3 things I like to have in my fridge...

Tips to elevating your meals

Depending on how busy my weekend is, I don’t always have time to prep full meals for the week ahead—but I always make sure to have some version of these three staples on hand. They’re simple, versatile, and elevate just about any meal:

1. Pickled Red Onions

Even if you’re not a big onion fan, give pickled red onions a try. They add the perfect tangy crunch and instantly brighten up a dish. I toss them on eggs in the morning, add them to sandwiches at lunch, and pile them on top of meat for dinner. They’re ridiculously easy to make and never disappoint.

Here’s how to make it: In a small pot bring to a boil 1 cup of water, 1 cup of apple cider vinegar, 2-3 tablespoons coconut sugar (or regular sugar) and 1-2 tablespoons sea salt. Slice 1 red onion (did you watch my earlier post on how to slice an onion??) and put in the vinegar mixture and cover with a lid. Simmer for 2-3 minutes, then turn it off and let sit covered for another 10-15 minutes. Remove the lid and let cool. Put in a mason jar with juice to cover and keep in the fridge.

2. Salsa

My go-to is salsa verde, but it changes week to week—sometimes it’s pico de gallo, other times a mango salsa. Whatever I’m in the mood for, I love having a fresh salsa in the fridge. It’s the easiest way to jazz up chicken, top tacos, or just enjoy with chips as a quick snack. A good salsa goes a long way.

Here’s how to make it: Take 6-8 tomatillo and take off the husk, then cut in half. Put on a baking sheet with 2-3 pieces of garlic and 1/2 onion sliced and drizzle with olive oil and season with a little salt and pepper. Bake at 400 for 15-20 minutes or until fork tender. Put in a blender with 1 bunch of cilantro roughly chopped, 1 lime juiced and 1 jalapeño (with or without seeds) roughly chopped and pulse a few times. Season with salt and pepper if need be.

3. Chia Pudding

When I need a quick, protein-rich snack, chia pudding is a staple. It’s loaded with nutrients, super easy to make, and totally customizable—plain, fruity, sweet, or simple. I like keeping a batch of chia pudding and some yogurt in the fridge for when I need a fast, satisfying snack.

Here’s how to make it: Put 1 cup of milk (I usually make it dairy free so I use coconut milk), 1/4 cup of hemp seeds, 1/2 cup of any berry, 1 tablespoon of honey or maple syrup, 1 teaspoon of cinnamon and 1 teaspoon of vanilla in a blender and blend until smooth. Add to a mason jar and pour in 1/3 cup of chia seeds, then shake for about 1-2 minutes. Put in the fridge and a few hours later it’s ready. Top with fruit, nuts, coconut, or any other toppings you want.

Try these 3 things this weekend and see if they make your meals a little more tasty!