Spring is the perfect time of year to re-introduce healthy eating habits to your family. Keeping your pantry and refrigerator stocked with minimally-processed and whole, nutritious foods is the first step to putting smart choices within everyone’s reach. Following are tips for a successful pantry purge:
1. Toss it. If you haven’t used a product or spice from your pantry or refrigerator in recent memory, throw it away. Dry goods can become stale, rancid or lose their potency and nutritional value. Jarred or canned items can grow harmful bacteria, even in the refrigerator.
2. Check it. Check expiration dates and plan to quickly use those products that are close to expiring; throw away all expired foods.
3. Date it. Mark spices and condiments with the date opened using a permanent marker.
4. Store it. Canned goods, such as beans and lycopene-rich tomato paste, will keep at least two years in a cool, dry pantry. Dented or damaged cans should be thrown away immediately. Grains, such as pasta, barley and rice have a long shelf life but should be stored in airtight containers. Smaller boxes can be stored in resealable bags. Whole-wheat flour contains wheat germ, which can spoil and should be stored in the refrigerator. Flaxseed, once opened, should also be stored in the refrigerator. Oils should be stored in a cool, dark pantry for longest shelf life.
5. Ease into it. Begin making small, but powerful changes to your pantry and refrigerator. Start by replacing all canned fruits and vegetables with fresh, replacing your regular ketchup with an organic version and replacing white breads with whole wheat or multi-grain breads. By making small changes over the entire spring season, your pantry and refrigerator will be a superfood super center by the time summer arrives.
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