Well, it feels weird to type this out on my blog but… we’re currently experiencing a global pandemic. Pretty surreal, isn’t it? One thing I’ve noticed is that it has people really paying attention to what they are buying at the grocery store, trying to make their food last longer and figuring out how to cook without things like dairy milk or eggs (which keep selling out some places).

So I decided to put together this post to hopefully help some of you out! Feel free to comment below with any of YOUR tips!

Food storage tips

Veggies to store in your pantry include onions, shallots, garlic, hard squashes, potatoes. They should keep for a month or longer as long as it’s not well above 60F in there.

The temperature in your fridge should be between 33 and 40 F. Asparagus will keep for 2 to 3 days in the crisper or a week if you trim the ends and store them upright in a glass of water. Celery, peppers, eggplant, peas, artichokes, zucchini and cucumber will last up to a week in the fridge. Soft squash, broccoli and brussel sprouts will last 3-5 days. Cauliflower will last a week. Carrots, turnips, beets and parsnips will last 2 weeks. Leafy greens will last 3-7 days but keep in mind that lettuce needs air circulation so don’t keep it in a plastic bag or the crisper. Mushrooms will last 3-5 days and like to be stored in a paper bag not plastic.

Wash herbs by dunking them in a bowl of water and then roll them up in a towel to dry them. Hard herbs can be stored inside the towel in the fridge while soft ones will fair better standing in a jar of water. It also helps to cover both with a plastic bag (unsealed) or damp paper towel.

Keep your fruits and veggies separate when storing them in the fridge or pantry. Fruits will cause veggies to spoil faster. If you do want to ripen your fruit more quickly, you can put it next to a vegetable.

If you really want your produce to last longer, freeze it! Chop it, freeze it in a single layer and then transfer it to a freezer bag to avoid having them all get stuck together. You can also freeze tofu!

Money saving tips

  • Buy bulk dried goods- we generally pay more for packaging!
  • Choose dry beans over canned. They still cook very quickly in an Instant Pot or just soak overnight in a pot and cook the next day. You can always make a big batch and freeze extra.
  • Cut down on meat and vegan alternatives and cook more plants
  • Go through your fridge and pantry BEFORE grocery shopping and make a meal plan or list of meals from that
  • Make more snacks from scratch- smoothies, cookies, muffins, trail mix etc rather than buying premade
  • Freeze food instead of throwing it away! You can chop up veggies or fruit to freeze. You can freeze meal leftovers. You can even freeze eggs, just crack them and pour into a container first (don’t freeze the shell).


Recipes

1 item multiple ways

Black Beans
Meatballs
Buddha bowls
Burritos
Salad
Burgers
Smoothie
Brownies

Chickpeas
Tikka masala
Tacos
Tuna fish”
Taquitos
Nuggets
Stir fry
Pot pie

Rice
Wild rice soup
Dirty rice
Coconut rice
Broccoli rice casserole
Turmeric rice
Cilantro lime rice
Mexican rice
Garlic fried rice

Lentils
Lentil cakes
Lentil loaf
Lentil dahl (curry)
Lentil potato soup
Lentil wraps
Lentil chili

Oats
Oatmeal cups
Breakfast bars
Overnight oats
Peanut butter cookies
Granola
Blueberry bars
Breakfast cookies

Make it yourself

Oat milk
Almond milk (if you’re in a rush you can also just add some almond butter to water and blend that! No need to strain. It’s not as tasty but it works in a pinch)
Sandwich bread
Jam
Sauerkraut
Nacho sauce
Pancake mix
Dairy free coffee creamer (coconut, cashew, oat, almond)
Ranch dressing/dip

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