After exploring the nutritional content of frozen vegetables last week, we decided it was time to investigate some no fail, simple ways of using frozen vegetables in our meals.
As we mentioned in our previous post, frozen vegetables are a convenient way supplement your weekday meals and a great way to pad nutritional value to your plate. Our frozen vegetables are picked at peak ripeness, so let’s open up the freezer and get cooking!
Both of these vegetable medleys are a great in a pinch and can liven up a meal in no time at all. Our Capri blend comes full of carrots, green beans, squash & zucchini – all packed with vitamin K and vitamin C. Heat a pan with coconut oil (or your preferred oil!) and add to the pan. Add a dash of tamari or soy sauce, salt, pepper, a pinch of red pepper flakes and pair with your favorite Beetnik protein.
The Cape Cod blends together yellow & orange carrots, broccoli, sugar snap peas, bell pepper and tart dried cranberries. This blend was practically made for warm salads and is perfect as a quick snack. Steam vegetables for 6-8 minutes or until heated through and then place in a to-go container for a healthy and filling side or snack. This one is a particular favorite in the Beetnik office, the tartness of the cranberries really stand out!
One of the best frozen vegetables to have on hand, frozen spinach adds is loaded with vitamins, antioxidants, and iron. It’s a staple for juicing, salads, soups, and sides and we always have a couple packages stacked in our freezer. Toss some in a pan and scramble it with eggs or add to a smoothie for extra nutrients. If you’re having some for dinner, simply pop in the microwave or steam for 4-6 minutes. Drizzle some salt and pepper and a splash of lemon and you’ve got yourself a great meal.
Broccoli may have gotten a bad rap during our childhood, but we’ve since grown up and learned to love this versatile and tasty veggie. We love opening up a package of Beetnik broccoli and spreading it on a roasting pan. Sprinkle with sea salt, pepper, a touch of garlic powder (and hey, if you want to add some freshly shaved Parmesan we don’t judge you). Roast at 325 degrees for 20-25 minutes. Remove and enjoy!
Brussels sprouts are packed with vitamin C, antioxidants, fiber and can help reduce inflammation in the body. We love brussels sprouts when they’re pan roasted or steamed, but there’s something about adding bacon that takes these little round vegetable to a different level. When ready, preheat the oven to 400 degrees. Chop up your brussels sprouts into halves and throw into a large bowl. Pour your fat of choice all over the sprouts (we used ghee, but to each his or her own!) and make sure that they all get a little coat of oil. Season with salt and pepper to taste. For the rest of this recipe, make sure to check out our previous blog post here.