1. Beans : Canned beans include garbanzo beans, pinto beans, black beans, red kidney beans, and lima beans. They’re not only a staple for vegan and vegetarian diets but also save you a lot of time, as dried beans require hours of soaking before you can cook them.
2. Canned meat and fish : Canned meat and fish are excellent, inexpensive sources of protein. Be sure to buy proteins canned in water or brine, not oil or sauces, for their lower calorie and fat content.
3. Diced tomatoes : Canned diced tomatoes are not only nutritious but also crucial in a number of recipes.
4. Coconut milk : This dairy-free milk substitute is a great, lightly sweet choice for numerous recipes.
5. Baby corn : Corn sometimes gets a bad rap since starchy vegetables like corn, potatoes, and winter squash have more carbs than non-starchy veggies like broccoli, mushrooms, and peppers.
6. Mandarin oranges : There’s no need to deal with a peel with canned mandarin oranges. This naturally sweet, tangy fruit is bursting with nutrients. Still, to cut down on your intake of added sugar, it’s best to buy mandarin oranges canned in juice rather than syrup.
7. Olives : With their distinct flavors and nutrients, olives do more than garnish your martini glass.
1. Decide what you’re going to make by creating a menu plan.
It’s hard to begin the process if you don’t know what you’re going to eat! Create a 5-day menu plan that includes breakfast, lunch and dinner, as well as snacks or beverages (like elixirs, teas or kombucha) if applicable. If you’re cooking for a family, get everyone involved in the process by having them suggest meal ideas. We like looking to healthy cookbooks, food blogs, magazines, as well as our favourite Instagrammers for inspiration.
2. Gather the right tools and equipment for meal prep.
You don’t need a ton of fancy gadgets to become an expert at meal prep, but there are some inexpensive essential cooking tools that are going to make the process much easier. What you use in your kitchen will depend on what you find helpful, though these are the basic things we recommend.
3. Choose a finite amount of ingredients to use in a given week.
We’re all for eating a variety of foods, but you don’t need to eat 19 different vegetables during a five-day workweek. In other words, keep it simple. Select 5 or 6 key vegetables to focus on each week, as this will help you menu plan/meal prep easily and will likely reduce your food waste and grocery bills too. If you have a well-stocked pantry and flavourful spice rack, you can complement your dishes as needed with extra oomph.
4. Get chopping and batch cooking – and recruit help if you need it!
This is where the rubber hits the road in meal prepping. Depending on what’s on your menu plan and the ingredients you’re using, you may need to:
- wash and dry produce only and chop it right before making your recipe
- slice, dice and chop everything in preparation for cooking, sauteeing, roasting, snacking etc.
- pre-make recipe components so they can be used for assembly (condiments, cooked grains, nut butters, etc.)
5. Invest in quality storage containers
ood storage containers are one of the most essential meal prep tools. If you’re currently working with a cupboard full of mismatched containers with missing lids, you may find the meal prep process very frustrating. It’s well worth your time and money to invest in high-quality containers. Before you make a purchase, consider each container’s intended use. If you’ll be freezing, microwaving, or cleaning them with a dishwasher, make sure you choose containers that are safe for doing so. Glass containers are eco-friendly and microwave safe. They’re widely available in stores and online. It’s also handy to have a variety of sizes for different types of foods.
1. Make veggie-based soups : Soups are an excellent way to consume multiple servings of vegetables at once. You can make veggies the “base” by pureeing them and adding spices, such as in this broccoli spinach quinoa soup. Furthermore, it’s simple to cook veggies into broth- or cream-based soups. Adding even a small number of extra veggies, such as broccoli, to soups is a great way to increase your intake of fiber, vitamins, and minerals.
2. Experiment with veggie noodles : Veggie noodles are easy to make, and a great way to get more veggies in your eating plan. They’re also an excellent low carb substitute for high carb foods, such as pasta. They’re made by inserting vegetables into a spiralizer, which processes them into noodle-like shapes. You can also:
- shred them
- slice them with a mandoline
- just cut them up as you please
You can use a spiralizer for almost any type of vegetable. They’re commonly used for zucchini, carrots, spaghetti squash, and sweet potatoes, all of which come packed with extra nutrients. Once the “noodles” are made, they can be consumed just like pasta and combined with sauces, other vegetables, or meat.
