10 Healthy Freezer Meals

Lots of places are starting to open up again, which means a gradual return to our busy lives. I found out a few days ago that I’m going back to school in September, and I’m really excited about it! Hopefully sports and activities can begin again soon too. But something I’ve really enjoyed over these past months is all the time that I had to cook. Now that I’ll have a somewhat full schedule again, I might not have the luxury of taking an hour to make an awesome dinner each night! Not to mention I’ll have to make school lunches again. So I thought I’d do a roundup of a bunch of Healthy Freezer Meals that I’ve posted.

I always like having a few things in my freezer that I can take out for my lunch the night before. Having freezer meals on hand is also handy for busy nights when we’re rushing to different things, and don’t have time to cook. I know things aren’t going to be completely back to normal, so maybe I won’t be THAT busy, but sometimes I’m tired and don’t feel like cooking anyways. My point is, it’s not a bad idea to have some delicious food stocked up and ready to go.

On this list, we’ve got everything from soups and stews to curries and falafel. Not all of these recipes have freezing details in them, but you can pretty much throw any of these meals into a resealable bag and freeze them like that. To reheat frozen soups, stews and curries, just run the bags under some cold water for a bit, then pop the frozen meal into a pot with a bit of water to melt. It also helps if you place the bags in the fridge to defrost the night before; that way you just have to heat up your meal. These freezer meals are all super nutritious as well, which is a bonus for when you need fuel before or after sports.

I like to take a day or two to just make big batches of a few recipes on this list, and throw them in the freezer for emergencies. It’s a fun and productive thing to do on a rainy day! I hope this post helps you out;))

10 Healthy Freezer Meals

Lentil and Barley Stew This Stew is so hearty and comforting! It’s packed with protein and complex carbs to fuel you through your day.

Cauliflower Soup This soup is full of flavour and makes for a great light lunch:))

Soul-Warming Chickpea Curry Curry is one of my favourite meals to make and eat, and this one has so much flavour and texture from the chickpeas. Defrost and serve with pre-cooked quinoa for a quick weeknight dinner, or pack it in your thermos for an awesome school lunch.

Vegetable and Coconut Curry A delicious meal that’s packed with veggies and deliciousness. Add some noodles for an easy lunch.

Falafel These falafel are full of protein, and when defrosted make a great addition to salads, bowls, wraps, and sandwiches! They’re so great to have on hand.

Golden Lentil and Coconut Soup Such a velvety, flavourful, and gorgeous soup! This will definitely both warm you and fill you up! It’s so good:)

Stuffed Pepper Stew Another hearty stew that’s super tasty as well:)) It would go great with a piece of toast.

Lentil and Coconut Curry I love this curry SO MUCH because of its creaminess and flavour. Freeze some for when you want a kick-ass meal!

Beans and Broccoli This is a vegan take on beef and broccoli that is great with rice, quinoa, or in salads, wraps and bowls.

Moroccan Style Chickpea Stew This stew is super delicious and has big chunks of hearty veggies with warm middle-eastern spices. Love it!

Definitely stock up your freezer with a bunch of these recipes! Hope you enjoy them:))

Yours Truly,

Olivia:))

Peanut Butter Cluster Nice Cream

It’s summer so bring on the ice cold treats! Nice cream is one of my favourites because it’s super fast, tasty, and CREAMY, all without any dairy or refined sugar. I’ve made Neapolitan Nice Cream in the past, but today I made PEANUT BUTTER CLUSTER NICE CREAM. There are actual PEANUT BUTTER CLUSTERS in here. Summer, here we come.

All nice cream is is basically blended up frozen bananas. It has an amazing texture and is also really good for you:) Because of this magic, I ALWAYS include a frozen banana in my smoothie bowls. From now on I might throw these peanut butter clusters on my smoothie bowls too cause they’re pretty darn delicious. I made them using oat flour- which is just ground up oats. So yeah, you’ll be needing a good blender to make this recipe. The peanut butter clusters also contain peanut butter 😋, maple syrup, vanilla, and some dark chocolate chunks. I DEFINITELY recommend using crunchy peanut butter for these, because then you get some peanut pieces in there. I’ve actually been converted from team creamy to team crunchy, cause I love those peanuts❤️ If you don’t feel like making nice cream, these clusters would make a greet breakfast with some almond milk or yogurt, or a nice snack on their own.

