My take on HAPA Food Truck Crispy Cauliflower Tacos 

In honor of taco tuesday i’m sharing my latest taco creation inspired by HAPA Food Truck’s Crispy Cauliflower tacos. Below is the recipe for my adaptation.

My take on HAPA crispy cauliflower tacos
Crispy Cauliflower Tacos – Serving Size: 2 Tacos

Ingredients – 

1/4 cup of Trader Joe’s Kung Pao Tempura Cauliflower

1/4 cup of Trader Joe’s spicy Thai Shrimp fried rice, use only the rice

1 Tablespoon of sautéed kale 

2 Tablespoon of Trader Joe’s Tropical Salsa 

2 tortillas

Recipe –

  1. Bake cauliflower according to package directions.
  2. Microwave sautéed kale and fried rice for 30 seconds or until heated through.
  3. Micowave tortillas with wet paper towel for 30 seconds on each size.
  4. Put Tempura cauliflower, rice and kale mixture in tortilla and top with tropical salsa.
  5. Enjoy warm!
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3 Awesome Mini Egg Cups To Try This Week!

I’ve come to the realization recently that my lunch and dinner menus are pretty strong, but my typical breakfast of toasted ezikiel bread with almond butter is kind of weak so I have decided to up my breakfast game and I found some yummy mini egg muffin bites on Pinterest to try. What I like about these recipes is that you can make a batch during the weekend and then you have an easy breakfast to heat up when you are heading out the door to work during the week!

  1. Petite Vegetable Frittatas

Mini Veggie Frittatas

2. Huevos Racheros Cups

huevos-rancheros-cups
3. Egg and Spinach Cups

Spinach & Egg Bites

2 Awesome Zucchini Recipes

Ever since my work colleague turned me onto this julienne peeler i’ve been a zucchini noodle (zoodle) addict. Veggie noodles are an awesome low calorie way to make your favorite pasta dishes. Today I’m sharing two delicious recipes. One recipe is a variation of cacio e pepe and the other is Kung Pao Chicken zoodles.

Cacio e Pepe Zoodles –Serving size: 2 cups

Cacio e pepe zoodles

Ingredients – 

1 cup of zucchini noodles

1 tablespoon of olive oil

2 tablespoons of boiling water

1 1/2 tablespoons of parmesan cheese

2 teaspoons of black pepper

Recipe – 

  1. Peel zucchini using a julienne peeler or you can buy premade zucchini noodles from most grocery stores.
  2. Heat olive oil in a sauté pan.
  3. Sauté zoodles for 3-5 minutes or until heated through.
  4. In a bowl combine boiling water, parmesan cheese and black pepper to form a paste.
  5. Add cheese and pepper paste to your zoodles and mix throughly.
  6. Enjoy warm!

 

Kung Pao Chicken Zoodles – Serving size – 1/2 cup

Kung Pao Chicken Zoodles

Ingredients – 

1 cup of zucchini noodles

1 tablespoon of olive oil

1/2 cup of Trader Joe’s Kung Pao Chicken, cooked

Recipe – 

  1. Peel zucchini using a julienne peeler or you can buy premade zucchini noodles from most grocery stores.
  2. Heat olive oil in a sauté pan.
  3.  Sauté zoodles for 3-5 minutes or until heated through.
  4. In another pan sauté Trader Joe’s Kung Pao chicken according to package directions.
  5. Once your chicken is fully cooked combine with your cooked zoodles and add sauce and mix throughly. Add peanuts as your garnish.
  6. Enjoy warm!

 

 

 

Trader Joe’s Products I Love: Island Salsa

In today’s addition of Trader Joe’s products I love I’ve decided to feature Island Salsa.

54858-island-salsa

This product is a perfect condiment for tacos and I’ve also used as a marinade for my lemon & olive oil baked chicken tenders, which is exemplified in my zucchini noodles, kale and black bean recipe (see below) and as a spread on my Thai Sweet Chili Veggie Burger (see below).

 

Island salsa marinated chicken, black bean and kale zucchini noodles – Serving size: 1 cup (2 servings)

Island Salsa Zuchinni Noodles

 

 

 

 

 

 

Ingredients – 

lemon & olive oil baked chicken tender, shredded

2 tablespoons of island salsa

1/4 cup of black beans

1/3 cup of sautéed kale 

1 cup of zucchini noodles ( I use this julienne peeler to make my zucchini noodles)

1 tablespoon of olive oil

Recipe – 

  1. Marinate shredded chicken for at least 15 minutes or overnight in island salsa.
  2. Peel zucchini using a julienne peeler or you can buy premade zucchini noodles from most grocery stores.
  3. Heat olive oil in a sauté pan.
  4. Add zucchini noodles to the pan and cook for 3-5 minutes or until heated through.
  5. Heat your pre-cooked sautéed kale in microwave for 30 seconds.
  6. Add your shredded chicken, kale and black beans to the zucchini noodles and heat over low heat for one minute or until all ingredients are combined.
  7. Add a sprinkle of parmesan cheese if desired and enjoy warm!

