(Family Features) A commitment to eating better-for-you foods and living a healthier lifestyle in the new year doesn’t need to break the bank.
To help achieve a more nutritious routine without blowing your budget, consider a one-stop shop like ALDI for high-quality, affordable ingredients to incorporate into better-for-you recipes. Plus, it carries the foods and ingredients to fit nearly any dietary lifestyle and budget – including a wide variety of options for plant-based, dairy-free and gluten-free diets.
Start the year with a clean slate and make practical, better-for-you eating goals with these recipes for main courses, sides, desserts and kid-friendly meals and snacks. Find more nutritious eating solutions and recipes at ALDI.us.
Harvest Breakfast Skillet – This hearty meal can be enjoyed any time of day. Combining fresh vegetables, eggs and sweet potatoes with diced quinoa crunch veggie burgers, this skillet puts a new spin on breakfast for dinner.
Crunchy Fish Bites – For a kid-friendly dish adults can enjoy as well, these crunchy fish bites feature breaded tilapia with a flavorful mustard-yogurt sauce that can win over nearly any crowd – including picky eaters.
Cauliflower-Quinoa Pizza – With the right ingredients, even pizza can help you attain your health goals in the new year. To create a healthier pizza option the whole family can enjoy, swap out the standard crust for a cauliflower-based version to cut down on carbs without sacrificing flavor.
Fresh Avocado Pasta – This pasta requires just four ingredients along with an easy-to-make, creamy sauce perfect for the entire family to enjoy. Avocado lends a colorful hue to this kid-friendly main course.
Oven-Baked Zucchini Fries – Skip the fried snacks and go for this better-for-you version of breaded veggies. A simple breading and just 15 minutes in the oven put a crunchy, guilt-free, crispy side dish on the table.
Soft-Baked Granola Cups – Topped with a dollop of strawberry yogurt and fresh berries, these granola cups are ideal for breakfast or as an after-school snack. They’re perfect to make ahead of time – just store the premade cups in an airtight container and add toppings before serving. Fun tip: Let your child decorate his or her own cups.
Cocoa Mocha Oatmeal Cookies – A mocha drizzle makes these oatmeal cookies stand out among healthier dessert options. After 15 minutes in the oven, you’re left with a delightful treat that doesn’t send your diet down the drain.
Chocolate Mug Cake – A better-for-you dessert, these miniature cakes made in mugs can be on the table in just 3 1/2 minutes. Simply combine a short list of ingredients, mix in your microwave-safe mug and pop it in the microwave for a quick, chocolaty snack.
(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
Wake up the family with the delicious smell of blueberry-pecan scones baking in the oven.
- 1/2 cup 2% reduced-fat milk
- 1/4 cup sugar
- 2 teaspoons grated lemon rind
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups all-purpose flour (about 9 ounces)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons chilled butter, cut into small pieces
- 1 cup fresh or frozen blueberries
- 1/4 cup finely chopped pecans, toasted
- Cooking spray
- 1 large egg white, lightly beaten
- 2 tablespoons sugar
- Preheat oven to 375°.
- Combine first 5 ingredients in a medium bowl, stirring with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Gently fold in blueberries and pecans. Add milk mixture, stirring just until moist (dough will be sticky).
- Turn dough out onto a floured surface; pat dough into an 8-inch circle. Cut dough into 10 wedges, and place the dough wedges on a baking sheet coated with cooking spray. Brush egg white over dough wedges; sprinkle evenly with 2 tablespoons sugar. Bake scones at 375° for 18 minutes or until golden. Serve warm.
Recipe adapted from Cooking Light.
Watch video to see how to make this delicious recipe!
Take your crescent rolls to the next level with this recipe for Marshmallow Crescent Puffs. The flaky crust and sweet marshmallow filling will be a sure delight to your tastebuds. Find more recipes at www.culinary.net.
Marshmallow Crescent Puffs
- 1/4 cup granulated sugar
- 2 TBS all-purpose flour
- 1 Tsp cinnamon
- 2 cans refrigerated crescent dinner rolls
- 16 large marshmallows
- 1/4 cup butter, melted
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla
- 3 teaspoons of milk
- 1/4 cup chopped nuts (optional)
- Preheat oven to 375° F. Spray muffin pan with non-stick cooking spray.
- In a bowl, mix sugar, flour and cinnamon.
- Seperate crescent dough into 16 triangles. Dip 1 marshmallow into the melted butter, then roll in the sugar mixture. Place coated marshmallow at the tip of the crescent triangle (small end) and roll dough completely around marshmallow working your way to the large end of the pastry. Seal seems tightly then dip bottom of dough round into melted butter and place into muffin pan (butter side down).
