TRADER JOE’S HEALTHY RECIPE IDEAS

Sorry for the bootleg photos on this post! Typically I style and shoot with my DSLR, but I shared these for the purpose of Instagram Stories and received an overwhelming amount of DMs requesting that I add these recipes to my blog! So here we are, I am sharing three easy and healthy Trader Joe’s recipe ideas, each of which works well for lunch or dinner. If I miss any details please let me know in the comments below and I will answer any questions! Happy cooking!

– CRAB CAKES –

CRAB CAKE RECIPE

With living in NYC it is more difficult to find fresh crab meat, so I have been using (and loving) Trader Joe’s Wild Caught Crab Meat which you can find in their freezer section.

Ingredients:

  • 1 Box Trader Joe’s Wild Caught Crab Meat
  • 1/4C Mayo
  • 1/2 Beaten Egg
  • 1/2T Dijon Mustard
  • 1/2T Worcestershire Sauce
  • 1/4T Hot Sauce
  • Breadcrumbs (about 1/4C) or about 10-12 crushed saltines
  • 1T Old Bay
  • 1/8T Olive Oil
  • Lemon Wedge

In a small bowl whisk together the mayo, egg, mustard, Worcestershire, Old Bay and hot sauce. In a medium bowl toss together the crab meat and breadcrumbs. Fold in mayo mixture. Cover and pop in the fridge for an hour. Scoop the crabmeat into packed patties (4). Heat oil in skillet and cook until golden brown (about 3 minutes per side).

I serve with a side of asparagus (seasoned with coconut oil and lemon pepper) and roasted tri-color carrots (seasoned with thyme, rosemary and salt). Preheat over to 425 and roast asparagus for about 15minutes then pull out and keep carrots in for 20-25minutes or until tender.

– SHRIMP TACOS –

Shrimp tacos

I’m a big big fan of the Siete tortilla wraps— I have always loved their chips and recently discovered the wraps. Two wraps have 130 calories, 3g of fat and 24g of carbs. All their products are grain free (I found these ones at Whole Foods).

Ingredients:

  • Tortillas
  • Shrimp – defrosted (I only buy wild, Trader Joe’s has a great frozen wild option as well as Whole Foods. Make sure the only ingredient is the shrimp).
  • Chili Lime Season – from Trader Joe’s
  • 1/4 Avocado
  • Bell Pepper – thinly cut (I used 1/4 for this serving size)
  • Onion – thinly cut (I used about 1/8 of an onion)
  • Black Beans – rinsed (I used about 1/4C)
  • Hot Sauce – to taste (I LOVE Cholula)
  • 1T Coconut Oil
  • 1T Minced Garlic
  • Lime

In a pan add your coconut oil and once it warms up a bit add in your garlic. When the garlic browns toss in your onions and peppers. Sauté for a few minutes until tender and then add in your black beans and a sprinkle of the chili lime seasoning. Remove from pan once cooked through and set aside in a bowl. I then toss in my tortillas one at a time (don’t clean the pan, I like the grit on the tortilla) and cook 45 seconds – 1 minute on each side until a little brown and then set aside. Add a little more coconut oil if need be and add your shrimp. Coat with chili lime seasoning, cook for 1 minute, flip and repeat. Once that is complete it is time to build your taco! Add all the ingredients and top with avocado and lime.

– VEGGIE POTSTICKERS –

veggie potstickers

Another favorite from Trader Joe’s, their vegetable pot stickers! They also have a pork and chicken option if that is more up your alley.

Ingredients:

  • Trader Joe’s Vegetable Pot Stickers – frozen section
  • Soyaki – also found at Trader Joe’s
  • Sesame Seeds
  • Broccoli
  • Zucchini
  • Portobello Mushrooms
  • Onion
  • Coconut Oil
  • 1T Thyme
  • 1/2T Onion Powder
  • 1/2T Garlic Powder
  • 1T Rosemary
  • Pink Himalayan Sea Salt

First you want to preheat your oven to 425. While that is preheating, chop the broccoli, mushrooms and zucchini and I like to toss all those into a gallon ziplock bag. Add 1-2 tablespoons of coconut oil, thyme, onion powder, garlic powder and rosemary to the bag, seal and shake. Then place all the ingredients in the bag onto your baking sheet and top with a sprinkle of sea salt. Roast for 20-25 minutes – make sure to toss halfway through.

While those veggies are roasting, add a little coconut oil to a pan and sauté your onion. As this is happening, bring a pot of water to a boil, then add in your potstickers. Only cook them for about a minute or until they start to float. Then transfer to the same pan that the onions are in. You will now brown and finish cooking the potstickers about a minute on each side.

Once that is finished, add your veggies to a bowl, place the pot stickers on top and sprinkle with sesame seeds. I like to keep my Soyaki sauce on the side so it doesn’t overwhelm the flavors in the bowl.