• Ricki

    posted on February 3, 2012 at 9:37 am

    This makes total sense–thanks, Amy! And as I said on twitter, the meal planning from last week worked beautifully–makes life so much easier!! Big hugs! xo

    [Reply]

  • alison

    posted on February 3, 2012 at 10:49 am

    What do you do if your pantry is *over*stocked?? Lol! Great ideas, Amy!

    [Reply]

  • Sabrina M.

    posted on February 3, 2012 at 2:28 pm

    Without doubt, keeping par stock like this has made kitchen life infinitely simpler and more efficient. No more worries about running out of something, or buying too much of something not realizing you already have it at home!

    I give each area its own spreadsheet (pantry, freezer, fridge), and then break it down into two columns: “Always” (staple items that are used everyday), and “Sometimes” (items less frequently used but that are still nice to have on hand, ie maple syrup, cooking wine, etc). Certain items are further broken down into their own broad categories, like Produce, Pasta, and Spices & Seasonings, because I usually have several different types of these items on hand at any one time.

    Each sheet is in a clear plastic sheet protector, which allows me to write on it without having to reprint the list every time. With a highlighter or dry erase marker I can then keep track of what’s on hand as I’m using it: if an item’s running low, I’ll put a thin line through it to let me know I need to add it to my next grocery list. If an item runs out completely, its box gets colored through. For meats I’ll put a slash for each pound that I have, then when I use it I draw a slash the other way to “X” it out.

    That system has worked well for me, but I’d love to hear what methods other people have come up with!

    [Reply]

  • Miz Helen

    posted on February 3, 2012 at 6:28 pm

    Hi Miz Amy,
    I just love your Pantry list, as you know I can’t function without a stocked pantry. Of course I have to have those pimento’s on my list. I have six jars in my pantry right now and I know that you are smiling! Thanks for including me in your life!
    Hugs!
    Miz Helen

    [Reply]

  • MANDA

    posted on February 4, 2012 at 11:34 am

    i have done meal planning for years now and i dont know how anyone survives without it;). with the big question ‘what should we have for dinner’ looming on a busy night, one is more likely to nuke something processed or eat out. meal planning for those busy nights means healthier food and less money spent on take out. thanks for posting about this!!!

    [Reply]

  • Katie

    posted on February 6, 2012 at 11:02 am

    Thanks for the post – I just moved and have been really trying to keep my kitchen stocked to cut down on those last-minute grocery runs. I find that they not only waste my time but also cause me to spend more money and allow things that I DO have in my kitchen to go bad.

    [Reply]

  • SUVANA

    posted on February 7, 2012 at 9:07 am

    HI THERE, I WAS DIAGNOSED WITH POLYCYSTIC OVARIAN SYNDROME/METABOLIC SYNDROME, NO SUGAR,LOW CARBS AND LOTSA EXCERCISE, WHAT DO I HAVE FOR BREAKFAST – IM STILL TRYING TO GET THE IDEA OF MY CONDITION OUT OF MY HEAD SO IM TOTALLY OFFGUARD WHEN IT COMES TO FOOD

    [Reply]

    Mary G Reply:

    @SUVANA, Hi suvana,Not sure you were actually asking for breakfast ideas but here goes. I also have metabolic syndrome along with fibromyalgia, am 62 yrs old and working on getting better. My doctor gave me and immune building cereal recipe that is great, I think. 4c.GF oats, 2c.oat bran, 1c.raw sunflower seeds, 1c.flaxseed(ground)1c.dried fruits(I use dates and raisins)no sugar sweetened,1c.raw nuts,chopped,if you can handle soy then 1c.lecithin granules, and 1/2c. ground milk thistle seeds. I eat 1c. of this cereal everyday. I heat water,about 1c., and then pour over the dry cereal to somewhat cook. Then add milk if you choose. Enjoy, Mary

    [Reply]

  • Mary G

    posted on February 12, 2012 at 6:12 pm

    Hi Amy.
    I am living by myself but still find these suggestion very helpful!
    Hoping that using these tools will make me alittle more organized and help my food budget. Thanks

    [Reply]

  • Karen L

    posted on June 23, 2012 at 2:34 pm

    Hi Amy,
    I am finding that if I stock up on coconut palm sugar and keep it in the cupboard, it starts to harden just like brown sugar (even if unopened). Is there a way to keep this from happening? We live in Seattle — could it be the moist climate?

    [Reply]

    Amy Reply:

    @Karen L, Just run it through your flour sifter. It will take out any lumps.

    [Reply]

  • Laura

    posted on August 24, 2013 at 1:01 pm

    What are the gluten-free flours that you use most often? I am new on this journey and totally confused with all the different types of flour. Can you recommend a few that I should definitely have on hand that would interchange well in most recipes? Thank You for the blog…very inspiring!!

    [Reply]

    Amy Reply:

    @Laura, Here is a link to my flour blends; this should help:

    http://simplysugarandglutenfree.com/my-basic-flour-blend/

    [Reply]

Leave a Comment

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>