What’s In My Pantry?

Is it just me, or does anyone else love to organize? Personally, I LOVE organizing, and I could spend hours arranging and re-arranging things to make them perfect. Especially when it comes to my pantry and fridge!

Not only does organizing your pantry and fridge make it look pretty and more appealing, but constantly going through and re-arranging helps you make sure you aren’t forgetting about any foods or letting them expire without using them. Personally, I know how easy it is to go to a grocery store and just throw the newest items right in the front, pushing the older items further and further back. And before you know it, it reaches the back of your pantry, you forget all about it, and then you have to throw it away. I’m all about saving money and not wasting things, which is why I always do my best to make sure things are organized and the oldest items are in the front!

When I go to the grocery store, I generally don’t buy the exact same items each and every trip – I like to switch things up every once and a while or try new products. However, there are several items that I purchase over and over again that I would consider to by pantry staples. So without any further hesitation, let’s get started!

Nut Butters:

In my house, nut butters are an absolute essential. At any given point, if you take a peek into my pantry, you’ll probably find at least 7-8 jars of nut butters…at minimum. If I’m being perfectly honest with you, right now, I have a whopping 19 jars of nut/seed butters in my pantry, not including all of the mini to-go packets. Yes, I know… that’s a lot. However, we go through quite a bit in my house, either as a spread on toast, to eat with fruit, to bake with, or to add to oatmeal.

I always try to purchase nut/seed butters with just one item only: nuts (or seeds, depending on what it is). In this case, there are natural oils that separate out, so once I open them and stir them up, I keep them in the refrigerator.

Trader Joe’s Unsalted Peanut Butter – There was a time when I would drive out to TJ’s just to buy a few jars of this stuff and stock up – that’s how much I loved it. What I love about this peanut butter is that it only contains peanuts, it’s easy to stir, and it’s nice and creamy. Plus it tastes delicious!
Trader Joe’s Raw Unsalted Almond Butter – I like this stuff just as much as I love TJ’s peanut butter…which is a lot. I always buy the RAW, unsalted almond butter, which means the almonds haven’t been roasted before being ground into almond butter. Personally, I think this gives it so much more flavor!
SunButter Sunflower Seed Butter – Most people haven’t heard of sunflower seed butter, unless they’re someone who suffers from peanut or tree nut allergies. This is a shame, though, because sunflower seed butter is so delicious and very high in important nutrients like vitamin E and magnesium! It has a very strong and distinct flavor, and it can be used the exact same way you would use peanut or other nut butters.
Bliss Nut Butter Spreads – I am so grateful that the owner of this company sent me some Bliss Nut Butters to try, because these nut butters are some of the better ones I have had. What really sets this company apart is the texture of the nut butters. They aren’t as smooth and creamy as other varieties, but rather they have chunks and almost a gritty texture to them – and this is what makes them so good. Plus, there are tons of delicious flavors like cashew butter, hazelnut butter, peanut butter with cinnamon and chia, and almond coconut butter, to name a few.
Soom Tahini – I know I’ve mentioned Soom in tons of my previous posts, but I just can’t help myself – they’re amazing! The tahini they make is so smooth, has a great flavor, and only contains one ingredient, and I honestly can’t get enough of it. I always have this tahini on hand!
Soom Chocolate Tahini – The only thing better than Soom tahini is Soom chocolate tahini. Think Nutella, but ten times better. This spread is perfect for baking, spreading on crackers or toast, or just eating straight from the jar with a spoon!
To-Go-Packets – In addition to keeping tons of full-size jars of nut butter in my home, I like to have an assortment of single-serve packets, as well. This way, if I’m out on the run or sitting in the car for a while, I can pack a few of these to have as a quick and filling snack. My favorites include HomePlate Peanut Butter (especially the honey flavor), Peanut Butter & Co. Peanut Butter, and SunButter sunflower seed butter.

