Freezer-Friendly Recipes for Breakfast Through Dessert

These days, everyone is so busy. Busy with work, busy with kids, busy with life and when we’re so busy our healthy eating habits fall to the wayside. Life becomes a series of grabbing convenient, sugar-laden foods that provide minimal nutrition to our hard working bodies.

So, what is there to do? The answer is to freeze! Freezer friendly meals help save time, energy, money and are easy to do. To make freezing meals even easier, simply make that meal the night before, double the recipe and freeze the rest. Invest in some BPA-free Tupperware and freezer bags, a good sharpie and you are well on your way to becoming a freezer-friendly master.



Freezer-Friendly Breakfasts:

Green Smoothies


1/2 cup kale, chopped
1 banana, cut in half
1 scoop protein powder
1/4 cup strawberries, cut in half
1 cup almond milk/coconut milk/rice milk/whole milk


  1. Place the kale, banana, protein powder and strawberries in a BPA-free plastic bag, label the date and place it in the freezer.
  2. When you’re ready to make your smoothie, simply take the bag out and pour all contents into the blender, add your milk of choice and blend.

Mini Frittatas


3 eggs
1/3 cup almond or rice milk
1/2 cup broccoli, chopped
handful sundried tomatoes, chopped (optional)
1/2 cup spinach, chopped
1/4 cup red pepper, chopped
1/4 cup onion or green onions, chopped
1/4 teaspoon sea salt
1/4 teaspoon dried Italian herbs


  1. Preheat oven to 375°F
  2. Beat the eggs until fluffy in a bowl. Fold in the milk and vegetables.
  3. Put liners into a muffin tray and pour mixture into the tray.
  4. Bake for 15-20 minutes, or until firm to touch.
  5. Once the frittatas have cooled place them in a BPA-free container or bag, label the date and pop those in the freezer.

Baked Oatmeal Cups

1 cup rolled oats
1/4 cup pecans and walnuts
1/4 cup almond or rice milk
1 egg
2 Tablespoons coconut oil, melted
1/4 teaspoon cinnamon
1/2 cup blueberries
2 Tablespoons maple syrup

Preheat oven to 350°F.
Mix all ingredients together in a bowl.
Place liners in a muffin tin and add mixture to the muffin tin. Bake for 15-20 minutes or until lightly browned on top.
Once cooled, remove from muffin tins, place in a BPA-free container or bag, label the date and freeze.

Freezer-Friendly Desserts

Granola Cookies


1 cup rolled oats
1/2 cup almond meal
1/2 cup raisins
1/2 cup almonds, roughly chopped by hand or in the food processor
1/4 cup unsweetened shredded coconut
1 banana
2 Tablespoons almond butter or nut/seed butter of choice
1/4 cup coconut oil, melted
pinch cinnamon
pinch sea salt


  1. Preheat oven to 350°F.
  2. Mash the banana in a bowl and add the coconut oil and almond butter, mix well.
  3. Add the rest of the ingredients to the bowl and shape into cookies.
  4. Place on a baking sheet lined with parchment paper and bake for 15-20 minutes.
  5. Once cooled, place in a BPA-free container or bag, label the date and freeze.

Black Bean Brownies


1 can of black beans, washed well
3 eggs
1/4 cup cocoa powder
1/4 cup coconut oil
1/4 – ½ cup coconut sugar, depending on how sweet you like it
1/4 cup unsweetened shredded coconut


  1. Preheat oven to 350°F.
  2. Add all ingredients to a food processor, except for the shredded coconut and blend well, until there is a smooth consistency.
  3. Pour batter into a coconut-oiled brownie dish. Make sure the batter is nice and even in the dish.
  4. Bake in the oven for 25-30 minutes. When ready sprinkle shredded coconut on top.
  5. Once cooled, cut into squares, place in a BPA-free container or bag and freeze.

