Having a well-stocked pantry can be a HUGE life-saver!
Just came back from a mini getaway and need to cook something for dinner? Your pantry to the rescue. It’s pouring outside and you can’t step out to do groceries? Your pantry in shining armor is here to save you. Need to save some $ while still eating healthy? Turn to your pantry. Check out How to Save Money With An Organized Pantry for more on this.
Well, you get the idea.
The pantry is your little special room where you can make magic happen when it comes to everything cooking and healthy eating. Don’t believe me? Here are 3 of my FAVORITE go-to’s that mainly use ingredients right out of the pantry.
Red Lentil Wrap
It’s a fact that I have lentils almost every week. Although I typically add them to soups, this red lentil wrap is just PERFECT! And the best part is that you literally only need red lentils, water, and spices. That’s it. So it’s gluten-free AND vegan friendly.
Other than it’s simplicity, it’s a really nourishing and healthy way of enjoying wraps. Store-bought wraps can be very refined and come with tons of added ingredients that are not that great. And this recipe is so simple using inexpensive ingredients making it a solid go-to in my book.
A little TNN (The Nutrinut) tip, you can make it thinner if you want a crepe or thicker if you are into savory pancakes. The difference is going to be in the amount of water you add.
You can find the Red Lentil Wrap recipe right here!
Did you know you can make THE EASIEST plant-based chicken-less nugget with just 2 ingredients? It’s quick to make, simple, and uses basic ingredients that you probably already have at home: chickpeas + oats! I’ve made this recipe so many times and it’s definitely one of my favorite ways of enjoying chickpeas.
You might be wondering how I got here? And I am more than happy to share!
As part of my meal prep, I typically cook one bean for the week. Often-times, that will be garbanzo also known as chickpeas. But here’s the thing. I’m the type of person that really enjoys variety. So what I do is transform dishes throughout the week. That way I don’t get bored repeating the same main ingredients.
Many of the store-bought plant-based patties have chickpeas as their main ingredient. So I decided to mix some mashed chickpeas with oat flour and spices to see what happened. And they came out so good I just had to share.
Learn how to make these delicious chickpea nuggets right here!
Coconut Mango Overnight Quinoa
As of now, I’ve only included savory recipes. But my love for sweets made adding this overnight quinoa to the list a must. It not only works as breakfast or snack but also dessert. It’s that good!
This recipe is topped with mango, but you can swap it out for any other seasonal fruit or even add some cacao powder for the chocolate lovers. Another little shout-out to meal prep here and another TNN tip. If you cook a batch of quinoa for the week just using water and no seasoning, you can easily transform it into savory and sweet. In fact, below you can find 2 other quinoa recipes other than the Coconut Mango Overnight Oats!
Which one of these is your favorite? Let me know in the comments!
Also, did you know that having an organized pantry helps you not only cook more but also eat better? Check out my FREE mini-course Pantry In Order for more!
FREE Training: Pantry In Order
Cook more and eat better with an organized pantry! PANTRY IN ORDER is my FREE mini-course teaching you how to organize your pantry so that it works for you. Are you ready to get your Pantry In Order?