The Freezer

When you have an afternoon or evening to spend some time in the kitchen, fill up the freezer with some quick and easy meal options to make life easier on more hectic days.

I freeze my favorite zucchini pesto (zucchini, lemon juice, stevia, celery, basil, and red pepper blended with just enough water to keep the blades moving) and Doris’s Zucchini Hummus Dressing in a large ice cube tray. Place the tray in a Ziploc baggie, and you’ll have perfect serving sizes to pop out and defrost for salads, spaghetti squash, or steamed veggies. This is an opportunity to stockpile your own homemade marinara or puttanesca sauce as well. I also like to use Doris’s frozen dessert recipes in one day, freezing a Chocolate Avocado Pudding and Sweet Potato Ice Cream to have later for dessert options.

And last but not least, I fill reused 32-oz containers with my favorite soups and stews. Reheating food is never optimal, but this lifestyle should always be fun and livable. Puree cauliflower, make an Asian-fusion carrot-ginger soup, or freeze some basic veggie stock. This way, after a long day, or when your children bring friends over, or you just can’t bear to spend time in the galley, you can simply grab ’n’ go!