- Bake 12-15 minutes or until golden brown. Let cool for 1 minute. Remove puffs from muffin pan onto wire cooling racks set over waxed or parchment paper.
- How to make glaze: Mix powdered sugar, vanilla and milk. Add more milk if needed to get desired consistency.
- Drizzle glaze over warm rolls. Sprinkle with nuts (optional).
- Serve warm.
Recipe adapted from Pillsbury.
(Family Features) Waking up early is hardly anyone’s favorite thing to do, especially on the weekends. Instead of planning an elaborate menu for brunch with family and friends, keep your plans simple and hit that snooze button. Transform a favorite recipe with new, inspired ingredients instead of traditional brunch fare.
Try putting a twist on a classic breakfast by opting for Maple Leaf Farms Duck Bacon instead of pork bacon. It's thick-cut, ready to cook and perfect for pairing with eggs, pastries or fruit. With a hearty taste and texture and 57 percent less fat than traditional pork bacon, duck bacon can satisfy hungry, waiting guests and give them a tasty start to their weekend.
This brunch recipe for Duck Bacon and Brie Cheese Stuffed French Toast can be thrown together in an instant with mouthwatering ingredients. The addition of duck bacon adds a unique flavor and wow-factor that can leave guests asking for more.
Find more brunch recipes and information about cooking with duck at mapleleaffarms.com.
Duck Bacon and Brie Cheese Stuffed French Toast
Recipe courtesy of Chef Ben Vaughn on behalf of Maple Leaf Farms
Prep time: 10 minutes
Cook time: 20 minutes
- Butter, for coating pan
- 4 large eggs
- dash of salt
- 2 tablespoons sugar
- 1/2 cup milk
- 1⁄2 teaspoon vanilla extract
- 1 ounce bourbon
- 8 slices day-old sourdough bread
- 8 ounces Brie cheese
- 12 slices Maple Leaf Farms Duck Bacon, cooked crispy
- 8 tablespoons melted butter, for topping
- maple syrup, for topping
- powdered sugar, for topping
- Heat oven to 375° F. Butter baking sheet well.
- In small bowl, beat eggs with salt, sugar, milk, vanilla and bourbon. Pour into flat-bottomed dish.
- Submerge all bread slices in dish to soak up some of egg mixture. Work in batches, if necessary. Turn with spatula and soak other side. Do not soak too long or bread will be too saturated and difficult to handle. Gently transfer four soaked bread slices to prepared baking sheet.
- Place 2 ounces cheese on each slice. Add three slices crispy bacon on top of each cheese portion.
- Top with another soaked bread slice. Press filled bread together firmly.
- Place baking sheet in oven; bake 15-20 minutes, turning after 8-10 minutes to brown both sides.
- Serve immediately with melted butter, maple syrup and powdered sugar.
Source: Maple Leaf Farms
(Family Features) Both first-time and experienced hosts know holiday entertaining is about more than serving one large feast for family and friends. This season, think outside the dinner table and incorporate tasty brunch dishes into your holiday planning to help keep guests satisfied morning, noon and night.
Arm yourself with everything you need for effortless holiday hosting. Whether you’re making a hearty breakfast or a sweet dessert, Smithfield’s online Holiday Hub has entertaining tips and simple recipes for cooking up flavor-filled dishes all season long. With guests coming from out of town or kids returning home from school, hosts can rest assured knowing every meal is covered.
Try adding savory, slow-smoked bacon to a recipe like this Bacon Lattice Breakfast Tart with Spinach and Mushrooms. Or serve guests these Pull-Apart Rosemary Sausage Rolls made with premium pork sausage and flaky biscuits for robust flavor any time of day.
Find more holiday inspiration at Smithfield.com/HolidayHub.
Pull-Apart Rosemary Sausage Rolls
Prep time: 10 minutes
Cook time: 15 minutes
Servings: 20 biscuits
- 1 pound Smithfield Hometown Original Fresh Sausage Roll
- 2 teaspoons finely chopped rosemary leaves, plus sprigs for garnish (optional)
- 1/2 teaspoon freshly ground black pepper
- 1 egg
- 1 teaspoon water
- 2 cans (12 ounces each) refrigerated small biscuits (20 biscuits total)
- Heat oven to 400° F. In bowl, unpackage sausage and lightly mix with rosemary and pepper. Divide into 20 pieces, rolling into little balls; refrigerate until needed.
