Vegan meal ideas for weight loss,weight loss diet plan food,raw food diet to loss weight,good healthy ways to lose weight fast xhit - PDF 2016

26.01.2014
For the recipes that dona€™t make a very large serving, I like to double or triple the recipe whenever possible. When it comes to veggie burgers and bean balls, I now prefer to cook them first, cool completely, and then use the wrap + seal freezing technique I mentioned above (wrap individually in tin foil and then place them all in a glass container).
For cookies, I bake them as directed, cool completely, and then freeze in freezer-safe zip bags. This list is by no means inclusive of all the freezer-friendly recipes on the blog over the past 6 years.
It’s that time of the week when I show you what Veronica and Clarissa have been gobbling up at meal times. Up next, please check out the blog No Meat and Three Veg, for a third take on great vegan food for kids. This post features toddler meals prepared by one of my readers, but they appear to just be warmed up. I switched to glass, BPA-free freezer + oven-safe containers last year, so I always use those for freezing (I use these Pyrex containers). I havena€™t tried freezing every single one of the recipes below, but Ia€™ve tried a lot of them. When ready to eat, thaw on the countertop or in the fridge and reheat on the skillet with some oil or in the oven on a baking sheet. I only freeze the sauce and rarely ever freeze the sauce mixed into cooked pasta or other noodle (it tends to get soggy for many dishes). Tips: For this specific casserole, I skipped the 15-20 minute oven cooking because I knew I would be cooking it after thawing. Some people also have success freezing the portioned cookie dough on a baking sheet and then popping the frozen dough balls into freezer baggies.


If Ia€™ve forgotten any good blog recipes that youa€™ve had freezing success with, be sure to let us know in the comments! I freeze a lot of food, but if i do not use it soon enough I definitely find a lot of freezer burn, I like the idea of double sealing it in. I have to freeze a lot of my food, and it often ends up with freezer burn if I do not have it soon enough. When I am trying to fuel my body through running 75 miles a week, I need all the nutrition I can get, and these are the perfect resources!
I will try to add more recipes as I think of them too (and I’m sure others will suggest more in the comments). We have a lot of frozen bananas and stock in our freezer, but this post is encouraging me to try more stuff. My timeline is a little less tight at the moment as I’m not due until Christmas-time, but this should at least kick-start the planning phase.
With our little bambino on the way in a couple months, Ia€™ve been making a list of meals Ia€™m going to try to make in advance to stash away in the freezer. After cooking the soup, let it cool completely, and then place in a freezer-friendly glass container leaving a bit of space at the top for any expansion that might occur. I like the idea of using a tight seal and then using a freezer bag, think I will give that a try, especially right now as I try to stock up on fruits for the year! It will be a miracle if I can even get through a third of this list below (considering I have no working oven until late Augusta€¦minor detail, hah), but I included plenty of options so you have some variety to choose from! Ia€™m pretty sensitive to the dreaded freezer-burn taste, so I try not to freeze things for longer than a month or two in my regular (fridge) freezer. I also waited to add the corn chip garnish until just before baking so they didna€™t get soggy.


Ia€™ve also included a link to my recent granola bar recipe a€“ I tested freezing these and they lasted for over a month in the freezer which I was very happy about!
Right now when I am trying to fuel running 75 miles a week, I need all the nutrition I can get, and meatless meals are a must have to do this. Yahoo! The following three photos are Briana’s, with her descriptions captioned below each.
When you are ready to eat it, thaw it completely (this takes well over 24 hours in the fridge a€“ FYI), remove the tin foil, sprinkle on the corn chips, and pop it in the oven at 350F for about 30 minutes. If ita€™s a liquid-based dish like soup, pesto, sauce, casserole, or chili, I will pour it into the dish and then sometimes put a layer of wrap on top of it.
Once they are frozen, you can pop them into a reusable freezer-safe zip bags to save freezer space. I always rinse and reuse the bags when Ia€™m done with them to cut down on waste and save money (those things are expensive). As for enchiladas, people have told me they had success freezing the entire lot all at once, thawing, and baking as instructed.
For those who don’t want to use foil or wrap, you can try wrapping with parchment paper and securing with baking twine or something similar. I would wait to make + add the cilantro avocado sauce until just before serving since ita€™s avocado based. For burritos, you can wrap them up individually in tin foil or freezer bags and freeze for quick grab and go meals.



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