This time of year frozen vegetables can add variety, color and flavor to your meals without breaking your weekly food budget. Frozen vegetables are picked at peak ripeness, which is also the time when their nutrient content is highest. Food companies process the vegetables immediately after picking to stop decomposition from enzymes and prevent harmful bacteria growth. Quickly heating the vegetables before freezing causes the loss of some vitamin B and C, and the flash-freezing process locks in the remainder of the nutrients.
Steam or microwave frozen vegetables in a very small amount of water as quickly as possible to preserve even more of their nutrient value.
I like to add thawed frozen peas, green beans, and carrots to pasta salad or to brighten up chicken salad. Or thaw a bag of your favorite mixed vegetables and toss with dark leafy greens such as Romaine lettuce and baby spinach for a delicious salad. Whichever you prefer, thawed or cooked, frozen vegetables can play a starring role in your daily food choices.
Lynn Grieger, RD, CDE, cPT is a health, food and fitness coach in Manchester and online at www.LynnGrieger.com. She prepares both frozen and fresh vegetables for her family's meals.