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gethealthy18-blog · 5 years ago

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My Favorite Healthy Shelf-Stable Foods for Stocking the Pantry

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My Favorite Healthy Shelf-Stable Foods for Stocking the Pantry

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I’ve written about how to stock up a real food kitchen, and that includes a whole list of fresh fruits, veggies, almond milk, and eggs that last in the fridge for a few days.

But what about pantry staples that will last much longer than that? If you don’t typically rely on processed foods or a lot of grains or beans, what can you keep in the pantry for those quick meals on a busy night?

Fortunately, there’s plenty of healthy shelf-stable foods that will last just as long. Here’s my list of nonperishable foods that I like to have on hand for quick snacks and easy meals in a pinch, not to mention an emergency stash.

My Favorite Healthy Shelf-Stable Foods

If you took a peek inside my pantry, you’d find all kinds of on-the-go snacks, supplements, drinks, and more. For years I made many of these from scratch, and still do, but there are so many great natural food brands widely available now at places like Costco and Thrive Market that I’ve built up a stash of favorite convenience items too.

It’s always good to be prepared! Here’s a list of my favorites I always stock up on.

Beef Jerky

Everyone loves beef jerky (especially my kids!), but it can be hard to find a healthy version. Most brands are full of nitrates, chemicals, and artificial preservatives. Instead, I stock up on:

Paleovalley Beef Sticks: I love these because they taste amazing and the Paleovalley brand is so committed to quality. Both the grass-fed beef sticks and pasture-raised turkey sticks are naturally fermented, flavored with organic spices, and come with a good dose of gut-friendly probiotics. Tip: Use the code WELLNESSMAMA10 with this link to get 10% off your order, or get them on Amazon.

Wild Zora Bars: These are my “meal in a bar” option as they contain lots of dried veggies and even fruit as well for that perfect sweet and savory balance. They are on Amazon or you can save by using the code WELLNESSMAMA15 on their website.

Salmon Jerky: I eat as much seafood as I can get my hands on! This Epic salmon jerky is delicious and provides some variety and a break from beef. Subscribe and save from Amazon, and it’s also usually available from Thrive Market.

Of course, if you have ground beef and a few basic spices lying around, I highly recommend trying out making your own beef jerky at home. Here’s my recipe for how to do it.

Sardines

Canned sardines are the perfect healthy shelf-stable food. They’re budget friendly, they last for years, and they’re absolutely packed with nutritional value. Sardines are a great source of healthy omega-3 fats, calcium, phosphorous, and protein. Plus, they’re low in mercury and other heavy metals, especially compared to larger fish like tuna.

I find the best price and quality is the Thrive Market brand, but we also like this brand.

Energy Bars

Nothing is more convient than a packaged bar that you can carry around with you in case hunger strikes. Unfortunately, so many “healthy” energy bars out there are filled with sugars and soy.

I love making my own protein bars, like these chocolate coconut energy bars and chia seed bars with dates and coconut oil. However, the homemade kind doesn’t have the shelf stability that packaged products do.

So how to find a healthy packaged on-the-go snack? Kion energy bars are my first choice, as they don’t use any unnatural preservatives at all — just sea salt, vitamin E, and chia seeds. Plus, they use quality ingredients and sweeten only with organic honey. (You can hear take on why Kion is such a great company in my interview with CEO Angelo Keely here.)

Seeds and Nuts

If you don’t eat a lot of grains and beans, nuts and seeds make a great pantry substitute. They’re filling, nutritious, and contains lots of healthy fats.

My pantry must-haves that I stock in bulk include:

Chia Seeds: For making chia seed pudding, our go-to filling breakfast or snack

Pepitas: A key ingredient in the cilantro pesto I make to top my salads.

Baruka Nuts: I have the standard almonds, etc. on hand but I am always trying to get more variety in our diets. These are our new favorite nuts that the kids also love. I get them here.

Broccoli Seeds: This one might seem a little different, but they are great option for sprouting on the counter for a concentrated fresh source of nutrients. See this post to learn how easy it is.

Note: Make sure your pantry stays cool and dark, or consider storing in the freezer for long-term storage so they don’t go rancid.

Smoothie Cups

Okay, so technically this is a freezer-stable treat (please don’t keep them in the pantry!), but it’s just too good to skip over and fits the emergency meal category.

My kids know that the smoothie cups from Daily Harvest are reserved for mom. I love that they’re pre-portioned and full of healthy ingredients, so I’m still getting my nutrients while I take care of everyone else. Plus, they have great flavors like strawberry + peach or mint + cacao.

I also love gifting these to friends who just had a baby, as it’s an ideal plant-based emergency meal that takes no time at all.

Of course this is a convenience option that can be an investment, so it’s on my must-write list to try making my own freezer smoothie cups soon.

Powdered Greens

When you need a nutrient boost, it’s hard to beat a fresh green juice of kale, celery, and other healthy greens.

But if you can’t get to the store (or simply don’t want to leave the house), it’s not a bad idea to have a powdered alternative on hand.

