Anyone else have typically think of spring cleaning when March rolls in?
Well, this March rolled in with much more cleaning than many of us might have expected with this COVID-19 pandemic.
Just like it’s important to periodically deep clean and purge unnecessary clutter around the house, it’s helpful to reevaluate your meal planning, shopping and food prepping routine too.
Especially in times like this where our shopping and cooking habits are likely impacted significantly with all the challenges we face during COVID-19.
Here are a few simple steps for spring cleaning your cooking routine as we head into this new season, whether you are working a lot and don’t have time to cook much or if you are stuck at home and find yourself using what is in your pantry.
Step 1: Take inventory of your pantry
It might sound scary, but now’s the time to venture into the depths of the pantry, fridge, and freezer to see exactly what you have, then strategize how to use it. Don’t forget to check for expiration dates as well. If needed, toss it! If it’s still good but you likely won’t use, donate it!
Save money as you work through shelf-stable items before purchasing too many duplicates and remember to re-stock those healthy staples that make fast weeknight meals, like this roasted vegetable quinoa bowl. Some of our family favorites are canned tomatoes, canned beans, coconut milk, vegetable broth and nutrient-rich whole grains like quinoa.