If you possibly can, try to avoid using canned food unless it’s low in sodium (haha, see what I did there?) Take a look at the next can of soup you eat; not only is only a portion of the can a serving size, it’s racked with salt and many other questionable ingredients.
Much like the advice the federal government is getting when it comes to school lunches, find other spices that will enhance the dish instead of going straight to salt. Can I get a BOOYAH? No? Okay, the spice list will be published soon.
- Canned or dried beans (Lentils, black beans, kidney beans, garbanzo, pinto beans. You can really go bonkers with beans)
- Quinoa (A full protein and very filling)
- Couscous (Whole wheat, quick and easy to make)
- Various pasta (Whole wheat, limit how much you buy, try to think of pasta as a last resort)
- Polenta (Polenta pizza is easy, cheap, and delicious)
- Basmati, short grain, arborrio, brown rice
- Steel-cut or instant oatmeal (good for your heart, quick and filling)
- Canned or jarred tomatoes (useful for sauces or soups)
- Marinara sauce
- Coconut milk
- Dried fruit (Great for pilafs and salads)
- Nuts (raw cashews, almonds, and walnuts make salads and pilaf exciting)
- Popcorn kernels (Once you make popcorn on the stove, you will never want to use the microwave)
- Seeds (Also great for salads and pilafs)
Have you ever heard of MyPlate? The new way of looking at the food pyramid suggests only 1/4 of your plate should include a starch. Think about this when you buy your grains!