Cashews Lightly Salted

... Deluxe Pistachio Mix (Roasted & Salted) for $3.38 - 5... whole almonds, cashews, and savory pistachios. Expertly roasted and lightly salted to deliver a...

... just small ingredients. Garnished with lightly salted cashews Chicken ginger meatball in coconut...

... contain an undeclared tree nut – cashews – according to the Food and... anyone without an allergy to cashews. The product was distributed in... name Fresh Roasted Sunflower Seeds, Lightly Salted. UPC: 073171003163. Best-by dates: 08... name Sunflower Seeds, roasted and salted. UPC: 073171027015. Best-by dates: 7/...

I hope it helps new members. 🍞 Breads, Tortillas & Wraps Mission Foods – Carb Balance Tortillas (The absolute undisputed king of low-cal wraps, specifically the 70-calorie whole wheat and 45-calorie fajita sizes). Sara Lee – Delightful Bread (45 calories per slice; a massive staple for low-calorie sandwiches and French toast). Joseph’s – Flax, Oat Bran & Whole Wheat Lavash / Pita (Massive surface area for low-calorie flatbread pizzas). Ole Mexican Foods – Xtreme Wellness Wraps (High-fiber, 50-calorie tortillas praised for staying pliable). Lewis Bake Shop / Healthy Life – Keto / Healthy Life 35-Calorie Bread. Schmidt Old Tyme – 647 Bread & Bagels (Praised for having the identical texture of regular white bread for a fraction of the calories). Aunt Millie’s – Live Carb Smart Line (Breads, buns, and 80-calorie English muffins). Thomas' – Light Multi-Grain English Muffins (100 calories and highly filling). Sola – Low Carb Bagels & Buns La Tortilla Factory – Low Carb High Fiber Tortillas. Dave’s Killer Bread – Thin-Sliced 21 Whole Grains (At 60–70 calories a slice, it is frequently chosen by those who refuse to eat "diet" bread). Egglife – Egg White Wraps (25-calorie wraps used to replace tortillas entirely). Franz Bakery – Keto/Low Calorie Bread lines. Inked Bread Co. – Timber Wolf Keto Seeds Bread. Tumaro’s – Low Carb Garden Veggie / Multi-Grain Wraps. 🍦 Ice Cream & Sweet Frozen Treats Halo Top – Light Ice Cream pints (The historically defining brand of the r/1200isplenty "cult" subculture). Yasso – Frozen Greek Yogurt Bars (Consistently ranked higher for texture and taste than light ice cream; mint chocolate chip and sea salt caramel are favorites). Enlightened – Light Ice Cream & Fruit Bars. Outshine – No Sugar Added Fruit Bars (Specifically the lime and black cherry flavors for a 25–40 calorie fix). Skinny Cow – Ice Cream Sandwiches & Cones. GoodPop – Low Calorie Popsicles & Orange n' Cream bars. Nick's – Swedish-Style Light Ice Cream (Highly praised for its creamy mouthfeel using plant-based fats). Popsicle – Sugar-Free Fudgsicles (40 calories of pure nostalgia). Breyers – Delights / CarbSmart Ice Cream. My/Mochi – Light/Ice Cream Mochi (Used for strict portion control). 🧀 Dairy, Yogurt & Eggs The Laughing Cow – Light Spreadable Cheese Wedges (30–35 calories; universally used as a substitute for mayo, cream cheese, and butter). Dannon / Light + Fit – Greek Yogurt (The 80-calorie toasted marshmallow and strawberry cheesecake flavors are community staples). Chobani – Zero Sugar Greek Yogurt (60 calories per cup). Fairlife – Ultra-Filtered Milk (Lower sugar and higher protein than regular milk; a holy grail for volume-creaming coffee). Kraft – Fat-Free Shredded Cheddar & Mozzarella (Often criticized for its meltability but praised for its pure protein-to-calorie ratio). Philadelphia – Whipped Cream Cheese (Provides more volume per gram than standard blocks). Good Culture – Low-Fat / 2% Cottage Cheese (Blended into sauces, used to volumize eggs, or eaten straight). Egg Beaters / Eggland's Best – Liquid Egg Whites (The ultimate clean volume food). Babybel – Light Mini Cheese Wheels (50 calories for a high-satiety snack). Silk – Unsweetened Almond / Cashew Milk (The 25–30 calorie base for almost every low-calorie protein shake). Frigo – Cheese Heads Light String Cheese (50 calories a stick). Velveeta – Slices (35 calories per slice; universally recommended for guilt-free grilled cheese because it melts flawlessly). Green Mountain Creamery – Greek Cream Cheese. 🍫 Protein Bars, Shakes & Sweet Snacks Quest Nutrition – Quest Bars & Quest Hero Bars (Particularly the "Crispy" line for a crunchy texture profile). Built Bar / Built Puffs – Protein Bars (Lauded for their marshmallow-like texture and chocolate coating for low calories). Barebells – Protein Bars Kodiak Cakes – Power Cakes Flapjack Mix & Power Waffles (Fills the carb craving while supplying massive satiety via protein). PB2 Foods – Powdered Peanut Butter (85% less fat than standard peanut butter; mixed into yogurt, oatmeal, and sauces). Fiber One – 70-Calorie Chewy Bars & Brownies (Microwaving the brownie for 10 seconds with light whip is a legendary dessert hack). Premier Protein – Ready-to-Drink Shakes (Often used as a direct replacement for coffee creamer). Fairlife – Core Power / Nutrition Plan Shakes (Universally considered the best-tasting protein drink). Legendary Foods – Tasty Pastries & Protein Donuts (A low-calorie, high-protein answer to Pop-Tarts). Bell Plantation – PB Thins / Powdered PB alternatives. FitCrunch – Baked Protein Bars (Robert Irvine’s bars, frequently chopped up as ice cream toppings). ONE Brands – ONE Bars (Fruity Cereal and Birthday Cake flavors are highly rated). Fulfill – Vitamin & Protein Bars (Specifically the Salted Caramel). Jell-O – Sugar-Free Pudding Mix & Ready-To-Eat Cups (The instant dry mix is paired with Greek yogurt to make thick, high-protein dessert pudding). Snack Pack – Sugar-Free Pudding Cups (5–10 calories per cup). Swiss Miss – Diet Hot Cocoa Mix (25 calories per packet for cold nights). Lily's – Stevia-Sweetened Dark Chocolate Chips (Used to strictly count out sweet additions to oats). 