Inside My Pantry

Inside My Pantry by Faring Well


(UPDATED: January 2nd, 2018)

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!

Other resource pages: Browse My Cookbook Shelf & Kitchen Equipment Guide

Inside My Pantry by Faring Well


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.

I use an assortment of 16 ounce and 32 ounce jars (both regular and wide mouth) with my favorite sustainably made lids (see below).

I use my favorite sustainably made lids (made from recycled materials) by Intelligent Lids on all of my mason jars (also on Amazon).

The cylindrical jars are wonderful for storing grains and beans in, but I also have a variety of different sizes in these jars for storing all sorts of pantry and fridge items.

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 batch cooked beans in my freezer too.

These are some of my favorites, with their clasp closures and air tight seals. I have a few tall ones for oats and oat flour in my pantry, and an assortment of other sizes for storing various grains and fridge items.

Not pictured anywhere on this page, but in my fridge I keep freshly milled flours in these one gallon size glass jars.

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!

 Inside My Pantry by Faring Well


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 pantry. Saturated with antioxidants and minerals, this powder finds its way into my shakes, whipped desserts, baking, and hot cocoa.

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. 

TEA (currently)
Traditional Medicinals: peppermint tea. Smith Tea Maker: Meadow Blend (it’s so amazing). Bulk jars: dandelion and chicory.

Outside of using real, whole fruits – coconut nectar 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. A jar of unsweetened apple sauce is handy for replacing eggs and/or oil in recipes, and usually can be found at the back of my shelf too. And of course, pure maple syrup.

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: onetwo, and three.)

I love this brand’s adaptogen powders. In the cooler months I tend to rotate chaga and ashwagandha, and in the warmer months cordicepts and reishi.

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.

This green algae powder is wonderful when mixed in green smoothies for an extra nutritional boost. Currently using this brand.

Inside My Pantry by Faring Well


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 (this is the vinegar I use the most). In the pantry you’ll find brown rice vinegarume 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. I use Bragg’s.

I keep a pepper grinder filled with peppercorns for cracking over almost every dish.

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 chili flakes.

When I can, I only buy Pomi’s organic boxes of tomato sauce. It’s the best I’ve ever had! When it isn’t available, I pick up jars by Muir Glen or Jovial.

There is usually a carton of the low sodium variety in the fridge 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. Also, nori for occasional wraps.

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.

Inside My Pantry by Faring Well


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 this antique white quinoa by Lundberg each week, and love all of their organic rices too. Another favorite brand for high quality grains is Eat Grain. I especially love the sprouted oats from One Degree Organic as well. As for pasta, we are currently crushing on this einkorn rigatoni by Jovial.

Since purchasing a pressure cooker, I cook our beans from scratch on a weekly basis. We love chickpeas, black beans, all types of lentils, kidney beans, pinto beans, and several others we rotate each week. When I can, I order from Eat Grain, otherwise I’ll purchase this brand at our local market. Whole Foods has a nice selection too. 

High quality, stone milled flours are my favorites to keep stocked in the fridge. I purchase from Eat Grain and Grist & Toll a variety of spelt flours, ryes, and wheats.

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.

Baking soda and baking powder are my primary leavening agents when baking.

Inside My Pantry by Faring Well


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 and black mission figs can be found in the fridge (this brand is a favorite for figs, our dates are from local farmers). Also a bag of dried mulberries.

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 flax seeds to my smoothies. I also use the ground seeds as an egg replacer, by mixing a tablespoon of ground flax with three tablespoons of water to thicken and use as a binder.

I keep a few bags of sprouted nuts on hand to add to smoothies (all by this brand) and regular raw nuts from the bulk section to soak for nut milks. I also keep jars of raw hemp seeds and chia seeds for thickening smoothies and such. Any nut based flours are also kept in the fridge, due to their high fat contents. As for nut and seed butters, Soom tahini and Pic’s peanut butter are keepers. 

I love dijon mustard, and keep a jar of either yellow mustard or brown mustard on hand too for various recipe needs.

I love kalamata olives, Scott loves black olives, so I keep a jar of both for using in pastas, pizzas, Italian salads and mediterranean dishes, and sometimes blended in dressings too.

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 – we don’t use them often, so 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.