Sunday, April 14, 2013

Just Cube It! Preparing and Freezing Purees

This has to be one of my favorite tips for cooking with gastroparesis, or really anyone for that matter!

It's a lovely Sunday afternoon and I am heading out to play soon but couldn't help but share this tasty tip.  While scrambling an egg + white for breakfast, it was quick, easy and nutritious to add a cube of pureed spinach.  This meal took about 3 minutes to make, providing a good source of protein, fat and greens.

What I have cubed in the freezer now: pumpkin, butternut squash, roasted pureed zucchini, spinach, bieler broth, coconut milk, carrot chicken soup, carrot ginger soup, and homemade chicken broth.

It's so easy!

Just place puree's in ice cube trays, allow to freeze, pop out and add to individual freezer bags.  Each cube = approximately 1/8 cup.

Perfect for use in smoothies, soups, sauces and sides.  My favorite uses for these include:

Spinach with an egg or in smoothie.
Pumpkin added to hot cereal or in smoothie with 1/2 banana.
Simmer 2 cubes of Bieler broth until condensed and use as a sauce for fish, chicken, rice or pasta. 
Add coconut milk cube to smoothie or in soups such as carrot ginger to balance the spice.  
Butternut squash with a dab or coconut oil for a side dish.  
Broth cubes are great for simmering veggies in, making soups, or just sipping on when needing some extra fluids.  
Quickly heat up frozen soup purees without waiting for an entire container to thaw.  4 cubes = 1/2 cup.

What are your favorite purees?

Now that I have more time in the day for fun, I'm ready to be outside in the sunshine :)

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