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Reviewed by Dietitian Annie Nguyen, M.A., RD. A freezer is something we could never live without. We store everything in there, from crunchy celery and creamy hummus to last night's leftovers. But ...
2. Honey. This pantry staple could most likely see you age, move houses, retire, and turn gray — and it would still be good for eating. It literally lasts forever and doesn’t go bad.
Use drained, canned, or roasted chickpeas, cooked lentils, roasted tofu, sauteed tempeh, baked salmon, falafels, or strips of seitan in place of shredded chicken if you like. Pretty much any ...
Alternatively, you can spoon the garlic into silicone ice-cube molds, freeze them until firm, and store them in a sealable bag for at-the-ready flavor bombs. I highly recommend investing in an ...
One of the main advantages of this method of preparing frozen food is that the freezing process takes only a few minutes. The exact time depends on the type of IQF freezer and the product. The short freezing prevents formation of large ice crystals in the product's cells, which destroys the membrane structures at the molecular level.
This hearty quinoa breakfast bowl is topped with sliced almonds, bananas and almond butter, but you can easily mix and match toppings. For a drizzled look, warm the almond butter slightly in the ...
This Southwestern-inspired one-skillet casserole is stuffed with quinoa and plenty of fresh vegetables. ... We love the ease of jarred roasted red peppers, but if you have time, feel free to roast ...
Canned goods that freeze can present health risks, according to the U.S. Department of Agriculture. USDA says cans can swell if the food inside expands when its frozen — or because of a bacteria ...