1. Tortilla Hack Crispy Shrimp Taco
This take on the viral tortilla trend is filled with Chile Lime Adobo–seasoned shrimp, tangy crema slaw, cotija cheese, and sliced avocado. The tortilla is fried to a bubbly crisp for an extra-special crunch!
Tangy Crema Slaw
¼ red cabbage, shredded
¼ bunch Simple Truth Organic™ Cilantro, stemmed and chopped
½ cup crema
Chile Lime Shrimp
1 bag Simple Truth™ Peeled & Deveined Jumbo Raw Shrimp, thawed
2 Tbsp. neutral cooking oil
1½ cups cotija cheese
1–2 Simple Truth Organic™ Hass Avocados, sliced
In a medium bowl, mix all the slaw ingredients. Set aside.
Heat a large nonstick skillet over medium-high heat. Add the oil and the cleaned, deveined shrimp. Sauté on one side until the shrimp begin to curl and turn pink. Flip shrimp and season with Chile Lime Adobo Seasoning blend. Continue cooking for 1 minute and toss to coat the shrimp. Remove from heat and set aside.
In another large nonstick skillet, heat 2 tablespoons of neutral cooking oil until shimmering. Take the tortillas one at a time and fry them on one side, until golden and bubbly. Remove to drain on a paper towel.
To assemble, take a tortilla and cut a line from the center of the tortilla to the bottom edge. We will be dressing the four quadrants of this tortilla. Start with the first quadrant (bottom left) and add the slaw. In the second quadrant (top left), add a layer of the chile lime adobo shrimp. For the third quadrant (top right), add a layer of the cotija cheese. For the final quadrant (bottom right), add a layer of sliced avocado. Starting with the first quadrant (bottom, left) fold it up and over the top left. Then fold it over the right and fold it down to the bottom right.
Serve with your favorite hot sauce and enjoy.
2. Gluten Free Pasta With Baked Goat Cheese and Spinach
Switch up the one-pan baked feta pasta trend by swapping in some creamy goat cheese! And utilize Simple Truth Organic® Gluten Free Red Lentil & Quinoa Fusilli Pasta for a completely gluten free version.
1 package Simple Truth Organic™ Grape Tomatoes
1½ tsp. salt
Simple Truth Organic® Italian Parsley, optional
Preheat the oven to 350ºF.
Place the goat cheese in the center of a greased 9"x9" baking pan (the deeper the better).
Pour the tomatoes and pasta around the cheese.
Pour the milk and olive oil over the tomatoes and season with salt, garlic powder, and red pepper flakes.
Bake for 25 minutes, remove from the oven, stir very carefully, and add the broth.
Raise the temperature to 400ºF. Return to the oven for another 15–20 minutes, remove from the oven, and stir in the spinach. Optionally, top with grated Parmesan cheese and chopped parsley.
3. One-Pan Seared Chicken with Braised Tomatoes, Burrata, and Truffle Oil
This one-pan meal is guaranteed to impress. Seared chicken is simmered with grape tomatoes to tender, juicy perfection. The addition of burrata and truffle oil take this dish to the next level and the only way to improve upon it is to sop up the sauce with some warm, crusty but chewy bread.
1 Tbsp. salt
1 small yellow onion, sliced
2 burrata balls
Simple Truth Organic® Italian Parsley, optional
Truffle oil, optional
Warm bread, optional
Season chicken breasts with salt and pepper.
Heat a Dutch oven over medium-high heat and 2 tablespoons of olive oil until shimmering.
Sear the chicken breasts 4–6 minutes on each side until golden brown and cooked through (this will depend on the size of the chicken breasts). Remove from pan and allow to rest on a cutting board.
Lower the heat to medium low and add the remaining oil, onions, tomatoes, red pepper flakes, and cumin. Allow the onions to soften and brown, the tomatoes to blister, and the spices to become fragrant. Stir frequently to prevent burning.
Add the chicken broth and white wine vinegar, making sure to scrape up any bits from the bottom of the pan.
Reduce heat to low and allow to simmer until the tomatoes are super tender and sauce has begun to thicken.
Add back in sliced chicken and drop in large pieces of the burrata. Then turn off heat.
Garnish with chopped parsley and truffle oil, and serve with warm, crusty bread.
4. Keto Japanese Inspired Breakfast BLTs with Soft Scrambled Eggs and Roasted Seaweed
This unique, keto-friendly BLT is a must-try! We ditched the bread for fresh lettuce and filled it with crispy bacon, juicy heirloom tomatoes, and soft scrambled eggs all with a Japanese twist using Simple Truth Organic® Wasabi Roasted Seaweed Snack and Simple Truth Organic™ Japanese Inspired Sesame Seaweed Blend.
