Bryce’s Kitchen Staples

Bryce is a NuStart co-founder and a home cook. These are the ingredients he actually keeps stocked: a starting point, not a shopping mandate.

Why a Staples List Helps

A small, familiar set of ingredients is what makes cooking at home quick and repeatable. Keep a handful of versatile seasonings, a few good fats, a couple of sweeteners, and reliable proteins on hand, and most weeknight meals come together without a plan. Below are Bryce’s go-tos, grouped the way a kitchen is. Whole foods come first; the richer items are the small amounts that make food taste finished.

Bryce shares these because they’re practical. They make his cooking easier, healthier, and tastier. Use them as a starting point and swap in your own favorites.

Bryce’s Go-To Ingredients

Herbs & Spices

Basil, bay leaf, black pepper, cinnamon, cilantro, cumin, fennel seed, garlic powder, nutmeg, onion powder, oregano, red pepper flakes, rosemary, sesame seed, and smoked paprika.

Fresh herbs Bryce keeps on hand: basil, oregano, and cilantro. Full pairing guide in the “Cooking with Herbs & Spices” handout.

Favorite Blends

Southwest Chipotle and Penney’s Little Italy (Fresco Spice Blends); Everything but the Bagel (Trader Joe’s); Pumpkin Pie Spice.

Ingredients and pairings for each are in the Herbs & Spices handout.

Finishing Salts

Kosher salt and sea salt.

Staples Bryce keeps on hand, used sparingly to finish a dish after building flavor with herbs and spices. Flavor first, salt last.

Vinegars

Balsamic, rice, and apple-cider vinegars.

A splash of vinegar brightens food and can stand in for some of the salt: flavor without the sodium.

Condiments & Hot Sauces

Soy sauce; Worcestershire; ketchup (Heinz Simply); yellow, spicy, and Dijon mustard; salsa (Pace chunky, mild and medium); and hot sauces: Tabasco, Cholula, and Frank’s RedHot Original.

A little goes a long way — several are salty or sweet, so add to taste. Salsa and hot sauce bring big flavor for very few calories.

Fresh Aromatics

Carrots, celery, sweet onion, sweet bell peppers (especially red), and fresh garlic.

The flavor base Bryce starts most savory dishes with, sautéed first, then build the dish on top.

Leafy Greens

Romaine, green leaf and red leaf lettuce, and baby spinach.

Bryce keeps at least one of these on hand: the base for salads and an easy way to fill half the plate.

Fresh Vegetables

Broccoli, cauliflower, and Brussels sprouts.

Roast, steam, or sauté: an easy way to fill half the plate with fiber and volume.

Fresh Fruit

Apples, bananas, whatever’s in season, and fresh berries: blackberries, strawberries, blueberries, and raspberries.

Nature’s dessert — a satisfying sweet with fiber. Watch for seasonal fruit, which is usually at its best and on sale.

Frozen Fruit & Vegetables

Frozen fruit and frozen vegetables.

Always on hand and just as nutritious: frozen fruit for smoothies (that Vitamix) and frozen vegetables for a quick side.

Starches & Whole Grains

Russet, gold, and red potatoes; sweet potatoes; rice; farro; quinoa; and old-fashioned oats.

The whole-food carb quarter of the plate: steady, satisfying fuel to build a meal around. (Old-fashioned oats are a whole grain, too.)

Pantry — Canned & Jarred

Petite diced tomatoes (Red Gold), tomato juice, pineapple juice, and chicken and vegetable broth.

Shelf-stable building blocks for soups, stews, chilis, sauces, and marinades.

Cooking Oils

Extra-virgin olive oil, coconut oil, and avocado oil.

Everyday fats for cooking and finishing. A little goes a long way, so measure rather than pour.

Nuts, Seeds & Nut Butters

Natural creamy peanut butter (Kroger), chia, flax, walnuts, and almonds.

Unsaturated fats and fiber: a spoonful of nut butter or a handful of nuts adds staying power; chia and flax are easy add-ins for smoothies and oatmeal.

Natural Sweeteners

Maple syrup, honey, and brown sugar.

Used in small amounts to sweeten oatmeal, yogurt, dressings, and baking: a touch to finish, not the main event.

Baking Basics

Flour, vanilla, baking soda, baking powder, and cornstarch.

The pantry basics for baking and thickening. Keep them stocked so a recipe never stalls.

Dairy

Butter, whole milk, and shredded Mexican-blend and Italian-blend cheese.

Used thoughtfully to enrich and finish a dish. Small amounts add flavor and satisfaction.

Proteins

85/15 grass-fed ground beef, boneless, skinless chicken breasts, and eggs. For special occasions: steak.

Reliable meal anchors. Drain ground beef well after browning; lean chicken breast keeps meals light; eggs work for breakfast, baking, and quick protein. For a special occasion, a good steak: ribeye or porterhouse when on sale, or the lesser-known Denver cut (more economical and very tasty).

Beverages

Coffee and tea.

Everyday staples. Cinnamon or a splash of milk dresses them up without added sugar.

Tools Bryce Reaches For Most

Mixing bowls, cutting boards, sharp knives (for vegetables and proteins), and a knife sharpener; a Vitamix blender; cookie sheets; the oven and cooktop; skillets, pots, pans, and a Dutch oven; a Crockpot slow cooker; cooking tongs; and oven mitts and towels for hot pans.

A handful of dependable tools is all most cooking takes. See the “How to Use Your NuStart Kitchen Tools” handout.

The NuStart way to read this list. Whole foods first (vegetables, lean proteins, whole grains, fruit), then a little fat, a little sweetness, and plenty of seasoning to make it all taste good. The richer staples here earn their place in small amounts; that’s what keeps healthy eating both satisfying and sustainable.

Try This

Stock five or six of these staples this week and build one simple meal around them: an aromatic base, a lean protein, a whole-food carb, and a favorite seasoning to finish.