Could your fridge use a little makeover? Perhaps if you give your fridge a healthy makeover your body will follow. The healthiest food is truly wrapper-less. Regardless if you support the Atkins Diet or Veganism, whole foods are always the way to go. I usually plan on making one or two new recipes a week but sometimes life gets in the way that’s when I rely on some of my favorite staples:
- Wild caught salmon is usually in my freezer for a quick anti-inflammatory dinner.
- Lemon juice is always on hand for marinating fish. It also keeps raw apples from getting brown.
- Tahini is satisfying in raw recipes, blended in Living Harvest hemp protein smoothies or even on greens.
- Organic black beans or refried black beans are so versatile (Hello sweet potato-black bean tacos!).
- Raw honey is a great medicinal aid for burns.
- Agave Nectar or stevia replaces white sugar in many of my baked goodies.
- Cocoa powder is something I never run out of. I love to add to my protein smoothies I make with Living Harvest Tempt protein powder.
- Marinara sauce is dairy free and low in both fat and calories as compared to most sauces, which are filled with lactose, calories, and fat!
- Coconut milk serves as one of my favorite dairy free substitutes.
- Sea salt (not the white stuff but the pink or grey kind).
- Corn or brown rice tortillas are always on hand as I love to make wraps and tacos. Last night’s leftover protein gets a makeover as today’s lunch taco.
- Nutritional yeast flakes should be consider your dairy free parmesan cheese, put them on top of spaghetti, sweet potatoes or hot cereals.
- Gluten free hot cereals are great for cold weather breakfasts. I like to top with Living Harvest’s hemp oil and a little agave nectar.
- Ground flax seeds are another great thing to add to smoothies or hot cereals. If you soak a few tablespoons of flax seed you can replace egg whites in many recipes.
- Brown rice is my favorite go-to-allergy-free grain, which can be used in stuffed peppers or as hot cereals, congee, or pilaf.
- Canned organic soups like split pea or black bean are often dairy and gluten free, they also double as sauces that you can put on top of veggies.
- Root veggies for roasting are great when I don’t have a lot of time or energy and I can throw everything in the roaster with a bit of EVO. I try to eat seasonally but usually I like to have squashes, root veggies, onions and peppers on hand.
- Frozen spinach is often my secret ingredient in smoothies; with the additional of frozen banana or agave nectar you won’t even taste it.
- Bay leaves not only enhance marinara sauces but if you add them to your pot of beans while you cook them it gets rid of the em . . . gassiness.
- Organic sardines are a cheap source of protein and calcium that I like to add to green salads.
- Suzanne’s gluten free breadcrumbs are great for coating fish or using in dishes like turkey meatloaf.
- Garbanzo bean flour is one of my favorite gluten free flours as it’s a bit moister than others and works well in either sweet or savory foods.
- Mung beans are a staple in ayurvedic kitchens. They are easily digestible and higher in protein than most lentils.
- Rice noodles are gluten free and the possibilities are endless: cold noodle salads, stir fries or pasta side dishes.
- Nori wraps are great for homemade sushi from leftover grains or all that stuff that’s about to go bad in the crisper.
One last tip, my produce actually lives outside of the crisper. I actually keep things I don’t need (or don’t want to eat too much of) in the crisper. Out of sight out of mind and off my hips.
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