Three Things Every Healthy Cook Has in Their Kitchen

March 6, 2016 | By | Comments (6)

What sets the healthy cook apart from the not-so-healthy ones: their kitchen. How you stock your fridge and pantry is how you cook, and how you cook determines so much about your health, from your weight to your happiness. Here, the three things every healthy cook needs in their kitchen:


1. Canned beans. From an elegant entrée to a super speedy soup, canned beans offer a hearty, fast, and affordable way to add protein and fiber on the fly.


2. The makings for mirepoix. Carrots (parsnip if we’re feeling fancy), onion, and celery – always at the ready allow a cook to build a flavorful base for a bazillion recipes, without the need for copies amounts of fat or salt.
Credit: Amy Neunsinger/Getty


3. Citrus, fresh and bottled. Sodium and fat-free but bursting with flavor, the zest and the juice of lemons, limes, oranges, and other citrus brighten soups, sauces, and desserts.

Tell us: What are your healthy pantry must-haves? Please, share in the comments.

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  1. Armand Bellora

    In addition to using citrus flavor to add zipp to many dishes, I like to add a tablespoon or two of balsamic vinegar for the same purpose. It’s especially good in tomato based soups, lentil soup, and chilli.

    May 8, 2016 at 6:57 am
  2. ELLEN R

    Gotta’ have canned Italian tomatoes good ones. Boxed stock. Unsalted butter.

    March 16, 2016 at 3:33 pm
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  5. Rina again

    I agree with all of them but I would not buy the beans in cans bcuz the chemicals in the cans that seep into the foods. I make a big batch and freeze them. The same goes for citrus that comes in bottles and the taste doesn’t come close to fresh and the grated peeling is where some of the aromatic flavor is.

    March 6, 2016 at 11:03 am
  6. Rina

    Fresh garlic and ginger (peel d ginger & freeze whole, it last longer & micro grate when needed, Thnxs Rachael Ray). They cost super cheap and adds many health benefits(too many to name hehe) and burst of flavor to any dish

    March 6, 2016 at 10:50 am

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