Oils, Dressings, and Sauces:

There was once a time when I was absolutely terrified of adding extra oil or sauces to my foods, all because I didn’t want to add any unnecessary calories. But guess what? I was totally and completely crazy for doing this! Yes, oils are generally more calorie-dense than most other foods, but do not let that scare you away from using them. They add so much more flavor to your meal, they help fill you up and keep you full, and they also provide you with heart-healthy fats and antioxidants that your bodies NEED! In fact, in order for our bodies to absorb fat-soluble vitamins (vitamins A, D, E, and K) and get the nutrients from them, they need to be paired with a little fat! Easy ways to boost the absorption of these vitamins is by roasting veggies in olive oil or butter, adding some nuts on top of your salad, or dipping your apples in some nut butter.

Today, I love using different oils and sauces becausethey can be made into hundreds of different dressings and sauces that will help spice up your meals and make them anything but boring. You don’t have to get all fancy and buy the most expensive oils; just stick to focusing on high-quality oils – olive, coconut, or avocado oils, to name a few. Here are some of the oils and sauces you’ll find in my pantry:

Primal Kitchen Avocado Oil – Avocado oil is a great oil to use for sautéing or cooking things at high heat. It provides a very mild amount of flavor without being too strong, and it’s also loaded with heart-healthy monounsaturated fats.
Kirkland Extra Virgin Olive Oil – I go through so much olive oil that even the giant container from Costco doesn’t last me very long! I constantly add it to salad dressings, make marinades with it, and use it to cook vegetables.
Coconut Oil – Coconut oil often gets a very bad reputation, but there are also a lot of health benefits to it! Personally, I love to use coconut oil over butter when baking, because it provides a ton of great flavor. Plus, it doesn’t contain any milk, which definitely makes my stomach happier!
Ghee – Ghee, also known as clarified butter, is very similar to butter, however it contains fewer milk proteins. To make ghee, butter is melted, which then separates into liquid fats and milk solids. Once separated, the milk solids are removed, which means that ghee has less lactose than butter. Plus, I find that ghee has a much richer, stronger flavor than butter. I like to purchase mine at Trader Joe’s, where it’s a very reasonable price!
Chosen Foods Avocado Oil Spray – When I’m baking, I like to use this avocado oil spray. Sometimes, I’ll even spray this on baking sheets to roast my veggies (although normally I like to use oil).
Balsamic Vinegar – Balsamic is great to use in salad dressings, in marinades for fish, or even in pasta sauces. However, my personal favorite way to use it is to roast some potatoes or vegetables in it.

Baking Essentials:

I do a lot (and I mean a LOT) of baking in my house, so I go through these ingredients crazy fast. I truly believe that eating a healthy diet involves indulging in foods every once and a while and eating exactly what you want/crave, and part of that means eating dessert! Therefore, I love making lots of desserts…. but not just “healthy desserts”. Yes, I use good old-fashioned butter, white flour, and sugar to make my desserts, but I also make a lot experimenting with coconut flour, coconut oil, or applesauce instead of oil. It’s all about balance, my friends!

If you want to buy ingredients like flaxseeds, coconut flour, or other “unusual” baking items but don’t want to purchase a whole big bag of them, my suggestion is to check out the bulk section in your local grocery store. Most stores have all of these ingredients in bulk bins, allowing you to take only as much as you need, making this a great way to test out items and see if you like them before investing in a big bag.

