If you’ve been reading my blog lately, you’ll already know that Josh and I are self-professed freezer monkeys. Today I thought I’d do a bit of show and tell about how freezing our fruits and vegetables has changed our lives for the better.
We cut and freeze our fresh produce on the weekends and use it throughout the week. Freezing preserves the nutritional value of our food, and makes mid-week cooking a breeze. We usually freeze:
- Fruits: bananas, strawberries, pineapple, blueberries, mango, peaches,
- Veggies: bell peppers, mushrooms, shallots, purple cabbage, carrots, cellery, onions
The best part is that it makes healthy eating easy. We blend smoothies with the frozen fruit every morning in a matter of minutes. And we cook chili, muncheehee, omelettes, and so on, without worrying about an hour of prep for each. And as everyone knows, extra time is rare to come by in this busy modern life!
After cutting the veggies, we put them in large Ziploc bags, flatten the contents so that they do not freeze into one massive, difficult-to-break brick, and stack them in the freezer so that we can easily see all of the bags.
I have to admit that there is no substitute for freshly cut produce in any recipe, but let me tell you – this freezer monkey business is a game changer if you’re pressed for time and love to eat the good eats!