1.23.2011

a healthy refrigerator...



Heading into Week 4 now of the Whole Living challenge, which feels like the time to adopt these healthy eating and exercising routines for life, not just for the last week. It's been going great, with the occasional latte (first one since December!) and a sweet treat (just two this past week)... which is pretty good as far as i'm concerned. I've noticed exercise really improves things, and i've taken up ballet class on Wednesday, which has been great for exercise but also just to try out something new. I used to take ballet when I was younger, but quit just before getting into pointe. So it feels pretty good to be re-learning the basics again!

When i'm looking to create certain goals for myself, I love getting all "officially" organized, clearing the clutter and making lists. So when I found this article about a healthy fridge makeover in an old issue of Body & Soul magazine, I knew it'd be perfect to organize my fridge for healthy eating habits here on out.

Here's some of their tips for a fridge that "fosters healthy eating":

Top shelf: This area is where you should keep items that are good for snacking such as washed & dried cut up vegetables, chunks of fruit like pineapple and melon, berries, or hard-boiled eggs. These items should be consumed within 3 days and replenished along the way.

Second shelf: A great spot for grab-and-go items such a yogurt, hummus, nut butters, and nuts.

Middle drawer: This is the ideal space for leftover cooked meats, like slices of chicken or turkey (instead of salt & nitrate filled deli-meats), cubes of cheese for snacks, and cheese like feta or parmesan for sprinkling on other foods.

Left bottom shelf: A place for healthy liquids, like pitchers of water with lemon or cucumbers, organic milk, or all-natural juices you can top up with sparkling water.

Right bottom two shelves: This is where you can keep items of what you're making for dinner, a place where fresh herbs are in sight, along with pre-made rice or whole-wheat pasta. Keep smaller portions of sauce or soup available too. Eggs should also be keep in this area, near the back since they require a cool temperature. Keep your meat or fish your using for the night in this area as well.

Bottom drawers: For fresh fruits and veggies of course! Just be sure to keep veggies in one drawer and fruit in the other.

The door: A place for condiments such as fruit preserves, marinades, sauces, homemade vinaigrette.

And the freezer: Stock up things you can use in the long-term like soup, sauce, veggies, fruit, meat, etc.

Photos: Body & Soul Nov 2009 by Raymond Hom, Article by Joanne Cheng

2 comments:

dagmara said...

On a related sidenote didn't reading French Women Don't Get Fat make you want to buy a yogurt maker? So you can make this
http://www.101cookbooks.com/archives/000176.html

Shelly of the Daisy Diaries! said...

Daniella,
This is so great. I going to tackle my fridge tonight.
Thank you so much for sharing.
Cheers!
Shelly
xo