Flours: all-purpose, whole-wheat, and rye – Yes, I use white flour, and there’s absolutely nothing wrong with that. No foods are considered “bad” for you – always keep that in mind. However, I also love baking with whole-wheat flour to add a bit more fiber, and I also love using rye flour, especially to make bread.
Grain-free flours: coconut flour, almond flour, gluten-free 1:1 flour, banana flour – I have no reason to avoid gluten, however I still love experimenting with different ingredients, hence the variety of gluten-free flours I keep stocked in my pantry. Coconut flour is one of my favorites to use, but it’s very important to note that a little coconut flour goes a long way. Almond flour and banana flours also add a wonderful taste to baked goods or pancakes, and gluten-free 1:1 flour can be used in the exact same ratio as all-purpose flour.
Coconut Oil – When baking, I love using coconut oil in my recipes as opposed to butter or canola oil. The coconut oil adds so much flavor and is so easy to work with, plus it’s a great option for people who are sensitive to dairy.
Chia Seeds – Although these seeds may be small, they’re very mighty and are packed full of good-for-you nutrients. When soaked in liquid, the seeds expand and become almost a gel-like consistency, which adds great texture and also helps fill you up more. I love adding these seeds to oatmeal, making chia pudding, sprinkling them on top of peanut butter toast, or using them as an egg substitute in baking (when I make vegan recipes).
Flaxseed Meal – Just like chia seeds, ground flaxseed (or flaxseed meal) is loaded with heart-healthy fats and fiber, making it a staple in my recipes – especially in oats, energy balls, or desserts.
Coconut Sugar – Personally, I’m a big fan of using coconut sugar as a sweetener in baked goods. It dissolves easily (just like regular sugar), but it adds a bit more extra flavor and nutrients such as zinc, iron, and antioxidants.
Honey – Honey can be used in a variety of recipes, from sautéed cabbage to Thai peanut sauces to baked goods to a topping for yogurt or oatmeal. It’s also a sweetener I love to use in baked goods, since it provides some extra moisture and contributes to a nice brown color.
Date Paste – This one is fairly new to my pantry, but I don’t see it going away any time soon. Date paste is simply a paste made from ground up dates, and it has the same consistency as honey and can be used in recipes just as you would use honey.
Coconut Flakes – Besides using coconut flakes in the winter to make snow for my gingerbread houses, I also use it to baked goods and energy balls, and I even add it to oatmeal/yogurt bowls.
Baking Powder and Baking Soda – Considering the amount of baking I do, I always have these two items on hand. Always. If you are gluten-sensitive, be sure to purchase gluten-free baking powder, or better yet, make your own!
Cacao Powder – You know how you always hear that chocolate is good for you and provides health benefits? Well most often, these studies are referring to cacao rather than those chocolate bars we all know and love. Cocoa powder goes through a process where it is roasted at high temperatures and then processed, giving it a sweeter taste. On the other hand, cacao powder is made simply by drying and fermenting cacao beans and then heating them at a low temperature. This separates the fatty part of the bean from the rest and also keeps the beneficial properties of the cacao bean (calcium, zinc, magnesium, iron, potassium, and copper).
Cacao Nibs – Compared to chocolate chips, cacao nibs are a little less sweet (slightly more bitter) and don’t contain all the added sugars and artificial sweeteners. I like to add them to oatmeal, add them to a nut mixture, or use them just like I would use chocolate chips.

Grains, Legumes, and Oats:

When people tell you to “shop only the perimeter at the grocery store”, I always roll my eyes and wish people didn’t say things like this. Yes, the perimeter of the grocery store is a great place to shop (think fruits and veggies), but it’s not the only place to shop. The middle aisles in the store are loaded with lots of grains and legumes, all of which provide essential nutrients that your body needs!

Unless you have Celiac Disease or an allergy to foods containing gluten, there is absolutely NO reason for you to avoid gluten in your diet – it will not make you “healthier” or make you magically lose weight! However, if you absolutely must avoid gluten, then rice, quinoa, buckwheat, or other grains are all great options.

