Frozen Organic Fruits and Vegetables, Smoothie Kits + more

Spend a slow spring morning with me, fuelled by PACK'D 🌸🍓🌻 #packd #frozenfruit #organic

Indulge in a creamy and nourishing Chocolate Almond Smoothie, made with PACK'D Organic Frozen Banana, cacao powder, and almond butter. This delicious blend is packed with fibre, healthy fats, and optional superfoods like maca and cinnamon for an extra boost. Ready in just 5 minutes, it’s the perfect way to fuel your day. Enjoy fresh or store in the fridge for up to a day. 🍌   Ingredients:  Serves 1  1.5 cups almond milk 1/2 cup (90g) PACK’D Organic Frozen Banana 1 tbsp almond butter 1 tbsp cacao powder 2 tsp maca powder (optional) 1 tsp cinnamon (optional) or 1/4 tsp vanilla extract 1 tbsp milled flax   Method: Add all the ingredients to a high speed blender and blitz until smooth.    Storage: Glass jar or shaker in the fridge for 1 day As said, full and fuelled and it's as simple as that! 🥤 #smoothielover #packd #organicfruit

Superfood First Fruit Purées for Baby 🍓🍌🥭🥑   Starting weaning? These purees couldn’t be easier!   @_packdco organic frozen fruit is picked, prepped and frozen at peak ripeness so it’s just as nutritious as fresh, always in season and ready whenever you need it. A real game changer for weaning parents. Pack’d have just launched their brand-new Weaning Bundle featuring everything you need to get started! Shop now at packd.co.uklink in bio.   We’ve created 4 simple superfood purées - just 3 ingredients and perfect from 6 months+ 💾 Save this for your weaning toolkit! ᴬᴰ   👉 Swipe to see the benefits of each puree:   🧠 Brain Boost – Avocado, Banana & Blueberries
🛡️ Immunity Boost – Mango, Banana & Yoghurt
⚡ Energy Boost – Strawberries, Banana & Oats
❤️ Antioxidant Boost – Summer Berries, Apple & Beetroot

Fresh vibrant and packed with fibre and plant based protein, these saucy Super Green Chickpeas and Edamame Beans make the ideal 30-minute meal 🫚🧄 Recipe by @nourishing.amy Serves: 2-4 (2 with bread or 4 with rice)  Time: 10 minutes prep + 10 minutes cooking  Ingredients:  For the Sauce:  80g PACK'D Petit Pois, thawed  35g salad leaves, e.g. spinach, watercress, rocket  1 tbsp PACK'D Frozen Chopped Ginger  1 tbsp PACK'D Frozen Chopped Garlic  20g fresh basil, trimmed weight  2 tbsp sunflower seeds  120g thick coconut yoghurt  2 tbsp nutritional yeast  2 tbsp extra virgin olive oil  1 lemon, zest and juice  2-4 tbsp water, as needed  Salt and pepper    For the Chickpeas:  120g Edamame Beans, thawed  100g PACK'D Chopped Spinach  1 tin chickpeas, drained (240g drained weight)    To Serve:  Your favourite bread, toasted or rice/other wholegrains  2-4 tbsp dairy-free yoghurt  2-4 tbsp chilli crisp oil  Extra basil, to serve    Method:  1. Start by thawing the petits pois and edamame beans. Pour them into separate heatproof bowls and submerge in boiling water. Allow to sit for 5 minutes and then drain.  2. For the sauce, add the petits pois and all of the other ingredients (start with 2 tbsp water) and blend until creamy. Add more water to reach a pourable sauce consistency.  3. Add the thawed edamame beans, chopped spinach and chickpeas to a saucepan and pour in the sauce. Stir well and allow to warm through for 10 minutes.  4. Once warm, serve in bowls swirled with some yoghurt, chilli crisp and more basil. Serve with some bread or wholegrains. #organicvegetables #organic #packd #mealinspo

Dinner just got easier 🥘 Made with our Rich Chicken Cooking Bone Broth and @_packdco organic frozen spinach and petit pois, this one-pan garlic chicken and couscous is a flavour-packed, fuss-free meal the whole family will love. Comment “COUSCOUS” and we’ll DM you the recipe.

