15 Pantry Staples I will Never Go Without

1.     Rice (Jasmine, Basmati, Arborio) – rice is just an easy staple. It is relatively quick to prepare. It’s a good side for meals, especially curry. Spices, herbs, or broth can be added for more flavor to complement the main dish.

2.     Spaghetti or Noodles | It’s fast, easy, and delicious. We don’t have it too often, but when we do, we love it.

3.     Pink Sea Salt | This is different than table salt because it adds nutrient value rather than decreasing it, and helps stabilize mineral balance in the body.

4.     Extra Virgin Olive Oil | We use it for roasting or sauteing vegetables on medium to low heat and as a base for salad dressings.

5.     Avocado Oil | This oil is good for searing meat due to its high smoke point.

6.     Canned tomatoes | I prefer canned whole tomatoes, so they can be crushed or diced for chunky sauces or pureed for smooth sauces. You can use it to make soup, stews, pizza sauce, pasta sauces, curries, etc.

7.     Tomato Paste | We use it to add depth and body to your dish. (Pro tip: buy the tomato paste in the tube and not the can. You can use what you need and then store it in the refrigerator.)

8.    Coconut milk | I mainly use it for quick curries and dairy alternatives. 

9.    Thai red/green curry paste | Combine coconut milk and curry paste with meat and/or vegetables for one of the quickest meals with a great flavor.

10.  Honey | Pure, nutrient-dense sweetener that is a nice additive to sauces, marinades, and dressings.

11.  Dijon Mustard | This is a good rub for meat and easy to use in pan sauces or salad dressings.

12.  Fish sauce | This is quickly becoming a not-so-secret ingredient that brings so much depth to a dish and adds that “umami” flavor. We use it weekly in pasta sauces, braises, marinades, and dressings.

13.  Coconut Aminos | acts as a substitute for soy sauce.

14.  Balsamic Vinegar | A little acid goes a long way towards enhancing a dish. Balsamic is very versatile. It can be used for dressings, drizzled on meat or vegetables, reduced for a sauce, added to a marinade, and it adds an extra tang to sauces and soup.

15.  Stock and Broth | I use chicken stock more often than beef, whether it’s for making a pan sauce or a soup.