Whole foods are hard to replace, but certain greens powders are close enough. As with any supplement, there’s a big range of quality out there. Some brands contain hidden sweeteners, gums, artificial colors, and undergo harsh processing to get onto the shelves.

We always stock Organifi brand green juice. It’s filled with superfood ingredients like chlorella, spirulina, beets, green tea, ashwaghanda, and turmeric for a detoxifying, immune-boosting tonic. I also keep their Gold powder on hand to make golden milk in a hurry.

Tip: Use the code WELLNESSMAMA for 15% off your order.

Soups & Bone Broth

Bone broth is a nutritional powerhouse that I like to keep on hand at all times! It’s full of easily digestible amino acids, gelatin, and other gut-healing nutrients that also benefit our hair, skin, and joints.

This is only the case if you’re using true bone broth, and not the watered down “stock” commonly available in grocery stores. Bone broth is special because the bones are roasted for flavor, then slowly simmered in water for hours (sometimes days) to extract all those amazing nutrients from the bones into the broth. It makes for a great protein-rich base to any soup, stew, or sauce you’re making.

While you can easily make your own bone broth at home (recipe here), it takes a few days and isn’t shelf stable. I stock two kinds of pre-made bone broth:

Kettle & Fire: My favorite line of shelf-stable soups and broth. They make bone broth by long simmering quality grass-fed bones and is closest to homemade in terms of taste and nutrients. Find them here or on Amazon.

The Brothery: Another quality source for broth, conveniently packaged in pouches for easy use, but these do have to be refrigerated or frozen. I get them here.

Collagen Powder

If I had to choose a favorite supplement, collagen would be very high on the list! Gelatin (the cooked form of collagen) helped my son tolerate dairy again, and it’s done wonders with my hair, skin, and nails.

Collagen is more than just a beauty booster, though. It’s an essential protein that plays a big role in joint health and digestion. In fact, its the secret ingredient that makes bone broth so potent!

One benefit of hydrolyzed collagen powder over bone broth is that it’s soluble in any liquid — and you can barely taste it (if at all). It stirs easily into hot coffee and blends seamlessly into cold smoothies as a wonderful hidden booster that your kids won’t even know is in there.

There are lots of good brands out there, but I love Vital Proteins. They source their collagen from grass-fed, pasture-raised cows, which is really important for overall quality.

Healthy Dressings and Mayo

Most premade salad dressings and mayonnaise use highly processed vegetable oils. Look instead for an avocado oil-based dressing or mayo from brands like Primal Kitchen.

It’s also easy and cost-effective to make your own dressing or mayo at home just with some olive oil, vinegar, and spices. Here are some of my recipes:

Meal Replacement Drinks

This one might suprise you, since meal replacement drinks on grocery store shelves are typically full of junk. A clever brand called Ample found a way to use healthier, real-food ingredients to a high protein, low sugar beverage that doesn’t need refrigeration. Just add water, shake, and go.

These do come in a plastic bottle, so I use them sparingly, but for emergency meals or an allergy friendly meal on the road, they’re a lifesaver. Even at $7.00 a bottle, they are less expensive and certainly more nutritious than most fast food meals we might resort to.

These are also a key part of my emergency food stash. I like the berry option since it’s dairy-free and contains an extra boost of probiotics. I order them from the Ample website (get 15% off your first purchase with code WELLNESS MAMA) or from Amazon.

Snacks and Meals You Can Make With Pantry Staples

While some of these pantry staples are snacks or meals by themselves, some of them need a little imagination to turn them into something you can serve to the family.

Here are my favorite recipes for those days that you can’t get to the store and need to rely on your pantry basics:

Spread canned sardines over healthy crackers. Add a little cheese if you’re okay with dairy!

Got a can of diced tomatoes lying around? Combine it with your bone broth and you only need a few other basics for this quick and easy tomato soup.

If you’ve got eggs, applesauce, coconut flour and a few basic spices, you already have everything you need to make these apple cinnamon muffins. So easy, the kids can pretty much do it on their own!

Want a quick and healthy breakfast tomorrow? Plan ahead and make chia pudding. I like using coconut milk, but you can use whatever milk you like (and flavor it with whatever you have on hand. Almond butter, chocolate chips, almonds and bananas are all great additions!)

Speaking of breakfast, these almond flour pancakes are ridiculously easy. All you’ll need is almond flour, eggs, and spices.

What are your must-have pantry staples? Did I miss any of your favorites?

Source: https://wellnessmama.com/424533/shelf-stable-foods/

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vincentpennington · 5 years ago

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Stocking Your Paleo Pantry

Wondering how to fill your kitchen and pantry with healthy real food so you can cook nourishing meals even during emergencies? Here are my top tips on how to stock a paleo pantry!

I’ve heard from many Nomsters—especially those who are brand-new to Paleo—who’ve read my Paleo 101 overview and want to dive right in, but they don’t know how to prep for the journey. And while I’ve posted about my own home pantry before, I know mine’s got a bit more stuff than most folks need. (I tell myself it’s ’cause I develop recipes for a living now—but to be honest, it’s also because I’m a recovering hoarder.)

