Our fridge is the sanctuary of our kitchen

Fridge Organisation Tips

• Start by going through all those little bottles and jars in the fridge door. Check the use by dates and decide if the ones that you haven’t used in the past 3-4 months are ever going to get used…if not then I hate to say but its time to say goodbye. Those that you use regularly, sit them where you can see them.

If you have two or more of the same product open, then combine them into one jar and think where you can incorporate the relish, mustard, condiment in your next dish. It could be added as a marinade for grilled or barbeque meats, as a condiment to have on the side of your next roast or mixed with olive oil and a little vinegar as a tasty dressing for your salad.

• Homemade salad dressings are so easy to have on hand and can use up the bits and pieces of left over herbs that you have lying around as well.

• Keep all your dairy items together and incorporate a wide variety including yoghurts, cottage cheese, hard cheeses, quark (a German cream cheese – very low in fat and extremely versatile for dips, desserts and spreads) ricotta and cream cheese.

• For quick snacks and even quicker dinners have your celery, carrots, capsicum and any other vegetables that you enjoy, prepped, peeled and cut into batons. Store them in containers that allow the air to circulate and stay fresh. That way they are ready for you to dice, slice or simply munch on when you get hungry.

• Keep a variety of cherry tomatoes, round and gourmet tomatoes for salads, sandwiches and adding to vegetable or side dishes.

• Instead of having whole fruit in the fridge – which I find boring at times to eat, buy one each of your favourite fruits and make a container of fruit salad. Keep it stored in an airtight container and it will last the week. That way you have a wonderful mixture of flavours and colours as a high fibre low fat snack to take to work, for the kids at school of for a simple dessert with ice cream or yoghurt.

• When you buy your lettuce whole, wash it and break it up into leaves storing it in a lettuce crisper so that it’s easier for you to toss together a delicious salad.

• Along with your basic vegetables, commit to buying 3-4 other vegetables that you haven’t tried. Change them weekly to give you variety. You will eventually make it through all of our wonderful vegetables we have on offer and build up your repertoire of recipes. Aim to cook a different vegetable dish every night using up to 4 different vegetables.

Taking on these few simple hints you will notice a huge difference in the way you feel, and the ease of which you can prepare your meals. Aim for a ‘clean out the fridge day’ every week or fortnight depending on when you go shopping to use up the leftover fruit and vegetables.

That way, you will not only keep your fridge fresh, you will save money, save on wastage and you body and wallet will thank you.

To take your freshly organised and healthy fridge to a new level, why not grab some more ideas from our cooking classes? Perhaps you could take a class in ‘Healthy Desserts,’ ‘Food as Medicine’, or ‘Creating Healthy Meals in Minutes?’ See our class schedule for more details.