The Food Staples We Always Have In Our Kitchen (and our go to meals)

Stocking the kitchen (especially in a pandemic) isn’t exactly an easy task. Whilst I’m busy ignoring the Pringles, my boyfriend’s snuck a pack of cookies in the trolley, eating healthy has never come naturally to us.

However, because of my health, we spend a lot of time thinking about the food we’re putting into our bodies. I have trigger foods (dairy, complex carbs, green veggies) that we try and steer clear of, and we’re trying to eat as healthily as we can. For us, that means a minimum of processed foods, and cooking as much as we can from scratch – with the occasional treat for good measure.

Grocery hauls are far and away my most popular insta stories content, so since you guys are as nosy as me, I thought I’d share our kitchen staples, that we keep on hand, as well as our favourite meals to make with them!

grocery haul jaye rockett

Fridge Staples

  • Avocados
  • Mushrooms
  • Purple sprouting broccoli
  • Asparagus
  • Rocket
  • Plum tomatoes
  • Cucumber
  • Peppers
  • Carrots
  • New potatoes
  • Sweet Potatoes
  • Strawberries
  • Blueberries
  • Pink Lady apples
  • Oranges
  • Celery
  • Kale
  • Spinach
  • Baby corn
  • Pak choi
  • Chilli peppers
  • Parmesan
  • Hummus
  • Chicken pate
  • Bacon lardons
  • Boneless chicken thighs
  • Turkey mince
  • Beef mince
  • Halloumi
  • Extra mature cheddar
  • Avocado Mayo
  • Oat milk

We don’t eat a ton of meat these days, and the meat we do eat is always stuff that’s easy for my stomach to digest, lean meats and minces. I love bacon lardons to add flavour and texture to salads and pasta dishes, but otherwise I steer clear of pork where I can, my stomach really struggles with it. We cook with chicken thighs a lot, especially in the Instant Pot, I just find thighs to have more flavour than breast meat! We eat a LOT of avocados in our house, at least one a day, and the same goes for tomatoes and mushrooms. I tend to snack on plum tomatoes in the afternoons, or carrot/cucumber sticks with hummus. I’m allergic to dairy, but I can handle small amounts of cheese, particularly hard cheeses, so I sneak those in in moderation.

fresh bread jaye rockett

Pantry Staples

  • Eggs
  • Quinoa
  • Gluten free pasta
  • Wholegrain rice
  • Rice noodles
  • Couscous
  • Olive oil
  • Apple cider vinegar
  • Buffalo hot sauce
  • Coconut aminos
  • Garlic sea salt
  • Cumin
  • Coriander
  • Dried chilli flakes
  • Smoked paprika
  • Hot chilli powder
  • Garam Masala
  • Basil
  • Thyme
  • Rosemary
  • Oregano
  • Chopped tinned tomatoes
  • Coconut milk
  • Lazy garlic
  • Onions
  • Garlic
  • Pine nuts
  • Popchips/tortilla chips
  • Tortilla wraps
  • Fresh sourdough
  • Rosemary crackers
  • Chickpeas
  • Butter beans
  • Gluten free flour
  • Cornflour
  • Coconut sugar

Our spice cupboard is the fullest cupboard in the kitchen, but because we make most sauces from scratch, it’s good to have a full arsenal. We have tons more than I’ve listed but these are the ones we use the most. We love making curries, we get through a ton of garam masala and coconut milk, and we’ll use chicken, chickpeas, potatoes, peppers, spinach, anything we have in the fridge really. We make a lot of chillis, and we fall back on mexican food quite a lot, making spiced meat and veggies that we dish up with beans, rice, quinoa, homemade guac or salsas. I try to avoid soy, as the hormone level sends my skin wild and makes me grumpy, but I love coconut aminos sprinkled over homemade fried rice for a healthy alternative. We aren’t gluten free, but we do try and cook gluten free at home where possible, the Sainsbury’s gluten free pasta is my favourite, and Dove’s Farm gluten free flour is fab. We swap out refined sugars for coconut sugar when baking, it’s especially good in gluten free brownies, adds a real caramelised flavour. My downfall is definitely snacking, and I’m a sucker for gluten free tortilla chips with homemade guac, or the Eat Real Lentil Chips with hummus. We buy fresh sourdough bread from our local bakery and it’s DELICIOUS.

buddha bowls jaye rockett

At the beginning of the week I always make up a big tub of guac, stuffed with onions, coriander, lime juice, chilli peppers and lots of garlic and salt, homemade pico de gallo, hummus if we haven’t got any, and quinoa. We add this to meals throughout the week, it’s so handy to have it ready to go in the fridge. Some of our favourite go to meals are…

Buddha Bowls

A scoop of quinoa, a scoop of hummus, half an avocado and any veggies that need using up! Super tasty and filling.

Jaye rockett red thai curry soup

Red Thai Soup

I make this in the Instant Pot, but it’s easy enough on the hob too. Simply add bone broth (or chicken/veggie stock), coconut milk, red thai curry paste (we make ours but store bought is great – we just look for ones without added sugar), shredded chicken, rice noodles, ginger, garlic red peppers, mushrooms, pak choi or purple sprouting broccoli, and a squeeze of lime to serve! This is so tasty and really filling.

jaye rockett avocado toast

Avocado toasts

Piled high on sourdough bread, we season avocado with salt, pepper, chilli flakes, and add bacon, ham, eggs, tomatoes, mushrooms, whatever we may have in the fridge. We probably have this for breakfast or lunch at least five times a week, but it’s wholesome and filling!

quinoa salad with kale and peppers jaye rockett

Quinoa Salad

I love quinoa, it’s high in B12 and a great source of protein, so I’m always sneaking it into salads and chillis and soups. I love making quinoa salad, tossed with kale, diced peppers, onions, cucumber, tomatoes, and drizzled with a little olive oil and apple cider vinegar.

avocado eggs tomatoes

I hope that’s helpful, or at the least interesting if you’re nosy like me! We find eating as much whole, unprocessed food as possible at home assuages any guilt of the occasional take out or naughty meal out!