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Summary
Summary
Author Bonnie Matthews has created a full-color book of delicious, healthy recipes chock full of the amazing ingredients found at Trader Joe's
What you eat begins at the store. If you can make going to the grocery store and preparing foods at home an enjoyable or pleasant experience, it's easier to reach and maintain a healthy diet. You'll be happier and less stressed about what's going on in your body.. With over 75 recipes that will definitely satisfy your taste buds, this cookbook is equipped to bring smiles to the entire family with kid-friendly snacks and date night cuisines. In addition, Bonnie caters to different diets, with vegan and vegetarian friendly options for main and side dishes.
For cooks-on-the-go, Trader Joe's Eat Your Way Healthy Cookbook includes simple skillet meals that incorporate grains, proteins and veggies all in one! No brainers for portioning out for the week that will help you save money. Bonus sections include how to shop at Trader Joe's and read the labels with a grocery list of essential ingredients for successful healthy mindful eating.
Here are some of Bonnie's yummy recipes using ingredients only at Trader Joe's:
Encrusted barramundi (fish) with Thai lime and chili almonds Pork tenderloin with blackberry pomegranate marinade Brown rice pasta with sweet basil pesto chicken sausage Fresh tossed pizza with sautéed vegetables and mushroom mélange Green curry stir-fry with wild caught shrimp Savory Paella with mahi mahi, scallops, and shrimp Kalbi BBQ and vegetable stir fry over bok choy Grilled panini with pastrami style Atlantic salmon
Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We've been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.
Author Notes
Bonnie Matthews is the author of The Freekeh Cookbook, Hot and Hip Grilling, Secrets, and Hot and Hip Healthy Gluten-Free Cooking.
Table of Contents
| Introduction | p. 9 |
| About the Book | p. 13 |
| Chapter 1 Wake Up' Shape Up! | p. 17 |
| Breakfast Frittata | p. 18 |
| Hot Smoked Salmon Salad with Farro | p. 20 |
| Chocolate Protein Smoothie | p. 22 |
| Single Egg Skillet | p. 26 |
| Hot Smoked Salmon Breakfast | p. 28 |
| Egg Cups with Hot Smoked Salmon | p. 30 |
| Date and Almond Smoothie | p. 32 |
| Pumpkin Spice Shake | p. 36 |
| Stuffed Heirloom Tomatoes with Garlic Chicken Sausage | p. 38 |
| Sweet Potato "Spaghetti" with Smoked Paprika | p. 40 |
| Chapter 2 Green with Envy | p. 43 |
| Sprouted Rice "Risotto" with Asparagus | p. 44 |
| Salmon Salad with Corn and Chili Salsa with Lime Cumin Vinaigrette | p. 46 |
| Spaghetti Squash with Sausage and Arrabiata Sauce | p. 50 |
| Farro Salad | p. 52 |
| Farro Hash with Roasted Brussels Sprouts | p. 54 |
| Grilled Spaghetti Squash | p. 56 |
| Curried Barley and Kabocha Squash | p. 58 |
| Sardine Salad with Balsamic Dressing | p. 60 |
| Beet and Barley Salad | p. 64 |
| Cruciferous Slaw | p. 66 |
| Spicy Asian Rainbow Carrots | p. 68 |
| Serrano Salsa Salad | p. 70 |
| Turkish Salad with Pomegranate Vinaigrette | p. 72 |
| Roasted Broccolini with Everyday Seasoning | p. 74 |
