Re-organizing the Fridge







I have recently become somewhat intrigued by TikTok. I have found many cool ideas for cleaning, organizing, cooking, general life hacks and overall happiness. One recent video sparked my interest and I went in search of others who did the same. This user decided to remove her produce from the drawers and put it in the door on on the shelves. She then put her condiment jars in the produce drawer. 

A giant lightbulb went off in my head. Every week, I throw away pounds of produce that I forget is even IN the fridge or is buried in the myriad of plastic bags that it gets stored in. So much money down the drain and if you know me- I HATE to waste money. 

There were tons of other videos about pantry and fridge organization- with cute clear containers to neatly stack the snacks in, pour the cereal in, the laundry soap- literally everything. While these are quite satisfying to watch- not all applied to my particular life and I feel some are made just for clicks. Like- WHO buys all those ridiculous snacks for their house?

I got to thinking, then searching the internet for the containers that would work for ME and my food. I will say- I have not organized my pantry, because my pantry consists of one cabinet next to the stove, two shelves above the dryer, half of 2 shelves in the garage and a couple random spots in the dining room. But the fridge? I can tackle that. 

I got the containers and went to organize. I did throw out a large bag of rotten produce and countless containers of leftovers from who-knows-when. I cleaned the drawers and shelves. I washed new produce, chopped celery and carrots and peppers. All the mustards, ketchups, sauces, dressings, yogurts, dips, pickles, jams went into the top produce drawer. The only shelves on the fridge door that are not produce are the very bottom and the very top. 

My larger containers went in the fridge shelves. I can see what produce I have. I have lots of things prepped and ready to cook with. I tested it out- and I had pepper slices that stayed super fresh for over a week!! That has never happened before! I also have tons of room. I really hate to have to take out 20 things to get to one item. I need it all front and center. 
No more plastic bags in the fridge! One shelf is designated for the aged egg nog we are making for holiday gifts (very much NOT FMD) and leftovers. The other shelves are fresh foods, neatly arranged and kept super fresh. 





Peppers, cucumbers, squash and lettuce on the door- where I can easily see and grab. 

I know- I know... lots of you are gonna say produce will go bad on the door. It is too warm on the door. Well, when I can see them, I eat them. When I eat them, they do not have time to go bad. I have thrown out zero produce in the 2 weeks I have had this system in place. NONE!

Try this out if you think it will work for you. If not, use your drawers. You do you, boo. 

Here are the plastic bins I bought, in case you are wondering. (If you click these links and buy, I may get a small percentage, at no cost to you) Feel free to shop around and see what will work in your fridge. (the blue lidded containers are from WalMart and I don't remember the brand- I have had them for years)

https://amzn.to/3i2wwks 3 piece set

https://amzn.to/3rx3uMM large container

https://amzn.to/370J2KJ large container

https://amzn.to/36ZP6mY  egg container

https://amzn.to/3rusgxa  door boxes


Sweet Chili Sauce- All Phases







This is my favorite sauce ever. I use it ALL the time!!! It really saves the day in Phase 2! This is my favorite snack or meal:








Sweet Chili Sauce
All Phases
Use this as a condiment, any time in Hormone Rx or FMD




Here is my video: https://youtu.be/nghdKAohkh8




2 tsp red pepper flakes (use less if you don't want it hot)
2T Tamari
2 garlic cloves, minced
2 tsp minced fresh ginger
1 tsp black pepper
1 cup water
1 cup xylitol or stevia equivalent    
1 tsp arrowroot powder mixed with 2 tsp COLD water to make a slurry




Put everything except arrowroot slurry in a sauce pan and bring to low boil. Whisk in slurry until the sauce thickens. Taste and adjust seasoning. Store in covered jar.

 Use as dip for veggies or meat or in lettuce wraps.

Super Simple

Not everyone likes recipes- here is a sample menu with simple ingredients. Remember, you can use all herbs and spices, tamari, coconut aminos, ginger, garlic. Add flavor to your foods!


Monday Phase 1

Breakfast
1 cup cooked oats
cinnamon
1 cup blueberries

Snack
apple

Lunch
Hamburger patty
green beans
carrots
1 cup oat milk
orange

Snack
1 cup blueberries

Dinner
Pork loin
baked sweet potato
steamed broccoli
1 cup cooked brown rice
herbs as needed



Tuesday Phase 1

Breakfast
1 cup oat milk
1 cup strawberries


Snack
orange

Lunch
Pork loin
baked sweet potato
steamed broccoli
1 cup cooked brown rice
herbs as needed
1 cup blueberries

Snack
apple

Dinner
Chicken breast
roasted parsnips
green beans
1 cup cooked brown rice


Wednesday Phase 2

Breakfast
egg whites
chopped spinach
bell peppers
mushrooms


Snack
pork loin
celery

Lunch
Chicken breast
asparagus
green beans

Snack
pork loin
celery

Dinner
ground turkey
bell peppers, onion
celery, spinach
cooked with herbs


Thursday Phase 2

Breakfast
egg whites
chopped spinach
bell peppers


Snack
Chicken breast
asparagus

Lunch
ground turkey
bell peppers, onion
celery, spinach
cooked with herbs


Snack
Chicken breast
asparagus

Dinner
steak
broccoli
green beans



Friday Phase 3

Breakfast
1 slice Ezekiel toast
1 cup almond milk
1 cup peaches
sliced cucumber
1 boiled egg

