How I Organize My Fridge

Super Tender Broccoli

When I was backpacking around the world in my 20s there were 2 things that I really missed…

My own bed.

And my own fridge.

I guess I also did miss having a proper kitchen. But every time I tried to squeeze my fresh ingredients into a smelly, chaotic youth hostel shared fridge, that was the part I really struggled with.

Ever since then I’ve always been so thankful for having my own cold storage space. And while it isn’t clean and tidy 100% of the time, I do take a certain pride in keeping it organized.

So today I’m going to share the 5 key principles I follow.

How I Organize My Fridge

1. Keep most in need of using items visible.
It’s so easy to forget what you have. So my first rule is to place anything that needs ‘eating up’ where you can’t miss seeing it each time you open the fridge.

It’s a small thing but makes a HUGE difference to how much food I waste.

2. Keep like things together.
This is just how my brain works. I have separate places for my cheese, my raw meats, fresh veg, prepped ingredients, my fermented veg and of course my champagne!

3. Have a regular place for different ingredients.
This just makes it easier to find what you’re looking for. So I know that half used jar of curry paste will be in he fridge door instead of having to rummage around to find it.

4. Really look once a day.
I don’t know about you, but my memory isn’t the greatest these days. So I try and have a good look in all parts of the fridge at least once a day.

This way I remember what I have and get heaps more ideas for what to cook. Plus I can move things that really need eating to a more visible position so I’m less likely to waste food. Win win!

5. Keep things covered.
The air in the fridge is really dry. The number 1. cause of food spoilage is dehydration, especially for fresh produce. So I keep all my fruit and veg in plastic bags either in the crisper or on the bottom shelf. It doesn’t look so pretty but really makes a difference to how long things last.

For leftovers and my prepped ingredients I use glass containers with plastic lids.

A Video Tour of My Fridge

Watch on YouTube

Like more?

Then I’d love you to join me for The Organized Cook!

Registration is NOW OPEN for The Organized Cook, a 4-week online training program that shows you my simple system for:

  • Getting on top of cooking at home
  • Eating more vegetables
  • Pulling meals together quickly without the ‘last minute’ stress…

To see if it’s right for you go to:
www.thestonesoupshop.com/toc/

With love,
Jules xx

ps. Not sure if you have time to sign up?

Think about it, you’re always going to have lots going on. Wouldn’t life be so much easier if you had your kitchen organization handled? Imagine if you could free up some time for other areas of your life?

That’s why you get access to the program for life. So you’ll always be able to fit it into the timing that works best for you.

For more details go to:
www.thestonesoupshop.com/toc/

——

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Edamame Hummus

This edamame hummus recipe is fresh, healthy and delicious! It's a fun alternative to regular hummus and pairs well with traditional Mediterranean or Asian flavors. cookieandkate.com

Minneapolis is one delicious city. I haven’t unpacked my bags yet, but I have a list of recipe ideas from the past week and can’t wait to recreate them. Let’s procrastinate on unpacking and catching up on emails for a bit longer and talk about a much more pressing matter—edamame hummus. Have you tried it yet?

I got a taste of edamame hummus at a nearby sushi restaurant recently, then I discovered a tubbed version at Trader Joe’s, and then I had to make some myself. It’s rich, lemony, and high in protein (so is the traditional chickpea kind). It’s green, too, thanks to the edamame, which are green soybeans. I buy frozen, shelled edamame and defrost them in a pot of boiling water.

edamame hummus ingredients

The word “hummus” is derived from the Arabic word for chickpeas, so this chickpea-free hummus is quite untraditional. To balance edamame’s very green flavor and fibrous texture, I had to use a little more tahini, lemon juice and water than my go-to herbed hummus recipe.

Combined with crisp veggies or whole-grain crackers, edamame hummus is a delicious, healthy snack or appetizer. If you need a break from standard hummus (horrors!), please give this one a shot! I’ll be sharing a fun appetizer concept featuring this hummus in a couple of days.

Fun news about Love Real Food:

Continue to the recipe…

The post Edamame Hummus appeared first on Cookie and Kate.

