Our Favorite Healthy Staples

Cindy, Green Bay, WI

Mini bagels, banana's, apples, raisins, cottage cheese, string cheese, pretzels, yogurt, fruit snacks

Cherie, Cincinnati, OH

Cinnamon, Natural peanut butter, Hone, Pure Olive Oil, Oregano, Bay Leaf, Cilantro, Cumin, Colander

Jan, Indianapolis, IN

Fat free refried beans, dry navy and pinto beans, high fiber bars, whole wheat flour, whole wheat pasta, oat bran, flaxseed, fresh fruit and veggies, lo-call/fat free dressings, 100% whole wheat breads, walnuts, fat free milk, oatmeal, frozen veggies and fruit, Splenda

Jo Ann, San Antonio, TX

Dreamfield Pastas good for Diabetics, Potatoes, Frozen Broccoli, Frozen Corn, Low Sodium Canned Green Bean and carrots, Skinless Chicken Thighs, Lean Ground Beef, Ground Turkey, Dry Pinto Beans, Onions, Red and Green Bell Peppers, mushrooms, apples, bananas, tomatoes, yogurt, cheese sticks, Tilapia Filets, Garlic, Refridgerated pizza dough for fresh veg. pizzas for kids

Joanne , Palmetto FL

Salad, fruits...(strawberries, blueberries grapes, broccoli, cabbage, zuccini, red, yellow and orange peppers

Paula, Jeffersonville, IN

fruit, yogurt, nuts, fiber bars, fat free milk, fresh and frozen veggies, whole grain bread, lean meats/fish/poultry, low fat cheese, olive oil, whole grain cereals, whole wheat pastry flour, Smart Balance margarine, sugar free jams/jelly

Barbara, Davie FL

Oatmeal and Cheerios

Susan, Milford, OH

Shelf-stable whole organic milk. This is commonly used in Europe and other countries outside of the US, but I had not seen it here before. As a single woman who doesn't really enjoy grocery shopping, this is a great staple to keep on the pantry shelf, for when I run out of ""regular"" refrigerated milk.

Helga, Floyds Knobs, IN

Dannon Non-Fat Yoghurt: equal amount of yoghurt and light whipped topping makes a delicious ""dressing"" over fresh fruit. Drained as a ""cheese"" it is yummy with herbs and spices on WASA crispbread and genuine German pumpernickel or plain with a topping of sugar-free jelly. Among other fresh veggies, green cabbage and iceberg lettuce. Stir-fried cabbage with onions, potatoes, carrots and apples spices with apple cider vinegar, sugar (or substitue and salt/pepper. As a salad or in a veggie soup. Iceberg lettuce with homemade vinaigrette, Vidalia onions and grapes or any other fruit as a dinner salad or for my lunch next day.

Drake, Chicago, IL

whole grain cereals, beans, peas, soy milk, low-salt crackers, sardines, tuna, fruit cups, turkey hamburger, fish sticks

Anne, Louisville, KY

Eggs, peanut butter bars, fresh nuts and spices, milk, fresh salad ingredients in the summer

LaNell, Rogersville, MO

Bragg's Apple Cider Vinegar (many healthful uses, especially ""heartburn"" - TB in little water, honey if needed). Coconut Oil (better to cook with, and useful as skin lotion, night cream for face, helps remove makeup, hair conditioner, etc. Many good uses and healthy for you.)

Kathy, Marrero, LA

Walnuts are a good source of protein and healthy fats. Great in salads and one handful will satisfy you. You can freeze walnuts and they are an easy snack to take with you.

Pyar, Tupelo, MS

I keep dried fruit, brown rice, whole wheat flour and lots of beans in my pantry. Dried fruit is a wonderful snack full of fiber. It's sweet so the kids don't feel like they are missing out on eating candy! Brown rice had become a favorite of ours. It is so much more flavorful than white rice. Beans are a way to get your needed fiber in every day. Just open a can and heat on the stove! Can't be easier.

Firooz, Kansas City, MO

Kim Chi, which can be mixed with noodles and/or fish/beef/chicken for a quick meal. Whole grain tortillas for sandwiches, egg burritos, or quesadillas, Sugarless gum to keep the mouth occupied throughout the day when snacking attacks may occur

Cheryl, Fond du Lac, WI

I always keep oatmeal on hand for meatloaf, baking and of course, a breakfast cereal.