Snack
raw almonds
carrot sticks

Lunch
Salad with leftover
steak, ranch dressing
raspberries

Snack
raw almonds
cucumber

Dinner
ground beef in lettuce cups
guacamole
diced tomato or salsa



Saturday Phase 3

Breakfast
1 slice Ezekiel toast
1 cup almond milk
1 cup peaches
sliced cucumber
1 boiled egg

Snack
1 cup almond milk
celery

Lunch
ground beef in lettuce cups
guacamole
diced tomato
cherries

Snack
1 cup almond milk
celery

Dinner
pork chop
baked sweet potato
roasted cauliflower
1 cup wild rice or quinoa
herbs as needed



Sunday Phase 3

Breakfast
1 slice Ezekiel toast
1 cup almond milk
1 cup peaches
sliced cucumber
1 boiled egg

Snack
raw almonds
carrot sticks

Lunch
pork chop
baked sweet potato
roasted cauliflower
cherries

Snack
1 cup almond milk
celery

Dinner
salmon
roasted carrots
salad with ranch
1cup wild rice













Fermented Sour Pickles - All Phases

Fermented Sour Pickles

All Phases


These are super easy to put together and the fermentation is so good for the gut! You will use salt to preserve them, rather than vinegar. 

Choose pickling cucumbers- regular cucumbers will work but could end up mushy. 

Do not skip the bay leaves (or other leaves listed)- these are very necessary. The tannins in the leaves are necessary to keep the skin from getting soggy.

Use sea salt- not table salt (that usually contains sugar and iodine)- you want pure salt

Feel free to adjust the spices- these are totally customizable!

You can also drink the brine! Full of electrolytes- think of it as a natural Gatorade! 

Don’t like cucumbers? Use some carrots, or fresh green beans, or cauliflower. 


Equipment:

2 quart jars that have been sanitized (or 1 gallon jar if you have it)

Lids for the jars

Weight- a sterilized river rock, a pickle weight, a zip top bag with some water in it. This is crucial because you want to keep the cucumbers submerged or they will mold. 


Fermented Sour Pickles

2lbs pickling cucumbers- super fresh, free from blemishes or bruises

6 cups chlorine free, filtered water (you may have extra brine after you fill the jars)

6 tablespoons sea salt (DO NOT use table salt)

4-6 bay leaves (or grape leaves or horseradish leaves)

8-12 peeled garlic cloves, sliced

1 tsp each: fennel seeds, coriander seeds, whole allspice, black peppercorns, dill seed, mustard seed, celery seed)- or use any amount of these you want. 

A large handful fresh dill

1-3 fresh chilies if you like heat- these are optional


Mix the dried spices together in a bowl- set aside.

Dissolve the salt in the water. 

Wash the cucumbers thoroughly. 

Put 1/3 of the spice mix and fresh dill in the bottom of the gallon jar or divide evenly between the 2 quart jars. Do the same with 1/3 of the bay leaves.

Place half the cucumbers in the jar(s). Add another 1/3 spice mix and dill and bay leaves. Pack the remaining half of the cucumbers in the jar. Top with remaining spices, dill and bay leaves. 

Pour the salt water over the cucumbers and leave 1-2 inches headspace at the top. Place your weight on to keep the cucumbers in the brine. Put the lid on loosely. Set the jar(s) in a bowl, and place in a dark, cool place (68-72 degrees) and leave to ferment for 3 days. Check on day 2 for bubbles. Once you see the bubbles, you can taste the pickles to see if they are to your liking. If they are, you can put them in the fridge. If there are no bubbles, let them sit and ferment. Check them daily. The longer you leave them, the stronger the sour will be. 




Summer Sale!

How about a sale? I have not offered a good one in a while.


Use code SUMMER for 25% off any cookbook (all are eBooks). Simply click the link below to shop. The Ultimate Combo is your best deal- Volumes 1-15 plus 3 Holiday volumes! 


www.gumroad.com/thecleverspoon


Here are the eBooks I offer:


The Clever Spoon Holiday 2020 Cookbook 

The Clever Spoon: Spice Blends for All Occasions 

The Ultimate Combo (Ultimate 1 and 2 combined)

Summer Cookout 

The Ultimate Cookbook 2- Volumes 10-15 

The Clever Spoon Cookbook Volume 15: High Protein Meals and Snacks (Phase 2 recipes)

The Clever Spoon Cookbook Vol 14: Weekend Meals (Phase 3 recipes)

The Clever Spoon Cookbook Volume 13: Fruits & Grains Part 2 (Phase 1 recipes)

The Clever Spoon Cookbook Volume 12: Vegetarian/Vegan 

The Clever Spoon Volume 11: Light & Easy Meals 

Holiday Collection - 2016, 2017, 2018

The Clever Spoon Cookbook Volume 10: Freezer Meals 

The Ultimate Cookbook 2018- Volumes 1-9 plus Holidays 2016-2018 

The Clever Spoon Cookbook: Volume 9 Summer 2018 

The Clever Spoon Volume 8: Desserts

The Clever Spoon Volume 7: Breads 

The Clever Spoon Volume 6 Sauces 

The Clever Spoon Cookbook Volume 5: Soups! 

The Clever Spoon Cookbook, Volume 4 Fruits and Grains (Phase 1 recipes)

The Clever Spoon Cookbook Volume 3: Meat and Veggies (Phase 2 recipes)

The Clever Spoon Cookbook Volume 2: Smoothies (all phases)

The Clever Spoon Cookbook, Volume 1 (I Burn/Phase 3 recipes)