Food Blog: Stock your cupboards for healthier eating

Friday, January 23, 2026

Stock your cupboards for healthier eating

Storecupboard staples  & helpful recipes Part 1

Warm Roasted Squash & Quinoa Salad

When you get to the end of the day, you're hungry, and you want something nourishing without having to think too hard about it, a well-stocked cupboard really helps. Having a few dependable staples on hand means dinner can come together quickly, using what's already there, and still feel like a properly satisfying, healthy meal. So today, we're sharing what we tend to keep in our cupboards - the things we come back to again and again - along with why they earn their place, and a few recipes that show how they get used in real life. Beans & pulses Beans and lentils are easy to cook with and work in a wide range of dishes. We usually use tinned or jarred versions so there's no soaking or planning ahead - just open and cook. Half a tin of lentils or beans provides around 7–9 g of fibre, along with plant protein that helps meals feel more substantial. Chickpeas and black beans are particularly versatile - they hold their shape well and work just as nicely in stews and curries as they do in salads or traybakes.

Sweet Potato and Black Bean Stew

Chickpea, Avocado and Tomato Toastie

Grains Keeping a few grains you enjoy - rice, quinoa, bulgur or freekeh - makes pulling meals together much easier. They store well and can be cooked ahead of time. A portion of cooked whole grains adds fibre and a steady source of energy, especially when paired with vegetables and pulses. Cooking a batch at the start of the week means they're ready to use in different meals over a few days, hot or cold.

Warm Roasted Squash & Quinoa Salad

Warm Roasted Squash & Quinoa Salad

Leafy greens Leafy greens like kale, spinach, chard and spring greens are simple to have on hand and use. A couple of handfuls wilt down quickly into soups, stews, pasta or grain bowls and add fibre and micronutrients without needing a separate side. They're especially useful when you want to bump up the veg in a meal without cooking anything extra. These three make up the base of most recipes, in Part 2 we'll be sharing the ingredients that make all the difference when you want to bring out the flavour in your meals. Team DE x

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