If I were a famous celebrity, you would all already be aware of my fridge content, as I would have made an MTV Cribs appearance by now. Alas, as I am but a lowly college student and blogger, you have yet to see what all I keep in there.
That last sentence there makes it sound like I’m keeping roadkill carcasses or human fingers in my fridge– I hate to disappoint, but those things can’t actually be found anywhere within proximity of my kitchen (or at least, from what I know…)
Being a busy college student, I try to keep my fridge well stocked with healthy options that are also easily portable. I’m at school from 7:30 am- 6 pm nearly every day so it is an absolute necessity for me to have lunch, snacks, and a light dinner packed and ready to go before I make the morning dash to grab coffee and then catch the 7:15 bus.
Whether you are looking for grocery shopping inspiration, meal planning ideas, or just looking cause you’re bored, here are (most of) the foods that I keep regularly stocked in my fridge:
Starting off logically on the top shelf, I’ve got some Blue Diamond Almond Milk– vanilla flavor, please. I’m not dairy intolerant by any means (you’ll see that with the presence of cheese in the side door), but I just prefer the sweeter flavor of almond milk. Also up there, I have strawberries (pretty self explanatory), and a small assortment of salad dressings. Having tasty salad dressings on hand makes me feel more inclined to fix up a healthy salad for lunch. My favorite dressing at the moment is Annie’s Balsamic Vinaigrette.
Look downwards, and you’ll see some Noosa strawberry yogurt. My obsession with Noosa yogurts (raspberry being my favorite) began a year or two ago at Denver’s Cherry Creek farmer’s market. We were given free pumpkin pie yogurt samples by a very handsome Farmer’s Market man and immediately fell in love. With the yogurt, not the man. Well, maybe the man a little bit.
I’ve also got some Sabra hummus (Classic and Roasted Pine Nut). Hummus is always great to have on hand since it can be easily paired with most savory foods. As a side dish for my daily salad lunch, I pair some tortilla chips with a dollop of hummus and it never fails me. My new least-favorite word ever might be dollop. It sounds like what would happen if you stepped in a pile of manure.
Also chilling in there, I’ve got leftover pizza from Mellow Mushroom which isn’t exactly a fridge necessity but represents the well known fact that keeping leftovers is a darn good idea. Sure, it was really difficult refraining from scarfing down the entire pizza in one sitting, but I reaped the benefits later when I didn’t have to slave away in the kitchen cooking.
I never considered myself to be one of “those people” who buy those pre-made salad mixes but I’ve been swayed. I still don’t buy the full on pre-made mixes, but I’ve found the basic lettuce mixes to be really handy. Just throw some of it in a tupperware, and top it with whatever veggies, beans, cheeses, or meats you have on hand and ta-da! You’ve got lunch.
I love me some Mexican food so I keep corn tortillas on the ready at all times. Mi Rancho Corn Tortillas are the I’ve found by far. They aren’t marketed as “gluten free” tortillas but they clearly label them as being so which conveniently keeps the price from being inflated due to being a gluten free food.
In my fridge door lives a bunch of random, disorganized goodies. Let’s start with my first priority in life, which is cheese. I have Sargento Provolone in there (**although I think this may have made me slightly sick, so I don’t think I could recommend it to celiacs** Get Tillamook instead), and there’s also the Whole Foods 365 brand cheese which is safe (and delicious) as a far as I can tell. To fulfill my butter quota, I’ve got some of the basic stuff that comes from cows, along with some chocolate almond butter from Boulder, Colorado’s very own Justin’s Nut Butter. Other knick knacks like baby carrots and snap peas (great with the hummus), black beans (put some in anything and everything), 365 raspberry jam, and Udi’s breads (I like to keep some cinnamon raisin and plain old whole grain on hand).
Last but not least, the freezer. Not much to see here, just some casual corn, peas, and bread (frozen for preservation’s sake, as any gluten free bread she be). Once all this snow melts and the sun decides to come out for good you can bet this place will be overflowing with ice cream. Can’t. Wait.
So, there you have it! Nothing too shocking or out of the ordinary, but an accurate glimpse into what works for me in terms of grocery stocking and cooking.
Happy gluten free-ing!