Every year, the beginning of September feels like a welcomed fresh new start, and a complete out-of-breath whirlwind all at the same time. Not surprisingly, this September is no different. We have been busy bees at the #CSBungalow with so many exciting projects that we can’t wait to share with you guys these next few months. Stay tuned for more on that… For now, we are excited to announce a campaign that’s closely tied to our Social Media Makeover we’re launching on Monday, 9/10 (sign up here!) The #CSSocialMediaMakeover is different than your average “detox” from social media—we want to celebrate the many positive sides of connecting with others online and find ways to make our interactions online more soul-affirming and happiness-inducing. To practice what we preach, we’re kicking off the social media challenge a little early with our first Recipe Swap, where we feature a recipe from one of our favorite foodie influencers in the game.
And with that, I bring you our first Recipe Swap with food blogger, Whole30 magician, supermom, and fellow Texan, Alex Snodgrass of the Defined Dish. If you aren’t following her blog and social media, do your weekly meal plan a favor and double tap —her recipes are super easy, delicious, healthy, and always ‘Instagrammy’ material.
The Defined Dish: Whole30 Spring Roll Bowl
Here you can have all the flavors of a Vietnamese spring roll without the rolling and without the rice paper!
“I LOVE my Whole30 Spring roll bowl so much because the of its crunchy, refreshing vegetables and herbs. Daikon radish is disguised as the noodle in the dish and grilled chicken as the protein. But my absolute favorite thing is the ‘peanut sauce’ (which is really made from Almond Butter) and it’s delicious, slightly spicy flavor. I could drink it!
Making the sauce at the beginning of the week and pre-grilling your chicken will make for a super easy weeknight recipe. Throw in all the veggies that you have—I love using watermelon radishes for crunch and a beautiful pop of color. Other veggies you may have on hand that work great are cucumbers, avocado, bell peppers, and jalapenos for a little kick!.”
Watch Alex’s recipe video!
For the chicken:
- 2 chicken breasts
- salt and pepper, to taste
- 1 tbsp. avocado oil (or oil of choice)
For the spicy almond sauce:
- 3 tbsp. Creamy Almond Butter (or nut butter of your choice)
- 1/4 cup full fat, unsweetened Coconut Milk (I use Thai Kitchen’s)
- 1 tbsp. coconut aminos
- 1 clove garlic
- 1 tbsp. Red Boat Fish Sauce
- 1 tsp. red curry paste (I like Mae Ploy)
For the bowl:
- 1 large daikon, peeled and spiralized on the smallest setting
- 2 radishes, sliced thin
- 1 small jalapeno, sliced very thin
- 1 carrot, peeled and cut into small sticks (your just use the storebought matchsticks)
- 1/4 red onion, sliced very thin
- 1 avocado, sliced
- handful of fresh mint
- handful of fresh cilantro
- handful of fresh basil or thai basil
- Place chicken breasts on a cutting board and cover with a large sheet of parchment paper. Using a meat mallet or the back of a skillet, pound chicken until it is about 1/4 inch even thickness.
- Season both sides of the meat with salt and pepper, to taste.
- Heat 2 tbsp. oil over medium high heat in a large skillet, sear chicken on both sides until it is nice and brown and cooked through, about 4 minutes per side. Set aside to let cool for 5 minutes before slicing.
- Meanwhile, In a blender or food processor, combine the ingredients for the “spicy almond” sauce. (but be sure you stir or shake the coconut milk in the can well before you pour it, so that it is no longer separated). blend until smooth and combined. Set aside.
- Now, time to assembly your bowl: in four separate bowls, divide daikon to fill bottom of the bowl. Top with sliced chicken, avocado, radishes, onion, carrots, jalapeno, and fresh herbs.
- Drizzle with “peanut” sauce. Serve and enjoy!
by Alex Snodgrass