3. Add veggies to sauces : Adding extra vegetables to your sauces and dressings is a sneaky way to increase your veggie intake, especially if you have picky kids. While you’re cooking sauces, such as marinara sauce, simply add some veggies and herbs of your choice to the mix, such as chopped onions, carrots, bell peppers, and leafy greens like spinach. Pureeing roasted root vegetables can make for rich sauces with an Alfredo-like feel. Think carrots, sweet potatoes, squash, turnips, purple yam, beets, and kohlrabi. Try making pesto with roasted beets for the most vibrant dish ever.
4. Make a cauliflower pizza crust : Cauliflower is extremely versatile. You can rice it, roast it, stick it in a stew, puree it for silky goodness, and make it into a pizza crust. Replacing a regular, flour-based pizza crust with a cauliflower crust is as easy as combining finely chopped and drained cauliflower with eggs, almond flour, and some seasonings. You can then add your own toppings, such as fresh veggies, tomato sauce, and cheese. A cup (100 grams) of cauliflower contains only about 5 grams of carbs and 26 calories, in addition to lots of fiber, vitamins, minerals, and antioxidants.
5. Blend into smoothies : Smoothies make for a refreshing breakfast or snack. Green smoothies in particular are very popular for hiding loads of leafy greens in fruity packages. Typically, they’re made by combining fruit with ice, milk, or water in a blender. However, you can also add veggies to smoothies without compromising the flavor. Fresh, leafy greens are common smoothie additions, such as in this recipe, which combines kale with blueberries, bananas, and cucumber. Just 1 loosely packed cup (25 grams) of spinach contains more than a full day’s recommended amount of vitamin K and half of the recommended amount of vitamin A. The same serving of kale also provides high amounts of vitamin A, vitamin C, and lots of vitamin K. In addition, frozen zucchini, pumpkin, beets, avocado, and sweet potatoes work well blended into smoothies.
What Is Havarti Cheese?
Havarti Cheese or Cream Havarti (Fløde Havarti in Danish) is a semi-soft Danish cow’s milk cheese. It is rindless, with a smooth surface and a cream or yellow color depending on the type. It has very small and irregular eyes (holes). It has a buttery aroma and a generally sweet taste with a slightly acidic tang. It can be sharp in the stronger varieties, resembling Swiss cheese. We also stock Havarti with Dill and Havarti with Caraway for those looking for additional flavor. Dill combines the flavors of fennel, anise, and celery, with a slight bitterness, whilst caraway has a very pungent, earthy anise flavor.
How Is Havarti Cheese Made?
Havarti cheese was initially created by Hanne Nielsen who operated an experimental farm called Havarthigaard, in Øverød, north of Copenhagen, in the mid-19th century. It is made like most cheeses, by introducing rennet to milk to cause curdling. The curds are pressed into cheese molds which are drained, and then the cheese is aged. Havarti is a washed curd cheese, which contributes to the subtle flavor of the cheese. It will usually be aged for around three months. As it ages it becomes saltier and nuttier.
What does havarti cheese taste like?
If you’ve never had havarti, you’re in for a treat. This semi-soft cow’s cheese is creamy, smooth, and supple in texture. With the first bite, you’ll be struck by how buttery and rich it is as well as perfectly mild but never boring. While we’ll happily gobble up classic havarti all day long, there are plenty of adventurous options when you’re in the mood to mix it up. Wisconsin Cheesemakers have perfected a number of varieties: try a dill-infused havarti for a Mediterranean-inspired bite, or a horseradish havarti that adds aromatic flair to any dish. You can never hav-arti enough!
What beer goes well with havarti cheese?
With such a light, delicate cheese, it is recommend to pair it with an equally light beer. Pilsner, saison ale, or sour ale all pair well with havarti. For more beer and cheese pairing tips, don’t forget to read our full guide covering all the details!
