A Sneak Peek into a Dietitian’s Fridge and Pantry

A Sneak Peek into a Dietitian’s Fridge and Pantry

There is something so appealing about knowing what other people have stocked in their baskets for when hunger strikes.

I believe grocery shopping doesn’t have to be a long drawn out chore.  Instead, keep it simple by focusing on versatile staples and fresh, seasonal ingredients.

Once you know what the healthier choices are, grocery shopping can actually be an easier and cheaper experience.  Remember, it is all about making things easier for yourself and not harder.

Read below my 4 tips on how to fill your basket and take a sneak peek into what you can always find in my pantry and fridge.

  1. Plan your meals and snacks for the week.  This way, you only buy what you need and will also help you cut back on food wastage.
  2. Now that you know what you will be eating most days, write a list and stick to it.  Say hello to savings!  We often waste a lot of money on food that is packaged and marketed well.  Head to the Fyshwick Markets on the weekend when the environment is alive and stock up for the week.
  3. Don’t shop when you are hungry – as you will be more tempted by foods off your shopping list.
  4. Stick to purchasing foods from the five food groups: fruit, vegetables and legumes, grains (mostly wholegrain), protein and dairy.

My regular go-to’s:

Pantry

  • Grains: rolled oats, brown rice, pasta, quinoa
  • A jar of peanut butter
  • Extra virgin olive oil
  • Wholemeal flour for baking
  • Spices such as cinnamon, curry powder, Moroccan seasoning, cumin, dried chilli flakes – perfect for
  • roasting veggies in
  • Honey and maple syrup
  • Jar of chickpeas and tomatoes
  • Homemade muesli
  • Tins of salmon and tuna
  • Block of Lindt chocolate – white, dark, milk you name it.

Fridge

  • Greek yoghurt (Barambah from Wiffens is my go-to)
  • Almond milk for my coffees and full cream Canberra Milk for everything else
  • Free-range eggs
  • Smoked salmon
  • Greens: spinach, rocket, bok choy, zucchini, sprouts
  • Lemon
  • Berries – strawberries, blueberries, blackberries
  • Watermelon
  • Red apples
  • Homemade hummus
  • Colourful seasonal fruit and veggies – carrots, capsicum, corn, mushrooms, cauliflower, peaches, plums, mangoes
  • Jar of fermented veggies to put on salads or sandwiches – amazing for gut health
  • Sourdough: usually stored in the freezer
  • My chocolate hazelnut or salted caramel bliss balls – always on hand for dessert.

Fruit bowl:

  • Seasonal fruit: mangoes, pears, citrus fruits
  • Avocado
  • Chilli, garlic and ginger.
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