Sustainable Fridge Organization + Meal Prep
TO ME, NOTHING SCREAMS ‘HAVING YOUR LIFE TOGETHER’ MORE THAN A HEALTHY, STOCKED, ORGANIZED FRIDGE.
So here’s a peak into our family’s fridge and weekly meal prep!
TIP 1: Organize with baskets and bowls. This not only makes your systems aesthetically pleasing, but the functionality is great too. When cooking or meal prepping, you can easily grab the bowl that stores that food item. I like to wash and dry produce before putting away in the fridge. This makes you much more likely to snack on these healthy choices. It’s right in front of you, ready to go!
This jute bowl set is from SISTAIN. I find that having natural, beautiful materials in the fridge creates this sort of luxury fridge experience. Elevating the everyday is what it’s all about!
Ceramic bowls are also visually beautiful, and I always prefer a neutral. I love to let the colors of the food do the talking. The more of a rainbow, the better!
TIP 2: Always have easy snacks ready for your kids (and yourself)! Everett loves his organic fruit & veggie pouches. If we feel that he didn’t get enough fruit or veggies in a day, we’ll snag one of these. Our version of fast food! We usually have a batch of Birch Benders plant protein pancakes and homemade paleo banana bread on hand as well. And, these are mine and Zach’s favorite treats, so it’s a win win for the whole family.
TIP 3: Don’t stress yourself out by meal prepping for hourssss on a single Sunday. Try doing two smaller meal preps! A bit on the weekend and a bit on a Wednesday. Breaking it up makes the process less daunting. And, you’re less likely to waste food! Say you prep a large batch of food on Sunday…half way through the week you may not be craving that food anymore. So by doing a smaller prep session twice a week, you can cater your cravings to that portion of the week.
HERE’S A LIST OF TYPICAL ITEMS WE PREP (AND WHEN)!
Sunday:
Hard boiled eggs
Banana bread or muffins (half with chocolate chips for Zach and I, & half plain for Everett)
Wash all berries and store in berry bowl (and cut strawberries if we have them)
Two packages of tofu (cooked in airfryer) to easily throw on salads
Check stock of all frozen fruit and veggies for smoothies (restock if needed)
Wednesday:
A batch (or two) of protein pancakes. If making two, put one batch in a Stasher bag in the freezer.
Banza chickpea pasta (we will typically have this for dinner one night and make extra for Ev’s lunches)
Steamed veggies
Egg muffin cups (a new item added to the rotation!)
We’re still finding our groove with meal prepping and planning, but the beautiful thing is that it’s an ever-evolving process! It doesn’t have to be stressful or rigid. Do a bit here and there because every little bit of prep helps you to eat healthy and mindfully.