🍿 Savory Snacks, Chips & Rice Cakes Popcorners – Flex Protein Crisps / Popped Corn Snacks (Particularly the Kettle Corn flavor). Quaker – Rice Cakes & Rice Crisps (Tomato Basil, Caramel, and Apple Cinnamon are heavy volume-snack favorites). SkinnyPop – Popcorn (The 100-calorie individual bags prevent overeating). Quest Nutrition – Protein Tortilla Chips (Loaded Chili and Nacho Cheese flavors are used as a chip replacement for taco salads). Lay's – Oven Baked Chips (A direct answer to crispy salt cravings for significantly less fat). Popchips – Potato & Corn Crisps. Smartfood – White Cheddar Delight / Smart50 Popcorn. Good Thins – Rice / Corn Crackers (Specifically the Sea Salt corn variety, which allows a high piece-count per serving). Catalina Crunch – Keto Cereal (Used more as a crunchy sweet snack mix than a breakfast cereal). Bada Bean Bada Boom – Crunchy Broad Beans. Biena – Roasted Chickpeas. 🍝 Pasta, Grains & Noodles Fiber Gourmet – Light Pasta (The definitive holy grail of low-calorie real wheat pasta; cuts calories by 50% using modified wheat starch). Miracle Noodle / House Foods – Shirataki Konjac Noodles (At ~10–20 calories per bag, these require a good rinse but are unbeatable for Asian noodle soups). Carbe Diem – Low Carb Pasta (Highly popular for having normal pasta texture). Barilla – Protein+ Pasta Palmini – Hearts of Palm Pasta (Canned alternative that mimics noodle geometry cleanly). Better Oats – 100-Calorie Instant Oatmeal packets (Specifically the flaxseed varieties). RightRice – High Protein Veggie Rice. 🥫 Prepared Meals, Soups & Meat Products Healthy Choice – Café Steamers (The absolute GOAT of frozen diet lunches; the steaming basket design keeps vegetables crisp). Bibigo – Chicken & Vegetable Mini Wontons (A staggering 13 pieces for only 230 calories; a permanent freezer staple). Jennie-O – Turkey Bacon & Turkey Franks (30 calories a slice for bacon; an easy breakfast swap). Starkist / Chicken of the Sea – Tuna / Chicken Creative Pouches (Buffalo and Lemon Pepper pouches provide instant, macro-friendly, 70–90 calorie meals). MorningStar Farms – Chik’n Patties & Black Bean Burgers (Praised by vegetarians and meat-eaters alike for low-fat calorie counts). Applegate – Organics Light Turkey Bacon & Deli Meats. Butterball – Everyday Turkey Bacon / Thin Deli Slices. Chomps – Meat Sticks (Beef, turkey, and venison sticks providing clean fat-free protein). Progresso – Light Soup Line (Entire massive cans of Chicken Noodle or Vegetable soup hover around 130–160 calories). Real Good Foods – Low Carb Frozen Meals (Enchiladas and light grain bowls). Amylu – Chicken Meatballs (A frequent Costco haul find mentioned for excellent macro splits). Jack Link's / Lorissa's Kitchen – Beef Jerky & Tender Cuts. Perdue – Perfect Portions Chicken Breasts (Pre-marinated, individually sealed portions that eliminate meal-prep friction). Boar's Head – Simplicity Low Sodium Turkey Breast (Deli meat standard). Dr. Praeger's – California Veggie Burgers. Gardein – Seven Grain Crispy Tendercuts / Meatless lines. Kidfresh – Chicken Nuggets (Secretly bought by adults for its unexpected veggie-blended low-calorie profile). 🍅 Sauces, Dressings & Condiments G Hughes Smokehouse – Sugar-Free BBQ Sauce & Marinades (At 10 calories per serving, this single brand saved barbecue for the calorie-deficit community). Skinnygirl – Salad Dressings (10–15 calories per serving; the Poppyseed and Honey Dijon are highly reviewed). Rao's Homemade – Marinara / Sensitive Marinara (While slightly higher in fat than cheap diet brands, it has no added sugar and is universally recommended for actual flavor value). Bolthouse Farms – Yogurt-Based Salad Dressings (Found in the refrigerated section; the Chunky Blue Cheese and Ranch deliver full flavor for a third of the calories of oil dressings). Frank's RedHot – Buffalo Wing Sauce (Essentially a free, zero-calorie flavor enhancer). Walden Farms – Zero-Calorie Maple Syrup & Dressings (Highly divisive texture, but an absolute necessity for strict zero-sugar volume baking). Sriracha (Huy Fong) – The definitive rooster sauce spice companion. Heinz – No Sugar Added Ketchup (10 calories instead of 20). Trader Joe's – Refrigerated Cilantro Salad Dressing / Spicy Thai Peanut (Legendary low-calorie density hacks). Kernel Season's – Popcorn Seasoning (Nachos, ranch, and garlic parmesan powders are shaken over everything from rice cakes to steamed broccoli). submitted by /u/mayermail1977 to r/1200isplenty [link] [comments]

