Pantry Staples

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.

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