What wine pairs best with havarti cheese?
For red-wine, try a light-bodied option like Beaujolais or pinot noir. For that summer feeling, pair havarti with a chilled glass of rosé or sauvignon blanc.
What accompaniments should I serve with havarti cheese?
Havarti pairs well with sweeter, fresh fruits like pear, fig, or Honeycrisp apple. If you like pairing cheese with jam or jelly (who doesn’t?), try havarti with a little raspberry jam or honey. And, of course, don’t forget to include walnuts, crackers, or some crusty bread for some crunch.
As far as sandwiches go, I think this is the king of all sandwiches. The grand daddy, the pimp daddy and the maharaja. A hearty sandwich is the perfect way to get all your food groups in one. Enjoy a starchy base, protein-packed filling, extra veggies, and cheese to round it out. The original sandwich tells a story of multiculturalism, with Cuban roots and influences from immigrants in Florida and across the U.S. A Cuban sandwich is a variation of a ham and cheese sandwich that likely originated in cafes catering to Cuban workers in Tampa or Key West, two early Cuban immigrant communities in Florida centered on the cigar industry. Later on, Cuban exiles and expatriates brought it to Miami, where it is also very popular. The sandwich is made with ham, (mojo) roasted pork, Swiss cheese, pickles, mustard, and sometimes salami on Cuban bread.
- ¼ cup mayonnaise
- ¼ cup mustard
- 1 pinch cayenne pepper
- 1 (8 ounce) loaf Cuban bread
- 8 slices Swiss cheese
- 6 thin slices smoked fully-cooked ham
- 1 ½ cups cooked pulled pork, heated
- 1 large dill pickle, sliced thinly lengthwise
- 2 tablespoons butter, or as needed
- Gather all ingredients.
- Mix mayonnaise, mustard, and cayenne together in a bowl to make sauce.
- Trim off ends of bread. Cut loaf in half and evenly split bread to make tops and bottoms of two sandwiches.
- Spread each half on both sides generously with mayo-mustard sauce.
- Divide sandwich ingredients between the two bottom halves in this order: 2 slices Swiss cheese, 3 slices ham, hot cooked pork, pickle slices, and 2 more slices Swiss cheese. Place tops on sandwiches.
- Melt butter in a heavy skillet over medium heat. Place sandwiches in the skillet and press down with a heavy weight, such as another skillet or foil-wrapped bricks. Toast sandwiches until bread is crisp and filling is heated through, 3 or 4 minutes per side.
- Serve hot and enjoy!
Despite being low in calories, shrimp contains many nutrients, including iodine and antioxidants, that may offer health benefits. But it is high in cholesterol. Shrimp is one of the most commonly consumed types of shellfish. It’s quite nutritious and provides high amounts of certain nutrients, such as iodine, that aren’t abundant in many other foods. On the other hand, some people claim that shrimp is unhealthy due to its high cholesterol content. Additionally, it’s commonly believed that farm-raised shrimp may have some negative health effects compared with wild-caught shrimp.
Shrimp has an impressive nutrition profile. It’s quite low in calories, providing only 84 calories in a 3-ounce serving. Shrimp often gets a bad rap for its high cholesterol content. A 3-ounce (85-gram) serving contains 161 mg of cholesterol. Many people fear foods that are high in cholesterol due to the belief that they increase the cholesterol in your blood, and promote heart disease. Shrimp contains antioxidants. The primary type of antioxidant in shrimp is a carotenoid called astaxanthin.
Astaxanthin is a component of algae, which is consumed by shrimp. For this reason, shrimp is a major source of astaxanthin. In fact, this antioxidant is responsible for the reddish color of shrimp cells.
When you consume astaxanthin, it may help protect against inflammation by preventing free radicals from damaging your cells. It’s been studied for its role in reducing the risk of several chronic diseases. Many studies have found astaxanthin may help strengthen arteries, which may reduce the risk of heart attacks.”
