For anyone curious, there’s lots of empty space on the shelves of my refrigerator but the vegetable drawers at the bottom are standing room only. Why don’t I start with what’s always on the shelves in my fridge:
- Container of crudité (carrots, cabbage chunks, radishes)
- Container of cut papaya or mango
- Milk
- Eggs
- Buttermilk
- Mayonnaise (avocado-based)
- My butter-mix
- Avocado oil
- Champagne vinegar
- Homemade salad dressing
- A few mini apples
- Granola bars
- Four containers of nuts (almonds, walnuts, cashews, and pistachios)
- Dark chocolate cashew clusters
- Homemade peanut butter and almond butter
- Container of apple bread or lemon blueberry loaf (depending on season)
- Blueberry and blackberry jam
- Low sodium soy sauce
- Mustard
- Pickles
And down in the crisper drawers, I always keep….
- 2 kinds of lettuce (usually romaine and red leaf)
- Cabbage
- Carrots
- Celery
- Onion
- Radicchio
- Granny Smith apples for baking
- Iceberg lettuce for sandwiches
- Baby spinach
- Broccoli
- Bell peppers
I buy other vegetables when needed for a certain recipe like zucchini, green beans, Swiss chard, beets, or Brussels sprouts (don’t make a face! 🤢) You don’t have to love Brussels sprouts but put on your big boy apron and cook them! 🙂 They’re one of the top cancer-fighting vegetables you can eat. Next post, I’ll talk about what’s NOT in my fridge and why…