My Pantry Staples

Marissa, Nina, and I all share certain food intolerances, but we each have our own special combination of yes and no foods. We thought it might be great to take a look inside of our cabinets to see what we each rely on to get us through busy weeks. If you have a food-sensitive grocery list that you love, let us know!

Here are my five favorites:

Little Lad’s Almond Butter: I’m fairly certain this is a Maine-specific thing, but if you get the chance to pick this up, you won’t regret it. I’ve tried almost all almond butters on the market and this is by far the best one. They say they don’t roast their almonds the same way that other companies do (they claim that most companies deep fry their almonds), and the taste is noticeable. The only ingredients are almonds and a bit of sea salt, which is also nice. It’s more expensive than I would like, but the flavor more than makes up for the extra few dollars.

Lundberg’s Wild Rice Rice Cakes: Again, this brand is more expensive than others, but these rice cakes are so good. They don’t have that awful dry, styrofoam taste (or…what I imagine styrofoam tastes like) and come in a variety of savory and sweet varieties. I like the wild rice ones because they have a good balance of salty and sweet flavor without actually adding much salt and no sugar at all. The only thing that gets me about these is that they can be very crumbly, but I like to think that is because they use a better formula for flavor than other, cheaper brands.

Lentils: I think we have lentil burgers for dinner at least once a week. I’m working on getting my partner to give up his recipe, but he’s feeling a little protective of his burgers. I like the French lentil variety the best, but they are all great. Not only are lentils super delicious just by themselves (hot or cold!), but they are also incredibly versatile. They are a great base for curries or soups, and are packed with important nutrients and protein. They a non-meat eating diet staple.

Chickpeas: Another great staple. Another super versatile ingredient. I love making chickpea, cucumber, carrot, and avocado salads for lunch, but they are also great in curries, or roasted until they are light and crunchy.

Almond Breeze Unsweetened Almond Cashew Milk Blend: Again, I’ve tried almost every variety of plant/nut-based milk that the grocers in my area carry, but this is my favorite. It’s a little thicker than normal almond milk, so it’s great in chais and also makes a wonderful substitute for milks in ice-cream bases because of its richness. I personally prefer the unsweetened varieties anyway because most of them taste too sweet to me. This particular milk is an awesome base for Golden Milk (turmeric, milk, and maple syrup), which is one of my favorite pick-me-up drinks.

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