Although it may not be as popular as Coca-Cola, 7 Up is among the top soda brands in the world. This refreshing lemon-lime flavored soda is always perfect on a hot summer day. It’s been around since 1929, and being around for so long also means there’s an interesting history to learn, and facts to be read!
7 Up was derived from Orange Soda
The founder of 7Up Charles Leiper Grigg was an unsatisfied employee doing advertising and marketing for an orange soda company. Eventually, he quit creating his own orange soda which he called “Howdy.” Unfortunately with Orange Crush as his main competitor, Howdy was unsuccessful because it did not contain any actual orange juice. Instead, it only had essential oils found in orange rinds, but it was not enough to compete with doctors now telling people how important Vitamin C is.
He turned his focus elsewhere, testing many different formulas over the course of two years. Eventually, he developed a new drink called “Bib-Label Lithiated Lemon-Lime Soda” – what a mouthful! This was eventually shortened to “7Up Lithiated Lemon Soda,” before it was shortened once more to just “7Up.”
The original recipe contained Lithium
Before the FDA banned lithium in beer and soft drinks in 1948, it was used by many people as an anti-depressant and mood lifter. This is potentially where Griggs saw a business idea, realizing that packing his new beverage with lithium was a great marketing strategy. And he was right! Ingesting lithium in the form of a tasty and refreshing soft drink, 7Up was a success, even considering it was introduced right as The Great Depression hit.
Of course, when lithium was banned from beverages, the formula for 7Up was changed 2 years later along with many other notable soft drinks that contained mind-altering substances. But we can still enjoy it for what it is – a delicious and bubbly potion!
No one knows where the name 7 Up comes from
Even though we see the history of how the name was shortened to 7Up, nobody knows for certain what this came from or what it means! The reason for the shortened name “7UP” is unclear, but popular theories surmise that it’s slang from a card or dice game, that the drink originally contained seven ingredients, and that the beverage was sold in 7-ounce bottles. “UP” could simply refer to “bottoms up,” a popular phrase associated with drinking.
It used to claim unproven curative properties
7UP was originally marketed as an antidote for hangovers. One newspaper ad claimed the drink “neutralizes the acid blood — 2 to 4 glasses soothes and smooths the ragged nerves.” Others said, “‘7UP’ is good for one down,” and “7UP dispels hangovers — takes the ‘ouch’ out of grouch. An internal bath of carbon dioxide is good for anybody — any time. Pour gently — fizzing lets the CO2 escape.”
It succeeded against all odds
When Grigg invented 7UP, there were approximately 600 other lemon-lime sodas on the market. Although the odds were against him, Grigg spent months plotting how to make his product stand out from the rest. The result was a pop that fizzed more and contained less sugar than the average soda.
It was once called ‘the uncola’ for marketing purposes
In the early 1970s, 7UP aired an iconic commercial starring late actor Geoffrey Holder, who played a Caribbean planter explaining the difference between kola nuts used to make cola-flavored drinks and “uncola nuts” — lemon and lime. “We use them, of course, to make the uncola 7UP. It’s the uncola nut that helps give the uncola its je ne sais quoi, you know, fresh, clean taste. No after-taste. Wet, wild — all that. It’s marvelous! Absolutely marvelous!”
You can bake with it
7UP can be used in baking to make your cake light and fluffy: Popular recipes include 7UP-infused pound cake, biscuits, buttercream sugar cookies, pancakes, pie crust, fruit salads, and brownie glaze.
You can also cook with it
Even crazier, 7UP has been featured in plenty of savory recipes: everything from basting a turkey to marinating pork chops to stir frying shrimp. We can’t vouch for the tastiness of these culinary concepts, but they do exist.
Today is National Fig Newton Day in the US, an annually recognize celebration of a tasty pastry enjoyed across the country. I have no idea what a Fig Newton is.
What is a Fig Newton?
