Happy Wellfie Wednesday! Welcome back! This week is brought to you by Patrick (@TheFuelPhysio) .
You read it right folks, this entire month has been National Frozen Food Month! I had no idea! But it brings up a good opportunity to chat on frozen foods, which sometimes get a bad rap. Now first, there is a distinct difference between frozen “processed” foods (the instant meals loaded in preservatives and other random ingredients) and regular frozen food, that being frozen fruits, vegetables, and leftover home cooked meals.
I won’t spend any time on frozen processed foods because I’m a big proponent of cooking meals at home for a number of reasons. But what I want to spend time on is why frozen foods can be a good thing, especially if finances or time are a barrier. And first things first, there is no major difference in quality of nutrients when comparing fresh and frozen foods.
Frozen foods can easily be bought in bulk, because they last longer, but still under 12 months. Meaning that when they are on sale, you can stock up, saving some $$.
Most frozen fruits and vegetables are ready to go, already cleaned, trimmed, and chopped if wanted, saving a bunch of time in preparation.
Easier access to foods that may not be in season at the time. You can usually still find them in the frozen foods section.
You can stock up on fresh foods when they are in season (cheaper and taste better) and freeze them for later use. I do this every year for blueberries, which can get pretty pricey in their off season.
And lastly, if you were to cook something in a large quantity (I usually do for pot roasts, soups, and gumbo), you can freeze the leftovers for later. Virtually eliminating time and money as a barrier.
Thanks for all of the support, be sure to post your pictures this week and tag the WW crew members in your post (@TheFuelPhysio, @Eric_in_AmERICa, @FreestylePhysio, @DianaKlatt) and keep the wave of healthy change going!
- WW Crew