While you probably already know to freeze bananas for smoothies when the peels start looking too spotty, there's a good chance you're letting other perfectly good foods go to waste by not putting them on ice before they turn.
(Ditch processed foods for good and burn more fat with the simple, real-food recipes in !)
To help you stretch your grocery dollars further, we've gathered some genius ideas from food and nutrition experts. Here, how to freeze a number of surprising foods—like ginger and tofu (yes, really!)—plus, how to thaw and use each one to make countless delicious dishes:
Ginger
"You usually have to buy ginger in those giant knots, and they dry out so quickly," says Jamie Logie, health coach and owner of RegainedWellness.com. "But if you put it in the freezer it extends its life indefinitely, and you can still peel and grate it as you normally would." And it’s smart to keep this spicy root handy because it has some amazing health perks—here are 7 surprising benefits of eating more ginger.
Avocado
"I love freezing avocados for my smoothies and using them in place of banana for a morning boost that’s lower in sugar and carbs," says Mia Rigden, a licensed holistic health coach and founder of RASA. (She typically blends ½ a frozen avocado with ¼ cup pineapple, a handful of greens, 5 mint leaves, 2 scoops vanilla protein powder, 1 cup coconut milk, and 1 cup water.) "Sometimes I also use my frozen avocados to make avocado chocolate mousse or gazpacho."
For the perfect frozen fruit, wait until the avocado reaches prime ripeness (the skin should be dark and yield to firm, gentle pressure), then cut it into slices, put in an airtight bag, and toss it into the freezer.
Scallions
Just because you only bought them for one recipe doesn't mean you should give up on the leftovers. With 30 seconds of extra work, you can keep scallions fresh for months to come: "Chop them up, put them in an empty water bottle, and place it in the freezer," Logie says. "Since they're chopped small they thaw out quickly." You can even toss them straight into one of these 6 fool-proof stir-fry recipes from Prevention Premium.
Cooked eggs
"Nobody ever freezes eggs, but they should," says Monica Heather Auslander, RD, LDN, founder of Essence Nutrition. "I make quiches with eggs and freeze them for months." She bakes her mini frittatas in muffin cups and then wraps them tightly in plastic wrap so they'll stay fresh. (Check out these 5 high-protein egg bite recipes and recreate a similar freezer-friendly meal at home.)
Tofu
Here's a fact you won't want to miss: Freezing tofu not only helps it last longer, but it can actually make it more appetizing! "I freeze tofu to change its texture—it makes it chewier and firmer," says Jennifer Brule, chef and author ofLearn to Cook 25 Southern Classics 3 Ways. When the tofu thaws it causes the water pockets to expand, allowing sauces, marinades, dry rubs, and other flavorings to better seep into the sponge-like block, Brule explains.
To freeze and thaw your favorite tofu, slice open the package and drain the water. Then, tightly wrap it in a plastic bag and freeze it for up to three months. When you're ready to thaw it, Brule says to put it on a plate and microwave it on high for 60 seconds. If the block is not defrosted all the way through, zap it again for 30-second intervals until it softens. Once thawed, she recommends slicing the block horizontally and pressing with a tofu press (One to try: Tof*ckpress Gourmet Tofu Press, $40, amazon.com) to squeeze out even more water, then prep to your liking. This basic process should work no matter how firm—or soft—your tofu is before it hits the ice.
MORE: 7 Recipes That Will Make You Like Tofu—And Not One Is A Stir-Fry
Fresh herbs
"I love buying fresh herbs, but it's very rare that I use an entire bunch," says Natalie Rizzo, RD, a registered dietitian in New York City. "Rather than let the herbs go to waste, I freeze them in an ice cube tray." (Try these 10 ice cube tray tricks that make clean eating way easier.) Before freezing, Rizzo mixes savory herbs, like basil and parsley, with a cooking liquid, like olive oil or lemon juice, so she can melt the cubes directly into a hot pan. "For sweeter herbs, like mint, I freeze them in water and then dissolve them in tea or toss them into smoothies," she says.
See how to freeze fresh herbs with this easy kitchen hack:
(Ditch processed foods for good and burn more fat with the simple, real-food recipes in !)
Tomato paste
Rather than leave that opened can to dry out in the fridge, freeze dollops of tomato paste in a small container lined with wax paper. Then pop off a mound when you want to flavor soups, stews, braised meats, or sauces like mole or curry, says Judy Barbe, RD, a registered dietitian and author ofYour 6-Week Guide to LiveBest. Tomato paste gets a flavor boost when you brown it, so be sure to let it warm all the way through. (For more ways to use your frozen cubes, try these 9 other brilliant ideas for leftover tomato sauce or paste.)
