Fridge Love
Organize Your Refrigerator for a Healthier, Happier Life—with 100 Recipes
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- $21.99
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- $21.99
Publisher Description
A one-of-a-kind guide to organizing your fridge—including practical tips for meal prep and storage, plus more than 100 recipes—that makes it easier to eat better, save money, and get the most out of your food
Practicing “fridge love” is a roadmap to eating healthier, saving money, and reducing food waste while enjoying a beautiful and harder-working fridge. This book—part organizational guide and part food-prep handbook—is your guide. Author Kristen Hong adopted a nutrient-dense, plant-based diet in an effort to lose weight and improve her health. But amidst the demands of day-to-day life and a busy family, she found it impossible to stick to. The solution? A smarter, better-organized fridge that served her real-life needs. In this invaluable resource, you will discover how a beautifully organized fridge can make your life—including healthy eating for the whole family—easier. It covers general fridge organization (for all models and configurations) as well as shopping tips, storage guidelines, the best meal-prep containers, and more than 100 easy plant-based recipes made for meal prepping.
PUBLISHERS WEEKLY
"My goal for you is that... you'll turn your fridge into your most powerful tool for your health," writes Hello Nutritarian blogger Hong in a debut that's packed with plenty of insights but little flavor. After delving into her weight-loss story—she overhauled her fridge with "whole, natural foods" and lost 21 pounds in six weeks—Hong provides an extensive guide to storing fresh produce (whole bell peppers, for example, can be stored five to seven days in the crisper drawer) and where certain foods should be placed in a fridge (doors are warmer in freezer-top models, so she suggests storing less vulnerable foods, such as store-bought condiments, there). The book includes recommendations on items to store in mini fridges (such as precut veggies and long-shelf-life greens) and a fridge-cleaning schedule (Hong suggests a quick wipe-down once a week), leaving no fridge space unused and no veggie spoiled. Hong's mishmash of vegan recipes, however, lacks the same level of zeal. While she offers some appetizing choices—like garden veggie minestrone soup—they aren't enough to redeem such underwhelming fare as un-fried rice and rainbow collard wraps. The refrigeration advice is indispensable, but there are better resources for vegan recipes.
