In this Thursday’s Health Tip episode, we’ll talk about healthy ideas on what foods you can keep inside your pantry, fridge, and freezer. Learn the nutritional value of having these foods, tips on making cooking plant-based a...
In this Thursday’s Health Tip episode, we’ll talk about healthy ideas on what foods you can keep inside your pantry, fridge, and freezer. Learn the nutritional value of having these foods, tips on making cooking plant-based at home quick and easy, and practical advice when you’re doing groceries.
Keep following this podcast segment to consistently achieve your lifestyle goals!
In this episode, you will learn the following:
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The key to a successful plant-based lifestyle is to plan your meals ahead of time. My Whole Food Plant-Based Guide gives you ideas on discovering nine meals you can regularly prepare.
Keep a variety of non-perishable foods in your pantry for those days when you need to make a quick meal.
Here are some ideas for your pantry:
Keep canned roasted tomatoes and canned low-sodium beans. Want to find meat replacements? Try canned artichokes, hearts of palm, and jackfruit. These foods are already cooked and ready to use. I also enjoy keeping low-sodium vegetable broth in my pantry.
I keep four kinds of dry beans: black beans, pinto beans, chickpeas, and lentils, which I can quickly cook in my instant pot. Then I make soups and burritos.
I keep rice, oats, barley, polenta, and pasta. Then I make dishes such as lentils with rice and polenta topped with beans.
I keep a bowl on the counter where I add papaya, mango, pomegranate, and bananas. These are the fruits that I enjoy for breakfast, in my salads, in a smoothie, or as a snack.
Green in my fridge:
I enjoy arugula, spinach, green onions, Roma tomatoes, and red onion. This way, I always have ingredients for a salad. In my guide, I have a recipe for Mexican corn and black bean salad. All the ingredients can be pre-cut or chopped and stored individually in mason jars. Then toss them together for salad.
This includes walnuts, berries, and a healthy dressing. I also like firm tofu for a tofu scramble and tortillas for a burrito.
Did you know frozen foods' nutritional value is equivalent to fresh varieties?
Here are some ideas for your freezer:
Grab spinach, carrots, broccoli, garlic, and onions. You can steam some of these vegetables or toss them in a soup. Frozen fruit, including berries, are perfect for smoothies.
My brief guide has a list of these items that you can use for grocery shopping. If you are concerned about whether or not you should purchase organic produce, I also have a list of recommendations.
Here are additional tips:
For delicious plant-based recipes, check out the following:
Sauces can be made with: