WELCOME TO MY PANTRY…
I’ve put together a list of the items I keep on hand, the brands I trust, and links to plenty in bulk to help keep the cost down while maintaining a whole foods pantry. My goal is for this page to be a living and breathing reflection of my cupboards, with regular updates as needed, in hopes of inspiring and helping others on their path to a more whole foods lifestyle.
Revamping your kitchen and pantry can seem a bit daunting, but it doesn’t have to be in the slightest. If anything it should be really exciting! If you’re just getting started, make sure to check out the post I wrote here with my tips on how to make the switch gently. In the next section of this page you will find links to my favorite sources for jars, and other means of storage and organization too.
I hope you find this page helpful, and know that this is not sponsored in any way. I do have affiliate links throughout this page, it does not alter what I choose to share here, but it does help fund the work I do if you choose to make purchases through them. I really appreciate your love and support, please feel free to write me with any questions you have or requests for new pages like this in the future!
Coming soon: Tour My Fridge, Browse My Cookbook Shelf, and a Kitchen Equipment Guide.
JARS & STORAGE
I’ve found that if my ingredients are displayed in beautiful and visible way, such as in clear jars, I am far more likely to not only use them – but be able to visualize ways to combine them with one another. Here are a few of my favorites.
Ball Mason Jars
Squat 16 ounce jars for dried flowers and teas. Tall jars for sauces and grains. Wide mouth 32 ounce jars for flours. Plastic lids for rust free storage. Flip top large containers for go-to flours, and a small flip container for my pink salt.
These are my favorite tempered glass storage containers. I use a variety for storing food I’ve prepared in the fridge, and have containers of sliced fruit and batch cooked beans in my freezer as well.
These are some of my favorites. I have a handful of large ones for bulk flours in my fridge, a few medium ones I keep dates and other dried fruit in, and a couple small ones for sprouts and sauces too.
I love to label and draw on my jars, and have found this little chalk pen to be pretty neat. It wipes off with your finger (or a towel) and writes pretty decently too.
Keep and recycle leftover jars from store bought goods, such as nut butters and pasta sauces. It will make your collection more eclectic and affordable. Win win!
Although it is not completely pictured above, below is my entire baking shelf collection at the moment. A few items are kept in the fridge, and I note this where it applies. Baking with real, whole foods means you will not only feel better after consuming these treats, but you can justify having them more often (in my book).
Whole sprouted spelt flour and tigernut flour are my go-tos for baking. A handful of gluten free such as sorghum, brown rice, arrowroot, and coconut flour are in my rotation as well. (I love buying the sprouted versions here when I can.) Nut based flours such as hazelnut and almond are kept in the fridge due to their high fat contents.
Low glycemic coconut sugar and pure maple syrup are my absolute favorites. Dried fruits such as dates, raisins, mulberries, goji berries, and dried apricots can be found in my fridge too. I keep a jar of raw honey for use on occasion, also blackstrap molasses, brown rice syrup, and a container of banana slices (in the freezer). Individual servings of organic and unsweetened apple sauce are handy for replacing eggs and/or oil in recipes, and usually can be found stacked at the back of my shelf.
Baking soda and baking powder are my primary leavening agents. I haven’t used yeast for quite some time, and am tinkering with a homemade rye sourdough starter – which is kept in my fridge.
These are under my dry goods section too, but are worthy of mention here. When soaked, these can make the most luscious buttercream frosting, add a firming creaminess to ice creams, and be roasted and blended into a versatile butter for cookies and caramels. I buy them in bulk here.
Coconut Milk Cans
I use exclusively the full fat variety, and keep a few on hand at all times for making ice cream batter or whipped cream.
I buy this item in bulk, and chop each of the large chunks into fine shreds which I place in a jumbo sized jar in my pantry. This makes for easy scooping when I go to make a batch of my homemade chocolate each week/bi-weekly. It’s also wonderful for melting and blending into a variety of other desserts, for that white chocolate vibe.
I keep a bottle of vanilla extract on hand for using in baking recipes, but use ground vanilla bean powder everywhere else. The ground seeds have a sweeter and richer flavor than the extract, plus are alcohol free. (I rotate between these three: one, two, and three.)
Flaked Sea Salt
Although I use my fine himalayan pink salt in my batters and for salting all of our other dishes, I keep a jar of flaked Maldon Sea Salt on hand for finishing off certain desserts. A few flecks on top a chocolate chip cookie, or a drizzle of caramel, can take the flavors to another level.
Ground Flax Seed
I keep a bag of golden flax seeds in the fridge, and grind up a small jarful at a time (in my coffee grinder), which I also keep in the fridge. This is most commonly used by me as an egg replacer, by mixing a tablespoon of ground flax with three tablespoons of water to thicken and use as a binder.
SUPERFOODS, POWDERS, ETC. SHELF
This is where I keep my “fun” ingredients. Those I play with each day in my smoothies, elixir drinks, hot teas, and healthy concoctions such as chia pudding and hot cocoa. I try to not own any more than can fit on my shelf, this way I don’t become overwhelmed with options. If there is something new I wish to try, I have to wait for an item I currently own to run out first.
I have a thing for white chia seeds that is purely cosmetic. A heaping tablespoon goes in my smoothie every morning, and I love using them in chia puddings, mousses, and occasionally for baking too.
