Frozen vegetables

Frozen veggies (broccoli, spinach, green beans, Brussels sprouts, cauliflower, carrots, and so on) are another staple in my freezer. Frozen is just as nutritious as fresh because they’re packed at the peak of ripeness and flash-frozen to lock in all vitamins and nutrients. Plus, they’re often cheaper and super convenient—you can eat them on your own timeline so there’s no waste. Steamed in the microwave, it makes a quick and healthy side dish that requires no effort and no chopping. You can add broccoli florets into soups and stir-fries and pile them on top of baked potatoes along with cheddar cheese for a hearty vegetarian dinner. Thaw and drain a box of frozen chopped spinach, and then add it to turkey burgers, meatloaf, marinara sauce for pasta, lasagna, or a frittata. You get the idea. I’d also like to give a special shoutout to edamame, young, green soybeans that offer a built-in combo of protein and fiber. To prepare, just dump the frozen pods in boiling water and boil for about three minutes. Season with a sprinkling of kosher salt and enjoy. It makes an ideal snack.