Low-carb pantry staples, part 2
Low-carb pantry staples, part 2
Cooking and meal prep edition!
Hi! This month is flying! I’ve been recipe testing and shooting new recipes (keto turkey meatloaf and tahini bread which is coming soon) and extra busy these days with other recipe development/writing projects. Plus, I’ve officially entered the season of #soccermomlife and wow, is it a time consuming. Oh and then there’s sleep training our four-month-old. It’s amazing how quickly you forget about those sleep-deprived newborn days once you’re out of it for a while!
Which is why I’m writing this at 9 pm, standing at my kitchen island, thankful for sleeping kids and a moment to devote to this. :)
I am guessing you are like me, and need quick and easy meals (like these baked harissa chicken thighs and pecan coconut crusted salmon!), especially during the week.
While I love sharing baked goods and fun treats (the latest: keto lemon ricotta cheesecake bars), creating easy dinner recipes to share with you has been my biggest goal as of late. If there’s anything specific you’d like to see more of, please let me know!
Speaking of easy, I’m really excited about this newsletter, Part 2 of my pantry staples mini-series: a look at my favorite cooking items that I always stock my pantry with! If you missed Part 1, a short list of my go-to baking ingredients, be sure to check that out too.
Pantry staples for cooking and meal prep
This list has the potential to get really long, so I’ll do you a favor and keep it brief. Here’s at my pantry cooking items that get the most use and that I try to keep well stocked up on.
Canned and jarred goods: Diced tomatoes, tomato paste, tomato sauce, capers, canned coconut milk, avocado oil mayonnaise, wild-caught tuna, wild-caught sardines, anchovies, various olive varieties, pepperoncinnis, jarred jalapeños and others like chipotle peppers and diced green chiles. This is such a random list but all of these are helpful items that I find I use the most in cooking. Jarred peppers can jazz up an omelet or skillet meal, canned coconut milk can be used in baking, cooking, and even in smoothies, and canned/tinned fish is great to have on hand in a pinch.
Ready-made sauces and condiments: Coconut aminos, tamari (gluten-free soy sauce), a few ready-made salad dressings (I like Chosen Foods or Primal Kitchen for their ingredient list), ready-made sauces like Siete enchilada sauce, Kevin’s sauces, and Rao’s marinara for super-quick meals.
Broth: Bone broth— chicken bone broth and beef bone broth— as well as vegetable broth/stock and chicken broth. If you shop Thrive Market, they have a nice grass-fed beef bone broth that is a bit more affordable than other brands. Broths/stocks come in so handy for soups as well as other dishes when you need a splash of liquid. I also like to make homemade bone broth and store it in the freezer!
Vinegar: Apple cider vinegar, balsamic, rice vinegar, red wine/white wine vinegar. So many vinegars but they each play a role! ACV, with its health benefits, is my most-used and my go-to for vinaigrettes and when I want to add a slight tang (also in some baked goods and a main ingredient in Filipino chicken adobo).
Oils: Avocado oil, avocado oil spray, olive oil, ghee, coconut oil, sesame oil, and MCT oil. These will serve all of your cooking needs. A good avocado oil spray (like Chosen Foods or the Trader Joe’s product) is a much healthier alternative to traditional sprays (like Pam), which often contain added chemicals like propellents. I’ll sometimes reach for ghee, especially if I’m looking for a high smoke point (like searing a steak in a cast iron skillet). MCT oil is great if you’re looking to stay in ketosis and want a little boost (Bulletproof has a good one).
Noodles: Yes, noodles!! There are some tasty low-carb pasta and noodle options, too. My favorite is lupin pasta, made by Kaizen (they make a low-carb rice, too). And our second favorite is edamame noodles by Explore Cuisine. These are low-carb and keto-friendly pasta options with a taste and texture like pasta! My kids will eat them so there ya go.
Next up, I’ll be talking about breakfast and snack-y items!
Turkey meatloaf for the dinner win
The latest recipe up on the blog is this keto turkey meatloaf. It has a tender texture and nice umami flavor thanks to the savory add-ins and mushrooms, but you can’t even tell that there are hidden mushrooms in the meat!
Use a shortcut and spread your favorite sugar-free barbecue sauce on top or make my homemade tomato glaze if you want a completely from-scratch version. Both options are tasty and still remain low carb.
It’s perfect for a Monday night (and might leave you with leftovers!) and especially good if you’re trying to swap in leaner proteins but don’t want to sacrifice flavor. Looking for a beef meatloaf recipe? Try my keto meatloaf with ground beef.
Turkey meatloaf tips
Tip #1: Grate the mushrooms to get really fine pieces. I use the large side of a box grater and it’s so much faster than finely chopping the mushrooms! You can also do this with the onion.
Tip #2: Don’t bake this in a loaf pan. Instead, pat it into a meatloaf shape and bake on a sheet pan. This gives you more surface area on top for the glaze and creates a nice crust all over.
If you have any questions, let me know. And be sure to check out Part 1 if you’re interested in my go-to items for low-carb and keto-friendly baking (click the post below).
As always, there’s much more deliciousness on the blog, too. Have a wonderful week!
Abby