Meal Planning Part 1: Kitchen Inventory

The other day, my next-door neighbour needed almond extract for a dessert she had planned to make. She went down to the supermarket to get some only to find another bottle of it in her pantry when she returned home.

These things happen. These things happen to everyone. However, it got me thinking… What if she had an inventory of sort to document ingredients in her fridge, freezer and pantry? Lists to cover everything, even those little bottles of almond extracts that can hide from you when you look for them?

The day I made my decision to have all our meals and snacks planned, I needed to know what was already in my fridge, freezer and pantry. And I’m telling you; I had my freezer full of vegetarian/vegan products (it was a delivery day). Before I even started to have an idea of what was in there, the alarm started to go off telling me that I left the door open for too long. I had to close the door and start all over again. I just realised that I needed to have a system that would tell me what I have in my kitchen without opening the doors and checking.

So, I came up with some pretty inventory lists. The good news is you too can download and use them. This way, when you sit down to plan your meals, you will have your whole kitchen inventory right in front of you. 

Here’s what VegFusion Inventory Lists cover:
• Fridge
• Freezer
• Pantry
• Spice cupboard

How to Use VegFusion Inventory Lists
First of all, download your inventory lists here:

VegFusion Fridge Inventory

VegFusion Freezer Inventory

VegFusion Pantry Inventory

VegFusion Spice Cupboard Inventory

Each VegFusion inventory has four columns for you to fill out:
• Date (date of purchase)
• Product (name of the product e.g. Gardein Chick’n Scallopini)
• Expiry Date
• Quantity

Before you start, take this suggestion into consideration:
I strongly recommend you fill out date of purchase, expiry date and quantity columns with a pencil to avoid reprinting the lists.

Now, pick an inventory list. If it’s the fridge, empty the fridge and document everything, starting from your staples. It’s better to have your staples at the top of the list. Once you finish, put everything back in the fridge. However, you might like to clean the fridge before you do that.

Do this for every category. And, you’re done!

Knowing which ingredients you already have will make meal planning a lot easier. And, that’s what I’ll cover in my next post. So, stay tuned, Peoples!

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