Changing for the better, one bite and (deep) breath at a time.

Tuesday, March 6, 2012

What's in my fridge {crazy busy edition}

I snapped a few pics before I headed off to Mammoth on a whirlwind weekend trip with my best friend. Before I left, I made sure to stock my fridge with a few simple things so that I'd be prepared for the next week without having to make a Monday trip to the grocery store.

I usually bring my lunch to work, so I needed to have some staples for the upcoming week, plus plenty of fruits and veggies for breakfast and snacks. I also had a jam packed week of events and Karve training, so I was only planning to make dinner at home only one night this week. So, these shots show a pretty "bare" fridge for me - but it might help you in knowing what to keep on hand so you can throw some healthy meals together.

We eat a lot of eggs at my house. Whether hard boiled, poached, or sometimes scrambled, we're big fans. I especially love the organic soy-free eggs from Whole Foods or eggs from my local farmer at the North Scottsdale Farmers Market. I like to keep chia seeds around for various recipes and to sprinkle on my meals for an extra dose of omega-3 fats and fiber. You can also see my beloved organic pasture butter below.

I left my husband with a treat before I left - Whole Foods curry chicken salad (which I recreated at home here).

I keep certain supplements (probiotics, fish oil, and multi greens) refrigerated. Cold temps are necessary for the probiotics to stay alive; I just like keeping fish oil in the fridge so the gel caps don't stick together and they have less chance of becoming rancid.

Fruit drawer - I normally also keep bananas on the counter and frozen berries in the freezer.

Oh yeah, there are different types of apples, pears, avocado, lemons, limes, and tangerines in here, plus a tomato (technically it's a fruit, right?). The variety changes weekly.

My veggie drawer was pretty bare this week, but I did have huge containers of organic spinach and organic mesclun greens that didn't fit in the drawer.

I also keep plenty of kombucha, hummus, nut butters, Fig brand bean soups, almond milk, Ezekiel bread/English muffins, organic meats, goat cheese, raw organic cheese, and condiments such as salsa, Cholula, mustard, and various sauces on hand.

So what did all this food translate into this week?

For breakfast, I usually have a raw organic whey protein or rice protein shake with hempseed powder, frozen fruit or banana, almond milk, stevia, and almond butter. I try to mix up the fruit, nut butter, and protein type. I also love salads for breakfast (weird, I know), veggie scrambles, and brown rice cakes topped with almond butter, sliced banana, and chia seeds.

(My husband likes Cheerios and organic milk with a banana or an Ezekiel English muffin with peanut butter and jelly and a hard boiled egg - just in case you were wondering. And yes, he takes probiotics and fish oil daily.)

Lunches are always a salad of some kind with either an entree or topped with protein. I have been chipping away at a big bowl of great northern bean soup I made last week and froze for this week, topping it with chia seeds or avocado slices. I try to get as much variety as possible with my veggies, mixing in kale, tomato, cucumber, carrot, mushroom, squash, onion, and broccoli (among others).

Snacks include sliced cucumbers or baby carrots and hummus, organic hard boiled eggs, Lara bars, pears or apples with nut butters, or raw fudge (in my freezer).

Dinner two nights a week when I do Karve is an Organic Raw Revolution bar. I usually don't like replacing meals with bars, but these are whole food based and perfect for the 5 minutes I have between 1 hour of Karve class and 2 hours of Karve teacher training. Plus, it doesn't sit too heavily on my stomach while I am working out or demonstrating during the training.

Tonight's dinner will be an awesome spiced apple chicken recipe from Eating Well and a Clean Program recipe called Wilted Winter Greens. I'm looking to having my one night this week in the kitchen. I truly miss cooking during these busy teacher training months, but we're already in the home stretch!

What's in YOUR fridge?


1 comment:

  1. Nice post. You might like to look at how I do cheese snacks.