I was so happy a couple of weeks ago when I stocked my fridge with all the goodies that I can eat in my Whole30 program. Everything fresh – vegetable, fruit, mushrooms, nuts, dried fruit, olive oil, coconut oil, kale, herbs and spices. The fridge was full! I was ready! 😀
That is great if you can actually eat everything in the next couple of days. Which is of course impossible. That a lot of pounds of food that I can only eat bits by bits even with the help of my family. So you find out that too much of a thing (good or bad) can be… bad. Why? This beautiful fresh food starts to go bad really quickly. I had to throw out a whole bag of carrots that I hadn’t even opened yet and they were rotten (sorry, I know it’s gross, but that’s reality 😦 ) I was so mad and I felt so guilty to be throwing all this food out. Craziness!
So I decided: (1) I need a better plan for preserving my fresh food; (2) I need to go to the market more often and buy smaller quantities. #2 is almost out of the question because with 2 toddlers, it’s hard to get organized to go for a walk, let alone go shopping every week. Some things I order online – this grocery store Save-on-Foods delivers to your door the day after you place an order. It’s perfect. But it’s only perfect for things you know you need like milk, flour, eggs, anything that comes in a box, etc. (I don’t eat 1/2 of these things but my fiance and kids do so I still buy them). When buying fruit and veggies, I’d rather see them and touch them than select them on a computer. Besides, it’s always sweeter to buy these goodies at a farmers’ market where you get to meet the people who grew them, smell them, choose what you want… it’s part of the experience.
So I am left with #1. I already freeze a lot of veggies but not everything can be frozen. And not everything can be eaten right away. So I need some ideas on preserving veggies and fruit. Please do share your experience. Thank you!
Here’s my menu for today:
- 1 cup coffee with almond milk
- Finished my trail mix stash – time to make some more
- Humus, tomatoes, prosciutto, beets & onion salad
- Chocolate pudding (without the honey/maple syrup; I added 2 kiwis and 1/2 mango instead)
Everything Stew 😀
After I went through my fridge and saw how much food was going bad or was about to go bad, I took everything out, cut it cubes and put it in the slow cooker with 4 cups of water. 😀 Here’s what’s in it:
1 Green bell pepper
1 Sweet onion
1 Sweet potato
2 Leaves kale (just the leave, no stem)
3 Tomatoes (grated the inside and discarded the peel – made a tomato sauce)
1 lb Ground beef (browned with some salt ahead of time)
2 Sticks Celery
1 Clove garlic
2 tbs Chilli powder
1 tbs Dried Organo
1 tsp Turmeric
4 cups water
Put everything in a slow cooker on high and cook for 4-6 hours. If you wish to thicken it, mix 2 tbs coconut flour with some of the liquid from the slow cooker. Once well mixed, pour it into the slow cooker and stir. Continue to cook. The reason I always add liquid from the meal into the flour (even when you use starch or wheat flour) is that the hot broth dissolves the flour better than cold water and keeps flour lumps from forming when you pour it into the pot. 😉