Spaghetti Squash Chicken Pad Thai


Is there a food out there that never makes you feel good, but you love it anyway?

I thought I was the only one with this dilemma, so I was pretty relieved to hear from a few others who experience the same predicament. Let me explain a little further – I love Thai food, and if I could, I would marry Pad Thai. It’s been my favorite Asian dish since I can remember, and it’s always my first choice when ordering takeout. Here’s the thing, though – every time I order Pad Thai takeout, I enjoy eating it, and then I am hit with this awful feeling of stomach bloating and fatigue. It’s miserable! Maybe it’s the MSG or excess oil used in cooking; I’m really not sure. What I am sure of, however, is that food should fuel your body and make you feel GOOD.

Ever heard of mindful eating? It’s a pretty cool concept that encourages individuals to become more aware of their own eating experiences by acknowledging responses to foods. Basically, if something doesn’t make you feel great, even if it’s a food that’s supposed to be “healthy” for you, DON’T eat it. Your body will tell you what it needs, what it likes, and what it dislikes. Just pay attention.

So after years of loving Pad Thai but not loving how it made me feel, I decided to take action and attempt this delicious dish in my own kitchen with a few cleaner ingredients. I’d be lying if I said I wasn’t intimidated at first. I read through about ten or twelve different traditional Pad Thai recipes. I gathered together all of the most common ingredients and added a few of my own. I taste tested with every new flavor I added, and just like that the most mouthwatering, authentic-tasting Pad Thai I’ve ever eaten was born.

Want to know a few of my favorite things about this dish? First of all, it made a ton of food. I only used half of a large spaghetti squash, and even then there were close to 6 servings. Second, spaghetti squash noodles mean veggies (that taste like noodles!) instead of carb or nutrient-lacking traditional noodles. Score!

Lastly, I love that this dish made me feel great. The flavors are fresh, the textures are exciting, and there’s no puddle of oil left on the plate like there typically is in my plastic takeout container. Why does this Pad Thai make me feel good? Probably because it’s 100% clean, real food. When you feed your body wholesome ingredients (those not processed in plants), it will thank you. Additionally, when you make this recipe and share it with your loved ones, they will thank you too :)

Here’s what you’ll need:

1 small (or 1/2 large) spaghetti squash

2 tablespoons of organic, virgin coconut oil 

2 large cloves of garlic, minced

2 large eggs

1 1/2 tablespoons of coconut aminos (or soy sauce)

2 tablespoons of fresh lime juice

1 teaspoon of fish sauce

1 teaspoon of sriracha

1 teaspoon of raw honey (or 4-5 drops of liquid stevia)

1 tablespoon of natural peanut butter (should contain at least 90% peanuts with no artificial sweeteners, colors or preservatives; I like crunchy, but you can use smooth) 

1 – 1 1/2 cups of cooked skinless chicken breast, cubed (optional)

3 green onions + more for garnish, chopped

5 ounces of bean sprouts 

1/4 teaspoon of red pepper flakes

1/4 cup of chopped peanuts + more for garnish

Cilantro for garnish

Preheat your oven to 375 degrees. In the meantime, prepare your squash by carefully cutting it in half and scooping out the seeds. Lightly brush with oil and sprinkle with a bit of coarse salt and pepper. Bake cut side down for 45 minutes.


^ This is what happened when I asked my husband to help by cutting the squash in half. Hmm…


While the squash is baking, heat the coconut oil in a large skillet over medium heat. Add the garlic and cook for 3-5 minutes until fragrant.

 Whisk the eggs together in a small bowl and add them to the pan. Move the eggs around the pan with a spatula or wooden spoon until they are no longer liquidy. Remove the pan from the heat.


In a mixing bowl, stir together the coconut aminos (or soy sauce), lime juice, fish sauce, sriracha, and honey (or stevia).

Transfer the pan with eggs back to low heat. Pour in the mixed sauce and simmer.

Once the sauce begins to bubble, add the peanut butter and stir until it is completed incorporated.

Add the cooked spaghetti squash to the simmering sauce. Stir in the chicken if desired, green onions, bean sprouts, red pepper flakes, and peanuts. Continue cooking over low heat for 5-10 minutes, stirring occasionally. Season with a pinch of salt if needed. If using full sodium coconut aminos (or soy sauce), or salted peanuts, you probably will not need more sodium.




Garnish each serving with chopped peanuts, green onions, and fresh cilantro.


