Once upon a time, in a Viewer Mail long long ago, we talked about this:
I know youve probably talked about mini fridge tips but if you have I cant find it. Any suggestions for things I should keep in my work fridge for snacks? I have my own in my office.
Surprisingly, this email was actually the first time Id gotten the mini-fridge question!
We’ve pondered food on the go & junk for the trunk & good choices when eating out but not yet the work-fridge fillage dilemma!
Instead of rambling on & on about food pairings (here’s where you cheer that I am, for once, only answering the damn question) I decided to make a list of what Id put in my fridge and hope that you all will chime in below with what you’d choose:
*Breakstone individual cottage cheese containers
*hormone/antibiotic free sliced deli meat
*laughing cow cheese (soft & hard. all flavors)
*ready to drink shakes (any of you drink these? We’re Myoplex fans in Casa MizFit. you?)
*hard boiled eggs
*Oikos organic greek yogurt
*pre-sliced bagged veggies
*bagged salad (and, yes, a few snack sized snickers bars).
Now, one small digression (for this email anyway), tip: dampen a cotton ball with vanilla extract, shove in a ziplock baggie, get to work, plop in your fridge.
No matter what you stock in there it shall never stank the way mine did once when I had an office job and brought in some tuna
Very soon thereafter I received the guest post below.
Very VERY soon thereafter I ran into some computer problems.
This should have run sooner (hence the lovely flashback above).
Patient Shannon blogs at Tri2Cook
She played tennis and bowled throughout her youth, yet, in her opinion, about all she had was a kick ass right forearm.
With graduate school came a love of running (despite what her knees say), cooking, and most recently triathlon. She loves to be outside, or in the kitchen, and started a blog to tri (rimshot?) and share her quest for tasty, healthy food.
I opened the fridge, and what did I see?
A lot of green things, looking back at me.
What to do? So close to the trash…
Oh no! Waste not– time to salvage ‘fore I crash
All ready to go
In the morning…as you flow
Yeah I’m not a poet, but in tune with a recent post (MizFit note: CRINGE. My bad.), I thought this would be a great recipe to share with the Bumbling band.
As with most of the food I prepare, this was done ahead of time, and makes for a great on-the-go breakfast. The idea is not my own, but this is my take on a recipe that I saw first at 101 cookbooks. I’ve used what I had available in my fridge, but frozen veggies could also be used. The possibilities are endless. I’m thinking a version with smoked salmon, goat or cream cheese, and dill or chives would be particularly divine for a special brunch if the occasion arose.
Green Monster Muffins
Adapted from 101 cookbooks
Yield: 7 muffins
1/4c onion, diced
~1c broccoli florets, chopped
½ green pepper, diced
scant 1T EVOO (EVOO)
½ c packed spinach, chopped
1 scallion, sliced (~2T)
~2T chopped fresh parsley
Saute onions, pepper and broccoli in olive oil until tender. Mix in spinach, scallions and parsely and set aside.
1/3c cottage cheese
1/4c whole wheat pastry flour
1/4c almond meal (just ground almonds)
2T finely grated Parmesan
1t baking powder
1t salt-free Spike seasoning (or add your favorite seasoning)
3 large egg whites
1/2c + 2T egg substitute
Combine all ingredients (including veggies) in large bowl and mix well. Pour into muffin tins sprayed with nonstick spray. Bake at 400F for 20-30min (I took mine out at 25min). Store in the fridge for when you’re ready to grab and go.
As I prepared them above, they came to ~100 calories and 6.4g protein per muffin if I did my math right. The best part is you can adjust them to your taste—cheddar would’ve been good but I didn’t have any on hand, certain veggies would also scream for goat cheese (I know I do!). You can also certainly use all eggs instead of the whites and substitute (about 4 lg eggs).
Whatever you do, don’t skip breakfast!!!
Thanks so much Shannon. For your FUN blog. For the post. And yes: for your patience.