Archives for posts with tag: veggies


With spring upon us, it’s time to organize those often neglected areas like the fridge. The correct placement of food can also prevent food borne diseases such as Salmonella and E. coli, and with just a few organisation tips for your fridge wastage can easily be avoided.

1. Food that doesn’t involve any preparation and is ready to eat should be placed on the top and middle shelves. For example dairy, pre-cooked meats, leftovers and condiments.

Top tip: use a lazy-susan on the the shelf for condiments for a simple but effective way to keep on top of your sauces.

2. Raw meats and uncooked fish should be stored in clear, airtight containers. Ideally, these should be kept on the bottom shelf of the fridge to avoid any contamination from dripping and exposing the other contents of the fridge to harmful bacteria.

Top tip: label clear containers with the contents and date. This helps to avoid any confusion of what is being stored. Using up food stuffs before it goes out of date helps to reduce waste.

3. Store fruit and vegetables in the salad crispers. Often these zones are climate controlled which help to retain moisture. This will benefit vegetables like lettuces, carrots and cauliflower to keep for longer.

Top tip: items like potatoes can be stored in a vegetable or potato bag. Hang these on a command hook on the side of the fridge so they are to hand while you’re preparing food.

4. Dairy products like milk are often stored in the fridge door. The temperature is likely to fluctuate as the fridge door opens. Instead keep dairy on the shelf in the main compartment of the fridge, and use the door for other beverages as these items can withstand changes in temperature.

5. Group items of food together like cheese into separate baskets or containers. Clearly labelled, it make it easier to identify groups of food. Sliding the containers in and out of the fridge provides easy access as well as avoiding leaving forgotten about item in the back of the fridge.

Top tip: avoid putting open cans in the fridge as the metal can release harmful toxins into the food.. Store leftovers in clearly labelled containers.

These helpful tips won’t’ break the bank and are easy to put into practice. Keeping on top of your fridge organisation weekly is important, especially around busier times. These tips should make sure that your fridge is always in tip top condition.

Author Bio:

Article by Juliette Raine, Marketing Manager at SZ&W Ltd – the European home of Sub-Zero & Wolf. To find out more about Sub-Zero’s range of integrated refridgeration, visit

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Pizza without the dough?! Sounds a little sketchy, right? Not at all! Just replace the dough with chopped up cauliflower. I just recently got done reading the book “Wheat belly” and found this recipe in the back of the book. Wheat belly is a good read and it offers delicious gluten free dishes and treats. This one stood out the most to me because I am a pizza lover but as we all know pizza has a lot of calories. So here’s a great way to indulge without out the guilt!

Let’s get started!

  1. Preheat the oven to 400°F
  2. Head of cauliflower (use a food processor to mince it. This should give you about 4 cups)
  3. 2 cloves garlic, chopped
  4. 2 cups mozzarella cheese
  5. 2 eggs beaten
  6. 2 teaspoons of oregano
  7. 2 teaspoons of basil

Once the cauliflower has been minced, place it in a pan and cook it for a couple minutes. Once its cooked take the rest of the ingredients and mix them up in one bowl and place on a cookie sheet in the shape of a pizza. Cook for about 20-30 minutes (this depends on your oven) and once it’s cooked take it out and add the pizza sauce and whatever other toppings you like on your pizza. Then place it back in for another 3-6 minutes (depends on your toppings) and it’s done!

*Keep in mind you can add different spices and seasonings as you wish. Get creative and make it your own!

Nutrition Benefits!

Cauliflower offers numerous nutritional benefits. It contains

  • Thiamine (B1),
  • Riboflavin (B2),
  • Niacin (B3),
  • Pantothenic acid (B5),
  • Pyridoxine (B6),
  • Folic acid (B9)

Cauliflower is also an antioxidant! In one head of cauliflower there is over 20% of your daily value of vitamin K and over 200% of your vitamin C. What I love the most about this is that you can add anything you want on top! Mushrooms to get some vitamin D in or spinach for iron! I added onions and red peppers to mine and I got the oregano and basil from my Dad’s garden. It’s probably one of the healthiest dishes to date and it really does taste like pizza!