FREEZING: THE DO’S AND DON’TS

Preparation time:

Seasonings used:

Sally

With the battle against the limited freezer space, yet you want to keep half that batch of [healthy] brownies for next month and you gotta do #mealprep, it can be pretty hard to actually figure out what is best in the freezer and what is just NOT okay. (I’m talking mushy beans…no thank you!)

The DO NOT FREEZE list

Don’t freeze food with a high moisture content (cucumbers, watermelon, zucchini) that you intend on eating again. It will turn to sludge when you defrost it.

  • Vegetables – Celery, cucumbers, lettuce, onions, peppers that you want to eat raw, potatoes (especially raw), radishes, sprouts, salad greens, zucchinis cooked or raw, cooked green beans…any veggies that are cooked, don’t freeze them (unless they are in something like meatballs)
  • Fruits – Apples, grapefruit, lemons, limes, oranges (but zest is okay!), watermelon
  • Dairy: Cheese (especially the softies), cottage cheese, cream cheese, custard, eggs, mayo, salad dressing
  • Herbs (if just frozen alone) – All . BUT you can freeze them with some olive oil in ice cube trays!
  • Cauliflower rice – just don’t, it turns foul when you try and cook it again

The DO FREEZE list

  • Soups
  • Meats both raw and cooked (but you cannot defrost raw meat and then freeze it again raw, once defrosted you must cook)
  • Spag bol (without the pasta)
  • Pesto
  • Homemade jam
  • Our Slow cooked lamb
  • Yoghurt to make frozen yoghurt
  • Sweet potato mash (before you add any dairy)
  • Fish
  • Bone broth
  • Avocado in ice cube trays for your smoothies
  • Berries for frozen berries! (but eat them frozen or cook with them)

Tips: if you want to freeze a dish for #mealprep that has cream or dairy, freeze it BEFORE you put the dairy in and add the dairy in once you defrost it and are heating it up

Also, label stuff in the freezer! After some time in the freezer, things start to look like brains…especially cuts of meat

image via the Kitchn 

SHOP THE SEASONING