Bite of the Day: green curry tempeh in scallion pancake cup 


Today’s bite  & meal of the day is green curry tempeh in scallion pancake cup.

Serving: 1 scallion pancake  cup


1 leftover scallion pancake from Chinese takeout, or 1 Trader Joe’s scallion pancake

1 Teaspoon  of Trader Joe’s roasted red peppers 

1 Teaspoon of  frozen edemame 

1 Teaspoon of broccoli 

1 Teaspoon of tempeh 

2 Teaspoons of Trader Joe’s Green Curry Sauce 


1. Preheat oven to 350 degrees 

2. Make sure scallion pancake is heated through & put in mini muffin tin cup,  it’s easier to use heated trader Joe’s scallion pancake then takeout leftover, but both ways work 

3. Heat scallion pancake cup in oven for 12 minutes 

4. While scallion pancake cup is in the oven, cook remaining ingredients in pan until heated through 

5. Take out scallion pancake cup from oven and add filling to cup. 

6. Serve warm 


Meal & Bite Of The Day: Lemon Garlic Tilapia & Polenta

Today’s Meal & Bite is… Lemon Garlic Tilapia & Polenta.

Lemon Garlic Tilapia, Spinach  Polenta Bowl

Ingredients –

 1 piece tilapia

1 Tablespoon of minced garlic 

2 Tablespoons of lemon juice, divided 

1/2 Tablespoon of butter 

1/2 cup spinach 

2 Tablespoons of olive oil, divided

1/2 Cup Trader Joe’s Cooked Polenta 

Recipe – 

Lemon Garlic Tilapia – 

1. Put tilapia, lemon juice & garlic in plastic bag & marinate tilapia for 30 minutes or overnight 

2. Heat butter in pan, once pan is hot add tilapia 

3. Cook tilapia for around 5 minutes or until white and breaks easily into flakes when you break with a fork, top with a little more lemon juice.

4. Serve warm 

Sautéed Spinach with Garlic –  
1. Heat 1 Tablespoon of olive oil, until large pot is hot.

2. Add spinach and cook for around 10 minutes until wilted. 

3. Add 1 tablespoon of minced garlic and Parmesan cheese. 

Polenta – 

1. Heat tablespoon of olive oil

2. Once hot add rounds of Trader Joe’s polenta 

3. Cook  for around 5 minutes, until heated through 

Polenta Cup with Lemon Garlic Tilapia, Spinach & Cherry Tomatoes – 

Ingredients – 

1 Tablespoon of cooked polenta 

1/2 Tablespoon of cooked lemon garlic tilapia

1/2 Tablespoon of sautéed garlic spinach and cherry tomatoes 

Recipe – 

1. Preheat oven to 350 degrees 

2. Put tablespoon of cooked polenta into mini muffin tin cup

3.  Cook for 12 minutes 

4. Remove from oven and use spoon to make indentation in center of polenta cup 

5. Let cool for 5-10 minutes then remove from mini muffin tin

6. Add cooked tilapia, sautéed spinach & cherry tomatoes to polenta cup 

7. Serve warm