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Freezer Meals 101

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The other weekend Eric and I made A TON of freezer smoothie packs, snacks, and meals to have on hand when the baby comes. Our biggest question was: Why have we not done this before?! We got so much accomplished in a short amount of time and had so much fun doing it. We opened the windows, put some music on, and tag-teamed the entire process. I included the links of all the recipes we made from yours truly. Baby on the way or not, enjoy! 🙂

Smoothies: I made a few packs of my Blueberry Ginger Smoothie. All the ingredients are included in the freezer bag. The only thing that needs to be added when I go to make it is coconut water and Vanilla Vital Proteins. Easy!  I made a few packs of my Aloha Smoothie. I can either follow the exact recipe for the Aloha Smoothie or add more yogurt and ice for a smoothie bowl. I also added some fruit to a freezer bag to have on hand to add to a fruit smoothie. 🙂

Snacks:My Energy Bites are deliciously amazing on their own, with coffee (which I’m sure I’ll need) or with milk! I made a batch of these and froze them in a freezer bag to have on hand. *I substituted the chocolate chips for cacao powder this time around.*

Main Meals: I love how flavorful and yet simple this meal is. We cut up all the veggies to freeze and then had the roast freezer wrapped. I wrote the directions right onto the freezer bag so I can toss everything into the crockpot in the morning and have dinner ready that night. My favorite! 🙂I also made two batches of my Taco Soup. I cooked everything, let it cool, and then divided it into tupperware containers before putting it in the freezer. I’ll place both main meals in the refrigerator the night before I plan on having them/placing it into the crockpot.

 

Products:

If you have any questions, just ask! What are some of your favorite freezer meals?! 

Oh So Delicious Salmon

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I have made this Salmon with Avocado Salsa recipe several times and love it! I made a few switches though. Instead of doing the salmon on the grill, I cooked it in the oven at 350 degrees for 25-30 minutes. I made this recipe twice in two weeks–two different ways. I made Banza Chickpea Pasta, added some salt and pepper, and topped the pasta with the salmon and salsa! De-licious! The next week I made cauliflower rice in lieu of the pasta, topping it with the same flavorful salmon and salsa. It looked like I slaved for hours, when in reality it’s one of the easiest meals. 🙂

Burrito Bowl

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It’s versatile and easy all in one. Add or subtract whatever ingredients your heart desires. Meat lovers: add your favorite on the top. Vegetarian? You are already covered!

I have made this for a Mother’s Day get-together, a Labor Day party, and for a weeknight meal. A, “Build-Your- Own-Burrito-Bowl,” is fun, festive, and great for any of the above occasions.

*I also realized after taking the pictures and then making this for dinner, that I had parsley on hand and not cilantro. HA! It worked, but cilantro is still better. 😉 

Ingredients:

*(Proportions vary based on desired amount of each ingredient).

Mexican Rice:

Cook riced cauliflower according to package. Once cooked, add black beans and corn. Stir. Add spices, 1 tablespoon of lime juice and desired amount of cilantro (shredded). Stir.

What to do:

I love to build my Burrito Bowl by covering the bottom of the bowl with the Mexican Rice combination. I then layer on lettuce, followed by guacamole and greek yogurt. Cherry tomatoes follow along with shredded cheese and more cilantro (because I LOVE it!). I have a side of plantain chips for dipping or breaking on top of the bowl.

 

Brussel Sprouts Salad with Seven Layer Charlotte

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Two things I’m a big fan of: Salads and Lindsay from Seven Layer Charlotte. 🙂 I love chatting with her about so many things but especially food. It was almost two years ago that we did a recipe swap together (here) so it was time for another one since I make her recipes often.

One of my absolute favorite recipes that I cannot talk enough about is her Brussel Sprouts Salad with Apples, Raisins, and Carrots. It is delicious and can just be tossed together once everything is chopped! Easy, right?! Not only are her recipes something you need to add to your menu this week, she is also the sweetest! Be sure to check her out here! Happy Monday!

Ingredients: 

  • 1 lb brussels sprouts shredded/chopped fine
  • 3/4 cup carrots shredded/grated (I chopped mine into small cubes)
  • 1/4 cup red onion minced
  • 1 apple diced

Go here to find the remainder of the recipe!

Slow Mornings + Spicy Crustless Quiche

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I’ve said it once, I’ll say it again: I love a slow morning. Are they fewer these days? Yes. But, I still think that a good breakfast is key. Even if you don’t agree, this recipe can be for breakfast, lunch, or dinner for the entire family. A crustless quiche removes a lot of the unwanted calories and unknown ingredients for me. I love the simplicity of it all but how each flavor is a star in the show. The combination of spices, spinach, and creamy feta is a winner in my book! Add some flowers to the table, pour yourself a cup of coffee, and savor each bite! You’ll start loving mornings too! xo 

Ingredients:

  • 6 eggs
  • 1/2 red onion, chopped
  • 1/4 cup chopped spinach
  • 1/4 cup whole milk
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp smoked paprika
  • S & P to taste
  • about 1/3 cup crumbled feta for topping
  • top with Sriracha

What to do:

Preheat oven to 350 degrees. Grease a pie pan (I used butter) and set aside. In a medium-sized bowl, whisk eggs. Add milk and lightly whisk again. Add remaining ingredients (except feta!) and gently whisk until spices are mixed throughout. (Only a few whisks are needed). Pour mixture into the pie pan and evenly top with feta. Bake for 25-30 minutes.

 

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