Once you have the nice cream made and the peanut clusters rolled and frozen, you fold the two together and BOOM! A super delicious summer treat. Let’s be honest though, I will probably be eating this all year long. Hope you enjoy this recipe, and be sure to let me know some other nice cream flavours that you want me to make a recipe for!

Peanut Butter Cluster Nice Cream

Serves: 3

Total Time: 210 minutes

Ingredients:

For the Peanut Butter Clusters:

  • 1 cup oat flour
  • 2 1/2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 3 tbsp runny or melted crunchy peanut butter
  • 2 tbsp dark chocolate chunks

For the Nice Cream:

  • 3 bananas, sliced and frozen
  • 1/2 tsp vanilla
  • Splash of water

Directions:

  1. Mix all of the peanut butter cluster ingredients together in a bowl. Roll into 1/2 tsp sized balls, then put into a container and freeze for about 2 hours, so that they’re easier to mix in with the nice cream.
  2. Once the peanut butter clusters are ready, throw the frozen banana, vanilla and SPLASH of water into the blender. You don’t need to much water, or else you’ll miss out on that creamy texture. Use the tamper to push the bananas down and blend until smooth. You want a nice swirl like this:

3. Scoop the nice cream into a parchment lined loaf pan, and mix in about half of the peanut butter clusters. Place in the freezer for another hour until the texture resembles ice cream. Serve with the rest of the clusters on top!!

This stuff is legit SO good and you should for sure make some ASAP. Perfect for a hot day!

Yours Truly,

Olivia:))

Roasted Carrot and Onion Dip

Dips are where it’s at, you know? Whenever there’s hummus in the house I eat it all in about 5 seconds because I throw it on everything. But when I don’t have hummus OR chickpeas around, I still need my dip/spread fix! So I present to you, ROASTED CARROT AND ONION DIP.

Ok guys, this dip… where do I even start? First off, it’s incredibly easy to make. You just roast a bunch of delicious veg, including carrots and red onion (who would’ve guessed😂), then toss them into the blender with parsley, olive oil, and some water. So freaking simple and so freaking worth it. After you get past the gorgeous colour, you will notice that the flavour of this dip is insaaannneee. Like insane. Mainly because you will be roasting garlic alongside the carrots and onions, and have you ever tried roasted garlic?!?! I need to roast it more often cause it’s amazing. On top of that you have some lime juice, which is just the cherry on top. All of these sweet, smoky and sour flavours working together are just heaven for your tastebuds.

I’ve eaten this dip/spread in a salad, with some brown rice crackers, and with some snap peas, but there are a whole lot more ways that I’d like to enjoy it. It would be SO GOOD in a sandwich or wrap, with some toasty pita, or on your morning toast. Honestly, just slather this on anything and it will make it 10000 times better. That’s 4 zeros my friends👌

Hope you enjoy this recipe! Let me know how it turns out when you make it😊

Roasted Carrot and Onion Dip

Serves: 4

Total Time: 45 minutes

Ingredients:

  • 5 small carrots, peeled and chopped into 1 inch pieces
  • 1 small red onion, sliced
  • 2 tbsp + 1/2 tsp + 1/4 cup olive oil
  • 1/2 cup packed parsley
  • 4 cloves or garlic, skins on
  • 3 tbsp water
  • Juice of 1/2 a lime
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. On a parchment lined baking sheet, toss the carrots and onions with the 2 tbsp olive oil and some salt and pepper.
  3. Place the garlic cloves on a small piece of aluminum foil (shiny side up) and add the 1/2 tsp of olive oil. Fold the foil around the cloves to make a little packet. Place on the baking sheet.
  4. Roast the carrots, onion and garlic in the oven for about 25-30 minutes, until soft and caramelized. Remove from the oven and let cool completely.
  5. Add the parsley, lime juice, water and 1/4 cup olive oil to a good blender. Remove the garlic cloves from the little packet and from their skins, and add them to the blender as well, along with the carrots and onions. Blend the mixture until fairly smooth; you should still be able to see the green flecks of parsley.
  6. Season with more salt and pepper if needed.
  7. Serve with crackers and veggies, or in bowls, sandwiches and wraps!