Old-Fashioned Rolled Oats – In my house, oats are used for so much more than just making bowls of oatmeal. I love grinding it up to make my own flour, using the oats in energy balls, baking with it, or making my own granola. However, making oats for breakfast is still my favorite way to consume them.
The SoulFull Project – This company makes amazing grain mixes that are loaded with whole grains and healthy fats. I use it just as I would use it for making hot or overnight oats, since it’s just a mixture of oats, flaxseed, chia, red quinoa, and oat bran – that’s it!
Seven Sundays Muesli – Looking for an alternative to granola or oats? Well then muesli just might be the answer for you! Muesli is actually a Swiss-German invention that includes whole grains, nuts, seeds, spices, and fruits. There are several different ways to use it, and my favorites include eating it cold with some milk, making overnight “oats” with it, or serving it on top of yogurt. My favorite brand is Seven Sundays, who makes a variety of different flavors, all of which are made from real ingredients and don’t include any crazy sweeteners!
Rice: Jasmine or Brown – Jasmine is personally my favorite rice, but I also do enjoy the taste of brown rice, even though it takes a bit longer to cook.
Quinoa – This grain has a very nutty flavor, which is one of the reasons I like it so much. My favorite way to use it is to make grain salads, toast it and make chocolate quinoa cups, or even make breakfast quinoa (similar to oatmeal). Here’s a tip for you: to make the quinoa even more flavorful and nuttier, toast it a bit before cooking. Or, you can purchase already toasted quinoa, like this one from I Heart Keenwah.
Freekeh – Just like quinoa, freekeh has a very nutty and almost smoky taste to it. It cooks up nice and fast, making it the perfect side dish for a meal or the perfect ingredient to use in grain salads.
Farro – I love farro because compared to freekeh or quinoa, it has a much chewier consistency and really does a great job of soaking up the sauce or dressing it’s in. It takes slightly longer to cook than freekeh or quinoa, but it’s well worth the wait.
Green and Red lentils – I’ve never been much of a meat eater, simply because I just don’t enjoy the taste all that much. Rather, I eat a lot of plant-based proteins like beans and lentils, with lentils being my favorite. They’re so versatile and can be used in stews, curries, salads, or pasta dishes. Personally, I love the red lentils, but green lentils are very close behind!
Pasta – Although I do like pasta, I don’t enjoy it all that much. I know, I know… what kind of Italian am I? However, when it comes to hand-made or fresh pasta, I’m definitely a fan. Most days I don’t have time to whip up my own batch of pasta, though, which is why I keep a few boxed of dried pasta in the pantry for quick and easy meals.
Banza Chickpea Pasta – Pasta made from chickpeas? What is this world coming to? I do have to say, though, Banza chickpea pasta was a fabulous invention. It’s very dense and filling, tastes great, is loaded with fiber and protein, and even cooks much quicker than pasta. Plus, it comes in all the fun shapes that you’ll find with regular pasta.

Canned Foods:

When buying canned foods, I always make sure to read the labels to look for any unnecessary ingredients that might be in that item. Canned vegetables and beans tend to be higher in sodium, and it’s not uncommon for canned fruits to be packed in heavy syrup instead of just 100% fruit juice. Therefore, look for low-sodium or no-salt-added options, and if you have to purchase canned fruit, look for options that are not canned in syrup, but rather in juice.

Low-Sodium Beans: black beans, white beans, kidney beans, garbanzo beans – beans are a great source of fiber, complex carbs, and even protein, making them a staple in my pantry. Canned beans are often very high in sodium, so always look for no-salt-added or reduced-sodium options. Either that, or pour the beans into a strainer and rinse them very well to get rid of some extra salt.
No-Salt-Added Diced Tomatoes – I use canned tomatoes in so many different meals, it’s no wonder I have so many cans in my pantry! Just like with beans, be sure to look for no-salt-added options. You can always add your own seasonings (or even your own salt), but you can’t take it away once it’s already there!
Tomato Sauce – Perfect for making your own homemade marinara sauce, pizza sauces, or pasta sauces! I also use tomato sauce in a lot of stews or baked veggie dishes that I make.
Canned Pumpkin – I’m a huge fan of pumpkin, and not just in the fall. To me, pumpkin is a year-round food, which is why I love keeping cans of it stocked in my pantry. There are so many ways to use pumpkin besides a traditional pie – you can use it in pasta sauces, bake with it, add it to oatmeal, or add it to smoothies, among many other ways.
Canned Pineapple – While I definitely prefer the taste of fresh pineapple, sometimes you just don’t have the time to cut up a whole pineapple. In that case, I like to have a few cans of pineapple on hand to use for muffins, desserts, or even in macaroni salads. Just be sure to look for ones packed in 100% juice – not syrup!
Full-Fat Coconut Milk – Coconut milk is a great alternative for those who cannot tolerate cow’s milk. Personally, I don’t do well with cow’s milk, so I always stick to non-dairy milks. Coconut milk is especially great to use in curries or stews, and I also love baking with it to give a nice hint of coconut flavor. When buying coconut milk, always stick to full-fat, since non-fat versions often have crazy ingredients added.
Canned Tuna – Tuna is such a great staple to have on hand, because it can help you throw together a meal in just minutes. Personally, I always buy the white albacore tuna that’s packed in water (not oil). Make sure you are reading your labels when purchasing canned fish, because you want to stay clear from any chemicals or extra Mercury. Safe Catch is a fantastic company that makes low-mercury canned tuna, and they also offer a variety of fun flavors!

