Tiffany’s post on this is great.
The importance of simplicity in the kitchen and in our lives is easy to forget. As much as I love cooking, I can’t spend all night on it – I have to do homework, and free up some time for other, more enjoyable activities. Her challenge, though, is to eat a meal today that is simple to make and with simple ingredients – not processed food. Today was an especially perfect night for this because I spent a lot of time last night making a risotto, and I need a break. So I ate leftover sweet kugel for lunch, and went to the dining hall for dinner. Zero cooking. Doesn’t get much more simple than that.
I don’t have a huge freezer. I already knew everything that was in there, but I rearranged it so it makes more sense. It’s so pretty!
Here’s what I have and how I organized it (left to right, top to bottom):
I was a little skeptical about Tiffany’s next step for 22 Days to a Fresh Start, which was to throw out and stop buying all foods with trans fats in them. I’m not big on the organic food bandwagon, so I wasn’t sure how getting rid of trans fats would be beneficial. However, the first article that came up when I was looking for more information was from the Mayo Clinic, who have the same recommendation as Tiffany: Don’t eat anything with trans fats in the nutritional facts, and avoid foods with “hydrogenated” or “partially hydrogenated” in the ingredient list. So, I have to get on board.
Here are all the products in my kitchen that I got rid of after finding trans fats hidden in the ingredients lists:
Edit: Embarrassingly soon after writing this post, I discovered that the only brand of Pareve margarine that I’ve seen sold near me has 1.5 grams of trans fats per serving. Unfortunately, Pareve margarine is kind of a necessity. So I’ve decided to give up all other trans fats just to reduce the impact of the margarine. Also, if anyone knows of a brand other than Fleischman’s, leave it in the comments.
More sources for getting rid of trans fat:
The FDA, as of 2013, is in the process of designating trans fats as no longer Generally Recognized as Safe
American Heart Association
Center for Science in the Public Interest
Center for Disease Control
Setting up a new kitchen is expensive. Moving back into my dorm for the last year of college (already?), I had to pick up a lot of groceries. And I blew my grocery budget. Now, though, my fridge is full. So my plan for October is to buy as few groceries as possible to make up for last month, and cook with what I already have. That’s kind of my motto, right?
The school year is starting up again, and so is Found in the Fridge. While I was away this summer, I had very few opportunities to cook for myself, so now that I am back in an apartment, I am so eager to cook more often.
With the start of the Jewish new year, the start of the school year, and to help me toward my goals of cooking and eating more healthy meals for myself, I am starting the “22 Days to a Fresh Start” from Tiffany‘s blog Don’t Waste the Crumbs.
I want to follow the steps, but we’ll see how it goes in terms of formatting. Some of her steps I’ve already done. Some of her steps don’t work for me. Sometimes I’ll do more than 1 a day, sometimes I’ll skip a day. I hope to get to the end with some fresher, healthier eating habits.
Day 1: Clean out the fridge
This turned out to be an easy one because my roommates and I did this a week and a half ago. But, with all of us getting back from the holiday, it was worth it to do it again. I took everything out, threw out what was expired, wiped down some of the shelves, and put everything back in an organized manner.
At the bottom of the fridge, the two produce drawers are filled with fruits and vegetables. Above is the cheese drawer. The middle two shelves of the fridge are dedicated to leftovers and prepared foods. The top shelf of the fridge is ingredients, like eggs, rice, jam, sour cream, etc.
Coming up: What can actually be found in my fridge.