Okay, this is intimate. I am going to show you our refrigerator. I mean, I guess I just did. But now, up close. I was inspired by something I read somewhere about people’s refrigerators and how they are like peeking into one’s soul. Or something like that. And no, it wasn’t MTV Cribs.
No, this is more to promote a discussion about food and health and how your refrigerator reflects how you eat.
Admittedly, I took pictures right after having gone grocery shopping, which I do at least two times per week. We eat (and drink) a lot of fresh produce and fish (well, we don’t drink fish), so stocking up on these items and trying to make it through the entire week without going back to the store leaves us with wilted, sick-looking veggies and well, rotten meat. So instead, we stock up for the next 3 or 4 days, then go back for more half-way through the week when our veggie and fruit drawers are all but empty and our milk is gone and our eggs are down to one or two (we eat a lot of eggs).
We store some of our grains in the refrigerator to keep them fresh. From left to right: ground flaxseed (which we use in baked goods as well as sprinkled on cereal or in energy bites), whole flaxseed, ground chia powder, and brown rice (an absolute staple in our house).
Those are portabella mushrooms on the left on top of the corn, which we are going to try grilled with this recipe. Our egg crate is from Anthropologie (and also comes in sky blue!) and I swear it makes life so much easier- no more taking the entire egg container out of the fridge to open it then get an egg then close it and put it back, just grab what you need and go. Perfect for when you are holding a baby on one hip and only have one free hand.
Our cheese drawer always contains grated Parmesan, some kind of sharp cheddar, and a soft goat cheese. Also, salami for Oliver’s meat demands. Below the cheese drawer, leftovers (brown rice and lentil soup), hummus, bags of spinach for juicing, and my current obsession: beets pickled in balsamic vinegar, honey, and ginger. They are amazing and I love them and they are called Love Beets. So eat them.
The staples: Veggie drawer almost always contains: kale, beets, cucumbers, carrots, ginger, and spinach. Fruit (or temperature controlled meats?) drawer must have apples, lemons, and limes, and occasionally has oranges and/or grapes. We eat kale and apples like they are going out of style.
We don’t go through as much milk as one might think with three boys under the age of 5. I probably drink more than they do just on cereal or in tea. We get the good stuff- 100% grass fed. Also, we always have pure maple syrup for pancakes, french toast, sauces, and sweetening things like muffins or breads. Oh, and I like a dash in my coffee sometimes as well. Trying out the Siggi’s drinkable yogurt, though I kind of prefer just plain. Oh! And apple juice for Milo-the-apple-juice-addict. And beer, well, that is not one of our staples, but since the weather has been so nice, I couldn’t resist! Also, fresh buttermilk is great for cornbread and pancakes and it keeps a long time!
We have a ridiculous amount of vinegars and liquid amino acids and different oils. We use them. Oh, and that fig balsamic vinegar is one of my new favorite things to drizzle on top of a plain avocado with some sea salt for a healthy afternoon snack. So good!
Well, there it is! I spared you some of the condiment ramblings, but we do have regular ketsup and mustard and stuff like that too of course. And there is ice cream in our freezer. Always.
So I’m curious… what does your refrigerator say about you? What are your top 5 essentials that are always, always in your fridge?