**READ ME: Keep in mind that while all of these recipes are Paleo. If you are currently doing the whole30, you will need to leave out all sweeteners!
I know, I know...but you will be able to enjoy them soon enough. Hang in there! I promise it's all worth it.**

{ Pantry & Fridge Secrets }

Keeping your pantry & fridge stocked at all times is crucial in being a successful healthy eater.
So, here is a basic list of food items we use often for Paleo cooking and always had around.
**Keep in mind, this is what we like to keep in OUR pantry.*

Fridge Tips: 
  • Organic Eggs--hard boiled as well!
  • Grass-Fed Beef
  • Free-Range/Organic Chicken
  • Mustard
  • Homemade Salsa--recipe coming soon!
  • Homemade BBQ Sauce--recipe coming soon! 
  • Homemade Mayo--recipe here!
  • Organic Avocado/Homemade Guac.--recipe coming soon!
  • Hot Sauce 
  • Nut Butters--Almond, Cashew, etc. 
  • Homemade Spaghetti Sauce--recipe here!
  • Unsweetened Almond Milk
  • Unsweetened Coconut Milk 
  • Coconut Aminos
  • Lemons/Limes
  • Spaghetti Squash
  • Yellow Squash
  • Onions
  • Bells Peppers--all colors!!
  • Zucchini
  • Pure Maple Syrup 
  • Nutritional Yeast Flakes--see below.
  • Coconut Flour--keeps best in fridge.
  • Ghee
  • Basically lots of Organic Fruit & Veggies--whatever you can get your hands on! Eat what's in season!

Pantry Tips:
  • Coconut Oil
  • Coconut Cream
  • Almond Flour
  • Coconut Butter 
  • Coconut Flakes
  • Coconut Milk--canned.
  • Almonds
  • Raw Coconut Vinegar or Braggs Apple Cider Vinegar
  • Organic Chopped Tomatoes, Tomato Paste, & Sauce--canned to make homemade sauce.
  • Coconut Oil Spray--its like PAM.
  • Olive Oil
  • LOTS of spices!

General Tips:
  • We find it easiest to dedicate a food prep day. Sunday's work best for our schedule, we grocery shop, chop veggies, hard boil eggs, throw some chicken in the crockpot, etc. It's much easier to have things in your fridge ready to go! 


We prefer to call them, "cheesy sprinkles." Of all the ingredients used in our recipes, the one we have been getting asked about the most is nutritional yeast. Neither the word “nutritional” nor the word “yeast” brings up mouthwatering thoughts, but the truth is--it’s one of the few “health food store” ingredients that we wouldn’t do without--and not because of its nutritional value. Because it tastes yummy. So what is it, why do I use it, and how do you use it?

What Is It?

Nutritional yeast is made from a single-celled organism, Saccharomyces Cerevisiae, which is grown on molasses and then harvested, washed, and dried with heat to kill or “deactivate” it. Because it’s inactive, it doesn’t froth or grow like baking yeast does so it has no leavening ability. Nutritional yeast is commonly used in recipes to replace a cheesy taste.

Why Use It?

As you can guess from its name, nutritional yeast is packed with nutrition, particularly B-vitamins, folic acid, selenium, zinc, and protein. It’s low in fat, gluten-free {check specific brands}, and contains no added sugars or preservatives

The vitamins and minerals are all well and good, but truthfully, we use nutritional yeast for its flavor, which has been described as cheesy, nutty, and savory. Just a tablespoon or two can add richness to soups, gravies, veggies and other dishes.

How Do I Use It?

If you’re new, it’s better to try it a little at a time rather than to dive right into a recipe that uses a lot of it. Try some of the suggestions below, using just a little until you develop a taste for it:
  • Sprinkle it on popcorn.
  • Stir it into mashed potatoes.
  • Sprinkle on any pasta dish.
  • Add a tablespoon or two to dishes that call for cheese to enhance flavors.
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