a non-oval slow cooker, cook 1 hour less on high heat or 2 hours less on low heat.
Photo courtesy of Getty Images
Study finds drinking more milk growing up is associated with increased height at 17
(Family Features) Drinking real dairy milk is especially important for growing kids, and new research suggests regularly drinking more milk throughout childhood is associated with an increase in teenage height, according to a new study in “The Journal of Nutrition.”1
Researchers followed more than 700 kids from the time they were born, analyzing their height and diet from ages 2-17, and found each additional glass of milk kids drank per day throughout childhood increased their height at age 17 by around 0.39 centimeters. That means the more milk kids drank regularly growing up, the taller they were. Water and other beverages, including 100 percent juice and sugar-sweetened beverages, didn’t have the same effect.
These findings add to a growing body of research that suggests regularly drinking milk during the growing years is associated with greater height in the teen years, while regularly skipping milk or drinking non-dairy milk alternatives, like almond or soy milk, is linked to shorter height.2, 3, 4
The 2015-2020 Dietary Guidelines for Americans recommend two cups of milk and milk products each day for kids ages 2-3, two and a half cups each day for kids 4-8 and three cups each day for kids 9-18. While it’s hard for kids to get nutrients they need to grow strong without milk in their diets, eighty-five percent of Americans fall short of these daily recommendations, which includes most children over 3 years old.5, 6
Serving an eight-ounce glass of milk alongside meals or snacks is an easy way to give kids nine essential nutrients, including high-quality protein, and get them closer to these recommendations. Try pairing these homemade cereal bars from Jamielyn Nye, author of iheartnaptime.net, with a cold glass of milk for an easy after-school snack, and find more kid-approved recipes at pourmoremilk.com.
Homemade Cereal Bars
Recipe courtesy of Jamielyn Nye, author of iheartnaptime.net, on behalf of Milk Life
- 1/2 cup peanut butter
- 1/2 cup honey
- 1/2 teaspoon vanilla
- 3 1/2 cups dry cereal
- Line 8-by-8-inch pan with parchment paper and set aside.
- In a medium size sauce pan, combine peanut butter and honey and cook 3 minutes, stirring occasionally. Remove from heat and stir in vanilla.
- Add in dry cereal and stir until completely coated then press into lined pan. Use piece of parchment paper to press firmly down on bars.
- Refrigerate bars 1 hour, or until ready to serve.
- Serve with eight-ounce glass of milk.
Nutritional information per serving: 180 calories; 4 1/2 g fat; 1 g saturated fat; 5 mg cholesterol; 10 g protein; 26 g carbohydrates; 1 g fiber; 160 mg sodium; 306 mg calcium (30% of daily value). Nutrition figures include an eight-ounce glass of fat free milk.
1Marshall TA, Curtis AM, Cavanaugh JE, Warren JJ, Levy SM. Higher longitudinal milk intakes are associated with increased height in a birth cohort followed for 17 years. The Journal of Nutrition. 2018;148(7):1144-1149.
2Wiley AS. Does milk make children grow? Releationships between milk consumption and height in NHANES 1999-2002. American Journal of Human Biology. 2005;17(4):425-441.
3Rockell JEP, Williams SM, Taylor RW, Grant AM, Jones IE, Goulding A. Two-year changes in bone and body composition in young children with a history of prolonged milk avoidance. Osteoporosis International. 2005;16(9):1016-1023.
4 Morency M, Birken CS, Lebovic G, Chen Y, L’Abbé M, Lee GJ, Maguire JL and the TARGet Kids! Collaboration. Association between noncow milk beverage consumption and childhood height. American Journal of Clinical Nutrition. 2017;106(2):597-602.
5 Krebs-Smith SM, Guenther PM, Subar AF, Kirkpatrick SI, Dodd KW. Americans do not meet federal dietary recommendations. The Journal of Nutrition. 2010;140:1832-1838.
6 U.S. Department of Agriculture and U.S. Department of Health and Human Services. Dietary Guidelines for Americans, 2015. 8th Edition, 2015.
(Family Features) For many people, the New Year brings the resolve to just say no to indulgent food and drink, to inactivity and to a host of other unhealthy habits.
However, you can also approach your reset with balance and positive thinking. This can be your year to say "yes" and rework the all-or-nothing mentality, which can be a more mindful way to reach your goals.
From eating with purpose to finding healthier options for tasty meals, making small changes can help you reap rewards throughout the year. Start 2018 with a clean slate of practical and attainable eating goals that are realistic for the life you want to lead by shopping at a grocery store like ALDI, a one-stop shop with a wide selection of high-quality, affordable food choices. Whether you follow a paleo, plant-based or organic eating plan, all of the following nutritious options can be incorporated into your lifestyle and budget for less than $20:
- SimplyNature Organic Coconut Oil: This trendy ingredient can elevate better-for-you recipes like this Cranberry Orange Chia Granola. You can also use it as a replacement for butter or vegetable oil because it's a versatile choice for both sweet and savory dishes.
