Great meals start with delicious, real ingredients—but the tiny refrigerators that are typical in boats and RVs can frustrate even the most well-prepared cooks. You are left shopping every few days or you have to resign yourself to eating and cooking whatever you can find that’s shelf-stable.
Or are you? What if you could go up to three weeks between shopping trips and still have the ingredients you want for the meals you really love?
Eating Well With A Tiny Fridge will teach you which normally-refrigerated foods can safely be stored without refrigeration, exactly how to do it, what non-refrigerated alternative ingredients are actually good, and how to maximize the refrigerator space that you do have.
The techniques that are presented here have been fine-tuned over 12 years of living aboard boats with small refrigerators. Specifically, I cover:
The course is self-paced and full of photos to illustrate every concept. You'll also get a downloadable PDF copy of my book, Storing Food Without Refrigeration. You will get lifetime access to the materials, including any updates, plus membership in a private Facebook group to ask questions. All for just $10.
Sign up and let's get started!
A short introduction to this course:
How to make the most of what refrigerator space you have:
Links to buy items discussed in this course.Unlock
Congratulations! You've completed Eating Well with a Tiny Fridge!Unlock