What’s in Your Pantry?

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What’s in Your Pantry?

Well-stocked shelves can lead to healthier cooking

Is healthy cooking your kitchen hang-up? If you’re like the rest of us—frazzled, busy, hurried, scattered—you’re not quite sure what belongs on your shelves and what should be banned. We understand. In the American food world, well-marketed junk tends crowds out actual food products. Snacks in colorful packaging and fast food from the dollar menu scream for our attention.

Sure, it’s convenient to load up on ready-to-eat treats or to grab takeout on the way home from work, but preparing healthy (and tasty) meals in your own kitchen is not nearly as time consuming as most people think. But to avoid temptation, you have to have a properly stocked pantry.

The biggest barrier to eating healthfully is not having time to plan. Most of us don’t know what we’re having for dinner until late in the afternoon, and by then, we’re usually getting hungry and our judgment starts to go south. A well-stocked pantry is the best defense, because it means you always have great options.

Some of the items on our must-have list may already be in your pantry. All the items are designed to make it easier for you to prepare delicious meals for your family.

Pantry Tips

When you return from a grocery run, make the most of your goods by following these organizational tips:

Once you have a set inventory of staples, use a dry-erase board to note when something is used up.
Buy or recycle small containers to store spices, and buy only small amounts in bulk for freshness.
Keep grains in tightly sealed glass jars. (If a few sneaky bugs hatch, they won’t spread.)
Keep onions and garlic in a hanging wire basket or loose in a drawer.
Keep potatoes in a cool, dark place, away from the onions and garlic.
Don’t use the egg keeper in the door of the fridge. Too much air circulation ages the eggs, so leave them in their box and stash them on a lower shelf.
Label and date everything in the freezer.
Never put open food items or cut produce in fridge drawers without bagging or packing in a reusable container.
To thaw freezer items quickly, choose ones that are in smaller pieces, like shrimp or scallops, instead of whole chickens and large cuts that take hours to thaw. If you store spaghetti sauce or soup, pack it in zip-top bags and lay it flat on its side to freeze in a thin sheet for easy stacking and thawing.

With a properly stocked dry-goods cupboard, you can craft entire meals without even checking the fridge or freezer. Here are some essentials:

Fruits, Veggies

Bottled artichoke hearts
Canned and pickled beets
Dried cranberries and apricots
Dried mushrooms (porcini, shiitake, maitake)
Jarred peppers (piquillo peppers, roasted red peppers, chipotle peppers in adobo)
Mandarin oranges
Sun-dried tomatoes, canned whole tomatoes, tomato sauce and tomato paste
Water-packed canned fruits
Grains, Legumes

Canned beans (refried beans, black beans, chickpeas, kidney beans, cannellini beans)
Lentils and dried, ready-to-eat bean mixes
Pasta (various whole-grain, soba and rice noodles)
Quinoa, oats, millet
Rice (basmati, Arborio, sushi, wild)
Herbs, Spices

Black peppercorns
Dried herbs (basil, mint, dill, rosemary, thyme, oregano, sage)
Dried spices (cumin, chili powder, coriander, mustard seeds, red- pepper flakes, saffron, ginger, paprika, turmeric, curry blend)
Sea salt or kosher salt
Sesame seeds
Oils, Condiments, Flavorings

Canola oil
Chili paste
Coconut milk
Extra-virgin olive oil
Fish sauce
Hoisin sauce
Naturally brewed soy sauce
Real maple syrup
Tahini paste
Teriyaki sauce
Thai curry pastes
Vinegars (balsamic, apple cider, red wine, rice wine, exotic flavors like mango chili and orange mango)
Wasabi powder

Canned anchovies
Canned sardines
Canned smoked oysters
Canned wild-caught salmon
Dark chocolate bars
Marinara and other all-natural pasta sauce blends
Panko breadcrumbs
Reduced-sodium chicken or vegetable broth
Whole-grain crackers and crispbreads

BHM Edit Staff