Spring has Sprung Salads!

It's officially spring - the animals are waking up from their winter naps, the last snow is melting into jumping puddles, and your garden is ready to bloom!

So whether you are getting ready for bikini season or trying to up your intake of greeneries, here are some delicious spring salads to get into your daily mix.

Strawberry and Spinach Salad with Honey Balsamic Vinaigrette:
When I think of spring salads, my mom's strawberry salad always comes to mind. It's light and so easy to throw together, while allowing you to start using all those fresh strawberries making their way back in to store this time a year, or that you picked! The honey dressing also sounds delllllightful. Get the recipe here.

Image: Shelby Cady

Roasted Squash Salad with Warm Picked Dressing: 
It's not all about the greens, Katie Websters "no lettuce" salad series from theKitchn.com brings some color into your life in the form of squash, apples, cabbage and walnuts! Get the recipe here. 

Image: Katie Webster

Swiss Chard Salad Rolls: 
If you'd rather ditch the rabbit way and eat with your paws, roll-ups are the way to go! Get the recipe here.

Photo: Joanne Gerrard Young

Cauliflower Thai Rice. Was Oscar Worthy.

On a mission to try more clean eating and healthy recipes while on a 30 test pilot of a new lifestyle shake product. I've never done one before, so why not now while I have the time to really focus, meal prep, get myself into some good healthy life changes!

And while the Oscars could have put a serious dent in my plan, luckily I came across some really great and easy recipes that would delight my gluten and soy free friend and myself during the anticipation of the awards show! 

You can put Cauliflower Thai Rice on a lot and its about a 10-15 minute process! You can also mix in as many other veggies as you want to fill it up with flavor!

Ingredients: 

• 1/2 cup of coconut milk
• 1 bag of Trader Joes cauliflower rice
• 6 slices of mango
• Dash of Himalayan salt
• 1 cup of Kale
• 2 tsp of Olive Oil
• 2 small garlic cloves
• 1/2 small onion 

To start, put your coconut milk in a sauce pan and start just heading it up on low. If you are using the trader joe cauliflower rice, its already chopped for you. Otherwise, use a food processor to prep that first - so you can go ahead and put it right in the pan with the coconut milk. 

While that is simmering, start processing your other items such as the mango, kale, garlic and onions together. You can also do the mangos first to avoid mixing it with other items and then put them aside to use as a topping rather than in the rice itself. 

Once the rice looks like its absorbed a lot of the coconut milk, put in a small mixing bowl and add in your other ingredients!

You can really use this rice as a side, underneath some chicken or beaf, or how we did it with romaine leaves and mashed sweet potato spread! (its an amazing combination). Enjoy!