Stocked

Words & Photography
by Ashley Swartzendruber



I’m on a mission to practice making meals out of the food we have stocked in the fridge and pantry. I used to always plan to cook multiple meals a week but it takes so much time to find recipes and to make sure we don’t waste special ingredients if the meal goes uncooked. So every time I nurse Arlo, I’m planning and strategizing for items I can always keep stocked that can be made into multiple awesome and easy meals, because let’s be honest, it’s not that easy to open the fridge with your screaming toddler at your feet and a newborn on your boob and make a magical dinner every night. By keeping certain grains, canned goods, produce, and staple items always on hand, it’s so easy to shop every week and know I’ve got plenty of options for the week.

So every time I nurse Arlo, I’m planning and strategizing for items I can always keep stocked that can be made into multiple awesome and easy meals, because let’s be honest, it’s not that easy to open the fridge with your screaming toddler at your feet and a newborn on your boob and make a magical dinner every night. 

Breakfast burritos are becoming one of those meals. Obviously delicious for lunch and dinner too. Sauté some eggs with whatever greens you have on hand. Throw some salsa and whatever veggies you’ve got in the fridge on top (I had some radishes and sprouts). And then layer into those tortillas you have stocked in the freezer and you have a meal that literally took 5 minutes to make. And it’s so adaptable.