Organized Home:Food Storage

I got to start today with a fantastic yoga class at our Studio here in Tulsa.  Mondays aren’t so bad when you get to start them gently moving your body and slowly waking up to the sunrise.  My first week of fast 5k training last week went really well.  I managed to get all the runs in, and all the circuits.  I feel a deep soreness to the bone in my quads, which hopefully means I’m pushing it on the runs.

During some of my down time this weekend, I conquered the next area of my Organized Home project.  I’m following along with the podcast Organize 365 and each week taking some time on the weekend to clean out and organize an area of my home. Last week I cleared the kitchen counters off, and this week went deeper in the kitchen to the cabinets and fridge.

Per usual, the first step was to take everything out of these spaces.  I decided to do the cabinets first and then the fridge.  I don’t have a walk in pantry so all of my dry goods and cans get stored in the cabinets.   Once everything was on the countertops, I vacuumed out the shelves and wiped them down.  Then it was time to toss.  Like with the master closet, there were some rules:

  1. Anything that is expired
  2. Anything that’s been open longer than you can remember
  3. Duplicates of things, especially spices

Now to put things back in these freshly clean, spacious doors.  She suggests storing things in a sorted manner that makes sense to you in additional bins but I didn’t have any, and don’t want to buy any so instead I separated my shelves into nuts and baking items, and canned goods below that.  I like her idea of having an area to store necessary ingredients for specific recipes for your week.

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After!

 

Once everything was either in the trash or back in the cabinets, I moved on to the fridge.  Same rules apply for tossing here: expired and duplicates are gone.  No second thoughts.  My favorite tip for the fridge was to not actually store your fruits and veggies in a drawer because then they’re out of sight and out of mind.  So I decided to have a shelf for snacks like veggies, guacamole and hardboiled eggs and a shelf for leftover storage and ingredients for meals for the week.

This clean out worked really well with my time in the kitchen this weekend anyway.  I’m really intentionally working on a strong Sunday cooking habit, and having a cleared out pantry is already providing more calm when I do it.  For maintenance she recommends a Sunday clean out where you go through the fridge for leftovers and opened produce to try to use up as much of it as you can – an easy habit to implement with the Sunday cooking!

Next week we stay in the kitchen and tackle dish cabinets!

How do you organize food storage?

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