March is Nutrition Month!
This month I've hand-picked to share with you two tips from national Nutrition Month.
I chose this Nutrition Month tip because it really is a key way to make meals happen for your family. You don't need a fancy kitchen to make meals happen. But having it well-stocked really does help.
Yes, the photo is of my shelves. What do I keep on-hand?
- Lots of herbs and spices to make a wide veriety of dishes from simple, basic ingredients.
- I eat a lot of beans - both from dry and canned.
- Grains like quinoa, rice (brown, white, aborio, wild), oats, buckwheat groats, pasta, and polenta (both cornmeal that I make from scratch and the pre-made rolls).
- Stir-fry ingredients like coconut milk
- Basics for many recipes like canned tomatoes, several vinegars and vegetable oils
- Quick snacks like popping corn, almonds (in the fridge), and cocoa nibs
- Baking ingredients like canned pumpkin, cocoa powder, flour, sugar, vanilla, baking soda, baking powder, cornstarch.
Nutrition Month Tip #10: Get Stocked! Keep Your Kitchen Ready for Action
It’s easier to cook when you have basic ingredients in your kitchen. Keep staple foods on hand, such as:
- Fresh and frozen vegetables and fruit
- Whole grains, such as quinoa, oats, brown rice andbarley
- Milk, cheese and yogurt
- Canned salmon and chunk light tuna
- Canned or dried legumes, such as chickpeas, blackbeans and lentils
- Spices, garlic, vinegars and oils
With a well-stocked pantry, fridge and freezer, you’ll be ready to cook quick meals.
For more information: http://www.