healthy whole foods fridge kitchen

Kitchen Essentials

Stocking a whole foods kitchen – A guide to getting started with whole foods & plant-based living to create healthy habits.

Want to know what’s in my kitchen? Here’s my list of what I shop for and keep on hand to keep us healthy. My pantry and fridge essentials including my favourite herbs and spices to create an abundance of healthy whole food and plant-based recipes.

♦ PANTRY ♦

  • Lentils & legumes – including black beans (my fav), chickpeas, red kidney beans, red and green lentils, split peas, bean mixes
  • Grains (gluten-free & low GI) – quinoa, raw buckwheat, brown rice, basmati rice, polenta, GF oats
  • Gluten-free flours – buckwheat flour, coconut flour, almond meal
  • Mixed raw nuts and seeds
  • Nut butters
  • Nori sheets
  • Coconut oil
  • Olive oil
  • Organic grass-fed butter (note: not plant-based)
  • Apple Cider Vinegar & Balsamic Vinegar
  • Medjool Dates
  • Coconut (shredded, flaked or desiccated)
  • Vegan Protein Powder
  • Onions & garlic
  • Sweet potato, potato & pumpkin (seasonal)
  • GF baking powder & baking soda
  • Coconut milk
  • Tinned organic tomato
  • Sweeteners – organic honey, 100% pure maple syrup, coconut sugar, stevia (used occasionally for treats)
  • Green tea, herbal teas, coffee podswhole foods pantry mason jars

♦ HERBS & SPICES ♦

  • Cinnamon (my fav for PCOS & insulin resistance)
  • Turmeric (another fav – anti-inflammatory)
  • Chilli Flakes
  • Cayenne Pepper
  • Paprika
  • Cumin
  • Iodized Sea Salt (‘iodized’ contains iodine for healthy thyroid function)
  • Black Pepper
  • Dried mixed herbs – mixed and single varieties

♦ SUPERFOODS ♦

  • Maca powder
  • Chia seeds
  • Greens powder (spirulina, chlorella, wheatgrass blend)
  • Hemp seeds
  • Raw cacao powder
  • Nutritional Yeast
  • Goji berries

Protein Ball recipe ingredients The Source Bulkfoods♦ FRIDGE ♦

  • Lots of in season fresh vegetables and fruits (always a mix and dependent on season. Lots of leafy greens such as spinach, cruciferous veg such as kale, broccoli and cauliflower, carrots, beets, mushrooms, Asian greens, zucchini, tomato, cucumber, avocado, lemons, limes plus MANY more. I try to buy at least 1 type of veg each week I don’t often buy, for variety!)
  • Ginger
  • Fresh herbs
  • Tamari (gluten-free soy sauce)
  • Coconut aminos (soy free ‘soy sauce’ alternative)
  • Mustards, pickles and relishes
  • Shriracha chilli sauce
  • Hot chilli and garlic sauce
  • Curry pastes
  • Olives
  • LSA mix (linseed, sunflower seed and almond meal) – keep refrigerated to stop the oils going rancid
  • Matcha tea powder
  • Plant-based milk – usually almond milk
  • Dark chocolate
  • Fetta or other cheeses on occasion (note: not plant-based)
  • Organic free-range eggs (note: not plant-based)
  • Wild caught fish and salmon & organic free-range chicken (bought fresh when needed) (note: not plant-based)

♦ FREEZER ♦

  • Homemade vegetable broth
  • Frozen fruit – berries and bananas
  • Frozen baby peas

healthy whole foods fridge kitchen

P.S. I usually only most my own photos, but the above are not mine. Simply there to inspire you. We share a small fridge with a housemate so it was hard to get a photo that gave a good indication of what mine looked like. I’ll update with my actual fridge and pantry soon 😉

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