top of page

My Go-To Foods + How I Organize It All

Hey! I'm sharing my weekly grocery haul + how I organize my fridge and pantry. Every 2-3 weeks I reorganize my fridge because I inevitably place items in different locations. I didn't really think fridge organization mattered, but it makes sense to have certain items in certain places. Keeping everything arranged helps maximize space and maintain cleanliness. Plus, when everything has its own place, it's easier to see everything and avoid waste (sometimes I forget I have something because it’s buried beneath something else, and then it goes bad)!


Vegetables: carrots, bell/hot peppers, zucchini, lettuce/spinach, sweet potatoes, and onion

Fruit: apples, cantaloupe, strawberries, bananas (kept in freezer for smoothies), plums or peaches, and clementines, and avocados

Fats/Spreads/Condiments: hummus, Frank's RedHot, ketchup, mustard, and soy sauce

Protein: chicken, pork chops, ground turkey, and shrimp (kept in freezer)

Carbs: Ezekiel bread (regular and raisin) and cassava flour wraps

Drinks: sparkling water, almond milk, and coffee

Pantry Items/Canned: beans, chickpeas, crushed tomatoes, almond and coconut flour, honey, coconut oil, peanut butter, collagen peptides, Banza pasta, and quinoa, Yin Power, Green Superfoods, raisins, oats, oils/vinegar, and spices

I love keeping my meals simple, but also want a variety of flavors, so having these ingredients on hand at all times allows me to have that variety. And because they are so versatile, I stay motivated by being able to change up the ingredients in each meal.


1. Take everything out and throw away anything that's expired

2. Clean shelf surfaces by either soaking shelves in warm soapy water or with a towel with 2 parts hot water and 1 part vinegar and wipe shelves down.

3. Add food back in

-top shelf: unsealed foods, vegetables or fruits

-middle shelf: sealed items, breads, and vegetables or fruits

-bottom shelf: meats (must be sealed or in separate bin), eggs, breads, drinks

-side shelves: drinks, condiments, dressings, etc.

Keeping sealed meats on the bottom shelf removes the possibly of them touching or dripping down into other foods. Nobody wants that!

Thanks for reading :)

xx maria

Single Post: Blog_Single_Post_Widget
bottom of page