Let me hit this up front: I am not a food blogger. I will not be a recipe blogger. Design is my groove, BUT – after a big Instagram story montage outlining all the deals I found at the grocery store this week, I thought it might be fun to share what I keep in stock on the reg around here.
Here’s what you should know up front: we are on a mission to eat in a healthy and sustainable way. I’ve always been interested in “health,” but over the course of the past year I’ve learned a lot more about whole foods and metabolism-supporting ingredients.
Over a year ago, I would have considered myself a pretty healthy eater. But with time, I’ve learned that my go-to things were actually slowing down my metabolism – not to mention I wasn’t eating nearly enough nutrients, and the things I chose to eat were incredibly hard to digest.
- Almond milk or Oat milk! Never dairy
- Skipping breakfast – Black coffee is all I need!
- Little to no meat. A veggie burger with guacamole is all I need for lunch!
- Almond butter as a snack
- Vegan butter, vegan cheese
- Cauliflower everything, steamed broccoli as a main course (lol)
Things look a lot different for me now! I’ve learned so much about nourishing foods, what is and isn’t easy to digest, and how to restore my metabolism. I did one-on-one coaching with Kori Meloy last spring, and ended up taking her online course later on in the year. It’s been such a good resource to not only learn about the nutrition and exercise that will best support my body, but I’ve done a lot of healthy “unlearning” about food stigmas!
5 stars. Would definitely recommend!
Anyway, here’s what I’m keeping in stock every time I head to the grocery store these days!
Fruits and Veggies (note: I do try to buy everything organic!)
- Sweet Potatoes (breakfast hash, sweet potato fries, etc!)
- Whole carrots, baby carrots, and shredded carrots! (Baby carrots as snack, whole carrots cooked down in stir fry, and shredded carrots every day in this salad that helps with excess estrogen detox!)
- Crimini mushrooms
- Navel oranges
- Lemons and limes
- Squash – zucchini, butternut, etc
- Pears and Apples (I cook them down for breakfast! Add syrup, cinnamon, a little butter!)
- Onion
- Pineapple
Pantry Goods
- Organic rice
- Sourdough bread (I find a good one with simple ingredients: flour, water, sea salt!!)
- Coconut oil and ghee for cooking
- Canned beets
- Gluten free organic sprouted oatmeal
- Rice/quinoa based pasta
- Medjool dates (great for a lil sugary snack!)
- Cacao and cacao nibs (I get both from Trader Joes!) – I use them for brownies and hot cocoa!
- Great Lakes Collagen (in my coffee, brownies, pancakes, and smoothies!)
- Nutiva Hemp Protein powder (in pancakes, brownies, and smoothies!)
- Quinoa
- Larabars as snacks!
- Coconut sugar, organic raw honey, and organic maple syrup
Meats and Such
- Grass-fed and finished organic ground beef
- Whole Chicken or bone-in organic/pastured chicken! I use the bones for bone broth!
- Cod
- Oysters as a snacky-snack
- Pastured Organic eggs
- Kalona whole milk
- Kerrygold grass fed butter
- Organic Turkey lunchmeat – no additives
- Kerrygold grassfed cheeses, raw gruyere cheese, raw parmigiano reggiano (all of these don’t cause dairy sensitivities with us!)
Beverages
- Pulp-free organic OJ (we make a lot of adrenal cocktails! mix OJ with cream of tartar and sea salt!)
- Organic Apple juice (I love this as my smoothie base!)
- Pineapple juice (I love mixing this with black tea or kombucha!)
- Coconut water
- Homemade kombucha
That’s it for now! It’s not completely comprehensive, but I know if I have these things on hand, I can whip up a lot of different meals!
Again, you should definitely check out @korimeloy on Instagram for a lot of great health tips, and you can click here to enroll in her course! This link lets her know I sent you, so I’d appreciate you using it if you get the course!
Hope this helps you get some fresh inspiration for your grocery store runs!
Bonus: Here’s a fun video of “what I eat in a week” from the fall!
