7 Steps to your Pantry Makeover 💖

Suffice to say, we’ve watched more than our fair share of Netflix and YouTube organization videos – in addition to reading books and listening to podcasts. We find it a nice blend of relaxing and also energizing as we see what is possible. Inspirational sources include: Home Edit, Marie Kondo, The Minimalists, Home Body, Cas the Clutterbug, and more.

As we tell our clients, it’s great to have lots of knowledge, but the transformation happens with implementation. So we first we absorbed and planned and then we took about two good hours and made this happen. If cleanliness is next to godliness, this was a religious experience. Drink the communal wine, play some music, and join us in these 7 steps:

  1. Take measurements of the pantry. Height between shelves, depth of the pantry, length of shelving. This will serve you especially well if you are looking to optimize the space and for ordering containers that fit. Otherwise skip this step and proceed to step 2; while passing Go, do not collect $200 but save yourselves the extra three hours we spent here.

  2. Pull ALL items from the pantry and clean. Yes, it will look overwhelming but will probably only take 10 minutes. We swept the kitchen floor and had the kitchen table cleared off for this moment. Once you’ve removed everything, take another 10 minutes to wipe down the shelves and clean the floor of any sticky gunk or errant crumbs.

  3. Obtain containers. Use what you have already first; we pulled some from our office and basement. If you don’t have enough, and want the space to look more coherent and put-together, consider the containers that will complement, and fit, the space. This is the perfect opportunity to take those measurements and nerd out while shopping for the ‘perfect’ organizational materials. We ended up ordering a set of 3 clear plastic containers for the pantry (and another set of 4 stackers mainly used for the fridge; that’s another post), 1 small clear container with lid and wire bins for the bottom where we had more vertical space. We were able to get the two little tea bag holders from HomeGoods. Disclosure: some of the links are affiliate links or discount codes, meaning, at no additional cost to you, if you click through an affiliate link and make a purchase, we may make a commission.

  4. Clean your bins and remove stickers. One of these Bino ones had such a sticky sticker that it smeared as we tried to clean it with essential oils, vinegar, metal scrubber – everything. If you have a hack for this, let us know. Otherwise, it’s being accepted as part of our perfectionism recovery program.
  5. Pull expired food out to throw away. There will likely be some food waste; show yourself some grace and move on. Remember the FIFO system (first in, first out) for the future so that you rotate items with a sooner expiration date to the front and put your new groceries to the back.
  6. Sort and Categorize. With all the pantry food you’ll have on the floor, start sorting them into categories that make sense to you. We have baking (rolled oats, flours, sweeteners), extra spices/herbs backstock, tea, oils & vinegar, snacks, potato bin, international cuisine items (e.g curry sauce, salsa), tomato sauce and paste, nuts and seeds, pasta and noodles, rice and broth, Mr. Chef specialty foods, our ‘superfoods’, and chips and crackers all in categorized bins or areas of the pantry. Your brain will know where to look and quickly grab the item when it’s all laid out this way.
  7. Labeling – just do it. Create labels for the bins, shelves, and jars if you want to. We were going to make this step optional (and it still is if you live alone and understand your own system) but here’s the thing: your family, even those from your own DNA, aren’t mind-readers. Just because you’ll know where everything is, and think the organization makes sense, doesn’t mean they will. It might seem obvious that the item being searched for is in the ‘baking’ box, or that the tea needs to go in the clear container where all the other teas are hanging out but save yourself and your loved ones the frustration. Just label it. We created labels with brown paper, a scrapbooking punch tool, and some calligraphy (a hobby we enjoy). Do what works for you!

Now, take a break, relax, and snap a photo for Instagram (or comment below) to share. You did it! AND you’re taking getting organized now instead of waiting for 2022 to start. Gold star for you!!

Fiesta Egg Frittata

fiestaeggfrittatas

Aaah, the freshness and promise of the back-to-school season. Even those of us not in school still seem to embody the spirit of excitement of learning and accomplishing goals. As every probably knows by now, a healthy breakfast is a key part in providing us with proper energy and focus. Enter the Fiesta Egg Frittata – these little muffins are colorful, easy to make, nutritious AND delicious. So many wins in such a small package!

Fiesta Egg Frittatas
Total Time: 30 minutes
Servings: 6

Ingredients
10 organic eggs
1 cups chopped bell peppers
1 cup chopped spinach (or baby kale)
1/2 cup chopped cilantro
1/2 cup chopped onion
I cup diced mushrooms
1 tsp chili powder
½ tsp cumin
½ tsp sea salt
½ tsp black pepper

Instructions
Preheat oven to 350°F. Lightly coat (12-compartment) muffin tin with non-stick cooking spray or use baking cups. Heat 1 tbsp olive oil in pan and add onion, mushrooms, and bell peppers; sauté for about 3 minutes. Add spinach and cook an additional 2 minutes. Place about 2 Tbsp of veggies into each muffin cup. Whisk eggs in medium-size bowl with chili powder, cumin, salt and pepper. Pour egg mixture over veggies in the muffin tin until about 80% full. Cook for about 25 minutes, until inserted butter knife comes out clean. If not using baking cups, take knife around the edges of the muffin tin to remove egg frittatas.

These breakfast treats are best enjoyed hot but can be kept in air-tight container in fridge for up to 5 days. Grab 1 or 2 on your way to school or work!

Recipe: Kale Chips

kale chips

Source: blog.paleohacks.com

Ingredients

1 bunch of kale
1-2 Tbsp of olive oil
1/2 tsp sea salt

Instructions

Pre-heat the oven to 350 degrees; put parchment paper on baking sheet. Remove the stems from the kale and tear the greens into chip-sized pieces. Rinse kale and thoroughly dry (a salad spinner helps). In a bowl, drizzle kale with olive oil and sprinkle sea salt. Work the leaves in your hands to cover both sides of kale leaves in a thin layer of oil. Bake kale pieces for about 5 minutes, then turn over and bake another 5 minutes. It will take about 8-10 minutes total and the pieces should be crispy, not burnt…so keep your eyes on them. Enjoy!