4 Basic Rules for Building a Better Pantry

Without whole foods, you're only half healthy

From the LifeMinute Team

January 14, 2015

If only there were a magic wand you could wave to make the junk in your pantry disappear, then eating healthier would be a piece of cake. Well, maybe not CAKE.

Enter Molly Siegler... She's not exactly your pantry's fairy godmother, but she is the Culinary Content Editor for Whole Foods Market so she knows a thing or two -- or four, actually -- about what you need to do to cut through the clutter and stock up your kitchen with ingredients essential to healthier dining.

Rule #1: Look for Products Without Added Salt or Sugar...

What this means is that you can control your own seasoning levels and be aware of your sodium intake. Molly says, "Canned products are often culprits of these added ingredients, but you can find great staples like No Salt Added Diced Tomatoes, Almond Butter - which is great for a quick snack or lunch on the go - and Tahini, which I use as a substitute for dairy products. You can even add a scoop just directly into your mashed potatoes."

Rule #2: Look for Products Without Artificial Ingredients, Colors or Preservatives...

But who has time to read all of those labels? The answer: Molly. "If you shop at Whole Foods Market," she tells us, "We've done the homework for you. None of the products in our stores have these ingredients. Condiments and sauces, however, are often culprits of these additives, so just be sure to read the labels." Okay, so you still have to read some labels, or look to suitable substitutes. Molly suggests using things like Low Sodium Vegetable Broth as an alternative for oil and Dijon Mustard for salad dressings, sauces and marinades to add a punch of flavor with minimal calories.

Rule #3: Make Sure You Have the Building Blocks for a Meal...

After all, man or woman or child can't live on broth and mustard alone. So what are the staples to stock up on when meal-planning? Molly advises, "Canned beans are great for this: soups, salads, anything can be made with canned beans. Also, whole wheat pasta is a staple in any pantry. Canned pumpkin is kind of my dark horse ingredient to have on hand; it adds a sweetness and a creamy texture to desserts, but you can also use it in savory recipes like macaroni and cheese. It adds a great orange color and additional nutrients."

Rule #4: Consider Organics...

On a budget? Not a problem. According to Molly, "Organics don't have to cost more, and when you're building and adding new items, look for things like whole grains, quinoa, oats and brown rice. These are great for batch cooking on the weekends so that you're set up for success all week long. Cider vinegar is excellent for finishing soups or adding a little brightness to cooked greens. And canned coconut milk is one of my favorite things to have on hand as a versatile dairy alternative; for soups or curries, it adds a little spunk to your weeknight routine."

And just like that, you'll have a healthier, happier pantry. What comes next? Your fairy godmother hasn't left you high and dry; for recipes, cooking tips, videos and more, visit WholeFoodsMarket.com.

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