- SimplyNature Chia Seeds: Use chia seeds to top your smoothie, overnight oats or make chia pudding in the morning for an easy way to power up the most important meal of the day. Chia seeds serve up protein, fiber and antioxidants.
- Earth Grown Black Bean or Veggie Burgers: If you follow a vegetarian or vegan diet, or just want to join the Meatless Monday movement, black bean burgers are one option to try.
- Earth Grown Vegan Shredded Cheese: This dairy-free cheese is a tasty addition to vegan recipes.
- SimplyNature Organic Popcorn: Movie nights call for popcorn, and this organic version can quickly become a family favorite. Each serving provides 3 grams of both fiber and protein.
Part of making healthy choices includes finding quick and easy recipes. Discover how easy it is to make fresh meals at home with this better-for-you recipe and find more options at aldi.us.
Cranberry Orange Chia Granola
Recipe courtesy of Chef Linsey, ALDI Test Kitchen
- 2 1/2 cups Millville Old Fashioned Oats
- 6 ounces Southern Grove Shelled Pistachios, chopped
- 1/4 cup SimplyNature Chia Seeds
- 5 ounces Southern Grove Dried Cranberries
- 1 tablespoon orange zest
- 3/4 cup SimplyNature Organic Wildflower Honey
- 3 tablespoons SimplyNature Organic Coconut Oil
- 1 teaspoon Stonemill Essentials Pure Vanilla
- 1/2 teaspoon Stonemill Essentials Ground Cinnamon
- 1/2 teaspoon ground Stonemill Essentials Sea Salt Grinder
- Heat oven to 325 F.
- In large bowl, combine oats, pistachios, chia seeds, cranberries and orange zest. Toss until orange zest is evenly distributed.
- In separate medium bowl, combine honey, coconut oil, vanilla, cinnamon and salt. Heat in microwave 1 minute; stir. Continue cooking in 30-second intervals until coconut oil is melted.
- Add honey mixture to oat mixture. Toss until thoroughly coated. Transfer to parchment- or foil-lined baking sheet. Spread into even layer and bake in center of oven 20 minutes. Stir and continue cooking until evenly browned, about 10-15 minutes.
- Remove from oven and cool to room temperature. Serve with yogurt or enjoy on its own.
Note: Granola can be stored in airtight container up to 3 weeks.
(Family Features) Families across America want to make sure that they’re starting the day strong, and getting enough high-quality protein in the morning is a simple way to do so. A breakfast with protein is a great way to energize the morning, and adding it to your family’s routine doesn’t have to be complicated.
Simply add an 8-ounce glass of milk with 8 grams of natural protein plus other essential nutrients to your favorite breakfast foods for an easy, delicious way to help meet your morning protein goals.
Kids already love milk and it’s a naturally nutrient-rich, wholesome food that moms can feel good about pairing with breakfast. Plus, experts recommend 25-30 grams of protein for adults at every meal – so getting a high-protein breakfast, including milk, gives moms the energy they need to cross everything off their to-do lists. Parenting expert, pediatrician and mom of three, Dr. Tanya Altmann, recommends serving milk at breakfast for a source of high-quality protein in the morning.
“The morning is a great time to bring the family together and start the day off with a tasty breakfast. As a mom of three, I need breakfast options that are quick and easy but also nutritious,” Dr. Altmann said. “Serving my children whole-grain cereal and milk, healthy oatmeal with fruit or a smoothie made with milk guarantees that my family will get high-quality protein and other essential nutrients to start their day off strong.”
Bring a smile to your child’s face with this charming twist on a breakfast standard. Simply make instant oats with familiar flavors – cinnamon, vanilla and brown sugar – and top the bowl with a friendly bunny face. For more recipes and ideas, visit MilkLife.com.
Bunny-Faced Microwave Oatmeal
Recipe courtesy of Tiffany Edwards of Creme de la Crumb
- 1/3 cup instant oats
- 3/4 cup fat free milk
- 1/4 teaspoon cinnamon
- 1/4 teaspoon vanilla
- 1 teaspoon brown sugar
- 2/3 small banana
- 2 fresh blueberries
- 1/2 small strawberry
- chocolate syrup (optional)
- In microwave-safe bowl, stir together oats, milk, cinnamon, vanilla and brown sugar. Microwave on high 30 seconds-1 minute and stir.
- Cut banana in half crosswise. Cut 1 1/8-inch thick coin slices from flat end of each banana half. Place slices in upper-third of oatmeal bowl, side-by-side, to make eyes. Top with 1 blueberry on each banana slice.