- In small bowl, whisk egg and water until frothy. Remove biscuits from packaging and carefully dimple centers with thumbs. Insert sausage balls in centers and place biscuits close together on lightly sprayed or greased cookie sheet. Brush exposed biscuit dough with egg wash and top with rosemary sprigs, if desired. Bake 12-15 minutes, or until biscuits are golden and sausage is cooked through. Serve warm.
Substitution: Smithfield Hot Fresh Sausage Roll or Sausage Patties can be substituted for Original Fresh Sausage Roll.
Bacon Lattice Breakfast Tart with Spinach and Mushrooms
Prep time: 20 minutes
Cook time: 45 minutes
- 6 slices Smithfield thick-cut bacon, any flavor
- 1 cup sliced cremini or button mushrooms
- 3 cups lightly packed baby spinach
- 1 refrigerated prepared pie crust
- 6 large eggs
- 1 cup half and half
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Heat oven to 350° F.
- In skillet, cook bacon over medium heat 5-6 minutes, or until slightly rendered and beginning to curl. Remove bacon from pan and drain on paper towels until cool enough to handle. Drain all but 1 tablespoon fat from pan and cook mushrooms over high heat 4-5 minutes, or until softened and any moisture in pan has evaporated, stirring occasionally. Add spinach leaves and cook 1 minute, or until just wilted.
- Line 9-inch pie plate with pie crust, working crust up sides with fingers; refrigerate until needed. In bowl, lightly whisk eggs and stir in half and half, Parmesan, salt and pepper; reserve.
- Add mushrooms and spinach to egg mixture and stir to combine. Pour into pie crust and bake 20-25 minutes, or until eggs are begin to set. Increase oven temperature to 400 F. Arrange bacon loosely in woven lattice form on top of pie and return to oven. Bake 18-20 minutes, or until bacon begins to crisp and crust is golden brown.
- Let cool on wire rack 10-15 minutes before serving.
Substitutions: Whole milk can be substituted for half and half. Baby kale can be substituted for baby spinach.
Entertain guests with a wholesome morning meal
(Family Features) Bring the harvest straight to the table with farm-fresh ingredients fit for entertaining family and friends. Whether sharing stories passed from generation to generation, celebrating traditions – old and new – or simply treasuring time with loved ones, you can enjoy fragrant autumn flavors with a delicious and nutritious morning meal.
With savory elements coming from butternut squash, freshly ground nutmeg and hints of sage, this homemade frittata embraces seasonal favorites rich in nutrients. Guests of all ages can enjoy a meal made with an abundance of wholesome, farm-to-table ingredients – including milk – which provide essential vitamins and minerals to fuel everyone at the table.
Whether starting off a quiet weekend morning with brunch or prepping for a busy day with a make-ahead breakfast the night before, this recipe offers a creative, tasty way to kick-off the day. Plus, when paired with an 8-ounce glass of milk, everyone can get essential nutrients, like calcium and protein, to help them be their best.
To find more family-friendly recipes and information about milk’s nutrients, visit milklife.com.
Butternut Squash Sage Frittata
Crispy Sage Leaves:
- 3 tablespoons extra-virgin olive oil
- 6-8 small fresh sage leaves
- pinch kosher salt
- 2 teaspoons extra-virgin olive oil
- 1 1/2 cups (about 8 ounces) butternut squash, diced
- 1 clove garlic, minced
- 2 large sage leaves, chopped
- 6 large eggs
- 1/2 cup fat free milk
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground nutmeg
- To prepare crispy sage leaves: In small skillet, heat olive oil until shimmering. Fry sage leaves in oil until crispy, about 5 seconds. Remove sage leaves from oil and drain on paper towel. Sprinkle with salt while hot.
- To prepare frittata: Heat oven to 425° F. In 10-inch cast-iron skillet, heat oil over medium-high heat. Add butternut squash; stir to coat in oil. Spread butternut squash in single layer and cook 2-3 minutes before stirring. Repeat until squash becomes tender and begins to caramelize, about 10 minutes total.
- Add garlic and chopped sage; stir until fragrant, about 60 seconds.
- In large bowl, whisk together eggs, milk, pepper, salt and nutmeg. Pour mixture into skillet and stir gently, about 15 seconds, to distribute squash evenly around pan. Transfer skillet to oven and cook 10 minutes, or until egg is puffed and set. Remove from oven and let cool about 3-5 minutes before cutting and serving with crispy sage leaves.
- Pair each serving with 8-ounce glass of milk
Notes: To prepare butternut squash: Separate round end from long portion of squash; save round end for a separate recipe. With vegetable peeler, peel long portion. With sharp check’s knife, thinly slice squash. Cut slices into long matchsticks then chop into cubes. Pre-cut, store-bought butternut squash can be used in place of cutting entire squash.
