11 smart hacks to makeover your fridge
Ahh, there’s nothing quite like opening the fridge, reaching for a tomato and instead, coming across a bag of soggy baby spinach, last week’s pasta and the juices from a neglected bag of grapes (aka, not the best inspiration for your next meal). Which is why it may be time for a fridge makeover.
A well-stocked fridge is the key to healthy eating, and the secret lies in organisation: it can minimise waste, reduce temptation for unhealthy eating, and means you’ll have everything prepared to whip up a nourishing meal in no time.
Keep your fridge fresh (and your eating habits fresher) with these crisp tips:
1. Place healthy food such as probiotic natural yoghurt, fish and eggs on an eye-level shelf. This way you’ll be more likely to make a meal from scratch next time you’re feeling hungry.
2. Perishable items like grapes and berries should be rinsed just prior to eating and not before, or they’ll go off quicker.
3. Aim for a rainbow of colours to ensure that your diet is packed with antioxidants. Dark purple, blue, red and green fruit and veggies are nutritional powerhouses.
4. A fridge free of treats is no fun but remember, everything in moderation! Keep goodies like dark chocolate out of sight so they’re not too tempting.
5. Rid your drinks shelf of sugary fruit juices and frizzy options. Keep a topped-up water filter jug in your fridge and liven up plain H2O with slices of lemon and cucumber.
6. Stock a selection of antioxidant-rich herbs to freshen up food. Parsley keeps your kidneys healthy, peppermint is a great digestive aid and rosemary is a great memory booster.
7. Remove fruit and vegetables from their packaging before you store them in the crisper. This will put a stop to any nasties that might leech out from the plastic and will extend their shelf life.
8. Veggies should be stored in the bottom drawers so they can retain their moisture. Make sure you always have plenty of salad staples like capsicum, tomatoes and lettuce for a healthy lunch, and load up on dark green, leafy veg like kale and spinach.
9. Set the thermostat to around 1 degree Celsius to keep nasty bacteria at bay.
10. Once a week, take everything out and give the sides and shelves a thorough wipe-down.
11. If you buy meat in bulk, store most of it in the freezer to extend its shelf-life, and and defrost it thoroughly in the fridge rather than leaving it lying out on the counter.