- Place remaining banana halves at the top of the bowl, hanging off edge, to create ears.
- Place strawberry in the middle of the bowl to make the nose then drizzle chocolate, if desired, to make mouth and whiskers.
- Serve with 8-ounce glass of milk.
Nutritional information per serving: 320 calories; 2 g fat; 0 g saturated fat; 10 mg cholesterol; 18 g protein; 59 g carbohydrates; 5 g fiber; 190 mg sodium; 550 mg calcium (60% of daily value). Nutrition figures based on using fat free milk, and include an 8-ounce glass of milk.
(Family Features) The New Year is a great time to reflect on your life and think about what you can do to become happier and healthier. There are many resolutions you can make, but one that can benefit you, your family, your community and the planet is eating more organic food. It can also be easier than you think.
To be USDA-Certified Organic, food must be grown without toxic synthetic pesticides and herbicides, genetically engineered ingredients (also called GMOs), antibiotics or artificial growth hormones.
“Simply put, organic is better for you and the environment. When you’re eating organic foods, you’re keeping harmful chemicals and GMOs out of your body and some studies have shown that organic farming produces more nutrient-dense crops,” said Arjan Stephens, executive vice president, sales and marketing at Nature’s Path. “Organic farming supports a healthier planet by not adding chemicals to the air, water and soil, as well as keeping them away from you and future generations.”
Going organic is simple; you can start small and feel good knowing that every time you choose organic it benefits you and the environment. Here are three ways to go organic this year:
- Look Inside Your Pantry: Fresh fruits and vegetables may be the first thing that come to mind when you think about organic, but don’t forget about your pantry. Staples such as flour, sugar, vegetable oil, peanut butter and more can be swapped out for organic options and make it easier to have organic food as part of every meal.
- Start with What You Eat Everyday: A good place to start is with the foods you consume every day. If you and your family start each morning with a bowl of cereal, try eating organic cereal like Nature's Path, which has an extensive line of cereals (as well as waffles, granola, oatmeal and granola bars) that are all USDA-Certified Organic, or try this tasty, organic recipe for an Oatmeal Latte.
- Think Outside the Cart: You may think that organic food costs more, but you can find less expensive options by shopping at your local farmer’s market, comparing prices online, buying in bulk (which is better for the environment) and even growing some of your own food.
Going organic can be easy, delicious and good for you and the planet. For more tips on going organic, visit blog.naturespath.com/.
- 2/3 cup water
- 1/3 cup vanilla soy milk
- 1/2 cup Nature’s Path Original Hot Oatmeal
- pinch of salt
- 2 tablespoons brown sugar
- 1-2 shots espresso, for topping
- 1/2 cup warm vanilla soy milk, for topping
- Nature’s Path Flax Plus Vanilla Almond Granola, for topping
- pinch of cinnamon, for topping
- In small saucepan, bring water and soy milk to simmer over medium-high heat.
- Add oats and salt. Turn heat to medium and cook until oatmeal reaches desired consistency. Stir in brown sugar and transfer to bowl or mug.
- Using steamer, milk frother or whisk, froth warm milk until foamy.
- Top oatmeal with espresso and frothed milk. Stir gently. Top with granola and cinnamon.
Source: Nature’s Path
Cold winter weather calls for comfort food like these delicious and moist pumpkin bars. Start your favorite movie and warm up your chilly day with a cozy blanket, a mug of hot chocolate and a plate of some of these incredible Spiced Pumpkin Bars. Find more dessert recipes at culinary.net.
Watch video to see how to make this delicious recipe!
Spiced Pumpkin Bars
- 2 cups flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- 1 tsp baking soda
- 1/4 tsp salt
- 4 eggs
- 15 oz can of pumpkin
- 1 2/3 cups sugar
- 1 cup cooking oil
- 3/4 cup chopped pecans (optional)
- 8 ounce package cream cheese, softened
- 1/4 cup butter, softened
- 1 tsp vanilla
- 2 cups powdered sugar (sifted)
- Pecan halves (optional)
- In a medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt; set aside.
- In a large mixing bowl beat together eggs, pumpkin, sugar, and oil on medium speed. Add the flour mixture; beat until well combined. If desired, stir in chopped pecans.
- Spread batter into an ungreased 15x10x1-inch baking pan.
- Bake in a 350° F oven for 25 to 30 minutes or until the center comes out clean. Cool completely in pan on a wire rack.
- In a medium mixing bowl beat together cream cheese, butter, and vanilla until fluffy. Gradually add sifted powdered sugar, beating until smooth.
- Frost pumpkin bars. If desired, top with pecan halves. Cut into squares. Store, covered, in refrigerator up to 3 days.
Recipe adapted from Better Homes and Gardens.