Just a few weeks ago I posted about my new business here. This sub helped me get my first 20 unique customer orders, and many of those early supporters re-ordered giving me huge boost in confidence that I have a great product in hand different an unique from all the cashews that is being sold elsewhere. How and why I started?- I have grown up eating the cashews my father bought, whenever I ate cashews by someone else I wouldn’t like it coz I was being spoiled by my father with the best cashews available to mankind - The local Goan Konkan cashews. I always wondered why these cashews aren’t available everywhere and why are people eating such low quality cashew wherever I go and I soon realised these are produced in small batches and are locally grown and are exported and can never be mass produced and sold in India, so yes my product is niche and rare and can’t be scaled like to million dollar brand, but hey who wants million dollar anyways, sending my cashew to even one new customer and getting their wow lights up my day and I am flying like a firefly. This entrepreneurial start wasn’t smooth and will not be. Three of my orders reached customers completely crushed (ngl- those photos of crushed packets from my customers crushed my morale too, albeit temporarily). I did what I felt was ethically right and took the loss on myself as a learning cost and fixed my shipping packaging and shipped those three orders again. Thanks to the intial hiccup, my shipping packaging now bulletproof 😅. All of them reordered and gave me reassurance that at least I have a great product in hand that I thought so and also gave a thumbs up to my new bulletproof packaging. The intial love and support I got gave me the confidence to deep dive and register myself as a business which was not easy at all and had its own challenges (ease of doing business- my foot). I created my website, acquired all the required licenses (FSSAI, trade license, GST) Created an Instagram page for the brand, in process to onboard with Amazon, Flipkart and the rest. Encouraging reviews from customers have got me excited and scared too. It feels like a huge responsibility to fulfill every order I get, but isn’t that what business is all about- Satisfaction. Sending a packet all the way from Goa to the Purulia in West Bengal felt very special. I am sure everyone who does D2C can vouch for this feeling. My next step are all in improving the customer touch points, expanding my own entrepreneurial knowledge and embark on this always learning journey of being an entrepreneur. Packaging upgrade - All my intial orders I sold the cashews in basic packaging. I’m now working on a premium packaging because these premium cashews deserve great packaging and also help me improve my brand visibility. Going deeper on marketing and growing my Instagram- I need to figure out how to reach my targeted audience in the cost effective manner. If you have read all the way through and want to know more about the cashews I sell-These are authentic Goan Konkan cashews, sourced locally where they actually grow and mostly gets exported since our Indian market is flooded with cheap imports from Tanzania, Ivory cost and other African countries. These cashews are so rare that even within goa 99% of the dry fruit shops do not sell them because the demand is way greater than supply can meet and hence the market is flooded with cheap imported cashew. Goan cashews have a unique distinctive and very fresh taste which these cheap imports being sold everywhere can never have. We all know how Indian market is taken for granted, all the great quality produce be it fruits, grains, nuts, chocolate, textile etc is exported and our local market is flooded with low quality products. It just doesn’t feel right and feels unfair to our domestic customers being taken for a ride and I just want to change that. While all the cashews I sell are unique and delicious, my bestseller is the Roasted & Lightly Salted Skin Cashew, most people have never had it and they loved it so much they keeping come back. The cashews are locally sourced, big in size (W180 and W210), minimally processed. If you want to try them, my website is live kazustore.com or you can also DM me. Will be happy to answer all your questions and clear your doubts. Instagram - thekazustore submitted by /u/Jaqen_hghar_02 to r/IndiaBusiness [link] [comments]

submitted by /u/tyagu001 to r/DoorDashDrivers [link] [comments]

I tend to go for walks on my lunch hour at work, so I like to eat simple throughout the day- Top left clockwise Jack Links teriyaki beef tender bites Reduced fat Wheat Thins Strawberries from the local farmer’s market Hard boiled egg sprinkled with Olde Thompson Everything Bagel seasoning Member’s Mark lightly salted whole cashews HEB Colby & Monterey Jack cheese cubes Romaine hearts with cherry tomatoes from farmer’s market Belgian Boys crepe submitted by /u/Icantevenicantodd85 to r/Adultlunchables [link] [comments]

Story time: I got done with my work at 6 pm and went to Aldi and Coles for groceries, then picked up my favourite biryani from Chilli India (Melbourne Central). I was going back to the lab so that I could monitor something and finally leave for home. I saw this homeless lady next to the State Library station and I passed her, then something in me asked, why don’t you at least go and talk to her. I went back and said, hey. Me: hey Her: hi Me: are you alright, did you have any food Her: yeah chips and some wings Me: how about dinner Her: I have some leftover chips Me: do you feel like eating anything specific Her: I would like a cake, not a big one but a small one Me: alright! I will get something for you I went to Coles and picked up my favourite carrot cake, some apples and bananas, gave them to her and came back home. I am enjoying biryani while I am writing this now; I hope she is enjoying the carrot cake!!! submitted by /u/NbOPO4 to r/TwentiesIndia [link] [comments]

Amazon.ca submitted by /u/flipzone to r/dapsCA [link] [comments]

