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Tips for Food Storage

Appears in
The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts... And the Rest of your Life
The No Meat Athlete Cookbook

By Matt Frazier and Stepfanie Romine

Published 2021

  • About
There’s really no sense in preparing food ahead of time or saving leftovers if you don’t store it properly; otherwise, it may spoil before you can eat it. To help you make the most of your time in the kitchen—and give you more to spend elsewhere—here are some quick and easy tips for keeping food fresh.
  • Take inventory of your fridge every week before going to the grocery store. This will also help you save money by cutting down on duplicate purchases. You’ll inevitably find a rogue beet lingering in the crisper that can be used in tomorrow’s lunch salad, a half-full bottle of Sriracha sauce for tonight’s curry, or one last serving of Wednesday’s lasagna.
  • Label and date everything. Leftovers have an uncanny ability to go incognito in the fridge, and the freezer is a black hole for unidentified food. Black bean casserole looks like blueberry oatmeal through blurry morning eyes. (True story.) Use masking tape and a marker to write the date and name of the dish on each container, along with any pertinent reheating info. If batch cooking ahead of time, it’s also useful to note quantities, such as “1 cup cooked quinoa,” right on the container.
  • Keep it organized. Instead of wasting time searching for lids to match containers, store all the lids in a bin. Every few months, sort through your collection to make sure each container has a lid. Extra lids can be recycled or replaced, while extra containers can be repurposed.

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