Frozen fruit & vegetable breakfast salad

I’ve been quite concerned about how to find enough time with my new job to eat all organic, which seems to really help my migraines, but requires a lot of food prep. And I want to be coaching clients in the evenings, which really limits my time during the week. So I’ve been putting some thought into what kinds of foods can be made ahead and frozen.

I eat a carrot and fruit salad every morning for breakfast. So I recent froze a serving of it to see how it was after thawing. And it was great! So I’ve made several batches to freeze.

Here it is going into the food processor:

Then I added unsweetened coconut flakes:

All packaged up!

Here’s the recipe in case you’re interested.

Process together until chopped fine but not mush:

• 1-2 organic apples, cored but not peeled
• 1 bag Trader Joe’s organic carrots (16 oz)
• 1 bag Trader Joe’s organic mixed berries (16 oz)
• About 1/2 cup organic frozen mango
• Half of an organic purple cabbage
• After processing, add 6-8 oz organic unsweetened coconut flakes. (You could put the coconut flakes in with the rest of it in the food processor, I just don’t.)

This makes 3 batches (meaning my food processor holds 1/3 of this at a time). The end result is 12-14 servings, (as defined by snack-sized ziplock bags).