I’m a vegan chef and I develop recipes like this for my app Eline’s Table, but I also love sharing them here because food trends like this are just too fun not to try! Download my app here: https://elinestable.com/app It was my husband who spotted this trend on social media and let’s just say he’s never the last one to volunteer when it comes to eating brownie 😅😍 In the world of hybrid desserts, it seems brownie and tiramisu are officially having their moment. This is basically a brownie topped with a layer of tiramisu cream… and it’s ridiculously good. Soft, rich, perfectly chocolatey, ultra fudgy, I was instantly obsessed. Because the brownie needs to be refrigerated once the tiramisu cream is added, it’s important to slightly underbake it. Otherwise, it can become too dense once chilled. I used my sweet potato brownie base, which has been my go-to for years: reliable, naturally fudgy, and deeply chocolatey ✨ For the tiramisu cream, I went with a quicker version so it can be enjoyed the same day (instead of my usual overnight cream). Both work great, this one is just more impatient-friendly 😄 🌱 Brownimisu Brownie - 650 g sweet potato - 120 g dark chocolate - 60 g plant-based margarine - 75 g all-purpose flour - 1 tbsp cornstarch - 4 tbsp light brown sugar - 1 pinch flaky salt Tiramisu cream - 100 g cashew nuts - 85 ml espresso - 1 tsp agar-agar - 50 g deodorized coconut oil - 65 ml plant-based milk - 250 ml plant-based yogurt - 3 tbsp sugar To finish - 2 tbsp cocoa powder Instructions Soak the cashews in water for 2 hours (or boil them for 8 minutes). Bake the sweet potato (whole, skin on) at 180°C / 355°F for about 1 hour, until very soft. Melt the dark chocolate. Scoop out the sweet potato flesh and add it to a blender with the melted chocolate and all remaining brownie ingredients. Blend until smooth. Line a baking pan with parchment paper, pour in the batter, and bake for 22 minutes at 180°C / 355°F (slightly underbaked is key). For the cream: set aside 2 tbsp of espresso. Heat the remaining coffee with the agar-agar, whisking constantly. Once it boils, pour it into a blender with the cashews, plant milk, and coconut oil. Blend until very smooth. In a bowl, whisk the plant-based yogurt with the sugar, then add the cashew mixture and whisk again. Lightly brush the brownie with the reserved espresso. Pour the tiramisu cream on top and refrigerate for at least 2 hours (up to 24 hours). Dust with cocoa powder, slice, and enjoy 💛 submitted by /u/ElineBonnin to r/VeganFoodPorn [link] [comments]

Brand new can. submitted by /u/Comprehensive-Fail83 to r/whatisit [link] [comments]

Found an old Coles catalogue from December 2001 under the house! submitted by /u/certifiedshagger to r/AustralianNostalgia [link] [comments]

Amazon.ca submitted by /u/flipzone to r/dapsCA [link] [comments]

Amazon has 8.5-Oz Planters Deluxe Whole Cashews (Lightly Salted) for $4.67 – $1.17 when you ‘clip’ the 25% off coupon on product page – $0.23 (5% Off) when you checkout via Subscribe & Save = $3.27. Shipping is free with Prime or on $35+ orders. submitted by /u/Popular_Month5115 to r/frugaldealscoupons [link] [comments]

They make the waffle cones in house every day. submitted by /u/WiscoBrewDude to r/icecream [link] [comments]

