I've discovered that the trick to making the switch is not to overhaul the entire kitchen at once - that's definitely a recipe for failure! Instead, I'm concentrating on slowly replacing convenience or processed foods that we eat very frequently with simpler, healthier, homemade alternatives.
Case in point: chocolate syrup.
I love chocolate milk, and I drink it an average of three times per week, sometimes more now that I'm pregnant. If I'm craving something sweet and chocolaty, I'll mix up some Hershey's syrup into a tall glass of cold milk, and my craving will be satisfied. But, I don't kid myself that chocolate syrup is healthy for me in any way, shape, or form. I mean, with ingredients like these:
High fructose corn syrup, corn syrup, waster, cocoa, sugar, potassium sorbate, salt, mono- and di-glycerides, xanthan gum, polysorbate 60, vanillin, and artificial flavor. (Taken directly from the Hershey Syrup bottle.)
you really can't say there's any nutritive value in there at all!
Yesterday, I stumbled across this recipe that someone on a healthy living forum shared. You can find the original recipe, with photos and feedback here, but I've provided the ingredients and basic instructions below.
Homemade Chocolate Syrup