Friends and family often ask us: What exactly do you eat? Eric has celiac disease, and I am lactose intolerant and have IBS. We can stump people when it comes to planning a dinner menu. But regardless of the lack of bread/normal dairy/various other random things that I can’t eat, we actually eat pretty normal food.
I personally love “a day in the life” and “what’s in my fridge” blog posts. So today, I thought I’d share a look inside our allergy-friendly fridge and pantry. I wrote this post shortly after returning from a trip to Whole Foods & Target, so you can see what we usually have on hand!
We are healthy-ish eaters. We always try for our five servings of fruit and veggies per day–but I like to follow the 90/10 rule. “If 90% of what you eat is healthy, the other 10% can’t hurt you.” So this is a look inside our real-life fridge and pantry. It’s not 100% organic whole foods and we don’t aspire to that 🙂
Fridge
- Dairy: Lactose-free whole milk, 2% milk, butter, plain & flavored Greek yogurt, cottage cheese, cream cheese, cheddar, parmesan, goat cheese
- Fruits: Bananas (not in the fridge), apples, blueberries
- Vegetables: Yellow potatoes, sweet potatoes, onions, shallots, baby & full-sized carrots, tomatoes, mushrooms, zucchini, broccoli, greens
- Meat & eggs: Just eggs & chicken breast–we eat meat 1-2x/week, rotating between chicken, turkey, salmon, and lean ground beef
- Condiments: Coconut aminos, dijon, catsup, avocado oil mayonnaise, maple syrup, peanut butter, jam, flaxseed, hummus, salsa
- Miscellaneous: GF bread, sprouted corn tortillas, chicken broth, apple juice (not for everyday–but I always have a chilled bottle on hand for nausea)
- Freezer: Peas, spinach, corn, blueberries, GF bread, vanilla ice cream
Pantry
- Staples: Jasmine & arborio rice, quinoa, black & pinto beans, chickpeas, dried lentils, gluten-free pasta, coconut milk, chicken broth
- Oils & condiments: Olive & sunflower oils, balsamic vinegar, sriracha (I hate spice but it’s a must-have for Eric!)
- Snacks & candy: Rice crackers, GF crispbread, GF pretzels, granola bars, roasted chickpeas, trail mix, pistachios, cashews, pecans, raisins, popcorn (for the air popper), dark chocolate
- Miscellaneous: Canned tuna, pickles, Cheerios, gluten-free chickpea “bread crumbs,” Gatorade (for nausea)
Baking Supply Cabinets
When you bake gluten-free, you have A LOT of flours. We buy ours at Whole Foods, iHerb, and Thrive Market.
- Flours & grains: GF oats, measure-for-measure GF flour, GF pancake mix, brown rice flour, white rice flour, sorghum flour, potato starch, tapioca starch, coconut flour, oat flour
- Sweeteners: White sugar, brown sugar, powdered sugar, honey, molasses
- Other baking supplies: Coconut oil, xanthan gum, baking powder & soda, salt, an insane number of herbs & spices (I store my collection in another cabinet!), dark & white chocolate chips, pumpkin puree
The vegetables/fruit/special ingredients vary from week to week, and our produce selection looks more interesting when the farmers market is open. And of course, sometimes we treat ourselves to things like bacon, expensive cheeses, frozen GF treats or pizza, etc. Life would be sad without an occasional treat!
But tell me, what’s a unique must-have in your pantry or fridge? Sauerkraut, liver, brussel sprouts, stinky cheese?
For me it’s that avocado oil mayo. Many people hate mayo, and I never liked it until I tried Primal Kitchen mayo. It’s actually quite a healthy fat source (no canola oil, artificial ingredients, etc) and I loveee dipping baked sweet potatoes fries in it 😀