7 Plant-Based Foods to ALWAYS Have in Your Kitchen
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- Опубліковано 11 чер 2024
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If you want to eat a healthy plant-based diet, then there are certain foods you should always have on hand.
In this video, I'll teach you the 7 foods that I ALWAYS have in my kitchen as a plant-based nutrition coach.
Not only are these foods healthy, but they are versatile and make eating a nutritious diet simple and automatic.
Today, I'll teach you what these foods are, why you should have them, and give you some ideas for what you can do with them.
Make sure to SUBSCRIBE to learn how you can thrive on a plant-based diet!
What plant-based foods do YOU always keep in your kitchen? Let us know in the comments!
I have cashews’ chia seeds pumpkin seeds’ Walnuts! I put them in my oatmeal Or smoothie
I always have a variety of dried beans for various uses and meals. Prefer to have shelf stable, unsweetened plant milk on hand because we don't have much fridge space. I use nutritional yeast for making my cheeses and for some seasoning. I keep medjool dates and walnuts for making walnut date balls and keep them in the freezer, for when fruit just doesn't take care of the sweet cravings. Usually one or two balls does the trick while also getting a fat that is still with the fiber. Also helps with cravings for foods high in fat. Have a variety of whole grains. Go through leafy greens too fast for them to last long around here. Use a mix of berries in my morning oats with Hemp flowers and sliced bananas. Also put the same ingredients into a smoothie with plant milk and leafy greens. Use ground flax seeds for my egg substitute when making my plant meatloaves and my plant Challah bread. Have chia seeds that help with making plant ice cream and plant puddings, both start with a banana base. Keep bananas on hand. Use canned chickpeas for making hummus and dried for making falafels. Have canned fire roasted diced tomatoes to put into plant chili and for whatever else I decide to do with it. Like to keep some fire roasted corn in the freezer for more interesting looks in some of my food. When I have the space to do so again, have seeds for sprouting that go great into breads, soups, salads, casseroles, etc. Will also start soaking and sprouting beans before cooking them. I like to keep bell peppers on hand because they can be used in just about anything, even a savory breakfast with tofu. Love having tofu and tempeh around for a change of pace. Have yet to find any seitan around anywhere, so don't know what that is like or how to use it. Have an assortment of rices. Of course, must have my assortment of whole grain flours to make my breads. Home made is best because I know the ingredients. I don't use oil. I use water or home made veggie stock to sauté anything. I also stay away from processed sugars. The closest I get to it is pure maple syrup, because it is only boiled. I like to have whole grain pastas and make sure there is no egg in it or anything else that is strange or don't need. My plant milk is unsweetened so that it can also be used for both sweet and savory dishes. Have some canned fruit packed in water or its own juice. I always keep a ziplock bag in the freezer with vegetable cuttings and peels. When there is enough, I use those to make my own veggie stock. I keep various seeds and nuts help make some of my cheeses and sauces. I think that is enough for now. Thank you for sharing this information.
Love having nuts/seeds (cashews, pumpkin, sunflower) and nut butters stocked!
The only one I don’t have is nut butter!
I have blueberries‘cashews’ pumpkin seeds’ walnuts
Peter! I needed this video! Seriously! I’m just starting out eating plant based ! I used to eat eggs and salmon for years! And did keto years ago! I have 29% clogged arteries! And had. 2 A/ fib! I need all the help with this new lifestyle! I eat oatmeal and bran cereal for my breakfast! Usually around 11. I make fruit smoothie’s too!I bought those veggies burgers!
l was on Keto for almost 4 years but gave up the meat and cheese in January for a whole foods plant based diet.
I haven't tried couscous or tempeh yet. But I have all the other staples. God bless and be well.
Great information thank for putting this guide.❤
You’re selling me on the nutritional yeast! I need to check it out!
It's a game changer!
Peter - your content is always so amazing. Thank you for the tip on tofu and tempe. Those are the items I do not keep stocked unless I am doing a specific recipe. Now that I have joined the Academy, I am sure I will learn new ways to get back on track to my WFPB eating. Also, thank you for the free guide! You are so generous.
Thanks so much for being part of our community Cindy! I can't wait to see all the progress you make in The Academy. You're going to crush it 💪
I learned from Dr. Joel Fuhrman to never take synthetic folic acid. I only buy unfortified nutritional yeast. Frontier is a good brand to get over Braggs or Red Star.
Great Video!!
Perfect list. Truly, one could practically live on these simple items for quite a while. I always have these on hand. I rotate through these items based on what looks good or is on sale and stock up on the non-perishables when I can. Also nuts and seeds. Thank you!
Nuts and seeds juuust missed the list but I almost included them lol.
Thanks for sharing and glad you found it helpful!!
Always keep nutritional yeast. My husband LOVES it on his popcorn. Also cans of black beans and chickpeas are the best!
Thanks Peter! I usually have all the staples ready to go in my pantry and they're on my weekly shopping list! I have discovered soy curls and absolutely love them - rehydrate in warm water for 10 mins, strain & lightly press out the water, season with your favorite seasoning, then air fry them for about 10 mins so they get nice and crispy! I eat them on the side or in rice & bean burritos (be sure to air fry the burrito after making them for a leveled up experience 🙂 ). See you next week!!
Great tips!!
Hi Peter and Gabby.... sending love and Prayers from Northern Minnesota.... hoping you get thru these days ok 💜
I used to avoid ALL beans like the plague! I hate the taste and texture of them ALL!!! But... I also follow "Getting Healthy With Stasia" and she's been sharing her LOVE for adding beans to her smoothies!!! I see you mentioned that as well. I finally bought a can of chickpeas and a can of black beans. No salt added. Rinsed them real good and tried both. WOW..... definitely sold now!!!! So every day, I add either the black beans or the chickpeas, and you seriously cannot tell they are in there!!! They actually make the smoothie creamier! I freeze them now, in 65 gram little baggies (that's about 1/4 cup size) and loving that I can add that protein and fiber. I will slowly work up to about 1/2 cup servings. I now buy the beans in bulk, and cook them in my InstaPot, super easy!!!
Thanks so much Eydie, we appreciate you!
tempeh lentils chickpeas
:)
Coconut oil, being high in saturated fat is really something people should be reminded of to avoid
New subscriber. Love your vidoes.
Thanks so much! So happy you find value in them. Thanks for joining our community 🙌
There’s a couple of those items I’ve never tried nor bought! I’ guess I better try them
I buy unsweetened almond milk
Couscous is not a grain. It's actually rolled semolina, so a pasta not a grain. Still easy and good.
Death Cab album in the background 👌
You are the first person to notice and reference a background album!!! I switch them out each video in hopes someone will notice. Appreciate the observation haha.
@@theplantbasedteacher it’s one of my favorites! I’ll have to go back to your older videos and see which other ones you’ve used 😂
@@justanotherfrog Nice, same! And yeah I'd be curious to know what you recognize. Maybe I can start a weekly contest lol
Show me a calorically sufficient vegan diet or meal that has insufficient protein.
I turned it off when I heard # 1. It is really disappointing to hear a plant based coach perpetuating the protein myth.