Theresa, Louisville, KY

I keep quinoa, lentils, frozen veggies (especially peas), and canned diced tomatoes. Great as parts of meals or bases for making soups.

Dawn, Rock Hill, SC

Eggs, Cheese, fresh veggies and fruit

Betty Ann, Delray Beach, FL

For hurricane staples: wild Alaskan canned salmon packed in water...no added salt (can get them at www.vitalchoice.com), sardines packed in water; organic apple cider vinegar, organic spicy brown mustard, Bragg's Aminos; garlic and herb spice, sea salt, Smart Balance Peanut Butter, organic natural apple sauce in individual servings, canned pineapple chunks packed in water organic)

Charity, Atlanta, GA

I keep Bananas and Oranges. I have an orange and a banana with every dinner for my potassium and Vitamin C.

Bonnie, Des Plaines, IL

Fish oil capsules - always take them with meals to provide essential fats for healthy brain & cardiovascular system

Scott, Dickson, TN

Organic meats, (Venison, Duck, Goose, Quail) Fish frozen from fishing trips, pan fish, Trout and Catfish from the fresh water. Grouper, Snapper, Shrimp, Redfish, etc.. from vacations around the gulf of Mexico. I harvest these in the spring/summer/fall/winter and store them till the next when we run out. I have Long grain rice and Dry Beans to keep for long periods. Canning tomatoes, green beans, potatoes from the garden of last year or fresh from the garden. Spices Garlic, Lemon Pepper, bullion cubes, Ginger, Rosemary and Cajun. All of this provides an excellent source of protein and keeps your cholesterol in check. This allows me to become self sufficient if needed, but we do enjoy a eating out also.

Sue, Ripon WI

Tofu, fresh basil and rosemary, pine nuts, parmesan and feta cheese, olive oil, eggs, RED WINE, zucchini, pasta, kidney beans, onions, french bread and lots of family and sunshine!

Paul, Covington, LA

Steak, Ground Meat, Sausages, Bacon, Cheeses, Cold Cuts, Breads, Peanut butter, Crackers, Preserves, Peanuts, Tomatoes, Lettuce, Fruits, Fruit Juices, Vegetables (Fresh and Frozen)

Susan, Nashville, TN

Fruit; apples, bananas, watermelon, and lots of popcorn (97% Fat free), Fiber One bars are great too!

Matt, Memphis, TN

VitaminWater10 instead of soda. It satisfies the sweet tooth and saves calories and sugar.

Patrice, Bartlett, TN

I keep raisins or dried cranberries and unsalted almonds for a quick snack. Whole grain pastas, olives and a variety of beans Both canned and dry are a must in my pantry. Canned are great quick fixes for recipes during the week and I use dry beans in my crock pot.

Becky, Corpus Christi, TX

Whole Wheat Tortillas, low-fat yogurt, frozen fruit, soymilk (for power shakes), 1 or 2 large sweet potatoes, fresh spinach and large container of ricotta cheese. We use the tortillas instead of bread and sweet potatoes instead of potatoes, and fresh spinach instead of lettuce, and ricotta cheese instead of sour cream or cottage cheese for fillings or spreads.

Tobi, Louisville, KY

Grapes, sugar free water flavors, whole grain rice, sugar free Jell-O, whole grain bread, frozen peas, broccoli, and limas, and golden delicious apples

Diane, Pewaukee, WI

I buy raw unsalted sunflower seeds, walnuts and almonds, dried unsweetened fruit like cherries, blueberries, strawberries, yogurt coated cranberries, and make my own snack mix divided into small one or two serving containers. You know exactly what is in the snack mix and your portion. These items work well for me. You can add a bit of carob bits, unsalted whole grain pretzels to add a bit more to the mix. This type of mix made at home also provides the mega3 and fiber some are looking for.