Spend a productive spring morning with me, fuelled by PACK’D 🌸🌷🌼 #packd #frozenavocado #smoothie #frozenfruit

Once you’ve tried this ginger tahini dressing, you will want to pour it over everything 🫚 Recipe by @nourishing.amy Serves: 2 Time: 10 minutes prep + 15 minutes cooking Ingredients: For the Tofu: 250-300g extra-firm tofu 2 tbsp sriracha 2 tbsp tamari soy sauce 1 tbsp sesame oil ½ tbsp maple syrup 1 tbsp PACK’D Chopped Ginger 1 tbsp PACK’D Chopped Garlic For the Bowls: 150g tricolour quinoa, uncooked weight 100g edamame beans ½ cucumber, thinly sliced 1 avocado, sliced 2 spring onions 1 tbsp white sesame seeds Fresh coriander or parsley, to garnish For the Sauce: 2 tbsp runny smooth tahini ½ tbsp PACK’D Chopped Ginger 1 tsp white miso paste 1 lemon, juiced 2 tbsp water or coconut milk Black pepper Method: 1. Start by making the tofu. Crumble up the tofu with your fingers into small chunks. Add to a bowl with the rest of the ingredients and toss well. Arrange in an even layer on a tray and air fry at 180C for 15 minutes (or bake in the oven at 180C/160Fan) for 20-25 minutes. The tofu will by bubbling and crisping when done. 2. Now cook the quinoa according to packet instructions (usually 13 minutes submerged in water and then drain). 3. Chop and prepare the other vegetables. 4. For the sauce, add all of the ingredients to a blender and process until smooth. Season with pepper and add more water/milk as needed. 5. Plate up the quinoa and then arrange the edamame beans, cucumber, avocado, spring onions, cooked tofu and sprinkle with sesame seeds, some fresh herbs and drizzle over the dressing. 6. Enjoy straight away or keep in a sealed container for 2-3 days. #gingerrecipes #dinnerrecipe #organicvegetables #packd #organic

Make sure you’re giving your dogs the good stuff as well! 🫐 #packd #frozenblueberries #organicblueberries #blueberries

Most people focus on what they eat. Very few think about what their body can actually access. ㅤ Because with compounds like sulforaphane, the real bottleneck is not intake. It is conversion and absorption. ㅤ There is a simple way to improve this that almost nobody uses. ㅤ After chopping broccoli, leave it for 30 to 60 minutes before cooking. This gives the plant time to complete the chemical reaction that forms sulforaphane. ㅤ Rush that step, and you cut the potential benefit significantly. Even if everything else is done “right”. ㅤ There is also an interesting workaround. ㅤ If your broccoli has been overcooked, you can restore some of the lost activity by adding a raw source of myrosinase afterwards. ㅤ So instead of thinking about foods as fixed in their benefits… start thinking about them as systems that need the right conditions to work. ㅤ Small changes. Very different biological outcome. ㅤ I use frozen organic broccoli from @_packdco They freeze everything within 24 hours to lock in nutrients, and the taste is next level. ㅤ Use discount code ZlB25 or comment “organic” and I’ll send you the link.

