Top shelf: Karam’s garlic sauce (I love this in salad dressings and tacos), spicy pickles, coconut kefir, defrosting chicken stock for braising, sliced crudités, pink lady.
Second shelf: local bee pollen (determined to kick these allergies), pecan butter, coconut yogurt, dates, chicken from last night’s dinner that I’ll throw on a salad or stir fry. Third shelf: I’ve been trying to get in the habit of lite meal prep (emphasis on lite). Full blown meal-prep feels unrealistic to me, but I do like having some stuff prepped that I can throw together in a pinch, and not have to sacrifice flavor. This shelf has some prepped stuff for a quick salad, stir fry or bowl: onions, two different kinds of sauerkraut (#FermentationNation), pepperoncini, carrots, cabbage, radishes, and anchovies. I also have baking soda and more garlic sauce in the back. Fourth shelf: Nuts, flour (coconut, hazelnut, brown rice), and rosemary and thyme. Drawers: Random assortment of produce: orange, lime, lemons, ginger (I never know if this needs to be refrigerated), dino kale, brussels sprouts, salad greens, zucchini, and broccolini.
Side door: Top shelf: Soy-free miso paste (I haven’t actually tried this yet, TBD), tahini x2, horseradish mustard. Second shelf: White wine for cooking, and sparkling for not cooking. Third shelf: Maple syrup, coconut aminos (obsessed), fish sauce, blackstrap molasses, and dairy free pesto.
Pantry: Top shelf: oils, vinegars, back-up coconut aminos, coconut oil, vanilla extract, peppermint extract, back-up maple, a sh*t ton of ghee, whole grain mustard. Second self: cacao powder, Moon Juice adaptogens and brown-rice protein powder, nuts, more alternative flour, psyllium husk, matcha, cacao nibs, and chia seeds.