Ready? Let’s fill your kitchen with all the good stuff that’s going into your family’s belly!

Stock up on protein!

I’ve said it before: The most sustainable, nourishing, and flavorful animal protein comes from healthy beasts that chow down on whatever nature intended them to eat. When filling up your freezer or fridge, prioritize the purchase of grass-fed (and grass-finished) beef, lamb, and goat, as well as pastured poultry/eggs and sustainable seafood.

Yeah, I know—these items aren’t cheap, but I make it work by buying ground meat and lower-cost braising cuts (e.g., chicken thighs, whole chickens, chuck roast, brisket, beef shanks, Boston butt roast). Plus, I always stock up when there’s a sale.

Emergency Protein!

I also keep “emergency protein” on-hand to ensure quick meals whenever I’m too tired, lazy, or stressed to whip up more complicated recipes. These pre-cooked items include canned seafood, (like wild salmon, sardines, and tuna), hard-boiled eggs, sausages, and organic deli meat. And when I’ve got absolutely nothing in the house, I’ll swing by my local market and buy a salt-and-pepper-seasoned rotisserie chicken that I can serve with a giant green salad. But to be frank, I try to always have stuff in the pantry, ’cause the only way to ensure healthy meals is to be prepared!

Key thing to remember: don’t make perfect the enemy of good. Just do the best you can. (True confession: we have some cans of Spam in the pantry, too.)

Online healthy meat sources

I have personally shopped online at these vendors and highly recommend their meat and seafood:

Belcampo Meat Co.

Five Marys Farm

Thrive Market

US Wellness Meats

Vital Choice Seafood

Fruits and Vegetables!

People wrongly assume that eating Paleo is a MEAT FEST, but I respectfully disagree. Sure—on my dinner plate, you’ll find a palm-sized portion of high-quality protein, but the rest of my plate is overflowing with vegetables. It’s become a Paleo cliché, but I eat more plants than I did when I dabbled in vegetarianism many years ago.

I prioritize purchasing in-season, pesticide-free produce and I make sure my family eats a variety of fruits and veggies. Of course, I have to make sure that I actually eat ’em because there’s nothing worse than pulling open my vegetable crisper and finding melted and moldy produce.

Vegetables and fruit with a longer shelf life:

Winter squash (e.g. butternut, kabocha, spaghetti, and delicata varieties)

Citrus (e.g. oranges, tangerines, lemons, grapefruit, etc.)

Cabbage (e.g. Napa, green, red, and savoy)

Potatoes (store them in a cool, dark place)

Beets

Apples

Onions, shallots, and garlic

Stock your freezer with veggies!

I also stock up on “emergency greens” by stocking my freezer with organic frozen vegetables (e.g. kale, spinach, peas, mixed vegetables, cubed squash, riced cauliflower, etc.). After all, when the veggies are pre-washed, pre-cut, and in my freezer already—I don’t have an excuse not to cook with them.

Healthy Cooking Fats!

Replace the bottles of highly processed, omega-6 dominant vegetable oils on your shelves with healthy cooking fats like ghee, coconut oil, rendered animal fats (e.g., lard, tallow, bacon drippings, and duck fat), avocado oil, algae oil, or extra-virgin olive oil. Remember: fat is not the enemy. You just need to make sure the fats you consume are the right fats. (You can read more about healthy fats in this cooking fat primer by my pal, Diane Sanfilippo!)

Flavor Boosters!

Nobody wants blah food, right? I have certain items on-hand all the time that will magically transform meat and veggies from boring to nomtastic! The number one thing to know is which ingredients naturally boost umami, the fifth taste. I extoll the virtues of umami whenever I can because it truly is the shortcut to deliciousness. You can read about it in both of our cookbooks or listen to this podcast episode to learn more.

Here are the flavor boosters that I stock in my kitchen:

Coconut Aminos: This dark, salty, aged coconut tree sap tastes remarkably similar to soy sauce, but without gluten or soy. I combine it with fish sauce for the perfect seasoning.

Red Boat Fish Sauce: Fish sauce is a staple ingredient in a number of Southeast Asian cultures. It’s literally umami in a bottle. Yes, it smells a little gross, but don’t judge a condiment by it’s nose. A few drops makes every savory dish taste better.

Fresh garlic, ginger, scallions: I do a lot of Chinese cooking so I always make sure I have these three items on hand—the holy trinity of Cantonese cooking.

Fresh herbs: Fresh herbs add brightness and flavor to your meals, so make sure you have plenty on hand. Watch this Periscope video to see how I store fresh herbs so they last up to two weeks.

Dried spices and seasonings: My spice cabinet always contains dried thyme, bay leaves, garlic, and onion. I also have several spice blends that are all-purpose seasonings (e.g. Magic Mushroom Powder or Primal Palate Adobo seasoning)—just sprinkle it on a garbage stir fry and you’re golden!