You can certainly substitute tofu for chicken if you want this meal to be vegetarian.


Enjoy, and live well!

– Kelsey


Posted by on July 31, 2015 in Poultry & Beef, Vegetarian


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Crisp Apple Nachos


This past month or so has been quite an adventure.

In addition to pushing through two intensive five-week summer school courses for my grad program, I have taken on yet another adventure.  As a regular gym-goer (for nearly seven years now) and a self-proclaimed “clean eater,” I was tired of being so tired. I couldn’t figure out why the mid-afternoon slump inevitably snuck up on me no matter how much sleep I got the night before or how much coffee I consumed. It didn’t matter how long I ran on the elliptical or how many spin classes I attended, I still couldn’t get the muscle definition or physical endurance I so badly desired. I felt like a hamster running in one of those wheels.

Now don’t get me wrong – the majority of my diet for the majority of my adult life has been clean, wholesome foods. Heck, I started this blog devoted to clean eating over three years ago! However, it wasn’t until recently that I discovered just how much sugar I was consuming on a daily basis…yes, it even lurks in many “healthy” foods. When I snuck a peek in my fridge and intently read the labels on many of my favorite organic dressings, sauces, beverages, etc., I was shocked. Don’t even get me started on the boat loads of sugar I was consuming just from eating what I thought was “good-for-you” granola and yogurt. Did you know 4 grams of sugar is the equivalent of 1 teaspoon of granulated white sugar? Yikes!

After ridding my kitchen of all things with more than 5 grams of sugar, I also attempted to get rid of most things with a label. As Jamie Oliver says, “Real food does not ‘have’ ingredients because it IS ingredients.”

On June 11th, I decided to take a leap of faith and make even greater changes to impact my health. I began eating 100% clean foods without cheats or treats for 21 days. This means I completely detoxed my body from all refined sugars and processed foods. Was it tough? Oh yeah. Was it worth it? A million times yes.

Change in my diet was only one component of this new adventure. I also started exercising for just 30 minutes a day (at home!). As someone who was previously obsessed with cardio and keeping track of calories in versus calories out, I quickly realized how more much effective (and fun!) these workouts were in building and toning my muscles. My gym membership? It’s gone. My living room is now my gym :)

Through clean eating and improving my physical fitness, I can’t say enough how incredible I feel. I have so much energy that lasts throughout the entire day. I sleep better, I am more focused when doing my school work, I have a positive attitude, and I haven’t experienced headache, bloating, or fatigue in over a month. Gotta love that, right?

It’s seriously amazing how well your body responds to foods that it recognizes as nutrient-dense fuel. I’m excited to start sharing new recipes with you! I’ve loved experimenting in my kitchen with new ingredients and natural sugars from plants. I’ve also loved helping other people get serious about their health and wellness through nutrition and exercise. The changes I’ve experienced are better than anything I could have imagined. If you’re interested in making a change, let me know. I’d love to motivate, support, and encourage you through the process. I promise, it’s worth it…because more than anything, YOU are worth it.

Whether you’re making a lifestyle change or you’re just in the mood for a tasty {healthy} snack, these apple chips are the way to do it. They’re super simple, free of sugar, and they pack a crunch that can be heard from across the room. See ya potato chips, hello crispy baked apple chips!

Here’s what you’ll need:

One medium apple

1/2 teaspoon of cinnamon

2 teaspoons of nut butter (homemade almond butter is my go-to; read ingredient labels and make sure there is no added sugar, salt, or preservatives)

1 tablespoon of raw almonds, chopped

Preheat your oven to 225 degrees.

Using either a spiralizer or mandolin, slice your apple very thin. Be sure to keep the skin on the apple because that’s where you’ll get the majority of the fiber and nutrients!



Place the apples in a single layer on a baking sheet and dust with cinnamon. I would recommend using a silpat non-stick baking mat or parchment paper. I used a naked pan and some of my apples were tough to flip. 


Bake the apples for 45 minutes, then carefully flip them.

Bake for an additional 45 minutes until the edges curl up and the apples are crisp. When they come out of the oven, a few of the apples may seem a little soft. After a few minutes of cooling, they will crisp up. I promise. 



Transform your apple chips into nachos by drizzling with warm nut butter and topping with crunchy almonds.




