Making the Most of What’s Left in your Pantry.

Summer Edition.

Whether you’re traveling this summer or staying close to home, it’s a perfect time to use up what you already have in the pantry instead of continuing to stockpile new things and crowding your cupboards.

Summer makes this easy- with all the fresh produce available, you don’t need to lean as heavily on pantry staples.

Here’s how I like to use clear my pantry up this time of year:

• Cook dried beans in big batches and toss them into quinoa bowls or green salads for extra fibre and a touch of heartiness. Use up canned beans the same way.

• Add dried fruits like cranberries or raisins to summer salads—they bring a bright, sweet flavour and a satisfying chew.

• Don’t get picky about pasta shapes—anything goes when you’re making a cold pasta salad. Use up rice + grains the same way adding lots of fresh herbs.

• Pull out the half-used jars. Olives, capers, artichoke hearts, and sun-dried tomatoes all make delicious additions to summer salads. You can toast seeds and nuts for added crunch.

• Make a canned fish salad once a week—it’s one of my go-to lunches. (This one, this one and this are some of my favourites.) The EPA & DHA omega-3s are anti-inflammatory and support brain health.

• Use up those odds and ends of flour and make simple bread roll recipes or tortillas. Make a batch and use them for sandwiches and/or wraps throughout the week.

While you're at it, take a few minutes to compost or discard anything you find that’s expired or clearly past its prime:

• Old, rancid oils, nut butters, or nuts and seeds

• Dead yeast

• Expired sauces like soy, tamari, hoisin, or fish sauce you haven’t touched in years

Once your pantry is cleared out and reset, it’s the perfect time to restock with intention. Below, I’ve shared a list of my favourite summer staples as a nutrition coach, whole-foods advocate, and mother of four.

This is a page straight from Nourish + Thrive, my seasonal meal planning eMag. The summer issue just dropped (learn more here) and you can access it here if you’re a paid subscriber.