on repeat/chronically stocked: all the workhorse ingredients i try to never run out of

i compiled all my new favs along with my ride or dies so it's all in one place for you to grocery shop from, along w 2 gorg recipes: a grilled chicken caprese sitch and parm zucchini fries <3

here’s what i’m covering in today’s letter in case you’re short on time :)

- the masterlist of the workhorse foods/ingredients i try to never run out of for you to grocery shop from
- how i incorporate in meals n snacks with recipe details
- 2 gorg recipes: my caprese chicken and zucchini fries
- the stuff i’m not brand loyal to at all and the things I find worth it, etc etc etc

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i’ll be completely honest i don’t have a casual relationship with grocery/pantry items. i go full obsession zero brakes until i either burn out or die loyal! people have asked for an updated version of the new and the old favs all in one place for easy access when you’re at the store or in need of an online stockup. i’ve gotchu!! i’ll keep this masterlist updated! <3

oh also ;) if you’ve noticed there’s a bit of a formula to the plates/snack boxes i share in terms composition and specific portion sizes, you’re not wrong. been working on bringing that all to life for you here, stay tuned ;) ;) ;)

also proof of life/chop!

things i try to never run out of:

zucchini: if nothing else than to make these outrageous zucchini fries (recipe below!)!!

bell peps: have been working overtime in my house lately. for bell pep boats, fajitas, lunch boxes and snacking on sliced and raw, i’ve been buying extra and oliver and i have been devouring!!

romaine spears: have been on an open faced sandwich kick

persian cuc: i really love sliced cuc, drizzle of toasted sesame oil, drizzle of rice wine vin topped with this furikake

cabbage: i’m a big fan in all forms but especially this shredded cabbage when i tell you this is the backbone of my kitchen i am not exaggerating. i love using in a salad to make coleslaw (with equal parts this garlic fluff and this buffalo sauce - report back on this!) but i use most often cooked down in olive oil with a caramelized onion which is truly heaven on it’s own but i also use as the foundation for my frittatas.

brussels sprouts: i love cutting so all the leaves fall off and air frying as chips with olive oil and salt (non overlapping) at 400 for 4ish min. re: air fryer people always ask this is my air fryer of choice she’s cute n compact

cheese: is very important to me!! string cheese, this sliced cheese for a quesadilla , a buffalo mozzarella sitch for pizza/caprese (i buy this one), this for oliver, and a hard nice cheese, my favorite is this perfect cheese for a more elevated plate/snack board

this and really only this olive oil spray: i was always against a spray bc most have propellants/use aerosol and add chemicals/artificial emulsifiers/are not pure olive oil but this is and i’m fairly obsessed especially for stuff i pop in the air fryer! i of course also have a traditional glug pour olive oil too!

curry: this one!!!! so nice to have on hand for stir frys and mixed into coconut milk for soup and braises like this recipe which is one of my all time favs (i do this recipe with miracle noodles)!

omg these clean cheeto dupes: i originally got these for oliver but am deeply obsessed myself

these crackers: obsessed

both of these olives!!!: green and kalamata

bars: for a long while i was anti bar, but now that there are some that are genuinely high quality and low in sugar i do think they are helpful to keep in one’s bag/desk/car/suitcase. my frontrunner fight now is this cookie dough one omg. made with grass fed whey and low in sugar. the other one i really like and had been recommending up until i found the first is this one which is also so freaking good and has the same type of ingredients +egg but is slightly denser, i favor the cookies and cream here too but get the variety pack for fun

this chocolate: i’m all about this chocolate currently. i often have 3 of these a day and they really hit the spot!!!

this tomato sauce: this is a ride or die item i’ll be using until the end of time!! the taste is heaven and it’s the lowest sugar brand i have found in all my years. remains perfect on spaghetti squash

coconut aminos: this one specifically, for an umami bump for stir frys and salad dressings. some have added coconut sugar, but this one doesn’t!

portobellos: i love roasting sliced mushrooms and leeks at 400 for 20 min even in the spring/summer. also for the lil portobello pizzas from last year which are heavenly.

recipe: