Pantry Cheat Sheet
These are unprecedented times, and while we face so much uncertainty, many worry about how we can keep our families healthy. To help arm you with recipe ideas for now and in the future, we’re highlighting some of our favorite pantry staples, pro tips on how to use them, and quick and easy recipes for you.
Ancient grains such as Quinoa, Amaranth, Buckwheat, Chia, and Millet are fantastic options to use in a variety of recipes such as soups to salads to grain bowls.
PRO TIP: Experiment with grains! Try adding different grains to your favorite granola recipe or even try popping them like you would popcorn.
Oats are an essential pantry staple —versatile to be used in multiple applications with mild taste to appeal to the pickiest eaters! Whole, old-fashioned oats are a FEED Favorite, for they can be ground into flour, used for baked goods such as muffins or granola, swapped for breadcrumbs in burgers and meatballs, and so much more.
PRO TIP: Pulse Old-Fashioned Oats in a food processor a few times to break down oats and change the texture. Swap this for 1/2 cup all-purpose flour in recipes to boost your fiber intake and help lower cholesterol.
With their protein and fiber content, legumes (soybeans, peanuts, dry beans, peas, chickpeas, and lentils) are essential pantry staples. Prepare a batch of them on the weekends for a quick and easy protein addition to grain bowls, soups, and salads.
PRO TIP: Add canned white beans to smoothies to thicken them up while increasing the fiber and protein content!
- Chocolate Banana Smoothie
- Homemade Hummus
- Whole Grain and Hearty Veggie Burgers
- Roasted Chickpeas
- Minestrone Soup
Flour has always been a pantry staple. However, rather than sticking by your old standby, try some alternative flours such as Almond Flour or Chickpea Flour to boost nutritional value!
PRO TIP: Store nut and alternative flours in the freezer to keep them fresher for longer (about 12 months). Due to the high oil content in alternative flours (almond and coconut flour, wheat germ, flaxseed meal, hemp seeds), they can be subject to oxidation and rancidity.