Homemade falafels!
We are minimizing grocery shopping visits these days, as I’m sure many of you are doing as well. We are also incredibly lucky that our favorite place to shop is a small, family-run grocery store in the city that offers incredibly fresh selections. My favorite part about this store (Bi-Rite, for all you San Franciscans) is that they support local, organic farms so not only can we be assured that the food quality and flavor is top-notch, but we also feel like we’re doing our part to support local businesses.
Now, regardless of where you are shopping, I have a few tips for how to stock up in order to eat well for a couple weeks.
With Vegetables and Fruit:
When buying FRESH, look for root veggies (sweet potatoes, potatoes, parsnips, carrots), squashes (acorn, delicata, butternut), onions and garlic, and durable lettuces (kale, chard) because these will stay fresh longest. Cruciferous vegetables tend to store well too, like broccoli, cauliflower, cabbage, and brussel sprouts. Another tip, try to shop for unripe veggies/fruits like avocados and bananas to keep them longer.
When buying CANNED, look for the labels BPA-free and organic to assure you’re getting the healthiest options out there. I stock up on canned tomatoes (for pasta sauces), all sorts of beans, and canned coconut milk (great for soups and curries).
When buying FROZEN, look for organic. I personally stock up on frozen berries, spinach, broccoli, and peas. I feel like I can add these easily to a meal to get some extra nutrients. Buying frozen is a great option because fruits and veggies are frozen at peak ripeness, meaning they are rich in nutrients!
What Else am I Shopping For?
I am stocking up on my favorite grains, pastas, and snack foods, like rolled oats, quinoa, brown rice, pasta, rice cakes, almond flour crackers, nuts, and nut butters.
For meats, I am stocking up on wild-caught canned tuna and salmon. We are also getting pasture-raised organic chicken, ground turkey, and fish to freeze.
For eggs and dairy, we are getting 2 dozen eggs at a time and hard cheeses that last in the refrigerator.
Of course, we’re getting some baking essentials like chocolate chips, almond flour, cinnamon, and maple syrup so we can make homemade treats!
Example of my weekly menu!
PLAN ahead!
(Plan for your grocery run and plan for your meals!)
When meal planning, think about your fresh foods. Try to use produce that won’t last early in your meal plan. If you’re making a soup, stew, or curry, make a double batch so you can freeze the leftovers for a meal down the road! Share your favorite recipes with friends and family. We can all use a little inspiration now that we are cooking every meal at home!
Make a menu for the week to plan out what you’ll be eating using the ingredients you have! TIP: Hold on to these menus so that you can refer back when you need dinner ideas down the road!
