Here are five healthy recipes to help you learn to cook with frozen food.
People frequently dismiss the idea of frozen foods being better for you than fresh food. And it’s true that the boxes and bags of nutritional land mines found in the freezer aisle can easily blow up your diet. But it’s not all doom and gloom for frozen fare. Fresh produce that’s picked up and transported around the world loses nutritional value as it travels, but freezing it slows the breakdown and helps maintain freshness.
In fact, multiple studies have found frozen foods to be just as good and usually better for you than fresh. In 2013, a study conducted at the University of Chester found that about two-thirds of the frozen fruits and vegetables it tested had more Vitamin C and antioxidants (including polyphenols, lutein, betacarotene and anthocyanin) than refrigerated produce.
Another study from the University of Georgia in the US compared fresh and frozen strawberries, blueberries, green beans, broccoli, cauliflower, corn, spinach, and green peas from six grocery stores. Initial tests found both varieties had similar nutrition levels. The food was then returned to the fridge or freezer, and tested again five days later. The fresh lost nutrients, mostly Vitamins A and C, and folate.
So don’t be a fresh-food-only snob. Jump into the deep freeze with these healthy recipes, made using foods from the freezer.
Pork With Cherry Sauce
Coach
Frozen fruits like antioxidant-packed cherries can add a sweet kick to muscle-friendly animal protein. Even cooler: they’re already pitted for you.
Ingredients (Serves Two)
1 large yellow onion, thinly sliced
4 tsp rapeseed oil Salt and black pepper
3/4 lb pork tenderloin
2 garlic cloves, minced
2 tsp minced fresh ginger
2 large handfuls of frozen cherries
3 tsp balsamic vinegar
2 tsp fresh thyme
2 tsp orange zest
¼ tsp chilli powder
¼ tsp cinnamon
To Make
Preheat the oven to 400°F.
In a bowl, toss the onions with 2 tsp oil and a little salt and pepper.
Pile the onions in the middle of a baking pan.
Season the pork and place on the bed of onions.
Roast for 30 minutes, or until the pork is 145°F in the middle.
Let the pork rest for five minutes, then slice.
Heat 2 tsp oil in a skillet over medium heat.
Add the garlic and ginger and cook for one minute.
Add the cherries, 1 tsp vinegar, thyme, orange zest, chilli powder, cinnamon, and a pinch of salt.
Reduce the heat to low and simmer until the cherries begin to break down, about five minutes.
Remove from the heat and stir in the remaining vinegar.
Place the onions on plates and top with the pork slices and cherry sauce.
Bags of frozen peas are a stealthy way to infuse your diet with plant protein and fat-torching fibre. And weight for weight, frozen pre-chopped spinach has a higher concentration of must-have nutrients like folate, Vitamin K, and calcium than its fresh counterpart.
Ingredients (Serves Four)
1 tbsp rapeseed oil 1 onion, chopped
½ tsp salt 2 garlic cloves, finely chopped
1 tbsp finely chopped fresh ginger
1 tbsp red curry paste
14 oz canned chopped tomatoes
3/4 cup canned coconut milk
1 3/4 cup frozen chopped spinach
1 1/3 cup frozen peas
1.5 lbs. skinless salmon fillets, cut into 2 inch pieces
Juice of ½ lime
To Make
Heat the oil in a skillet over medium heat.
Add the onion and salt, and cook until soft, about five minutes.
Stir in the garlic and ginger, and cook for one minute.
Stir in the curry paste and cook for 30 seconds.
Stir in the tomatoes and coconut milk, bring to a simmer and cook for five minutes.
Stir in the spinach and peas, and then add the salmon, coating it in the sauce.
Cover the pan and simmer for five minutes, or until the salmon is cooked through.
These deliver quality carbs, protein and healthy fats. Research shows the antioxidants in blueberries can help mitigate the muscle damage associated with workouts, and levels of Vitamin C can be higher in frozen berries than fresh.
Ingredients (Serves Four)
2 cups frozen blueberries
2 tsp grated lemon zest
1 tsp ground cinnamon
½ tsp ground ginger
Salt
2 tsp cornstarch
2 cups light ricotta cheese
2 tbsp pure maple syrup
2 tsp vanilla extract
8 tbsp almond butter
4 wholegrain muffins, toasted
To Make
Place the blueberries, lemon zest, cinnamon, ginger, a pinch of salt, and 1/4 cup water in a saucepan over medium-high heat.
Bring to a boil, reduce the heat to medium-low and simmer, stirring occasionally, for 15 minutes.
In a small bowl, stir the cornstarch into 2 tbsp water until dissolved.
Stir into the blueberry mixture and heat for one minute, or until the sauce is thickened.
In a bowl, stir together the ricotta, maple syrup, and vanilla extract.
To serve, spread 1 tbsp almond butter on each muffin half.
Top the muffins with a dollop of ricotta mixture and blueberry sauce.
The duo of crab and Greek yogurt boosts protein content, while sweetcorn provides Vitamin B3, which generates the energy you need for a tough workout. You shouldn’t have to make a trip to the fishmonger’s for fresh crab meat – it’s in most supermarkets.
Ingredients (Serves Four)
3 cups frozen sweetcorn kernels
1 tbsp rapeseed oil
1 onion, chopped
½ tsp salt
2 garlic cloves, minced
1 tsp ground cumin
½ tsp chilli powder
2 cups vegetable broth
2 3/4 cups frozen cauliflower florets
1 cup plain Greek yogurt
Juice of ½ lemon
4 tbsp prepared pesto
12 oz fresh lump crab meat
To Make
Thaw a cup of sweetcorn kernels and set aside.
Heat the oil in a saucepan over medium heat.
Add the onion and salt, and cook until soft, about five minutes.
Add the garlic, cumin, and chilli powder and cook for 30 seconds.
Add the broth, cauliflower, and the rest of the sweetcorn.
Bring to the boil, then reduce heat and simmer for 10 minutes.
Pour into a blender with the yogurt and lemon juice and blend until smooth.
Divide the soup among four bowls.
Top each with 1 tbsp pesto, ¼ of the thawed corn, and ¼ of the crab.
Frozen edamame beans are packed with plant protein, fibre, and a range of essential vitamins and minerals. Boiled and seasoned with salt, edamame beans are a stellar snack option – or you can use them to make this superfood sandwich spread that will leave mayo green with envy.
Ingredients (Serves Two)
2 cups frozen shelled edamame beans
1 ripe avocado
2 tbsp chopped coriander
1 small canned chipotle chilli pepper in adobo sauce
1 garlic clove, minced
Juice of 1 lemon
½ tsp ground cumin
½ tsp salt
4 large wholegrain wraps
2 large handfuls of sliced cooked chicken
2 carrots, sliced into matchsticks
Jar of roasted sliced red peppers
To Make
Prepare the edamame beans according to package directions.
Drain and combine in a bowl with the avocado, coriander, chilli pepper, garlic, lemon juice, cumin, and salt to create a chunky mixture.
If it’s too dry, add a little water.
Spread the mixture on wraps and top with chicken, carrots, and roasted red peppers. Roll tightly and slice in half.
Written by Matthew Kadey for Coach and legally licensed through the Matcha publisher network. Please direct all licensing questions to legal@getmatcha.com.
Hi, everyone. Over the next two weeks I’m going to address workouts geared at two groups: beginners and Intermediates. I want to share my thoughts on how much you should workout (number of days) along with how much time (number of minutes). I hope this will help you to create a plan as we move forward or offer you some clarity if you have already started one.