Assorted vinegars/citrus: Acids are a key component in cooking, and one of the most valuable flavor enhancers in your pantry. A splash of vinegar or a squeeze of fresh lemon or lime juice often adds much-needed tartness and brightness to your finished dishes. Just make sure that your vinegars don’t contain gluten (e.g., malt vinegar) or additives.

Prepared sauces/dressings: It’s always better to make your own sauces and dressings from scratch, but to stay sane, I keep a few bottles of marinara sauce, Thai curry paste, and salsa in the pantry. All feature Paleo-friendly ingredients, and enable me to quickly throw together a meal. (Feeling ambitious? Make your own Paleo-friendly sriracha. I even have a Whole30-compliant version!)

Dried Mushrooms: Add a blast of umami to all your stews and braises by tossing in a few reconstituted dried mushrooms. You can also use them to make the best seasoning blend of all time, Magic Mushroom Powder.

Tomato Paste: Just one spoonful will add depth and umami to your stews and braises.

Bacon: Bacon is delicious, but I use it more as a flavor booster than as the main dish. Make sure the bacon you choose is made with pastured pork and no crazy additives. If you’re on a strict Paleo challenge, avoid bacon with added sugar. My kids go crazy over my Roasted Broccoli & Bacon, because BACON.

I frequently update this Amazon store with my favorite paleo kitchen pantry items, including the stuff I mentioned above!

Drinks

Your mother is 100% correct about water being the best way to hydrate, and I’m not going to disagree with her. You can make your agua fancier by adding sliced fruit or cucumbers (spa water!) or you can guzzle sparkling water. But if you’re craving something different, I recommend kombucha, assorted teas (with no sweetener or dairy), coconut water, or black coffee. Homemade almond milk is also kind of awesome. (Just omit the vanilla extract if you’re on a Whole30.) On chilly mornings, one of my favorite drinks is a warm mug of bone broth, which you can store frozen in convenient portion sizes. Don’t knock it ’til you try it!

Snacks!

After I started eating Paleo, I discovered that I was a lot less hangry, and I didn’t need to snack every couple of hours. Once my body got acclimated to eating real food again and responding to my natural satiety cues, I found that I wasn’t hungry all the time. In fact, when you go Paleo, you’ll probably only reach for nibbles because you’re bored and feeling like chomping on something. If I’m at home and my stomach rumbles ’cause I didn’t quite fill up on my main meal, my snacks tend to be mini versions of meals (like fruit or vegetables + protein + healthy fat).

Packable paleo snacks!

Of course, there will be times when you’ll be travelling or stuck in a Paleo wasteland in between meals (say, at work or school) and you might want to have a little something in your bag to tide you over. My favorites are salted and roasted macadamia nuts, beef jerky, and dark chocolate (85-90% cacao). I don’t indulge in sweets too often, but when I do, I make sure it’s worth it and I won’t feel terrible afterwards. (Reminder: If you’re doing a strict Paleo challenge, you should avoid even Paleo-fied versions of your favorite treats. Sugar is still sugar, even if it’s in the form of honey or maple syrup.)

Okay, Nomsters—keep well-nourished and stay healthy!

[Originally posted on December 28, 2015. Updated on March 15, 2020.]

Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013) and Ready or Not! (Andrews McMeel Publishing 2017)!

The post Stocking Your Paleo Pantry appeared first on Nom Nom Paleo®.

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binsofchaos · 6 years ago

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The City Cook: Rock the Pantry

Welcome To My Pantry

Here's what I currently have in my pantry:

My Pantry Cupboard

When we moved into our apartment my very handy husband built me a floor to ceiling cabinet that fills a shallow space adjacent to the fire exit door in our kitchen. It's 25-inches wide, 6-inches deep and has twelve shelves. It is, relatively speaking to anything I ever had before, enormous. Compared to my friend Katherine's pantry in Connecticut, it is the size of a spice rack.

This cupboard currently holds:

On the top shelves -- 6 quarts of New Jersey tomatoes, 4 half-pints of peach jam, and 4 half-pints of red pepper jelly, all canned by moi last summer

Canned goods -- chickpeas, cannellini beans, artichoke hearts, oil-packed tuna, anchovies, sardines, San Marzano tomatoes, canned cherry tomatoes, tomato paste

Back-ups of things I always use and never want to run out of -- Hellman's mayo, Johnny Harris BBQ sauce, boxed chicken stock, Dijon mustard, Near East tabouli, tahini, cornichons, roasted red peppers, capers (to cook with), caperberries (for martinis), chutney, panko, breadcrumbs, fish sauce, red wine vinegar

Standbys (things I use often but not always but still want to have on hand) -- Gaea jarred olives, Davina tapenade, Tiptree seedless raspberry jam, peanut butter, Heinz Chili Sauce, lingonberries, cooking chocolate, yeast, bouillon cubes

Shelf-stable things -- honey, salt, vinegars (cider, rice wine, sherry, balsamic), pomegranate molasses

Tall bottles that fit on the bottom shelf – extra EVOO, canola oil, passata (tomato puree), spare CO2 canister for my Soda Stream machine, dry vermouth