Snacks:

In order to stay energized throughout the day, it’s important to keep yourself fueled with good foods. Most of the time, we don’t always have the time to make great big meals, which is why I’m a huge fan of incorporating snacks into your daily schedule. They don’t have to be all fancy or anything – even just grabbing an apple and a cheese stick will work perfectly fine! Nutrition isn’t the same for everyone, so I’m not going to tell you how many snacks to eat each day or which snacks to eat. Instead, I’ll just encourage you to find what works best for your schedule and taste buds! As long as you’re staying fueled throughout the day, that’s all that matters. Here are some of my favorite snacks that I like to munch on when I feel hungry:

Nourish Snacks – I was so fortunate to receive some samples of these Granola Bites from Nourish, and ever since I tried them for the first time, I have been hooked. These snacks are honestly so good, and I love that they are made from only REAL ingredients – nothing fake or processed here! They also just recently launched ancient grain crisps, which are also delicious. However, if I had to pick, the Granola Bites would be my favorite of the two options.
Granola – Granola is a great topping for yogurt, oatmeal, or pancakes, but it also makes a great snack to eat straight from the bag! A lot of granolas can be very loose and crumbly, but there are also a lot of companies that make big granola clusters – perfect for eating straight from the bag. My personal favorites are Purely Elizabeth and Jessica’s Natural Foods granolas – any flavor from either of them!
Roasted Chickpeas – Chickpeas are a great source of healthy fats and protein, making them a great snack to munch on. It’s very easy to make your own at home from just a can of beans, some spices, and some oil, but if you’re not up for that just yet, Saffron Road makes some incredible roasted chickpeas in all different flavors. I absolutely love these when I’m craving something with a little crunch to it.
Energy Bars – I’m not big into energy bars or protein bars, but if I absolutely need something in a hurry, I don’t have an issue with eating them. I did a full review of my favorite energy bars, but just to summarize, my favorites are Wella Bars, Hope Bars, and Seven Sundays Muesli Squares. (Just a little side note: I keep my Wella Bars in the refrigerator, not my pantry!)
Melanie’s Medleys Artisan Grain Bowls – Not only does Melanie’s Medleys make the best cream cheeses around, but they also make amazing ready-to-eat grain cups. They’re marketed as breakfast bowls, however I personally like to snack on them throughout the day. There are a variety of fun flavors, and each cup is loaded with complex carbs, fats, and protein! Plus they’re completely dairy-free!
Nuts: cashews, peanuts, walnuts, and almonds (all unsalted and raw). In my family, we buy big bags of nuts from Costco (or smaller bags from Trader Joe’s), and then we take a little from each bag and add it to a container to make our own nut mixture. Such a quick and easy snack to always have around!
*TIP* once opened, keep the bags of nuts in the fridge to prevent the oils from separating out or going rancid!
Seeds – Pumpkin seeds and sunflower seeds are my favorite seeds to snack on, and most of the time, I add them to nut mixtures. I also love adding them to bowls of yogurt or oatmeal for some crunch and a little extra (healthy) fat.
Dark Chocolate – I’ll never understand how some people don’t like dark chocolate (or even chocolate), because personally, it’s one of those foods that I just couldn’t live without! I’ll eat any dark chocolate bar, but one of my newest favorites is a company called FlavaNaturals. These dark chocolate bars come in a variety of different fun flavor, and each bar contains 5 times the flavanols (a beneficial antioxidant) in a normal dark chocolate bar!! (That’s a really good thing!)
Trader Joe’s Peanut Butter-Filled Pretzels – These things are seriously addicting to me. I’m not kidding – I could easily go through a bag of these in one sitting! I buy the version where there is no salt added to the pretzels, mainly because I’m not a big fan of salt, but they do come in a salted option as well.