Only the raw form is found in our home. Saturated with antioxidants and minerals, this powder finds its way into my shakes, whipped desserts, baking, and hot cocoa daily.
I have exclusively used this vanilla protein powder for almost two years and have never tasted any as good. I crave it in my shakes most mornings, and have been known to sneak it into my chia puddings too.
This superfood is wonderful for endurance and energy. It’s potent, so I use a small amount at a time in anything from my smoothies, to raw snack bites and even homemade chocolate at times. I purchase this one here.
This superfood is packed with minerals and is a wonderful sweetener alternative with a pleasantly malty/caramel taste. I like to sweeten my puddings and mousses with it at times, and it is beautiful in ice cream too. I love this one here.
This brand is a favorite for adaptogenic mushroom powders. You’ll find cordycepts, reishi, and chaga on my shelf for mixing into hot water to form elixirs with other ingredients such as cocoa, maple, plant milk, and cinnamon. Also wonderful in protein shakes, homemade snack balls, and chocolates.
Raw Coconut Butter
I scoop this into my protein shake every morning, and make some of the most delectable frostings and glazes out of this tropical wonder. It’s hard at room temperature, but a little time in a sunny window and you can stir and drizzle it away. This brand is a favorite.
I keep an assortment on hand to suit my varying moods. Individual bags of peppermint green tea and a classic tulsi are stashed in a large jar. Individual jars of hibiscus, chamomile, dandelion, and chicory are staples at the moment. Along with a few favorite mixes such as this lavender mint.
I am obsessed with the clean and bright quality of Penrose Coffee. It is the best coffee I’ve experienced in a long time, and we are on their bi-weekly delivery subscription – always getting new roasts, it’s super fun.
Green Superfood Blend
I love having some sort of green blend on hand for adding in small amounts to my smoothies when I need a boost. This one is currently on my shelf and has wheatgrass, morninga, and spirulina.
DRY GOODS, SPICES, & SAVORY SHELF
This shelf spans another one or two, which all items will be listed for below. Here you will find my jars of bulk grains and seeds. Bottles of vinegars, dried beans, broths, spices, and basic goods that help build wholesome meals.
Beans & Legumes
Since purchasing a pressure cooker I have begun to cook our beans from scratch on a semi-weekly basis. Chickpeas, black beans, and black eyed peas are house favorites. But you will also find black beluga lentils, french green lentils, and mung beans in our rotation too – usually by this brand at our local market. Cannellini are another favorite, and come winter time, navy beans.
Quinoa is a staple, as well as white basmati rice, millet, and spelt berries. Although it isn’t technically a grain, we keep a jar of raw buckwheat groats on the shelf for batches of grain free granola, etc. I soak and cook each of these grains from scratch on a rotation every week to keep our savory bowls interesting and varying in flavor and nutrients. When I can, I buy sprouted.
Nuts & Seeds
I keep sprouted pepitas and sunflower seeds on hand at all times for sprinkling on top of salads and bowls. They are also wonderful in snack balls and grain free granola. Raw cashews are the primary nut kept on hand, and occasionally there will be a jar of sprouted sesame seeds and almonds for making butters and sauces. I buy my seeds sprouted by this company at my local market, and cashews in bulk here.
I keep my apple cider vinegar in the fridge for salad dressings and other uses. In my pantry you’ll find brown rice vinegar, ume plum vinegar, and balsamic vinegar. These are used more sparingly in recipes, but add such a depth of flavor when called for – as does Mirin, which doesn’t belong under vinegars but is worth a mention.
Non-gmo, organic, and gluten free, this tamari is wonderful for finishing off asian dishes and adding depth of flavor to sauces and dressings.
This is something my taste buds are sensitive too, but when used in the right amount can make the most delicious hint of cheesiness to sauces. It can also be sprinkled over any bowl of food that you’d like, even on a tray of roasted veggies. I use Bragg’s.
I gave up garlic powder a while back and have been sticking to only the real deal. It makes such a difference in flavor and health benefits. I blend whole cloves into sauces, and grate it on a microplane for other dishes.
I keep a fair assortment on hand, almost all by Simply Organic. My go-tos are cinnamon, cumin, chili powder, turmeric, curry powder, cayenne pepper, chili flakes, chipotle pepper, oregano, basil, and thyme.
I keep a bag of kombu on hand for adding to my beans while cooking, it helps breaks down their starches and enrich them with minerals. Dulse flakes for sprinkling over salads and adding to my sunflower “tuna” in the summer. Sheets of nori for rolling veggie sushi and slicing into strips to add to macro bowls.
Raw Veggie Wraps
I keep a pack of Wrawps, my favorite raw veggie wrap, on hand always. I love stuffing these with homemade hummus, sprouts, sour kraut, and shredded veggies for a quick and energizing lunch.
I am not a pasta person, but Scott does appreciate a good bowl of soba noodles on occasion. I keep these 100% buckwheat ones on hand for quick lunches during the week. Usually topped with a creamy miso sauce, steamed broccoli, and crispy tofu.
I keep a pack of organic mini broth bottles on hand for simmering on the stove, adding to chilis, soups, and sauces. I hardly every use an entire large container, so these mini ones help me waste less.