Pantry staples are key when it comes to putting together a last-minute meal.
When you’re unable (for whatever reason) to make it to the grocery store, it’s nice to open up the pantry door to find a treasure trove of shelf-stable foods waiting to be made into something great. The key is doing just a little bit of pre-planning and mixing in some creativity, and you’ll be ready to turn a mere can of beans into a nutritious and satisfying main meal.
Lisa Wingrove, RD, CSO, registered dietician and manager of campus and community initiatives at the University of Colorado Anschutz Medical Campus, offered a few tips for keeping your cooking healthy even when you have to rely on non-perishables.
First, throw out the cookbook. “What I would encourage people to think about is not losing their mind over recipes that require ingredients that they don’t have,” says Wingrove,…