Spices:

Spices are the finishing touch to any meal – they complete the meal and give it tons of extra flavor. I’m big into adding spices to my foods, and I have a whole cabinet dedicated to all of my spices! But just to summarize, here are a few of my favorites that I most frequently use:

Ground Cinnamon – I don’t like to pick favorites, but cinnamon is definitely my favorite. I use it all the time in foods – oatmeal, sweet potatoes, squash, yogurt, banana bread, pancakes, baked goods, etc. You name a food, and I probably add cinnamon to it.
Pumpkin Pie Spice – I’m a HUGE pumpkin fan, so it’s no surprise I love pumpkin pie so much. It tastes similar to cinnamon, but with an extra hint of pumpkin spice and nutmeg. I use it just as I would use cinnamon.
Ground Turmeric – Although my hands have been stained many times from using turmeric, that won’t stop me from using it on my foods! My favorite ways to use it include adding it to omelets, sprinkling it on potatoes, adding it to roasted veggies, and using it in curries.
Black Pepper – Wherever I use turmeric, black pepper closely follows behind, since black pepper actually unlocks some of the nutritional benefits found in turmeric. However, I also use it a lot on its own without turmeric, and it’s one of my most-used spices.
Cumin – Another one of my favorite spices (okay let’s be honest, all spices are my favorite). Cumin is a great addition to Middle-Eastern recipes such as hummus, falafels, or roasted chickpeas. I also love making my own spice rubs for roasted veggies or chicken, and you better believe that those spice rubs all include cumin!
Smoked Paprika – I first discovered my love of paprika when I was in Hungary about 5 years ago. Since then, I have been hooked. I commonly use it in omelettes, on roasted potatoes or roasted veggies, and in soups or stews.
Japanese Seven Spice – I first read about this spice when I was reading a book about the Blue Zones and the Okinawans. I was fascinated by this spice, so I went on a hunt to find it. And boy, am I glad I did, because now I love using it, especially on potatoes, on eggs, or rice dishes. In case you were wondering, the seven spices included in this blend are: orange peel, black sesame seeds, white and toasted sesame seeds, cayenne, ginger, Szechuan pepper, and nori.
Trader Joe’s 21 Seasoning Salute – This spice from Trader Joe’s is so versatile, and it goes great on almost anything! The beauty is that when you use this spice, you really don’t have to add anything else, considering it already has 21 spices in it. And should I note that none of those spices include salt!
Garlic Powder – Garlic powder is my go-to when I want to add more flavor to a dish. If you’re gluten intolerant, just be careful, because many garlic powders can have anti-caking agents in them that are a source of gluten.
Onion Powder – There was a time for about 8 years when I couldn’t handle the taste of real onions, so onion powder became my new friend. I still use it a lot today to add more flavor to dishes, but I’m slowly starting to be able to handle using real onions. And I much prefer doing that.
Dried Basil – Basil goes into almost all pasta sauces I make, and it’s also great on pizzas, on fresh bread, or as a seasoning for chicken or veggies.
Himalayan Pink Sea Salt – I don’t add salt to a lot of my meals (I’m naturally just not a salt person), but there are some recipes where it’s totally necessary for flavor. In this case, I prefer to use Himalayan pink sea salt.
Crushed Red Pepper Flakes – For when you want a bit of an extra kick to your meals. Be careful: a little of this stuff goes a long way!
Trader Joe’s Everything But The Bagel Seasoning – If you’ve never tried this seasoning, then you are missing out. It’s a mixture of sesame seeds, poppy seeds, sea salt, dried garlic, and dried onions, and it seriously tastes just like an everything bagel, but without the bagel. Since it does have salt, I don’t dump it over all of my foods, but I do enjoy using it on chicken, vegetables, or in salad dressings.
Nutritional Yeast – This isn’t so much a spice, but rather it’s more of an alternative to Parmesan cheese. In fact, nutritional yeast is vegan and gluten-free, making it an alternative to cheese for those who cannot consume dairy. I wasn’t completely convinced, but after trying it, I can see how people use it when they want a cheese flavor. I personally love to make vegan “alfredo” pasta sauces, sprinkling in on eggs, or using it as a topping on veggies or chicken.

