What’s in Jessie’s kitchen?

Just like Libby’s kitchen, mine is filled with Tupperware … but I’m sure there’s room for more!

This post is to help give you an idea of the kinds of things you might need/want in your kitchen if you are a family with multiple food allergies.

After a horrible mouse plague when we lived in the desert (we’d sometimes kill more than 20 in a night inside!!), my husband agreed that everything needed to be airtight – so you can check my fridge and pantry out below:

In the fridge/freezer we have:

During the day …
… and after meal prep each night!


Nuttelex: We all use Nuttlelex (a vegan butter), even those who don’t need to, to try and avoid any cross contamination.

Milks: Full cream cows milk for Peter and the boys, and Ellie and I use mostly oat milk but also rice and almond milk, depending on what it is we’re cooking/drinking.

Yoghurts: Homemade dairy and homemade soy.

Eggs: 5 of the 6 of us can eat eggs now (YAY!). These mostly come from friend’s chooks.

Cheese: Dairy Cheese and Bio Cheese

Dates: Medjool dates – I buy them in bulk as they are the base for soooo many things we make.

Dips: Cream Cheese (soy and dairy), hummus

Herbs/Spices: minced garlic, ginger and chilli

We always have loads of fruit and vegetables on hand for easy snacks.

Frozen stuff: I am lucky enough to have a big freezer. It is spilt in to 6 labelled drawers (yes, I’m a massive nerd!).

Drawer 1: Breads and scrolls, pizzas and savoury muffins. These are in zip lock bags, to pull out easily for lunch-boxes.

Drawer 2: Baked goods and sauces. These are all the cakes, muffins, pikelets, frozen pastry or raw pie crusts etc. Also home-made gravies (in reusable squeezey pouches), jars of salsa, apple sauce and tablespoons of aquafaba.

Drawer 3: Meat. I buy in bulk for 10-12 weeks at a time, portion it out and label it. (Looks like a lot but it works out to about $250 for 10-12 weeks). This drawer and the one below make monthly menu planning very simple for me.


Drawer 4: Pre-made meals. I cook in bulk and freeze the left overs.

Drawer 5: Frozen fruits, herbs and veggies. Mostly there is a pea/corn/carrot combo, peeled, overripe bananas, peeled and seeded avocados and mangoes, berries, blanched spinach and extra herbs from my garden.

Drawer 6: Milk (I buy 12L at a time) and dog food.

In the pantry we have:

Flours: more than 20 kinds. Quite a collection.20151023_212005

Sweeteners: Honey, maple syrup, agave syrup, golden syrup, rice malt syrup, date syrup, molasses, stevia and coconut sugar, also icing sugar for cakes.

Carbohydrates: We use mostly brown rice, but also basmatti and arborio rice, corn cous cous and quinoa as well as a mix of GF pasta, spaghetti and Slim Pasta.

No egg: an egg replacer made by Orgran

Cereals: Mostly we have porridge made with plain rolled oats, but we also make our own muesli (with a mix of seeds and dried fruits) and have some Freedom Foods cereals (at the moment we have the Rice Puffs). Also rolled quinoa and polenta.

Condiments etc: salt and pepper, spices (galore!), tomato, bbq, (homemade) sweet chilli sauce and coconut aminos. We use balsamic, red wine, white and apple cider vinegars, Massel stock powder (chicken, beef and vegetable style). The oil we use is mostly rice bran oil, but also olive oil for dressings (plain and garlic) and occasionally coconut oil. I make my own Mexican Spice mix and French Onion Soup mix. Nutritional yeast too.

Dried fruits: Sultanas apricots and prunes are the staples.

For baking: GF baking powder, bi-carb, edible gelatine, corn-based glucose syrup, vanilla bean paste, vanilla bean dusting powder, cocoa/cacao.

Seeds and nuts: the regular seeds are sunflower seeds, pumpkin seeds, flax seeds and chia seeds. Our regular morning tea snacks are a mixture of almonds that I dry roast, dried chick peas and dried broad beans, as well as a small sprinkling of dried fruit. In winter we have a soup mix that I make up with red lentils, yellow and green split peas and barley.

Crackers and biscuits: Corn Cruskits and sun rice multi-grain rice/quinoa squares, and occasionally sa-ka-ta rice crackers. Biscuits are normally home-made but we keep a back up packet of Macro’s ginger nuts too.

Spreads: Vegemite (of course!), Sunflower Seed butter.. Occasionally we have jam too.

Tins: Beans and legumes, coconut cream and milk, bbq baked beans. Crushed tomatoes. Tins of salmon.

Special treats: Organ makes a good custard powder. Mini marshmallows or Sweet William chocolate or choc chips, also FreeFrom Cake mix is often on standby. Popcorn kernels – so cheap and easy!!

If they are available, for all that I buy, I tend to go for organic, preservative free and Australian grown/made where ever possible.

Do you have any other allergy friendly kitchen staples?

3 thoughts on “What’s in Jessie’s kitchen?

    1. I’m hanging out for it Lib! I got it from the place you recommended to me – organic and fair trade too – bonus! I also ordered some coconut sugar and some cocnut butter (looks like a nuttella type ‘chocolate’ spread)

      1. Fantastic! Let me know about the coconut butter – we’ve had the Sweet William one here and the kids like it (it’s all they know) but I think it’s rather gross!

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