29 Healthy Foods to Always Keep in Your Fridge

Do you ever look in your fridge and think to yourself, “There’s nothing to eat!” Let’s face it, it happens more often than none! We’ve prepared a list of some healthy staple items you should have in your refrigerator at all times. We’ve also provided their “shelf life,” so you know how long each of them will last. Some foods last as little as 1 to 2 days, and others will last a lifetime. Get your grocery list ready!

Fridge Staples


  • Milk (no more than a week after the sell by date): low fat milk for dairy lovers or Almond Milk for dairy-free.
  • Eggs (fresh: 3-5 Weeks, hard-boiled: 1 week)
  • Cheeses (hard: 6 months, soft 3-4 weeks): Feta cheese, low-fat shredded colby jack, cheddar goat cheese, and low-fat cottage cheese.
  • Butter (1 to 3 months)
  • Light Sour Cream (2 weeks, after opened)
  • Light Cream Cheese (2 weeks, after opened)
  • Greek Yogurt (7 days, after opened): Be mindful of the amount of added sugar in yogurt. Shoot for <9g

Fresh Produce

  • Apples (1-2 months): All varieties
  • Berries (7-10 days): Raspberries, Blackberries, and Blueberries
  • Grapes (7-10 days): Red or Green
  • Citrus Fruit (1-2 months): Oranges, Lemons, and Limes
  • Potatoes (2-3 Months): Sweet, Red, and Rustic
  • Onion (4-6 months): Red and White
  • Garlic (3-6 months): Whole and Minced
  • Carrots (4-5 weeks)
  • Broccoli (7-14 days)
  • Leafy Greens (3-5 days): Spinach and Kale


  • Vinegars (indefinite): Apple Cider and Balsamic
  • Mustards (up to 2 years)
  • Ketchup (up to 1 year)
  • Light Mayo (2 months, once opened):
  • Preserves/Jam/Jelly (9-12 months, once opened)
  • All natural peanut/almond butter: No added sugar is preferred
  • 100% Maple Syrup (indefinite):
  • Salsa (2 weeks, after opened):


  • Hummus (4-6 days, once opened)
  • Lunch Meat (2 weeks, unopened): Turkey and Rotisserie Chicken
  • Uncooked Meat (1 to 2 days): Chicken and Lean Pork Chops
  • Cooked Whole Grains (5-7 days): Brown Rice and Quinoa

*40F or colder

Where to store products?

  • The door: This is the warmest part of the refrigerator, and also the part that is most subject to frequent temperature fluctuations. Store all condiments in the door, as well as juice that contains citric acid.
  • The Drawers: Keep the humidity as low as possible. This will keep your produce fresher longer. Make one drawer for your fruit and one for your vegetables.
  • The Top/Middle Shelves: Here, the temperature is most consistant. Store dairy products, drinks, and leftovers.
  • The Bottom Shelf: This is the coldest part of the refrigerator. Store milk, eggs, and packaged meats.

Need to clean out your fridge before you can refill it with awesome, healthy foods? Check out Lindsay’s post about cleaning out your fridge and freezer!

What is your favorite ‘grab-n-go’ fridge staple?

photo credit: epSos.de

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Lee is the blogger behind fitfoodiefinds.com. Lee is a recipe developer, certified Yoga Sculpt Instructor, and amateur photographer. She loves the outdoors, eats a lot of peanut butter, and is up by 6AM.