Expanding the Definition of Pantry
When I think about pantry staples, it's so much more than the cabinet of
canned and dry goods. I see it as the larger assortment of core foods
my husband and I eat week in and week out. It's made up of dry goods,
refrigerator staples, and freezer staples. Essentially, it's everything
except fresh produce.
Dry Pantry Staples
1. Oats
Mixed with whole-milk Greek yogurt or kefir, fresh berries, and chia
seeds, overnight oats were my grab-and-go breakfast savior. Most
importantly, whole oats are a key ingredient in the homemade energy
bites that carried me through long training days and ultimately the
Ironman.
2. Sweet Potatoes
Baked, roasted, or mashed, this root veggie ruled the pantry week after
week. From breakfast through dinner and even afternoon snacks, my plate
included some form of sweet potatoes nearly everyday.
3. Nut and Seed Butter
At any given point, you could open my fridge to find four to five
different nut and seed butters. What can I say? I like variety. These
staples played an important supporting role in things like smoothies and
oats, peanut sauce for stir-fries, and plenty of PB&Js. They were
also an essential component in my favorite sweet snacking burritos (see
below).
4. Canned Beans
I was always happy to add extra protein into my meals wherever I could.
Beans were one of my number-one go-to staples for this. I used them to
bulk up salads, stir-fries, grain bowls, and breakfast burritos.
