Category Archives: Healthy Body

Getting in and out of a grocery store, even with a toddler, is something only a savvy shopping list can help you do. In my Personal Chef days, I brought a clip board with the recipes below and on top a categorized list of all the ingredients that were needed including a list of pantry ingredients that were waiting for me at home. I created this several days a week for my clients and while it may have seemed involved, I could easily get in and out of a store in under 30-minutes with a huge cart full of delights.

When I created Lilly’s Table meal planning service, the idea of having a shopping list categorized and ready to go was essential. Getting in and out of a store quickly is half the battle of getting a health-packed delicious dinner on the table. However, there are a few other methods beyond a categorized list that will guarantee a successful, speedy shopping trip.

Once your shopping list is created, get ready to head to the store. Here are a few tips to get you in and out of the store quickly.

1. Shop after you eat, not while hungry This may seem obvious, but even I forget sometimes and find myself grabbing a snack bag of something just to get through the aisles without deviating too far from my list. Nothing is worse than hunger making decisions for me. I am certain I save money every time I shop when my belly is not growling and yelling at me to buy every other tasty treat on the shelves.

2. Stay hydrated Sometimes thirst masks itself as hunger and leaves you in the same scenario as above. Since I live in a dry climate a water bottle is often close at hand. Plan to bring one with you next time and see if it helps.

3. Stick to the list I occasionally allow myself a sale item or other deviation, but allowing the list to guide me keeps me within budget, within time constraints, and it keeps my daughter happy too since we rarely sit in one place for very long.

4. Shop the perimeter of the store The center aisles contain mostly non-food and processed convenience foods. Since I am usually shopping for ingredients, I can easily get around the store without going through the center. This is especially useful if shopping with children. It seems most stores place bright, colorful tempting items at my child’s eye level. Not even going in these aisles will speed you through the store nicely.

5. Read the labels. Once you have a brand or generic label you trust, going back for the same bread, eggs or box of crackers is easy. Taking a quick glance at the ingredient list is mostly what I do to determine if it is a food product or an ingredient worth trying when going after new items. It is amazing how something as simple as coconut milk can contain unnecessary ingredients from time to time. So any time you are trying something new, read the label first.

6. Buy in Season Fresh produce will taste better and be in abundance when in season. Buying an apple in the fall when it is at its peak is always a better idea than buying in May or June when even stored apples are on their way out. The quality is also better and I notice that my family eat more fruit or vegetables when they taste at their best. If possible, sign up for a CSA (community supported agriculture), go to your Farmers Market and of course signing up for Lilly’s Table will help you shop in season, too.

Cook seasonally. Eat consciously. Live well,

Chef Lilly

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When building a pantry it is best to just let your recipes be your guide. The items below make frequent appearances in Lilly’s Table recipes. So, if you ever feel you are buying an item in a large quantity know that they will be making another appearance in a recipe soon.

MY PANTRY LIST

Flour
If you don’t go through flour quickly, store it in the freezer so it lasts a bit longer. 

Whole Wheat
Brown Rice Flour I use this is an all-purpose flour, especially when gluten is not necessary.
Almond Flour or Meal I keep this on hand to mix in for a lower-glycemic flour mixture.
White Whole Wheat This is unbleached flour starting from a lighter grain wheat. It tends to be sweeter in flavor then the hard or red wheat that is typically used for Whole Wheat flour.

In the Fridge

Eggs Local or organic when possible.
Milk Dairy or Nut milks- make your own if possible, it’s easy.
Tamari Soy Sauce Wheat-free so I can serve it to any gluten-free friends and reduced-sodium, because adding salt is easier than taking it away.
Dijon or Whole Grain Mustard
Better than Bouillon/Homemade Demi-Glace

Other Dairy
Full fat dairy contains the highest ratio of good nutrients. Whenever possible we choose local, organic and grass-fed. 

