Fridge & Freezer Tour (August 2020)

I gave our fridge a quick clean out (as I do each week before a shop) yesterday, so I thought it was the perfect time to take a few photos of what our fridge/freezer typcially looks like. There will be times when I am preparing for a family get-together/party and our fridge or freezer will be filled with home-made goodies, but for the most part, our fridge contains with what we will consume as to avoid food waste.

Fridge tour 1


  • On top of fridge- baskets with excess fruit- avocados, oranges, bananas, papaya, pineapple, coconut, kiwifruit, apples, and pears.
  • Shelf 1 (top shelf)- coffee (beans and ground), L.S.A (Linseed, almond, sunflower meal), acai powder, nutritional yeast, chia seeds, hemp seeds, sesame seeds, dates (medjool), beetroot, mixed beans, coconut cream all stored in glass jars.
  • Shelf 2- tofu, vegan sausages, vegan cheese (Sheese brand), vegan cream cheese (Sheese brand), coconut yoghurt, Nuttelex coconut (palm oil free) butter.
  • Shelf 3- bread bin (currently holding bagels and sourdough bread), wraps, leftovers- curry, pasta bake, marinated tofu and quinoa.
  • Shelf 4- non-Vegan cheese (vegetarian- rennet free), hummus, school stainless steel lunchboxes (Lunchbots), and some mushrooms.
  • Fridge door- garlic paste and fresh garlic, ginger paste and fresh ginger, Veggie stock powder (Massel), fresh onion (in the glass jar), excess lemon, orange, kids snacks (prunes, dark chocolate (organic & fair trade), bliss balls (dates, berries and cashews), coconut water, flask with overnight oats, water, almond milk (in glass jar) and non-vegan milk, coconut aminos, tamari (gluten-free soy sauce), balsamic vinegar, home-made sweet chilli sauce, and tomato passata.

Fridge tour 2Fridge tour 3- freezer


  • Kids smoothies for school lunchboxes in our silicone re-usable Mysqueeze.
  • Frozen veggies/greens usually excess from a produce shop or some greens from our garden I have blanched and then frozen (peas, beans, spinach, kale, Brussel sprouts, and edamame).
  • Frozen fruit. The only frozen fruit I purchase now is Mixed organic berries. The rest of the bags you can see on the top shelf in one of those storage tubs I re-use and fill with excess fruit from produce shops- currently holding watermelon, pineapple, kiwifruit, papaya. On the bottom shelf of the freezer I have a storage tub that I fill with bananas great for smoothies or ‘nice cream’.
  • Vegan-friendly sausages and hamburger patties (sometimes store-bought and sometimes home-made) and pitta bread (mostly for pizzas).
  • Freezer door- lunchbox cooler ice blocks, home-made ice blocks in stainless steel moulds (I purchased these from Biome Australia), falafels, hummus, and left-over curry (in glass jars).
Fridge tour 4- produce bin
Zucchini, cucumber, cauliflower, broccoli, and mushrooms.

Produce Bins: I don’t tend to fill our fridge with produce (as beautiful as that looks) as we just wouldn’t get through it all quick enough. I prefer to shop for fresh produce once a week and grab what we need from our Kitchen Garden (all our fresh salad greens and herbs) and freeze what I don’t think we can get through.

Fridge tour 5- produce bin
Carrots, snow peas, beans, and leek.

Note: You will notice that even though my husband eats meats, there isn’t any meat in the fridge or freezer (but sometimes there is)) as he prefers to eat plant-based at home. My husband also consumes dairy milk (for coffee) and cheese. My youngest sometimes makes the choice to have dairy milk and cheese. I don’t ever want to pressure my children or make them feel guilty for their food choices, preferring to empower them to make their own decisions. At this point in their lives, they choose to not consume any meat, this includes eggs.

Keep an eye out for our Kitchen Garden Tour so you can see what fresh produce we have been growing ourselves.

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