Robert, Nokomis, FL

Whole grain rice, nuts, flax seed, frozen fish fillets, ground turkey, fresh eggs, lettuce, onions, garlic, soy milk, apples, orange juice, carrots, celery, lima beans, potatoes, plain yogurt, frozen berries,

Alcira, Dousman, WI

Oatmeal, brown rice, yogurt, skim milk, low fat cottage cheese, reduced fat cream cheese, a kitchen scale and measuring cups and spoons to make sure the portions are reasonable.

Eva, Lexington, KY

Olive oil - it a healthy oil to cook with. And I always try to have whatever fruit is seasonal on hand for colon-healthy snacking.

Judi, Franklin, TN

Agave nectar, organic buckwheat flour, raw almond butter, quinoa (grain, and flakes), raw nuts, almond milk, NO dairy, organic 70% chocolate, garlic, organic brown and wild rice, lots of raw veggies, wild caught salmon, herbal teas, decaf. green tea, expeller-pressed olive oil, organic raw oats, and we own a full house reverse osmosis water purifier.

Genevieve, Oxford, OH

Old fashioned oats for breakfast. Nuts and carefully selected granola bars for snacks.

Frankie, Tomball, Texas

Corn flakes - for cereal - a quick meal, or to crunch on top of a casserole of squash or zucchini, or on soup instead of croutons, or to crunch and roll fish or chicken in to bake.

Carolyn, New Orleans, LA

Chicken breasts, dried wheat pasta, eggs, tuna and a variety of cheeses

Margrit, Marietta, Georgia

brown rice, whole wheat pastas, all kinds of dried and canned beans, olive and canola oils fresh fruits and vegetables and salads assortment of nuts and flaxseeds

Renee, Independence, MO

Zip lock bag of mixed nuts & dried fruit

Yolanda, Sugarland, TX

Fruit, Myoplex bars, and shakes, lite bread, jam, salad stuff, soup lite) water and add to water stuff like propel, Snapple tea without sugar, cutup fruit, veggies, plenty of salsa, baked chips.

Barbara, Chicago, IL

Low sodium canned tomatoes (whole, diced, sauce, paste); Canned chilies; Dried beans and canned black beans; brown rice; rolled oats; raisins; olive, almond, peanut, and coconut oils, vinegars. Frozen plain vegetables and berries, onions, garlic, dried herbs, plain yogurt and cheeses of all kinds, home-made stock, soups and stews in the freezer

Rosalie, Sutherland Springs, TX

Whole Wheat flour, brown rice, garlic, onions, celery, carrots, potatoes, lettuce, tomatoes, chicken breasts, tilapia filets, eggs, powdered milk, olive oil, canned kidney beans, black beans, pinto beans, apples, pineapple, dried apricots, prunes.

Jennifer, Austin, TX

I always keep a big bowl of fresh fruit out: apples {red,green} oranges, bananas.

Cheryl, Spokane, WA

Oatmeal; apples; olive oil; peanut oil; mufas in form of nuts, olives, avacado, hummus, rye crackers; low sugar, hi protein grain cereal, plain yogurt, Ezekiel breads, frozen no sugar fruit for yogurt; low sugar granola to use as condiment for yogurt and fruit; orange/red/yellow bell peppers, lots of raw spinach, salsa, omega 3 eggs, soy milk; nut butters; grapes; filtered, pi-mag water; cinnamon, turmeric for supplements; broccoli.

Leela, Louisville, KY

Granola Bars, Raisins and homemade Trail mix

Brenda; San Antonio, Texas

Organic Milk, fresh veggies (tomatoes, onions, cucumbers, celery, zucchini, yellow squash), salad mix, berries, Olive Oil, cooking wines, reduced fat cheeses, turkey, chicken, fish (all kinds wild caught), low sodium stocks, no salt added canned goods, seasonings.

Mike, Hudson, WI

I buy high Brix readings on as many produce and milk as we can. Organic is clean but not necessarily has more Nutrition Value. We eat as much unprocessed as possible.

Madeleine, San Antonio, TX

Fresh-Frozen unsweetened strawberries, blueberries, raspberries or peaches. Usually a bargain in the frozen food section during summer months, they are great for smoothies, with yogurt or pudding, an accent for fresh fruit salads & a gourmet touch for chicken, shrimp or pork dishes.