Extra Sauces/Condiments:

Once I open them, I keep my sauces in the refrigerator to make sure they don’t go bad. However, I always keep lots of extras in my pantry – that way, I make sure I never run out of anything! but before I open them, I always store them in my pantry.

Rao’s Pasta Sauces – A lot of pasta sauces have lots of added sugar in them, but not Rao’s! This is one of the few store-bought sauce companies that I’m actually comfortable with buying – in fact, it’s the only store-bought sauce I buy! Not only are the sauces better options from a nutrition-standpoint, but they also taste just as great! But the icing on the top? They have a “Sensitive Solution” sauce that doesn’t have any garlic or onions, which my stomach is definitely a fan of!
Rao’s Pizza Sauce – Normally I like to use homemade pizza sauce on my pizzas, but when I’m in a time crunch, I always turn to Rao’s jarred sauce. Just like the pasta sauces, Rao’s pizza sauce is made from real ingredients and doesn’t have any added sugars. I mean just check out these ingredients: Italian whole peeled tomatoes, Italian cherry tomatoes, olive oil, carrots, onions, salt, dried oregano, garlic, basil!!
Trader Joe’s Bruschetta – This stuff isn’t like your typical bruschetta made with fresh tomatoes or garlic, but for a bottled version, it’s pretty darn close! My parents and I go through so much of this stuff that we almost always have a jar in the fridge and the pantry – gotta make sure we never run out!
Trader Joe’s Red Curry Paste – I love eating veggies and potatoes, and every once and a while I love to spice them up and switch up the flavors. Making curries is a great way to do this, and when I do that, I love using red curry paste for some extra flavor. The red curry paste is my favorite, but TJ’s also has yellow and green curry pastes, which are both really good, as well.
Primal Kitchen Dressings – Normally I don’t buy salad dressings because I would much rather make my own. However, when I do purchase them, I prefer Primal Kitchen dressings and marinades. They have so many fun flavors like balsamic, lemon turmeric, honey mustard, sesame ginger, and tons of other options, and all are made from avocado oil, have no sugar, and have no dairy. Everyone absolutely raves about the ranch dressing, but since I’m not a big fan of ranch, it’s not my favorite!
Maple Syrup – In my family, we buy the giant containers of pure maple syrup from Costco because 1) it’s a very good price, and 2) we go through a lot of maple syrup. I personally love to bake with maple syrup as opposed to regular sugar, and maple syrup also makes a great additions to vinaigrettes or sauces for a little extra flavor!
Homemade Jam – Every summer, my mom and I go strawberry picking, and then we make tons of batches of homemade strawberry jam. But even when it’s not berry season, we still love using frozen fruits to make cherry, peach, or mixed berry jams. There’s just no comparison between homemade jam and store-bought versions.
Saffron Road Simmer Sauces – These Simmer Sauces from Saffron Road are so handy and make it so easy to throw a quick meal together. There are tons of different flavors including Coconut Curry, Pad Thai, Moroccan, or Korean Stir-Fry, and all of them taste amazing!
Jarred Peppers – I’m a big fan of banana peppers and roasted red peppers, so we always have a few jars of these on hand, in addition to things like pickles or sun-dried tomatoes.

