Thank you to Maggie for these 3 simple and yum-o recipes for using pantry staples! —Dina
If you caught one of our recent blogs, you saw our top nine pantry staples that every athlete should have in their home. Maybe you checked each box and already had them in your pantry. Or maybe you ran out and bought them all, but now what?
Certainly you can eat them on their own (which is totally acceptable), but let’s be honest, we need a little bit more than a spoon full of almond butter or a can of beans to satisfy our hunger. To help you out, we curated three recipes to turn those staples into delicious meals that you’ll want to get started on today.
Italian Pasta Salad
Ingredients:
2 c dry protein pasta (such as Banza, Ancient Harvest, Barilla)
16 oz can of cannellini beans
½ c canned artichoke hearts
½ c sundried tomatoes
½ c pistachios, chopped
1 c baby kale
3 Tbsp olive oil
1 Tbsp balsamic vinegar
Preparation Steps:
Cook pasta according to package directions.
Rinse beans and set aside in large serving bowl.
Chop artichoke hearts and sundried tomatoes into small pieces and add to serving bowl.
In a small bowl combine olive oil, balsamic vinegar and salt and pepper for dressing.
Once pasta is finished cooking, strain and add to the large bowl with artichoke hearts and sundried tomatoes. Mix in dressing and serve warm over baby kale leaves and top with pistachios.
Three Bean Salad
Ingredients:
16 oz can kidney beans
16 oz can garbanzo beans
16 oz can black beans
2-3 celery stalks, chopped
½ onion, chopped
¼ c parsley (fresh or dried)
1 Tbsp rosemary (fresh or dried)
⅓ c apple cider vinegar
⅓ c honey or sweetener of choice (optional)
¼ c olive oil
1 tsp salt
¼ tsp black pepper
Preparation Steps:
Open, drain and rinse all beans and pour into large bowl.
Clean and chop celery and onion into small pieces.
In a separate small bowl, mix the remaining ingredients (parsley through pepper) to make the dressing.
Combine all ingredients in a large bowl and refrigerate for at least 1 hour before serving. Serve chilled as is or with a salad.
Salmon Quinoa Salad
Ingredients:
1 c dry quinoa
1 can of salmon, drained
½ onion, diced
3 c baby spinach or baby kale
2 Tbsp lemon juice
2 Tbsp olive oil
Salt and pepper to taste
Preparation Steps:
Cook the quinoa according to the directions on the package.
In a medium skillet, heat olive oil over medium heat. Add the onion and salt and pepper and sauté until soft.
Add onions to the cooked quinoa, along with the salmon and spinach. Toss to combine. Add lemon juice and salt and pepper to taste. Serve warm.
Have a recipe you want us to know about? Share in the comments and let us know what we’re missing. Or better yet, tag a friend who should try out one of these recipes!
-Maggie