Hacks

3 handy frozen veges

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Frozen vegetables are a great back up to have. As long as they haven’t been frozen for years they should still pack a punch with nutrients. Raw is obviously the best state and its nutrient content will be at its highest then as you cook them it’s natural that some of these 
nutrients will be removed..

Today I’m sharing with you 3 frozen vegetables that I like.

CAULIFLOWER RICE

You can buy this in different forms but the rice is a nice change. I always lightly cook it first with olive oil and salt and pepper. You don’t want it mushy just enough to cook it and still have some texture maybe 5 minutes. I make a few lovely dishes with cauliflower rice. I will share over the coming weeks because they are amazing and you’ll want to add them to your menu planning.Turmeric cauliflower rice which is flavoured with lemon, roasted mustard seeds and garlic. I generally serve this hot with extra veges or with a piece of salmon or white fish.

  • My next recipe is lightly cooking the cauliflower with olive oil, let it cool and add to it smashed lemony avocado, roasted baby toms and spicy roasted pumpkin seeds…omg this one is amazing. Sorry to tease.
  • The next dish is lightly cooking the cauliflower with olive oil, let it cool and add to it smashed lemony avocado, roasted baby toms and spicy roasted pumpkin seeds…omg this one is amazing. Sorry to tease

SPINACH CUBES

Fresh is obviously best with spinach BUT like I said it is a great back up. It does need thawing as it contains a lot of water then you can add to your cooking. I like to add to my baking muffins, frittata.

  • My fav little trick is cheese on toast topped with spinach (defrosted and water removed) it’s a great light lunch or dinner idea and doesn’t take too long to prepare.
  • A cube or two is also nice added to smoothies. You can add as is. I like pineapple, frozen zuchinni, banana, spinach, some protein powder water or coconut water and blend

 EDAMAME BEANS

These are my favourite and I eat at least once a week. I place about ½ a cup into a glass measuring cup and add boiled water. Let stand for a few minutes, cool then they are ready to eat.

  • They are a great to add some vegetarian protein to any salad bowl plus they are high in fibre. I generally team up with my lemony parmesan brown rice and extra crunchy raw vegetables or a boiled egg.
  •  You can also add to vege stir fries, soups or stews

So just a few ways to add more vegetables into your diet from your freezer.

I will link recipes as I make them.

 

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