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5 Fast and Frugal Foods to Fill Your Fridge this Fall

BY ELIZABETH BORELLI

Fall is beginning to sweep in its sweet breath of transition. Whether you have an altered schedule, different hobbies or new wardrobe, change is happening.  Coincidentally, times of transition happen to be the best time for creating new habits. One new habit worth learning is how keeping a few basic foods stashed in the fridge is a cheap and easy way to go.

For many of us, moving from packaged to home-prepared food is a special challenge, both because it requires some extra energy up front to get into the habit, and because we think we may hate it. So we end up putting off getting started.  So I implore you to start small and keep it simple.

I find that having preparing just a few simple foods will take you a long way over several days’ time, you can use them as side dishes for dinner, main dishes for lunch.  And don’t forget the snack potential.  You’ll end up with more nutritious, lower calorie snack options than the pantry typically offers, but the bigger surprise is how good these foods taste.

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Here are 5 fast and frugal foods to fill your fridge this fall:

Butternut squash:  Simply cut it in half lengthwise, scoop out the seeds, and bake for 45-55 minutes face down at 385.  Use a glass pan for easy clean up.  Add some salt, or a dash of garlic and a tablespoon of tahini for an delicious new twist.

Sweet potatoes:  Wash them well and keep the skins on for extra texture and more nutrition.  Bake them whole or cubed in coconut oil and salt at 385 degrees, for 30 minutes – 1 hour depending on size and preparation.

Garbanzo beans:  Don’t let the dried beans scare you, the overnight soak and 1 hour boil is well worth the simple steps!  Just soak your beans overnight, drain (the following day), fill a pan with water so it covers the beans by 5-6”, and simmer for about 90 minutes (until tender).  Serve with salt and cumin, or add to your favorite salad.

Quinoa:  Similar to rice, but a more complete protein that makes an excellent salad or side dish. Add 1 cup quinoa to 2 cups water and simmer, covered for 25-35 minutes. Drain any excess liquid and add ½ tsp. salt and combine with chopped veggies and fresh salsa, (purchased prepared if needed).

Cabbage salad:  Cabbage is amazing in its longevity, flavor and nutrient profile.  Why wouldn’t you keep it on hand?  It’s simple to sauté in coconut oil and Bragg’s liquid aminos or light soy sauce with a dash of salt and cumin.  Or dice it up and sprinkle with salt, rice vinegar and sesame oil for a yummy salad.

All of these foods can be stored in the fridge for 3-5 days and retain their flavor and nutrition content quite nicely.  Make it easy to snack from the fridge vs. the pantry by treating yourself to a variety of simple, healthy whole foods today, no whole paycheck required!

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