I have a smaller, second kitchen cabinet that primarily holds baking ingredients and things that don’t fit in the tall, skinny cupboard:

Canisters of all-purpose flour, sugar

Light and dark brown sugar, baking powder, baking soda, molasses, cocoa powder

Pastas, couscous, fregola, rices, grains

Large or awkward-sized jars of spices bought in bulk-- dried mint, 2 kinds of oregano (Sicilian and Greek), Espelette pepper, Egyptian cumin, hot sauces, red pepper flakes

Crackers, nuts, tea

I have a separate spice rack, one of those built into an otherwise useless sliver of space, that holds my other spices. I have my favorite spices and spice mixes that I replenish often enough so that they're fresh, although to be safe, I write their purchase date on the bottom of each jar with a Sharpie: garlic powder, black peppercorns, cinnamon (both sticks and ground), saffron strands, cayenne, paprika, ground ginger, coriander, sumac, fennel seeds, za'atar, curry powder, chili powder. Invariably, when doing my January purge, this is where I’ll find spices that I bought for one recipe and then never used again, making them stale and needing to be tossed, like whole nutmeg or a jar of Herbes de Provence bought on a vacation in Aix-de-Provence four years ago.

My Refrigerator

Sometimes I read interviews with famous people who are asked what they have right now in their refrigerators and the answer is a chilled still life of a piece of Parmesan and Champagne. If you opened mine today or any other day, you would find both of those items but much more:

Lemons

Eggs. Large, organic and brown.

Bacon

Flat-leafed parsley, thyme, rosemary

Yogurt. Usually Greek and either whole fat or 2%.

Half-and-half

Butter. Always unsalted organic and sometimes also salted French or Irish.

Mustards. Dijon, coarse, and with horseradish

Mayonaise. Hellman's, either full-fat or "light"

Miso

Coffee beans

A bottle of dry white wine, usually pinot grigio, just for cooking, and a bottle of Lillet, just for me

Bottles of water chilling to be zapped with our Soda Stream. I am addicted.

Opened containers of various condiments: fish sauce, maple syrup, sesame oil, hoisin, Worcestershire, horseradish, ketchup, sriracha, pickled jalapeños, sweet relish

Cheeses. French feta, Pecorino, the above-mentioned Parmesan, cream cheese, Friendship 1% cottage cheese (other cheeses come and go but these are my essentials)

Capers, cornichons, pickles, caperberries

Panko, breadcrumbs

A bag of organic carrots and stalks of celery

Bottle of salad dressing (my own vinaigrette that I make every few days in batches)

My Freezer

I'm lucky in that I have a rather large freezer at the base of my refrigerator and I make aggressive use of it. That means I almost always have a variety of chicken and meats on hand and I date them and then rotate them out, replacing things as I use them, usually buying when on sale. I try not to lose track of what's in the freezer but sometimes do and end up having three pork tenderloins in there at once.

Still, this is what I have there today and it's typical of what I usually keep around:

Package of Defour puff pastry

Two quarts of homemade chicken stock, made 3 months ago.

Duck fat from the last time I roasted a whole bird, which was 6 months ago.

Bags of vegetables: petite peas, artichoke hearts, spinach, pearl onions

Two quarts of tomato sauce made last summer with local NJ tomatoes. It's a basic sauce with no seasonings aside from garlic so I can use it in any number of recipes.

Butter. At the moment, two sticks of organic unsalted.

Nuts. Pine nuts, a bag of pecans from Schermer’s in Georgia, and a bag of amazing Bronte pistachios I bought on last fall’s trip to Sicily.

Pesto. Three small containers made in July when local basil was in season and inexpensive. This will taste like summer when I soon use it.

A plastic bag of Parmesan rinds I collect and add to soups, especially minestrone.

Meats: 1 lb. of ground lamb, 1 lb. of ground beef, 1 duck breast, 1 package of ground duck (I make Bolognese with it), 4 boneless chicken thighs, 2-pound piece of pork belly, 1 boneless NY strip steak, 2 on-the-bone pork chops from the Hudson & Charles butcher shop on Amsterdam Avenue

A 1-pound bag of wild shrimp from Whole Foods

Two ice packs used on my recently re-injured knee

No ice cream.

My Countertop

I have a large white porcelain bowl in which I keep aromatics, usually red onions, yellow onions, garlic, ginger, and shallots.

#rock the pantry #the city cook #pantry #home pantry

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carpediempagesite · 7 years ago

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What is Stocked in My Minimalist Pantry (Includes My Weekly Grocery List)

Earlier this week, I took you on a tour of my simple kitchen. The purpose of that post was to show you one example of what a clutter-free kitchen can look like, as well as to give you a little peek inside my world! Aside from the fact that I like to line things up and keep them in order, my kitchen hasn’t always been that organized. Just look at how messy the top drawer in my kitchen was three years ago! (And here’s the follow-up from a few months after my initial declutter and purge in 2014.)

