Hey foodie friends š I thought itād be a fun idea to do a tour of my kitchen, since every time I go to a friendās house thatās the first place I check out (Iām always snooping through to see what people have in their fridge to give me new ideas!)
THE FRIDGE
Our fridge is covered with magnets from places weāve visited, a list of organic/conventional groceries, a list of dinners we like to make at home, coupons, recipes, funny pictures, the gym hours⦠I love our tacky fridge š
Letās start with the door: we have two handy bins up at the top and 3 shelves, usually filled with condiments.
Handy bins have brewerās yeast (leftover from when we had Murrey and I donāt have a good reason to toss it out yet), real butter (fiancĆ©’s preference), Taco Bell hot sauces, and a random package of Camel Snus (probably wound up there after a party b/c Iāve never seen it before LOL).
Onto the condiments: weāve got Dijon mustard, red curry paste, lemon juice, marinated artichoke hearts, relish, lime juice, spicy mustard, lime juice, cayenne pepper, capers, squeezy ginger & squeezy basil.
Down here weāve got a Tupperware full of ground flax, a few jars of Pickapeppa sauce (try it on cream cheese with crackers ā a great party appetizer!), minced garlic, yogurt Caesar dressing (the only kind we found w/o anchovies), nooch, Polaner jelly/jam/fruit spread, chia seeds, ketchup, sunburn gel, bottled water, cornstarch and baking soda for freshness.
Hereās the main part of the fridge, Iāll walk you through it:
Top shelf has the water filter, with random jars in the front and baking supplies in the back.
Weāve got a leftover strawberry smoothie, lemons for freshness (I used the lemon zest for muffins), a bag with a box of baking soda to actually bake with, natural PB, roasted red peppers, pepperoncinis, strawberries, cranberry apple butter, tres bean dip (best EVER! get the jalapeno lime flavor at Publix), Asian ginger dressing (we love Bolthouse farms, thatās the only brand of salad dressing we buy anymore), a pitcher of sugar-free Koolaid for the fiancĆ©ā¦
and in the way back weāve got baking powder, wheat bran (for muffins), and earth balance (MY butter).
On the middle shelf is stuff we use to make lunches (which is usually some sort of hummus wrap or leftovers). So now weāve got a big container of leftover chili, feta cheese, various types of hummus,
this should last a while, itās a BIG container,
and a bag with my dates in it ā the lid cracked so I just tossed them in this big bag. I snack on these a lot before runs or when Iām feeling snacky, or I use them to make desserts like raw chocolate chip cookie dough.
Down here on this mini-shelf is where we keep the whole wheat wraps, and thereās also a premade greek salad mix (great on wraps/salads) and a chopped onion.
In our āmeatā drawer (there isnāt actually any meat in our kitchen) weāve got taboule salad, tempeh, whole wheat pastas for quick dinners, veggie bacon, feta cheese and mozzarella cheese.
Over here is where we keep the big stuff, so weāve got a huge jar of jalapenos, some pickles back there, unsweetened vanilla almond milk (my favorite), two big things of organic lettuce (it always amazes the fiancĆ© how much lettuce I can eat), some baby carrots, more carrots in that Tupperwareā¦
and in that coffee container thatās not actually coffee, itās batteries. Iām marrying a battery hoarder š We also keep soymilk here too but we donāt have any right now.
Produce draw #1: a few organic apples, some green beans, and fresh mint – mmmmm
Produce drawer #2: a package of month-old organic celery LOL we can never eat celery fast enough unless we toss it in a stew, which is probably where this guy will end up. Usually thereās also some zucchini, carrots, and onion in this drawer, and maybe some grapes.
THE FREEZER
On top of the freezer is where we keep our reusable grocery bags and lunch bags/boxes. Inside weāve got some old hot dog buns from a camping trip, ice, frozen cool whip (so good on pie), whole wheat flour, ice packs, frozen broccoli, frozen brussel sprouts, frozen peas, frozen strawberries, and a Tupperware full of an awesome honey chipotle sauce the fiancĆ© made ā we add this to chili or random dishes whenever we feel like it.
THE COUNTERTOPS
You all are probably very familiar with my microwave at this point from the pictures haha so you probably already know we keep our flexible cutting boards, recipes and tin foil sheets on top of the microwave. Next to it weāve got the toaster, a bottle of red wine (2 buck chuck!), some bananas (ALWAYS bananas), a container to hold the wine corks (I save them) and knife block #1.
Over here weāve got the coffee maker (fiancĆ© uses this, not me), multivitamins, calcium/magnesium and flax oil, plus random utensil hanger.
Over here, knife block #2, paper towels, more utensils, olive oil dispenser, and blender (I put it away after itās clean & dry).
THE CABINETS
We donāt have a tremendous amount of cabinet space, so we cram a lot in there. Here weāve got all sorts of Tupperware sizes and shapesā¦
Grains & beans bin (brown rice, black beans, kidney beans, quinoa, amaranth, grains mix from Trader Joeās)
Down here weāve got empty jars I use for bringing smoothies to work, cacao nibs, cocoa, more artichoke hearts, a thing of peanut powder/flour, and a file box full of my old recipe cards from college š Plus tiny Tupperwares for salad dressing/nuts/snacks. And the obligatory shot glass. If you look closely you can see my Speedo goggles I wear while chopping onions ā itās a necessity.
Over here weāve got even MORE Tupperware (it always ends up at our house after family get-togethers), and more dry goods.
Popcorn kernels (we love making it at home), water chestnuts, raw coconut, spicy okra pickles, chickpeas, olives, gum, B-12 (aka Kimās Little Helper), canned beans, candy for the fiancĆ©, more Polaner jelly/jam/fruit spread, and a jar of marinated sundried tomatoes.
Peanuts (for peanut noodles!), store-bought curry sauce for quick dinners, falafel mix, sugar-free drink mix, honey, Italian spices for dipping bread in oil, and a jumbo bag of goldfish (took it home free from a work event).
Up here: more goldfish (hahaha), flax tortilla chips, graham crackers for camping, and pastas (whole wheat and gluten free varieties).
Down here we have MORE TUPPERWARE (itās getting out of control), V8 cans, crock pot, party cups, bulk olive oil, and a bottle of Lambrusco that Iāll never actually finish (Kellie get over here and help me drink this thing).
Spice Cabinet!!! Hereās some fun:
From memory: food scale, sage, marjoram, chili powder, crushed red pepper, kosher salt, oregano, salt, cumin, vanilla extract, mint extract, soy sauce, Palo Alto Firefighters hot sauce (our favorite)ā¦
ā¦onion powder, Goya adobo sauce, Louisiana hot sauce, apple cider vinegar, vegetable oil, butter flavored cooking spray, Creole seasoning, port wine (why?), balsamic vinegar, white pepper grinder, and more Louisiana hot sauce.
Cups cabinet: wine glasses, coffee mugs, cupsā¦
tea bags, stevia, and emergency dark chocolate stash for me š
Breakfast cabinet: usually thereās a big thing of oatmeal but weāre out, so now weāve got bread crumbs, crackers, cream of wheat, chocolate granola, Lara bars, hemp protein powder (usually thereās chocolate brown rice protein powder but weāre out), race fuel (gels/chews), and cookbooks.
These are all my favorite cookbooks š
and I put these recipes up here since we make these things for breakfast so often.
OK, so there you have it! Now you know what I usually keep on hand to make healthy & fun recipes. Whatās in your kitchen?