Freeze together:
2 cups chopped butternut squash, fresh or frozen
2 cups mirepoix, fresh or frozen
1-2 cups chopped potatoes, fresh or frozen
1 cup uncooked brown lentils
3 cloves garlic, minced
1 teaspoon herbes de Provence (or other spices you like)
1/2 teaspoon salt (more to taste)
4-5 cups vegetable or chicken broth
Instant Pot Instructions: From frozen, 15 minutes on high pressure + 10 minutes natural release.
Slow Cooker Instructions: From frozen, 6 hours on high.
Final Step: Blend a little of the soup with 1/4 cup olive oil, return to pot, and stir in 1-2 cups chopped kale. Finish with some lemon juice or red wine vinegar.
Season to taste (add the sherry, vinegar, and/or lemon juice at this point) and to really go next level, serve with crusty wheat bread and a little Parmesan cheese. It’s called Detox Balance.
The equipment section above contains affiliate links to products we use and love!

Instant Pot Instructions: Place same first group of ingredients in the Instant Pot and cook on the soup setting for 30 mins with a quick release. Follow the same blending instructions and then add kale and parsley.

Good Burrito In Your Freezer
Here’s what it takes to make a really good freezer burrito:

Lots of protein, like chicken and beans
Some starch to soak up any extra liquid, like cilantro rice
Some vegetables, like peppers and onions.
Feel free to add your favorite proteins and vegetables to the mix!

INGREDIENTS TO AVOID: Avocado or non-cheese dairy, like sour cream. These ingredients will not freeze and reheat well. Instead, add those to the top after you reheat your burritos!
WHAT MAKES A GOOD FREEZER BURRITO?
Here’s what it takes to make a really good freezer burrito:

Lots of protein, like chicken and beans
Some starch to soak up any extra liquid, like cilantro rice
Some vegetables, like peppers and onions.
Feel free to add your favorite proteins and vegetables to the mix!

INGREDIENTS TO AVOID: Avocado or non-cheese dairy, like sour cream. These ingredients will not freeze and reheat well. Instead, add those to the top after you reheat your burritos!

Freezer Burritos
Chicken Freezer Burritos are your answer to a quick, family-friendly weeknight meal! They’re easy to make and delicious (when reheated correctly!). Here’s everything you need to know about how to make freezer burritos you’ll actually want to eat!
There’s the dream of freezer burritos, and then there is the reality of freezer burritos. So many freezer burritos end up being a disappointment, but with the right combination of fillings and the ideal reheating method, you actually can make pretty darn good freezer burritos that will make for a quick and easy weeknight dinner later on.

Of course, it remains to be seen if little kids (like mine) will actually eat a burrito. If they don’t, then they might have to find a different house to live in. (Kidding, kidding!)

So, go on and cancel that Chipotle delivery, and let’s learn how to make the best burrito filling, wrap those burritos tightly, freeze them well, and reheat them into delicious meals!

Freeze together:
2 cups chopped butternut squash, fresh or frozen
2 cups mirepoix, fresh or frozen
1-2 cups chopped potatoes, fresh or frozen
1 cup uncooked brown lentils
3 cloves garlic, minced
1 teaspoon herbes de Provence (or other spices you like)
1/2 teaspoon salt (more to taste)
4-5 cups vegetable or chicken broth
Instant Pot Instructions: From frozen, 15 minutes on high pressure + 10 minutes natural release.
Slow Cooker Instructions: From frozen, 6 hours on high.
Final Step: Blend a little of the soup with 1/4 cup olive oil, return to pot, and stir in 1-2 cups chopped kale. Finish with some lemon juice or red wine vinegar.
Season to taste (add the sherry, vinegar, and/or lemon juice at this point) and to really go next level, serve with crusty wheat bread and a little Parmesan cheese. It’s called Detox Balance.
The equipment section above contains affiliate links to products we use and love!

Instant Pot Instructions: Place same first group of ingredients in the Instant Pot and cook on the soup setting for 30 mins with a quick release. Follow the same blending instructions and then add kale and parsley.