I love this snack because it’s a full serving of fibrous fruit, a bit of healthy fat and protein from the nut butter/nuts, and a whole lot of flavor and crunch-factor that never fails to satisfy my “junk food” cravings.


Enjoy, and live well!

– Kelsey


Posted by on July 24, 2015 in Starters


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Pineapple Jalapeño Salsa


It’s been a hot summer. 

Here in NC, things have been pretty hot. Temperatures above 100 have been the usual with some serious humidity. With this heat, it’s a little tough finding things to do. Even going to the pool or the beach is simply TOO hot. Basically being outdoors is an activity that can only take place early in the morning or after the sun sets. The brief moments I do spend outside during the brutal heat have been with my vegetable and herb garden. I’m so thankful it’s still thriving. I give it a drink a few times a day because my back patio is not shaded. I love watching the stems and leaves slowly start to perk back up after being rehydrated.

The other weekend I harvested a handful of jalapeños. These peppers typically range in hotness – you kind of have to play chance when you eat them; some can be pretty spicy while others more mild, but none should blow you away. I knew the peppers from my first harvest were going to be extra hot just from holding them in my hand. The faintest whiff tingled my nose and watered my eyes. I guess my jalapeños were just rolling with the theme of summer: HOT, and nothing but.

No worries if your peppers are hotter than expected, and there’s no need to eliminate jalapeños all together if your palate can’t take the heat. You can ease the spice to a more manageable level while keeping the delicious flavor in a few ways.

One option – Remove the seeds and the ribs (the white part inside the pepper). You’ll still have some heat from the actual pepper, but this is where the heat is concentrated. Take everything out for the least amount of heat, or play halvesies and just take out the seeds and ribs from one side of the pepper. It’s up to you, but I do advise either wearing gloves or carefully using a very sharp paring knife to make the removal process less painful later on when you have a few beverages, forget all about pepper prepping, and rub your sleepy eyes. Ouch!

Another option (my favorite) – Invite some sweetness to the party! Fruit is an awesome way to give your mouth a break from the heat. I think pineapple pairs perfectly with jalapeños, especially if the peppers are spicier than usual. The acid from the pineapple breaks the peppers down a bit so they have less of a raw bite to them. The sweetness calms down, but does not eliminate, the heat. It’s a great combination of fresh flavors, and if you’ve never tried it, I hope you do soon!

Here’s what you’ll need:

2 cups of fresh pineapple, finely diced

1 jalapeño pepper (1 use only half of the seeds, remove all for less spicy or use all for a lot of heat)

1/2 teaspoon of salt

1/8 teaspoon of pepper

1 tablespoon of red wine vinegar

Juice and zest from half a lime

2 tablespoons of white onion, finely diced

1-2 tablespoons of fresh cilantro, chopped

Add the pineapple, jalapeño, salt, pepper, vinegar, lime zest and juice, and onion in a medium mixing bowl. Stir to combine and let sit for five minutes for the flavors to soften.




Stir in the cilantro and refrigerate covered for at least 30 minutes.


Serve chilled with pita or tortilla chips.


I also love this salsa on top of fresh fish, grilled chicken, or even marinated pork (think Hawaiian style BBQ).


Top your favorite summer salad with this salsa to add some heat and tropical sweetness.

You could even use it as a delicious condiment to liven up a turkey burger.

Whatever you do, enjoy your summer and keep on cooking!

– Kelsey


Posted by on July 6, 2015 in Starters


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Lemon Rosemary Pan Seared Salmon


Salmon has a lot going for it. 

I really think I could eat salmon prepared just about any way. I love it raw in sushi, smoked for dips and spreads, grilled on cedar planks, or even pattied for salmon burgers. Check out my recipe for salmon burgers with creamy dill and arugula here.

Other than the flavor and texture of the fish, I also love salmon because of all the incredible health benefits it provides. Salmon is loaded with omega 3 fatty acids, antioxidants, proteins, and essential vitamins and minerals. That’s a win-win in my book!

The other night my husband brought home some salmon from the store. Let’s just say it was dinner time and we both were super hungry – that kind of hungry where you don’t care what you eat, you just know you need food in your belly…or else. Let’s go ahead and call it “hangry” (so hungry you can feel the beginning signs of anger starting to creep up without warning) – got me?

So we were hangry, and beautiful salmon fillets were before me. I thought of the quickest way to prepare the most flavorful, delicious fish, and I think this recipe definitely nailed it.

