10 foods to always have in your kitchen!

You know the nightly drill – schedules get hectic, work gets out later than expected and suddenly your meal plan goes right out the window. It’s chaotic, and often unavoidable. The best way to manage these changing conditions – other than having a bottomless budget and endless free time to grocery shop – is to stock your kitchen the right way. Hi viewers and welcome back to Bestie! It’s easy to be tempted by snacks or high-calorie, high-fat meals. But when you keep the kitchen full of mostly nutritious staples, the options are limited and you are forced to choose healthy foods.

Canned Beans.

If you’re looking for filling fiber, vitamins, minerals, and protein all in one food, then beans to the rescue. Many Americans don’t get enough of these nutrients and beans provide them. Plus, they can last for years on your shelf. Use them in last-minute meals like soups, salads, burritos, tacos, or simply have them on their own with some herbs, spices, and cheese. You can also top them with greek yogurt as a substitute for sour cream, to get an extra dose of protein and calcium. And the best part is that beans of any kind are super cheap, so you don’t have to worry about hurting your bank account when you buy in bulk. What are your favourite beans for cooking? Garbanzo? Kidney? Tell us quickly down below in the comments section!

Eggs.

You can technically keep eggs for three weeks past the printed date. That makes them a lasting source of protein and choline, a nutrient that protects your heart, brain, and metabolism. You can eat eggs for breakfast, lunch, or dinner, pair them with veggies and a starch, like potatoes.

Canned Tuna.

No pantry is complete without a few cans of water-packed tuna. It can add healthy omega-3 fats and protein to a variety of dishes, including salads, casseroles, omelets, enchiladas, or vegetable dips. Eat no more than 12 ounces of lower mercury seafood a week. Because white tuna is higher in mercury, pregnant and breastfeeding women should not eat more than 4 ounces a week.

Bananas.

Inexpensive, tasty, versatile, and packed with nutrients—these attributes make bananas a must-have on your counter or stored in your freezer. They’re a great source of potassium and complex carbohydrates. You can buy a bunch and freeze the extras so you can toss them into smoothies. You can also slice them and throw them on a whole grain waffle with peanut butter oradd to oatmeal or cereal. And when they get super ripe, use bananas for flourless banana cinnamon muffins.

Non-fat dry milk.

This is a great way to always have milk on hand, whether it’s for recipes or otherwise. It’s also an inexpensive protein, and has a longer shelf life than regular milk. It can even be mixed with real milk to make a double protein beverage that’s popular with athletes.

Canned Tomatoes.

Many foodies actually prefer canned to fresh tomatoes. They are picked and canned at the height of freshness, so they have more flavor. Use canned whole or diced tomatoes in all kinds of recipes without the hassle of cooking and peeling fresh ones. If you’re concerned about BPA in cans, look for tomatoes in glass jars.

Dry Oats.

Dry oats are perfect for mornings when all the milk and eggs are gone. You might feel like you have to run to the store or stop at your nearest coffee shop for breakfast. But when you have dry oats, you can throw together a warm bowl of oatmeal in just afew minutes. They are also great in recipes like cookies, muffins, and bread. Interested yet? Make sure you join our millions of followers, and hit that “subscribe” button for allour great Bestie content!

Sprouted Lentils.

These lentils are shelf stable and good sources of protein and slow-burning carbohydrates. They are also easier to digest than their un-sprouted versions and cook in about half the time of normal lentils. They can quickly become a side dish or main course when cooked with broth, herbs and spices.

Canned Soups.

Low sodium and organic packaged soups can make quick, healthy meals or snacks. Just make sure to avoid the preservatives. Sure the vegetables may not be as fresh, but sometimes you just have to do the best you can. Choose soups without cream bases and containing plenty of vegetables and grains. We recommend vegetable, bean, chicken and wild rice.

Peanut Butter.

An everlasting favorite of kids and adults, peanut butter is a comfortfood that should be a part of every pantry.It’s a great source of filling protein and healthy fats. Beyond sandwiches, spread it on apples, bananas, celery — even waffles. You can add it to smoothies or use it in dips. Mix it with hot water and a splash of soy sauce for a flavorful Asian-inspired pasta sauce or salad dressing.

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