Looking forward to Spring: Food Edition – Eating down your Freezer

As I started to do my weekly meal planning, like I normally do, I did a quick check of my fridge, pantry and freezer to see what I already have on hand. In that 30 seconds I realized that my freezer had an awful lot of frozen soup, of differing flavors, left from batches I’ve made over the winter. I decided it’s time for those to get finished up.

Yesterday marked the start of meteorological spring, we’re only a couple of weeks away from the the start of the season Spring, and yet the ice on Lake Michigan is still very frozen. That doesn’t mean I am beyond ready for escaping for a run without multiple layers, or to enjoy a giant salad with the windows open (I won’t push sitting on the balcony quite yet).

I don’t know about you, but I eat fairly differently depending on the season. In summer, I could live on raw fruits and veggies alone. The spring is usually still brighter, food wise, than over the winter and fall, and I’m so ready to switch my foods out, much like I switch out my closet for summer and winter.

To do this, I’m taking on my freezer and pantry. I’m going to finish off the soups and proteins I’ve had hanging around since it started to get cold. By doing this, I open up space for things that feel more spring-like, like frozen fruits for smoothies, Mahi mahi which is one of my favorite fish but I just can’t bring myself to make it over the winter, and tons of shrimp. I will throw shrimp into everything over the spring and summer. It’s happy food.

In addition to opening up space, it’s also a great money saver. By eating what’s you’ve got on hand, rather than buying for a week of new meals, you can put a little extra into savings or treat yourself to a night out without changing your budget. I try to do this every few months, at least, and find it’s also a great time saver, because so much is already made, meal prep is a cinch.

So what’s on my menu this week? Chicken, Apple & Butternut Squash soup, Winter Spiced Tomato Barley Soup, and even some vegetable curry will be paired with small kale salads and some extra protein (likely tuna with avocado and baked chicken). I’ll pick up some veggies and fruits for snacks , but am looking forward to a smaller grocery bill and less time prepping lunches each night.

Do you eat down your freezer or pantry regularly?

What’s on your menu this week?

Who’s ready for some spring weather?