Edamame Hummus

This edamame hummus recipe is fresh, healthy and delicious! It's a fun alternative to regular hummus and pairs well with traditional Mediterranean or Asian flavors. cookieandkate.com

Minneapolis is one delicious city. I haven’t unpacked my bags yet, but I have a list of recipe ideas from the past week and can’t wait to recreate them. Let’s procrastinate on unpacking and catching up on emails for a bit longer and talk about a much more pressing matter—edamame hummus. Have you tried it yet?

I got a taste of edamame hummus at a nearby sushi restaurant recently, then I discovered a tubbed version at Trader Joe’s, and then I had to make some myself. It’s rich, lemony, and high in protein (so is the traditional chickpea kind). It’s green, too, thanks to the edamame, which are green soybeans. I buy frozen, shelled edamame and defrost them in a pot of boiling water.

edamame hummus ingredients

The word “hummus” is derived from the Arabic word for chickpeas, so this chickpea-free hummus is quite untraditional. To balance edamame’s very green flavor and fibrous texture, I had to use a little more tahini, lemon juice and water than my go-to herbed hummus recipe.

Combined with crisp veggies or whole-grain crackers, edamame hummus is a delicious, healthy snack or appetizer. If you need a break from standard hummus (horrors!), please give this one a shot! I’ll be sharing a fun appetizer concept featuring this hummus in a couple of days.

Fun news about Love Real Food:

Continue to the recipe…

The post Edamame Hummus appeared first on Cookie and Kate.

The 3 Biggest Myths about being an Organized Cook

salt & vinegar steaks

Over the last few months, I’ve spent a lot of time talking to my students from my online cooking school.

I always enjoy chatting on the phone or Skype with my students from all over the world. It’s fun but more importantly it gives me valuable insights into what people need help with.

One theme that kept coming up was getting to the end of the day and having that feeling of panic or dread…

‘Oh no! I’ve got to pull a meal together. What will I do?’

One of the best antidotes to this ‘affliction’ is to be a bit more organized. But I know there are some myths that hold people back from getting on top of it.

So let’s get into some myth busting!

The 3 Biggest Myths about being an Organized Cook

Myth 1. If you’re organized there’s less flexibility and freedom.
This ties in with the misconception that being organized means you have to pre-cook loads of complete meals.

But there is another way!

If you focus on prepping ingredients instead there can be loads of room for flexibility and creativity. I find it actually sparks ideas.

And even better, cooking this way means you can ‘pull together’ healthy meals really quickly which means you’re much more likely to eat at home.

As André said:
“Since completing The Organized Cook I am eating more at home because now I need less time to cook.”

Myth 2. You have to spend hours in the kitchen sacrificing your precious weekend time.
People often tell me that a lack of time is their biggest obstacle on the path to organization.

But here’s the thing, you don’t need to dedicate huge chunks of time to make a difference.

The key is to develop a strategy to help you be more efficient with the time you’re already spending.

For example, I often pop on some veg to roast (1 hour but 2 minutes active time) or cook up a pot of rice for Fergal and Finbar (15 minutes) while I’m cooking for today.

If you’d like to explore more strategies for being efficient in the kitchen I’m going to be going much deeper in my new online program, The Organized Cook, which I hope you’ll join me for.

Myth 3. Pre-prepared food is not as healthy as fresh.
Just because fresh food is healthy, doesn’t necessarily mean that food cooked in advance is not.

Whenever we cut or cook food we’re exposing it to oxidation and light or heat. So any light, oxygen or heat sensitive nutrients will be lost during food prep.

Whether we eat the food straight away or store it and eat in a few days time doesn’t make a significant difference. Most of the sensitive nutrients will have already been lost either way.

The way I look at it, if prepping ahead means I’m going to eat more veggies, this totally outweighs any slight loss in nutrition from prepping and storing.

Ready to be feel more Organized?

Well now’s your chance!