I start with a simple mix of salt, pepper, lemon zest, and fresh rosemary. Lemon and rosemary pair perfectly together and really make the salmon taste vibrant. 

I coat the fillet with my lemony herb seasoning and do a quick sear just to crisp the outside of the fish while locking in all the tender juices and decadent flavors. In order for this flavor-locking goodness to happen, you have to make sure your pan (and ghee) are hot enough. Stick with medium heat to bring everything to temperature – anything higher and you’re probably going to burn the delicate fish. The ghee should look pretty glossy and thin as it swirls around in the pan. When the fish hits the pan, it should sizzle, but not smoke. No sizzle? Wait a little longer to get the pan nice and hot before putting the fish back in.

Here’s what you’ll need:

(serves 2)

2 wild salmon fillets, about 6 ounces each (without skin)

1-2 teaspoons of ghee

1 teaspoon of coarse salt

1/2 teaspoon of freshly ground black pepper

A heaping teaspoon of lemon zest

2 sprigs of fresh rosemary, removed from stem and finely chopped

Heat ghee in a skillet over medium heat.

While the pan is getting hot, combine the salt, pepper, lemon zest, and rosemary together to create a seasoning blend.


Gently pat the salmon fillets dry on both sides.

Season each side with the blend.

Sear the salmon for about 4 minutes without touching it. Moving it around in the pan will make it really hard to get the crisp golden sear you’re looking for.


Then carefully flip the fillet and sear for an additional 2-3 minutes until the outside is crisp and the center is medium rare.

Serve with lemon slices and fresh rosemary.



I’m not sure a salmon recipe could get any simpler, healthier, or more delicious!

Since it only takes a few minutes in the kitchen, why not get creative with how you eat it?

Try it flaked on a fresh summer salad, served over a fluffy bed of quinoa, or paired with oven roasted asparagus and brown rice. The options are endless!


– Kelsey

1 Comment

Posted by on June 24, 2015 in From the Sea


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Strawberry Mint Tabbouleh Quinoa Salad


It’s about time for a “strawberry mint” recipe to appear on this blog. 

After over three years of blogging, I should probably explain why I chose the name for my site. It’s funny, really; I’m asked the question all the time. Usually I just shrug my shoulders and say something like, “I don’t know. It sounds fresh and clean, like the food I eat?” A year or so ago I realized where the real inspiration for StrawberryMint actually came from.

When I first started dating my husband we were both in college at Wake Forest University. I was a resident adviser living in the freshman dorms and he was a big bad senior living in an off-campus apartment. I remember the first time I went over to his place I thought, “whoa…this dude is some kind of clean and organized!” It was nowhere near the type of student apartment I was used to. There was no mess, no ring around the toilet bowl, and no god-awful smell of rotting pizza and stale beer. Marriage material, am I right!?! ;)

Anyway, back to the blog inspiration.

Gray and I did a lot of cooking and baking in his little apartment kitchen. We still laugh thinking about the entire year we dated before either of us purchased an electric hand mixer or whisk for that matter. Cream was whipped, egg whites were peaked, and countless batters were made with nothing but a measly little fork (probably stolen from the campus cafeteria) and brute arm strength. I really do miss that.

Despite our lack of kitchen utensils, Gray did have this precious little colander with strawberries painted around the sides – like a treasure you could only find in an antique shop. He didn’t think much of it. It was inherited from his parents who had it when they first got married. I adored this colander. I remember telling Gray no matter what happened with our relationship, I wanted the colander. I was so serious! Now I’m seriously glad we’re married and you know, what’s his is mine and what’s mine is mine :)

Around this time is when I was planning on starting a food blog. I think my love for the vibrant yet simple red strawberries and green vines on the colander sparked my mind into thinking about strawberries and mint. I think food should be the same way: crisp, clean, fun to look at, enjoyable to eat, and meaningful. I hope my recipes provide inspiration for you – inspiration to take control of your health, your body, and what you put in it. I hope this blog inspires you to use real ingredients and creativity in the kitchen whether you’re cooking just for yourself or for loved ones. You’re worth it, they’re worth it, it’s worth it.

Years later the colander sits on display in our kitchen as a reminder of some of the best days of my life dating my very best friend. I don’t think we’ll ever go back to being whiskless, but I do know this colander will stay around for a while.

