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Wednesday, March 3, 2021

An easy way to feel good: the clean fridge

Not long ago, I opened the fridge to make breakfast and there were so many different take-out containers teetering on top pf other items that I decided to just take everything out, condiments included and start over from scratch. I no longer wanted to play a game of Jenga every morning when all I wanted was to make egg bites.

Out went all the take-out containers, sad forgotten fruits and vegetables,  condiments that had expired or had lids that I could no longer remove.  The deli/cheese drawer held the foil-wrapped remains of various cheeses and meats that should have been thrown away awhile ago. Also gone were the bottles of sparkling wine I kept on hand which I had stocked prior of 2020, before brunches with friends became a thing of the past. 

The drawers themselves needed a good scrubbing too, which was easy to do once it was emptied. Then, after a trip to Trader Joe's, I carefully started adding back the items that I know we will use, rather than ingredients that I aspire to use. I can't count how many clamshell containers of Arugula I bought because I thought tuna salad on Arugula would be a healthy choice for lunch but I just never made it.

Waverly loves yogurt so we have three types - container, pouch and smoothie. We have quite a few cheeses because we eat eggs often for breakfast and I like to add goat cheese or Swiss/Gruyere to my egg bites.  The produce bin has actual fruits and vegetables that we will eat as well as my favorite dip (Everything but the Bagel). Behind the bags of salad are ready to eat raw vegetables. 

For beverages, I moved out the hard seltzers and made room for cranberry juice and seltzer. Every morning, I drink a 32 ounce bottle of water with about 1/4 cup of pure cranberry juice (no sugar) along with the juice of one lemon. It's wildly tart but I feel like it gets my engine going. I also found a fueled creamer that I love (Stok). 

Cleaning out the fridge was such a simple thing but it gives me so much pleasure every time I open the fridge. I no longer have to check each condiment to see if it expired or balance all the take out boxes to just get two eggs. We have also decided to cook more often at home and to keep our take-out orders limited to once a week.

Next, the pantry. 

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