Winter is merely a few short days away and to help you stay on track this season, here is a list of staples to fill your pantry with. Being prepared with staples helps make mealtime easier and encourages you to maintain your healthy routine!
Grains – great for serving with curries or adding to soups and stews
Rice – brown, basmati, wild, red etc
Buckwheat/spelt/brown rice pasta
Whole rolled oats
Legumes – plant-based protein for warm salads, stews and soups
Red kidney beans
Herbs & spices – healthy way to flavour soups, stews and casseroles
Milks, stock and oils – healthy way to flavour soup, stews and casseroles
Plant-based milk – almond, soy, rice oat
Vegetable stock (low sodium and MSG free) and/or miso paste (store in fridge)
Extra virgin olive oil
Extra virgin coconut oil
Apple cider vinegar
Snacking – top with some hummus or avocado as an express snack
Brown rice cakes
Fish – quick source of protein to have on hand
Tinned salmon, tuna and sardines
Nut & seed spreads –for dips, dressings, soups and porridge toppings
Nut butter – almond, cashew, macadamia
Drinks – healthy warming drinks
Green tea or matcha green tea powder
Another tip to help you stay on track during winter is to have a few express meals to rely on when feeling tried and lacking time. One of my winter warmer go to’s is my prawn and mushroom miso soup – full of fresh ingredients and flavour, this recipe is sure to become a winter favourite.
Prawn and Mushroom Miso Soup
Prep time: 5 minutes
Cook time: 12-15 minutes
6 cups water
6 tbsp. red or light miso paste, according to taste
½ cup mixed mushrooms, finely chopped
½ punch Vietnamese mint, finely chopped
½ punch coriander, finely chopped
500g green prawns, shell removed and deveined
1 cup hard tofu, cup in 2cm
½ cup snow peas, cut into strips
½ cup bean shoots
In a large saucepan, add water and miso paste, slowly bring to a high simmer, stirring constantly.
Add the mushrooms and simmer for 5 minutes.
Add the prawns and tofu, and cook on a moderate heat for 5 minutes. Add the snow peas, mint and coriander and cook for a further 2-3 minutes.
Serve topped with bean shoots.