I’m a huge fan of frozen fruits and veggies. The biggest reason? No food waste! They’re available for use in your freezer whenever you’re in need, and there’s no concern about them spoiling. (I don’t know about you, but sometimes my eyes can be bigger than my stomach when it comes to fresh produce!)
I shared the below slides on my Instagram illustrating my favorite frozen produce to keep in the freezer whenever my day is in need of a little extra color. These are, of course, not the only 6 items I buy, but they are the staples that I find to be the most versatile, flavorful, and easily accessible!
Some extra good news? Frozen produce is nutritionally very similar to fresh! That’s because it’s frozen right at the peak of freshness!
(Be sure to follow me over on Instagram! You can click HERE for my page.)
One last frozen produce tip: Stock your freezer with a handful of options before you travel! That way, when you return home, you have some colorful choices waiting for you (without the concern of them going bad while you’re away).
Lots of my smoothie recipes use frozen produce! Check some of them out here!
If you love cheese, eggs, and veggies, you cannot go wrong with this easy Egg, Spinach, & Mushroom Pasta! From the red pepper and garlic to the salty eggy coating to the cheesy bites of mushroom, this simple dinner is a winner when you need a tasty weeknight meal.
While this combination is inherently vegetarian, you could easily add in a meat option such as traditional or chicken sausages. You could also keep it vegetarian but add some extra protein with veggie sausages as well. It works perfectly as a side or light main meal as it is, and can be transformed into a heartier main meal with this optional addition!
Servings: 4 Mains or 8 Sides
Ingredients:
12 oz Pasta Of Choice
3 Tablespoons Extra Virgin Olive Oil
1 Teaspoon Minced Garlic
2.5 Cups Diced Baby Bella Mushrooms
5 oz Baby Spinach
4 Eggs
2 Slices Mozzarella Cheese
Sea Salt and Black Pepper, To Taste
Red Pepper Flakes, To Taste
1 Tsp Dried Basil
Parmesan for serving
Directions:
Prep by mincing the garlic with a press, dicing the mushrooms, and measuring the spinach
Boil water to prepare to cook the pasta according to package instructions
While the water is boiling and the pasta cooks, add 2 tablespoons of the olive oil and the garlic to a large wok or skillet and warm up the garlic on medium heat
Add in a few red pepper flakes, to taste
Add in the mushrooms and spinach, and cook until the veggies are done to your liking
Turn the heat down to low
Scramble the eggs in a bowl and set aside
Just before draining the finished pasta, take out about 2 spoonfuls of the boiling water and mix it into your scrambled eggs
Drain and rinse the pasta, then add it into the veggie mix and coat evenly, adding in the third tablespoon of olive oil as well to keep it from sticking
Add in salt and black pepper to taste, the basil, as well as another pinch of red pepper flakes
(I would recommend starting with less red pepper and having more available for serving so that you don’t accidentally add more than you’d like)
Add the scrambled egg mixture, tossing the pasta mix continuously for a minute or two, or until the eggs are cooked to your liking
Tear up the cheese slices and mix in until melted evenly
Taste test to determine if additional salt, pepper, or red pepper flakes are needed
Serve with parmesan cheese along with extra salt, black pepper, and red pepper flakes to taste
Enjoy!
[Leftovers can be stored in an airtight container in the refrigerator.]
