2C Shredded Carrots 1½C Mandarin Oranges 1C Medjool Dates ½C Toasted Pine Nuts ½ bottle TJ’s Sesame Vinaigrette 1) Combine all ingredients in a large bowl. Cover and refrigerate or serve immediately. Chef Crissi (Tucson Store 88/Grant & Swan)
1 yellow cake mix 1 small butterscoth pudding 4 eggs 1/4 cup oil 1/4 cup water 2 tsp. Trader Joe’s pumpkin pie spice Mix all ingredients together then pour into a greased bundt pan. Bake at 350 degrees for 50-55 minutes.
Olive oil 1 brown onion, chopped fine 1 green pepper, chopped fine 3 ribs celery, chopped fine 1 T. TJ’s Crushed Garlic Creole seasoning, to taste 2 t. herbes de Provence 2 parsnips, peeled and diced 1/2 pkg. TJ’s Baby Carrots, diced 1 15.5oz can diced tomatoes, no salt added kind …
4C TJ’s Vegetable Broth 4 cloves Fresh Garlic 1¼C TJ’s Arborio Rice 2C TJ’s Canned Corn ½C Parmesan Cheese, grated ½C Mozzarella Cheese, shredded 1) Boil 2C broth. Add garlic, rice and corn. Cook 1-2 minutes. Add the rest of the broth, heat to boil then reduce heat to medium. 2) …
2 Eggplants ½ tub TJ’s Tahini Sauce 1t lime juice 3t olive oil cracked black pepper, to taste 3 cloves garlic, crushed chopped cilantro, to taste 1t ground cumin 1) Preheat oven to 375º. 2) Cut eggplants in half, wrap in tin foil, and bake for 45 minutes. 3) Put all …
1 bag Fresh Spinach 1C TJ’s Just Salmon ½C Shredded Carrots ¼C TJ’s Shitake Sesame Dressing 2T Toasted Almonds 1) Place first three ingredients in a large bowl and toss with dressing. 2) Garnish with almonds and serve immediately. Chef Crissi (Tucson Store 88/Grant & Swan)
Serves 4 Ingredients: 12 eggs 12 Hungarian Hot Wax Banana Peppers ½ pound Mexican Velveeta Trader Joe’s Salsa Del Cabo Trader Joe’s Multi-Grain and Seed Loaf. Slice the peppers in two length wise. (Leave the seeds in for more heat) Place your choice of oil in a large frying pan. Place …
TJ’s Gingerbread Mix with a flax egg and coconut oil. Baked at 350 for 25 minutes, then sprinkled with unsweetened coconut and covered with foil for 10 more More pictures and step-by-step instructions at www.theactorsdiet.com
I created this the other night when I felt inspired to bake something sweet and a little spicy with my leftover zucchini and yellow squash from the farmer’s market. With the addition of pumpkin puree, it is so moist and delicious that you’d never believe it’s gluten free. * 1/3 cup …
Melt butter for a just little bit, add one quater teaspoon ginger, crushed sesames to be very fine, with a dash of cinnamon.
