Who else is on an organization kick with quarantine 2020? I just did a little video with a bunch of easy to implement tips for organizing your fridge! If you’re not much into videos, I’ve made bullet points below the video.
Tips for Organization:
Where to put leftovers:
The top of my fridge is for leftovers for easy access (mix of carbs, protein and veggies).
How I organize condiments:
I organize my condiments into sections based on flavor profiles: spicy (hot sauce, salsa, siracha, harissa etc.), savory (mustard, ranch dressing, fish sauce, soy sauce etc.), sweet that goes with sweet (maple syrup, jams, jellies, lemon curd, sweet sour cream fruit dip etc.), sweet that goes with savory (ketchup, tomato paste, teriyaki sauce, sweet chili sauce, hoisin, BBQ sauce etc.) and pickled items (relish, sauerkraut, capers, etc.).
Where to put produce:
I put produce at eye level to make it most visible (promotes healthier eating). When I do groceries, I move older produce on top for easier access and to use up before new produce.
Where to put carbs, meat, and dairy:
I have the bottom of my fridge for carbs, cooked meat and dairy, and raw meat and eggs (in that order from top to bottom). (We have a fridge that has a top fridge section and a bottom right section that can be either freezer or fridge and we opt to make it a fridge section).
Why separate carbs, meat/dairy, and produce:
Keeping produce in one section, carbs in another, and meat in separate sections make for easy meal prep because I can easily grab something from each of the sections to create a meal (steak, mashed potatoes, roasted brussels sprouts for example).
Hacks for Food
What to do with ginger:
When I buy ginger, I peel, cut, and slice everything up in one go and freeze everything so I always have a knob of ginger ready for a recipe or for hot lemon ginger and honey tea for cold season.
What kind of garlic to buy:
I have stopped buying fresh garlic from the produce section and just rely on already peeled garlic in bulk from Costco. I freeze the entire bag, and when a recipe calls for garlic, I pop them in the microwave for 10 seconds to thaw and they are soft enough to mince or mash. Before this hack from my best friend and brother, I always had the problem of my garlic going bad. They would grow and rot before I had the chance to use them. I like the fresh peeled garlic over the already minced garlic because there are no additives.
What to do with leftover fruit kids won’t eat later:
When my kids have leftover carrots or fruit they don’t eat, I stash them in a tupperware in the freezer. When the tupperware is full, I blend the entire batch with frozen strawberries and put it in my oven’s warming drawer to dehydrate and make into fruit roll ups.
Staples I always freeze because there are always leftovers after a recipe:
I freeze leftover anchovies, crushed tomatoes, and tomato sauce.
Don’t let sauces go to waste:
I freeze leftover sauces from meat dishes to use at a later time.
How I save my herbs:
I love a good herb saver to extend the life of my herbs.
Don’t let the panko, flour mix go to waste:
When I do a panko, flour, egg mixture, I save the leftover panko and flour mixture for the next time I need to use it for crispy meats. There is always something leftover.
Do you have any food saving tips or tips for fridge organization? I’d love to know!
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- tips for choosing each piece specific to flattering your shape
- picture of author wearing each outfit so you can visualize the items on an apple shape