 

Thai Sweet Chili Veggie Burger With Tropical Salsa Spread  – Serving Size: 1 Burger

Sweet Thai Chili Veggie Burger

Ingredients – 

Thai Sweet Chili Veggie Burger

1/3 cup of sautéed kale

1 tablespoon of Trader Joe’s fire roasted bell peppers and onions (optional)

1 tablespoon of spicy peanut vinaigrette (optional)

1 piece of  Trader Joe’s reduced fat white cheddar cheese

2 pieces of ezekiel bread

1 tablespoon of island salsa

Recipe – 

  1. Put slice of white cheddar cheese on one piece of bread.
  2. Toast both pieces ezekiel bread in toaster oven or if you don’t have a toaster oven you can bake in the oven at  350°F for 6-8 minutes or until cheese is bubbling.
  3. Cook thai sweet chili veggie burger according to the directions on the package.
  4. Heat your pre-cooked sautéed kale and roasted bell peppers and onions  in the microwave for 1 minute or until heated through.
  5. Coat kale and roasted pepper mixture with spicy peanut vinaigrette (if using).
  6.  Top veggie burger with sautéed kale and peppers and tropical salsa and use toasted ezekiel bread as your bun. Put the plain piece of bread on the bottom and the piece with melted cheese on the very top.

Brownie S’mores Bite

With the 4th of July holiday coming to an end I thought I would share one more sweet bite, which is the ultimate summer dessert, S’mores!.

I love s’mores so when I saw the Mocha S’mores Brownie Cake on Coffee & Champagne I knew I had to try to replicate as a bite.

Brownie S’mores Bite – Makes 6 Brownie S’mores Cups

brownie S'mores bite

Ingredients – 

1/2 cup graham cracker crumbs

1 1/2 tablespoons of melted butter

1 teaspoon of sugar

Brownie mix + ingredients listed on box (egg, water and canola oil)

2 Tablespoons of milk chocolate chips

1 Teaspoon of heavy cream

2 mini marshmallows

Recipe – 

  1. Preheat oven to 350°F.
  2. Combine graham cracker crumbs, melted butter and sugar and mix throughly.
  3. Put graham cracker mixture into each mini muffin cup to form cups.
  4. Make brownie batter according to directions on box.
  5. Add tablespoon of brownie mixture to center of each graham cracker cup.
  6. Bake for 18 minutes or until brownie is cooked through.
  7. Make your  chocolate ganache – put heavy cream into small bowl and microwave for 30 seconds or until close to boiling. Add milk chocolate chips and mix until smooth.
  8. Put spoonful of chocolate ganache into each graham cracker brownie cup.
  9. Roast mini marshmallows. I do this by taking the grate off the stove and roast marshmallows on skewer to desired doneness.
  10. Enjoy!

 

4th of July Sweet Bites

I hope everybody is having a wonderful 4th of July weekend! Today i’m sharing two sweet bites, which are perfect additions to any fourth of July menu.

White Cake Cup With White Chocolate Ganache, Frosting and Berries, Makes 24 mini cups

Cake & Berries

Ingredients – 

1 Box White Cake Mix + ingredients listed on box

2 Tablespoons of white chocolate chips

1 Teaspoon of heavy cream

vanilla frosting

2 Strawberries, cut into bite sized pieces

Handful of blueberries

 

Recipe – 

  1. Preheat oven to 350°F.
  2. Follow directions on cake mix to make cake batter.
  3. Fill mini cupcake cavities with cake batter, a little over 1/2 way full.
  4. Bake cake bites for 15 -18 minutes or until cooked through. You can test by inserting a toothpick into cupcake and if it comes out clean it’s baked enough.
  5. Make your white chocolate ganache – put heavy cream into small bowl and microwave for 30 seconds or until close to boiling. Add white chocolate chips and mix until smooth.
  6. Put spoonful of white chocolate ganache into center of cake bite. Cover with vanilla frosting and top with strawberries and blueberries.
  7. Enjoy!

 

Brookie Cups With White Chocolate Ganache, Frosting and Berries – Makes 12 cups

Screen Shot 2017-07-03 at 4.27.24 PM

Ingredients – 

1 package of cookie dough, I used Trader Joe’s Chunky Chocolate Chip Cookie Dough

1 box of brownie mix + ingredients listed on box (egg, canola oil, water)

1 Teaspoon of heavy cream

vanilla frosting

2 Strawberries, cut into bite sized pieces

Handful of blueberries

Recipe – 

  1. Preheat oven to 350°F.
  2. Follow directions on brownie  mix to make brownie batter.
  3. Fit cookie dough into muffin tin cavities to form cup shape.
  4. Add brownie batter inside each cookie dough cup.
  5. Bake for 18-20 minutes or until brownie is cooked through.
  6. Make your white chocolate ganache – put heavy cream into small bowl and microwave for 30 seconds or until close to boiling. Add white chocolate chips and mix until smooth.
  7. Put spoonful of white chocolate ganache into center of each brookie cup. Cover with vanilla frosting and top with strawberries and blueberries.
  8. Enjoy!

Caprese Bite

Caprese Mini Bites

Caprese Bite – 2 mini bites

Ingredients – 

2 slices of bread (I like using ezekiel bread)

1 cherry tomato, cut into bite sized pieces

Ciliegine, cut into bite sized pieces

1  basil leaf

1 teaspoon of balsamic glaze

Recipe

  1. Toast piece of bread.
  2. Put toasted bread into mini muffin tin cavities to form cup shape. I didn’t have to bake, but if bread is not forming into cup shape bake in mini muffin pan at 350 degrees for 6-8 minutes.
  3. Add cherry tomato, mozzarella, basil leaf to bread cup.
  4. Drizzle balsamic glaze on top.
  5. Enjoy!