Now that you’ve seen the shelves and know what tools and utensils I use on a regular basis, I thought I would talk more about the actual food I buy and store in my kitchen. If there’s one thing I’m proud of in regards to food it’s the fact that I’ve never wasted much of it. Even thinking back to when I first moved out at age 18, I have never been someone who stored a lot of food in her pantry or felt the need to stock up just because something was on sale. Instead, I shop 2-3 times a week and buy what I need when I need it.

As a result, I buy – and use up! – a lot of whole foods and fresh ingredients, rather than rely on what could be filling up my cupboards. But it does also mean that things look pretty empty. ;)

Here’s an overall look at the contents of my fridge and freezer. I took this picture on Sunday afternoon, and it wasn’t until doing so that I realized there was still blue tape stuck to the freezer door and on that yellow sign near the back! Oh boy, if that’s not proof of how little I use my freezer, haha. Typically, the only two things I keep in there are frozen berries for smoothies and ice packs that I bought for pain management after my car accident (and still use to this day).

These are all the condiments I currently own, though I wouldn’t call them all staples. I do have salsa, hot sauce and soy sauce available at all times! (And plan to make more homemade salsa when I finally buy a food processor – thanks again for all of your great suggestions.) I also like to have rice vinegar for salad dressings, etc. But the peanut sauce and salad dressing you see here were sort of “testers”. I make a really good spicy peanut sauce of my own but wanted to try this one out. And the salad dressing is from the Okanagan and is vegan and sugar-free, so I thought I’d try it too.

Also, I <3 Hemp Hearts and I only drink almond milk (original unsweetened).

You probably saw this stuff sitting on the counter in my last post. It all lives in the corner where I make my coffee, tea and smoothies every day! So, it might be obvious but I add Vega and chia to my smoothies. I also add chia to “cereal” – aka a bowl of granola, berries and milk. I keep decaf black tea stocked at all times. And, of course, coffee. I know some people prefer to grind their coffee fresh daily, but I typically grind up a week’s worth at a time. I don’t have one favourite blend, but instead like to try dark roasts from local roasters and also buy Kicking Horse at the grocery store when it’s on sale. This is Grizzly Claw (dark roast).

Fun fact: Vega is a Vancouver company, as is Earth’s Own (the almond milk), Kicking Horse is in BC, the Hemp Hearts above are from Manitoba and Prana (chia) is based in Quebec!

Onto the “pantry” – although I don’t really know if you can call one shelf a pantry? There are literally only 12 things on this shelf right now. The staples in this picture are: brown rice, rice noodles, coconut milk and natural peanut butter (no sugar added, only peanuts). Beans are also a staple for me, but I don’t usually buy them in cans anymore. Instead, I buy bulk and soak them overnight. These are leftovers I bought when I was in the middle of moving and wanted some easy meals. I’ll probably make a plan to eat them both up in the next week or so, then go back to bulk. (I also buy bulk rice but they were out of brown!?)

My one deliciously guilty pleasure, these days, is granola. I think I’m super late to the party on this one. Have you guys been enjoying granola for years? Why did it take me so long to try it? I don’t buy it all the time, but I do love this stuff from Nature’s Path. It’s organic and vegan, and coconut and cashews are the way to my heart (and stomach). And NP is another company based out of BC! Next to the granola, I have some flour and baking powder for baking sugar-free muffins (another new obsession). And finally, I have white wine vinegar and sesame oil for dressings and sauces. There’s also coconut oil and extra virgin olive oil next to the stove.

That’s it for the food, but I do have a separate cupboard full of spices! The ones you see in the mason jars were all bought in bulk. The shakers were ones I couldn’t find in bulk at the time. I also have a refillable pepper grinder. And the Himalayan pink salt is new for me. Honestly, up until a few weeks ago, I didn’t even own salt! I don’t like to add it to my food but it is included in a lot of recipes (especially when it comes to baking). Rather than use table salt, I figured I’d finally buy a pink salt grinder and test it out. So far, so good.

All-in-all, my pantry looks kind of empty and minimal – because it is! In my experience, the idea of only buying “stuff” when you need it should also apply to food. By buying food when you need it, not only will your fridge and pantry be filled with less clutter, you’ll potentially reduce your food waste which will save you money. As a side rant, I have to say that groceries are more expensive than ever now, which is why it’s even more important to cut costs and save where you can!

One of the things that helps me save both time and money is buying most of the same stuff every week. If you’re curious, this is what my typical grocery list includes.

My Weekly Grocery List

2-3 apples

4-5 bananas

berries (both fresh for snacks and frozen for smoothies)

a lemon and a lime

kale and/or spinach

avocado

broccoli

cucumber

zucchini

red peppers

yams

ginger

almond milk

eggs

rice noodles

granola (a bag usually lasts two weeks)

whatever I need in bulk (including nuts/trail mix)

sometimes a fake meat product (like veggie ground or sausage)

and then anything else for specific recipes I’m trying*

*As an example, this week I think I’ll use up those black beans by making black bean quesadillas, so I’ll buy some Daiya cheese and wraps! That means I can also use up the rest of the cilantro in my fridge. :)

In showing you all of these pictures this week, I want to make sure I leave you with one thought: you don’t need to be “as minimalist” as I am. If you feel overwhelmed by how much work you would have to do to overhaul your kitchen and/or your pantry, slow down and ask yourself what ONE thing you could work on instead.