Registration is NOW OPEN for The Organized Cook, a 4-week online training program that shows you my simple system for:

  • Getting on top of cooking at home
  • Eating more vegetables
  • Pulling meals together quickly without the ‘last minute’ stress…

To see if the Organized Cook is right for you go to:
http://thestonesoupshop.com/toc/

_________________________

salt & vinegar steaks-2

Salt & Vinegar Steaks

When I was growing up ‘salt and vinegar’ was my favourite flavour of potato chips (crisps). But it wasn’t until my brother was staying with me and cooked his version of these salt and vinegar steaks that I had the inspiration to use that classic flavour combo in my cooking. Thanks Dom!

enough for: 2
takes: 30 minutes
1 bunch broccolini or broccoli, chopped
2 steaks
4 tablespoons balsamic vinegar
sea salt flakes

1. Remove steaks from the fridge preferably an hour before you want to cook them, or as long as you’ve got.

2. For the dressing, combine vinegar with 2 tablespoons extra virgin olive oil.

3. Heat a frying pan on a medium high heat. Add a little olive oil and the broccoli / broccolini and a splash of water. Cover and cook stirring every few minutes until the veg are no longer crunchy, about 5-10 minutes. Place veg in a clean bowl.

4. Increase heat to medium high. Rub steaks with a little oil and sprinkle with salt.

5. Cook steaks for 3-5 minutes each side, or until cooked to your liking.

5. Place steak on 2 plates. Drizzle over dressing and allow to rest for 5-10 minutes before serving with the broccolini / broccoli on top and extra sea salt flakes.

Variations

different salt – my brother loves commercial garlic salt or onion salt with his steak.

vegetarian – replace steaks with sliced halloumi cheese. Pan fry halloumi on a medium heat until golden brown on both sides. No need to rest the halloumi before tucking in. OR replace steak with hummus + a handful of almonds.

vegan – try salt and vinegar beans. Replace steaks with a drained can of your favourite beans. Warm in the pan and serve with the veg and dressing. Consider adding a handful or roasted almonds or pine nuts for some extra protein and crunch.

different veg – replace broccoli or broccolini with sliced zucchini, snow peas, frozen peas, sugar snap peas or red bell peppers (capsicum). Or just serve steaks with salad leaves on the side.

more substantial – lovely with mashed potatoes, roast potato or fries, cauliflower mash or a packet of your favourite potato crisps (chips). Or just serve some crusty bread and butter.

different meat – also great with pork chops, lamb chops or lamb cutlets. I also love salt and vinegar sausages (simmer sausages in water for 10-15 minutes before draining and browning in a little oil in the pan).

pescetarian – replace steaks with fish and replace balsamic with lemon juice.

different vinegar / sugar-free – I love the sweetness of balsamic here but you could use any wine or rice vinegar. Sherry vinegar is also a hit.

more veg – serve a green salad on the side.

low carb – I use a cheap balsamic which is lower carb. For strict low carb use 2 tablespoons wine or sherry vinegar instead. For more easy Low Carb ideas check out my new website Deliciously Diabetic.

With love,
Jules x
www.thestonesoup.com

ps. Not sure if The Organized Cook can help you?

Here’s what Samantha and Pat said about their experience…

“I’m planning more often and are more confident in trusting my instincts. Being better prepared has kept us from eating out too often.”
Samantha, The Organized Cook Student.

“I am planning ahead more often and have less anxiety when it come time to cook the evening meal. The Organized Cook helps simplify the meal planning and preparation process. And access to all of the healthy recipes is great!”
Pat, The Organized Cook Student.

For more details use your link below:
http://thestonesoupshop.com/toc/

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25 Fun Avocado Recipes

Truly the best guacamole recipe. It's so easy to make with these simple tips! cookieandkate.com

I’m writing this on my laptop from a bar seat in Minneapolis on Friday evening. I’m afraid I’m cramping everyone’s Friday night work-is-done style with my laptop. I’m feeling awkward, so I’ll keep this quick. I’ve rounded up twenty-five of my favorite recipes featuring avocado, everyone’s favorite creamy green fruit.

I actually hated avocado for a while when I was younger, but I think it’s because I had been served a brown, stringy, over-ripe avocado—blech! If you have any avocado haters in your life, please present them with the guacamole below and tell me if they still feel the same way about it. I dare you!

