Tips for a Plant-Based Diet and Pantry

Getting adequate amounts of essential nutrients from food is crucial, especially when stress and anxiety are at an all-time high. We asked Barry’s New York Senior Instructor, Luke Skolkin, for his tips on how to set-up your shelf-stable pantry while keeping it clean.

TIPS FOR A PLANT-BASED PANTRY

In an effort to stay inside, I’m stocking up on plant-based non-perishable foods that are rich in protein, vitamins, minerals, fiber, and many other nutrients. It’s easier than you think!

Legumes

I always make sure to have at least three stocked up in my pantry. My repeat purchases are:

Black beans
Lentils
Chickpeas

I’ll use them in everything from soups and chili to salad toppers. I love them because whether they’re canned or dry, they’re low in saturated fat and high in protein, fiber, antioxidants, iron, calcium, phosphorus, zinc magnesium, and folate. Not to mention, they have a very long shelf life.

Grains

Complex carbohydrates, or whole grains, are loaded with fiber, vitamins, and minerals.

Whole grain pasta
Steel-cut oats
Brown Rice
Quinoa
Fortified cereals

Add them to salads, use them as the perfect side dish, or eat them on their own, you’ll feel full and have the energy you need to organize your closet, do one the Barry’s LIVE workouts, or run a Netflix marathon.

Dried Fruits

If you can’t get your hands on fresh fruits, keep dried fruits in your pantry instead! One of the best ways to get your daily servings of fiber and antioxidants, and they taste great. My favorites are:

Raisins
Dates
Figs
Prunes

Just a heads up, dried fruits contain more sugar than fresh!

Nuts and Seeds

Moving on to healthy fats which contain most omega-3 and six fatty acids.

Almond butter
Cashew butter
Brazil Nut butter

While your favorite Fuel Bar barista won’t be making you a Superfood Flex anytime soon, try recreating your own by adding some of these seeds to your post-workout smoothies: