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Establishing a balanced grocery routine can be a bit of a conundrum. When you have to consider product pricing, convenience,expiration dates, personal preferences and more all in one go, it can take several trial-and-error trips for you to identify which foods are going to be staples in your kitchen and which items are to remain on the grocery shelves indefinitely.
To spark some inspiration for your next grocery trip, I took some time to talk to theEatingWellteam, including our registered dietitians and food editors, to see what item always makes it into their carts. Here are seven of our favorite foods to stock up on.
Mini Cucumbers
Regular cucumbers are perfect for salads and eating in slices, but our associate editorial directorVictoria Seaver, M.S., RDbelieves mini cucumbers are the perfect crisp and crunchy bite for a quick snack. She says, “I’ll add sliced mini cucumbers on top of hummus-topped toast with a drizzle of chili crisp or some type of hot sauce. They’re an easy snack to bring to the office or dip into hummus or ranch dressing. And you can never go wrong with a cucumber salad!” Next time you buy some mini cucumbers, make sure to use them in ourCucumber & Roasted Red Pepper Hummus Wrapfor a fresh and simple four-ingredient meal.
Almond Milk
Danielle DeAngelis,EatingWell’s associate news editor, says she runs on almond milk. “I put it in my coffee, tea, cereal and any baked goods I make.” She gravitates towards the Blue Diamond or Great Value brands of unsweetened vanilla almond milk since it complements the sweeter settings she uses it in. But you can also use unsweetened plain almond milk in savory recipes, like ourVegan Scalloped Potatoesthat make a flavorful dinner side dish.
Eggs
Eggs can be used for far more than just breakfast and baking.EatingWell’s nutrition editorJessica Ball, M.S., RDloves to enjoy them at all times of the day. She says, “I make a big batch of hard boiled eggs (around six) each week for salads or grain bowls. Or if I’m at home and don’t have much in the fridge, I’ll make egg tacos for lunch with whatever veg, avocado, salsa or herbs I have.” At least twice a month, Ball also uses eggs at dinner time for pantry recipes like ourShakshuka (Eggs Poached in Spicy Tomato Sauce).
What Happens to Your Body When You Eat Eggs Every Day
Corn Tortillas
“As Mexicans, tortillas are our top whole-grain food, and we basically eat them every day,” says our senior nutrition editorMaria Laura Haddad-Garcia. “Corn tortillas are packed with fiber and a good source of certain vitamins and minerals, such as calcium, magnesium and B-vitamins. They are super versatile. From quesadillas to tacos and enchiladas, tortillas always have a place at our table.” Haddad-Garcia and her entire family especially love to use corn tortillas in her mother’s recipe forTostadas con Nopales y Queso Panela,
Bananas
We use bananas in everything, fromovernight oatstomuffins, because the fruit is versatile andbudget-friendly. And those are the exact reasons bananas are a “must-buy item when grocery shopping” forEatingWell’s associate food editorAlex Loh. She says, “Adding a whole banana to my smoothie is an easy way to start my day with a serving of fruit. Plus, they’re great to have on hand when I need an afternoon snack.” So next time you’re wondering which fruit to grab from the store, consider the banana.
I Make This Quick Bread Every Time I Have Ripe Bananas—and It’s Ready in Just Four Steps
Canned Beans
When I’m on my weekly shopping trip, I never fail to restock on no-salt-added canned beans. I use them in everything. Black beans are perfect for blending into brownie batter (you don’t even taste it). Cannellini beans are delicious in any simplepasta dishwhile pinto beans can be incorporated into many homemadeTex-Mex dishes. And don’t get me started on the versatility of chickpeas! Plus, beans arepacked with fiber, protein and other nutrientsthat help me feel satisfied after a meal.
Seasonal Fruit
When out of season, certain fruits in your grocery store might start to become more expensive. That’s why Ball vies for in-season fruit while grocery shopping. “Most of the time, I eat the fruit withGreek yogurt and nutsor with a few slices of cheese as a snack,” she says. Ball also has her seasonal favorites: “I opt for citrus in the winter, berries and stone fruit in the spring and summer and apples or pears in the fall, but I like to be flexible with what’s on sale.”
Keep reading:10 Fruits You Should Eat Every Week, According to a Dietitian
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