What’s in my refrigerator?

Let me just start by saying, that this is where you'll find my germaphobia in full display. Not only is everything completely organized and accounted for, but the twist tops on condiments ( like say, mustard or hoisin sauce ) are all labeled with an "opened on date" ( per permanent marker by me ). Yep, I'm a little bit crazy when it comes to spoilage. So that being said, if grabbing a pen and writing on a bottle of Sriracha makes me sleep better at night, then so be it.

My refrigerator is where I store my fresh items ( obviously ). What I mean by this is, by the end of the week, it's practically empty, except for my condiments of course. I try to do the majority of my grocery shopping once a week and make a few stops at Wholefoods or Mana Foods ( an amazing health food store on Maui ) to grab some fresh produce if I’m running low. 

Note: I shop with the seasons. This is just a go-to list, but I try to grab whatever looks best and fresh so this can vary from season to season. I also buy organic whenever available or affordable.

Here's a list of what you can almost always find in my sterile fridge. 

Staple Weekly Greens and Veggies

• romaine

• arugula

• fluffy local green and red leaf lettuces

• Dino or curly kale

• multi-colored Bell peppers

• carrots

• cucumbers

• broccoli

• asparagus

• baby bok choy

• green onions

• cilantro

• mint

• flat-leaf parsley

Staple Weekly Fruits

• lemons

• limes

• apples

• fresh berries

• bananas

Fruits or Vegetables that I store on the countertop

• pears ( when in season )

• avocados

• tomatoes

• local pineapple

• extra citrus that needs ripening

• exotic tropical fruit when in season like Mango, Papaya, White or ( if I’m lucky ) Chocolate Sapote, Cherimoya, Sapodillas ( literally brown sugar ), Eggfruit, Abiu, Ice Cream Beans, Dragon Fruits, Passion Fruit ( Lilikoi ), Rollinia ( the most amazing fruit ever ), Jamaican Lilikoi ( one of my absolute favs ) Sweet Sop, Jackfruit, etc.

• red onions, shallots, and sweet Maui onions

• garlic bulbs

Freezer Staples

• all nuts ( because they can go rancid quickly )

• berries like strawberries and blueberries

• acai smoothie packs

• whole-grain sandwich bread and bagels for the Hubs, sourdough or kalamata olive loaves from Wholefoods. We don’t eat a lot of bread but I always like to have a sliced loaf on hand just in case.

• hot peppers from my garden

• peas

• corn

• green ice Cubes ( greens like chard and kale blended thick with coconut water and poured into ice cube trays ) Freeze and then throw cubes in a Zip-Lock bag for Green Smoothies

• super ripe bananas for smoothies or vegan ice cream

• any tropical fruit when too abundant to eat fresh, cubed ( like mangoes, pineapple )

• homemade veggie potstickers

• leftover pasta sauce

• vegan chocolate chips ( because obviously )
  

Staples that I try to grow in my garden year-round.

• Thai basil

• mint

• Italian Basil

• Italian Parsley

• rosemary

• hot peppers

• Kefir lime leaves

• garlic Chives

Misc

• hummus

• vegan cheeses - I love Kite Hill for cream cheeses and ricotta, Violife for melting like their mozzarella, Colby, and cheddar, Miyoko makes phenomenal spreadable cheese “wheels” like Sundried Tomato and Garlic Herb. Follow Your Heart makes the best “Feta” and Blue “Cheese” crumbles in my option.

• miso paste - light and dark

• fresh young ginger and turmeric root

• sauerkraut ( love the Wildbrine brand )

• tamari ( low-sodium )

• sambal

• sriracha

• coconut aminos

• kombucha ( I only buy my Kombucha from Maui and I love Maui Kombucha in Haiku ) I strongly believe in supporting local whenever possible.

• almond milk

• coconut milk

• coconut water

• homemade salad dressings

• cassava tortillas by Seite ( these are delicious! )

• Miyoko’s vegan butter spread ( Miyoko’s butter is my absolute favorite plant-based butter! )

• Strawberry or apricot jelly ( nut butter and jelly sandwiches happen sometimes )

• strong pro-biotics

• white wine like a sauvignon blanc or a dry rose