To make the freezer veggie packs

1.  Peel and chop the vegetables to similar sizes.
2.  Bring a large pot of water to a boil and add the vegetables. Boil for 5 minutes to just barely soften.
3.  Strain the vegetables and shock in an ice bath for 5 minutes.
4.  Completely dry the vegetables and add them to a baking sheet.
5.  Freeze in an even layer and transfer to a freezer bag. Keep frozen for up to 3 months before using.

For the stove-top veggie hash

1. Using a large deep skillet, heat 1-2 tbsp of avocado oil.
2. Carefully add the frozen veggies and saute for 8-10 minutes or until lightly crisp.
3. Stir in cooked protein like cooked ground turkey and season with herbs, salt, and pepper.

For the bacon veggie sheet pan

1. Preheat the oven to 400 F and line a large sheet pan with parchment paper. Empty a frozen veggie pack onto the sheet pan and top it with avocado oil and season with salt and pepper. Bake for 10 minutes.
2. Remove the sheet pan from the oven and carefully move the vegetables to one side.
3. Add the bacon to the other side on the pan and return to the oven for 20 minutes, or until the bacon is crisp.
4. Season with fresh herbs.

For the egg and veggie sheet pan

1. Preheat the oven to 375 F and line a large sheet pan with parchment paper. Empty a frozen veggie pack onto the sheet pan. Top it with avocado oil and season with salt and pepper. Bake for 20 minutes or until lightly crisp.
2. Crack 2-3 eggs directly onto the sheet pan and return to the oven for about 10 minutes or until eggs are cooked to your liking.
3. Season with fresh herbs.