| Crispy Asian Salad with Peanut Dressing | p. 76 |
| Leftover Chicken Salad | p. 78 |
| Chapter 3 Kidding Around | p. 81 |
| Zucchini and Beet Hummus Roll-ups | p. 82 |
| Banana Date Roll-Ups | p. 84 |
| Spinach and Kale Dip with Veggies | p. 88 |
| Costa Mesa Cheesesteak | p. 90 |
| Tuna Boats | p. 92 |
| Chocolate Bites with Super Seed Sprinkles | p. 94 |
| Baked Chicken Nuggets with Flax Plus Multibran Hakes | p. 96 |
| Date Snack | p. 98 |
| Delicata Squash Turkey "Tacos" | p. 100 |
| Meatballs with Spinach on Zucchini "Spaghetti" | p. 102 |
| Spaghetti Squash with Heirloom Tomatoes | p. 104 |
| Flatbread Pizza with Roasted Vegetables and Goat Cheese | p. 106 |
| Chapter 4 It's a Wrap! | p. 109 |
| Cedar-Wrapped Salmon | p. 110 |
| Curried Chicken Salad Lettuce Wraps | p. 112 |
| Fast Mexican Wrap with Chicken | p. 114 |
| Grilled Shaved Beef Flatbread | p. 116 |
| Curried Chicken Flatbread | p. 118 |
| Turkey, Grilled Eggplant, and Zucchini Roll-Up | p. 120 |
| Chicken Wrap with Black Rice and Spicy Hummus | p. 122 |
| Chapter 5 One-pot Wonders | p. 125 |
| Ahi Tuna with Fire-Roasted Vegetables with Balsamic Butter Sauce | p. 126 |
| Seafood Stew | p. 128 |
| Thai Red Curry with Vegetables and Garbanzo Beans | p. 130 |
| Chicken with Mushroom Medley and French Green Beans | p. 132 |
| Greek Chicken with Eggplant and Onion | p. 134 |
| Carolina Gold BBQ Lettuce Wraps with Tangy Cruciferous Slaw | p. 136 |
| Thai Green Curry Mahi Mahi with Heirloom Rainbow Carrots | p. 138 |
| Rustic Soup with Chicken Apple Sausage and Sweet Potatoes | p. 140 |
| Stuffed Winter Squash | p. 142 |
| Moroccan Beef Tagine | p. 146 |
| Chipotle Pulled Chicken | p. 148 |
| Paella with Mahi Mahi | p. 150 |
| Slow Cooked Tomatillo Chicken | p. 152 |
| Chapter 6 Prep for Success | p. 155 |
| Caliente Chicken | p. 156 |
| Cedar-Planked Coho Salmon with BBQ Sauce | p. 158 |
| Spicy Hot Sweet Sirloin Lettuce Wraps | p. 160 |
| Tri-Tip Roast Salad with Roasted Tomatillo Salsa | p. 162 |
| Murasaki Sweet Potatoes with Sriracha and Roasted Garlic BBQ Sauce | p. 164 |
| Chicken Spiedies | p. 166 |
| Lentil Salad with Sugar Snaps and Balsamic Vinaigrette | p. 168 |
| Chicken Encrusted with Flax Plus Multibran Flakes | p. 170 |
| Thai Red Curry with Roasted Kabocha Squash and Shrimp | p. 174 |
| Curried Chicken Salad | p. 176 |
| Grilled Chicken with Barley and Mushroom Medley | p. 178 |
| Lentil Slaw and Tomato Salad | p. 180 |
| Rainbow Carrots with Spicy Asian Vinaigrette | p. 182 |
| Flatbread Pizza with Grilled Eggplant and Zucchini | p. 184 |
| Chapter 7 Date Night | p. 187 |
| Smoked Paprika Shrimp with Zucchini "Spaghetti" | p. 188 |
| Pork Tenderloin Medallions with Rosemary Marinade | p. 190 |
| Mediterranean Barramundi Parcels | p. 192 |
| Gnocchi with Roasted Kabocha Squash | p. 194 |
| Salmon Parcels with Cilantro Mint Pesto | p. 196 |
| Pork Tenderloin with BBQ Coffee Rub | p. 198 |
| Thai Lime and Chili Cashew-Crusted Chicken | p. 200 |
| Roasted Butternut Squash Cups with Red Curry | p. 202 |
| Lemony Smoked Paprika Chicken | p. 204 |
| Tunisian Pizza with Cauliflower Crust | p. 206 |
