#freezerfriendly

Not only are these simple Paleo salmon cakes tasty, but they can be frozen, which makes them ideal for meal prep. They make a wholesome addition to any meal because they are high in protein and good fats.

Ingredients: 2 cans wild-caught salmon, drained. 1/2 cup almond flour. 2 eggs. 1/4 cup finely chopped red onion. 2 tablespoons chopped fresh parsley. 1 tablespoon lemon juice. 1 teaspoon garlic powder. 1/2 teaspoon paprika. 1/2 teaspoon salt. 1/4 teaspoon black pepper. Coconut oil or ghee for cooking.

Instructions: In a large bowl, combine drained salmon, almond flour, eggs, red onion, parsley, lemon juice, garlic powder, paprika, salt, and black pepper. Mix until well combined. Form the mixture into small patties. Heat coconut oil or ghee in a skillet over medium heat. Cook the salmon cakes for 3-4 minutes per side, or until golden brown and cooked through. Remove from the skillet and let cool completely. Once cooled, place the salmon cakes on a baking sheet lined with parchment paper. Place the baking sheet in the freezer and freeze the salmon cakes until solid. Once frozen, transfer the salmon cakes to a freezer-safe bag or container for storage. To reheat, simply place the frozen salmon cakes in a skillet over medium heat and cook for 5-7 minutes per side, or until heated through.

Prep Time: 15 minutes

Cook Time: 10 minutes

Indulge in these delicious Allergy-Free Freezer Brownie Bites without worrying about allergens or guilt. These raw, vegan, and paleo treats are perfect for satisfying your sweet cravings while adhering to dietary restrictions.

Ingredients: 1 cup of almond flour. 1/4 cup of unsweetened cocoa powder. 1/4 cup of coconut oil melted. 1/4 cup of maple syrup. 1/4 cup of dairy-free chocolate chips. 1/4 cup of almond butter. 1 tsp vanilla extract. 1/4 tsp sea salt.

Instructions: In a mixing bowl, combine almond flour and cocoa powder. Add melted coconut oil, maple syrup, and vanilla extract to the dry ingredients. Mix until well combined. Fold in dairy-free chocolate chips and almond butter. Line a mini muffin tin with parchment paper or silicone liners. Scoop the brownie mixture into each muffin cup, filling them about halfway. Sprinkle a pinch of sea salt on top of each brownie bite. Place the muffin tin in the freezer for at least 30 minutes to set. Once the brownie bites are firm, remove them from the muffin tin and store in an airtight container in the freezer. Enjoy these raw, vegan, and paleo brownie bites straight from the freezer whenever you need a sweet treat!

Prep Time: 15 minutes

Cook Time: 0 minutes

This pasta recipe captures the essence of summer with its vibrant flavors of ripe cherry tomatoes and fragrant basil. It's perfect for busy weeknights or lazy weekends, and the best part is, it tastes just as fresh even after being stored in the freezer for months.

Ingredients: 300g pasta of your choice. 2 cups cherry tomatoes, halved. 1 cup fresh basil leaves, torn. 4 cloves garlic, minced. 1/4 cup extra virgin olive oil. 1/2 cup grated Parmesan cheese. Salt and pepper to taste.

Instructions: Cook pasta according to package instructions until al dente. Drain and set aside. In a large skillet, heat olive oil over medium heat. Add minced garlic and saut until fragrant. Add cherry tomatoes to the skillet and cook until they start to soften, about 5 minutes. Stir in the cooked pasta and torn basil leaves. Cook for another 2-3 minutes, allowing the flavors to meld together. Remove from heat and sprinkle grated Parmesan cheese over the pasta. Season with salt and pepper to taste. Toss everything together until the cheese is melted and the pasta is well coated with the sauce. Serve hot, garnished with extra basil leaves and a drizzle of olive oil, if desired.

Prep Time: 15 minutes

Cook Time: 15 minutes

You can freeze these Keto Egg Muffins and use them later. They are easy to grab and go for breakfast or a snack because they are high in protein and low in carbs. Plus, it's easy to make them your own by adding your favorite keto-friendly ingredients.

Ingredients: 10 large eggs. 1/2 cup chopped spinach. 1/4 cup diced bell peppers. 1/4 cup diced onions. 1/4 cup shredded cheddar cheese. Salt and pepper to taste.

Instructions: Warm the oven up to 350F 175C and spray cooking spray into a muffin tin. Use a whisk to mix the eggs, chopped spinach, diced bell peppers, diced onions, shredded cheddar cheese, salt, and pepper in a bowl. Fill up each muffin tin cup about three quarters of the way to the top with the batter. Before you put the egg muffins in the oven, heat it up. Bake them for 20 to 25 minutes, or until the tops are somewhat golden. Wait until the egg muffins are completely cool before putting them in containers or freezer bags that won't let air in. After the egg muffins have cooled, put them on a baking sheet in a single layer. Freeze for one to two hours, then move them to freezer bags to store them for a long time. When you're ready to eat, heat the egg muffins in the microwave for one to two minutes, or until they are warm all the way through.

Prep Time: 10 minutes

Cook Time: 25 minutes

These vegan bean burritos are great for when you're busy and need a quick meal that will fill you up. They taste great and are full of protein. You can make them ahead of time and freeze them for later use.

Ingredients: 1 can black beans, drained and rinsed. 1 cup cooked quinoa. 1 cup corn kernels. 1 bell pepper, diced. 1 onion, diced. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. 7 large tortillas. 1 cup vegan cheese, shredded.

Instructions: In a large mixing bowl, combine black beans, quinoa, corn, bell pepper, onion, cumin, chili powder, salt, and pepper. Divide the mixture evenly among the tortillas, sprinkle with vegan cheese, and roll tightly to form burritos. Wrap each burrito individually in aluminum foil or plastic wrap. Place wrapped burritos in a freezer-safe bag, label, and freeze. To reheat, unwrap and microwave on high for 3-4 minutes or bake at 350F 175C for 20-25 minutes until heated through.

Prep Time: 15 minutes

Cook Time: 25 minutes

This Bolognese pasta recipe for the slow cooker is great for making a lot at once and freezing the extras. The slow cooker is used to make the sauce, which is full of rich flavors from the ground beef, vegetables, herbs, and tomatoes. It will make you feel good when you serve it over your favorite pasta.

Ingredients: 2 lb ground beef. 1 large onion, diced. 4 cloves garlic, minced. 2 carrots, grated. 2 celery stalks, diced. 1 can 28 oz crushed tomatoes. 1 can 6 oz tomato paste. 1 cup beef broth. 1/2 cup red wine optional. 2 tsp dried oregano. 2 tsp dried basil. 1 tsp dried thyme. Salt and pepper to taste. 1 lb pasta, cooked according to package instructions. Grated Parmesan cheese, for serving.

Instructions: Brown the ground beef in a pan over medium heat until it's no longer pink. Get rid of extra fat. Put the beef that has been browned in the slow cooker. Chop up an onion, mince garlic, carrots, celery, tomatoes, tomato paste, beef broth, red wine if using, dried oregano, basil, thyme, salt, and pepper. Put all of this in a slow cooker. Use a stir to mix. Put the lid on top and cook on low for 6 to 8 hours or high for 3 to 4 hours. Once it's done, check the seasoning and make any necessary changes. Put cooked pasta in the Bolognese sauce and top it with grated Parmesan cheese.

Prep Time: 20 minutes

Cook Time: 360 minutes