Busy work weeks call for quick meals. Frozen vegetables are a dinner staple to keep in the freezer.
One common mistake I see clients making is using frozen vegetables with a lot of additional ingredients (salt, sugar, sauces, gravies) that add extra calories, sugar, and sodium.
My recommendation is to use frozen vegetables where the ingredients list only contains the vegetable itself or list of only vegetables and then add your own flavoring such as olive oil, garlic, and fresh and dried herbs.
For more quick work week nutrition and food tips, schedule a complimentary nutrition consultation.