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My Whole Food Journey 2.24.13 – My “Sorta” Whole Foods Fridge


Welcome to my kitchen :)   I thought it might good to start my whole food journey off again by showing you what is in my fridge today.  Why?  Because I am embarking on the whole food journey once again and this time I am going to get even more serious.

my fridge

I learned a lot about what kinds of foods to eat and where to find them over the past four years.  But, I have skeletons in my closet … old habits die hard. So, I’m showing you what is in my fridge today so that I can hold myself accountable.  I hope that next time I show you what is in my fridge you’ll see some of the same things {the good stuff} but some of my old habits will be gone {like my Hershey’s chocolate syrup or coconut creamer!}.

my fridge 3

So, here’s what you can find in my fridge today:
Top Shelf:

  • Organic Valley Whole Milk {Read why I choose whole milk here}
  • Pineapple Juice
  • Sweet Tea {I’m southern for goodness sakes!  I need help figuring out how to kick the white sugar here}
  • Organic Apple Juice
  • Organic Orange Juice

Second Shelf:

  • Left side: (All things pickled)Pickles {I’m on the hunt for ones with out food dyes}, Pickled Beets, homemade zucchini relish,
  • Left Side: Organic half and half
  • Middle: Better than Bullion Organic Chicken and Organic Beef Paste, yeast, organic sour cream, organic cottage cheese, and organic Greek yogurt, some fresh bocconcini mozzarella balls
  • Leftover beef pot pie for lunch tomorrow! ;)
  • Right side: Jams and Jellies (all homemade by my lovely mama except for one jar of apple butter from our trip to the local apple farm.
  • Right side in the cute octopus container: homemade Tzatziki sauce for tonight’s dinner

Cheese/Deli Drawer:

Next Shelf {The Kid’s Shelf}:

  • Two drawers for Judah’s lunch boxes/snacks: Organic apple juice boxes, individual string cheese, tubes of organic yogurt, Stonyfield yogurt smoothies, two individual cups of homemade jello {this is a questionable item}
  • Leftover veggies: Plate of sauteed asparagus, 1/2 an onion, some roasted balsamic roasted tomatoes
  • a dish of homemade strawberry sauce {to be used on waffles this week}
  • a jar of home canned pear sauce {like apple sauce}

my fridge 2

Okay, were down to the last half:

Last shelf:

  • 2 Leftover dishes of white lasagna for lunches tomorrow
  • a container of cut up organic strawberries
  • a container of cut up cantaloupe {not organic – see the  list of fruits and veggies I buy organic here}
  • metal bowl of washed grapes
  • egg roll wrappers
  • a bag of short rib beef leftover from yesterday for tacos – tonight’s dinner!
  • 2 pints of organic blueberries
  • 1 container of fresh spinach
  • a treat: a roll of canned cinnamon rolls {immaculate baking company- made with REAL ingredients you can find in your own kitchen -you can read all the ingredients on these!}
  • a dozen eggs from my parent’s chickens

Crisper Drawer 1:

  • a bag of conventional {meaning not organic} grapefruit
  • a bag of organic fuji apples
  • a couple conventional blood oranges
  • a bag of organic romaine lettuce

Crisper Drawer 2:

  • some conventional corn on the cob
  • organic whole carrots
  • fresh herbs
  • french green beans
  • a head of conventional cabbage

my fridge 4Here’s where it gets questionable :/

The fridge door (top down):

  • grass fed butter (I keep one stick in the fridge and one on the counter) {Why butter? – read here}.
  • maple syrup {here’s why I pass on the pancake syrup and real for real maple syrup}
  • Hershey’s syrup {going to figure out how to make my own and ditch this – 1st on my to do list!}
  • salsa, capers, maraschino cherries,
  • coffee cream {there is also a BIG bottle on the bottom shelf – I know I have to find an alternative I LIKE fast.}
  • Condiments: mayo, mustard, BBQ sauce, hot sauce, 57 sauce, steak sauce, and organic ketchup
  • soy sauce, teriyaki sauce, various vinegars, Worcestershire sauce
  • real lemon, whipped cream {its gotta go – I know how to make homemade!}, organic chicken stock, more salsa & coffee cream

It sounds like a lot of food – but MOST of the fresh produce will be gone by the end of the week!  My kids can mow through the fruit.  And, the leftovers will all vanish by tomorrow. The only shelves that don’t see much rotation are the things in the door and the shelf with pickles and jellies/jams.

