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If you shop at Trader Joe’s, you know just how fantastic it can be: The snacks! The cheap organic produce! The free coffee samples! Still, though we love some of the offerings at our local TJ’s, shopping there can be stressful. The lines are long, it’s hectic, and with the crowds, it can be challenging trying to find good stuff and read labels. So we decided to take some of the hassle factor out for you. We took a walk through our local store and picked out some of our must-have products, to make your next shopping trip easier, healthier and tastier. Did we leave off one of your favorites? We’d love to hear about it! Write to us and tell us what’s always in your TJ’s shopping cart.
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Broccoli Rice
As much as we love cauliflower, it’s nice to have another option for pre-made vegetable rice. Try it as a base for fritters, toss a handful into smoothies, make it a base for fried “rice,” use it in stuffed peppers.
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Antipasto Cherry Tomatoes
It’s like a trip to Italy (or, at least, Eataly) in a package. These super-sweet tomatoes are semi-dried, then packed in extra-virgin olive oil with garlic, oregano and a touch of salt. They’re bursting with flavor and so versatile. Have them with cheese and crackers, toss them with garbanzo-bean pasta, or blend them up for a quick pizza sauce. More info here.
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Shaved Brussels Sprouts
Speaking of awesome shortcuts, we can’t remember how we managed without TJ’s pre-shaved Brussels sprouts. They’re perfect for a quick sauté or slaw (see recipe, below), and we also love mixing them with TJ’s shredded carrots and transforming them into an egg roll bowl (think egg roll without the fried exterior).
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Jicama Sticks
Skip the peeling and chopping and use these ready-cut root-vegetable sticks for guacamole-eating “emergencies.” You get the crunch you want, but with far fewer carbs than chips and an added bonus: Lots of vitamin C and prebiotic fiber. Prebiotics are food for your gut bacteria, so they’re just as important as probiotics. Eating jicama (pronounced “HIC-a-ma”) can help boost your immune system and digestion—and did we mention it’s delicious? Juicy and crunchy and a little nutty—The Kitchn describes it as a “savory apple,” and we love that.
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Everything but the Bagel Sesame Seasoning Blend
This item is super-trendy, with good reason. Sprinkle it on eggs, stir it into the breading for chicken or fish, toss it with vegetables before roasting. Beth, our resident chef, loves to make “bagel, hold the bagel” for lunch: Endive spears spread with cream cheese, topped with smoked salmon and this spice mix.
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Steamed Lentils
Yes, we know, making lentils isn’t that hard—but on busy weeknights, we’re happy to have a shortcut. TJ’s are so convenient, cooked perfectly and, of course, loaded with fiber, iron and other nutrients. We have a perfect way to enjoy them—see recipe below.
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Green Goddess Dressing
Herby green goddess is one of our favorite dressings, but it takes a while to make it from scratch. Usually we shy away from bottled dressings because they tend to use low-quality vegetable oils—but not this one. TJ’s blends heart-healthy olive oil with avocado, cider vinegar, parsley, scallions, basil and other wholesome ingredients. With just 20 calories per 2 tablespoons, you can’t go wrong.
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Organic, Fair Trade Coffee
If there’s a better price for really good, organic, fair-trade coffee, we’ve never seen it. Coffee is one of the most chemically treated foods, so buying organic is a good idea, especially for those of us who drink it every day (sometimes twice). You could almost pay the same price for a single latte at some places; instead, spend $7.50 for 13 oz. of great coffee beans (grind them in the store if you prefer your joe pre-ground). You save money, make it the way you like and avoid surly baristas.
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Just A Handful of Pitted Manzanilla Olives
One question we get a lot is about how to find healthy savory snacks. This one is great—a throw-in-your-bag convenient pouch filled with just the right amount of olives (around 10). They’re low carb, full of healthy fats and fiber, and rich in antioxidants like vitamin E, plus they really satisfy that salt craving.
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Cauliflower Gnocchi
Cauliflower is everywhere and everything these days—rice, pizza crust, and now gnocchi. TJ’s is frozen and contains only a few clean ingredients—and with the cauli in there, you trade the empty carbs in traditional gnocchi for a far more nutritious version, without sacrificing taste. Plus, it cooks up really fast and doesn’t need to be defrosted, so you’re just 10 minutes from “what’s for dinner?” to sitting down at the table. (Pro tip: Follow this cooking advice for the best result.)
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Balsamic Brussels Sprouts with Bacon & Shallots
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Serves: 4
3 slices bacon, no added nitrates or nitrites, chopped
3 small shallots, thinly sliced
½ tsp sea salt, divided
1 lb Brussels sprouts, trimmed and shredded
1 tbsp balsamic vinegar
¼ tsp ground black pepper
3 tbsp roasted, salted pumpkin seeds
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NOTE: Prefer not to eat bacon? Leave it out and sauté the vegetables in avocado oil or ghee.
1. To a large skillet on medium, add bacon and cook, stirring occasionally, until bacon is crisp and fat has rendered, 6 to 7 minutes. Using a slotted spoon, transfer to a plate.
2. Reduce heat to medium-low. Add shallots to skillet and season with ⅛ tsp salt and cook, stirring often, until golden, about 8 minutes. Increase heat to medium; add Brussels sprouts and ⅛ tsp salt and cook, stirring often, for 1 minute. Add vinegar and cook 1 to 2 minutes more, until Brussels sproutsare wilted. Season with remaining ¼ tsp salt and pepper.
3. Transfer to a serving bowl; top with reserved bacon and seeds.
Recipe by Beth Lipton, from Clean Eating magazine
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Serves: 4
1 Tbsp Dijon (or other good-quality mustard)
2 Tbsp any wine or sherry vinegar
4 Tbsp olive oil
1 tsp salt, plus more to taste
Black pepper, to taste
4 cups cooked lentils
3 large ripe tomatoes, chopped
1 large cucumber, peeled, seeded, and chopped
1 cup chopped carrots
1 cup chopped celery
1/2 cup chopped red onion
1/4 cup chopped fresh parsley or dill
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1. Mix mustard, vinegar, oil, salt, and pepper in a large bowl with 2 tablespoons water; whisk until well combined.
2. Add remaining ingredients to the bowl and toss until coated with dressing. Season to taste.
photo & Recipe by Mark Bittman
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Our 4/30 Spring Cleaning Nutrition Workshop is sold out! We still have a few spots left in our 5/1 Workshop, taking place at Alma from 11AM-12PM.
To sign up or learn more, please email sydney@middlebergnutrition.com.
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