I'm a Food Writer & I Swear By These 7 Freezer-Aisle Finds at Hy-Vee
By EatingWell Magazine Online / Karla Walsh
Nearly every day for breakfast or a snack, I try to blitz up a smoothie or smoothie bowl to add to my fruit and protein tally (I add a scoop of Greek yogurt, too). Frozen peaches, cherries, raspberries, strawberries, pomegranate seeds and mangoes have been known to join the party. No matter how the rest of the recipe adapts to my current cravings and freezer stock, I’m always sure to toss in ½ cup of wild blueberries. Wild blueberries are about twice as concentrated in antioxidants as regular blueberries, plus they may help support brain health. Besides featuring them in smoothies, I frequently fold frozen wild blueberries into the batter for pancakes, muffins and cakes.
