Now more than ever it’s important to be eating well to keep your body and immune system healthy and fueled. The best way to do this is with lots of nutritious veggies, protein and healthy fats. But with decreasing your trips to the grocery store it takes a little more planning to keep your pantry well stocked, especially when it comes to vegetables. See below for some ideas on how you can be most efficient and healthy with your shopping.
By frozen:
- Fruits (these go great in smoothies, and some Greek yogurt to pack a protein punch)
- Spinach (can be used in omelets, soups, stir fries)
- Broccoli and other hearty vegetables (frittata, stir fry, soups)
- Carrots, peas (pot pie, soup)
Buy canned:
- Corn, asparagus, carrots (stir fry, salads, soups)
- Olives, beets, artichoke (goes great on salads)
- Beans, chickpeas (stews, salads, homemade hummus, burrito bowls)
- Pickles (good source of electrolytes)
- Avocado purée
- Canned pumpkin, tomatoes, salsa
- Apple sauce
- Pears, peaches, pineapples
Fresh fruits and vegetables with longer shelf lives:
- Carrots
- Beets
- Broccoli
- Apples
- Banana
- Cabbage
- Cauliflower
- Brussel sprouts
- Oranges
- Onions
- Radishes
Starchy and nutritious vegetables with long shelf lives:
- Butternut squash
- Sweet potatoes
- Spaghetti squash
- Parsnips
- Acorn squash
- Yams
- Rutabagas
- Turnips
Don’t let this situation be an excuse to eat poorly. Rather use it as inspiration to eat healthy and get creative. Shop responsibly and respectively. Most importantly, stay well and healthy!
Fed and Fueled 