Soft Scrambled Eggs
Simple Truth Organic™ Romaine Hearts, leaves separated and washed
1 pack Simple Truth® Thick Sliced Uncured Hardwood Smoked Bacon, cooked until crispy
3 medium heirloom tomatoes, sliced or halved
1 pack Simple Truth Organic® Wasabi Roasted Seaweed Snack, sliced into thin strips
In a medium bowl, whisk together the eggs, half & half, and sesame seaweed blend.
Heat a medium nonstick skillet over medium-low heat and add the butter to the pan.
Once the butter is fully melted, add the egg mixture and move around frequently with the spoon trying not to break the eggs but instead “scrunching up” the cooked egg and allowing the raw egg to come into contact with the pan. Continue cooking slowly until there is no liquid left but the scramble is VERY soft.
Assemble your BLT. Starting with a lettuce cup, add the bacon and top with sliced tomato and soft scrambled egg. Finish with the thin strips of roasted seaweed snacks.
5. Cauliflower "Fried Rice" With Cashews
This cashew fried cauliflower rice is so packed with flavorful aromatics that you will not miss the grains. You can adjust spice level by tweaking pepper quantities and can sub vegetables based on what you have on hand. Once you get the hang of the method, there are so many options!
3 Tbsp. Simple Truth Organic® Soy Sauce
1 tsp. sesame oil, optional
2 Tbsp. cooking oil for frying, more as needed
1 medium red onion, chopped or sliced
1 jalapeño, chopped
1" ginger, finely chopped
1 cup frozen peas and carrots
1 bunch green onions, chopped divided
In a small bowl, mix all the stir-fry sauce ingredients and set aside.
Heat a wok or large cast iron over high heat. Add the cashews and toast until fragrant. Set aside.
Add 2 tablespoons of oil to the pan and heat on high until shimmering. Add the red onion and sauté until the edges start to crisp.
Add the mushrooms and jalapeño, and fry until mushrooms are nicely browned and jalapeño is slightly charred.
Add the garlic, ginger, and riced cauliflower, stirring frequently until the cauliflower is begging to get some color and the ginger and garlic are fragrant.
Add the peas and carrots, half of the green onions, and the toasted cashews and the stir-fry sauce while stirring constantly. The sauce will thicken as you stir-fry. You want all of the rice to be nicely coated.
Once everything has a nice color and the peas and carrots are heated through, remove from the heat.
Serve with more fresh green onion, lime wedges, and a fried egg (optional).
6. Peanut Butter Silken Tofu Mousse
Looking for a dairy-free treat? Silken tofu makes the perfect creamy base for this protein-packed recipe.
Blend together silken tofu, peanut butter, vanilla, and maple syrup in a food processor until smooth, continuously scraping the edges.
Put mixture into an airtight container and chill in the refrigerator for about 40 minutes or until firm.
Serve with dark chocolate and enjoy.
7. Bell Pepper Sandwiches with Crispy Thai Mushroom Salad
These Crispy Thai Mushroom Salad Bell Pepper Sandwiches take the Keto Bell Pepper Sandwich trend to new heights with umami flavor, fresh herbs, bright citrus, and a HUGE crunch!
½ jalapeño, finely chopped
1 lime, juiced
1 Tbsp. Simple Truth Organic® Soy Sauce
1 small red onion, thinly sliced
1 cup Simple Truth Organic™ Cilantro, roughly chopped
1 cup Simple Truth Organic™ Mint, roughly chopped
4 Simple Truth Organic™ Mixed Bell Peppers, seeded and cut in half
1 Simple Truth Organic™ Whole Carrots, shaved into ribbons
1 Simple Truth Organic™ Seedless Mini Cucumbers, sliced very thin
Simple Truth Organic™ Living Butter Lettuce, leaves separated
In a small bowl, mix together all the dressing ingredients and set aside.
Heat a large cast iron or nonstick over high heat and add the oil.
When the oil is shimmering, add in the mushrooms and fry on each side until very crisp and golden brown (about 5–7 minutes total). Season with garlic powder and red pepper flakes, and set aside.
In a medium bowl, mix together the crispy mushrooms, salad ingredients, and the dressing. Toss to combine.
Serve in a bell pepper “bun” with shaved carrots, sliced cucumbers, and lettuce.