Avocados are rich in monounsaturated fats, which are the delicious good-for-you variety. Apparently, adding avocado to your meals can actually improve your absorption of carotenoids—yet another reason to love the sweet potato and avocado combo you’ll see a few times in the list below.

We’re starting off with guacamole, of course, and running through a variety of Mexican-inspired recipes, plus avocado pesto toast (you really must try the “everything” avocado toast in my cookbook), and a delicious variety of others. As always, you can peruse my entire library of avocado recipes here.

1) The Best Guacamole

“Best. Guac. Ever. And the onion trick worked perfect. Made it on Monday and finished on Thursday. It was uncovered daily and still did not turn brown. And now I have the half onion for my next batch. Thanks Kate! Oh, and my husband can’t do cilantro (the genetic soap thing) so I just omitted. Thankfully he doesn’t hate coriander.” – Heather

Continue to the recipe…

The post 25 Fun Avocado Recipes appeared first on Cookie and Kate.

25 Fun Avocado Recipes

Truly the best guacamole recipe. It's so easy to make with these simple tips! cookieandkate.com

I’m writing this on my laptop from a bar seat in Minneapolis on Friday evening. I’m afraid I’m cramping everyone’s Friday night work-is-done style with my laptop. I’m feeling awkward, so I’ll keep this quick. I’ve rounded up twenty-five of my favorite recipes featuring avocado, everyone’s favorite creamy green fruit.

I actually hated avocado for a while when I was younger, but I think it’s because I had been served a brown, stringy, over-ripe avocado—blech! If you have any avocado haters in your life, please present them with the guacamole below and tell me if they still feel the same way about it. I dare you!

Avocados are rich in monounsaturated fats, which are the delicious good-for-you variety. Apparently, adding avocado to your meals can actually improve your absorption of carotenoids—yet another reason to love the sweet potato and avocado combo you’ll see a few times in the list below.

We’re starting off with guacamole, of course, and running through a variety of Mexican-inspired recipes, plus avocado pesto toast (you really must try the “everything” avocado toast in my cookbook), and a delicious variety of others. As always, you can peruse my entire library of avocado recipes here.

1) The Best Guacamole

“Best. Guac. Ever. And the onion trick worked perfect. Made it on Monday and finished on Thursday. It was uncovered daily and still did not turn brown. And now I have the half onion for my next batch. Thanks Kate! Oh, and my husband can’t do cilantro (the genetic soap thing) so I just omitted. Thankfully he doesn’t hate coriander.” – Heather

Continue to the recipe…

The post 25 Fun Avocado Recipes appeared first on Cookie and Kate.

Fresh Black Bean Salad

Enjoy this Southwestern black bean salad recipe all week long! It's colorful and bursting with nutrients. cookieandkate.com

Hello from Minneapolis! I came to town with Tessa for Lindsay‘s photography workshop. We had the best dinner last night with Amanda and my pal Grace at Hola Arepa. That dinner alone would have been worth the trip. Come here and go there, I insist.

Unlike the coconut “ceviche” that captured my full attention last night, the inspiration for this black bean salad recipe goes way back, all the way back to my very first recipe post over seven years ago. I was just learning to cook for myself after college, and I started making that black bean salsa on repeat. At that point, Cookie and Kate was just a creative project. Well, Cookie and I very much existed, but the blog was just to keep me from losing my mind at a boring office job.

black bean salad ingredients

I was running out of content. I knew I couldn’t just share pictures of Cookie and spring flowers every day and expect people to come back. At that point, I knew I didn’t like to share anyone else’s photos, or promote the impossible perfection level of perfection that was already popping up on Pinterest. I finally shared that recipe, and realized that I could wrap stories and photos around a healthy, approachable recipe.

I created more and more recipes, and seven years later, I work on this blog full-time and have a cookbook under my belt. I’m not bored at work any more! I love what I do. Thank you for letting me do it. This Mexican-ish/Southwestern black bean salad recipe is based on my old salsa recipe, but it’s way better.