A Nabisco’s trademarked version of the fig roll, Newtons are a pastry filled with fig paste. Fig Newtons have an unusual and characteristic shape that has been adopted by many competitors, including generic fig bars. Up until the 19th century, many physicians believed most illnesses were related to digestion problems. As a remedy, they recommended a daily intake of biscuits and fruit. Fig rolls served as an ideal solution to their advice, which remained a locally produced handmade product.
In 1891, Philadelphia baker and fig-lover Charles Roser invented and patented the machine, which inserted fig paste into a thick pastry dough. The Cambridgeport, MA-based Kennedy Biscuit Company then purchased Roser’s recipe. They began mass production after purchasing the recipe. In 1891, they produced the first Fig Newtons baked at the F.A. Kennedy Steam Bakery. The company named the pastries after the town of Newton, Massachusetts. After recently becoming associated, the Kennedy Biscuit Company and the New York Biscuit company merged to form Nabisco. The new company trademarked the fig rolls as Fig Newtons.
So enjoy a Fig Newton, fig roll, or make your own. People of all ages enjoy this tasty bar. It comes in various flavors, but fig seems to be the most popular. Enjoy it with coffee, tea, or juice.
1. It all started back in 1938 with a killer recipe. The original formula for DQ’s soft-serve ice cream was created in 1938—though the first location of Dairy Queen didn’t open until 1940 in Joliette, IL. The shop is still there and is now a city-designated landmark.
2. There’s a story behind the Dairy Queen name. The very first store was dubbed “Dairy Queen” because the man behind its soft-serve, Jack McCullough, said his creation was “a queen among dairy products.”
3. The Blizzard wasn’t invented until 1985. It was so wildly popular that DQ sold 175 million blizzards in that first year alone. We can’t say we’re surprised by this—after all, we did rank the best blizzard flavors.
4. DQ has a special blizzard made for royalty. Dairy Queen’s new Royal Blizzard is loaded with sauces in its center, so it’s similar to Ben and Jerry’s core series pints—except they’re blended with all your favorite mix-ins like Oreo crumbles and cheesecake bites.
5. Dairy Queen often gives away free ice cream. Keep in touch with the brand here at Delish and also on its social media accounts to jump on deals like Free Cone Day and stuff your face with soft-serve at no charge.
6. Its soft-serve is trademarked. Well, sort of. That curly-Q atop your cone or cup is a signature DQ move and it’s part of the company’s trademark look. Plus, DQ’s former chief branding officer Michael Keller, won’t let anyone get their hands on the recipe. “[The formula] is kept in a safe deposit box and there are only a few keys to it,” he told ABC.
7. The iconic Dilly Bar was invented in 1955. The chocolate-covered treat also features that signature curl at its center, which was first introduced to the franchise by Robert Litherland, the co-owner of a store in Moorhead, MN. You can also order it with a cherry or caramel coat.
8. The most popular Blizzard flavor is Oreo. But you probably already guessed that, huh? Because ice cream, cheesecake, and virtually every dessert on the planet is made better with Oreos. Cookies and cream forever.
1) Although haggis is normally made with a sheep’s heart, liver, lungs and kidneys with onions and oats, in 1984 the first vegan haggis was launched.
2) Haggis can be found in other European countries but the recipe is different. Norway’s version of haggis is vegetarian and is made from beans and lentils.
3) Importing haggis to the USA was made illegal in 1971.
4) The most haggis is sold in England and not Scotland. The dish is particularly popular in London.
5) In 2003, a study revealed that up to a third of American visitors to Scotland thought haggis was a real animal.
6) Don’t fancy trying actual haggis? You can buy haggis flavoured crisps and ice cream!
7) Hall’s of Scotland made the world’s largest haggis in 2014, weighing 2,226 lb 10 oz—that’s as heavy as a small car.
8) Even though haggis is the national dish of Scotland, it wasn’t invented by the Scots. There is proof that it was invented by the Romans and that the Greeks had something very similar.
9) Haggis hurling is an actual sport. In June 2011, Lorne Coltart set the record, hurling his haggis an impressive 217 feet. The record still hasn’t been beaten!
10) Ireland, France, Spain and Hong Kong are the biggest buyers of haggis outside the UK.