While moving across the state involves a significant amount of blood, sweat, and maybe a few tears, there are some wonderful things about moving. Our recent move has been all about new beginnings – new house, new job, new area (well I haven’t lived in the area for eleven years), and possibly most importantly: new kitchen.
Before moving we tried to limit the grocery shopping. To be perfectly honest, instead of my initial plan of cooking at home and making whatever random concoctions I could with our existing food supply, I ended up living up the final weeks of living in San Luis Obispo by eating out. A lot. Either way, after arriving at our new home, our cupboards and fridge were significantly bare.
As I begin to rebuild my pantry I decided to share with you what I try to keep on-hand. These ingredients allow me to both throw together last minute healthy meals as well as look at many recipes and think “I already have that”.
Whole grains: Quinoa, Brown Rice, Millet (whatever strikes your fancy)
Legumes: Chickpeas, Black Beans (canned and dried) and Lentils
Organic Extra Virgin Olive Oil
Whole Wheat or Corn Tortillas
Whole Wheat Bread (I like Alvarado Street Essential Flax Bread)
Sweet Potatoes and Squash
Spices of All Types (including but definitely not limited to): Cumin, Cinnamon, Basil, Oregano, Garam Masala, Red Pepper, Tumeric, Paprika
Organic, no added sugar Peanut Butter
With these ingredients at your fingertips you can quickly and easily prepare a simple meal. Add roasted or raw veggies, tofu, chicken, turkey or fish to legumes or grains. Top with a simple vinaigrette made from olive oil, balsamic vinegar, and Dijon mustard. Scramble some eggs with spinach and tomatoes, add black beans and pile atop a tortilla to enjoy breakfast for dinner. Greek yogurt can be used in place of sour cream or as a topping on soup. If you notice, most of the recipes on FBTL will include at least two of these items. The combinations are endless.