A Low Carb Kitchen Spring Clean

Spring has sprung and it’s time for the old Spring Clean… Yikes!

I used to hate spring-cleaning and it was a concept introduced to me in a previous job.
Yes, we all had to spring clean our desks, files, computers, you-name-it, every September.
How I hated it…

BUT, funny how that established a life-long habit.
{That was 6 years ago and to this day I still spring-clean every September – or whenever Spring is where I’m at, at the time…}

After a week of spring-cleaning and a morning spent on an extremely high ladder, dusting and removing cobwebs from the inside of our thatch roof, I decided it’s time to address a Low Carb Kitchen Spring Clean of sorts…

It’s always a good idea to reassess the state of things, every once in a while…

low carb kitchen spring clean

Have the wrong kinds of food been creeping back slowly into your kitchen? It might be time for a Low Carb Kitchen Spring Clean!

How to start?
Well, as with any spring clean, you will need to unpack and assess every cupboard and storage space – including the fridge and freezer.

  1. Start by throwing out any old stuff.
  2. Reassess what’s left to see if it is suitable to a low carb lifestyle.
  3. If not – toss it.
  4. The next step is to actually clean these storage spaces – you’re spring-cleaning, remember?
  5. Now, organise everything to be packed away again – in a way that will make sense to you and suit your kitchen, etc.
  6. Based on what’s left in your pantry, fridge and freezer; compile a list of basics you might need and stock up on those.
  7. Easy-peasy!

It’s also a good idea to refresh your memory of the types of food that you should be eating on a low carb ‘diet’ / lifestyle:

What can I eat?

ANIMAL PROTEIN

Eggs
All meats, poultry and game
Natural and cured meats (pancetta, parma ham, coppa etc.)
Natural and cured sausages (salami, chorizo etc.)
All offal
Seafood (except swordfish and tilefish – high mercury content)
Broths

DAIRY

Cottage cheese
Cream
Cream cheese
Full-cream Greek yoghurt
Full-cream milk
Hard cheeses
Soft cheeses

FATS

Any rendered animal fat
Avocado oil
Butter
Cheese – firm, natural, full-fat, aged cheeses (not processed)
Coconut oil
Duck fat
Ghee
Lard
Macadamia oil
Mayonnaise, full fat only (not from seeds oils)
Olive oil

FLAVOURINGS AND CONDIMENTS

All flavourings and condiments are okay, provided they do not contain sugars and preservatives or vegetable (seed) oils and soy.

NUTS AND SEEDS

Almonds
Flaxseeds (watch out for pre-ground flaxseeds, they go rancid quickly and become toxic)
Macadamia nuts
Pecan nuts
Pine nuts
Pumpkin seeds
Sunflower seeds
Walnuts

SWEETENERS

Erythritol granules
Stevia powder
Xylitol granules

VEGETABLES

All green leafy vegetables (spinach, cabbage, lettuces etc)
Any other vegetables grown above the ground (except butternut)
Artichoke hearts
Asparagus
Aubergines / brinjals / eggplant
Avocados
Broccoli
Brussel sprouts
Cabbage
Cauliflower
Celery
Courgettes / zucchini / baby marrow
Leeks
Mushrooms
Olives
Onions
Peppers
Pumpkin
Radishes
Sauerkraut
Spring onions
Tomatoes

The above foods all fall into the ‘Green List’ of Banting / low carb foods and it’s best to stick to these and make these the bulk of your intake.
If you do that, you’re not running the risk of eating too many carbs and you can be assured that you’re eating ‘clean’.

A few additional reminders when doing your Low Carb Kitchen Spring Clean:

  • Try and avoid fruits.
    Keep it limited to berries or only have 1 fruit every other day – they are quite high in natural sugars.
  • Avoid eating starchy vegetables like sweet potato and carrots too often.
  • Cashew nuts and chestnuts are also to be eaten only occasionally.
  • Limit your honey-intake, in fact, try and avoid it and rather stick to alternative sweeteners.

If you needed a reminder of the foods to AVOID ALTOGETHER – here it is:

BAKED GOODS

All flours from grains – wheat flour, cornflour, rye flour, barley flour, pea flour, rice flour etc
Any form of bread
All grains – wheat, oats, barley, rye, amaranth, quinoa, teff etc
Beans (dried)
“Breaded” or battered foods
Brans
Breakfast cereals, muesli, granola of any kind
Buckwheat
Cakes, biscuits, confectionary
Corn products – popcorn, polenta, corn thins, maize
Couscous
Crackers, cracker breads
Millet
Pastas, noodles
Rice
Rice cakes
Sorghum
Spelt
Thickening agents such as gravy powder, maize starch or stock cubes

BEVERAGES

Beer, cider
Fizzy drinks (sodas) of any description other than carbonated water
Lite, zero, diet drinks of any description

DAIRY / DAIRY-RELATED

Cheese spreads, commercial spreads
Coffee creamers
Commercial almond milk
Condensed milk
Fat-free anything
Ice cream
Puddings
Reduced-fat cow’s milk
Rice milk
Soy milk

FATS

All seed oils (safflower, sunflower, canola, grapeseed, cottonseed, corn)
Chocolate
Commercial sauces, marinades and salad dressings
Hydrogenated or partially hydrogenated oils including margarine, vegetable oils, vegetable fats

FRUITS AND VEGETABLES

Fruit juice of any kind
Vegetable juices (other than home-made with Green list vegetables)

GENERAL

All fast food
All processed food
Any food with added sugar such as glucose, dextrose etc

MEAT

All unfermented soya (vegetarian “protein”)
Meats cured with excessive sugar
Vienna sausages, luncheon meats

STARCHY VEGETABLES

Beetroots
Legumes
Parsnips
Peanuts
Peas
Potatoes (regular)

SWEETENERS

Agave anything
Artificial sweeteners (aspartame, acesulfame K, saccharin, sucralose, splenda)
Cordials
Dried fruit
Fructose
Honey (except for 1 t on orange list)
Malt
Sugar
Sugared or commercially pickled foods with sugar
Sweets
Syrups of any kind

So – are you ready to tackle your Low Carb Kitchen Spring Clean head-on?

Here are some of my favourite basics I like to have on-hand, as well as a few handy snack ideas:

LCHF Pantry & Fridge Essentials  Top 10 LCHF snacks : small meals

Why not spruce up your newly spring-cleaned low carb kitchen with these fab low carb-themed kitchen accessories?

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