Continue to the recipe…

The post Fresh Black Bean Salad appeared first on Cookie and Kate.

The Art of Ingredient Prep

Hummus with Chorizo & Roasted Hazelnuts-2

Have you ever dreamed of being able to walk into the kitchen, look in the fridge and go ‘I’ve got this and this and this. I’m going to put these things together and make something that tastes good‘?

Well you’re in the right place!

When I was first learning to cook I followed recipes religiously because I didn’t have the confidence to cook on my own. But I remember wishing I could just ‘throw something together’.

These days that’s pretty much how I cook most days. I see what I have and take it from there.

So how did I make the leap?

It was a few things. Practice and being willing to give it a try certainly helped.

But one of the biggest game changers was developing the habit of prepping my ingredients.

Why ingredient prep?

Because there’s nothing like opening the fridge and seeing loads of possibilities. Being able to grab out a tub of this and a jar of that and know you’re going to be eating something truly tasty and healthy soon!

There’s something about having about having the broccoli already chopped and roasted or the lentils already cooked and seasoned that makes it easier to imagine what you can make.

It really gives confidence that you can throw a meal together. Not to mention making you feel on top of things as you look into your beautifully organized fridge.

But apart from the creative, inspirational side of things, there are plenty of practical concrete reasons…

Saves time – prepping ingredients in advance makes it so much quicker to get weeknight (and other) meals on the table.

Plus cooking in bulk generally doesn’t take much more time. For example making a big pot of quinoa and freezing the extras means you’ll have quinoa ready to go without spending much more time than packing it up.

And there’s no extra cleanup either!

Keeps thing flexible – unlike making a whole meal in advance, prepping ingredients doesn’t ‘lock you in’. For example some roast sweet potato could become a warming soup for a cold rainy day. BUT if the weather is unseasonably warm it can just as easily turn into a sweet potato salad.

Reduce waste – for many ingredients, especially fruit and veg, prepping and partially cooking makes them keep for longer. This is because cooking destroys enzymes and reduces the presence of spoilage microbes.

For example, where that bunch of organic kale may start to go yellow and sad looking after a week in the fridge, if you cook it down it will easily keep for two weeks or more.

Not only is wasting less fresh produce good for your conscience and your wallet. It’s much better for the planet too!

How to master the art of ingredient prep.

1. start small & plan for success.
So you’re probably all excited to get going but the worst thing you can do is buy a fridge full of fresh produce, get overwhelmed and forget about them.

The real power of the art of ingredient prep is turning it into a habit so it becomes practically effortless.

So focus on taking baby steps and focus on really building the habit first. You can always upscale your ingredient prep efforts later, once you have the habit embedded.

2. Choose 1-2 ingredients to prep.
I’ve included a ‘cheat sheet‘ to download and keep. Use it to get ideas. If you’re not very confident in the kitchen it’s a good idea to decide how you’re going to use them. And make sure you get any other ingredients you need.

3. Buy your ingredients and prep them.
See the ‘cheat sheet‘ for instructions. Download link below.

4. Use your ingredients one night this week!
And congratulate yourself for taking the first step to becoming more organized in the kitchen!

Your ingredient prep ‘cheat sheet’


Click HERE to download your cheat sheet.
You may need to ‘right click’ and ‘save link as’..
_______________________

Hummus with Chorizo & Roasted Hazelnuts

Hummus w Chorizo & Almonds

‘Things’ on a bed of creamy hummus are some of my favourite quick, healthy mid-week meals. While the Spiced Beef with Hummus from my FREE eCookbook will always be one of my go-to meals, this version using chorizo is a close second. Love the contrast of the hot spicy sausage with the cool creamy hummus, the crunchy hazelnuts and the fresh greenness of the salad. So good!

enough for: 2
takes: 15 minutes
2 chorizo, sliced or crumbled
1 cup hummus
2 handfuls roast hazelnuts
1 bag baby spinach leaves

1. Heat a little oil in a medium frying pan and cook chorizo until well browned on both sides and cooked through.

2. Divide hummus between two plates. Top with cooked chorizo, hazelnuts and salad leaves.

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Variations

no chorizo – use other spicy sauasage, salami or ground meat. Add a little chilli if you want more heat.

no hummus – to make your own, whizz 1 drained can chickpeas in the food processor with 1 clove garlic,

vegetarian – replace chorizo with roast veg and serve with a drizzle of chilli oil or your favourite hot sauce.

low carb / paleo – use the Roast Cauliflower Hummus from my new website, Deliciously Diabetic.

nut-free – replace hazelnuts with extra chorizo or crumble over some feta or goats cheese.

more substantial / carb lovers – serve with warm tortillas or flat bread.

