I'm a Plant-Based CrossFitter and These Are the 50+ Trader Joe's Staples in My Pantry

This flour is perfect for baking bars, muffins, and bread like this protein banana bread as it has more fibre and protein than all-purpose flour, but is less dense than whole wheat flour.

If you're grain-free, this almond flour is a great alternative. Try it in these almond chocolate chip cookies.

You can make your own almond meal by placing raw almonds in a food processor, but this makes it much easier. Use almond meal in baked goods to add protein and fibre, like this vegan Starbucks iced lemon pound cake.

Use this to add chocolaty goodness to brownie batter overnight oats and smoothies, or to make chocolate banana bread.

Less processed than cocoa powder, cacao powder also tastes less sweet, but offers more antioxidants. Use it any time you'd use cocoa powder.

Add protein, fibre, and omega-3s to everything from oatmeal and baked goods to pancakes and smoothies. You can also use chia seeds as an egg replacer when baking.

Another great source of fibre and omega-3s, add flaxmeal to smoothies, baked goods, sprinkle on cereal, or use as an egg replacer in pancakes or these lemon blueberry muffins.

Add hemp hearts to overnight oats, smoothies, and protein balls, or sprinkle on salads or this sweet potato breakfast.

Add coconut flakes to overnight oats, and use them to make these chocolate coconut protein balls.

Rolled oats are a pantry-must to make oatmeal and overnight cookies, to add to pumpkin bread and pancakes, and to make DIY oat flour.

Use this muesli on its own for easy overnight oats, or to make healthy breakfast bars.

This is always good to have on hand for smoothies and baking.

You can't have enough dairy-free milks!

This organic, unsweetened pea protein powder is perfect for smoothies, pancakes, and protein balls, or to add to baked goods.

Veggie stock is a must for homemade soups, to use in place of water to cook grains, and to sauté veggies.

Instead of basic veggie stock, use miso ginger broth.

For snacking, raw almonds are a great source of protein and healthy fats. You can make your own trail mix, these date-sweetened cookies, add them to smoothies, and make your own nut butter.

Raw slivered almonds make a delicious topping for cereal, and to add to healthy cookie recipes.

Sliced almonds add a delicate crunch to oatmeal, smoothie bowls, and muffins.

Salted peanuts are perfect for snacking on, or to make homemade peanut butter,or these chocolate peanut butter protein balls.

Pistachios in the shell take longer to crack open and eat, so they're great for snacking on. They're one of the best nuts for weight loss.

Shelled salted pistachios are perfect for making your own trail mix, fruit and nut bars, or to add to oatmeal.

Raw pecans are great for baking, oatmeal, or for making these no-bake brownies.

Add walnuts to muffins, oatmeal, salads, or use them in this walnut chia pudding.

Smear almond butter on fruit or bread, or use it to make these three-ingredient brownies.

Peanut butter is a quick source of protein to add to smoothies, toast, apples slices, or to make these vegan chocolate peanut butter cups.

Use tahini to make sauces, homemade hummus, or this chickpea salad.

What's a PB&J without the jam? You can also swirl some into your oatmeal.

You can't live without this! Sprinkle some on avocado toast, on tofu, on scrambled eggs, or on cooked whole grains.

Sweet and soft, raisins are a main ingredient in these chocolate coconut protein balls. Of course, you can also add them to oatmeal, on top of nut butter for ants on a log, or couple them with a handful of nuts.

Quinoa is perfect on its own, added to salads, or in place of rice in burritos. The tricolour just makes it feel more fancy.

Brown basmati rice is another must-have whole grain for stir fries or curries.

White quinoa is simple and a great source of protein and fibre. You can even make it for breakfast.

Organic sprouted rice can be easier to digest than regular rice, and offers more nutrients. Use this in any recipe you'd use regular rice.

Couscous isn't a grain — it's essentially just tiny pieces of pasta. It cooks really fast and offers protein and fibre, so it's great for quick dinners.

An amazing source of protein and fibre, add cooked lentils to salads or use to make this lentil butternut squash soup.

While canned beans are quick, making your own black beans from scratch is cheaper and fresher. Use cooked black beans to make this easy corn, tomato, and cucumber salad.

Another protein-packed legume to have on hand, use these in soups or to make these maple cumin lentils.

Keep canned black beans in your pantry for quick meals like sweet potato burritos, spicy black bean hummus, or beans and cauliflower rice.

Canned chickpeas are perfect for quick meal prepping mason jar salads, making baked cinnamon chickpeas, or to sauté with salt and cumin for Buddha bowls.

A must for cooking.

A must for salads.

Add a splash to water, use it for salad dressings, or, I like to use it to make vegan buttermilk for pancakes and cakes.

If you can't eat oven-baked potatoes without ketchup, don't run out of this!

Did you know you can refrigerate canned coconut milk and whip it with icing sugar to make vegan frosting? You can also use canned coconut milk for curries, coconut rice, or smoothies.

Sweeten overnight oats, Paleo cookies, and pancakes, of course, with this 100 percent maple syrup. You can also use it to make these freezer oatmeal cups.

Keep a few bags of chocolate chips on hand in case you need to bake healthy chocolate chip cookies, add pizazz to overnight oats, or make these vegan chocolate salted caramels. They're also great for grabbing after dinner for a small treat.

When making soups and sauces, canned tomatoes are a must.

Tomato paste is great for sauces and curries.

Add lentils or meatless crumbles to marinara sauce for an easy, protein-packed meal.

Swap regular pasta for this red lentil pasta and get way more protein. It tastes delicious!

It looks funky, but this black bean rotini is a great pasta alternative — especially with red sauce.

This yellow lentil brown rice spaghetti is gluten-free and tastes the most like regular pasta.

If you haven't tried this goddess dressing, you will become obsessed. It's delicious on salad, mixed with mashed chickpeas, or drizzled on Buddha bowls.