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my condiments right before the 10-condiment challenge

I wanted to give an update on my condiments. I also wanted to present a challenge.

Previously, I embarked on a 10-condiment challenge, but soon I wanted to get rid of as many condiments as possible because I realized most were not justifying the storage and expense.

My challenge to you is that before you buy or refill another condiment, consider (1) how long it took you to get through that condiment, (2) how long that condiment stays fresh for, and (3) the ingredients in that condiment.

Mayonnaise stays fresh three months after opening, and salsa only two months. After reviewing the ingredients in most condiments, I realized that many are made up primarily of sugar and many have food coloring in them. I encourage you to use oil/vinegar as a salad dressing or to only own one salad dressing at a time.

CONDIMENTS I have left:

teriyaki sauce

CONDIMENTS I have outside of the fridge:
peanut butter

outside of the fridge:
olive oil
apple cider vinegar
white vinegar
almond milk
beef/chicken broth

Instead of bouillon cubes or bouillon paste, I encourage you to use beef broth if you can. The taste can’t be beat. Instead of maple syrup, try honey. Instead of jelly, try jam.

I nixed mustard and many vinegars when I realized a link between them and migraines. As for ketchup, I just stopped eating the two things that I really liked having them with: scrambled eggs and hotdogs. Now I only have eggs easy over.

When it comes to packets, I still keep my taco packet and beef stew packet, as both do not have MSG. I stepped away from my curry packet and many different chips after realizing they have MSG, which contributes to headaches. Now I just have taco chips and salsa if I want a snack, which is cheap and always on hand.

My final point is that there are so many ways to get creative. If you don’t have a vinegar, try looking up a substitute. I didn’t have rice wine vinegar, and apple cider vinegar tasted nearly the same. Again, jam for jelly, honey for maple syrup, so on. Don’t throw out what you really love and use, but those things that you only use in a blue moon. Feel free to discard the recipes that require specialty ingredients or modify them so that they don’t; I do this all the time.

These are just some examples that worked for me, but you know your situation better than anyone and what you can give up without missing a beat. Why not clear your fridge for the new year?

3 thoughts on “Condiments/Sauces

  1. Thanks Melody! My refrigerator never looked better, and you can actually see everything inside during that open door inspection.

    I am tired of dust collectors! Those things that are clutter, rarely used, and space eaters.

    I like the quality over quantity freedom. The benefits are numerous!

    Thanks for sharing and motivating, Melody!

  2. This is quite the challenge! I’ve been mindful about reducing my condiments, but I’m finding there isn’t much overlap. What’s working for me so far is to use more condiment packets of things like ketchup, mustard, soy sauce, mayo, and hot sauce. Now those things are just a small box in my drawer and are less prone to spoilage. And I have more room in my fridge for the condiments I still can’t give up, like miso, sriracha, balsamic glaze, and hoisin sauce.

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