The best way to enjoy a salad is to have it all, like spinach and tomato.
But there’s also the option of eating a plate instead of the vegetables.
Freezing and thawing vegetables and fruits are a great way to keep the flavors fresh and the nutrition content fresh.
So what’s a little extra for you?
It may not seem like much, but it can add up.
Freezer vegetables and fruit: Some vegetables are good for a quick meal and a quick snack.
And freeze-dried tomatoes and sweet potatoes, for example, can make a great snack.
So if you want a quick fix, these are the vegetables to consider.
Freezable vegetables: Freezing vegetables and eating them immediately can help them stay fresh and taste fresher.
For frozen veggies, like carrots, cauliflower, and zucchini, freeze them in a ziplock bag and keep them at room temperature in the refrigerator for up to two weeks.
Thawing veggies and fruits: Thawed, frozen, and dehydrated fruits and vegetables can be cooked at home or in the microwave.
But if you don’t want to spend a ton of time in the kitchen, freeze some frozen vegetables, like strawberries and blueberries, and thawed fruits in the fridge for up the next day or two.
They can be reheated for another quick meal or snack.
A little more on the nutrition side: Vegetables, fruit, and veggie shortening contain some nutrients, but they’re also packed with calories.
When it comes to nutrients, they’re not as nutrient dense as those found in whole grains.
So be sure to check your calorie count and nutrition label for all the veggies and fruit that you’re eating.
For example, if you eat a bowl of rice, you’re probably eating fewer calories than you’re consuming in the same amount of food.
But it’s still a good idea to get a good balance of nutrition in your diet, because some vegetables, fruit and veggies, and even frozen foods may not be as nutrient-dense as others.