Definitely try this one out! See you Wednesday:))

Yours Truly,

Olivia:))

Tuna and Sweet Potato Cakes

Hey guys! I’m like REALLY excited about this recipe- it’s a good one. I had the idea to make these Tuna and Sweet Potato Cakes a while ago and got all psyched up about it, but then I realized we didn’t have tuna! But now we have some so it’s all good, and I was able to whip up these super tasty cakes.

This recipe takes a little while to make, but I promise you it’s worth it. You’ve got the sweetness from the sweet potato and red onion, some garlic powder, and fresh herbs, which all totally transform that canned tuna into an AMAZING fish cake. I used an egg as a binder which I don’t normally do, but it helped these beauties bake up and get some nice colour on the outside.

I served up these cakes in a nice salad bowl, but they’re honestly SO versatile. Throw them in a wrap or sandwich, or just eat them by themselves for a quick protein-filled snack. That’s another great thing about these tuna cakes; they have lots of protein from both the tuna and the egg, plus some good complex carbs from the sweet potato. Healthy and delicious all in one! Hope you enjoy;))

Tuna and Sweet Potato Cakes

Serves: Makes about 9 cakes

Total Time: 60 minutes

Ingredients:

  • 1/2 a large sweet potato, peeled and diced into small cubes
  • 1 can of light chunk tuna, well drained
  • 1/4 cup fresh chopped parsley
  • 1/4 of a red onion, diced
  • 1 tsp garlic powder
  • 2 tsp oats
  • Salt and pepper to taste
  • 1 egg

Directions:

  1. In a medium sized pot, bring a little bit of water to a simmer and place a veggie steamer inside. Dump the chopped up sweet potatoes in there, cover, and steam for about 20-25 minutes, until they’re very soft and mashable.
  2. Preheat your oven to 375 degrees Fahrenheit.
  3. Mash the cooked sweet potatoes in a large bowl. Add in the tuna, parsley, red onion, garlic powder, and oats, and season to taste with salt and pepper.
  4. Add the egg to the sweet potato and tuna mixture and mix until combined. Scoop out heaping tablespoons, form into about 9 patties, and place them on a parchment lined baking sheet.
  5. Bake the cakes for 10 minutes, then remove from the oven and use a spatula to flip them over. Proceed to bake for another 10 minutes.
  6. Remove the cakes from the oven and use the spatula to flatten them even further. This will help to cook the insides. Place back into the oven to cook for 5 minutes, then remove, flip, and cook for a final five minutes. (total baking time: 30 minutes)
  7. Take the cakes out of the oven (finally) and let them cool before enjoying in bowls, salads, wraps, sandwiches, or just by themselves!

I love this recipe so much and I hope you love it too! These cakes have such a beautiful flavour, colour and texture. See you Wednesday!

Yours Truly,

Olivia:))

Cherry, Peach and Quinoa Breakfast Bowls

Hey guys! I’ve been pretty much eating the same things for breakfast during the time we’ve had to stay at home. I either have a smoothie bowl- which are awesome and my favourite- or just a big plate of fruit with some but butter- also very good. But today I had some leftover quinoa so I thought I’d experiment.

Quinoa is a super healthy; it’s a whole grain, contains some protein, and has all 9 essential amino acids. So it’s a great way to start your day! This recipe uses precooked quinoa, for when you have some leftovers and maybe not a lot of time in the morning. I’m starting summer school soon so this may come in handy.

To make these bowls, I cooked the quinoa in some almond milk and allspice, along side some peaches and cherries; two of my favourite summer fruits! The cherries turn everything a nice pink colour, and when you get a little bite of everything it tastes like a fruit pie😍😍😍

Hope you enjoy these Cherry, Peach and Quinoa Breakfast Bowls!

Cherry, Peach and Quinoa Breakfast Bowls

Serves: 1

Total Time: 10 minutes

Ingredients:

  • 1/4 cup cooked quinoa
  • 1/2 cup almond milk, or whichever milk you desire
  • 1 peach
  • 6 cherries, pitted and cut in half
  • 1/8 tsp allspice

Directions:

  1. In a small pot, combine the quinoa, almond milk, allspice, 4 of the sliced cherries, and 1/2 of the peach, diced.
  2. Bring the mixture to a simmer and let cook for about 5 minutes, until the fruit is soft.
  3. Remove from the heat, pour into a bowl, and top with the reaming cherries and the other half of the peach, sliced.
  4. Enjoy!

Have a great day and I’ll see you tomorrow for my last post of the month!☺️

Yours Truly,

Olivia