23 Whole Foods Staples For Busy People

I've written posts about my undying love of Kerrygold, which was first introduced to me by none other than an Irish family who served it with authentic Irish soda bread. Kerrygold cows munch on green pastures 10 months out of the year, making their milk (and butter) high in beta-carotene, which contributes to its golden hue. It's so creamy, sweet, and fresh tasting that I won't settle for the pale, chalky, flavorless conventional butter ever again.

Yes, the cream rises to the top, but that's what I love about this whole milk with its old-school nostalgia. I'm not a big cereal eater. I primarily use the milk over oatmeal or cream of wheat as well as to cream coffee and tea.

Ripple Milk is made from . . . yellow peas, but that just means it's high in protein! The milk has an addictive creaminess and wonderfully neutral flavor. I've officially said goodbye to almond milk in favor of this stuff. I drink glasses of it like I used to drink milk — it's that tasty. I also use it in smoothies and baked goods.

When it comes to a cheese to grate over food, from pasta to beans to casseroles, I opt for Sartori Parmesan Sarvecchio or Bellavitano Gold. The cheeses from Sartori are softer in texture and nuttier and slightly sweeter in flavor than Parmigiano-Reggiano.

My roommate and I go through one of these giant containers of yogurt a week, at least. It's rich and ultra thick and hardly needs adornment. My favorite way to eat it is like dessert, with marshmallows, raspberries, and chocolate shavings. It's also great used instead of sour cream in baked potatoes or in lieu of crème fraiche in Gordon Ramsay's scrambled eggs recipe.

I've never had a better tortilla than from Sonoma. Both the corn and the flour taste knee-bucklingly good. Having learned from Chef Alex Stupak, taco connosieur, that the tortilla is the foundation of any good taco, I only buy the best tasting. Soft and pliable with an almost naturally buttery flavor, these tortillas find their way into every meal (including sometimes dessert. Try making a cinnamon toast tortilla and you won't be sorry).

I go through a bottle of olive oil every few weeks. I use it mostly for salads and to drizzle over freshly cooked pasta and cooked rice.

I haven't made vegetable broth since culinary school. I know, I know, but frankly, Better Than Bouillon's is SO much better than any of my attempts. It's full of savory, umami flavors, nothing like the weirdly sweet onion water that I make. It's the perfect soup starter, too. I often use it in miso soups and pumpkin-chickpea soup.

For high-heat cooking, I turn to ghee, or the pure fat from butter. I use it when scrambling eggs, roasting chicken, or sauteing veggies. It has a slightly toasted flavor that is insanely addictive.

I'm not sure what inspired me to pick up a box of these red lentil rotini — I think I bought them initially for my gluten-free, vegan sister only to discover that I boiled up and ate the entire box in one sitting. The most amazing thing is the pasta is made of one ingredient — red lentils — and yet, texture and flavor-wise, it tastes like traditional wheat pasta. The big bonus is it's ridiculously high in protein, which makes me feel like I can indulge in giant pasta dinners and not have to fuss with roasting chicken or whatnot.

I grew up eating these crackers every day with turkey and cheese slices as a snack, and not much has changed in my adulthood. I keep these in the cupboard at all times. They are especially good when you are sick and they're soaked in chicken noodle soup.

I can't stand cilantro, but I could (and do) put parsley in everything, including Kimberly Snyder's Glowing Green Smoothie for breakfast, wilted in soups for lunch, or chopped to garnish whatever I'm eating for dinner. I'm also a big fan of whipping up pesto when the bunch begins to look wilted.

As much as I try to eat seasonally, raspberries are one of the fruits I can't help but keep stocked in my fridge year-round. I throw them in smoothies, on top of yogurt, in salads, or even in a bowl of ice cream.

I keep a pint of cherry tomatoes on my counter during warmer months. I love the ease of slicing them in half and being done with it! I often toss them in an omelet or in salads, or blend them with a can of chickpeas for a quick tomato soup.

I love canned tuna, but lately, I'm on a canned salmon kick. I keep a few of these cans stocked and usually dress with lemon zest, capers, and lots of freshly cracked pepper.

I never thought I was an anchovy kind of girl until I began making puttanesca fairly recently. Now, I've graduated to throwing them in with a pot of lentils or beans. I've come to love the briny flavor as much as capers.

Sardines are the most underrated canned seafood, in my opinion. I've found this particular brand makes the best canned seafood. I'm particularly in love with the lemon sardines (and octopus, but that's another tale). I often crack open the can and eat the sardines solo for a quick, extrafilling snack, but they are also magnificient in this puttanesca sauce.

The price tag hurts on this one, but that's how much true wild smoked salmon goes for these days. I purchase this a few times a month when the cravings really strike and serve it over a bed of greens with a lemon vinaigrette and avocado.

Always keep some kind of frozen fruit in your freezer for oatmeal or smoothies. I'm a fan of it all, but particularly the berry medley, dark sweet cherries, and mango.

Alright, $3 for a few cups of brown rice may seem excessive, but having frozen, ready-made rice on standby for those nights you need to eat NOW really makes a difference. I love it for stir-fries or served with roast chicken and veggies.