Jo, Albion, MI

Chopped green pepper and onion (in freezer), whole grain pasta

Jo Ellen, Irving TX

I seem to always have bananas, nuts, lettuce, carrots, tomatoes, and sweet potatoes on hand in the frig and boneless, skinless chicken breasts in the freezer.

Becky, Houston, TX

Fruit - apples, bananas, tomatoes, & seasonal Veggies - lettuces, cucumber, jicama, carrots, celery, beans, squashes. Grains - oatmeal, brown rice, whole wheat pastas, whole wheat breads (I like the ones with lots of flavors from wheat, grains, nuts). Fresh & dries herbs and various seasonings to add flavor rather than heaping on the high calorie/high cholesterol sauces (I make my own salad dressings when possible). Nuts - peanuts, pistachios, walnuts - partly for baking & partly as a snack. Baking items: flour (all-purpose, oat, and wheat); sugar (granulated, brown); baking soda & baking powder; kosher sea salt; various peppers (red, black, white). I prefer freshly baked items over store-bought; I know what's in them rather than the unknowns/added salts/artificial flavors & preservatives of processed store-bought items.

Darlene, Warsaw, KY

I keep canned mushrooms, mandarin oranges and/or pineapples, an all natural orange salad dressing, raisins and nuts available to add to cooked rice. Makes for a very tasty and healthy side dish.

Vicki, Rockford IL

Naturally More peanut butter; whole grain soft tortilla shells instead of bread for sandwiches; peanuts, walnuts and pistachios; spinach for sandwiches and to cook in with pasta; red wine

Carol, Louisville, KY

Red Delicious apples and romaine lettuce. A cold apple usually satisfies my sugar craving and salad always makes me feel like I am eating healthier even when I have a little dressing on it.

Alisa, Las Vegas, NV

Flaxseed - It works great as a baking binder when I am out of eggs, can be ground and added to nutritious smoothies or cereal, makes a healthy thickener (when ground) for homemade salad dressings, or I use them whole in baking for a nutty crunch.Rolled Oats - Perfect for a quick and hearty breakfast, for baking bread or making homemade granola bars, and they can be ground in mere seconds in my spice grinder to make oat flour for baking!

Renea, Logan,WV

Use frozen concentrated orange juice as a spread instead of marmalade. the small cans are the best, just open and save the top reseal and place back in the freezer. I always keep tuna in water, home canned tomatoes, whole wheat and vegetable pastas and frozen skinless chicken filets. and popcorn for snacks, you can add just about any season/spice that you like to the popcorn to give it a kick!

Theresa, Orlando, FL

Various types of nuts and seeds contain substantial amounts of nutrients such as magnesium, phosphorus, manganese, copper, niacin, and vitamin E, and protein. Provided no sugar is added, the low levels of saturated oil, and the long shelf life makes these staples very practical snacks. Here in Florida, we have bountiful produce departments in every supermarket thus making grocery shopping a prefered hobby.

Daphne, Northfield, NJ

Barilla Plus pastas, canned corn, canned canelloni beans, Cento chef-cut canned tomatoes w/ basil, pecorino romano cheese, eggs, rye bread, Simply Jif peanut butter, packages of pre-washed Spinach and romaine

Iris, Rochelle, VA.

Walnuts & almonds bought in bulk and kept in freezer. I count out about 14 nuts for my snack for energy & brain. I keep dried fruit on hand,but fresh fruit that is in season, right now strawberries & cherries. We go to the orchard all summer after they open to have fresh fruit in season and to freeze & can for winter. Our garden supplies tomatoes, squash, peppers for salads and dipping.

Sandra, Lee's Summit, MO

I keep a fruit basket full of apples, oranges & bananas. I serve fresh fruit with every meal. I also keep a stock of hard-boiled eggs to put in salads, and for a quick, healthy snack for the children. In the deli drawer, I keep string cheese, and sliced, white cheeses to put with whole-grain crackers. I save chicken stock, freeze it, and use it for soup, adding carrots, potatoes, white beans, onions, garlic and cooked chicken. Vanilla yogurt is a staple in our refrigerator, and I combine it with fresh fruit, juice, and ice and make fruit smoothies.