COVID-19 | Coronavirus’ Days | Organize How You Eat & Stretch The Time Between Grocery Store Trips

 

Written by Life Coach Carioca Da Gema

 

Many of us got use to have our groceries delivered to our door, while others hire a personal shopper or use curbside pick up available at the nearest Wal-Mart store.  These conveniences are being interrupted by the Coronavirus Pandemic.

I found that being at the store when it opens provides the minimal contact with other shoppers.  Armed with a facial mask and a 3M facial shield purchased years ago for a home remodeling job, I fly thru the aisles of interest and get out of there as quickly as I can.

Check for the newest guidelines of how to handle your groceries at home.  For the past couple of weeks I have discarded all food packages before the actual food is put away.  Food that depends on their packaging like a milk carton for example is washed with soap and water before it goes into the fridge. Needless to say, I’m not buying any food without a factory package.

Here are a few tips to help delay the next trip to the grocery store by organizing what you eat:

Buy more of the food that you consume daily: eggs, milk, and cereal, or your breakfast favorites.

Organize your fridge accordingly; with the food that must be consumed first as they decay faster than the alternatives.

Eat fast decaying fruits first such as: strawberries, peaches, nectarines, pineapples, grapes, and cherries, etc. Then consume longer shelf items such as: red and green apples, cantaloupes, watermelons, etc.

Greens must be consumed in the days following your shop, as they go bad faster than anything else in your fridge. Fresh herbs not grown and cut from the garden, but purchased at the store also go fast.

The same goes for your vegetables such as mushrooms, asparagus, and red peppers, which should be consumed before your potatoes and carrots.

As a rule, empty your fridge before you clean up your pantry and freezer.  Keep breakfast alternatives such as oatmeal for breakfast.  When you are running out of everything else, a couple of cans of seafood and parmesan cheese make quick pasta dishes.

For sandwiches use tuna fish after the all the fresh lunch meat from the fridge is gone.

 

Parts of this article was previously published here The Grocery Shop Dance

 

See also Cross-Contamination In The Kitchen

 

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