Charlotte Food - [ ] Bird pizzeria - [ ] Beef & bottle - [ ] Barcelona - [ ] Mac’s speed shop - [ ] Snooze - [ ] Ruby sunshine - [ ] Kindred - [ ] Roosters - [ ] Little big burger - [ ] Noble smoke - [ ] Supperland - [x] Restoration hardware - [x] dwood smokehouse - [x] Thai house - [x] Melting pot - [x] A piece of Havana - [x] Kid cashew - [x] Haberdish - [x] Good year house - [x] Zapatas - [x] Smooth monkey - [x] Hazelnuts crepiere - [x] Shake shack - [x] Cabo fish taco - [x] Velvet taco - [x] Sabor - [x] Illios noche - [x] Piadia - [x] Hawkers - [x] Fahrenheit - [x] Optimist hall - [x] Bennys - [x] Mr. Tokyo - [x] Pinky’s - [x] Culinary drop out - [x] Bad daddy’s - [x] Nothing but noodles - [x] Cava - [x] Mellow mushroom - [x] Portifinos - [x] Milk bread Food Halls - [x] The market at 7th street - [x] Urban district market - [x] Camp north end - [x] Optimist hall Open late Rave venues - [x] Blackbox Cafes - [ ] Coco & the director - [ ] chatty Cathy’s coffeehouse - [ ] Provided coffee - [ ] Land of a thousand hills - [ ] Not just coffee - [ ] Queen city grounds - [ ] Backyard brew - [ ] Luckys charlotte board game cafe & bar - [ ] Green room cafe - [x] Wooden robot - [x] Amelies - [x] Central coffee - [x] Burr & berry coffee (drive thru) - [x] Wild roots - [x] Undercurrent - [x] Summit coffee - [x] Cast iron waffles - [x] Giddy goat - [x] Rhino market & deli - [x] Salted melon market - [x] Tous les jous - [x] Mac tabby - [x] Roots cafe - [x] The light cafe - [x] Sweetwaters coffee & tea - [x] Java’s brewing bakery & cafe - [x] Cafe moka - [x] Haraz - [x] Rosie’s coffee wine & garden - [x] Sunflour baking co Bars/Hookah lounges/clubs - [ ] Stroke - [ ] District 57 - [ ] Gin mill - [ ] Aura rooftop - [ ] Worlds - [ ] Dubai - [ ] Luck factor - [ ] Scorpios - [ ] The blind pig - [ ] Billy’s jack shack - [ ] Ink & ivy - [ ] Red at 28th - [ ] Tattooz & booze - [x] Trio - [x] Slingshot - [x] Eden - [x] RSVP - [x] Lost & found - [x] Abari - [x] Lucky dog - [x] Snug harbor - [x] Petra’s - [x] Tip tops - [x] Coyote joes - [x] Puttery - [x] Common market - [x] Pins Dessert - [ ] Day & night cereal bar - [ ] Sips and dips - [ ] Ninety’s - [ ] Villanía bakery - [ ] Renaissance pastry - [x] Duck donuts - [x] CRAVE (smart casual) - [x] Tifa gelato - [x] Jennis Outside - [ ] Wing haven - [ ] Marshall park - [ ] First ward park - [ ] Romare bearden park - [x] Cordelia park - [x] Freedom park - [x] Carrigan farms - [x] Airport overlook - [x] Carowinds - [x] Lazy 5 - [x] White water center - [x] Parking deck 3 cpcc Activities - [ ] Home of the 90s - [ ] Beatchler art meseum - [ ] Front porch sundays - [ ] Picture project - [ ] Science on the rocks - [ ] Paddy wax - [ ] Foodie school cooking classes - [ ] Sweet spot studio baking classes - [ ] Victory lane go karting - [ ] Monster mini golf - [ ] The escape room - [ ] Charlotte art league - [ ] Bad axe - [ ] Depot - [ ] K1 speed - [ ] The mad smash - [ ] Hounds drive in - [x] Sky zone - [x] Top golf - [x] Sleepy poet - [x] Museum of illusions - [x] Frankie’s - [x] Comedy zone - [x] Dish it out - [x] Mint museum - [x] Ikea - [x] Plant house Thrift Shops - [ ] Great things - [ ] Bargain hunters - [ ] Hidden treasures - [ ] The WearHouse - [ ] Goodwill boutique - [ ] The walk in closet 2.0 - [ ] Far reach vintage - [ ] Be your own person - [ ] Remix market - [ ] The depot at Gibson mil - [ ] Zab’s Place (a thrift store in Matthews, NC) - [ ] Classic attic - [ ] CVANs Cool Used Stuff - [x] Uptown cheapskate - [x] Value village - [x] Thrift pony - [x] The Rats nest - [x] Clothes mentor - [x] South end exchange - [x] Platos - [x] Salvation Army - [x] Goodwill Neighborhoods - [x] Ballantyne - [x] South Park - [x] Dilworth - [x] Noda - [x] Plaza midwood - [x] South end submitted by /u/TraditionalLog2035 to r/Charlotte [link] [comments]

Many here talk about feeding the crows cashews, which I never considered, because I'm not sharing my cashews! :) Yet I just got a new container of Planters Deluxe and spilled a bunch on the floor when opening it. I know salted peanuts cannot be fed, but could I put out a few "lightly salted" cashews a day? I don't want to cause any harm, but would like the crows to have a treat. submitted by /u/Blowingleaves17 to r/crows [link] [comments]

Description from traderjoes.com: Is your everyday nut mix in need of some enhancement? Is your charcuterie board not as charming as you’d like? Does your cocktail party’s snack selection leave you cold? It sounds to us like you could use a change in elevation—and we have just the Mix to take you there. Trader Joe’s Elevated Nut Mix is a sublimely simple blend of delicately roasted and lightly salted pecans, almonds, cashews and macadamias. And that’s it. So what exactly makes this Mix so Elevated? First, there’s the quality of the Nuts involved. We’ve sourced whole, intact Nuts (rather than bits or pieces) from three different countries on three different continents (pecans & almonds from the U.S.A., cashews from Vietnam, and macadamia nuts from Kenya, to be precise) to find only the tastiest, most toothsome Nuts available. Second, they’ve been salted just enough to let their individual natural flavors come together together on the palate, so that it creates something more than the sum of its parts. And third, though the eating experience is Elevated, our price has a decidedly downward disposition, relative to other grocer’s comparable mixes—and that’s always elevates our mood. https://www.traderjoes.com/home/products/pdp/elevated-nut-mix-079601 submitted by /u/CookieButterLovers to r/traderjoes [link] [comments]

submitted by /u/lbabinz to r/TopDealsCanada [link] [comments]

submitted by /u/Mickcalei to r/Deals_Finder [link] [comments]

submitted by /u/deniss_1996 to r/amzndeals [link] [comments]

From what I have read, the fat in nuts in general has been found to be good for you. https://i.imgur.com/EyE3opX.jpg submitted by /u/2-tree to r/nutrition [link] [comments]

