I want to confess. I always Marie Kondo my fridge and kitchen cupboards. This is to ensure they are clean, I have sufficient food, and no food is expired.
I prepare meals for my husband and kids to bring to work and school. Meal planning is important to me to ensure I always have enough for the week. Besides that, meal planning helps me save money on groceries and control ingredients, resulting in less waste.
The following items are my go-to fresh produce:
Asparagus
Avocado
Bok Choy
Carrots
Cauliflower
Garlic
Garlic Shoots
Ginger
Leeks
Lettuce
Lotus Roots
Mushrooms
Olives
Onion
Okra
Pumpkin
Radish
Spinach
Sweet Potatoes
Turnips
Watercress
Fresh Herbs:
Basil
Coriander
Thyme
Parsley
Mint
Rosemary
Spring Onion
Fresh Fruits:
Apple
Banana
Blueberries
Grapes
Kiwis
Lemon
Lime
Orange
Pomegranate
Raspberries
Strawberries
At the end of the week, I used leftover fresh produce to cook a one-pot meal, and I add fruits to oat porridge or cereal. This way, there is no waste and every meal is healthy.
