pan from a company called GreenPan,
and I’ve used it successfully. If you would
prefer not to invest in a cast-iron skillet,
you can look into “green” or “eco” pans
to determine how you feel about them.
• Immersion blender
• Ice cream maker
• Wire cooling rack (can use a slotted baking
sheet instead)
STORAGE EQUIPMENT
• Variety of glass sealable containers
(I like Glasslock)
• Food storage zip-top bags: Perfect for frozen
fruit and dry goods such as flours, nuts,
and grains.
• Insulated food and beverage containers:
I like Thermos brand. These are useful for
food-to-go and in lunch boxes, for both
hot and cold items. An optional item is a
Yeti cup (or one from a similar, knock-off
brand), which keeps liquids hot or cold for a
long time.
• Mason jars: Great for soups, smoothies, and
salad dressings.
Pantry Food Staples
The following are MY staples and the staples
for this book. If you buy and stock these, all
you will have to do is purchase perishable items
when you want to make a recipe: fruits, veggies,
meat, eggs, dairy. Start here and feel free to
experiment with ingredients as your comfort
with cooking grows. Note I have tagged some
ingredients with an *. These are ingredients
that are a bit more exotic—I have included
suggestions for using them starting on page 42.
Swapping
healthy fats
into your diet
is as simple as
using grass-fed
butter, organic
coconut oil, and
olive oil, and
leaving behind
hydrogenated
and trans fats.
FATS
• Extra-virgin olive oil: As classic as it gets;
I probably use olive oil every single day in
cooking. Its slightly savory umami flavor
pairs with almost any protein or vegetable,
and it is full of heart-healthy fats. When
it comes to olive oil, make sure you are
purchasing “extra-virgin first cold-pressed”
oil, and look for a bottle that is dark/opaque
(to protect it from destabilizing sunlight
heat). This ensures you are getting the
freshest, highest quality olive oil, which
easily goes rancid.
• Extra-virgin organic coconut oil*
• Grass-fed butter: What is left to be said
about butter? It makes everything taste
better, richer, more satisfying, and more
complex. I use it in moderation, as I do
all ingredients, but there are certain
instances in which nothing beats butter—
like slathered on a freshly baked muffin
or tossed in pasta with a pinch of sea salt.
I always have Kerrygold grass-fed butter
in my fridge, and unless you have a dairy
allergy or intolerance, I recommend the
same for you.
• Toasted sesame oil*
VINEGARS
• White balsamic vinegar: This is my go-
to vinegar, and my husband actually
introduced me to it. Made from white grapes
and white wine vinegar, white balsamic has
a lovely flavor and a clean aftertaste. It also
has a hint of sweetness, and I think it is an
ideal base for salad dressings. If you want
a vinegar that is less intense than white
vinegar, I highly recommend this.
note: When a recipe calls for this in the
book, it is factoring in the natural sweetness
of white balsamic. If you substitute a more
acidic/less sweet vinegar, you should add
more sweetener to taste.
• Dark balsamic vinegar: A classic and staple
of our pantry. Good balsamic vinegar is
made from simmering grapes for hours
until they are syrupy and caramelized.
