Since I had leftover falafel last night, I thought I would write a post giving you some insider views of what I usually have in our house food-wise. This was taken right when I got back from Trader Joe’s so it was stocked for the week and I had enough for 6 meals. This is what I usually have in our fridge in the beginning of the week, and as the week goes on we have a lot more Tupperware piled with leftovers as well. In our fridge I stockpile fruits and veggies in the bottom drawers like lettuce, green onions, carrots, mushrooms, cucumbers, spinach or kale, and apples. I have leftover vegetable broth and I always keep some sparkling water like La Croix or Trader Joe’s brand, kombucha (they finally got mango back at TJ’s!), and of course some prosecco. There’s some rice and leftovers on middle shelf, and dates, berries, tomatoes, and salsa, marinara and guacamole as well on the top. I have tons of different sauces, garlic, and bouillon jars in the door and have a Brita of lemon water in the door as well. My mom will probably wonder why I’m showing you my disorganized fridge, so I’m definitely not showing a picture of my packed pantry!
In my freezer I keep frozen berries, bananas, corn, edamame, leftovers, veggie gyozas, garlic, and veggies.
On top of my pantry I use my old trifle dish to hold my onions and peppers, then a bag of potatoes hides up there as well.
I always have a bunch of bananas on the counter and a bowl full of fruit. Lately I have grapefruit, avocados, lemons, limes, and nectarines. These are great grab and go snacks so I always have them on hand.
I won’t show a picture of my pantry, but I’ll tell you some things I always have stocked. I keep lentils, canned beans, flax and chia seeds,extra sauces, pretzels and rice crackers, rice, pasta, quinoa, nuts, nutritional yeast, almond meal, rice cakes, dried mango, McDougall soup cups, baking stuff, dark chocolate, a full rack of spices,and Lara bars.
These are things I usually have in my house at all times and you can pretty much make anything from these ingredients. Keeping a vegan stockpile isn’t hard to do, and all of these ingredients are very affordable and your grocery bill will thank you. Some people don’t know where to start or what food to keep in your house when going plant based vegan, so this might help with a reference of what my fridge actually looks like. It’s not organized in matching Tupperware or glass jars, it’s not overflowing with greens, it’s just what my reality really is.
And here’s my simple fruit and tea breakfast I’ve been enjoying and my leftover falafel pita with High Carb Hannah’s tzaziki sauce.