Processed with VSCOcam with c1 preset

So here’s a truly strawberry mint inspired tabouleh recipe made with protein-rich quinoa. I think it’s absolutely perfect for a summertime salad. I plan on bringing it to the next cookout or potluck we attend, because I really think it’s something everyone will love.

Here’s what you’ll need:

1 cup of organic quinoa (I use tricolor quinoa from Trader Joe’s)

2 cups of water or organic sodium-free chicken broth (I use 1 cup of water and 1 cup of broth)

2 cloves of garlic, minced

1/3 cup of sweet onion, diced

1 1/2 cups of fresh strawberries, chopped

1 large cucumber, chopped

1/3 cup of fresh mint leaves, finely chopped

1/2 cup of fresh parsley, finely chopped

1/4 cup of extra virgin olive oil

1 tablespoon of red wine vinegar

Zest and juice from 1 small lemon

1/2 teaspoon of coarse salt

1 teaspoon of freshly ground black pepper

1/2 cup of crumbled feta cheese

In a saucepan over medium heat, toast the quinoa for about 5 minutes, moving the pan back and forth occasionally. Add the liquid and bring to a boil. Reduce to simmer. Cover and cook for 10-15 minutes, or until all the liquid is absorbed.


While the quinoa is cooking, mince the garlic and dice the onion. Set aside.

Chop the strawberries and cucumber into about 1/2 inch pieces. Set aside.


Chop the mint and parsley. Set aside.



Check out the size of this massive mint leaf from my garden!

Once the quinoa is done, remove from the heat and add the garlic and onion. Stir and cover again. Set aside to soften the garlic and onions and to allow it to come to room temperature.


In a large bowl combine the strawberries, cucumber, mint, parsley, oil, vinegar, lemon zest and juice, salt, and pepper.


Once the quinoa is no longer hot, stir it into the bowl of goodies. Combine everything evenly.

Lastly, add the feta cheese.

Refrigerate in a covered container.


I think it tastes even better when it sits overnight so all the flavors have a chance to hang out and marinate, but I’d be lying if I said I didn’t eat a bunch of it within the first hour of making it.




– Kelsey


Posted by on June 13, 2015 in Sides and Salads


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Glazed Moroccan Carrots


There’s just something about a sunny afternoon at the farmer’s market. 

Here in Raleigh, NC we have an incredible market. I am continuously blown away by the array of fresh produce, vibrant floral bouquets, and heavenly aromas of freshly baked pastries. I always leave the market with my arms full of goodies and a smile on my face.

My last trip was quite successful. I left with a big bag of pink lady apples that I swear were the juiciest, crunchiest, sweetest apples I’ve ever tasted. I also acquired some baby heirloom tomatoes that I had planned on turning into a fun summer salad, but they didn’t quite make it that far. Those babies found their way to my mouth a little too quickly and too often to last much longer than the weekend. Cucumbers, squash, and broccoli also made it home with me. But my favorite catch of the day had to have been the gigantic carrots I found for just a few cents each. Talk about a steal!

I’m a big carrot snacker. I love the crunch and sweetness of raw carrots, especially the baby variety. I wanted to try something new with these big boys – something simple, but big on flavor and versatile to keep up with my busy schedule throughout the week.

Lately I’ve loved preparing healthy dishes that can either be “toppers” or “bases.” Typical bases that I like to keep in my fridge include cooked quinoa, cleaned lettuce, spinach, or kale, and cooked spaghetti squash. My toppers lately have been turkey meatballs, grilled zucchini, black bean burger patties, and roasted root veggies. When I’m on the go and need something quick (just about every day during the summer season!) I grab a base, throw on a topper, and enjoy. It’s a simple, convenient, and satisfying way to prepare delicious meals without getting bored by eating the same thing throughout the week. It also makes you feel good because 1. you’re eating clean, 2. you’re not spending any extra money, and 3. you’re not slowing your body down by feeding it “junk” food.

This Moroccan carrot recipe would be considered a “topper”. The exotic flavors of cayenne, cinnamon, and cumin bring a whole new realm of deliciousness to traditionally roasted carrots. Fresh parsley adds a pop that brightens the dish and balances all the flavors. You could eat these carrots as a side dish or you could use them as a “topper” on green salads, protein-rich quinoa, brown rice, or even couscous. The options are endless, but these carrots won’t last for long. They are too delicious to resist!

