September brings a refreshing sense of renewal. This month is no exception as we dive into exciting projects we can't wait to unveil. Stay tuned! Meanwhile, we’re thrilled to kick off a campaign linked to our upcoming Social Media Makeover on Monday, 9/10. The #CSSocialMediaMakeover aims to celebrate the positive aspects of online connections while enhancing our digital interactions. To start this journey, we present our first Recipe Swap featuring an incredible recipe from a talented food influencer.

Introducing our initial Recipe Swap with the amazing food blogger and Whole30 expert, Alex Snodgrass. If you haven't checked out her blog or social media, you're missing out—her recipes are not only simple and delicious but also perfect for Instagram.

Whole30 Spring Roll Bowl Recipe

This dish captures all the delightful flavors of a Vietnamese spring roll—minus the rolling and rice paper!

“I adore my Whole30 Spring Roll Bowl for its crunchy, refreshing veggies and herbs. Daikon radish acts as a noodle substitute, while grilled chicken provides protein. The best part? The almond butter ‘peanut sauce’—it’s deliciously spicy, and I could sip it straight!”

Prep the sauce at the start of the week and grill your chicken in advance for an effortlessly quick dinner. Use any veggies you have on hand; I love adding watermelon radishes for a colorful crunch. Other great options include cucumbers, avocado, bell peppers, and jalapenos for a spicy twist!

Watch Alex’s recipe video!

Prep Time

15 minutes

Cooking Time

15 minutes

Categories

Ingredients

For the chicken:

  • 2 chicken breasts
  • Salt and pepper, to taste
  • 1 tbsp. avocado oil (or your preferred oil)

For the spicy almond sauce:

  • 3 tbsp. creamy almond butter (or any nut butter)
  • 1/4 cup full-fat, unsweetened coconut milk (I recommend Thai Kitchen)
  • 1 tbsp. coconut aminos
  • 1 clove garlic
  • 1 tbsp. red boat fish sauce
  • 1 tsp. red curry paste (I prefer Mae Ploy)

For the bowl:

  • 1 large daikon, peeled and spiralized
  • 2 radishes, thinly sliced
  • 1 small jalapeno, very thinly sliced
  • 1 carrot, peeled and cut into sticks (storebought matchsticks work too)
  • 1/4 red onion, finely sliced
  • 1 avocado, sliced
  • Handful of fresh mint
  • Handful of fresh cilantro
  • Handful of fresh basil or Thai basil

Instructions

  1. Place chicken breasts on a board, cover with parchment paper, and pound until even, about 1/4 inch thick.
  2. Season both sides with salt and pepper.
  3. In a large skillet, heat 2 tbsp. oil over medium-high heat. Sear chicken for about 4 minutes on each side until brown and cooked through. Allow to cool for 5 minutes before slicing.
  4. Meanwhile, blend the spicy almond sauce ingredients in a blender or food processor until smooth. Ensure to shake the coconut milk can before pouring to combine well.
  5. To assemble, divide the spiralized daikon among four bowls. Top with sliced chicken, avocado, radishes, onion, carrots, jalapeno, and fresh herbs.
  6. Drizzle with the almond sauce. Serve and enjoy!

by Alex Snodgrass