5 Helpful Tips For Clearing Out Your Pantry & Using What You Have
Recently, I have been attempting to use up what I have in my pantry and freezer so I can bring some newer (perhaps more seasonally appropriate) items back into it. It’s also in an attempt to not waste food, because I know I’m more likely to want to use something if it hasn’t been in the pantry for long (looking at you, year-old mason jar of pigeon peas).
I have had some stumbles throughout the process, which is why I’m here to offer some tips in case you’re also interested in doing something like this! It’s been a very rewarding experience so far.
1. Take stock of what you have.
When I first started attempting this (towards the beginning of July), I began by going around my house and taking pictures of my freezer and my pantry. This made it really easy to sit down and list everything I had to work with. I also separated them by meal (breakfast items, lunch/dinner items, and snack items) so the meal planning part could go smoother. This step really helped put into perspective everything I had to use and what things I could use together (such as beefless crumbles and tostadas, which I turned into a delicious taco night).
2. Plan your meals around what you like.
Grab a notebook and pencil–I say pencil so you can revise later if needed–and your list of items you’d like to use and get planning! I find it’s much easier to stick with it if I plan meals I actually like and can look forward to. If you have something you’re not big on (say you aren’t crazy about pesto but you have two jars), consider if it might be better to donate it or give it away to a friend. It would be better to give it to someone who can use it rather than to make it into something, realize you still don’t like it and have to throw the whole meal away.
3. Plan for variety.
You might have three boxes of pasta you’re really gung-ho about making disappear, but that doesn’t mean you should make pasta every night for two weeks. If you don’t keep things interesting, you will tire of this really fast. I’ve found a good balance is to try to never have the same lunch or dinner for more than three days in a row. Another reason this is important is because you don’t want your leftovers to go bad in the fridge before you have a chance to eat them. You will get to all three boxes of pasta eventually, if you plan smart.
4. Be flexible.
This one is hard for me, because once I have a plan I like to stick to it. But you might have days where you are just too busy or tired and have no interest in cooking at all. Or you might have days where a friend wants to take you out to dinner to celebrate something, meaning the dinner you had planned for that evening will have to be pushed back. This is why I write my meal plans in pencil, and it’s also why it’s good to be flexible. Life happens. As long as none of the food you’ve prepared will spoil, it’s okay to cut loose every now and then. Just stick with it and you’ll get there.
5. Think about your end game.
What kind of staples would you like to keep in your pantry and freezer once you’ve completed this challenge? Figuring this out is the next step, and gives you a great opportunity to think about what you really like and what you see yourself using consistently. Enjoy making homemade chili? Keep some cans of kidney beans around. Is taco night a regular thing? Stow a few bags of beefless crumbles in your freezer. Your pantry and freezer stock will be useful to fall back on, instead of cluttered with random odds and ends.
Hopefully you found this post useful! I’ve certainly had a blast finding out just what I can do with what I already have.
Until next time, peace 🙂
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