The Staple Store

The Staple Store Our mission is-
To make eating health food simple. To make products that make good-food faster than fast-food. To do good. The Staple Store is coming home.

To be clever and committed to learning and creating. We are coming home to grow The Staple Store with the building blocks we began with. Sharing Clever, Simple and Evidence-based content and designing products that make healthy food faster than fast food. Welcome to 1212
We want to be the best at what we do. And the best way to do that is to be small until we have the resources to grow. So we desi

gned 1212 a season-edit of 12 products dropped online every 12 weeks. Nine products will be made by us and three made by our friends. By releasing small collections we can keep our stock fresh, minimise waste, observe the change of seasons and availability of the best produce. It will give us the space and time to learn and to create. Keeping us agile enough to change operations and procedures to make us better at what we do for you, our producers and the environment.

01/06/2026

#1 KITCHEN HACK : SAVE this recipe. Comment and I’ll send you this simple rice cooker meal for 2
Make it once, freeze it flat, shave 10 minutes off dinner every night for a month.

1 tbsp butter
2 tbsp olive oil
7 celery sticks, diced
4 carrots, peeled and diced
4 large onions, diced

Dice everything roughly the same size. Heat the butter and oil in a large pan on low-medium. Add the onions first and sweat them until soft and translucent — don’t let them brown. Add the carrots and celery, stir everything together and keep cooking low and slow for about 25 minutes total until soft and fragrant. Cool completely, then portion into Ziploc bags, flatten and freeze. Just snap off what you need each night.

Works in slow cookers, soups, stews, rice cookers, hot pots, pasta sauces — anything.

Classic ratio: 1 part celery : 1 part carrot : 2 parts onion.

29/05/2026

🍪🍪🍪SEED COOKIES that keep you regular SAVE and COMMENT for the full recipe.

SHARE and help me build this cookbook empire from scratch. GOOD SIMPLE CLEVER x Catie

You will need:
Ingredients:
1 DIY cake mix batch
150g butter, melted
2 tbsp milk
1 tsp vanilla extract (optional)
⅓ chia seeds, flax seeds, or a combination
⅔ sesame seeds, pumpkin seeds, sunflower seeds, chopped nuts, or a combination

28/05/2026

RICE COOKER chapter! COMMENT and I’ll send you the recipe. It tastes soooo much better than it looks. You want this in your life.

Get named officially in the next cookbook!

Love you,
Catie x

26/05/2026

Hit SAVE, COMMENT for full recipe and SHARE with love 💛💛💛 Egg Free Lemon Yoghurt Cake 🍋

You will need:
Cake
• 1 batch DIY cake mix
• 1 lemon, zested
• 30ml lemon juice (juice of half a lemon)
• 120g / ½ cup natural Greek yogurt
• 125ml / ½ cup neutral oil
• 65ml / ¼ cup water
• 1 tsp vanilla essence (optional)
Icing
• 200g / ¾ cup natural Greek yogurt
• 2 tbsp maple syrup, or more to taste
• 1 lemon, zested
• 1 tsp vanilla essence (optional)

25/05/2026

Hit SAVE for the CHICKPEA DISH, COMMENT if you want the cake recipe
Love you x Catie

Chickpea Dish

Ingredients

• 2 heaped tsp curry powder
• 1 tbsp butter, ghee, or oil
• 500ml jar of pasta sauce
• 2 cans chickpeas, drained and rinsed
• ½ cup coconut cream
• 1 cup frozen peas
• Salt and pepper to taste

Method

1. Heat the butter/ghee/oil in a pan over medium heat. Add the curry powder and stir for 1 minute until fragrant.
2. Add the pasta sauce and chickpeas. Stir to combine.
3. Stir in the coconut cream and bring to a simmer. Heat through for a few minutes.
4. Add the frozen peas and stir through until warmed. Season and serve with rice, as a stand alone dish with some toast. Add any vegetables you want.

My kid is watching me. My 5 year old self walking off to special remedial classes is watching me. This is a bit of my st...
18/05/2026

My kid is watching me. My 5 year old self walking off to special remedial classes is watching me.

This is a bit of my story. It may disappear quickly because I like fly under the radar. But, I will not build this without you, I haven’t built anything so far without you. I need as much of your help as possible.

I want to say that it will be a small empire, to protect myself from the shame if it doesn’t come to fruition. But that is not how dreams work. I saw another creator do this. She just kept showing up on every post willing her dream into this realm, f*^% right? Let’s do this.

I believe that LUCK is spelt W.O.R.K and my sleeves are rolled up. And I am ready to welcome everybody to the healthfood table, those that have never been invited over before. The doors are wide open.

This is me reimagining what healthfood can look like. One book at a time.

Let’s go.

Are you with me?

14/05/2026

Hit SAVE and SHARE with everyone you love. COMMENT anything and I’ll send you the full recipe.

To make the white sauce
YOU WILL NEED:

500g cauliflower
2 potatoes
11/2 cups milk
1 tbsp butter
Salt + pepper to season

29/04/2026

Thank you to everyone that’s watched the video today and has taken the time to pump up my tyres!! COMENT anything and I’ll send you the link to watch my nervous little head on NATIONAL TV!
Love you guys so much!

27/04/2026

Hit SAVE this full recipe below!
COMMENT anything and I’ll send you the Not So Dal recipe

You will need:
1x Not So Dal (comment and I’ll send it to your DM)
1 can diced tomatoes
800ml water
200ml coconut milk/cream
1 cup frozen peas (optional)

Pita bread
Olive oil
Garlic finely grated
Grated cheese

• Add dal, tinned tomatoes, water and coconut cream to your rice cooker and hit the rice setting
• Once done, stir through frozen peas and leave on warm
• While it’s cooking, brush pita with olive oil and grated garlic, top with cheese and bake until bubbly
• Serve together and enjoy! 🍛

23/04/2026

You want to SAVE this and COMMENT for the full recipe
Another day, giving away my entire cookbook for free on here to champion food security.

You will need:
Cauliflower White Sauce
• 1 medium head of cauliflower (florets only, approx. 500g, frozen work great!)
• 2 potatoes, cubed
• Water for boiling with 1 tsp salt
• 1½ cups milk (dairy or plant)
• 1 Tbsp butter (or butter alternative)
• 1 tsp salt
• Salt and pepper to taste
Mac’n’Cheese
• 1 batch Cauliflower White Sauce
• 450g macaroni pasta
• 1 cup (approx. 100g) cheddar cheese, grated
• ⅓ cup (approx. 40g) parmesan cheese, grated
• 1 Tbsp olive oil
• ½ cup panko breadcrumbs​​​​​​​​​​​​​​​​

Address

19 Glen Eira Road
Ripponlea, VIC
3070

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