JOIN THE EATMAIL for exclusive recipes & meal ideas

logo logo

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!


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

    • 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

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.



Join the Eatmail for exclusive recipes, meal ideas PLUS our FREE green smoothies eBook!

I’ll never share or sell your email address. Only tasty food headed your way!