​ https://preview.redd.it/eyyncazx4le61.jpg?width=2000&format=pjpg&auto=webp&s=4efa6f4f51d483b778d7e1557059e01bef33d428 Recipe here originally: Easy Red Lentil Meatballs I've never really done this before but since I had a bag of red lentils that I haven't touched in forever, I decided to try it out tonight. My initial thoughts...they take less time than ground beef meatballs, cleanup is easier, and they're waaaay cheaper than ground meat. While they certainly don't taste like beef or have the same texture as ground meat, they're definitely a viable option if you're craving something similar to meatballs. That said, if you take them for what they are....cute little fried balls of lentils, you'll love them. I made a sort of Turkish-style meatball but you could do this for any flavor of meatball you like. Ingredients: Makes: A lot of meatballs, lol, probably like 30 ​ 16 ounces dry red lentils 1 shallot, peeled and minced 1 tablespoon dry parsley 2 tablespoons chili powder 2 teaspoons garlic powder 1 teaspoon cumin seeds (lightly crushed between your fingers) 1/2 teaspoon crushed red pepper, plus more to taste Salt and pepper to taste For vegan meatballs, use 2 tablespoons vegan mayo For non-vegan meatballs, use 2 eggs 2/3 cup panko or breadcrumbs Optional: 1/4 cup crushed nuts, like walnuts, pistachio, cashew, or peanuts...this just adds a bit of fattiness to the meatball that I like, but it's not necessary if you want to save on costs. Method: Bring a medium pot of water (4-5 cups) to boil over high heat. Add the lentils and reduce heat to medium. Cook for 5-10 minutes until almost completely soft. Drain and rinse under cold water. In a bowl, combine the shallot, parsley, chili powder, garlic powder, cumin seeds, crushed red pepper, panko, and mayo (or eggs) and use a spoon to combine. Season the mixture with salt and pepper to taste. Add the rinsed lentils to the bowl and use a wooden spoon or your hands to combine the mixture until it is doughy. It shouldn't be too wet or too crumbly. If it seems too wet, add a bit more panko...if it's too dry, add a bit more mayonnaise or a little oil. Taste and season again with salt and pepper. Scoop out a heaping tablespoon of the mixture and roll it into a meatball and continue on with the rest of the mixture until all of the meatballs are formed. Heat oil in wide pot over medium heat. Add the meatballs and cook for 2-3 minutes per side. You want to turn very gently...i usually use the edge of my tongs to release the meatball and turn it gently. Continue cooking until all the meatballs are browned and cooked through. Keep the meatballs warm in the oven at 200ºF as you fry the rest of them. ​ I served this with golden cauliflower puree which is just a head of chopped cauliflower boiled until soft and then pureed with turmeric, paprika. salt, pepper, and yogurt, butter, and a little milk! submitted by /u/BushyEyes to r/EatCheapAndHealthy [link] [comments]

submitted by /u/BoredwalkTshirts to r/vegan [link] [comments]

