I prefer to shop for fresh produce daily and as I’m only catering for myself and my husband, it’s easily do-able. I’m not sure I could it it with a few kids to cater for too!
I keep a stash of the usual staples: Coconut water, almond milk, free-range eggs, butter, bacon etc.
As I pretty much make all our condiments from scratch (tomato sauce, mayonnaise, salad dressings), you won’t see any commercial bottles in my fridge. Just these super cute glass jars from http://www.daiso.com.au. I tend to make condiments as I need them. Salad for dinner tonight: Whip up a quick seeded mustard dressing.
Place all the ingredients in the jar, screw the lid back on and shake, shake, shake!
Hubby and I really enjoy smoothies for breakfast. On a week day we tend to go for banana, almond milk, shredded coconut and linseed meal. Whack the ingredients into a blender and blitz.
Here’s a tip: Peel very ripe bananas, slice in half, place in ziplock bags, expel as much air as possible and place them in the freezer. Frozen bananas give your smoothie a gorgeous creamy texture and saves having to add ice cubes.
Banana, coconut water, frozen berries and linseed meal.
Coconut water, peeled and de-seeded cucumber, mint and lemon/lime juice.
Coconut water, watermelon, banana and chia seeds.
As I purchase meat on a daily basis, apart from bacon, I tend not to freeze meat. I purchase organic (limited), free-range meat where possible. We absolutely love kangaroo and consume it 2-3 times per week. Steak is also a favourite and I love making sauces to go with our steaks.
Red Wine Jus
Melt butter in a medium saucepan, add onion and garlic and cook for 3-4 minutes. Add red wine and anchovie fillet and simmer until reduced by half. Add beef stock and simmer for 12 minutes.
Two items I must point out are anchovies in olive oil and cooked quinoa.
Anchovies bring sooooooo much flavour to a sauce/dressing. I promise you won’t even taste the ‘fishy’ taste most people don’t like. Start experimenting with anchovies, it will take your dishes to a new flavour level.
Cooked quinoa is a great staple to have in your fridge. Once you cook it, you can store it for 3-4 days. I often grab 1/2 cup quinoa and mix it with tuna, diced beetroot, boiled eggs, rocket, spinach, Kale; anything I can find! It’s quick, healthy and utterly satisfying.
So, that’s the ‘Nosh Nosh’ part of my fridge. There is a ‘Splosh’ part of my fridge too, after all you can’t be good all the time! I really enjoy fresh, healthy, homemade food over a few glasses of wine. I’m sploshing on Prosecco at the moment. Prosecco is a dry sparkling wine from Italy (similar to real French Champagne). Prosecco is perfect for a pre-dinner spritzer, especially in this hot weather. I’m also sploshing on Margaret River sauvignon blanc. It’s not as fruity as NZ sav’s and is also utterly refreshing in this hot Brisbane weather.
So that’s my fridge in a nutshell. Fresh in, fresh out. Basically zero processed foods. I hope you enjoyed peeking inside my fridge and I hope you pop on over to my blog http://www.noshnoshsplosh.wordpress.com and my Facebook page http://www.facebook.com/noshnoshsplosh.
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