Stock Your Fridge Like a Pro

Lately, I’ve been having a lot more guests come into town. While I’m quite good at making my bedroom pristine, stocking extra towels, and filling up the bar cart, I’m always a bit worried about making sure they have enough to eat. I cook dinner on a regular basis, so there’s always food in the fridge, but it’s usually specifically set aside for a meal I’m planning to make. And the leftovers tend to be just enough for my lunch the next day.

Granola bars are a fantastic go-to snack.
Image: Shutterstock

I want guests staying with me to feel like they’ve got enough to snack on during the day, but I also don’t want to go overboard and have a massive amount of food left over once they leave.

Luckily, I’ve learned what to keep stocked, especially when guests are coming over. These are a few main staples that you can keep in your pantry and fridge to ensure your guests won’t go hungry:

• Mushrooms. They are super easy to add to eggs for breakfast, or to dress up a dish for lunch or dinner. They also keep for about a week and are very easy to cook with.
• Champagne + Rosé. Always keep two or three bottles of nice champagne for when guests come over to celebrate with you. If your guests don’t drink, swap the alcoholic beverages out for some sparkling apple cider.
• Granola + Nuts. These items can act as a quick grab snack for guests before you take them out on an adventure. They’re also great for stashing in your bag when you go out—just in case anyone gets hungry while you’re away from home.



Keep a little sweet on hand, too! Chocolate is a simple treat
that goes well with wine or a glass of milk.
Image: Shutterstock

• Cheese. When it comes to stocking cheese for when guests come over, I don’t mean shredded cheddar cheese for tacos. I’m talking a couple hunks of good cheese to serve up to guests with some nice crackers. My favorites are Gouda, Brie and a goat cheese. On that note, pick up some crackers that aren’t just saltines—whole grain crackers or Triscuits are great options.

• Chocolate. It’s great to keep a little bit of something sweet around, because let’s be honest…who doesn’t love chocolate with a nice bottle of wine?
• Eggs. Eggs can easily be used to whip up a quick frittata or omelet in the morning and they keep for quite a while. If you need quick go-to snacks during the week, simply hard-boil a few of the eggs.   

What are some things you always have stocked prior to guests visiting?

Back to Basics: My After-Holidays Oatmeal Bake

I like adding walnuts to my oatmeal.
Image: Shutterstock

If you traveled like I did during the holidays, you may be feeling a little bit guilty about all those delicious cookies, glasses of eggnog, and carb-heavy meals. I generally follow the principal of living a generally healthy life; most of the time, I fix meals that are full of healthy ingredients and try to avoid overindulging on things like sweets and carbs.

Going into the holidays, though, I knew that I would be making some exceptions. I traveled home to Idaho for a week and a half, and we ate several meals out, had rich Christmas Eve and Day dinners, and drank a good amount of eggnog. I love allowing myself to indulge once in a while, and last week was definitely one of those times.

But.

Now, it’s back to real life. While those rich foods were oh-so-delicious while I was on vacation, they left me feeling heavy and bloated. I missed simple dinners and yoga. And now, it’s time to get back to that. This week, I’m back to cooking at home, and I started with making myself an oatmeal bake for breakfast this week. I find that breakfast is the easiest meal for me to eat unhealthy during because I  am slow moving in the mornings. Luckily for me, this oatmeal bake was super easy to make—and I can just microwave it each morning for a wholesome meal! Here’s what I did:

Cocoa nibs add a wonderful nutty taste and tons of antioxidants.
Image: Shutterstock

Ingredients:

2 cups rolled oats (I generally prefer steel-cut, but they take much longer to prepare)

2 cups milk of your choice (I used whole)

1 egg

1 cup fresh berries (I used raspberries)

1 ripe banana, sliced

1 cup chopped nuts (I used walnuts)

½ cup honey

1 tbsp vanilla extract
1 tsp cinnamon
Handful of cocoa nibs (optional)

1 tbsp mini semisweet chocolate chips (optional)

Directions:

Preheat oven to 375 degrees Fahrenheit.

Mix dry ingredients in a 9 x 12 casserole dish.

Stir wet ingredients (milk, vanilla, egg, honey) in a large bowl and pour over dry ingredients.

Mix it all up!

Place in a 375 degree oven for approximately 45 minutes.

The result? YUM! The honey and banana make it sweet, but not too sweet. The nuts and cocoa nibs also provide a wonderful texture, keeping the oatmeal from feeling “mushy” like it sometimes can. I’m not much of one for eating the same thing ever day, but this I can handle J

Check out other healthy whole grain breakfasts here. I haven’t tried these, but they sure do look good. Maybe next week, once I gobble up the rest of my oatmeal bake!