6 Reasons to Love Tupperware Cupboard Organizers

Why Make the Plunge and Invest Now

Reason 1 : If you’re interested in healthy eating, Tupperware makes it a lot easier.  That statement may sound pretty far-fetched.  I certainly wouldn’t have bought into it–until I got Tupper-ized 20 years ago!

Whole Grain Brown Rice

Whole grains, like this brown rice, are one of the healthful foods experts recommend

Think about it:  What do all the experts tell us to eat for good health?  Fruits and vegetables  get top billing, but close behind are whole grains, legumes and nuts and seeds.  And how are we advised to flavor our foods?  With healthful, no-calorie herbs and spices instead of overly sugary, salty and fatty flavorings.

I took this advice seriously and used all these ingredients while feeding my two pre-toddler children many years ago.  But what a pain in the neck!  Little paper bags of herbs and spices stuffed in a drawer.  Ten unmarked  jars of grains stuffed into a top cupboard shelf alongside seven types of flour.  Flimsy bags of nuts and seeds, stuffed into a bottom cupboard.  Beans in more jars in another cupboard.  Each meal, I could spend five to ten precious minutes searching for things, with hungry kids nipping at my heels!

Then I met “Tupperware lady” Donna Davis, and discovered why Modular Mates are perfect for storing healthy foods, explained below.

Reason 2: Modular Mates’ design makes everything readily and quickly available while maximizing cupboard space. Unlike other containers, Modular Mates provide “front-to-back” rather than  “top to bottom” storage.  That means everything can be accessed from the front of the cupboard, so there’s no digging for containers, bags and boxes that get stashed and shoved

Tupperware's Front to Back Design

Note how Modular Mates utilize the entire cupboard depth, from front to back.

to the back of a cupboard.  It also means every square inch of air space gets used, from the bottom clear to the top.  And with units available in 2″, 4″, 6″ and 8″ heights, there is a space-maximizing container for whatever quantity you buy.

Reason 3: Modular Mates keep freshness in and unwanted visitors out. Things like nuts, seeds and whole  grains and flours are attractive targets for bugs and small critters.  Modular Mates are virtually air tight, however, so they can’t be invaded by outside pests, and the contents inside stay fresh.  (And if bugs should come home with you from the grocery store, at least they will be trapped in one container rather than spreading throughout the kitchen. )

Reason 4: Modular Mates are convenient time savers. Label containers if you can’t readily identify the contents and get top seals with flip up lids for anything that can be poured, like grains and beans.  Then, it’s a snap to find just the ingredient you need and measure them out.

Labeled Tupperware

Take a couple minutes to label containers for easy recognition.

Reason 5: Modular Mates are a life long investment. In my work as a professional kitchen organizer, I’ve found most kitchens could benefit from a Modular Mate investment.  I use the word “investment” deliberately because Tupperware, which lasts for life, should be viewed as a lifelong purchase rather than a consumable or passing fad.

I remember feeling completely ridiculous spending $500 to outfit my kitchen.  But that was 20 years ago and honestly speaking, that purchase has repaid me every time I cook. That means I really bought time savings plus a tremendous amount of convenience for 7,300 days, at a cost of 7 cents per day.  That is the kind of long-term investment thinking we need to get good meals on the table despite our busy and hectic lives.

Flimsy Bags of Beans

Is this what you're facing to make a healthful meal? Time for organization!

Reason 6: Modular Mates are on sale! This could be the best motivator of all.  From January 15 to February 11, 2011, Modular Mates are 40% off.  So take a look around your kitchen.  Could you make better and more frequent use of healthful ingredients if they could be found and pulled out quickly and without a hassle?  Then take some action!

Need some help deciding what to do about your kitchen, where Modular Mates could be of benefit, which containers would be best,  and so on?  Give a call for a kitchen coaching session with Mary Collette Rogers.  Or check out Mary’s book, Take Control of Your Kitchen, the guide to organized, manageable and stress-free meal making.