Potatoes and Squash:

Yes, potatoes and squash get their own category here, because my pantry is usually fully stocked with these babies. But not just one variety, we’re talking several different varieties! Although I don’t keep ALL of these on hand at once, I rotate through. If one week I purchase Japanese sweet potatoes, regular sweet potatoes, and fingerling potatoes, the next week I’ll rotate and buy some white sweet potatoes, purple sweet potatoes, and so on. Same thing goes with squash: normally I only have about 2 of these on hand at one time, but I rotate through.

Regular Sweet Potatoes – I first discovered my love of sweet potatoes about 15 years ago, and since then, I have been seriously addicted. To this day, I eat them almost daily, and I include them in so many different dishes – from cookies to frittatas to brownies to casseroles, and everything in between. Roasting them in olive oil with a mixture of turmeric, black pepper, and cinnamon is my favorite way to enjoy these orange beauties.
Japanese Sweet Potatoes – These potatoes are purple on the outside, yet white on the inside. To me, these have more of a sweeter flavor than regular orange sweet potatoes, and they’re my absolute favorite type of sweet potato.
Purple Sweet Potatoes – The first time I bought these for my parents, I remember them being so intrigued by the fact that you could have a purple sweet potato. These ones cook up much faster than normal sweet potatoes, and when overcooked, they taste very dry and bland, so be careful to keep a close eye on them when cooking! Sprinkling them with cinnamon is my favorite way to eat these potatoes.
White Sweet Potatoes – Yes, I eat several different varieties of sweet potatoes, but I just can’t help myself – they are all so good and they all have a different flavor to them. These potatoes are a little more starchy than other sweet potatoes, and they’re also not as sweet. In fact, they almost have a buttery flavor to them. In my opinion, they’re a cross between a sweet potato and a regular Russet potato.
Baby Purple Potatoes – Now we’re moving on to regular (non-sweet) potatoes. Purple ones are by far my favorite in terms of the flavor they provide, and I also love the color of them. However, when you cook them, they actually turn blue!
Multi-Color Fingerling Potatoes – I love buying bags of little potatoes, cutting them in half, and then grilling (or roasting) them with a little olive oil and rosemary. They’re the best when they’re nice and crispy!
Spaghetti Squash – Many people consider this an alternative to pasta, but I don’t really think it’s fair to compare spaghetti squash with pasta. However, I will say this: I would much rather eat spaghetti squash than pasta, but that’s just my opinion.
Delicata Squash – This is my all-time favorite squash, but unfortunately, it’s only around for a few months of the year. And when it’s in-season, you better believe that I stock up and keep a very generous amount in my pantry at all times!
Butternut Squash – This squash can be a real pain to peel, cut up, and then cook. However, I’ve discovered that cooking it in my pressure cooker significantly cuts down on the time it needs to cook (steaming it for 10 minutes vs. baking it for 50 minutes in the oven). If you’re still not a fan of cutting into these tough squashes, you can buy bags of already peeled and diced butternut squash in most grocery stores. And to be honest, this is what I normally do to save me some time and arm strength.
Buttercup Squash – To me, buttercup squash almost resembles the taste and consistency of pumpkin. It has a drier, less sweet flesh than butternut squash, and the best part is that you don’t have to eat it. Just bake it, scoop out the flesh, toss it with some cinnamon, and serve!
Acorn Squash – Of all these squashes, I think acorn squash has the most unique flavor – it’s almost nutty in a way. It’s also pretty sweet, and it’s a perfect addition to stuffings or grain salads.