In this post, I am going to walk you through several (10+ dishes/meals!) complimentary recipes that you can prepare at home using a mixture of commonly available and Indian Grocer/Online Shop-only ingredients. Indian/Asian grocers are much more common than many people realize, so please search to see if some are near you! They are a fabulous place to acquire otherwise very-expensive spices and lentils/rices for very cheap. At the very bottom of this post are some example pictures from previous meals I've made like this, but this post covers MORE recipes with MORE variety!) In this recipe, I am basing the overall cost as if you had to buy everything upfront and fresh. That includes "basics" like salt, sugar, oil, and butter. Moreover, if, like me, you cook Indian food regularly, you'll have many more of these ingredients in bulk already, and can make this meal for much less money. That said, all told, this will prepare about 1 week's worth of meals (give or take 21 servings total). If you buy everything with optional ingredients, it may be as much as $75; if you only need "fresh" ingredients (veggies, frozen food, yogurt, etc.), it could be as little as $30! Upfront, here's a list of all the ingredients for all the recipes, with approximate prices (local for me in Southeastern US in a major metro area). Ingredients that you should look for at major supermarkets (cheaper based on volume) are plain; those you should get from Indian grocers are bolded. All Ingredients Basmati Rice (2lb bag, $3.50) Parboiled Rice (1lb bag, $1.00) Urad Wash/Skinless Whole Urad Dal (2lb bag $4.00) Toor Dal/Split Pigeon Peas (2lb bag, about $3.50) Chana Dal/Split, Dried Chickpeas (2lb bag, $3.00) Salt (Small shaker, $1.00 tops) Vegetable Oil (32oz bottle, $2.00) Dried Red Chilies (Big baggie, $3.00) Fenugreek Seeds (7oz baggie, $3.00) (Optional, helps fermentation of batter) Mustard Seeds (7oz baggie, $3.00) Cumin Seeds (7oz baggie, $2.50) Turmeric Powder (7oz baggie, $3.00) Sambar Powder (Small Box or Shaker, about $1.50) Red Chili Powder (Small baggie, about $2.00) (Optional, but handy! "Kashmiri" chili powder is lovely red without as much heat as regular; Cayenne Pepper is a decent, but not perfect, substitute, for regular; add some paprika to emulate kashmiri) Garam Masala Powder (Small baggie, $2.00) (Optional) Qasuri Methi/Dried Fenugreek Leaves (small box, $1.00) (Optional) Sugar (1 bag, $2.00) *(Optional) Hing Powder/Asafoetida (Small Shaker, $2.00) Peanuts or Cashews, Unsalted/Unroasted (Small container, $3.00, or baggie, $3.00) Onions, Yellow, Large (4, about $2.00) Potatoes, Russet/Idaho, Large (2-4 depending on size, about $2.00) Tomatoes, Roma, Whole (!10, about $3.00) 1 Lime ($0.75) Green Chilies, Florida Hots or Jalapenos; Serranos Work, Too (About 8-10, or $.50) Garlic (About 2 heads, $1.00) Ginger (About a 4" piece total, $1.00) Cilantro, Bunch (About $1.00) Curry Leaves (Small baggie, $1.00) Frozen Shredded Coconut/1 Fresh Grated Coconut (About $2.50 or $1.50) Frozen Mixed Vegetables (About $1.00) Frozen Chopped Spinach (1lb bag, $1.50) Can of Coconut Milk ($2.00) Tamarind Paste or Concentrate (About $1.50 or $3.00) Yogurt, Plain, Unsweetened (Tub, about $3.00) Shredded Mild Cheese like Mozzarella (8oz baggie, $2.50) Unsalted Butter (Small box, about $2.50) (Optional) 1/2 dozen eggs ($1.00) The different daily meals are located in a comment below! The Recipes Dosa/Idly/Uttapam Batter A slightly tangy, fluffy batter to make crispy dosa crepes and fluffy uttapam pancakes with) Ingredients 2 cups basmati rice 1 cup Parboiled Rice (you can use fancy "idly rice" here, but it's expensive) 1 cup urad dad, skinless 1 tsp fenugreek seeds (Optional, aids fermentation, esp. if your dal may not be fresh) Water 1.5 - 2 tsp salt Directions In a large bowl, combine the basmati and parboiled rice and cover with water by about 1-2 inches. In a smaller bowl, combine the urad dal and fenugreek seeds (if using) and cover with water similarly. Let both bowls soak for about 3-4 hours, until softened noticeably. Using a blender or wet-dry grinder, first reduce the dal+fenugreek seed mixture to a thin batter, then the rice mixture. You likely won't need all of the water leftover from soaking, but reserve it to add to the batter to keep it moving in the blender as necessary. In the end, you want a texture thinner than pancake batter, but a little thicker than crepe batter. When combined, the urad dal and rice mixtures should coat the back of a spoon in a translucent layer and flow easily. Let the batter rest in a warm place (ideally around 80F) for 8-10 hours to ferment. If successful, the batter may grow in volume and sport visible, albeit very small, bubbles. Mix in the salt now, and refrigerate when not in use to slow down the fermentation. Should keep for a week, but will become more tangy with age (which some people may not enjoy. If so, make a half-quantity on Sunday and prepare the rest on Wednesday or so). You can use this batter to make Idlies, Dosai, and Uttapams. In the comment below, you'll see examples for the latter two (idlies are more complicated and require a special steaming tray, but are very tasty!). Spicy Tomato-Onion Chutney A thick, spicy, savory spread or dip to serve on or alongside other food Ingredients 1.5 tbsp oil 1 tsp mustard seeds 3-6 dried red chilies (how hot do you like it?!) ~1/8-1/4 tsp hing powder 6-8 cloves of garlic, crushed 1 medium or 3/4 large onion, roughly chopped 4-5 roma tomatoes, skinned (slit an x into the skin, boil them for ~1 minute, then dunk them in ice-water to easily peel it), roughly chopped Directions Heat the oil in a small saucier or pot over medium high heat until shimmering. Add the mustard seeds and allow them to sputter and crackle. Add the red chilies, hing powder, and garlic, and roast for about 15-30 seconds until fragrant. Add the onions and cook, stirring, until softened, 3-4 minutes, Add the tomatoes and cook, stirring, until softened, about 8 minutes. If you like a "thinner" (more spreadable) chutney, cook covered to retain moisture. If you like a thicker (more dippable) chutney, cook uncovered. In either case, once finished, allow to cool slightly, and then, using a blender, immersion blender, or food processor, blend into a thick paste. Leave it a little chunky for more texture if you like. Makes a great topping for dosas or uttapams, or a good "dip" for things like samosas or parathas (but that's a different recipe!). Keep refrigerated until needed. Chunky Potato Sabji A thick, chunky, tangy and spicy mix of potatoes, onions, and crunchy lentils & nuts Ingredients 1.5 tbsp oil 1/2 tsp mustard seeds 1/2 tsp cumin seeds 3-4 red chilies 1.5 tsp urad dal (split or whole skinless) 1.5 tsp chana dal (split chickpeas) 2 tbsp cashew nut pieces or peanuts, raw 2" piece of ginger, minced or grated ~2 sprigs of curry leaves 1 large yellow onion, sliced thick 2-3 green chilies, chopped fine 1 - 1.5 tsp salt 1 tsp turmeric ~1 very large (or 2 medium) Russet/Idaho potato, chopped roughly and boiled till just done 2 tbsp chopped cilantro 2 tbsp lime juice Directions In a large, deep skillet, heat the oil