You know what I’ve been really into recently? Cooking with pantry ingredients! For some reason, we always have an out of control pantry, but we tend to eat the same 6 or so things on rotation. So I’ve started to make an effort to cook down our pantry. This has involved: quinoa for breakfast instead of steel cut oats, adding a ton of nuts to morning bowls (and figuring out which ones are rancid, and throwing them away), and farro instead of rice. We have a LOT of Rancho Gordo beans left over from when I was an avid bean club member, and a lot of various grains that we don’t really use.
Here are pantry staples that would get used:
- one or two types of whole grains (oats, quinoa, farro, etc.)
- coconut milk
- one type of nut (just one!)
- tomato sauce
- canned tomato puree
- some canned beans (chickepeas or black beans)
- almond flour
- shredded coconut
- dried fruit that could go into morning bowls
- sardines
- protein pasta
- mac and cheese boxes
- peanut butter
- some dried beans and lentils (red lentils, green lentils)
- soy sauce
- vinegars
- oils
Ta-da! That’s it. That is a very doable pantry for us that can get used up without taking endless space.
