Now seems like a good time as any to set out what the staple ingredients in my fridge are. These items always seem to be on my grocery list and most of them I can use in many different ways.
I’m starting to feel more comfortable grocery shopping – I know what I can get at my ‘big chain’ supermarket and what I have to pick up at a specialty store. Yes, some of these specialty things are more expensive, but my stomach thanks me by behaving itself.
Top 10 Ingredients that I always have in my fridge:
- Almond Milk. Both the Unsweetened and the Regular. I use the unsweetened to have a glass with dinner, and I use the sweetened for my tea or baking.
- Goat Cheese and or goat yogurt. When I found out that I couldn’t have bovine dairy any more I was really crushed. Goat cheese has let me down gently. I don’t have it that often, but it really adds a creaminess to sauces. Goat cheese can be made into feta, brie and may other types of cheese, in addition to the traditional chevre. Goat yogurt is awesome with fresh raspberries and some FODMAP friendly granola.
- Leftovers! Because there is no such thing as ‘Safe Fast Food’ for me, I always make more than I can eat, and stash the leftovers away. Leftovers from dinner make easy lunches the next day. I make sure I use glass (pyrex) storage containers, for safe reheating in the microwave.
- Tamari Sauce. I had no idea what this ingredient was until I started researching alternative recipes. Like Soy Sauce, but without wheat or garlic, so it’s great for an IBS friendly stir fry. Mixed with wine and some herbs it makes an awesome marinade for a pork roast.
- Carrots. Must have your veggies! I am starting to buy these at a farmers market as the taste sooo much better than what is usually found on the supermarket shelves. After steaming or boiling, I toss them in olive oil and dill. Once I had them in a restaurant and they were roasted – soooo good and I will definitely be trying this at home.
- Broccoli. Must have different coloured veggies! Broccoli is on the ‘be cautious’ list for people on the FODMAP diet, but it’s safe for me (although I don’t eat it by the potful, it is a great side dish). I’ve learned to cook it without it getting brown and mushy – a key learning moment! I toss it in some olive oil and sprinkle on a little salt.
- Gluten Free Bread. I don’t have celiac disease, but I do like to limit the amount of gluten I consume. I’ve found an awesome bread that is gluten free, egg free and dairy free. Prepared by the Glutenull Bakery, the quinoa bread is AWESOME, but needs refridgeration to keep fresh.
- Earth Balance Vegan baking sticks. This is my alternative to butter or margarine (which often has hidden dairy in it). I use it for baking and haven’t noticed a taste difference.
- Organic Peanut butter. I prefer my peanut butter to be as unprocessed as possible and this means preservatives aren’t added. Because of this, this product needs to stay in the fridge once it’s opened.
- Orange Juice. Besides being good on it’s own, I will use this as an ingredient in marinades, sauces and salad dressings.
I could have added a 11th item called: something I bought and am waiting to throw out. These things are in my fridge because either I bought them thinking that I’d like to try them on a ‘challenge’ to my stomach, but I have since chickened out and won’t risk upsetting my stomach. Or, I didn’t check the ingredient list carefully enough in the store, and once I got home discovered that a non-FODMAP friendly ingredient is in there. Currently I have a nice wedge of (expensive) goat cheese gouda in my fridge – can you believe that egg whites are on the ingredient list? Weird. I will let it go bad (or try to fob it off on The Husband) and then throw it out. A shame.
What sorts of staples do you have guaranteed to be in your fridge? Love to hear from you!
Looking forward, I’m hoping my next blog will be a product review on Italian Spice mix. I’ve been thinking about my last Top 10 list (ingredients in my pantry), and how boring the list was. Time to spice it up!