When Jamie Davidson reached out to me to review her recent book “Livin’ Lean with Trader Joe’s®”, I couldn’t say no. Many gluten-free and food allergy people across the country have come to love and rely on Trader Joe’s for their groceries and I was looking for new food allergy friendly and gluten free recipes.
When I opened the 200 page paperback book, I was surprised to see that it provides so much more than recipes. In very clear and concise language it gives a blueprint for healthy living. From “How to get movement into your day” to menus for delicious meals for a total daily calorie count of 1400 calories, as well as a weekly shopping list, this book is a simple guide for people who want to lose weight and eat better. Recipes have easy to read icons denoting them as “gluten-free”, “vegan” or “vegetarian”. There is minimal prep required. If you have never cooked a day in your life, this book is for you. In our food allergy, gluten free home, I’ve been looking for recipes that my food allergic teenager can make herself.
I chose two food allergy friendly, gluten-free recipes to make for my family. Most ingredients were purchased at Trader Joe’s except for the chicken. Check back soon when I post my riff on the LATIN BLACK BEAN SOUP WITH PUMPKIN. For now, here’s a recipe from the book.
CHICKEN A LA KING from Livin’ Lean with Trader Joe’s® (re-printed with permission)
TJ’S Extra Virgin Olive Oil Spray
1/3 tsp TJ’s crushed Garlic or 1 clove minced
3/4 package – 8 oz frozen TJ’s Asparagus Spears, cut on the bias in bite-size pieces, or fresh
10 oz chicken broth (I put in 1/3 of a cup)
1/4 tsp thyme
1 12 oz can fat-free evaporated milk * I subbed rice milk
1/3 cup all-purpose flour * I subbed 1 TBSP cornstarch
2 TBSP dry sherry
2C (8 oz) TJ’s Just chicken or 2 cups chopped cooked chicken breast
2 C frozen TJ’s Fire Roasted Bell Peppers and Onions
Salt & pepper
2 pouches frozen TJ’s Brown Rice heated; or 4 Cups cooked brown rice
1. In a large nonstick skillet sprayed with olive oil spray, add garlic, asparagus, broth and thyme and cook over high heat. Bring to a simmer and then reduce the heat and simmer covered for 5 minutes.
2. Wisk together the flour and half of the evaporated milk in a medium bowl. Stir it into the asparagus broth. Add the remaining evaporated milk and cook for 10 minutes longer or until thickened, stirring occasionally.
3. Add sherry, chicken, bell peppers, and onions and cook for 2 more minutes, stirring constantly. Season to tasted with salt and pepper, if desired. Serve over warm brown rice.
If you’re looking for a book to give your college bound freshman, your newly diagnosed heart patient friend, or just looking for something that is a food allergy friendly version of fast food, I strongly recommend Livin’ Lean with Trader Joe’s® .
130 Court Street
Brooklyn, NY 11201
* disclosure, the book was sent to me for review
This blog post was re-printed on the Trader Joe’s Blog.