We’ve been getting back into eating substantial, healthy meals for lunch now that we’re hosting grandparents and babysitters on an almost daily basis, relying on healthy and delicious recipes that can be prepared ahead of time. One of our favorite dishes we discovered last year is this Asian-inspired Spring Roll Salad recipe from Beth Bollinger of Nest Wellness. I use these kelp noodles that taste like vermicelli and are very low carb, and usually use basil seeds instead the sesame seeds because basil seeds are crazy nutrient dense. The sauce is SO GOOD I like to double her recipe and have a little left over to just drizzle on other meats, or as a dip with cut veggies. Beth focuses on metabolically friendly meals that taste as great as versions used with more traditional processed ingredients. The whole family loved this delicious take on spring rolls, give it a try and let me know what you think!
