Swap and Drop
5 steps to clearing out your pantry
Organize your kitchen to make healthier eating easy. Here’s how to make your pantry easy to navigate
Take a look at the best-before date on every package and can (yes, canned food goes bad, too) and throw out anything expired. Move the foods that will expire soon to the front of your shelves so you’ll know to use them first.
If you have non-perishable food you know you’re never going to use, donate it to a food bank. Make sure it hasn’t expired, that the packages are still in good condition and that the cans aren’t dented.
Pick up a variety of whole grains such as amaranth, barley and quinoa – they’re great in everything from salads to stews. Once opened, whole grains should be stored in an airtight container. (They’ll keep even longer in the fridge.)
Keep a good selection of herbs, spices, low-sodium sauces and even canned tomatoes on hand to add an instant pick-me-up to any dish.
Try keeping an inventory sheet on the inside of your pantry door to keep track of what you have on hand and in what amount. Every time you use up an item, cross it off the list so you know when to stock up.