March is Frozen Food Month

March is Frozen Food Month!

Jacqueline Gomes, MBA, RDN

When you think frozen food, do you think healthy? Well you should! Foods found in the frozen aisle can be a convenient and easy way to increase your intake of fruits, vegetables and lean protein!

Frozen Fruits and vegetables are frozen at the peak of their ripeness locking in and retaining vitamins, minerals and flavor.

Here are some tips to make healthy choices in the freezer aisle!

  • Choose fruit without added sugar or syrup such as unsweetened strawberries & blueberries.
  • Be aware of any vegetables with added sauces or cheeses. Instead, choose plain vegetables and frozen potatoes.
  • Look for frozen meals with less than 600mg of sodium and those that contain ingredients that are not fried.
  • For frozen meals, aim for 5 grams of fiber to help support satiety and gut health.
  • And for dessert, 100% Frozen fruit bars contain real fruit, and while some do have added sugars it’s much less than a traditional packaged dessert.

My recipe for a Plant-based Veggie Burrito uses two frozen aisle all-stars. We have Green Giant’s Riced Veggies with cauliflower, mushrooms and asparagus along with our plant-based protein from Morning Star Farms Grillers Veggie Crumbles.

Plant Based Veggie Burrito

Plant-Based Veggie Burritos

Quick and simple, the perfect addition to your weekly meal rotation!

Total Prep: 15 minutes

Makes: 5 (2 burrito) Servings


  • 1 tablespoon olive oil
  • ½ onion, chopped
  • 1 red bell pepper, finely chopped
  • 12 oz bag Morning Star Farms Grillers Veggie Crumbles
  • 1 envelope taco or fajita seasoning
  • ¼ cup water
  • 10 oz bag Green Giant® Riced veggies, cauliflower Risotto Medley, thawed
  • 2/3 cup store prepared or fresh guacamole
  • 10 Tumaro’s Multi-Grain Wraps
  • Salsa and lime wedges for serving, if desired


  1. Heat olive oil in a large skillet, add onion and red bell peppers. Cook until soft, about 4 minutes.
  2. Stir in veggie crumbles, taco or fajita seasoning, water and stir to combine and cover for 2 minutes.
  3. Add in Green Giant Riced vegetables, cook for an additional 2 to 3 minutes.
  4. Spoon ½ cup filling onto each wrap, spoon 1 tablespoons guacamole onto each wrap. Fold sides and ends over filling and tightly roll up.
  5. Serve with salsa and lime wedges, if desired.

Nutrition Information (2 Filled Burritos):

339 Calories, 42g Carbohydrate; 16g Fat; 26g Protein; 910mg Sodium; 25g Fiber

Recipe by: Jacqueline Gomes, MBA, RDN