Ready to order?  Donna Davis has retired after many years as a top salesperson.  But her supervisor, Joannie Flynn, continues in the business after 49 years!  Just email her:  joannie818  @  yahoo.com (without spaces), and she will take care of your order and answer any questions you might have.

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Superfood Parsley Pesto: Go-To Sauce for Winter Cooking

Yesterday’s post talked about parsley’s superfood status and why that should come as no surprise since all real foods are good for us.  Start getting more of parsley’s goodness into your diet with this quick and versatile pesto that tastes great on everything from spaghetti squash and salmon to white fish, chicken and pasta.  Because it doesn’t rely on warm weather basil, it’s affordable and easy to make in winter, when its luscious green is a welcome sight.

Pesto Parsley

  • 3 cups loosely packed parsley (stems included)
  • 3 cups loosely packed cilantro (stems included)
  • 2 med. cloves garlic, minced
  • 1 – 2 Tbsp. minced jalapeno pepper (to taste)
  • 2 Tbsp. freshly squeezed lime juice (about 1 large lime)
  • 1-2 tsp. red wine vinegar, to taste
  • Sea salt and freshly ground pepper, to taste
  • 1 large orange, skin and membranes removed, diced to ¼”

Combine everything but orange pieces in food processor and pulse three or four times until fairly well blended, but not mushy.  Pour into a small serving bowl and stir in orange pieces.  Taste and add more jalapeno, lime, vinegar and/or salt and pepper, to taste.

Parsley Is the New Superfood? No Surprise There

Week after week, headlines roll, announcing with great flourish how different foods are good for us:  Acai berries!  Kale!  Blueberries!  Quinoa!   I just read an article from the Land Animal blog, describing  the many nutritional benefits of parsley.  Yes, you read that right.  Even lowly parsley has now been recognized as a nutritional powerhouse.  That’s what got me thinking there should be an article with this headline:

Sound odd and surprising?  It really isn’t.  Why wouldn’t all the fruits of the earth be good for us?  They were all designed to be our nurture and nourishment, and our bodies were designed to put them all to good use.  Just like every other critter on the planet, we’ve been given a perfect food source.

What’s actually odd and surprising is how impressed and awed we are when a “scientific study” discovers the obvious.  Equally odd and surprising is that despite the obvious rightness of real foods, we knowingly feed ourselves food-grade  factory products that bear no resemblance to what the earth gladly supplies us.

Parsley is just one more example in a long string of evidence that the earth will gladly take care of us.  All we have to do is eat what the earth gives us instead of sugar-laden, fat-filled, over-salted, additive-addled factory products.   With all due respect to all the scientific studies, healthful eating  just isn’t as hard as we’ve been led to believe.

Parsley Bouquet

More parsley benefits: It's always cheap and always available. Keep some on hand and store in a vase so it can double as nice winter greenery.

Another interesting thing happens as you begin eating consistently from the seasonal fruits of the earth:  When a study comes out proclaiming the benefits of, say, beets, or celery, or millet or grassfed beef, the chances are good that you’re already eating the latest miracle food!  You don’t have to run out to the store and e.g., buy a bushel of parsley then gag it down in smoothies.  Instead, you’ve already been buying parsley every week or two, sprinkling it over casseroles for color, adding it to salads for flavor, or turning it into pestos (like the one in the next post.)

Shopping Tip:  If you’re ready to start weaving parsley into your diet, try the flat-leafed, or Italian, variety (pictured to the right.)  I prefer it’s taste to curly-leafed parsley, the other main variety available in stores.

Cooking Tips: Wash parsley well in advance of using so it can dry completely.  (I wash right when I get it home from the store, then let it dry in a colander for 30 minutes to an hour before bagging and refrigerating.)    Also, don’t throw out the stems.  See how they are used in Parsley Pesto.

Come find out more about how easy it can be to eat in rhythm with nature, which is healthful automatically.  Whole Kitchen Cooking Classes are all about learning to easily cook and enjoy the cornucopia of food the earth supplies us:  from fruits, vegetables and grains to proteins, nuts, beans and all sorts of herbs, spices and flavorings–like parsley!  Next session begins Thursday, January 13.

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