The Lanby's Pantry Essentials

Overview

Getting healthy starts with the pantry. Keeping your kitchen stocked with reliable staples creates an easier environment to cook well-loved meals and explore new recipes without needing a grocery run.

You’ll want to have a range of pantry ingredients on hand that will become the foundation of all of your meals. Buy organic whenever possible. Most staple items will only be used a little at a time and should last you a while.

Organization

1. Toss the ingredients that are expired or don’t align with your health goals. Get rid of the canola, vegetable, or peanut oils entirely. Take inventory of the spice cabinet to sort through expired options that won’t provide deep flavor and phytonutrient properties.

2. Organize items in a way that ergonomically works best to save time and ease access within the kitchen. Place spices next to where food is prepared. Consolidate cans in one location within the pantry.

3. Make items visible to increase the likelihood of using them. Keep produce front and center in the fridge. Lazy Susans are great accessories to keep inventory moving and avoid losing items in the back.

Herbs & Spices

• Bay leaves
• Cayenne
• Cinnamon
• Cumin
• Curry powder
• Dried herbs (thyme, oregano, basil, cilantro) Garlic powder
• Onion powder
• Red pepper flakes
• Sweet and smoked paprika Turmeric

Oils & Vinegars

• Apple cider vinegar
• Avocado oil
• Balsamic vinegar
• Coconut oil
• Extra-virgin olive oil
• Rice vinegar
• Sesame oil

Cans/Boxes

• Beans & chickpeas
• Coconut milk, unsweetened
• Crushed tomatoes, diced tomatoes, tomato paste
• Canned wild salmon in oil
• Pacific Foods bone broth
• Reduced-sodium broth (vegetable or chicken)

Condiments

• Harissa sauce
• Hot sauce (Sriracha, Melinda’s, Tabasco, Frank’s Red Hot)
• Low sodium soy sauce and/or coconut aminos
• Tessemae or Primal Kitchen salad dressings
• Thai red curry paste
• Capers
• Kalamata olives
• Kimchi
• Pickles
• Rao’s tomato sauce
• Sauerkraut
• Tahini paste

​​Dry Goods

• Bread (Our picks: Bread Alone, Dave’s Killer, Ezekiel)
• Chickpea pasta or red lentil pasta
• Organic coffee beans
• Crackers (Our picks: Mary’s crackers, Flackers, Ella Flats)
• Dark chocolate (Our picks: Alter Eco, Hu Kitchen)
• Dried beans and lentils
• Dried fruits: figs, dates, apricots
• Grains: steel cut oats, quinoa, rice, almond meal Granola (Our picks: ProGranola, Catalina Crunch) Matcha powder, unsweetened
• Nuts: walnuts, cashews, almonds, pistachios, Brazil nuts Nut butters: raw and unsweetened
• Seeds: hemp, chia, flax, pumpkin, sesame
• Organic teas
• Protein powders: whey or plant based, collagen
• Shirataki rice and noodles

Frozen Items

• Animal proteins: chicken breast, lean ground turkey, organic grass fed, grass-finished ground beef, wild salmon
• Berries, organic
• Organic vegetables: spinach, broccoli, cauliflower, edamame
• Veggie burgers (Our picks: Dr. Praeger’s or Hilary’s)

Perishables that store well in the refrigerator

• Avocados
• Citrus: lemons, limes, oranges
• Ginger
• Garlic
• Dairy-free yogurts & spreads (Our picks: Cocojune & Kite Hill)
• Onions
• Sweet potatoes
• Organic hummus
• Water-packed organic extra firm tofu
• Unsweetened almond milk (Our pick: Malk)
• Grass-fed Greek yogurt

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