Home Stockers For Health

I am going to give some tips of what kinds of foods I eat and keep on deck that have changed my outlook on healthy eating and made sure my numbers and levels are good when I see the doctor!! I have been delivered from the weight of earlier health challenges and now am healthy and happy🀩

Special note: A doctor could tell you what are your specific levels and challenges and modify what you eat to meet your needs.

One of the top complaints or hindrances to eating healthier foods is not having food to cook in the house. I have been there and still feel like that which makes me want to eat out more and cook less at times. But I had do retrain my thinking. I think it is such an easier feat if there are foods you keep in the house on a regular basis so you always have something to eat! Plus, what you have on deck in your cabinets and fridge should not be highly processed so that fresh and complete meals are easier. I take this list and make an inventory list so I know what to buy from the store. I will post the inventory list!

5 Tips

  1. Try to do Organic and Non GMO as much as possible!! Try Gluten free at times.
  2. Fresh is best. Use fresh herbs & grinders for spices.
  3. Less is more, look for as few ingredients in the sauces and other goods.
  4. Keep your regulars on stock and rotate the rest.
  5. Choose what you love ❀

Food Stockers List by Categories

Fruit: apples, oranges, bananas, strawberries, blueberries, raspberries, blackberries, grapes, lemons (Meyer are good) or limes, plums or apricots, kiwi, pineapple, mango, cherry, avocado, pomegranate, tomato, cucumber, zucchini, Keep some fresh then freeze the rest or buy frozen. 

Veggies: kale, lettuce, spinach, onions, swiss chard, potatoes or sweet potatoes, sprouts, carrots, beets, broccoli, mushroom, peppers, garlic, celery, peas

Herbs (fresh): cilantro, parsley, basil, mint, chives

Vegan Dairy: Cheese- Follow Your Heart cheese, Daiya cheese or other plant based cheese in slices for sandwiches and shredded for other recipes, tofu, Vegan Egg, Almond Milk, Soy Milk or other plant based milk 

Veggie Meat/Nuts and Seeds/Protein: veggie burgers, veggie meat slices, veggie nuggets, veggie meat steaks/loafs/meatballs, beans, almonds, cashews, pecans, pistachios, flax, hemp, walnuts

Grains/Pasta: gluten free pasta is my preference most times except certain recipes
macaroni, rotini, penne, spaghetti, lasagna, ramen, flax, oats, wild rice or brown rice, oats, couscous, quinoa

Sauces, Oils, Marinades: Veggie stock- homemade or store bought, olive oil, grapeseed oil, peanut oil, coconut oil, infused olive oil, balsamic vinegar, white vinegar, apple cider vinegar, barbeque, ketchup, Dijon mustard, soy sauce or coconut aminos, tamari is gluten free version of soy sauce

Canned Goods/Dried Foods: (no salt added, or seasoning) black beans, kidney beans, garbanzo beans, coconut milk, corn, tomatoes (like fire roasted), lentils

Spreads: vegan cheese spreads like cashew, vegan butter, peanut butter, almond butter, fruit spread, tahini

Pastry: Flour of choice: white baking flour, whole wheat baking flour, spelt flour, coconut flour, baking soda or baking powder, arrowroot, breadcrumbs, vanilla

Spices: sea salt or Himalayan pink salt, fresh ground pepper, cayenne pepper, nutritional yeast, crushed red pepper flakes, ginger, parsley, dill, Italian seasoning, turmeric, onion powder, garlic powder, Mexican seasoning, Curry seasoning, cumin, cinnamon for baking: clove, allspice, nutmeg

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