Nutritional information per serving: 200 calories; 7 g fat; 2 g saturated fat; 195 mg cholesterol; 15 g protein; 18 g carbohydrates; 1 g fiber; 290 mg sodium; 375 mg calcium (40% of daily value). Nutrition figures based on using fat free milk, and include an 8-ounce glass of milk.
(Family Features) Autumn is the perfect time to fall in love with maple syrup. The caramelized flavor of syrup pairs well with other fall flavors, like apples, cinnamon and pumpkin.
From spiced syrups to game-day dips, McCormick Executive Chef Kevan Vetter has tasty ideas for incorporating this fall flavor in dishes throughout the day:
- Maple syrup is a perfect complement to sweet banana pancakes. Mix mashed bananas into the pancake batter. Once cooked, top with sliced bananas, chopped walnuts and maple syrup.
- Add maple syrup to a melty grilled cheese sandwich. Layer cheddar cheese, bacon, sliced apples and maple syrup mixed with apple pie spice between two slices of buttered bread.
- For a twist on a traditional game-day appetizer, drizzle maple syrup over a cheddar bacon dip.
- For a sweet treat, mix vanilla extract and pumpkin pie spice into maple syrup then drizzle over a coconut pumpkin bread pudding.
Find more recipes featuring fall flavors at mccormick.com.
Maple Banana Bread Pancakes
Prep time: 10 minutes
Cook time: 12 minutes
- 2 large ripe bananas
- 2 eggs
- 2 tablespoons packed brown sugar
- 2 tablespoons melted butter
- 1 tablespoon McCormick Maple Extract
- 2 teaspoons McCormick Pure Vanilla Extract
- 1 teaspoon McCormick Ground Cinnamon
- 3/4 cup flour
- 2 teaspoons baking powder
- Heat lightly greased griddle or skillet to medium heat.
- In large bowl, use potato masher to mash bananas. Add eggs, brown sugar, butter, maple extract, vanilla and cinnamon; mix well. Add flour and baking powder; mix until well blended.
- Pour 1/4 cup of batter per pancake onto griddle or skillet. Cook 1-2 minutes per side, or until golden brown, turning when pancakes begin to bubble.
Coconut Pumpkin Bread Pudding with Spiced Maple Syrup
Prep time: 15 minutes
Cook time: 40 minutes
- 2 cans (13 2/3 ounces each) Thai Kitchen coconut milk
- 4 eggs, lightly beaten
- 1 cup sugar
- 1 cup canned pumpkin
- 1 tablespoon McCormick Pumpkin Pie Spice
- 1 tablespoon McCormick Pure Vanilla Extract
- 8 cups cubed challah bread (or cubed French or Italian bread)
- 1 cup flaked coconut
- 1 cup chopped pecans
Spiced Maple Syrup:
- 1 cup maple syrup
- 1 teaspoon McCormick Pure Vanilla Extract
- 1/4 teaspoon McCormick Pumpkin Pie Spice
- Heat oven to 350° F.
- To make Bread Pudding: Pour coconut milk into large bowl. Stir with wire whisk until smooth. Add eggs, sugar, pumpkin, pumpkin pie spice and vanilla; mix until well blended. Add bread cubes; toss to coat well.
- Pour into greased 13-by-9-inch baking dish. Let stand 10 minutes. Sprinkle evenly with coconut and pecans. Bake 35-40 minutes, or until knife inserted in center comes out clean. Cool slightly on wire rack.
- To make Spiced Maple Syrup: Mix syrup, vanilla extract and pumpkin pie spice in microwavable bowl or measuring cup. Microwave on high 1 minute, or until warm, stirring once. Serve with bread pudding.
Maple Bacon Dip
Prep time: 15 minutes
Cook time: 25 minutes
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup mayonnaise
- 1/2 cup milk
- 8 slices bacon, cooked and crumbled
- 1 package McCormick Original Country Gravy Mix
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 1/3 cup chopped red apple
- 2 tablespoons maple syrup
- Heat oven to 350° F.
- In large bowl, mix cream cheese, mayonnaise, milk, bacon, gravy mix and 1 cup cheese until well blended.
- Spray 9-inch glass pie plate with nonstick cooking spray. Spread mixture in plate and top with apple and remaining cheese.
- Bake 25 minutes, or until heated through and cheese is melted. Drizzle with syrup.
