Asian, Better Than Takeout, Dairy-Free, Entrée, Gluten-Free, Lightened Up, Meal Prep, One Pot Dish

The New Trend: Kelp Noodle Bowls

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Kelp noodles are so fun! I never knew they existed until I saw this recipe on TIU. These noodles are super low in calories and carbs and virtually without fat. The noodles have a crunch, an al dente texture and a nondescript taste. They kind of remind me of tofu in the sense that they take on whatever flavors you’re cooking with. I tried my hand at Chicken Kelp Noodle Bowls. I added fresh ginger root, garlic, scallions, soy sauce and lime juice for a fun Asian flair. Toss kelp noodles with chicken cooked in coconut oil and shiitake mushrooms, you have such a fun and decidedly different weekday meal. I liked these so much that I went back to Whole Foods to grab more, but they’re out. I’ll have to make these next week with shrimp — stay tuned!

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Entrée, Gluten-Free, Italian, Low Sugar

Modern Take on the Classic Caprese

Caprese Spaghetti Squash with Pesto Grilled Chicken

When I think of summer, I think of fresh garden vegetables and herbs. Growing up in Maine, we always had fresh basil growing which meant homemade pesto. Depending on the summer, we had tomatoes, peppers, green peppers, green beans, zucchini or maybe a combination of those. Fresh basil and tomatoes immediately makes me think of a caprese salad. Not sure about you, but raw tomatoes are very hit or miss for me. Cooked tomatoes I love. Raw? Ehhh. Depends on the day. Something about spaghetti squash as a pasta salad, fresh mozzarella, fresh spinach, cherry tomatoes all tossed with homemade pesto and chicken sounded absolutely irresistible. Well, it is. I’ve had it for lunch or dinner four days in a row. Don’t believe me? Try the Caprese Spaghetti Squash with Pesto Grilled Chicken for yourself.

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