In March we celebrate a lot of fun things: spring, basketball, leprechauns, frozen foods…oh yes, you read that correctly, frozen foods! March is National Frozen Food Month and I couldn’t be more pumped! Why is this such a joyous occasion you ask? Because March is the perfect time of year to blend easy-to-grab frozen produce with newly in-season fresh produce for simple, yet delicious meals. Here are some tips and tricks on how to incorporate both into next week’s menu.

Start Fresh, Stock Frozen

Incorporating fresh fruits and veggies into your day is a stellar goal, but as a busy mama myself, I can say that that is not how my days always go. When grocery shopping, I grab a handful of fresh items that I know can get my daughter and me through the first half of the week. These are our go-tos:

  • Bananas for on-the-go breakfasts
  • Apple slices for packed lunches
  • Baby carrots and tomatoes for snacking
  • Strawberries, cucumbers, and lettuce for salads
  • Brussel sprouts for roasted side dishes

Then I stock up my cart with frozen items that I know will be in my freezer the latter part of the week when my fresh produce is gone (or for when the day gets crazy and I want cook in the microwave)! These are our favorites:

  • Frozen peaches for baked oatmeal
  • Frozen broccoli and tri-colored cauliflower for sides
  • Frozen corn and onions for quick soup editions
  • Frozen peppers and peas for fried rice
  • Frozen cauliflower rice for taco night

Often, we equate easy with not nutritious. That is certainly not the case with frozen produce. I feel good serving these items to my family as they are frozen at their peak of freshness, locking in all the desired nutrition benefits.

Upgrade Frozen

If you really want to take the Frozen Food Month celebration up a notch, serve up some of these tasty recipes showcasing frozen fruit and veggie stars:

Sheet Pan Vegetarian Omelet Breakfast Sandwiches

Spring Veggie and Chicken Pot Pie

Cherry-Blueberry Crumble

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