>For today’s post I thought I’d take you on a tour of [what’s in] my kitchen. As I was putting together pictures, I thought about what my kitchen looked like 5 years ago. In my former college kitchen you would find:
– (Preservative loaded) Lean Cuisines and other diet-y frozen dinners
– Huge bag of frozen raw antibiotic-loaded chicken
– Frozen pancakes (no idea why I loved these so much)
– Fat-free yogurt sweetened with splenda
– Diet energy drinks (Tab Energy Drink was my vice. Any else?)
– Diet soda (Diet Coke for days and Diet Sprite/Ginger Ale for mixers on weekends)
– Sugar-loaded granola bars
– Fat-free Kraft Singles (how disgusting! Why did I enjoy eating plastic??)
– Fat-free/sugar-free Jell-O and pudding
– Deli meats (never opted preservative/filler free versions)
– Lots of ready-made dressings, marinades, toppings
Do you get the picture? If it was”diet” I was all over it (well, except maybe the frozen pancakes, ha). I was never full, suffered from constant headaches, and constantly obsessed about my diet. Since switching to a lifestyle of eating real, whole, and clean foods, my life has dramatically improved in the following ways:
1) Bye-bye migraines (went from 1-2 per week to maaaybe 1 every other month)
2) Feel full, for much longer
3) No longer obsessing over diet foods
4) Huge energy boost
5) Ironically, when I stopped “dieting” I got into the best shape of my life
So here’s a look in my current kitchen. Keep in mind, this is not all my food (I have roomies). Y’all know I have a cheese allergy. I might dream I could divulge in the smoked Gouda deliciousness you will see, but sadly that is not the case.
Cabinets
A lot of my lunches and dinners are eaten at work. I love doctoring up healthy soups and sauces.
Protein bars, natural condiments (dressings, ketchup) quinoa, oyster crackers (love these!), brownie mix
[Some of] my spices. Definitely needs some organization.
Oatmeal and smoothie mix-ins. I keep this eye-level cabinet stocked with items I regularly use (raw honey, almond oil, apple cider vinegar, mesquite, maca powder, spirulina, oats, nutritional yeast).
Baking essentials. Newest favorites: Coconut flour and flaxseed meal.
Refrigerator
Top shelf
Low-fat cottage cheese
white wine
PB (can you guess which are mine?)
Fruit (strawberries and golden(!) raspberries)
Off-limits cheese (dang belly)
Deli stuff
Deli turkey (think we know who that’s for)
light shredded cheese
Light Laughing Cow cheese
Whole grain bread
vegetables (tomatoes, kale, peppers, zucchini)
lean ground turkey breast
OJ varieties (Mafriend is obsessed)
Soy (or almond milk), for me
1% milk, for them
hummus
Greek yogurt
egg whites
Fruit/Veg draws
Spinach
cucumbers
butternut squash
brussel sprouts
cauliflower
broccoli
more peppers
apples
Freezer
Frozen veggies
lean turkey burgers
Tip: We organize opened bags of frozen veggies in large freezer bags. Convenient for throwing into soups, egg scrambles, stirfryes when crunched for time
Bread and bananas
I don’t eat bread every day so keep mine in the freezer. I also always have a large bin of peeled bananas for easy usage in smoothies, oatmeal, etc.
Meat
Frozen shrimp
organic free-range chicken
Meatless meatballs (Quorn, soy)
Fruit shelf
Top of fridge
We keep a big clear bowl of unrefrigerated veggies handy for easy viewing. Tip: If you can see your produce you’re more likely to use it!
And quite possibly my favorite part…
Krups + Keurig
Coffee varieties
caramel syrup (for ma sistah, I hate the stuff)
Truvia packets
Not pictured
Protein Powders (SunWarrior!)
Cooking oils and vinegars
Tofu
* * *
How has your kitchen changed over the years?
What’s most random item you have in yours?
Biochemista 
