Ingredients

Here’s a list of my favorite kitchen items and many of the ingredients I use here on the blog.

For an in depth guide on how to stock your kitchen with healthy whole foods, check out how to stock your pantry and how to stock your fridge, complete with printouts and shopping list suggestions.

Almond Flour
Made from blanched almonds, this flour is great for muffins, cakes, and breads. Some of my favorite almond flour based recipes include:

Amaranth
High in protein, this gluten-free grain is great in stews, cereals, and porridge. Some of my favorite ways to use amaranth include:

Baking Powder
This baking powder is gluten-free and a great staple for any kitchen.
Baking Soda
Remember to use double the baking soda than what the recipe calls for when using this baking soda replacement.
Cacao Nibs
Cacao nibs make the perfect snack… and also go really great in:

Raw Cacao Powder
Once you go raw, you’ll never go back! This stuff is so chocolatey and amazing, you’ll wonder how you ever handled eating the store-bought, dutch processed stuff.
Carob Chips
Carob is a great chocolate alternative for those who are sensitive to the caffeine in cocoa, or are interested in trying a more alkaline product. My favorite carob chip recipes are:

Chia Seeds
Chia seeds are tasteless bundles of omega 3s. Grind them and use them in place of eggs, add them to cereal, or breads. Some of my favorite recipes using chia seeds include:

Coconut Butter
Coconut is to coconut butter as peanuts are to peanut butter. Coconut butter is just mashed up coconut meat and it’s SO good. One of my favorite ways to use it is in:

Coconut Flour
A little coconut flour goes a long way in fact, for every 1 oz of coconut flour you need at least 1 egg added to the recipe! Some of my favorite recipes using this fun and healthy ingredient are:

Coconut Oil
My love of loves. I couldn’t live a day without my coconut oil, even when I was in India! Practically every recipe on the blog has coconut oil, so I cannot possibly pick a favorite.
Date Sugar
Date sugar acts as a great replacement for palm sugar and is a bit less expensive to boot! The great thing about Chatfield’s date sugar is that it’s gluten-free which is very rare among date sugars. Normally they add oat fiber or flour to help the granules from sticking together.
Dulse Flakes
A great addition to cooked grains, pulses, or added to seed/nut pates, salads, or enjoyed as a salty snack.
Spaghetti Sauce
Only the best store-bought pasta sauce you can get your paws on. It also doubles as a fantastic pizza sauce!
Flax Seed
I like to keep flax seed on hand at all times. Whole is best, then ground fresh using a coffee grinder if using for flax eggs. Some of my favorite flax based recipes include:

Hemp Hearts
Hemp seeds are a great portable, high protein snack and go good sprinkled on just about anything. From veggies, fruit salads, stir fries, sandwiches, and even puddings!

Herbamare
I like adding Herbamare to practically everything. It adds such a great flavor to sauces, dressings, and spreads!
Himalayan Rock Salt
High in minerals and low in toxins, Himalayan rock salt is a great and healthy alternative to table salt.
Medjool Dates
Every kitchen needs a bag of these. They make for a great snack, or could be added to one of these recipes:

Millet
Millet is a gluten-free seed cultivated in East Asia and makes for a great warm breakfast, salad topper, or addition to burgers instead of breadcrumbs. Use in:

Nutritional Yeast
Nutritional yeast is an inactive yeast with a nutty cheesy flavor, and is high in B vitamins. Best sprinkled on popcorn, garlic bread, and pasta sauce. Some of my favorite recipes include:

Palm Sugar
A great alternative to refined sugar, palm sugar is lower in GI meaning it wont affect your blood sugar as much. Use in recipes like:

Quinoa
Quinoa is a high protein gluten-free seed with a somewhat nutty flavor. It cooks in just 12-15 minutes and is a great addition to salads, cereals, and casseroles in place of rice. Try in:

Quinoa Flakes
A fantastic substitute to oats or breadcrumbs in meatballs, casseroles, cookies and other baked goods. My favorite recipes using these amazing flakes:

Raw Honey
Also known as unpasteurized honey and surprisingly popular at your local grocery store, this honey’s nutritional benefits are still in tact! Some of my favorite recipes using honey:

Rice
Lundberg rice is organic, low cost, and delicious! Some of my favorite rice dishes include:

Rolled Oats (uncontaminated)
Uncontaminated oats are safe for celiacs to eat, so long as they’re not sensitive to oats themselves. Some of my favorite oat recipes:

Stevia Extract/Concentrate
Stevia is about 300 times sweeter than sugar and is used as a replacement for sweeteners in many diabetic-safe recipes. Some of my favorite ways to use stevia include:

Sunflower Butter
So many people are allergic to peanuts these days, including me. Sunflower butter acts as a great replacement for peanut butter, late night snack, or spread on a thick piece of toast! Or, try it out in these recipes:

Vanilla Extract
A kitchen just isn’t complete without vanilla extract. I add it to practically everything! Make sure to watch for gluten containing vanilla.
Vegan Chocolate Chips
Enjoy life has a full line of gluten-free, dairy-free, vegan chocolate products. These little mini chips are great for:

Xylitol
My ultimate favorite alternative sweetener! Xyltiol aids in digestion, healthy gums and teeth, and doesn’t have an odd aftertaste. Some of my favorite recipes using xylitol include:

Share the love, earn karma points:
Pin It

{ 15 comments… read them below or add one }

Jessica @ Dairy Free Betty

Awesome post!!!

