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With most people only having a handful of go-to dishes up their culinary sleeve, it’s easy to see why our most-used ingredients fly off the shelves so quickly. If you’re struggling to find what you need, now is the time to try something new and get creative.

Out of stock? No problem! It’s only ever once something has gone, that we realise how reliant on it we are, or in this case, how much we eat it. With most people only having a handful of go-to dishes up their culinary sleeve, it’s easy to see why our most-used ingredients fly off the shelves so quickly. If you’re struggling to find what you need, now is the time to try something new and get creative.

No rice? Try bulgur wheat – this quick to cook wholegrain is an excellent source of copper, phosphorus, copper and vitamin B3.

No pasta? Try sweet potatoes or baby potatoes – steam or roast chunks until tender to serve with your favourite sauces. Both are great sources of potassium and vitamin C, while a single 200g serving of sweet potato will provide 165% of your daily vitamin A.

No eggs? Try tofu  – perfect for your morning scramble, simply crumble firm tofu into a frying pan and cook  with crushed garlic, a pinch of turmeric and some chilli flakes for a protein rich toast topper that contains all nine essential amino acids.

No chicken breast? Try pork – often wrongly regarded as a high fat meat, lean cuts of pork such as tenderloin and loin steaks are actually lower in calories than chicken with similar levels of iron.

No beef mince? Try lentils or split peas – dried or canned pulses are a nutritional powerhouse, low in fat, rich in protein, fibre and prebiotics.

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