WELCOME TO MY PANTRY…
(UPDATED: August 7th, 2017)
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 you will find links to my favorite sources for means of storage and organization too.
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 in hopes of inspiring and helping others on their path to a more whole foods lifestyle! I’ll be sure to update this page throughout the year as new items transfer in and out of my collection, so be sure to subscribe to my email list if you’d like to receive updates (subscription box is in my sidebar).
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!
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
I keep an assortment of squat 16 ounce jars, tall jars, and wide mouth 32 ounce jars on hand – and a bunch of my favorite plastic lids for rust free storage. Also two flip top large containers for go-to flours.
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 snacks 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!
THE SWEET SHELF
Here are my favorite teas, sweeteners, and powders. You’ll see my using most of these items for breakfast as well as dessert.
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.
These crunchy and nutrition packed cacao nibs find themselves replacing chocolate chips in my cookies and snack bars often. They are great for adding to shakes and topping brownies and other treats with too.
I keep an assortment on hand to suit my varying moods. Individual bags of peppermint green tea and a pure peppermint are stashed in a large jar. Then there is my favorite Meadow Blend and a jar of Red Nectar rooibos. Individual jars of hibiscus, chamomile, dandelion, and chicory are hanging around too.
Outside of using real, whole fruits – date sugar and coconut sugar are my absolute favorites. (See the dried fruits I love on the “cold shelf” at the bottom of this post.) I keep a jar of raw honey for use on occasion, and I love blackstrap molasses. 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 too.
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.)
This powder has a flavor I’ve fallen for in a major way. It’s malty and sweet. I love using it occasionally in shakes and n’ice cream batter.
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, snack bars/bites, oatmeal, and n’ice cream. 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.
I love mixing this green algae into my smoothies, and sometimes just water with a little squeeze of lemon and lime. Currently using this brand.
THE SAVORY SHELF
Here you will find bottles of vinegars, broths, spices, and basic goods that help build flavor in everyday wholesome meals.
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. I also stock coconut aminos for a soy-free version.
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. (Not pictured here, but on my countertop.)
I keep a fair assortment on hand, almost all by Simply Organic. My go-tos are cinnamon, ginger, cumin, chili powder, cayenne pepper, smoked paprika, turmeric, oregano, basil, and thyme.
I keep a few cartons on hand for sautéing/simmering on the stove, adding to chilis, soups, and sauces.
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.
We 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.
DRY GOODS SHELF
Here are the basic dried goods I stock most often. From beans, to grains and flours, I try to keep this shelf trim and use what I have before replenishing it with more. Above is what I had left for the week, below you will see the lists of items I’m constantly rotating.
I’m currently batch cooking bags of sprouted brown rice each week, but love all of Lundberg’s organic rices. We always have a bag of pearl quinoa as well as millet on hand for rotating our grains through the week, and sometimes spelt berries for cold lunch salads. I currently have a bag of this polenta, and old fashioned rolled oats too.
Beans & Legumes
Since purchasing a pressure cooker I have begun to cook our beans from scratch on a weekly basis. Chickpeas, black beans, kidney beans, and black eyed peas are house favorites. But you will also find black beluga lentils, french green lentils, pinto beans, and butter beans in our rotation too – usually by this brand at our local market. Whole Foods has a nice selection too.
Whole sprouted spelt flour and tigernut flour are my go-tos for baking (alongside nut flours you will find on my “cold shelf” below). I’ve recently fallen for cassava flour for making homemade tortillas (testing this product still).
I like keeping a bag of puffed millet on hand for special granola or baking recipes at times. Although, on the rare occasion we treat ourselves to a box of cereal for breakfast, it’s usually these ancient grain flakes or cinnamon harvest wheaties.
THE COLD SHELF
Here you will find items I would classify as in my pantry, but which are better kept in the fridge for extended freshness.
Dried fruits such as dates, raisins, prunes, figs (smyrna and black mission), apple slices, and dried apricots can be found in my fridge (this brand is a favorite). Also a bag of dried mulberries.
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. I love adding freshly ground flax to my smoothies and oatmeal! I also use it as an egg replacer, by mixing a tablespoon of ground flax with three tablespoons of water to thicken and use as a binder.
Nuts & Seeds
I keep bags of sprouted hazelnuts, brazil nuts, walnuts, and almonds in the fridge to rotate through our snacking habits and to add to smoothies (all by this brand). I also keep raw hemp seeds, and occasionally a small jar of shelled raw pistachios. Nut based flours (not pictured) such as hazelnut and almond are also kept in the fridge due to their high fat contents.
I don’t use protein powders often, instead trying to focus on whole plant food sources. However, I keep this hemp protein on hand for occasionally mixing into snack bars and energy bites when I’m feeling like an extra boost.
Apple Cider Vinegar
This is my go-to vinegar for using in salad dressings, sauces, soups, baking, and more. I try to drink a few tablespoons each day too (diluted in water) for improved digestion and blood sugar levels.
I love the punch of flavor and saltiness capers can give a dish. Whether they be blended in a dressing, tossed in pasta, or added to a spring rice pilaf – a little jar of these will last us a long time.
I use miso from time to time, most commonly in sauces or soups. While I do love the soy based ones, I’m currently working my way through a tub of a chickpea based miso – it’s really good.