Being organized is really just about learning to live simply. Now, don’t hit the exit button quite yet! There is minimalism ( a huge trend right now and worth pursuing) and then there is a more simplified life. I am not a minimalist. I love home and all the things that make a home beautiful and comfortable. So, I have holiday decorations, more than two sets of dishes, seasonal throw pillows… You get the idea. So, how do I keep a clutter free home? How do I manage to have time to exercise, volunteer, take a nap, have date nights and entertain? I manage those things because I choose to keep the number of things pared down.
Being organized is about learning to live with less, so your time is not spent managing stuff. Being organized is also about learning little tips and tricks along the way to make the most of what you have and to simplify your decorating, cooking, cleaning and entertaining. In honor of spring cleaning, I’ll share a few of those tips over the next few weeks.
Menu prepping and meal prepping are becoming a more integral part of my weeks as I continue on my health journey. I’m still a pen and paper gal, so I love the InkWell Press “Eating Well Planner” my sister-in-law got me for Christmas. I write down the recipe for each day’s dinner (adding in at least one breakfast meal and lunch idea for the weekends) and the location of the recipe. I then make the grocery list. I am a coupon girl, so Sunday afternoons are my time to clip paper coupons and download my Kroger digital coupons. Once my grocery list is complete I go through the coupons pulling any that match to needed groceries. I keep thinking I am going to shift my grocery shopping to Tuesday evenings, but so far I still find myself running to the store for my major grocery shopping on Saturdays. We will see how I progress-this is one of those goals in my Cultivate What Matters planner-reminding myself to cultivate this one and that progress doesn’t happen over night.
Once back from the grocery store I immediately put things away. I put grains, chips, cereals etc. in their respective bins (helps us see what we have and keeps things fresh). I fill the kitchen sink with cold water and one cup of white vinegar. All of the fresh fruits and vegetables go in to soak. They are then rinsed and dried. I then chop or cut anything I can for the week. We just eat more vegetables and fruits if they are washed and ready to go. I love using the Rubbermaid Freshworks. You can find them here: http://www.rubbermaid.com/en-US/freshworks-produce-saver-green
This week, with strawberries coming into season, I found myself needing to cut strawberries so I could mix them with a squeeze of lemon juice and a dusting of Stevia. They will be great with yogurt, cottage cheese or as a stand alone dessert/snack. One of my favorite tricks I learned from a Pampered Chef consultant. Use your boiled egg slicer to cut strawberries. It cuts them quickly and in perfect slices! I did two containers of strawberries in under 4 minutes. I promise, once you try this you will never go back to cutting them any other way!
I’d love to hear your tips on menu planning, grocery shopping or meal prepping. For more tips on managing errands: https://wordpress.com/post/simplifiedorganizedstyled.com/1815