A well-stocked pantry has saved me more times than I can count from making unhealthy food choices, from wondering what to put on the dinner table, and from unexpected (but welcome!) guests. And I suspect I’m not alone! Is it possible to have a full schedule, active family, busy social life, and still whip up a delicious, healthy and quick meal even when you think you have no time and haven’t been to the grocery store all week? Absolutely. Let me show you how to re-boot, re-stock and find inspiration in your well-stocked pantry.
Salt & Pepper – This may seem like a no brainer, but quality makes a huge difference here. Choose a kosher, pink Himalayan, or sea salt and not only will your food taste great, you’ll reap the benefits of the naturally occurring minerals. Don’t forget to grab a pepper mill. You’ll notice that fresh ground packs more of a punch and that’s because it hasn’t oxidized. These are a good deal and also nice looking on your counter.
Healthy Oils – Ah, could we live without extra virgin olive oil and avocado oil? Yes, but would we want to? Nope. Please never choose an industrial oil like canola or corn as those are almost always GMO and contribute to inflammation, heart disease, and can contain all kinds of additives and chemicals. I suggest always investing in high quality, extra virgin, cold pressed oils in dark, glass bottles from reputable sources. Beware options from big box stores as well as those that seem like too good of a deal as those are often adulterated with other less desirable industrial oils to make the product low cost. Choose a mild variety for cooking and one or two more that are a bit fruitier (aka more bitter) for finishing. I love this one from Italy, produced by a small female owned farm! Similarly, look for an avocado oil in a dark, glass bottle. Here’s a good one.
Vinegars – Balsamics are always a good choice and come in both the darker variety and a white as well. Round it out with an apple cider vinegar. These three will cover your bases from salad dressings, to marinades, and even baking. The OG apple cider vinegar is of course by Bragg’s and you’ll never find me without this.
Jarred Tomatoes – What’s better than a big jar of sweet, ripe tomatoes. These take us through the colder months and warm us up from the inside. Extremely versatile – make a quick pasta sauce with the addition of a few herbs and spices or use as a base for soups, stews, and casseroles. These organic San Marzano tomatoes from Italy are my fav.
Jarred Veggies – From eggplant, to zucchini, to artichokes and much more, veggies preserved in olive oil are the MVP of our pantry. We toss them with pasta, serve as side dishes, on antipasto platters, and on sandwiches. These are by far my go-to.
Pastas, Grains & Legumes – Pair with jarred tomatoes and jarred veggies and you have a meal in under 15 minutes. My preference for pastas are brown rice based and my fav is by far is Tinkyada, but Banza, made with chickpeas, is also a popular gluten free choice. For grains, quinoa and rice are easy and available everywhere and for legumes, red lentils are quick cooking, mild, and versatile.
Nuts – Cashews, almonds and pine nuts are a good variety to have on hand and can be used whole over salads, ground into butters, made into pesto, or soaked in water and blended for creamy non-dairy sauces. I’d recommend hitting up your local natural foods store bulk bin for some! A good way to try out a few kinds and see which are your fav.
What are your must-have pantry staples? Share with us!
