The Fundamentals of Fridgeratorganization
Does this describe you?
You end up with three of things because you can’t see what’s in your fridge?
You have foods that expired a year ago lurking around….
Or, you have a fridge that’s the home to a few sad ketchup packets and leftover Chinese cartons?
Many have overstocked on goods recently, even forgot what was actually stored, and finding necessities seems to be near impossible!
Just like a closet, refrigerators are usually very overwhelming! Eat Cleaner Founder and Author of EAT LIKE YOU GIVE A FORK: The Real Dish on Eating to Thrive Chef Mareya Ibrahim dives deep into Refrigerator Essentials and how to keep it organized, your family healthier, and YOU sane.
There’s nothing more disheartening than reaching into the fridge to find the $7 organic berries are covered in moldy sweaters and the spinach has wilted and discharged green slime all over the floor of the crisper. Here’s how to avoid this crime scene.
Foodie BluePrint Tips:
- THE TOP SHELF: Stock it with ingredients that help you create simple sauces and marinades, like low-sodium broths, stocks, veggie purees and nut milks.
- FRIDGE BINS HOLD SMART SNACKING VEGGIES: the hearty ones that hold up nicely and don’t require much prep, like grape tomatoes, miniature bell peppers, Persian cucumbers, and radishes. Keep them in open containers at eye level so they’re visible and ready to munch. These great raw veggie snacks will satisfy your need to crunch. Get them washed, prepped and lasting up to 5x longer with Eat Cleaner!
- The bottom shelf holds grab ’n’ go meals, prepped and ready for you and your family. You can also have veggies and fruit that can be easily converted into meals, like Strawberry Coconut Nice Cream (page 217) or noodles made from squash or zucchini (page 39). More on this in “Convertible Meals.”
- Fill the crisper drawer and baskets with prewashed greens, ready to throw into a smoothie, salad, soup, or entrée.
- Fill the meat/cheese drawer with precooked proteins and grains, including chicken, ground turkey, quinoa, farro, and such, all of which you will set up during our Meal-Prep Power Hour (see Convertible Meals, page 233).
- Stock the fridge door with sauces and toppings, pickles, etc. that will accessorize your meals with flavor.