Stock a Paleo Pantry + Recipes!

Welcome to the paleo corner of Live Eat Learn! I hope to make this an ultra-informative place for you to come for all things paleo (with a vegetarian vibe). Let’s jump to the good stuff first:

Paleo Recipes This Way!

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On this page, you’ll also find:


How to stock a paleo pantry

While my pantry is not completely paleo, the following are some of my paleo-specific pantry and refrigerator staples for a well-balanced diet. Note that this isn’t absolutely everything you need in your pantry, just a few very paleo specific staples to help you keep good nutritional balance and make really tasty paleo food!

Pantry staples

  • Nuts, Seeds, & Dried Fruits
  • Vinegars
    • Apple cider vinegar: Great in salad dressings or to bring a tart sort of bite to vegan cheeses.
    • Balsamic vinegar: My go-to salad dressing ingredient/quick flavor-maker on roasted veggies or on savory tomato/strawberry/watermelon dishes.
  • Oils
    • Olive oil: My go to for almost all stovetop cooking.
    • Extra virgin olive oil: An important member of the oil team for cold dishes, like salad dressings. This one has a lower smoke point, meaning you can’t heat it quite as high.
    • Safflower oil: With almost no flavor, polyunsaturated fats (the good kind of fat), and a high smoke point, this is your oil for healthier frying.
    • Sesame oil: This also has a high smoke point, but brings a really sesame, nutty taste. Super tasty in Asian stirfries!
    • Coconut oil: This has a high smoke point and a distinct coconut aroma and taste. It’s high in saturated fat, so use it in moderation.
  • Sweeteners
    • Maple syrup: Use a touch of maple syrup as a sweetener instead of sugar for a more rounded taste and more phyotchemicals and antioxidants than table sugar.
    • Honey: Because maple syrup can be pricey, I tend to use honey a lot more in place of sugar. Also brings a more rounded flavor to things like baked goods, smoothies, and soups without the refined sugar.
    • Medjool dates: Soak these to get them nice and soft then remove the pits and blend into a date paste. This paste works wonders for sweetening things like baked goods!
    • Stevia: The leaves of the stevia plant are dried, ground up, and sometimes removed of their color to create a substance that can be substituted for sugar.
  • Odds and Ends
    • Nutritional yeast: A deactivated yeast that has a cheesy/eggy/savory flavor. Super great for vegan alternatives, like Eggless French Toast.
    • Cocoa powder: Low in calories and full of flavor, I always keep cocoa powder on hand.
    • Raw cacao nibs or powder: While cocoa has been roasted at a high temperature, cacao is raw, so a lot of the nutrients are still well and intact. You can use cacao and cocoa interchangeably in most recipes.
    • Unsweetened applesauce: You can replace butter or oil with unsweetened applesauce (ration 1:1) in many recipes, so I like to keep this on hand!
    • Coconut milk (full-fat and light): Skim the cream off full-fat cans to make dairy-free whipped cream, or use light coconut milk to add a lot of creaminess to soups or smoothies.
    • Low-sodium vegetable broth or bouillon: Instant flavor for so many dishes!
    • Larabars: A few flavors of Larabars are paleo. These are great to keep on hand for when the snack cravings hit!
    • Tomato paste: adds a lot of flavor without a lot of fancy spices or sauces

Refrigerator Staples

  • Condiments and Sauces
    • Dijon mustard: Adds a bit of spicy intensity to dishes. Even if you don’t like mustard (like me), this is an important one to have for general cooking.
    • Tahini: Made from sesame seeds, this is a potent little sauce that I incorporate into Asian dishes and baked goods alike.
    • Sriracha: Does this one need an explanation? Spice is a necessity in my kitchen. You’ll have to make your paleo sriracha (though it only takes 20 min!)
    • Coconut Aminos: This is a sauce made from coconut sap that is interchangeable with soy sauce or tamari!
    • Salsa: Because sometimes chips and salsa for dinner is just what’s gonna to happen.
  • Alterna-milks and Dairy
    • Almond milk: Lower in calories and saturated fat than soy and cow’s milk, but a bit lower in protein.
    • Ghee: Clarified butter without the milk proteins, making it suitable for paleo cooking.

Paleo Substitutes

  • Whipped Cream: Easy coconut whipped cream
  • Bread Crumbs: Use coarsely chopped almonds or flax as a breading. Mix in a smidgen of nutritional yeast for added yum!
  • Soy Sauce: Use coconut aminos! You can find a description of this magic sauce in our pantry list above.
  • Pasta: Spiralized zucchinicarrot pasta, or spaghetti squash make ultra-filling paleo meals. Check out Inspiralized for spiralized recipe inspo!
  • Rice: Cauliflower rice
  • Potato Chips: Kale chips or plantain chips

Paleo resources


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P.S. Have an awesome paleo tip that’s not listed here? Send me a message and I’ll include it so we can all learn from each other! 

P.S.S. This post contains affiliate links for products I love, which means if you make a purchase after clicking a link, I may earn a commission, at no extra cost to you.

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