Like I’ve said before, I’m slightly obsessed with keeping healthy food in my apartment. If I have junk food around, I will most definitely eat it. All of it.
To prevent a ridiculous amount of potato chip consumption, I’m at the point where I keep a nutrient stocked pantry/fridge most of the time.
It’s pretty cool to be able to cook a variety of dishes on any given night by throwing together ingredients that I already have in the fridge. Before I started eating clean, that never would have happened.
To give you more of an idea of what my normal food sitch looks like, I thought it could be fun to take a peek inside my kitchen.
Let me just say that in no way do I think I am a pantry expert. Hell, I’m still figuring out which veggies need to be refrigerated and which ones don’t.
But I have come up with a few tricks that make my food storage space more appealing to me!
Yup, you are seeing my lunchbox in there. I pack my lunch the night before I eat it, and keep it all packed up so in the morning I can literally just grab it and go.
My freezer isn’t as full as I’d like it to be. I plan to start making more leftovers to freeze for future meals when I get the chance to experiment with my crock-pot a little more.
Frozen fruit = necessary for smoothies. When I first started making smoothies, I mostly used fresh fruit until my mom was horrified and told me to buy FROZEN fruit. The $$ saving factor of frozen fruit is absurd.
Using baskets, etc to group individual items. I’m experimenting with different samples of protein powder right now, plus I still have some GU hanging around for when I start half marathon training again.
Leftover produce bags are the perfect size for my juicer’s pulp canister. That way, when I’m juicing, I can just pull out the bag and plop it in the trash without having to clean the pulp out of the bin.
Thanks as always to Jenn @ Peas and Crayons for hosting What I Ate Wednesday!