When you want something quick, delicious and nourishing, try this Golden Coconut Noodle Soup with Crispy Tofu 🫚🍜 Recipe by @nourishing.amy Serves: 2 Time: 10 minutes prep + 15 minutes cooking Ingredients: For the Tofu: 200g extra-firm tofu, crumbled 1 tbsp tamari soy sauce 1 tbsp sesame oil ½ tbsp PACK’D Organic Chopped Ginger For the Soup: 1 tbsp PACK’D Organic Chopped Ginger 1 tbsp PACK’D Organic Chopped Garlic ½ tsp ground turmeric 1 x 400ml tin coconut milk 400ml vegetable stock 1 tsp white miso paste 1-2 tbsp tamari soy sauce 1 lime, juiced For the Bowls: 150g noodles e.g. rice, udon or ramen 100g Edamame Beans 4 radishes, sliced 1 small carrot, julienned or peeled 2 spring onions, sliced 1 red chilli, thinly sliced Fresh coriander Sesame seeds, to serve Method: 1. Crumble the tofu into small pieces and add to a bowl or sealable container. Add in the tamari, sesame oil and ginger and shake or toss well. Arrange on a baking tray and air fry for 15 minutes at 180C (or cook in a preheated oven for 20-25 minutes at 160Fan/180C). 2. For the soup, add the chopped ginger, garlic and turmeric to saucepan. Pour in the coconut milk, stock and miso paste and gently warm together, whisking to dissolve the miso. Allow to warm while the tofu cooks, but do not let it bubble. 3. Cook the noodles according to packet instructions. 4. Prepare all of the vegetables. 5. Just before serving, add the lime and tamari soy sauce to the soup (as much or as little as you like) and stir well. 6. Spoon the noodles into bowls and pour over the soupy broth. Top with the vegetables, edamame beans, crumbled tofu and garnish with chilli, coriander and seeds. 7. Enjoy straight away. #packd #organic #frozenvegetables

GIVEAWAY ALERT! 🔔 We’ve teamed up top up your foodie essentials so you can create delicious meals without compromises. You could win: 🍅Dr. Will’s full house bundle of sauces 🥦PACK’D Organic Vegetable Freezer Filler Bundle Here’s how to enter: 1. Follow @doctor_wills & @_packdco 2. Subscribe to the newsletter (link in both bio’s) 3. Tag a foodie friend Good Luck! 🤞 Giveaway ends 28/04/26 at midnight. T&C’s: giveaway open to UK mainland residents 18+ only. The winner must claim the prize within 3 working days of being contacted or the prize may be redistributed. Winner will be contacted via DM. We’ll never ask for payments or links - anyone who does this is a scammer so please report them. Not affiliated with Instagram. #giveaway #win #foodie

This pasta dish tastes like sunshine, it’s a creamy lemony and ginger pasta with charred courgettes and corn and it’s so good. 🫚🌽 recipe by @nourishing.amy Creamy Lemon and Ginger Pasta Serves: 2-3 Time: 10 minutes prep + 15 minutes cooking Ingredients: For the Pasta: 160-250g pasta shapes (2-3 people) 1 tbsp olive oil 1 courgette, thinly sliced 200g PACK’D Organic Sweetcorn ½ tsp dried oregano ¼ tsp chilli flakes Salt and pepper 1 tin chickpeas, drained (drained weight 240g), optional Fresh parsley/basil, to serve For the Sauce: 300g silken tofu 1 large or 2 regular lemons, zested and juiced 1 tbsp PACK’D Organic Chopped Ginger 1 tbsp PACK’D Organic Chopped Garlic 1 tsp white miso paste 3 tbsp nutritional yeast 2 tbsp hulled hemp seeds 1 tbsp extra virgin olive oil Method: 1. Start by cooking your pasta according to the packet instructions. Once cooked, drain and save 60ml of the cooking water. 2. Meanwhile, heat a large non-stick pan with the olive oil and once hot, add the courgette, corn, oregano and chilli flakes with salt and pepper. Fry off for 10 minutes, until charring. 3. For the sauce, add all of the ingredients to a high-speed blender and process until smooth. Season with salt and pepper. 4. Remove a few of the corn and courgettes from the pan (to save for the top) and pour in the chickpeas, the sauce and the cooked pasta. 5. Pour over the reserved pasta cooking water and stir everything together over a gentle heat to warm through. Or, do not heat if you prefer to eat this cold. 6. Serve in bowls with the remaining corn and courgette, some fresh herbs and black pepper. 7. Enjoy straight away or keep in a sealed container for 2-3 days and enjoy cold or warm back up in a saucepan with a splash of water. #packd #organic#ginger #dinnerrecipes #frozen