So, I named quite a few items that I knew I had to kick out of my fridge.  But, I’d love to hear what you think.

Which items should I kick?




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  1. We are sweet tea drinkers, also. I make a gallon every day, and on hot summer days, sometimes two! Six months ago, my husband started having trouble with his diabetes. I switched to natural stevia, bought in bulk. It took some experimenting, but I use half tsp of stevia, and 1/4 cup sugar. I was using no sugar, but my husband missed the “sugar” taste. Since doing this I have dropped 15 lbs in 9 months. That is the only thing I’ve done. We don’t realize how much sugar we consume daily. When you find a replacement for coffee creamer, I’d like to know more about it!

  2. I don’t know how you feel about soy or coconut, but there are great replacements for the conventional creamers out there. I love Organic Valley’s soy creamer in French Vanilla. It is more expensive, but then I drink less of it, double bonus. I recently tried the conventional creamer again, and it isn’t as tasty as I remember.

    For the pickles, have you thought about pickling your own? My Nanny (grandma) used to do this every summer. The pickles were divine. I’ve even decided to do this this summer.

  3. Cindy L. says:

    With your knowledge and research skills, it’s easy to take the next step to pretty much homemade everything… Hershey syrup is the EASIEST ! Cocoa powder, water, organic sugar, (almost equal proportions but i use less sugar) cooked down on low to the texture you want. Keep going and you get fudge sauce. Then my tweaks are pinch of salt, splash of vanilla, a tsp of powdered coffee grounds (or make a small amount of coffee from a T of grounds, strain and use a T of liquid.) I had to cook this overnight on very low to get it fudgy. I store in fridge in glass jar. Had it for months and hasn’t separated.

    The pickled veggies should be replaced with lactofermented veggies. Also very easy. Carrots—cut in sticks, make a brine with 1 c filtered water to 2 T salt. If you have access to raw liquid whey, add some of that in. Cover carrots with brine then add more water to cover to lip of jar.captightly. Leave in cupboard for 5 days or till soft and brine is somewhat fizzy. Keeps in fridge for a year (but they’ll be gone way before then). Beets are done the same way. Sauerkraut needs to be done with shredded cabbage that you press down to release juices. Then instead of making brine, you just add salt and whey (or just salt) and mix. One latge head will nake 2qt mason jars. Fill canning jar by pressing down cabbage till it releases juice to cover the cabbage. Repeat till jar is full to just below the ‘shoulders’ and make sure juice is above the veggies. Cap tightly and store in cupboard for 2 days. If color is yellowish and you see bubbles in the jar, it’s ready. Store in fridge. Flavor will develop more over time but is delish right away. Don’t go for the recipes that use a crock. The jar is easier, neater, quicker, and stores better. The rock, rag, plate, checking for mold–ridiculous and NOT necessary. ;-)

    And get rid of juice right away. All juice must be pasteurized to keep it from spoiling . the heat destroys the enzymes. So you’re left with organic glucose syrup with added vitamins. Very expensive all around. your kids can drink water and eat fruit or squeeze some unseasoned organic oranges for juice if you must. We saved so much money when stopped buying bottled drinks. The kids wre just drinking glucose.

    Oh, also get yourself some milk kefir grains and make your own kefir. (Cultures for health is a great resource). Store milk is fine to use. Then you can strain it for Greek style ‘yogurt’ and flavor with fruit, stevia, vanilla, bananas, whatever for your children’s snacks or lunches. And it makes the most unbelievable smoothies. The healthy home economist also has a great video on making milk kefir.

    You can do all these things. They’re so easy.

    Have fun getting ‘real’. It’s an awesome experience!

  4. I really enjoy this site and all you have to share!!
    Can you update this post and the others so we can see how you are doing & have some up to date info & tips
    I wish you could to a vegetarian post like this….that would be awesome!!
    Thank you for all the hard work & time to help us :)

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