My desire to simplify and minimize started in my kitchen. I found myself constantly running to the store and never knowing what I have or don’t have. I decided to create a system. Creating the system itself was hard work but maintaining it is, and should be, easy.
Here’s a look at my refrigerator and freezer. Note the following:
1. Defined Areas: Foods are compartmentalized with clearly designated areas for each type. Liquids always on top, cheeses together, condiments together, produce in drawers, jams and nut butters, etc. When I am rushing to make a last-minute PB&J, I want to be able to look in one place and find it all!
2. Fruits and vegetables: All produce is cut and ready to eat/prepare. On Mondays, I order the produce. As much as possible, I try to have all melons cut and placed in clear glass lock containers. Because it is appealing and accessible people are more likely to grab this instead of junk food. Vegetables are thoroughly washed and dried so that I can clearly see what I have, and use any of it at a moments notice. This cuts down a lot of prep time during the week. It also ensures that I use what I buy because who really wants to waste all of the hard work that went into cleaning and prepping them?!
3. Expiration Dates: Foods are lined up by expiration dates. Oldest milk first, etc. preventing waste, because I try never to allow things to expire.
4. OXO Containers/Labels: If you look in my freezer you will see that I have plenty of plastic OXO storage containers, some labeled. I put staple items in these, as they are easy to see, and prevent freezer burn. I can easily grab what I need without rummaging through bags and boxes of frozen items. If I buy items like walnuts in bulk for use in my famous healthy banana bread (more on that one later), I store them in these OXO’s for long life as well. And guess what? Such clear and easy accessibility has inspired me to offer walnuts to my picky eater, and he loooves them.
5. Prepared Meals: We all know those days when cooking just isn’t happening, or when our picky eater decides he isn’t eating what was served that night. My savior has been freezing leftovers in individual serving plastic containers for last-minute meals. It minimizes waste (how many times do you throw away last nights dinner because no one is in the mood for leftovers?), and prevents me from offering fast/junk food alternatives.
6. Boxed/Packaged Items: Does anyone really want to open a freezer and stare at a half-closed box of frozen waffles or veggie burgers? I personally dislike it. I always keep sloppy looking items on the door.
PLEASE FEEL FREE TO ADD SOME OF YOUR IDEAS! IF YOU WANT TO LEAVE A COMMENT, CLICK ON THAT LITTLE CHAT ICON TO THE RIGHT OF THE TITLE OF THIS POST. I LOOK FORWARD TO HEARING FROM YOU!
Some more pics: