Kitchen Staples

Lynn Dugan - MyPlate2Yours
Jan 23, 2014
2 min read

Yes! This is my pantry

I enjoy teaching cooking classes because it’s the best way I know to help make healthy eating a reality. During these classes, I often get questions that spark a blog post. Today’s question was ‘what to keep in a well-stocked kitchen?’. Well, I am happy to answer!

Keeping the right staples in the kitchen can ease the transition to healthy eating. Many of the recipes you will find on this blog originated from my kitchen staples (Red Beans and Rice Soup, Blueberry Oatmeal Muffins, Warm Sweet Potato, Lentil and Apple Salad Bowl, Cheddar Chicken and Potato Packets, Lentil Portobello Marinara, to name a few!). The USDA’s MyPlate is the guide for healthy eating and for kitchen staples.

Take a look:

√ Fruits & √ Veggies

Fresh, in season
‘Quick adds’ like baby spinach, shredded carrots and broccoli slaw: items that are pre-washed and ready to use in salads, sandwiches, wraps, and omelets
Frozen (no sauce)
Fruit canned in juice
Canned vegetables (low sodium, if needed) including tomatoes (diced, fire roasted, sauce)
Lemons and limes

√ Dairy

Skim or 1% milk
Plain nonfat Greek yogurt
Wedge of Parmesan cheese

√ Grains/Starches

Whole grains- brown rice (instant and regular), quinoa, couscous, quick-cooking barley, polenta, oatmeal (quick cooking and regular)
Whole wheat/brown rice flour
Whole grain breakfast cereals (Quaker Oatmeal Squares, or Kellogg’s Smart Start or Cracklin’ Oat Bran are some of our favorites)
Potatoes (white and sweet)
Whole grain pasta/noodles
Popcorn

√ Protein

Frozen extra lean: beef/pork/turkey/chicken
Eggs
Canned beans: kidney, cannellini, garbanzo, black beans, fat-free re-fried beans
Frozen fish/shellfish
Canned fish: salmon, tuna, crab meat
Dried lentils
Tofu