Considering I’m 75% Italian, I am no stranger to the pillowy belly sinking gnocchi that we all know and love! They’re one of my favorite guilty pleasures. But, after I eat them, I feel like I need a week-long juice cleanse. If you’re like me, I have the best news ever! The frozen Cauliflower Gnocchi from Trader Joes are TO-DIE-FOR!

Now if you’re not like me and the dense little pillow pasta doesn’t leave you hurting, try these anyway! And don’t tell your family. See if they notice. That’s what I did, and no one knew! It was fun :o)

This supper couldn’t be easier to make. This is what I did…

I started by sautéing some diced onion. Then I added in 2 heaping handfuls of cut Tuscan Kale. I added in some salt & pepper, and sautéed that until the kale was bright green and softened, about 7 minutes.

While the kale cooked, I busted out the frozen cauliflower gnocchi and cooked those in a separate skillet according to the package instructions (I prefer the saute method).

While the gnocchi cooked away, I added a can of San Marzano crushed tomatoes into the pot with the sautéed onion & kale. I turned off the heat and set aside.

When the gnocchi finished cooking, I added them to the sauce and stirred to combine. I gave it a taste for seasoning. And that’s it! How easy was that?! Sprinkle some fresh basil and serve it up! Remember, don’t tell your family it’s cauliflower! See if they notice.

Sometimes I’m just so over thinking of creative ways to cook chicken! Anyone else feel that? My kids could literally each frozen chicken tenders every day of their lives. BUT, I like to save those for when I don’t have time to cook or when we’re out for date night and the kids have a babysitter. So I created a healthy, and gluten free, recipe for chicken tenders that is DELISH! They’ve got a touch of coconut flavor so I can close my eyes and pretend I’m on a beach in the Caribbean if I want to. It’s a win win for everyone!

I start with 2 large chicken breasts and cut them in half to make them thinner, and then into evenly sized strips.

Next, I get three separate bowls and fill one with almond meal, one with non-dairy milk, and one with unsweetened shredded coconut, salt & pepper.

Then, it’s time to bread the chicken strips! I dip each strip into almond meal, then milk, then shredded coconut. I set the strips on a parchment lined sheet pan. At this point, they can be frozen for another time or cooked up!

I pop them into a 425*F oven for 20 minutes, flipping them over halfway through the cooking time! I like to serve up with honey mustard (3 parts honey to 1 part mustard). You could also cook them in a cast iron, or other nonstick, skillet for a crispier crust.

These are so delicious and way better than the frozen alternative! Serve these up with your favorite sides! I made a simple avocado, cucumber & tomato salad tossed with lemon and olive oil. SO GOOD!