How to makeover your FRIDGE
EXPERT SECRETS TO HELP YOU EAT BETTER AND SAVE MONEY
How does your fridge look when you open the door? Does it inspire you to eat well, with lots of nutritious options? Is it often bare, with nothing much to eat except a few limp vegies in the crisper drawer? Or is it so jammed you can’t actually see what’s in there? Australia’s most trusted nutritionist, Dr Joanna Mcmillan, shares her tips on making your fridge work better for you.
WHY YOU NEED A WELLORDERED FRIDGE
1
Everyone in the family eats better because healthy snacks are in sight. 2
There is less food waste because you can see what’s in the fridge and what needs to be used before it goes off. 3
You save money because less food goes into the bin, you buy what you actually need and you’re
ORGANISATION TIPS
Store your fruit and vegies in the crisper drawers as this helps to extend their shelf life. Keep your fruit and vegies separate. Fruit gives off ethylene, a natural chemical in the plant involved in ripening the fruit, and this can cause other produce to spoil faster.
Wash berries and store them in a container lined with paper towel. Place them on a shelf at kids’ eye level next to a tub of natural yoghurt to make this an attractive snack option.
When you’re preparing a meal, wash and chop a few extra vegies and store them in reusable containers, ready to use. This will save you preparation time at the next meal. Cut carrots, celery, capsicums and cucumbers into batons, ready to use in lunch boxes or for afternoon tea, along with a healthy dip.
Fresh herbs are best washed right before you use them. To preserve bunches of herbs such as parsley, coriander and basil for longer, stand them in a jar of water, place a bag over the leaves and stand upright on a shelf in the fridge. Alternatively, wrap the herbs in beeswax wraps or damp paper towel and store them in a bag in the crisper. Use up herbs that are past their best by blending them into pesto or salad dressing.
Plastic makes cheese ‘sweat’ and the plastic can leech unwanted chemicals into the cheese. Remove cheese from plastic wrap, rewrap it in baking paper and store it in a container with other cheeses. Soft cheeses such as ricotta, feta, cream cheese and cottage cheese are best left in their original containers, but note that these cheeses have a relatively short shelf life and need to be used quickly.