With love,
Jules
xoxo

ps. Want to be more organized in the kitchen?

Introducing…

THD 2016 square logo

The Organized Cook, a 4-week online training program that shows you my simple system to get on top of cooking at home, eating more vegetables and pulling meals together quickly without the ‘last minute’ stress…

To see if the Organized Cook can help you go to:
http://thestonesoupshop.com/toc/

_________________________

“I am planning ahead more often and have less anxiety when it come time to cook the evening meal. The Organized Cook helps simplify the meal planning and preparation process. And access to all of the healthy recipes is great!”
Pat, The Organized Cook Student.

_________________________

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Pecan Granola Bars

These homemade pecan granola bars are a delicious snack or breakfast! Store them in the freezer and you'll always have a wholesome snack ready when you need it.

This post is brought to you by the American Pecan Council.

My grandmother Mimi passed along quite a few traits to me, her only granddaughter. I inherited her eyes, her name (hence the ‘e’ at the end of Kathryne), her sweet tooth, and her love for pecans, among others. I mentioned this in my cookbook, but Mimi’s family owned a small pecan tree farm, so she enjoyed a lot of pecans in her long life.

When the recently-formed American Pecan Council asked me to develop a recipe featuring pecans, the answer was easy. “Challenge accepted!” I came up with these pecan granola bars, which are bursting with warm, sweet, delicate pecan flavor.

ingredients

I started by toasting the pecans on the stove (I’m not turning on the oven unless absolutely necessary this summer). Then, I whipped some of those fragrant toasted pecans into pecan butter, which is so good. If you haven’t tried it yet, you have been missing out.

Add some maple syrup, cinnamon, oats, and chopped toasted pecans, and you’ve made a batch of wholesome and delicious homemade granola bars. I even pressed pecans into the top to highlight their supreme pecan-ness. You can skip that step if it seems like too much trouble, but I think they’re cute that way.

Continue to the recipe…

The post Pecan Granola Bars appeared first on Cookie and Kate.

6 ‘Golden Rules’ of an Organized Kitchen

blat salad

Years ago, when I was a young food scientist working in product development for Kellogg, the company introduced a ‘clean desk’ policy.

I hated it.

Before the new policy I was happy to be the most messy person in the department. Life was good except I could never find what I was looking for.

After the new policy, my boss started to ‘remind’ me constantly to change my ways. It’s never a good idea to have your boss on your case, so I chose the lesser of two evils and started putting away my things at the end of every day.

You probably know where this is heading.

Yep.

I ended up loving having a clean desk. It made coming to work much more pleasant. It helped me think clearer. And I could find things quickly when I needed them.

It took a while but over time this policy spread into other areas of my life. Including of course my kitchen!

So here they are…

6 ‘Golden Rules’ of an Organized Kitchen

1. Simplify.
If I was only going to give you one rule this would be it. I can’t stress enough how having less equipment in your cupboards and less ingredients in your fridge and pantry makes is so much easier to feel organized.

So how do you simplify?

This is a huge topic on its own but the first place to start is just being mindful of what you bring into the kitchen.

Ask yourself:

‘Do I really need this?‘

The next step is to clear out and review what you have. Any out-of-date ingredients or equipment you haven’t used in months should go.

If you’re struggling with letting things go, do what I do and create a ‘things to donate to charity box’. Keep this in your garage (or shed).

Having this step makes it easier because you can change your mind if you find you are actually missing that hot dog warmer or popcorn maker.