Savory Sweet Potato Muffins


1 1/4 cups of chickpea flour
1/2 cup of squash or sweet potato puree
2 eggs
1/2 cup of spinach, chopped
1/2 cup of red pepper,?chopped
2 teaspoons of rosemary
1/2 cup fresh basil,?chopped
3 teaspoons of baking powder
1/2 teaspoon sea salt
1/4 cup pumpkin seeds

Preheat oven to 375°F.
Bake or steam the sweet potato until it is a puree.
Combine the dry ingredients. Combine the wet ingredients.
Mix everything together, folding in the veggies. If your picky eaters don’t like eating pieces of vegetables you can blend the spinach and basil up in a food processor with the sweet potato.
Sprinkle pumpkin seeds on top of unbaked muffins. Bake for 25­30 minutes in muffin tins.
Place in a BPA-free container or bag, label the date and freeze!

Freezer-Friendly Lunches/Dinners



1 cup black beans or cooked chicken
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon sea salt
2 teaspoons honey
1/2 lime, squeezed
1 Tablespoons extra virgin olive oil
1 tomato, diced
1/2 cup brown rice
Whole grain tortillas


  1. Combine cooked black beans and/or cooked chicken in a bowl and season with cumin, chili powder, sea salt, honey, olive oil and lime.
  2. Mix the diced tomato with the rice and season with a pinch of sea salt.
  3. When a tortilla is room temperature, lay it out, place a scoop of cooked brown rice in the center, and then the black bean or chicken mixture on top. Fold up, place in a BPA-free container or bag, label the date and freeze.
  4. When you’re ready to eat the burrito, eat with guacamole, salsa and a side salad for some freshness. Those ingredients do not freeze well so they must be eaten fresh.

Mediterranean Turkey Burgers


2 pounds of ground turkey
1/4 cup fresh parsley, chopped
1/2 red onion, minced
1/4 cup sundried tomatoes, chopped
2 teaspoons whole grain mustard
2 teaspoons balsamic vinegar
1 teaspoon honey
1/4 teaspoon sea salt


  1. Place all ingredients into a bowl and shape into patties. Press down the center of the patty, creating a lowered center, to allow for more even cooking.
  2. Place on a heated grill and BBQ for 12 minutes, flip once. Or cook in a sauté pan or in an oven that is heated to 350. Cook until all juices run out and the burger is cooked all the way through.
  3. Once cooled, place in a BPA-free container or bag, label with a date and freeze.
  4. When you’re ready to eat the turkey burgers, serve with a fresh side salad.

Sweet Potato Shepherd’s Pie

Topping Ingredients:

4 sweet potatoes, roughly chopped
2 cloves garlic
¼ teaspoon sea salt
2 Tablespoon extra virgin olive oil

Filling Ingredients:

1 pound ground turkey or chicken
1 yellow onion, diced
2 celery stalks, diced
2 carrots, diced
1 Tablespoon tomato paste
1 teaspoon dijon mustard
1 cup soup stock
1 cup kale, finely chopped (optional)
2 Tablespoon grapeseed oil or avocado oil


  1. Preheat oven to 350°F.
  2. Place roughly chopped sweet potato in a pot with about ½ cup water. The water should not cover the sweet potato, just enough so that they will steam. Cover the pot and place on medium heat for about 3-5 minutes until sweet potatoes are soft.
  3. Once the sweet potatoes are steamed throw it in a food processor with garlic, sea salt and extra virgin olive oil. Blend until smooth. If you don’t have a food processor then mash with a masher or a fork.
  4. Place a sauté pan on medium heat and pour in 2 Tablespoon grapeseed oil or avocado oil. Add the onion, carrots and celery and sauté for 5-7 minutes until onions are really translucent.
  5. Add the ground turkey or chicken and cook until browned. Use the back of a spoon to break up the turkey and mix around so it is evenly cooked.
  6. Add the tomato paste, dijon mustard, and soup stock. If the broth is low sodium, add a pinch of sea salt.
  7. Reduce the heat and simmer for about 15 minutes until most of the liquid has been absorbed.
  8. Oil a casserole dish and layer in the turkey mixture and then spread the mashed sweet potato on top. Use a fork to texture the top of the sweet potato. Bake for 40 minutes.
  9. Once the shepherd’s pie has cooled, place it in a freeze-friendly container, label it and freeze!

tamara-green-living-kitchen Tamara Green is co-founder of The Living Kitchen, and a Holistic Nutritionist and Natural Cook. She combines her knowledge of nutrition and passion for cooking good food to work with clients to create lasting changes in their lives.


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