In the midst of this Corona Craziness,
Greg and I had our anniversary!
Happy anniversary to my very favorite guy!
My parents brought us these pretty flowers,
which are gracing our front patio table
(they're much happier outside where
the temps are cool overnight).
Since a lot of us are staying in our homes as much as possible,
and since that means stocking up on things so we don't
have to go out very often, I thought I would
share with you some of what I have bought to fill our fridge and pantry.
I was planning for two weeks of not needing anything,
and the possibility of being fine for 4-6 weeks if necessary.
I am vegan (no animal products)
and I don't cook meat at home anymore,
so this will all be vegetarian.
Let's start with BEANS!
My favorite are BLACK beans, so I have lots and lots of cans on hand.
I put them in my morning smoothie for extra protein and satisfaction.
I also have kidney beans, pinto beans, and garbanzo beans.
I use cocoa powder in baking
and spaghetti is one of those cheap and easy meals
that last for a long time, so I have a good number of jars of pasta sauce.
Of course, with canned or fresh tomatoes, I can make my own pasta sauce!
The plainer the food, the more valuable the condiments!
I use maple syrup to sweeten things and to make dressings.
Same with mustard.
I also use mustard on my black bean burgers, of course.
I drink pretty much only sparkling water and tea.
My favorite is hibiscus tea. I keep those tea bags in a special
tin. This elderberry tea is good for fighting infections and virii,
so I keep that on hand, too!
I like to have lots of brown rice rotini in the pantry.
I usually eat it with veggies (usually microwaved frozen veggies
because it's quick and easy).
I don't eat a lot of full-fat nut butter because I don't need that much energy
and because too much fat can upset my digestive system.
I like this powdered peanut butter because it's lighter.
I usually eat it with apple slices.
Should I run out of fresh and frozen fruit for smoothies,
I will have creamy buckwheat hot cereal. It's like cream of wheat,
but gluten-free.
I always have lots of rice.
Right now I have more!
Brown short-grain rice is my favorite.
I also like black (forbidden) rice
and wild rice.
I have already done some baking, and I'll probably
be doing more, so I'm happy to have baking supplies!
I eat lots of bananas.
I put them in my smoothies,
I eat them with apples, I bake with them. Yum!
Mine are getting pretty brown now,
so I'll peel them, freeze them on a tray,
then put the frozen chunks in a container or zipper bag
in the freezer.
In the fridge, I like to have applesauce
(most for baking), and pickles (for burgers).
I keep chocolate in the fridge, too.
I like this chocolate almond milk in my smoothies
(or heated up and drunk as hot chocolate with some maple syrup
to sweeten!)
Veggie broth I use for cooking.
Let's not forget the fresh stuff!
Apples and cabbage last a loooong time.
I eat apples as snacks and sides,
and I put cabbage in my smoothies.
Cabbage is one of the only cruciferous vegetables I can manage,
and grinding it up in the blender makes it easier to digest.
Carrots and beets last a long time, too,
and have tons of health benefits!
Frozen things last longer.
Usually for lunch lately, I've been having a huge pile of frozen veggies
(usually half a bag) with rice (or sometimes pasta).
It's quick, tasty, and healthy.
I put all sorts of ingredients in my smoothies.
Usually
cherries
cranberries
black beans
banana(s)
chia seeds
flax seeds
goji berry powder
amla powder
green tea powder (macha)
red cabbage
spring greens
beet(s)
chocolate almond milk
I hope you got some ideas of things to stock
and maybe some healthy and tasty ways to eat them!
Best wishes.
xo