 Here’s what you’ll need:

3-5 large carrots, peeled and cut on the bias

2 tablespoons of extra virgin olive oil

1 clove of garlic, minced

1/2 teaspoon of cumin

1/4 teaspoon of cinnamon

1/2 teaspoon of salt

1/8 teaspoon of cayenne pepper

1 tablespoon of white wine vinegar

1 teaspoon of agave nectar 

1-2 tablespoons of fresh parsley, chopped

Preheat your oven to 350 degrees.


In a skillet, heat the oil over medium heat. Add the minced garlic, cumin, cinnamon, salt, and cayenne pepper.

After a few minutes, add the vinegar and stir for about a minute.

Remove the skillet from the heat and stir in the agave. Then carefully toss in the carrots to evenly coat each piece.


Spread the carrots in an even layer on a prepared cookie sheet.


Bake for 20 minutes until tender.


Transfer the carrots to a mixing or serving bowl. Stir in the fresh parsley.




Serve warm or cold.


What’s your favorite farmer’s market find?



– Kelsey


Posted by on June 8, 2015 in Sides and Salads


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Brussels Sprout Caesar Salad


I would not necessarily consider myself an organized person. 

Don’t get me wrong, I hate clutter and dirt gives me the willies, but planning ahead and keeping things organized are not my thing. I would love to be one of those people who spends hours on a Sunday afternoon strategically prepping food for the week in cute little stacks of perfectly portioned tupperware containers. It would be awesome to have snack baggies stashed in my purse and healthy on-the-go breakfasts for mornings when my snooze button has been hit a few too many times. I’ve come to realize I probably will never be that kind of person, but I am definitely a person who likes a good compromise.

Cue Rachael Ray and Bob Harper.

I love the Rachael Ray show. It’s my favorite thing to watch on a free workday morning. I always get super pumped when Bob Harper is on the show because he’s all kinds of awesome. He’s a celebrity personal trainer and cookbook author with an amazing outlook on weight loss and healthy living. He has fantastic ideas and a fun sense of humor. A while ago he was on the show and made this caesar salad with Rachael Ray. It looked so delicious and pretty simple to make, so I decided to give it a shot.

Making this salad was a lot of fun. I changed up a few things from the original recipe to better suit my personal taste. This recipe makes a big batch that nicely keeps covered in the fridge for up to five days. I love having a delicious go-to lunch or dinner prepped and ready to go when time is not on my hands. This salad is awesome because not only is it crazy flavorful and fresh, but it’s also versatile when it comes to mixing things up a bit. Top with lean chicken breast for a classic chicken caesar salad; add grilled shrimp and avocado for some seafood freshness; you could even throw in a handful of crisp apples and toasted walnuts for a light lunch with a big crunch-factor.

Give this salad a try and get creative when it comes to meals throughout the week. Let me know how you decide to add your own flare to this healthy dish :)

Here’s what you’ll need:

10 oz bag of shaved or shredded brussels sprouts

1 cup of butter crunch lettuce, chopped

2 tablespoons of almonds, coarsely chopped

4 tablespoons of plain Greek yogurt

2 teaspoons of freshly squeezed lemon juice

1/2 teaspoon of Worcestershire sauce

1 garlic clove, crushed

1/8 teaspoon of freshly ground black pepper

1 tablespoon of parmesan cheese, grated

1-2 teaspoon of water, to thin

In a food processor or blender, blend the yogurt, lemon juice, worcestershire sauce, garlic, pepper, parmesan cheese, and water until smooth.



I was a bit lazy and did not grate my parmesan cheese from the block. I just cut off a few chunks and threw them into my processor. It’s OK if the dressing is not 100% smooth. Who doesn’t love biting into little nibs of cheese?

In a large mixing bowl, toss the sprouts, lettuce, dressing, and almonds together with a spatula. Make sure everything is evenly coated with dressing.


I’m all about convenience (as long as it’s clean!) and these shaved brussels sprouts from Trader Joe’s get a gold star in my book. You could certainly shave them yourself with a mandolin or hand grater, or you could even give them a rough chop with a large chef’s knife.



I love this recipe because it’s far from the traditional caesar salad that is coated in a heavy mayonnaise dressing, but it still packs all of the same classic caesar salad flavors. It’s fresh, vibrant, and full of satisfying crunch from the almonds and raw sprouts. Chicken adds extra protein, but like I said before, don’t be afraid to get creative with your toppings :)



– Kelsey


Posted by on June 4, 2015 in Sides and Salads


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