There are still so many things I want to change about what you see here! I’d love to eventually have a zero waste kitchen, but I’m not quite there yet and that’s ok. It’s a work in progress because I am a work in progress. And by making these changes slowly, all of these new things I’m trying (like cooking more and making my own salad dressings) have the potential to become lifelong habits. <– that’s the goal. Attaining a certain level of minimalism is not.

So, what’s the one thing you’d like to change about your kitchen/pantry/grocery shopping habits?

Also, do you have any links/recommendations for where I can source reusable bulk and produce bags? xo!

Extra Reading

Building a Minimalist Pantry (and Part 2.0) – The Faux Martha

How to Make a Real Food Pantry – Nourishing Minimalism

How to Stock a Minimalist Pantry – The Stone Soup

The Minimalist Pantry – My Year of Abstinence

What is Stocked in My Minimalist Pantry (Includes My Weekly Grocery List) posted first on cashforcarsperthblog.blogspot.com

0 notes

cash4youblog · 7 years ago

Text

What is Stocked in My Minimalist Pantry (Includes My Weekly Grocery List)

As a result, I buy – and use up! – a lot of whole foods and fresh ingredients, rather than rely on what could be filling up my cupboards. But it does also mean that things look pretty empty. ;)

Also, I <3 Hemp Hearts and I only drink almond milk (original unsweetened).

Fun fact: Vega is a Vancouver company, as is Earth’s Own (the almond milk), Kicking Horse is in BC, the Hemp Hearts above are from Manitoba and Prana (chia) is based in Quebec!

One of the things that helps me save both time and money is buying most of the same stuff every week. If you’re curious, this is what my typical grocery list includes.

My Weekly Grocery List

2-3 apples

4-5 bananas

berries (both fresh for snacks and frozen for smoothies)

a lemon and a lime

kale and/or spinach

avocado

broccoli

cucumber

zucchini

red peppers

yams

ginger

almond milk

eggs

rice noodles

granola (a bag usually lasts two weeks)

whatever I need in bulk (including nuts/trail mix)

sometimes a fake meat product (like veggie ground or sausage)

and then anything else for specific recipes I’m trying*

So, what’s the one thing you’d like to change about your kitchen/pantry/grocery shopping habits?

Also, do you have any links/recommendations for where I can source reusable bulk and produce bags? xo!

Extra Reading

Building a Minimalist Pantry (and Part 2.0) – The Faux Martha

How to Make a Real Food Pantry – Nourishing Minimalism

How to Stock a Minimalist Pantry – The Stone Soup

The Minimalist Pantry – My Year of Abstinence

What is Stocked in My Minimalist Pantry (Includes My Weekly Grocery List) posted first on http://ift.tt/2sSbQiu

0 notes

fesahaawit · 7 years ago

Text

What is Stocked in My Minimalist Pantry (Includes My Weekly Grocery List)

As a result, I buy – and use up! – a lot of whole foods and fresh ingredients, rather than rely on what could be filling up my cupboards. But it does also mean that things look pretty empty. ;)

Also, I <3 Hemp Hearts and I only drink almond milk (original unsweetened).

Fun fact: Vega is a Vancouver company, as is Earth’s Own (the almond milk), Kicking Horse is in BC, the Hemp Hearts above are from Manitoba and Prana (chia) is based in Quebec!

One of the things that helps me save both time and money is buying most of the same stuff every week. If you’re curious, this is what my typical grocery list includes.

My Weekly Grocery List

2-3 apples

4-5 bananas

berries (both fresh for snacks and frozen for smoothies)

a lemon and a lime

kale and/or spinach

avocado

broccoli

cucumber

zucchini

red peppers

yams

ginger

almond milk

eggs

rice noodles

granola (a bag usually lasts two weeks)

whatever I need in bulk (including nuts/trail mix)

sometimes a fake meat product (like veggie ground or sausage)

and then anything else for specific recipes I’m trying*

So, what’s the one thing you’d like to change about your kitchen/pantry/grocery shopping habits?

Also, do you have any links/recommendations for where I can source reusable bulk and produce bags? xo!

Extra Reading

Building a Minimalist Pantry (and Part 2.0) – The Faux Martha

How to Make a Real Food Pantry – Nourishing Minimalism

How to Stock a Minimalist Pantry – The Stone Soup

The Minimalist Pantry – My Year of Abstinence

What is Stocked in My Minimalist Pantry (Includes My Weekly Grocery List) posted first on http://ift.tt/2lnwIdQ

0 notes

carpediempagesite · 7 years ago

Text

What is Stocked in My Minimalist Pantry (Includes My Weekly Grocery List)

As a result, I buy – and use up! – a lot of whole foods and fresh ingredients, rather than rely on what could be filling up my cupboards. But it does also mean that things look pretty empty. ;)

Also, I <3 Hemp Hearts and I only drink almond milk (original unsweetened).

