Whats in your fridge?


I’m back! Back to work, back in Sydney and back to sharing whole-foodie love!

Upon arriving back to Sydney it was late last Friday evening and the first thing I did after I lugged my suitcase up the stairs was check out what I had in my fridge…Result: not much.  That’s because before I left, I packed up all the food that wasn’t going to make the distance (i.e. expiry date of less than my time away) and gave it to my beautiful friend B, who kindly gave me a lift to the airport.  The loot actually wasn’t much more than a few organic eggs and some assorted greens such as kale – perhaps not my friend’s fav foods, but I hate waste so she got it regardless!   On reflection of this I was really impressed with how little I had left in my fridge to give, which cemented two key points about how I eat that I want to share with you.

1. My food is Alive!

Most of my food has an expiry date that is less than 14 days.  I couldn’t be happier.  This means I eat predominately ‘fresh’ and ‘real’ foods that are living.   I buy small amounts a few times a week to suit my needs.  This let’s me have the freshest I can get and also gives me variety.  I can’t express how important it is to have foods that are ‘living’.  This means that have vital force, minimal processing (often no more than just bring harvested) and hopefully short mileage-If we buy seasonal for where we live this is much easier to achieve.

2.  Eat what you already have.

By this I mean, let what you already have in your fridge dictate what you’ll eat.  What I mean by this is you don’t need to go and purchase an extra herb or vegetable if what you already have will do the job.  That salad or stir-fry won’t be less delicious if you have carrots instead of capsicum, parsley instead of basil etc.  Try and be mindful of wastage and what you have.  I don’t mean sacrifice having a planned meal for leftover soggy leaves – but before you go to purchase more, look at what you have and work with that.  I find this usually happens to me on day 3-4 after my last shop.  I have a bit of this and a bit of that from other meals that I had planned, I actually love this as it lets me be inventive and think outside my recipe box to see what I can come up with.  Most often this happens because I have left work late, it’s raining or I have just come home from the gym and can’t be bothered stopping in at the shops.   This meal can sometimes be my biggest ‘OMG, this is amazing, I’m so freaken impressed with myself’ moment.  Or it can turn out to be less than impressive but still kinda O.K. meal (and that in itself is OK too) The thought that give me joy in doing this is that I have used as much of what I already have.  Less waste = less excess = less demand on our environment and the opportunity to purchase better quality because we are spending less.

In saying that, there are a few staples that I can’t live without in my fridge. I can always make a nourishing and simple meal from these ingredients:


▪   Organic eggs

Can be turned into omelets, frittata’s with left over baked vegetables or oven baked in a tomato/meat sauce topped with grated cheese and any herbs you have.  Hard boil a few eggs, serve with olives, a chuck of cheese, and cucumber or salad.

▪   Sweet potato

I often roast up a batch of sweet potato – cut into squares and keep it in the fridge.  This is a great way to amp up a salad or add to scrambled eggs for extra flavor and depth.

Another thing that’s easy is chop it up and add one can of coconut milk, 2 tablespoons of curry paste, add any other vegetables, frozen peas, chickpeas etc – cook it up for a quick nourishing sweet potato curry that can also be taken to work for lunch the following day.  I like to serve this over kale or mix it through just before serving.


▪   Yoghurt

Add this to a smoothie, sprinkle some toasted nuts, coconut shavings and berries on top for a easy dinner (who says you can’t have breakfast foods for dinner!) or add a tin of tuna through ½ a cup and its an instant filling dip, serve with cucumber/carrots/celery etc.  NB I only buy full fat natural or Greek yoghurt.

▪   Haloumi

Do I need to elaborate? (this stuff is delicious!)


The point to all this is; ‘you will survive a day without shopping’.  You have enough and probably great food in your fridge to feed the family a nutritious meal.  I know its tempting and easy to just order take-away but have you noticed it takes just as long and as much effort to do that anyway? And if you’re like me I always feel ill after any  ‘quick’ meal options.  It’s OK to have meal that doesn’t look like a traditional meal too.  Food is whatever you make or want it to be.  Aim for less wastage and more creativity.

Practice this non-planned or shopped for meal once a week and see what you come up with, I’d love to know what your ‘go-to’ quick, back up meals are!

Elissa x

PS. I’m having scrambled eggs with pesto for dinner tonight, what are you having?


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About elissakerpen

HI all. I have a Bachelor Degree in Health Science specialising in Nutritional Medicine so Im a qualified Nutritionist and Food Coach. I am also a qualified Fitness Therapist and Masseuse. I have worked in the wellness and health industry for over 13 years - and I love it. But what gets me really excited in talking food - the healthy kind - and sometimes the treats. But now I work as a Food Coach helping people banish their own food myths and ideas around various diets and how they came to be where they are with their health. Im here to help anyone wanting more information on wholefoods and their truth! Hope you'll enjoy my posts. Please share it if you think someone else might benefit Elissa x

3 responses to “Whats in your fridge?”

  1. mwilde2012 says :

    Hey Elissa, I see your picture of the Roaming Cow yogurt…I have just found this delightful product and am hooked! The Greek style yogurt id the best I have ever tasted and is permanently in my fridge, a loving staple to my fresh new approach to food. xx

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