What I’ve experienced with clients of KitchenWerks is that people buy greens and vegetables, stuff them all in the crisper draw without a menu planned. Then as they move through the week they reach for the handy boxed items, pick up carry out, or have a bowl of cereal for dinner, all while the produce in the crisper drawer begins to turn to soup.
So here is the new arrangement!
Plan your weekly menu and purchase your produce for the menu. Include heartier greens like kale and spinach to be mixed in salads or added to soups. These dark, leafy vegetables are great sources of vitamins and minerals. Next step, move the yogurt, eggs, and cream cheese to the crisper drawer and place the fresh cut up carrots sticks and celery along with the rest of the produce on the shelf so you see it first.