Maple Apple Grilled Cheese
Prep time: 10 minutes
Cook time: 8 minutes
- 1/4 cup maple syrup
- 1/4 teaspoon McCormick Apple Pie Spice
- 3 tablespoons butter
- 8 slices whole-wheat bread
- 8 slices sharp cheddar cheese (1-ounce slices)
- 1 medium Golden Delicious apple, cored and cut into 16 thin slices
- 4 slices cooked bacon, coarsely chopped
- Mix maple syrup and apple pie spice. Set aside.
- Butter one side of each bread slice. Layer two slices of cheese and four slices of apple on each bread slice with buttered side down. Sprinkle with chopped bacon then drizzle with maple syrup mixture. Top with remaining bread slices with buttered side up.
- Place sandwiches in large skillet or griddle on medium-low heat. Cook 3-4 minutes per side, or until bread is browned and cheese is melted. Cook in batches, if necessary.
(Family Features) When the school year rolls around, switching from pool to school means finding simpler ways to kick off the day with healthy and nutritious options.
Preparing feel-good breakfasts can be as easy as picking and putting together the right ingredients, if you know where to buy them. At grocery stores like ALDI, parents can conveniently find choices they can feel good about feeding their families, including fresh produce and organic, non-GMO and gluten-free options. Parents can also shop easier knowing ALDI private label items – which make up 90 percent of its products – are free from certified synthetic colors, added trans fats and MSG.
After the shopping trip, try these make-ahead breakfast ideas to give the busy mornings a boost:
- Homemade energy bars are an easy breakfast option that can keep you fueled until lunch. For simple bars, heat coconut oil and vanilla in a saucepan until combined then transfer to a large bowl and mix with cashew butter, oats, dried fruits and granola. Press the mixture between two cookie sheets to flatten, refrigerate 2 hours and slice into bars.
- Portion out produce for daily breakfast smoothies. Seal each weekday’s smoothie ingredients in separate plastic bags and simply toss the ingredients in a blender each morning. Enjoy your smoothie in a tumbler or try something new, such as this Blackberry Avocado Smoothie Bowl.
- Use your slow cooker to make oatmeal. Before heading to bed, simply add milk, vanilla and your favorite sweetener to rolled oats and cook on low 7-8 hours. Include dried fruit to soak up moisture and provide a sweet, juicy addition. Or try these Morning Oasis Overnight Oats for a no-cook variation on traditional oatmeal for a quick, crunchy start to the day.
Make school mornings a breeze with more quick recipes at aldi.us.
Morning Oasis Overnight Oats
Recipe courtesy of Chef Michelle, ALDI Test Kitchen
Prep time: 10 minutes (plus overnight to set)
Cook time: 10 minutes
- 1 1/2 cups Millville Quick Oats
- 1 teaspoon Southern Grove Chia Seeds
- 2 cups Friendly Farms Unsweetened Vanilla Almond Milk
- 1/8 teaspoon Stonemill Iodized Salt
- 3 tablespoons SimplyNature Organic Wildflower Honey, divided
- 1/4 cup SimplyNature Organic Quinoa, toasted
- 1/4 cup Southern Grove Whole Almonds, toasted
- 1 mango, sliced
- 1/4 cup chopped coconut
- .45 ounces Moser Roth Premium Dark Chocolate 70 percent Cocoa, shaved
- .45 ounces Moser Roth Premium Dark Chocolate 70 percent Cocoa, melted
- Heat oven to 400° F.
- In large mason jar, combine oats, chia seeds, almond milk, salt and 2 tablespoons honey. Refrigerate overnight.
- In medium bowl, combine quinoa, almonds and remaining honey. Spread onto parchment-lined baking sheet. Bake 10 minutes. Remove, cooling completely and crumbling. Store in re-sealable bag overnight.
- The next day, stir oats and pour desired amount into serving bowl. Top with mango, coconut, shaved chocolate and candied quinoa. Drizzle with melted chocolate.
Blackberry Avocado Smoothie Bowl
Recipe courtesy of Chef Audrey, ALDI Test Kitchen
Prep time: 10 minutes
- 3/4 cup blackberries
- 1/4 cup blueberries
- 1/4 cup Friendly Farms Plain Nonfat Greek Yogurt
- 3/4 cup Friendly Farms Unsweetened Original Almond Milk
- 1/2 avocado
- 1/2 frozen banana
- 1 teaspoon Stonemill Pure Vanilla
- 1 teaspoon SimplyNature Organic Wildflower Honey
- 2 teaspoons lime juice
- SimplyNature Flax Seed
- Southern Grove Chia Seeds
- Southern Grove Sliced Almonds, toasted
- Lime zest
- Place all ingredients in blender and blend until smooth. Transfer to serving bowl and add garnishes as desired.