Hello ,

Hope you are doing well.

Ever open a carton of almond milk or heavy cream for one recipe, use a splash, and then watch the rest go bad in your fridge before you get to it again? Same. Here's the fix: freeze it.

Most low-carb staples freeze beautifully, and having pre-portioned stashes in your freezer means less waste and more convenience for your next keto sauce, coffee, or baking project.

What freezes well:

• Almond milk, coconut milk, cashew milk

• Heavy cream

• Bone broth

• Coconut cream

• Leftover sauces (alfredo, hollandaise, etc.)

How to do it:

1. Portion it out. Pour into an ice cube tray for small amounts (great for coffee or a splash in a recipe), or into freezer-safe containers/silicone muffin tins for larger portions (think ½ cup or 1 cup servings).

2. Leave headroom. Liquids expand as they freeze, so don't fill containers all the way to the top.

3. Freeze flat first (for bags). If using freezer bags, lay them flat until solid - this saves freezer space and makes them stack like books.

4. Label and date. Almond and coconut milk keep well for about 1-2 months; heavy cream for up to 4 months.

5. Pop and store. Once frozen solid, transfer cubes into a labeled freezer bag so your tray is free for the next batch.

A few notes:

• Dairy-based cream can separate slightly after thawing - just give it a good whisk or blend before using. It's totally fine in cooked dishes, sauces, or coffee, though it may not whip as well for topping.

• Thaw overnight in the fridge, or drop frozen cubes straight into a hot pan, soup, or blender.

Bottom line: buy what's on sale, use what you need, freeze the rest. You can not only save money, but it will also be available when you need it.

What is your favorite freezer hack?

To your health and well-being,

Jessy