Brown Rice Asian Stir Fry

You asked for quick and easy, so we're giving you just that! This healthy asian stir fry requires about 20 minutes of prep time and is loaded with healthy veggies, whole grains, and a complete protein. Warning: please don't be intimidated by the multipart directions. Whether you're already a top chef or you've never turned your gas on, this recipe is easy to follow and is practically fool proof. While some of you may choose to chop your veggies individually (all the more power to you), we're thankful that Trader Joe's has developed a pre-cut Asian stir fry veggie blend for those nights we're tied for time… which is the case for us most nights. 

Ingredients (serves 2): 

  • 1 package Trader Joe's Asian vegetable stir fry
  • For those of you who chose to make stir fry from scratch, include: 1/4 cup green peppers, sliced, 1/4 cup red peppers, sliced, 1 cup broccoli, raw, 1/2 cup snap peas, 1/4 cup snow pods, 1/2 cup white onions, chopped, 1/4 cup mushrooms, sliced, 1/4 cup baby carrots, 1 cup bok choy, 1/4 cup baby corn
  • 2 whole eggs
  • 1/2 cup organic, brown rice 
  • 1/4 cup water (for veggies)
  • 1 1/4 cup water (for rice) 
  • 2 tablespoons Trader Joe's Island Soyaki sauce 
  • 1 tablespoon extra virgin olive oil 
  • 2 tablespoons siracha sauce 
  • 2 tablespoons rice vinegar 


Part 1

  1. Add olive oil to medium stir fry pan, over medium heat. Add vegetables and distribute evenly throughout the pan. 
  2. Add rice vinegar and Soyaki sauce. Mix vegetables into sauce over flame. Let cook for about 10 minutes. 
  3. Add siracha sauce and water. Continue to mix vegetables into sauce over flame for about another 10 minutes. Vegetables should cook for a total of ~20 minutes (or until preferred). 

Part 2

  1. While veggies are cooking, on separate burner combine 1/2 cup rice and 1 1/4 cup water into saucepan. 
  2. Stir slightly and bring contents to a bowl. 
  3. Reduce heat to low and cover with lid. 
  4. Allow to simmer for 10-12 minutes or until water is absorbed. 

Part 3

  1. Once vegetables are cooked you may use the same pan to fry 2 eggs.
  2. Crack eggs over pan and cook over medium. 

Part 4

  1. Plate dishes by placing rice underneath the stir fry and lastly add the egg on top. May top with additional siracha to taste. 
  2. ENJOY 

Omelet Muffins

Hosting a healthy summer brunch party can be stressful. Unless you hire an omelet chef, you face the dilemma of keeping the eggs hot, personalizing orders, and feeding all of your guests at the same time. Before you throw in the towel and turn to the convenient bagels and cream cheese, we have your solution: omelet muffins! 

They're exactly what their name suggests. "Omelets" made in muffin tins. They allow you to simultaneously cook for an entire brunch party and personalize orders. Not to mention, they're kind of adorable to showcase. Below we are sharing one of our favorite recipes, but feel free to tailor it to you or your guests! 

Ingredients: (makes 8 muffins)

omelet muffins
  • 8 eggs
  • 1 cup diced bell peppers
  • 1 cup diced onion
  • 2 handfuls chopped spinach
  • 1/2 cup milk
  • 1/3 cup shredded cheddar cheese (or cheese of choice)
  • salt and pepper to taste


egg recipes

1. Preheat the oven to 350 degrees F. Spray 6 or 7 muffin cups with nonstick spray.

2. In a medium bowl, whisk together the eggs, veggies, and milk. Scoop into the prepared muffin tins (We find it easiest to use a 1/3 cup measuring cup) almost to the top. Sprinkle cheese on top. Then give each one a good dose of pepper or a pinch of salt.

4. Bake 25 to 30 minutes, or until egg is cooked through. Easy way to check the egg: touch the middle of the muffins. If they are still wet and gooey, they'll need a little more time in the oven. They should feel cooked through.

5. Serve egg muffins immediately (with salsa or guacamole, if desired).


Glam Granola

Granola is one of those foods that can trick even the most health conscious consumers. What comes to mind when you think granola? Camping, backpacks, breakfast, snacking… are we right? What you may not be thinking of is SUGAR. As with many packaged foods, the serving size of granola is often misleading. If you are eating 1 cup of granola (trust us, it's easy to do) you could easily be mindlessly snacking on more than 550 calories, 28 grams of sugar and over 80 grams of carbs (eeeek). The worst part? You're most likely still feeling lethargic and hungry just a few hours post that brutal sugar spike.

So, how to avoid this fiasco? Make your own! When it's done right, granola makes for a great snack. Enjoy it on its own or use it as a topping over Greek yogurt with fruit. It's about time granola got a makeover. 

Glam Granola Recipe (makes 8 servings):

  • 4 cups oats
  • 1/2 cup coconut flakes
  • 1 cup chopped almonds
  • 1 cup chopped or whole pistachio nuts
  • 1/2 cup raw pumpkin seeds
  • 2 teaspoons flax seeds (and/or chia seeds)
  • 1/2 cup cup goji and/or mulberries
  • ⅓ cup cold pressed extra virgin coconut oil
  • 1/4th cup maple syrup
  • 2 teaspoons cinnamon
  • 2 teaspoons vanilla extract
  • ¼ teaspoon sea salt


1. Preheat oven to 350 degrees and line a baking sheet with tin foil

2. Add the liquid ingredients to the chopped nuts, seeds, and oats and stir until clusters begin to form

3. Spread evenly on baking sheet and bake for 20-25 minutes until granola is golden brown

Quinoa-Mexicana Salad

We're always in for Mexican food, but between the tacos, tortilla chips, and queso, it's fair to say that Mexican cuisine often comes with a price tag. And we're not talking money. That's why we've added a Mexican flare to your standard quinoa salad. This is a Tovita favorite because it combines a high-protein whole grain with fibrous fruits and veggies. Between the black beans and the quinoa, this dish can stand alone as a meal or make for a delicious side. Make a batch of this versatile recipe to have on hand for the busy week, or get creative and showcase it at your next dinner party stuffed in fresh crispy peppers. Promise, this one's a crowd pleaser.

quinoa salad

Ingredients (serves ~6-8):

  • 1 cup quinoa (any color of preference)
  • 1 cup black beans
  • 1 cup corn (optional: use Trader Joe's corn salsa)
  • 1/2 large avocado, cubed
  • 1/2 cup mango, diced 
  • 1/2 cup grape tomatoes, halved
  • 4 limes, sliced 


  1. Prepare 1 cup dired quinoa over stove (1 cup dried quinoa + 2 cups water. Bring to boil. Once at boil, turn heat down to simmer. Place lid on top of pot and cook until water is evaporated). 
  2. Once cooked, move quinoa into large bowl and set aside to cool. 
  3. Add black beans, corn, avocado, mango, and tomatoes to quinoa. Mix evenly. 
  4. Squeeze limes over salad and stir evenly (may use more or less as desired).
  5. Place in refrigerator and allow salad to cool for at least 4 hours.
stuffed peppers