Fun fact: Vega is a Vancouver company, as is Earth’s Own (the almond milk), Kicking Horse is in BC, the Hemp Hearts above are from Manitoba and Prana (chia) is based in Quebec!

One of the things that helps me save both time and money is buying most of the same stuff every week. If you’re curious, this is what my typical grocery list includes.

My Weekly Grocery List

2-3 apples

4-5 bananas

berries (both fresh for snacks and frozen for smoothies)

a lemon and a lime

kale and/or spinach

avocado

broccoli

cucumber

zucchini

red peppers

yams

ginger

almond milk

eggs

rice noodles

granola (a bag usually lasts two weeks)

whatever I need in bulk (including nuts/trail mix)

sometimes a fake meat product (like veggie ground or sausage)

and then anything else for specific recipes I’m trying*

So, what’s the one thing you’d like to change about your kitchen/pantry/grocery shopping habits?

Also, do you have any links/recommendations for where I can source reusable bulk and produce bags? xo!

Extra Reading

Building a Minimalist Pantry (and Part 2.0) – The Faux Martha

How to Make a Real Food Pantry – Nourishing Minimalism

How to Stock a Minimalist Pantry – The Stone Soup

The Minimalist Pantry – My Year of Abstinence

What is Stocked in My Minimalist Pantry (Includes My Weekly Grocery List) posted first on cashforcarsperthblog.blogspot.com

0 notes

carpediempagesite · 7 years ago

Text

What is Stocked in My Minimalist Pantry (Includes My Weekly Grocery List)

As a result, I buy – and use up! – a lot of whole foods and fresh ingredients, rather than rely on what could be filling up my cupboards. But it does also mean that things look pretty empty. ;)

Also, I <3 Hemp Hearts and I only drink almond milk (original unsweetened).

Fun fact: Vega is a Vancouver company, as is Earth’s Own (the almond milk), Kicking Horse is in BC, the Hemp Hearts above are from Manitoba and Prana (chia) is based in Quebec!

One of the things that helps me save both time and money is buying most of the same stuff every week. If you’re curious, this is what my typical grocery list includes.

My Weekly Grocery List

2-3 apples

4-5 bananas

berries (both fresh for snacks and frozen for smoothies)

a lemon and a lime

kale and/or spinach

avocado

broccoli

cucumber

zucchini

red peppers

yams

ginger

almond milk

eggs

rice noodles

granola (a bag usually lasts two weeks)

whatever I need in bulk (including nuts/trail mix)

sometimes a fake meat product (like veggie ground or sausage)

and then anything else for specific recipes I’m trying*

So, what’s the one thing you’d like to change about your kitchen/pantry/grocery shopping habits?

Also, do you have any links/recommendations for where I can source reusable bulk and produce bags? xo!

Extra Reading

Building a Minimalist Pantry (and Part 2.0) – The Faux Martha

How to Make a Real Food Pantry – Nourishing Minimalism

How to Stock a Minimalist Pantry – The Stone Soup

The Minimalist Pantry – My Year of Abstinence

What is Stocked in My Minimalist Pantry (Includes My Weekly Grocery List) posted first on cashforcarsperthblog.blogspot.com

0 notes

carpediempagesite · 7 years ago

Text

What is Stocked in My Minimalist Pantry (Includes My Weekly Grocery List)

As a result, I buy – and use up! – a lot of whole foods and fresh ingredients, rather than rely on what could be filling up my cupboards. But it does also mean that things look pretty empty. ;)

Also, I <3 Hemp Hearts and I only drink almond milk (original unsweetened).

Fun fact: Vega is a Vancouver company, as is Earth’s Own (the almond milk), Kicking Horse is in BC, the Hemp Hearts above are from Manitoba and Prana (chia) is based in Quebec!

One of the things that helps me save both time and money is buying most of the same stuff every week. If you’re curious, this is what my typical grocery list includes.

My Weekly Grocery List

2-3 apples

4-5 bananas

berries (both fresh for snacks and frozen for smoothies)

a lemon and a lime

kale and/or spinach

avocado

broccoli

cucumber

zucchini

red peppers

yams

ginger

almond milk

eggs

rice noodles

granola (a bag usually lasts two weeks)

whatever I need in bulk (including nuts/trail mix)

sometimes a fake meat product (like veggie ground or sausage)

and then anything else for specific recipes I’m trying*

So, what’s the one thing you’d like to change about your kitchen/pantry/grocery shopping habits?

Also, do you have any links/recommendations for where I can source reusable bulk and produce bags? xo!

Extra Reading

Building a Minimalist Pantry (and Part 2.0) – The Faux Martha

How to Make a Real Food Pantry – Nourishing Minimalism

How to Stock a Minimalist Pantry – The Stone Soup

The Minimalist Pantry – My Year of Abstinence

What is Stocked in My Minimalist Pantry (Includes My Weekly Grocery List) posted first on cashforcarsperthblog.blogspot.com

0 notes