over medium high-heat. Add the mustard seeds and let them crackle, then add the cumin seeds and red chilies. Allow to fry for about 15-30 seconds, then add the urad dal, chana dal, cashew nuts/peanuts, and ginger. Stir fry about 1 minute until the dals are beginning to darken, then add the curry leaves (careful, they splutter in the oil a lot), onions, and green chilies, and cook another 3-4 minutes until the onions are softening. Add the turmeric at this time, along with the salt, and stir to combine, roasting the turmeric for about 1-1.5 minutes (stir so it doesn't burn). Then add the potatoes and stir fry until everything is well incorporated. Mash up some of the potatoes. Check your salt levels, too. Mix in the cilantro and combine. Then, remove from heat and stir in the lime juice. Keep refrigerated until needed. Creamy Coconut Chutney A spreadable, dippable "cooling" sauce that's tangy and sweet Ingredients ~12-14oz of grated coconut, either fresh or frozen (you can use unsweetened desiccated that's been rehydrated in boiling water, but it will never grind as smooth, I find) 1 tbsp chana dal 1" of ginger, roughly chopped ~6-10 sprigs of cilantro, stems and all 2-3 green chilies, roughly chopped 1-2 tbsp of rehydrated tamarind paste, or about 1 tsp of tamarind concentrate 1/2 cup of yogurt (or about half a can of coconut cream, for sweeter, less tangy chutney!) Warm water as needed 1/2 - 1 tsp salt 1 tbsp of oil 1 tsp of mustard seeds 3-5 dried red chilies ~1/8-1/4 tsp of hing powder 1-2 sprigs of curry leaves 1 tsp of urad dal (skinless) In a small skillet or pan, dry-roast the chana dal, ginger, chilies, and cilantro over medium-low heat for about 2-4 minutes, just to reduce some of the raw flavors. Combine these ingredients with the coconut, tamarind, and yogurt/coconut milk in a good blender or food processor and reduce to a creamy, if somewhat lumpy, pale-green paste. If needed, add a little warm water to keep it moving in the blender. Salt to taste. In a small skillet or pot, heat the oil over medium-high heat. Add the mustard seeds and let them crackle, then add the red chilies, hing powder, and urad dal. When you see the dal beginning to take on color, add the curry leaves and remove from heat. Stir slightly, then pour into the coconut chutney and mix to combine. Freeze about 2/3rds of this in small ziplock baggies; it doesn't stay fresh very long, even in a fridge, so being able to quickly nuke and thaw a few tablespoons of it on, say, days 3 and 5 of the week will be very helpful. Chunky Sambar A thick, protein-rich vegetable soup that's all at once spicy, tangy, and a little sweet Ingredients 1 tbsp of oil 1 tsp of mustard seeds 1 tsp of cumin seeds 1/4 tsp of hing 1-2 sprigs of curry leaves 4-6 cloves of garlic, minced 1/2 onion, diced 1/2 tsp turmeric 1 tbsp sambar powder 0-2 tsp chili powder (optional) 3-4 roma tomatoes, chopped 1/2 onion, roughly chopped 2 medium or 1 large potatoes, chopped (can leave skin on) 1 cup Frozen mixed veggies 1/2 can of coconut milk 2 tbsp rehydrated tamarind paste or 2 tsp of tamarind concentrate 2 tbsp sugar (optional; really, crushed "jaggery" or brown palm sugar is best here, but hard to find/use) ~2 cups of water 1/2 cup of toor dal, rinsed 1.5 cups of water 2 tsp of salt 2 tbsp cilantro, chopped Directions In a medium-sized saucier or pot, combine the toor dal and 1.5 cups of water (give or take), plus a little salt and a pinch of turmeric (under half a teaspoon each). Heat to boiling, reduce to a simmer, and cook until the lentils are soft and falling to pieces. Mash gently with a spoon or masher tool and reserve. Heat the oil in a large dutch oven or pot over medium heat, and add the mustard seeds when it is warm. After they sputter a little bit, add the cumin seeds, hing, and red chilies. Cook about 15-30 seconds until fragrant, then add the curry leaves, then the garlic, and then the diced onion. Cook 3-4 minutes, then add the turmeric, sambar powder, and chili powder (if using). Cook another 15-30 seconds, stirring vigorously, then add the chopped tomatoes, chopped onion, and chopped potatoes. Also add the frozen veggies and then stir everything to combine. Cook briefly (about 1-2 minutes), then add the coconut milk, tamarind, sugar (if you don't like it super acidic), and enough water to barely cover. Simmer until your potatoes get tender, then add in the reserved mashed up toor dal mixture and salt the pot to taste. Sprinkle in some chopped cilantro and serve as a soup or over rice. Palak Dal A savory, creamy lentils-and-spinach curry with rich flavors of garlic, chilies, and fenugreek leaf Ingredients 1 tbsp oil or butter (or both!) 1 tsp mustard seeds 1 tsp cumin seeds 3-6 dried red chilies 1/4 tsp hing powder 5-6 cloves of garlic, crushed and lightly chopped 2-3 green chilies, chopped 1 onion, minced 1/2 tsp turmeric 0-2 tsp red chili powder (optional) 1.5 tsp salt 2-3 roma tomatoes, chopped 1 cup of water 1lb chopped spinach (or blanched and blended, for smoother curry) 2 tbsp qasuri methi, powdered by rubbing in your hand (optional) 1 cup of chana or toor dal, rinsed thoroughly (or a mix!) (if using chana, try to soak ~6-8 hours in water before cooking to reduce cooking time/water needed) 2.5-3 cups of water 2-3 tbsp butter (optional) 1/2 cup yogurt Directions In a medium-sized pot or saucier, cook the chana and/or toor dal in about 2.5 cups of water with a little salt and turmeric until soft, but not mushy. Reserve. In a large stock pot or dutch oven, heat the oil/butter over medium high heat. Add the mustard seeds, let them crackle, then add the cumin seeds, red chilies, hing powder, and garlic and fry for about 30 seconds. Add in the green chilies and minced onion and cook until the onion goes translucent, about 3-4 minutes. Then add your dried spices (turmeric and optional red chili powder) plus salt, stir to combine, and fry briefly--about 30 sec. Then add the tomatoes and water to cover and stir to combine, then cook, covered, 10 minutes--stirring occasionally. Add your spinach and (if using) qasuri methi and cook another 2-3 minutes uncovered, then add your cooked dal mixture, then butter and/or yogurt for creaminess. Stir to combine and heat through; serve hot over rice. Rice! Fragrant, perfect Indian rice lightly spiced with cumin Ingredients 2 cups basmati rice, rinsed and soaked 30m 8 cups of water 1.5 tsp of salt 1 tsp of cumin seeds Directions Rinse and soak your rice in enough water to cover for 30m. Separately, heat 8 cups of water to boiling in a large dutch oven or pot with the salt and cumin seeds. Drain the soaking water from the rice and add the rice to the boiling water; cook ~8-10 minutes until tender. Drain and serve with sambar or palak dal; refrigerate when done. Once more, serving suggestions and meal guides are laid out below! Enjoy!!!!! (P.S., here are the pictures I mentioned -- remember that NOT all recipes are shown fully here! I think that sambar had zucchini in it. Here are more from a different day. I had muttar paneer with it that time, instead of palak dal.) submitted by /u/2Cuil4School to r/EatCheapAndHealthy [link] [comments]