The Low Carb Pantry

The pantry that I used to cook from has gone through some adjustments in the last few months. The following shows how I took a traditional pantry set up and took out the high carb food. Also no high fructose corn syrup or nitrates allowed. The changes are small, but, believe me,  have made a significant difference. I admit I am still learning. Click here to jump to the post that shows what was taken out and added.

Basics of the Low Carb/Fresh Hand Me Down Pantry


  • Black
  •  Great Northern (white)
  • Chick Peas (bean or pea, what will it be?)
  • Kidney
  • Red


  • Chicken/Beef broth

Fresh Herbs (These grow in my yard and in pots on my patio . I just snip and go.)

  • Cilantro
  • Parsley
  • Basil (plant a few so we can make pesto in the summer)
  • Oregano
  • Sage
  • Chives
  • Thyme
  • Mint
  •  Rosemary
  •  Dill

Dried Seasoning and such- I prefer fresh but that isn’t always possible.

  • Oregano
  • Cumin
  • Garlic Salt
  • Black pepper
  • Salt-Kosher and Sea
  • Paprika
  • Tarragon
  • Chilli powder
  • Onion Powder
  • Garlic Powder
  • Crushed red pepper


  • Olive
  • Butter
  • Ghee
  • Coconut oil
  • Sesame oil
  • Rice vinegar
  • Balsamic vinegar
  • Apple Cider Vinegar (with the mother)

Nuts/Seeds- Raw and unsalted

  • Walnuts
  • Pecans
  • Pine
  •  Almonds
  • Sesame seeds
  • Pumpkin seeds

Veggies/Fruits (Many other fresh fruits and veggies are brought home in season. These are always in the house as a basic pantry set up. Organic when possible.)

  •  Mushrooms
  • Broccoli
  • Cauliflower
  • Zucchini
  • Kale
  • Carrots
  • Tomatoes (fresh, crushed, paste, sauce, you name it)
  • Romaine
  • Green beans
  • Artichoke hearts
  • Jalapenos (fresh and in jar)
  • Celery
  •  Bell peppers (all colors)
  • White/red/green/yellow onions
  • Corn (fresh and frozen)
  • Peas (fresh and frozen)
  •  Lemons/limes
  • Berries (fresh and frozen)
  • Apples
  • Bananas
  • Avocados


  •  Block cheeses; cheddar, parmesan, jack, swiss…..(shred it your self and stop eating caking agent)
  • Feta
  • Parmesan
  • Blue cheese
  • Mozzarella
  • Cream Cheese
  • Sour Cream
  • Milk/Cream
  • Greek yogurt
  • Cottage cheese
  • Almond Milk


  • Ground meats (beef, turkey etc.)
  • Sirloin
  • Flank Steak
  • Pork Chops
  • Chicken Breasts- whole and skinless/boneless
  • Fish (whatever looks good and is on sale; tilapia, salmon, shrimp are always in my freezer)
  • Cold cuts/Bacon-Nitrate free
  • Nut butter

Other essentials

  • Spaghetti Sauce (no high fructose corn syrup and only if you know what all the ingredients are)
  • Salsa
  • Sriracha
  • Olives
  • Honey
  • Horseradish
  • Sun dried tomatoes
  • Ketchup (no high fructose corn syrup)
  • Mustard (So many choices. I keep Dijon, yellow, stone ground)
  • Blue Corn chips (because you can’t make crunchy avocado salad without them)
  •  Worcestershire sauce
  • Coconut Water and Milk
  • Whole Leaf Aloe Vera Juice
  • Chia Seeds
  • Mayo (no high fructose corn syrup)


  • Almond Meal
  • Coconut Flour
  •  Flax Meal
  • Garbanzo Bean Flour
  • Turbinado sugar
  • Apple Butter

That’s it! Now let’s get cooking.  There are many, many recipes that can be made from these ingredients.

Recipes to print



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