About three months ago, I completely revamped my eating habits and daily diet. The truth is, I was eating out way too often and finding myself grabbing whatever was on hand from the fridge or in the pantry when hunger would strike (which often wasn’t a very healthy choice). One of the biggest changes I made that has helped me eat much healthier is to prepare meals and snacks on the weekend for the upcoming week. If this sounds familiar and you want to eat out less, eat in more, and feel healthier overall, I encourage you to check out The Great American Cook In Challenge (don’t worry there are lots of tips and recipes to make it simple!).
I’m eating in a lot and I never skip breakfast anymore. It really is the most important meal of the day (duh, I was totally ignoring that little fact). This recipe is much healthier and must more delicious than grabbing a pastry at the coffee shop or running through a drive-through on the way to work. Trust me!
In fact, it’s almost too delicious to call breakfast. Which is great because it makes a great snack any time of the day. The ingredients (see them below in the recipe) are easy to keep stocked. Having versatile staple ingredients on hand in the kitchen is really the best tip I have for becoming better at eating in.
Doesn’t this recipe just make you hungry? It’s smooth, crunchy, and so satisfying. Who says meals at home have to be boring?
Could you do a better job eating in more often? Do you love cooking, or could you use a little help? Either way, anyone can make the change to cook in more. The key is really to plan meals in advance and have versatile ingredients stocked in your kitchen. You can find even more tips and recipes for cooking in over on Forkful.com.
This recipe takes five minutes to make in the morning, and they are a crowd-pleaser—my kids love them too! Personally, eating breakfast every morning at home was a great first step in changing my eating habits. What could you be better at? Pick one meal that you’re likely to go out for (breakfast, lunch, or dinner) and challenge yourself to cook in for seven days. You can do it!
In fact, it’s almost too delicious to call breakfast. Which is great because it makes a great snack any time of the day. The ingredients (see them below in the recipe) are easy to keep stocked. Having versatile staple ingredients always on hand in the kitchen is really the best tip I have for becoming better at eating in.
And you can use this recipe as a starting point in making your meal plan.
1 cup of milk (regular, soy, and coconut all work well)
1 tsp vanilla extract
1 cup Simply Ground Peter Pan Peanut Butter
1 fresh banana, cut into slices
1 cup toasted oat cereal
In a blender, combine frozen bananas, milk, vanilla, and peanut butter
In each glass or mason jar, layer ¼ cup toasted oat cereal, a few slices of fresh banana, and ⅓ of the smoothie mixture from blender
Add a layer of Reddi-wip
Top with more cereal and banana slices
Find more tools for success at Forkful.com, including a guide to planning meals ahead of time, grocery shopping tips, recipes, and more. Don’t forget to pledge to participate in this one-week challenge by using hashtag #GreatAmericanCookIn on Twitter or Instagram!
Visit Forkful.com for your guide to the #GreatAmericanCookIn, including tips, tricks, and delicious new recipes.
This post is sponsored by Philadelphia Cream Cheese.
I’ve been on a donut-making kick lately because you can make so many variations and they are pretty easy to make. Especially if you’re like me and you take shortcuts. I love baking but don’t have a lot of time, so I often think of ways I can make recipes easier and faster. These strawberry shortcake donuts were so simple to whip up! I decided to make them for a brunch I recently had. A few friends and I gathered one Saturday morning to visit and have a little time just chatting over coffee. These donuts went perfectly with our tea and coffee, and they were simple enough to whip up that morning before guests arrived.
My secret weapon for homemade donuts is boxed cake mix. I pick a flavor (here I used pink velvet) and then jazz it up a little. By placing sliced strawberries right into the batter, I made these donuts seem extra special. (more…)
Can we agree that mini desserts are just better? These mini pudding parfaits are just so cuuuute, aren’t they? (Spoiler alert: They also taste delicious.)
I actually made these dessert in mini wine tasting glasses I had on hand. They just so happen to be the perfect size for mini pudding parfaits! These mini mason jars would also work perfectly (and I love that they have lids).
You can completely customize this recipe and get really creative. I used the classic Nilla Wafer cookies to make a cookie crumb crust at the bottom. Then I layered homemade vanilla pudding, jimmies (sprinkles), and whipped cream. But you can do any cookie crumble (Oreo would be so good!) and any flavor of pudding you like. You get the idea, have fun with it! (more…)
Let’s face it, we’re crazy for all-things-pumpkin this time of year. I know I am! So, when Cold Stone reached out about their new Pumpkin Pie in the Sky™ ice cream, I practically ran to try it. I mean pie turned into ice cream? I’m in.
This ice cream packs a delicious punch –featuring pumpkin ice cream, graham cracker pie crust, whipped topping and caramel. It’s all the flavors of a pumpkin pie, plus more. And you guys, I could have eaten the ENTIRE carton.
Try adding in ice cream to your Thanksgiving dessert menu and watch the smiles pop up on your family’s faces. Serve alongside your favorite slice of pie or in these chocolate-dipped waffle bowls. (more…)
I’m not sure how it happened but Halloween is right around the corner (EEEEEKKKK!). Is it just me just me, or does it seems like the year is just rolling along at top speed. Crazy! Well, if you find yourself needed to make halloween cupcakes in the next few weeks, these ghosts are simple and super fun!
Want to know a little secret I have on keeping things simple? I don’t always make my own cupcakes (insert horror screech here, right?). In fact, I just go to my local grocery store bakery and ask them to sell me un-iced cupcakes. It’s so easy (you can totally do this for cake layers too!). Then I get to skip the baking and have fun with the decorating. Just keepin’ it real…. and simple. ;) (more…)
It’s not unusual that I get a weird idea and then head to the kitchen. That’s exactly how this chocolate bark assembly began. I thought … hmmmm what if I made a salty-sweet bark and tossed in some candied pineapple for good measure. Heck, why not?!
Here are the goods to make the chocolate bark :: Chocolate and white chocolate melts, candied pineapples, pretzel sticks, and white sprinkles (not pictured)