Today I’ve decided to let you peek into my kitchen. I recently added a “My Kitchen” page (under About Me) to give you guys a little insight into the ingredients that frequent my pantry and fridge and are commonly used in my recipes. I’ve gotten a lot of questions about which foods I suggest buying if you’re venturing down a healthier eating path. I think I take for granted that the majority of the world has no clue what a chia seed is, how to use coconut flour or the difference between almond milk and every other type of milk. I wanted to take time to highlight a few things from the list and share some of my favourite foods and products.
I do want to stress that this is how I eat and that does not mean it will work for everyone. I also want to make it clear that I do not eat perfectly “clean” all the time. I try to make healthful decisions that feel right for me but I also give myself room to indulge. In my opinion food is both fuel and something to be celebrated and even better if it can be both!
My house is never without rolled oats. I use gluten-free certified oats but this is not necessary if you are not gluten-intolerant. Rolled oats and steel-cut oats have the same nutritional value, steel-cut just have a grittier texture. Most of my recipes will call for rolled oats, though I prefer to eat steel-cut for breakfast.
I cook beans and legumes myself as I find I digest them better, but canned are perfectly fine. Try to use organic and low-sodium if you can and rinse very well.
Most of the flours I use are gluten-free. A recipe can almost always be substituted with regular or whole wheat flour (except coconut and almond flour) if gluten is not a problem. Leave a comment on a recipe if you aren’t sure how to substitute.
I use Enjoy Life dairy-free chocolate chips.
Xantham gum is commonly used in gluten-free recipes to act as a binder due to the missing gluten. If you are using regular flour you can omit the xantham gum.
Fruits & Vegetables
This is obviously not a comprehensive list of all the fruits and vegetables I eat. I try to eat seasonally though I almost always have bananas and sweet potatoes in the house.
The coconut oil spray from Trader Joe’s is one of the most used ingredients in my kitchen. I use it in place of non-stick spray in almost all of my baking recipes.
In The Fridge
I prefer the Silk brand of unsweetened almond milk. Any brand is fine but be sure to check the ingredient list to make sure it does not contain carrageenan, a harmful additive commonly found in nut milk cartons.
I keep ground flaxseed in the fridge at it goes rancid quite quickly. I use ground flaxseed frequently to increase the fiber in a dish as well as an egg substitute in vegan recipes.
I use gluten-free tamari in place of soy sauce but feel free to interchange.
Many of my recipes call for coconut palm sugar. Coconut palm sugar is a non-refined sweetener alternative to granulated sugar. It has a slightly higher nutrition profile than regular sugar due do it’s minimal processing but sugar is sugar. Occasionally to keep a recipe sugar-free and low-calorie I will use stevia powder or liquid drops.
Try to find unsulfured dry fruit when you can. It is easier on your digestive system.
I sprinkle chia seeds and hemp seeds on many different types of food including oatmeal, smoothies and salads. Though not necessary, they are great for your health. Occassionally I use chia seeds to make “chia eggs” to replace eggs in vegan recipes.
Nutritional yeast is a great substitute for cheese if you are trying to eat dairy-free or are vegan.
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