One of my dearest friends and I were having a talk about food a few weeks ago…shocker! She asked me what I regularly stocked my cabinets and refrigerator with and as I rattled off a long list of produce, legumes, nuts, seeds, beans and a few other things peppered in, I thought maybe a few of you might be curious to know also.
I am plant-based so my food reflects that. Nutrient rich and versatile foods are a must, but at the same time I am working with a budget, so I have to keep that in mind when I’m thinking about the “shelf-life” of an item and if it’s a one time use ingredient or not.
I make my very best effort to have a wide variety on hand when it comes to my protein, fat and carbohydrate sources as well as foods with key vitamins and minerals.
Here is a breakdown for you all, sure it changes depending on the season and I usually only have half of the items in each category on hand at a time, but more or less these are the basics:
Vegetables
Arugula
Carrots
Cucumbers
Eggplant
Garlic
Onions
Pumpkin (fresh or canned)
Spinach (fresh or frozen)
Sweet Potatoes
Apples
Apricots (dried)
Bananas
Cantaloupe
Dates (dried)
Grapefruit
Lemons
Limes
Pineapple
Plums (dried)
Raisins
Raspberries
Strawberries
Grains/Flours
Almond meal
Buckwheat
Bulgur
Gluten free all-purpose flour (sorghum/tapioca/garbanzo bean/fava bean)
Masa harina
Millet
Oats/ oat flour
Quinoa (don’t worry, I know it’s technically not a grain)
Whole wheat flour
Whole wheat pastry
Legumes
Adzuki beans
Black beans
Edamame (frozen)
White beans
Nuts/Seeds/Oils
Almonds/almond butter
Cashews/cashew butter
Chia seeds
Hemp seed hearts
Olives/olive oil
Peanut butter
Pecans
Walnuts
Wheat germ
Herbs/Spices
Allspice
Basil
Cinnamon (used every day)
Chili powder and/or flakes
Cumin
Curry
Garlic powder
Ginger
Mint
Nutmeg
Onion powder
Oregano
Parsley
Pepper
Turmeric
Sweeteners/Extracts
Almond extract
Fruit spreads (reduced or no sugar added)
Grade A maple syrup
Honey
Pureed dates/prunes/figs
Raw sugar
Vanilla extract
Extras
70% or 88% Endangered species chocolate
Apple cider vinegar
Gluten-free bread (usually a millet/rice/quinoa/seed blend)
Homemade vegan dessert/snack
Non-dairy milk (rice, soy, coconut, rice/quinoa blend, almond)
Nutritional Yeast
Popcorn (air popped is my jam!)
Rice (brown or black…sometimes sushi)
Tea (sleepy time, ginger, mint, passion fruit, mild green tea blends)
Here is my list of things I would like to incorporate more into my regular routine:
Beets
Blackberries
Blueberries
Brazil nuts
Cabbage
Cauliflower
Lima beans
Miso
Oranges
Papaya
Plums
Wheatberries
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b.flavorful 
As a rising nutrient-conscious person i L-O-V-E this advice and am totally glad i'm already incorporating this into my diet…YOU ARE AWESOME! loves you and hope all is well
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That is really sweet of you to say Jezzette, I am so happy you liked the post!! It's so exciting that more and more people are realizing that healthy eating is so much less complicated than some people think. Let me know if you ever want me to post about a particular topic! Miss and love you girl 🙂
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Love your list! SO healthy and plant-based 🙂 I just stocked up on Endangered Species dark chocolate…I'm a total fanatic! PS–you're gorg!
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Thank you so much Alexis, you're so sweet!!! OMG that chocolate is my weakness, I almost always have 2-3 bars on hand…maybe that's bad, but 1 square a day keeps me in my happy place, lol.
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