Reply

char eats greens

Holy…I swear everyone of these products I was like yes…yes…YES!!! Can I come over to your house, pretty pleeeease?!? Although I haven’t tried all of these, I know there are definitely some I have been thinking about and you just confirmed those thoughts!

Reply

Isabelle

I love these:
http://realrawfood.com/coconut/coconut-flour
I find it makes better recipes than Bob’s Red Mill.
I buy my almond flour from: http://store.honeyvillegrain.com/blanchedalmondflour5lb.aspx
As it is so much cheaper and bakes really well. Unfortunately they do not ship to Canada so I ship to a place in WA state and once very 2 mos or so I drive down to pick stuff up. Way cheaper!
I use this baking chocolate: http://www.lasiembra.com/camino/en/cuisine-camino/unsweetened-baking-chocolate and then add honey so I am not using any refined sugar. Are those cacao nibs free of sugar? I am on the GAPS diet so cannot do sugar.
Jut fyi. Thanks for the recommendations!
I want to try your almond flour donuts but need to get a pan.
Isabelle

Reply

Anjanette Carbone

Curious about coconut oil. Should I worry about the saturated fat content? Is it comparable to ghee?

Reply

Joanna

Leanne,

Your site/recipes/info are fantastic! It is refreshing to find a “safe haven” for those who suffer from a whack of food intolerances and it’s incredibly inspiring to make food that is healthy and looks and tastes amazing!

Question: for many of your recipes you use coconut or coconut-products, which serve either as a base, a sweetener or to build consistency (in lieu of milk/cream/butter). What would you recommend as a substitute for people deathly allergic to coconut? I’m at a loss and have tried several things (almond/rice/soy milk, walnut paste, honey…etc) that don’t quite do the trick. Right now I switch up between banana/apple purees and date syrup (though the date syrup can only take one so far due to the sweetness). Would be great to hear what you think. Cheers!

Reply

Leanne (Healthful Pursuit)

Hi Joanna, do you have a couple of recipes in mind that you wanted to try? If I get an idea of what you’re making, I’ll be able to give some recommendations for ya!

Reply

Joanna

Just a couple of the recipes I’m keen on trying: Gluten-free Naan, Pumpkin Pie Quinoa Breakfast Bake, Grain-free Ginger Spice Muffin Tops, No bake Pumpkin Tarts and the No bake Raspberry Cashew Granola Cakes. I’m not sure if the coconut is simply for the taste or the consistency, but whatever suggestions you can give, I’ll be happy to try!

Reply

Leanne (Healthful Pursuit)

Gluten-free Naan – switch out for butter or ghee, Pumpkin Pie Quinoa Breakfast Bake – switch out for butter or earth balance, Grain-free Ginger Spice Muffin Tops – this one’s tough because it’s made with coconut flour. If you’re looking for a coconut-free muffin top, you could try these: http://www.healthfulpursuit.com/recipage/?recipe_id=6006474, No bake Pumpkin Tarts – I’m not sure on this one… the only way I was able to hold it all together was depending on the coconut to harden. You could try mixing in egg and baking them like you would a pumpkin pie. No bake Raspberry Cashew Granola Cakes – just sub out the coconut for extra nuts/seeds and replace oil with honey. Hope that helps!

Reply

Veronica

yay! a hollistic nutrritionist who doesn’t swear by agave nectar!!

Reply

Leanne (Healthful Pursuit)

haha we’re a rare breed, I must say!

Reply

Amanda

Can’t wait to stock up for the summertime!

I was wondering which smoothies would be best to make in the morning and eat in the afternoon! I run a pool in the summertime and don’t know how I will survive with just my breakfast smoothie and no afternoon one! Having a blender at work is not really practical, any ones you would suggest that could withstand the day in a fridge before consuming?? (

(I have tried this with a few smoothies, some work better then others!)

Thanks!

Reply

Leanne (Healthful Pursuit)

Hi Amanda – I just noticed your comment from April! I’m so sorry I didn’t get back to you when you posted it. Regarding smoothies that do well in the afternoon – I really like the caramel apple smoothie when it’s sat in the fridge for a day. Also, the OJ lean and green – you can make it into a smoothie instead of a juice and it’s also really good after sitting around. Hope that helps!

Reply

Allegra

Wow! Thanks for taking the time to list all the common ingredients you use. This is a beautiful website by the way! I can’t wait to take a look at all of your recipes! I’m always looking for new and fun ideas. Healthy does not have to be boring ;)

Reply

Monique

Hi Leanne,

Thank you so much for such a great site. It is GREAT. I have a question to ask regarding – cooking with oil. I use to make carrot muffins which took 1 1/2 cup of canola oil – what can I subsitute canola with to make it healthy?

Reply

Leanne Vogel (Healthful Pursuit)

Hi Monique – thank you for your kind words, I’m happy that you like my space! Assuming this is NOT a gluten-free baked item, you should be able to substitute 1-1/2 cup canola oil for: 1 cup apple sauce or mashed banana and 1/2 cup melted coconut oil or grapeseed oil. Hope that helps!

Reply

Leave a Comment

Healthful Pursuit Inc. provides information in respect to healthy living, recipes, nutrition and diet and is intended for informational purposes only. Read site terms here.