PLANNING YOUR WAY OF HEALTHY EATING


February. Spring is expected far away. I’m a little stuck inside and I feel now a good opportunity to organize space, stuff, stuff. This includes my pantry and refrigerator. For the first time in my life, I have a pantry that I can go in and close the door, hide the kitchen gear, keep my utensils and all kinds of food. All of this means space and I agree, the luxury of cooking, but it becomes a mess and full. Make sure the pantry can have two or more shelves. No “entry” required, but editing is required.


Your refrigerator may need to be repaired as it can be a repository of old food in despair. Pay attention to the purchase price. Shop for fresh fruits and vegetables for healthy salads, soups and snacks. Vegetables that lose their size become the ingredients of the soup. Store frozen vegetables for quick preparation. Frozen berries are perfect for smoothies. Eggs are an excellent source of nutrients for themselves and an important ingredient. Yogurt can be a healthy ingredient or a beverage alone. Prepare meals in advance for fast food during the week. Be careful not to use food in your fridge before it is forgotten for a long time.


How to Organize


Use inexpensive Mason jars of different sizes to store dry ingredients such as beans, lentils, nuts, coffee beans or chocolate sheets. You can see exactly how big you are. By putting food in jars, you remove dirty bags and boxes that take up space and stay too long.

In your refrigerator, invest in stacked glass containers to maximize space and keep what remains to be eaten rather than thrown away. Well-sealed meals have a better chance of staying longer.

A daily meal helps to avoid spoilage and spoilage. This step is especially helpful with the rest.

Plan to use leftovers as ingredients. The remaining vegetables and meat make a good soup.

Choose a place for food categories and stay faithful to your place.

Coat food that has exceeded your consumption date and separate it from jars, boxes and food bags that you will not use. Think of this as the last time you should throw.

My motivation for planning is to bring more control over what I eat. Over time, I have come to realize that the foods I have are more dependent on “ingredients” than on processed or processed foods. Processed foods are often loaded with unhealthy amounts of salt, sugar and fat and other additives that you will not add when cooking from scratch. Dietary supplements allow for more flexibility and diversity to create healthy uncooked foods.


Pantry List

The following list is a list of "ingredients" for basic foods that are common in many recipes. If your grocery store has a bulk food section, shopping at that section allows you to buy only the amount you need. Keeping these items in hand allows you to make a variety of soups and salads, bake healthy cookies and snacks, and create a variety of foods - planned or on the go.


Pantry

Canned and Packed Items


  • Chopped tomato, tomato sauce, tomato paste
  • Garbanzo beans, black beans or other types of beans and lentils
  • Vegetables (fresh is better)
  • Fruit (fresh is better)
  • Chicken, beef, veggies
  • Vinegar, olive oil, canola oil
  • Salt and pepper and spices combine with spices and herbs
  • Canned chicken breast, tuna, salmon
  • Wheat pasta

Produce New And Dried


  • Peanuts (walnuts, almonds, pecans)
  • Dried fruits and seeds (such as cranberries, dried, apricots, flax, chia, sunflower seeds)
  • Onions and garlic
  • Cereals such as farro, quinoa, wild rice

Baking


  • Flour: whole wheat, unmixed for the whole purpose
  • Sugar
  • Yeast (baking bread)
  • Oatmeal
  • Uju
  • Baking powder, baking soda
  • Vanilla

 Setting up your pantry and refrigerator may mean planning your route to a healthier diet, less food waste and less groceries. What is in your house?


Ann Cunningham is a healthy nutritionist living in Eagle, Idaho. Her ability to eat nutritious food is to teach and manage diabetes. She loves to write about accepting healthy food as fun and the way to good health. He serves as a member of the board of directors of Idaho Foodbank addressing food insecurity as a challenge to the well-being of Idaho children and adults.