There’s nothing better than getting a package of edible goodies in the mail.
Except when it’s a package from Tasty Bite .
Tasty Bite messaged me on Twitter offering to send me some veg-friendly eats, and obviously I happily obliged. They specialize in natural vegetarian convenience meals, including Indian entrees, Asian noodles, rices and meal inspirations. Not only do these products taste out of this world, but they also come pre-cooked, require no refrigeration and are free of preservatives. I totally love that the pouches are manufactured in India (hello, authenticity!) and contain no BPA. And oh yeah, they’re super duper good for you, too. Finally a brand I can trust beside Amy’s! Hallelujah.
I very rarely buy frozen or pre-packaged meals. Pretty much the only exceptions are Amy’s non-dairy or spinach tofu burritos, Dr. Praeger’s California burgers and Luna burgers. Most heat-and-eat convenience foods on the market are heavily processed and full of icky chemicals and preservatives that aren’t only unpronounceable, but likely banned everywhere else in the world, too. Most veggie burgers on the market have a shameful ingredient list beginning with soy protein isolate, the most highly processed form of soy and a common ingredient used to boost the protein content of meatless burgers and nutrition bars. Honestly, I’d rather eat an organic beef burger. Harsh chemicals are used to isolate the protein, and it couldn’t be further from a whole food. Soy can most definitely be part of a healthy diet, but I try my best to only eat it in the form of organic (and not genetically modified) tofu, tempeh, edamame and soymilk.
ANYWAY. Tasty Bite’s ingredient lists would be worthy of the ingredient list hall of fame, if there were such a thing. Everything is a recognizable whole food, and nearly all of their products are bursting with filling fiber and protein from beans, lentils and veggies. I was honestly shocked at how gosh darn delicious each meal was. I felt as if I were eating delicious, fragrant, homey and perfectly spiced food from an authentic Indian restaurant. I adore Indian food, so this line couldn’t be more up my alley.
When I come home super tired and want to snap my fingers and have the healthy dinner fairy magically get dinner on the table, Tasty Bite is there. One of my favorite combinations was the Madras Lentils with sautéed kale and green beans on the side. So simple, delicious and incredibly healthy.
Did I mention that they’re totally affordable too? Frugal grad student, here! Dinner is a cinch when I have these bad boys laying around. All I do is tear open the package a couple inches and microwave it for 90 seconds. I mean it really doesn’t get any easier than this. Last night for dinner I enjoyed half a pouch of vegetable korma and half a pouch of zesty lentils and peas. I usually eat the whole pouch even though it says two servings, which would be completely fine if it weren’t for the sodium. One serving (half a packet) has a tolerable amount of sodium, but to satisfy my appetite, I definitely need to eat the entire thing. Ideally, I don’t want 900mg of sodium for dinner…but in the convenience food world, that’s not so terrible. Add a nice serving of veggies on the side or a scoop of brown rice and call it a night.
Let’s talk faves. So far, I’ve especially enjoyed the spinach chana, spinach dal, chana masala, madras lentils, vegetable korma and punjab eggplant. The best part is that they’re all so versatile. Stir them into soups, on taco shells, nachos, salads, or even stuffed in zucchini with a bit of quinoa for body. Their website is full of fabulous recipes for meal inspiration.
I was dying to try the Punjab eggplant but it needed some serious oomph to qualify as a filling meal. Add a zucchini and some quinoa and voila– seriously tasty bites.
Punjab Eggplant and Quinoa Zucchini BoatsPrint
- 1 medium zucchini
- 1/2 pouch Tasty Bite’s Punjab eggplant
- 1/2 cup cooked quinoa
- 1/4 cup shredded cheese (optional)
- salt and pepper, to taste
- Pre-heat the oven to 375 degrees.
- Slice ends off zucchini and then cut in half lengthwise. Hollow out insides to form zucchini “boat.” Season with salt and pepper.
- In a medium bowl, stir together eggplant and cooked quinoa. Feel free to add more eggplant sauce if desired.
- Spoon eggplant quinoa mixture into zucchini boats. Sprinkle with cheese, if desired. Place in a sprayed baking dish and bake for about 25 minutes, or until zucchini is tender.
Tasty Bite generously sent me products to review. I received no additional compensation for this post.