A Different Kind of Makeover

Since I got back from California {2 weeks ago} I haven't had much time to get things done, especially groceries and hate to admit my fridge looks like those you find in a consummate bachelor's apartment... Absolutely empty!

In the spirit of keeping with a healthier 2011 I found an article on Real Simple Magazine and Body and Soul Magazine about a healthier fridge and freezer; and even though mine doesn't look at all as the one they show as the unhealthy one it looks far from the healthy one {remember it's empty}. So here is a few pointer from the magazine about a Fridge and Freezer Makeover:

Unhealthy fridge and freezer full of junk or expired foods, cluttered and disorganized (Image Credit)

Healthy fridge and freezer where food is organized in containers

that are visible and healthier (Image Credit)

Top Shelf: Fresh Food Snacks: This is the first one you'll see so keep here the food that you can snack on like fresh veggies and fruits that are ready to eat. Very important remember that these are foods that don't last long so that's why they are easy and ready to eat. 

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Second Shelf: Grab-and-Go Fuel: On this shelf place your dairy products like cheese and yogurt that are a great source of calcium and protein. Keeping these company you can have hummus, nuts and nut butters, and cut up vegetables or fruits. Nuts are fantastic because they are a great source of good fats, protein and Omega 3 Acid.

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Middle Drawer: Beyond Cold Cuts: Avoid foods that have been treated or added any preservatives (salt or artificial). Opt for cooked meats and cheeses including roasted turkey or chicken, and cheeses like parmigiano or feta to add to other dishes.

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Left Bottom Shelf: Liquid Assets: Replace concentrated juices and energy drinks with water and milk. For added flavor prepare pitchers of water with slices of citrus fruits, mint, or cut up berries.

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Right Bottom Two Shelves: What's For Dinner?: Store your herds in airtight containers that are visible to keep the fresh. Behind them place cooked grains like quinoa or brown rice (try a brown rice blend for a change) so you can eat them within a couple of days with chopped up veggies and herbs to make great salads or as asides to other dishes. Store here also your eggs, meats and fish so they stay cool... remember that meats and fish can be marinated and placed here to eat the same day.

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Bottom Drawers: Your Personal Green Market: the healthiest dishes and salads and made with leaves that include kale, arugula, spinach and all varieties of lettuce. Also, store here veggies you'll use later for snacks or cooking like peppers, carrots, and green beans amongst others. Store fruits here as well but in a separate drawer.

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The Door: Condiment Central: All nutritious condiments should be at eye level so it's the first thing you see and everything you should use sporadically, like mayo and ketchup, in lower levels. Avoid store bought salad dressings and marinades, instead prepare your own using olive oil, lemon juice, herbs, garlic or ginger {remember to use a ratio of 2-to-1 of oils and acidic liquids or juices}

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The Freezer: Long-Term Sustenance: Frozen veggies and fruits are perfect o create smoothies that are charged with vitamins and minerals for any time of the day. Store everything in individual containers so it helps you keep control of portion sizes and to avoid freezer burn. Freeze fish that is rich in nutrients especially Omega-3 {like salmon} or portioned chicken, pork or beef. Uncooked pastas and grains last longer when kept in the freezer.

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Now you can go and make sure you have a healthy fridge and freezer... have a great day!