As I attempt to NOT go to the grocery store and live off of the produce and food that I have in my pantry and fridge, I decided to re-organize each shelf in my fridge with Chef Mareya Ibrahim's tips.
Author of EAT LIKE YOU GIVE A FORK: The Real Dish on Eating to Thrive, celebrity Chef Ibrahim has been getting a lot of questions on refrigerator organization, as so many are stocking up and overloaded with food.
Chef Ibrahim gives LATF some tips on how to properly BLUE PRINT your fridge so nothing goes bad! Save food!
Foodie Blueprint Tips:
- THE TOP SHELF: Stock it with ingredients that help you create simple sauces and marinades, like low-sodium broths, stocks, veggie purees and nut milks.
- FRIDGE BINS HOLD SMART SNACKING VEGGIES: the hearty ones that hold up nicely and don't require much prep, like grape tomatoes, miniature bell peppers, Persian cucumbers, and radishes. Keep them in open containers at eye level so they're visible and ready to munch. These great raw veggie snacks will satisfy your need to crunch.
- The bottom shelf holds grab 'n' go meals, prepped and ready for you and your family. You can also have veggies and fruit that can be easily converted into meals, like Strawberry Coconut Nice Cream (page 217) or noodles made from squash or zucchini (page 39). More on this in "Convertible Meals."
- Fill the crisper drawer and baskets with prewashed greens, ready to throw into a smoothie, salad, soup, or entrée.
- Fill the meat/cheese drawer with precooked proteins and grains, including chicken, ground turkey, quinoa, farro, and such, all of which you will set up during our Meal-Prep Power Hour (see Convertible Meals, page 233).
- Stock the fridge door with sauces and toppings, pickles, etc. that will accessorize your meals with flavor.
To learn more visit: https://mareyaibrahim.com/