May 8, 2017

In My Fridge

In My Fridge

I’ll be moving shortly, and will have to start over with most foodstuffs. This can seem overwhelming, so I wanted to create a guide for myself and readers of how to get back to basics. Here are a few staples that are oftentimes in my fridge for eating, drinking, and nibbling.

cooked veg:

  • cauliflower (roast at 350F for 30-40 minutes – I added salt, pepper, and garlic powder)
  • japanese yams (slice into wedges and spray with avocado oil, paprika, garlic powder, nutritional yeast, salt, and pepper. Baket at 350F for 30-40 minutes)
  • asparagus (roast at 350F for 30-40 minutes – I added salt, pepper, and garlic powder)
  • sauteed cabbage (saute with 1 tbsp olive oil, 1/4 cup apple cider vinegar, 2 tbsp coconut aminos, 1/2 tsp fresh garlic, 1/2 tsp fresh ginger, salt, and pepper).

produce:

  • spinach
  • arugula
  • mache rosettes
  • microgreens
  • carrots
  • mushrooms
  • zucchini
  • lemons
  • limes
  • oranges
  • raspberries
  • blackberries

protein:

  • Vital Farms eggs
  • shredded chicken (boil split breast bone-in chicken in enough water to cover it + 2 scoops Vital Proteins bone broth collagen, rosemary, basil, salt, pepper, 3 bay leaves, and 4 garlic cloves. Boil for 30 minutes. Removed chicken and shred. Add bones back into the stock and boil for another hour or two. Strain.)
  • flax seeds (for smoothies)
  • hemp seeds (for smoothies)

spreads:

nibbles:

liquids:

  • homemade almond milk
  • homemade bone broth (boil split breast bone-in chicken in enough water to cover it + 2 scoops Vital Proteins bone broth collagen, rosemary, basil, salt, pepper, 3 bay leaves, and 4 garlic cloves. Boil for 30 minutes. Removed chicken and shred. Add bones back into the stock and boil for another hour or two. Strain.)
  • Farmhouse Culture gut shots
  • Drink Living Juice
  • GTs gingerade kombucha

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