1/2 Your Plate = Plants

Filling half your plate each meal with plants like fruits and vegetables is a great goal to aim for when it comes to tweaking your nutrition. We are so glad fresh fruit and veggies are still accessible in the winter via our local Holland Farmer’s Market (Brussels Sprouts, Leeks, Parsnips, Radishes, Rutabagas,Turnips).

Another great resource for making half your plate produce-filled is FROZEN FRUITS AND VEGETABLES! This can be a really affordable option especially if you are aiming for organic. Even better, they usually come pre-chopped and don’t need to be thawed before cooking, so can be an easy side dish, even on the days you forget to prep. Just be sure to check the ingredient label on your frozen fruit to make sure it doesn’t contain any added sugar or preservatives.

Are Frozen Fruits and Vegetables Still Good For Me?

You bet! Most of the time, the fruit and veggies are frozen directly after they’re picked at the height of ripeness (when they are the most nutritious)! This means they’re actually more likely to have more nutrients than the produce sitting on the shelves in your grocery store, which are commonly picked before they’re ripened and sprayed in trucks during travel in order to make them appear ripened. Yikes!

Here are some of our favorite recipes using frozen fruits and veggies. Save to your favorites or screenshot the one(s) you want to try.

To see new recipes each week, be sure to follow us on Instagram and Facebook for our Monday / Mmmm posts. 🙂 Enjoy! 

Maple Apple Sausage + Sweet Potato (used cubed frozen sweet potatoes for easy-peasyness).

Parmesan Roasted Cauliflower and Onion

Berry Ice Cream

Chocolate Zucchini Smoothies (use frozen zucchini or squash for added creaminess)

Simple + Savory Roasted Sweet Potatoes and Beets

Honey Balsamic Roasted Brussels Sprouts (using the baby frozen brussels works great)

Turkey and Sweet Potato Chili (toss in some frozen sweet potato cubes)

Mango Coconut Ice Cream

Ground Turkey and Sweet Potato Skillet

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