What a Gluten-Free Cookbook Author Buys at Trader Joe’s
Shop Aran Goyoaga of Cannelle et Vanille’s pantry.
Updated Sep 20, 2018 1:00 PM
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We want to live inside Aran Goyoaga’s Instagram feed. The food stylist, photographer, and author (her second cookbook, Cannelle et Vanille—named after her beloved blog—hits shelves September 24) has perfected the art of slow living. Hers is a world of deconstructed summer apricot tarts; netted bags brimming with farmers’ market treasures; and, soon, bowls of hearty stew made for chilly autumn nights. Goyoaga’s food—and the beautiful pictures that accompany it—has that oh-I-just-threw-this-together vibe we all aspire to. Oh, and it’s entirely gluten-free, proving that even meals with dietary restrictions can still be decadent.
While she always prizes local, fresh ingredients, it turns out she also has a soft spot for Trader Joe’s. Naturally, we had to find out what makes it into her cart. Here’s what she keeps on steady rotation:
The Shopping List
- Everything But the Bagel Seasoning
- Multipurpose Umami Seasoning Blend
- Gluten-Free Par-Baked Flatbread and Pizza Crust
- Gluten-Free Red Lentil Sedanini Pasta
- Unsweetened Almond, Cashew, and Macadamia Nut Beverage
- Sesame Honey Almonds
- No Joke Ginger Juice Shot
- Mini Basque Cheese
The Morning Mainstay
Goyoaga uses the Everything But the Bagel and Multipurpose Umami seasonings together on everything from toasted bread to scrambled eggs to avocado toast. “Both of them add such depth and so much flavor,” she says.
The Starter Sidekick
“You can use the pizza crust as a pizza crust, but also when sprinkled with olive oil and the earlier-mentioned seasonings, it makes great flatbread for dips and soups,” Goyoaga recommends. Try the versatile dough as a starchy side for the appetizer course.
The Last-Minute Pasta
For when you’re home late and hangry, whip up Goyoaga’s go-to dish, which she makes using TJ’s gluten-free lentil pasta. “Sauté some zucchini, garlic, and red chili flakes in olive oil until tender, and toss with pasta and a simple pesto,” she says. Its vibrant color is just a bonus.
The Milk Substitute
Goyoaga makes her own nut milk at home (naturally), but when she’s in a pinch, she loves TJ’s creamy option. “It’s not loaded with sugar, like many other dairy-free milks,” she explains. “I use it in different desserts in place of whole milk; for example, to make pastry cream or flan.”
The Sundae Topper
Planning your dinner party menu? Goyoaga swears by the addicting sesame honey almonds for dessert. “I love them as a topping for vanilla ice cream,” she says. So don’t overthink the last course and serve this two-minute sundae instead. And please invite us.
The Healthy Pick-Me-Up
When she’s on the go and wants to detox, Goyoaga brings along Trader Joe’s ginger shot. She mixes it with other juices and even adds to smoothies if she wants something more filling, though she’s also a fan of it for a more indulgent drink, too. “It’s great with vodka, lime, and mint!” she says.
The Dessert Alternative
Goyoaga doesn’t eat a lot of dairy, but when she does, she goes for Trader Joe’s Basque sheep cheese. “I am Basque, after all!” she says. According to the author, it’s typically served with membrillo (quince paste), nuts, and bread at the end of a meal—not as a starter. Bon appétit!
See more Trader Joe’s shopping lists: Gaby Dalkin of What’s Gaby Cooking Shares Her Trader Joe’s Essentials Half Baked Harvest’s Tieghan Gerard Tells Us Her Trader Joe’s Must-Haves 5 Products a Foodie Buys at Trader Joe’s to Speed Up Meal Prep