Yogurt/Greek Yogurt
Hunk of Parmesan
Loaf Cheddar or Jack

Nuts & Seeds
Typically we have nuts that are raw, whole and unsalted. That way I can easily chop or slice them as needed. Although, I occasionally take short-cuts and buy them sliced or roasted.

Walnuts
Pecans
Almonds
Sunflower
Pumpkin
Sesame

Baked Goods
I look for the first ingredient of these whole wheat or whole grain flour. I avoid breads with White or Enriched Flour, High-Fructose Corn Syrup or other crazy, unreadable ingredients.

Whole Grain Bread 
Whole Grain or Organic Corn Tortillas

Grains

Brown Rice short and long
Wild Rice Blends
Quinoa
Oatmeal Typically steel cut for hot breakfasts and then rolled for making granola, cookies and quick oatmeal.
Barley or Farro these hearty grains contain gluten, but they make lovely dishes when gluten is not an issue.

Beans
I enjoy soaking and cooking my beans from scratch but you could keep a couple of cans on hand for a quick and easy meal. 

Black
Pinto
Garbanzo/Chickpea
White/Canneloni/Navy
Red/Azuki
Lentils
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Split Peas

Good Fats
If you are going to splurge on anything organic, have it be on your fats, especially animal fats. My understanding is the pesticides used in production happily settle into the fat. Therefore, if you are looking to reduce your own personal intake of pesticides this is where to spend a few more dollars.

Extra-Virgin Olive Oil Cold Pressed, Unrefined, perfect for Salads
Olive Oil, Cold Pressed for cooking at heats below 350.
Butter & Ghee If possible, seek out pastured, grass fed cows.
Coconut Oil unrefined, if possible. This fat is controversial since it is a saturated fat, but it does contain immune boosting properties. A tablespoon per day especially during flu season is recommended by my favorite Naturopathic Doctor, so I have taken to incorporating it in my family’s food and to rub on my skin as well.

Occasional Fats

Vegetable Oil Occasionally, I need a higher heat, flavorless oil to cook with. I bounce around with these and use them occasionally. Some that you will see in my pantry include: safflower, sunflower, grapeseed, and avocado, but these days I mostly use ghee for higher-fat cooking, which is clean and full of nutrients.
Seed & Nut Oils For a boost of flavor especially in Asian cuisine, toasted sesame is lovely. Walnut, Almond or Pumpkin Seed Oils are fun occasionally in salads and as a finishing oil on soups or vegetables. Again, these come out as a treat.

Vinegars
I usually buy organic, because I find the quality and flavor to be superior. 

Balsamic I often have two of these in my pantry. One thick, rich and spendy such as from Pasta Amore. A $20 bottle lasts us for several months as we call it liquid gold.The other balsamic I use is a lighter, not aged as long and I use it as a splash in soups or whisked into salad dressings.
Red or White Wine Vinegar
Brown Rice Wine Vinegar Best for Asian cuisine.
Apple Cider Vinegar
White Vinegar I keep a non-organic one on hand for cleaning… occasionally it is needed for cooking, too.

Sweeteners

Honey
Maple Syrup
Molasses

Quick Items

Whole Grain Pasta whole wheat or brown-rice pasta for gluten free
Whole Grain Couscous
Nut or Seed Butter Peanut, Almond, Sunflower
Popcorn
Nutritional Yeast This crazy extra ingredient gives a quick umami flavor to vegan dishes, not to mention a boost of B-vitamins

In a Can

Beans I prefer dried, but occasionally keep a couple cans on hand for quick meals
Tomatoes My favorite are Muir Glen Roasted, whole, diced or crushed. Usually I just use these in the winter and spring. During Tomato season I avoid the canned stuff.
Coconut Milk I prefer the whole fat kind, because I use the cream that floats on top as a sour cream substitute or if I need a little extra creamy something in a dish.

Vegetables
These change constantly with the seasons, but year round you can usually find these in my home: 

Garlic
Onions
Dried Chili Peppers
Fresh Ginger
Lemon

 

What is in your real food pantry?

Cook seasonally. Eat consciously. Live well,

Chef Lilly