Pantry Staples on a budget


Pantry staples can sometimes cost you a whole lot! Especially if you are shopping at supermarkets that charge you anywhere between $4-$15 for staple jars, sauces, marinades & condiments. The easiest solution is to try these easy to make recipes yourself over the course of a few weeks to lessen the load & know that they have saved you money + they are completely WHOLEFOOD!


The first staple a lot of homes tend to have is some sort of tomato ketchup or tomato relish! Here we have given you both recipes so you can try out both varieties.


Tomato Ketchup


Tomato ketchup bought commercially is usually extremely high in fructose and is highly processed. By taking away the processed ingredients, you are not only adding more natural flavours into your food but you are eliminating the adding processed sugars that aren’t necessary for your family to consume.




1Cup tomato paste

2Tablespoons raw honey or maple syrup

2Tablespoon apple cider vinegar

¼ Cup filtered water

Pinch of salt


1. Mix all ingredients together & store in an air-tight jar in the refrigerator



Tomato Relish


Tomato relish is one of my favourite condiments to have in the pantry or refrigerator. I usually dip carrots or celery into it for an afternoon snack or have a tablespoon on the side of my breakfast fritters or any meat at dinner time!






1 Whole brown onion diced

2 Garlic coves crushed

1 400g can of crushed tomatoes

2 Tablespoons balsamic vinegar

1 Tablespoon maple syrup [or honey]


1. Saute the diced honey & garlic until soft and fragrant

2. Add the crushed tomatoes

3. Add the balsamic vinegar & maple syrup

4. Simmer on low heat for 20-30 minutes or until the relish has reduced and thickened to your liking

5. Season with salt & pepper 

6. Store in an airtight jar or container in the refrigerator



Honey Soy Marinade


Honey soy is a beautiful marinade that I usually add to chicken drumsticks, wings or pork belly! Accompanied with a roasted vegetable salad & you have lunch or dinner covered.




¼ Cup olive oil or coconut oil

¼ Cup coconut aminos [ soy sauce as an alternative ]

3Tablespoons raw honey

1Tablespoon apple cider vinegar

1Clove of garlic minced

1Teaspoon fresh minced ginger


1. Whisk all ingredients together until combined & coat over the protein of choice for 2-3 hours before grilled or oven baking.


You can also triple this recipe to then store in an air-tight jar and refrigerate for future use





Pesto is a go-to for us for an easy to make dinner or lunch recipe! I usually make a big batch and then freeze them into containers and just take them out to defrost that morning. It is perfect mixed into some spelt pasta or even over par-boiled potatoes as a herb rub before they go into the oven! I also add a few tablespoons to salads I make with a dash of olive oil & some lemon.




1 big bunch of basil fresh leaves

½ cup pine nuts

¼ Cup olive oil

Juice of a lemon

Pinch of salt & pepper


1. Blitz all ingredients in a food processor until combined

2. Be careful not to blend it too much so that you still have texture in your pesto sauce

3. Store in an air-tight container in the freezer for future use


You can triple the recipe for multiple servings… this recipe usually makes me 2 separate meals so if you decide to triple the recipe, you should have at least 6 different occasions you can use your pesto!



Humble Wholefoods x. 

Emily RobinsonComment