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What’s in Your Fridge?
I just noticed Dr Oz had a special article in this month O Magazine on this very subject. I wanted to create my own version of what a healthy fridge should be using my own fridge as an example. In this article, I’ll help you figure out what to keep, clean or empty out of your fridge. What are the best and worst ingredients hiding in your Frigidaire?
So here’s how to keep your fridge COOL and not creepy. Let’s review what you should keep. Consider the following as the basics of your healthy refrigerator:
1) Walnut seeds: They are indispensable in every healthy refrigerator and diet. Store them in the cool refrigerator to maintain optimum freshness and preserve delicate natural fats inherent in these nutritious morsels. This list includes almonds, chia seeds, hemp seeds, and pine nuts.
2) Vegetables: Stock your fridge with the freshest vegetables available. Keep the crisper drawer full of crunchy goodness of the garden. In my refrigerator, I have a drawer full of romaine lettuce (the bag of 3 bunches), lemons, limes, onions (1/2 serving), green onions and cucumbers. In my biggest drawer I have everything else – kale, chard, eggplant, carrots, cauliflower, red cabbage, turnips, etc.
3) Fruit: As I said before, I have another fridge in my garage where the overflow goes – it’s filled with grapefruits and oranges and apples and extra cauliflower, or sometimes I buy a huge bag of baby spinach and I put that in there too.
4) Probiotics: Although not a food, most probiotics must be refrigerated to retain their power. More and more companies are starting to make non-refrigerated versions, giving you more flexibility when traveling.
5) Dairy: It’s best to store butter and cheese in special sections of your fridge, especially your cheeses. Butter like eggs has a much longer shelf life than cheese. When you need a fast protein food choose low-fat cheeses. Don’t be afraid to use butter – just use it sparingly.
6) Eggs: It is essential to keep eggs cold in order to maintain their quality. Eggs have a excellent shelf life and are always good to have on hand for a quick protein meal or for a special recipe.
seven) Coconut milk and coconut butter: Here, too, you want to keep coconut products cool in order to retain their freshness. Coconut has earned a well-deserved reputation as a healthy dairy alternative.
Here is what to empty:
1) Leftovers: If they are more than 3 days old, it is better to throw them away. The longer you store prepared/cooked foods, the greater the degradation and loss of nutritional value. Avoid overcooking at once. It takes practice, but it’s best to eat your food as fresh as possible.
2) Vinaigrette: Most salad dressings on the market are heavily sweetened or contain less than pure ingredients. It’s best to stick olive oil and apple cider or balsamic vinegar as an appropriate and healthier dressing option. There are also several gourmet vinegar and oil shops that are starting to pop up all over the place. They offer great varieties like blackberry or Persian lime vinegars. Or how about hazelnut oil?
3) Mayo: Unless it’s better not hydrogenated. Hydrogenation is a processing method that damages fragile oils by deeming them toxic when consumed. Best to make your own version of mayonnaise or try using plain yogurt instead. It may taste a bit more sour but it’s better for you.
4) Sauces: Avoid most prepared sauces. They are usually loaded with artificial ingredients and add unnecessary calories to your meals. Consider using fresh herbs like dill, mint, basil or rosemary instead. Or use warming spices like curry, cumin or cayenne pepper. Or refreshing spices such as oregano or Herbes de Provence for example.
5) Ketchup: This condiment is nothing more than sugar and artificial ingredients. You can’t even really claim a redeeming vegetable/fruit contribution from the tomato, because it’s just a tomato flavor, nothing more. Try instead using chili powder or sriracha sauce instead, but beware, these two pack more of a punch than ketchup.
Relax and keep your refrigerator healthy.
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