12 Healthy Trader Joe’s Recipes For Breakfast, Lunch, and Dinner

And yes, they taste good!

In This Article
View All
In This Article

Trader Joe's

Anyone who’s spent time in Trader Joe’s knows that the place is teeming with cooking inspiration. Each visit is like a treasure hunt for ingredients to make meal prep easier and more interesting. A big bonus is that a lot of what you’ll discover happens to be healthy, too. So, it’s a win-win. Here, you’ll find 12 tasty recipes that are as nourishing as they are simple. And every last one can be pulled entirely from the aisles of your local Trader Joe’s.  

In order to make the cut in this healthy recipe roundup, we focused on dishes that include fruits and/or vegetables, a protein source, healthy fats, whole-grains and fiber-rich ingredients, as well as minimal added sugar. Additionally, it’s worth noting that shortcut ingredients, from canned beans to boxed soup, are typically higher in sodium than homemade. So, keep this in mind if you’re watching your sodium intake. 

With that, here’s your hit list of healthy Trader Joe’s recipes that aren’t just easy, but good for you, too. 


To start your day off right, opt for meals that include fruits and vegetables, as well as satiating whole grains and protein. 

Blueberry Banana Overnight Oats

Put one tablespoon almond butter, one teaspoon honey, and ½ a ripe banana into a jar that can hold at least eight ounces. Aggressively mash ingredients with a fork to blend. Add ⅔ cup milk, a rounded ⅓ cup oats, two teaspoons of hemp seeds, and a dash of ginger. Stir well. Cover and refrigerate overnight. Top with fresh or defrosted frozen blueberries before serving. 

Savory Loaded Cauliflower Pancakes 

Cook Cauliflower Pancakes according to package directions. While the pancakes cook, poach your eggs. Then, mash a ripe avocado in a bowl with a squeeze of lemon and pinch of salt. Top each pancake with a spoonful of mashed avocado and a poached egg. Season with salt and pepper, and serve with your favorite hot sauce

Strawberries & Cream Smoothie

Empty a 5.3-oz container of vanilla Skyr into a blender. Add a big handful of fresh strawberries, ½ of a frozen ripe banana, one tablespoon hemp seeds, two dashes of cinnamon, ¼ cup cold water, and a few ice cubes. Optional: add a handful of baby spinach. Blend until smooth, and serve. 

Tex Mex Tofu Tacos

Set a cast-iron or nonstick skillet over medium-high heat and coat with extra-virgin olive oil. Cover corn tortillas with Fancy Shredded Mexican Style Cheese Blend, and cook until the tortilla begins to brown and the cheese melts. Remove from the pan and keep warm near the stove. Add a splash more oil to the pan. Crumble firm tofu, add Organic Broccoli Slaw, and a few dashes of cumin. Cook, stirring gently, until the tofu is warm and vegetables are slightly tender. Add Salsa Autentica, season with salt, and stir again. Spoon the slaw and tofu mixture onto tortillas, and add more salsa, if desired.


Lunches can be light, just make sure you have plenty of lean protein to keep you full until dinner. Add sauces, dressings, and other condiments for a bust of flavor.

Miso Ginger Dumpling Soup

In a saucepan, bring TJ’s Miso Ginger Broth to a boil. Add frozen Chicken Gyoza Potstickers, and cook until tender. Plunge a big handful of any chopped leafy greens, or baby spinach, into the soup. Top with sliced scallions. Serve with Crunchy Chili Onion to spice up each bowl. 

Chopped Chicken and Apple Salad 

Cook boneless, skinless chicken breasts until done and set aside. In a large bowl, toss together the Organic Mediterranean Style Salad Kit with the included packets of dry ingredients. Cube the chicken and add it to the salad along with diced apple. Dress with a ratio of ⅔ of the dressing packet and ⅓ red wine vinegar. Toss well and enjoy. 

Lavash Pesto and Veggie Pizza 

Spread pesto over TJ's Whole Wheat Lavash Flatbread. Top with grated mozzarella and a light dusting of Parmesan cheese. Lay a few paper thin slices of Sliced Prosciutto over the flatbread. Bake on a sheet pan at the bottom of a 450-degree oven until crisp and melty. Remove from the oven and toss a big handful of Wild Arugula with lemon juice, olive oil, and salt, and arrange over the pizza. Cut into squares and serve. 

Shrimp Burgers With Avocado Mayo

Cook Trader Joe’s Shrimp Seafood Burgers  according to package directions. Mash equal amounts of ripe avocado and mayonnaise with a generous squeeze of lime juice and pinch of salt. Tuck burgers into burger buns and garnish with avocado mayo, Hot & Sweet Jalapeños, and a generous pile of shredded cabbage that’s lightly dressed with olive oil and lime juice.   


For dinner, you can’t go wrong with a protein paired with vegetables and/or grains. Again, rely on TJ’s wide variety of condiments for added flavor.

Chicken Shawarma Skewers with Yogurt Sauce

Cut Shawarma Chicken Thighs into cubes and thread onto skewers. Grill or broil until cooked through. Make a yogurt sauce by whisking together plain Greek yogurt, lemon juice, salt, chopped fresh mint, and minced garlic. Remove chicken from skewers and serve in warm whole-wheat pita bread, with diced Organic Persian Cucumbers and diced tomato. Spoon yogurt sauce over everything and serve.

Warm Lentil Salad With Salmon 

Season salmon filets with Salmon Rub Seasoning Blend and cook using this method. Warm Steamed Lentils in the microwave according to package directions. While still warm, toss lentils with arugula, Cracked Olive Salad, and crumbled goat cheese. Spoon onto a plate and top with salmon.

Mezze Plate Meal

Lightly brush both sides of a Traditional Indian Style Flatbread with olive oil, season with salt, and cut into wedges. Arrange the bread on a baking sheet and lightly toast in a toaster oven. Then, arrange any or all of the following on a serving plate or platter: Greek Chickpeas with Cumin and Parsley, Eggplant Garlic Spread, grilled artichoke quarters, Organic Hummus, tabbouleh, a chunk of feta, Sweet Mini Peppers, sliced Persian cucumbers, and Organic Carrots of Many Colors

Spicy Polenta Lasagna

Spread a few spoonfuls of Calabrian Chili Spicy Pasta Sauce in the bottom of an 8-in-square baking pan. Cut one tube of Organic Polenta into 1/4-inch-thick rounds. Arrange half the polenta slices in the pan, followed by a handful of baby kale, half the remaining sauce, and enough shredded mozzarella to lightly cover the surface. Repeat a second layer, finishing with the cheese. Bake until the sauce bubbles and the cheese melts. Finish by browning under the broiler. Cut into squares and serve.

Was this page helpful?
Related Articles