Use It Up!

When was the last time you went through your cupboards, pantry, fridge, or freezer to really see what was there? You may be surprised what you find. Writing things down makes it easier to keep an inventory for your kitchen. This whole process though possibly daunting will allow you to see what you have in stock, what you don't, what you need, and what you need to give the boot! 

One suggestion is to keep a long, narrow dry erase white board on the wall need the cabinets or pantry in order to keep a list, and since its erasable you can change it as need be. Make it a habit, keep the dry erase marker close by, and save your sanity. This will help you to avoid buying the 4th bag of quinoa, and to replace the unsulphured sundried tomatoes.

Get creative with meal choices using all you have in the house.Don't limit yourself to food that typically in the USA is only eaten at certain meals. Eat whole, real, nutritious foods. Involve a lot of greens whenever the chance.

Here is a quick recipe to use up all you have!

Rainbow Quinoa

2 Large Handfuls of Organic Kale
2Fresh Garlic Clove. minced
2 Organic Carrots, sliced
1/2 Small Red Onion, diced
2 TBSP Organic Coconut Oil
2 Cups Cooked Quinoa
1 Cup Real Chicken Stock
1 Fresh Organic Lemon, squeezed
1 Tsp Celtic Sea Salt
1/4 Tsp Black Pepper

Directions:

In a large skillet add coconut oil and saute the kale, garlic, carrot, red onion. Once soft, add everything else. Simmer on low-medium for about 10 minutes to allow flavors to combine. Carnivores add pasture raised chicken.