8 Store-bought foods made better at home

Many of the items you purchase at the grocery store can easily be made at home. Homemade versions of your favorite store-bought foods can be healthier and more budget-friendly. Making your food allows you to be in control of the ingredients, making it simpler to control the taste, flavor, and nutrition of the final product. Try these simple recipes for natural alternatives to store-bought foods, and you may never buy them from the grocery store again.

Greek Yogurt

Many yogurts are high in sugar and low in actual fruit. The best yogurt contains just milk! Limit your sugar intake by making your own Greek yogurt in a slow cooker or mason jar. These simple recipes are both economical and delicious.

Foolproof Crockpot Greek Yogurt from One Good Thing by Jillee

Yogurt in a Mason Jar from The Prarie Homestead

Almond Milk

Almond milk is a great non-dairy alternative for people who are sensitive to milk. However, it’s hard to find a brand without any additives, preservatives, or sugar. This coconut-almond milk recipe is sweetened with dates, cinnamon, and a touch of vanilla for a drink that is anything but boring.

How to Make Almond Milk from Spright

Coconut-Almond Milk from Happy Healthy RD

Bread

There is nothing better than the smell of fresh homemade bread baking in the oven. Most grocery store brands have added salt and sweeteners. By baking your bread, you get to enjoy the whole grain benefits while cutting out the additives.

Easy Homemade Whole Grain Sandwich Bread from Happy Healthy Mama

5-Ingredient Whole Wheat Flaxseed Bread from Another Root

Whole Grain Oatmeal Rolls from Grain Crazy

Granola

Like bread, most store-bought granolas are loaded with sugar, salt, and fat. Making your granola allows you to play around with ingredients. Cook up a big batch and keep it in air tight bins for up to several weeks.

Crunchy Chocolate Chip Granola with Amaranth (gluten-free) from Shaw’s Simple Swaps

Peanut Butter

A standard in my household jarred peanut butter is often laced with unnecessary additives like sugar and preservatives. Homemade nut butter is so simple and quick to make – all you need is a few cups of the nut (or seed) of your choice, a dash of salt, and a sprinkle of oil. This option is more economical than purchasing pricey jars of nut butter every week. Plus, one taste of homemade peanut butter and you won’t be going back to the jarred version anytime soon!

Homemade Sunbutter from Sinful Nutrition

Mixed Nut Butter from Smart Nutrition

Chocolate Nut Butter From Healthy Bites

Jam

Pair your homemade nut butter with fresh jam. You’ll get more nutrition from the berries and fruit with the benefit of less added sugar. Make jam from the different fruits, or mash fresh berries and spread directly onto your sandwich. Can’t get more fresh than that!

Strawberry Chia Jam from The Foodie Dietitian

Tomato Jam from Nutritioulicious

Hummus

Fresh hummus was one of my recent discoveries, and I have sworn to never go back to store-bought. After tasting fresh hummus directly out of the food processor, I think you’ll agree with me! Traditional hummus is made from chickpeas, but you can use any legume or lentil. Try an edamame, white bean or lentil versions.

Roasted Red Pepper Hummus from Homemade Nutrition

Homemade Hummus from Shaw’s Simple Swaps

Beet White Bean Hummus from The Plant-Powered Dietitian

Soup

Many store-bought soups are loaded with sodium, but this doesn’t need to be the case. Soup is a quick and easy meal that you can make and freeze, keeping on hand for nights when you don’t feel like cooking. Try making your own stock, using up leftover scraps of vegetables. Pair your soup with a slice of freshly baked bread for a satisfying, nutritious dinner.

Easy Vegetable Stock from Sinful Nutrition

Chicken Vegetable Udon Soup from Nutritioulicious

Lentil Alphabet Soup from Meal Makeover Moms

 

Do you have any other favorite foods that you make at home, instead of purchase? Share below!

 

This post was written by Hayley Lynch, a nutrition student at Montclair State University and an intern at Alissa Rumsey Nutrition & Wellness. I reviewed and edited the post for content.