Eat healthy, save more money, spend more time doing what we love… spend time wisely – we’re on the same resolution train as most of you. BJ’s Wholesale Club has helped us with all of these resolutions… and to help you out, here are some easy recipes that we’ve loved from our shopping trips to BJ’s in South Fayette!

Acai Bowl

Ingredients

  • 2 pouches (3 1/2 ounces each) frozen acai berry puree
  • 1/2 cup frozen banana slices
  • 1/2 cup frozen pineapple chunks
  • 1/2 cup unsweetened coconut milk
  • 1 tablespoon vanilla extract
  • Toppings (here’s what we used but feel free to be creative!)
    • Blueberries
    • Strawberries

Tools

Instructions

  • Place acai puree, banana, pineapple, coconut milk and vanilla in blender; cover. Blend on high speed until smooth.
  • Transfer mixture to serving bowls and arrange toppings

Pimento Grilled Cheese and Tomato Soup

Ingredients

Tools

  • Cast iron skillet or non-stick pan

Instructions

  • Spread desired amount of cheese on to slice of bread
  • Butter one side of another slice of bread and lay it on top
  • Place in skillet or pan (butter side down) over medium heat
  • Cook the sandwiches, turning once, for about 10 minutes, until golden brown on both sides and the cheese is melted (an extra minute or two means everything with good grilled cheese!)
  • Heat up tomato soup

BLT Quinoa Bowls

Ingredients

  • 1 cup quinoa, rinsed
  • 4 tablespoons olive oil
  • 2 tablespoons minced fresh basil
  • 1 tablespoons white wine vinegar
  • 1 tablespoon lemon juice
  • 4 large eggs
  • 8 ounces cherry tomatoes
  • 3 cups fresh arugula
  • 1 small ripe avocado, peeled and sliced
  • 4 bacon strips, cooked and crumbled

Tools

  • Saucepan
  • Skillet with high sides

Instructions

  • Prepare quinoa according to package directions
  • Combine 3 tablespoons olive oil, basil, 1 tablespoon vinegar and lemon juice. Add to cooked quinoa; stir to combine
  • Fry 4 dippy eggs (if you’re not from the PGH – sunny side up). Keep warm
  • In a large skillet, heat remaining oil over medium heat. Cook tomatoes until they begin to release their juices, 8-10 minutes. Add arugula; cook and stir just until arugula is wilted, 1-2 minutes
  • To serve, divide quinoa evenly among 4 bowls. Add cherry tomatoes, arugula, avocado slices and crumbled bacon
  • Top each with a fried egg
This content was provided by a local, independent contributor to Made in PGH, a lifestyle blog.
Chelsie Masciola

Brand Manager

Chelsie is a born and raised yinzer now raising a baby yinzer with her hubby. Family activities include brewery hopping and target runs. You can also find Chelsie swinging her kettlebells or exploring Pittsburgh's eats, drinks and adventures.

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