2. Keep like things together.
I find it best to keep similar items together. For example I have one cupboard for plates, another for mugs, another for pots, another for cleaning supplies etc.

3. Keep things where you use them most.
Easy access makes being in the kitchen a smoother experience so you’ll want to spend more time there!

For example, I keep salt and pepper on our dining table so they’re always there when we eat. And I have salt and pepper in the pantry for seasoning when I’m cooking.

Other examples are keeping a jar with utensils next to the stove so they’re easy to grab when I’m cooking. And I have my knives on a rack on the wall in the middle of the kitchen so they’re within arms reach.

4. Clean as you go.
One of the worst feelings is walking into a dirty kitchen and having to spend precious time cleaning before you can even start cooking.

I’m afraid that apart from getting a cleaning robot or a live-in maid, the only way to avoid this is to have a personal rule to clean on an ongoing basis.

If you find yourself with a minute to spare, ask yourself ‘what can I clean now?’ It can take a while to build this habit but you’ll never regret it.

5. Do it now.
This is a trick I picked up from Gretchen Reuben in her brilliant book ‘The Happiness Project‘.

Whenever you see something that could be put away or cleaned, say to yourself ‘do it now’ and follow through. This really worked for me so now I automatically pick things up and put them away.

6. Build habits.
I’ve saved this for last because after golden rule No. 1, simplify, habits are the next biggest game changer.

By building habits you put being organized on autopilot. It becomes automatic – something you don’t have to think about.

This is HUGE because you get the benefits of feeling in control and ‘on top of it’ without having to think or try too hard.

Some of the habits that make my life so much easier (and more organized) include:

  • shopping on a regular basis
  • keeping a running shopping list on my phone
  • doing things ‘now’ as I mentioned above
  • putting my groceries away as soon as I get home
  • really looking in the fridge every day so I know what needs eating up
  • prepping ingredients on the weekend or whenever I can (usually when I’m already in the kitchen).

There you have it!

My 6 ‘golden rules’ which really help me be organized in the kitchen (and other areas of life).

Want to be more organized in the kitchen?

Introducing…

The Organized Cook, a 4-week online training program that shows you my simple system to get on top of cooking at home, eating more vegetables and pulling meals together quickly without the ‘last minute’ stress…

To see if the Organized Cook can help you go to:
http://thestonesoupshop.com/toc/

_________________________

“The Organized Cook means less last-minute stress, more relaxed cooking. I would recommend it because it reduces stress when it comes to cooking and shopping”
Anke, The Organized Cook Student.

_________________________

blat salad-2

Bacon & Avocado Salad

I’ve really been getting into flavour pairings lately inspired by a fab book, The Flavour Thesaurus by Nikki Segnet. It’s hard to go past salty crispy bacon and cool creamy avocado as an match made in heaven. I love this salad because the bacon and avo make it nice and filling yet it’s still fresh and bright. Perfect for lunches or brunches.

Enough for 2
Takes: 15 minutes
4-6 slices bacon, chopped
1 tablespoon sherry or red wine vinegar
3-4 handfuls lettuce leaves
1 avocado
large handful semi dried tomatoes

1. Heat a little oil in a frying pan and cook bacon on a medium high heat until crispy.

2. Combine vinegar with 3 tablespoons extra virgin olive oil in a large bowl. Season.

3. Toss leaves in the dressing. Sprinkle over chunks of avocado, tomatoes and the hot crunchy bacon before serving.

Variations

vegan – replace bacon with sliced grilled or roast mushrooms.

vegetarian – skip the bacon and serve with a poached or boiled egg on top.

more substantial / carb-lovers – toss in a drained can of white beans such as cannellini or butter beans to warm up in the bacon fat and add to the salad. You could also just toss in torn sourdough.

no semi dried tomatoes? – replace with halved fresh cherry tomatoes instead.

more veg – add chopped raw veg like snowpeas to the salad.

Big love,
Jules
xoxo

ps. Stay tuned for the next installment of my 6 part series on Kitchen Organization where we’ll go deeper into the Art of Ingredient Prep – one of my key personal habits!

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