{asparagus salad}


Today, is the day.  I can finally share my asparagus salad recipe without cringing while I type “what you’ll need!”  Ha!  Writing about food ALL last week was a total buzz kill.  I had no idea I’d feel that way.  Just goes to show, I need to write about ALL THE THINGS….not just one topic.  Thank god I didn’t start this blog as a food blog.  This space would most likely be retired by now.

The perfect mix of lifestyle + fashion + exploring + food keeps me feeling creative and excited to share.  So, I think I’ll keep it that way for the future.  What do you think?  Are you into the mix?  Or do you click on my link just for a recipe?  Or outfit idea?  Now I’m curious 🙂

So, I realized this salad should be named the Rainbow Salad or something much cooler than Asparagus Salad.  Don’t you think?  I was telling Bay how important it is to eat a variety of colors.  Fresh colors.  Not red doritos and green fruit snacks…lol.  She said, kinda like the rainbow.  Yes!  Yes, like the rainbow.  Whenever my plate is full of color it makes me happy.  That normally means, it’s fresh, healthy….and pretty!  If it’s pretty (aka instagram worthy) then I’m definitely trying it.



This salad is all those things!  I actually saw this on and instagram story.  I screen shot it and recreated it.  And now I feel like jerk, because I can’t remember who created it so I could give some recipe cred.

Anyone else have a camera roll full of instagram screen shots?  I just figured out how to make folders.  Totally off topic…we’ll chat about that later.  Maybe next week?

Since it is officially asparagus season, we’ll stick with Asparagus Salad.  Have you noticed how ridiculously cheap you can get a bunch now?  I grabbed this large (skinny) bunch from Pedrick Produce for $1.29.  So, I knew I had to make asparagus something.  I’m thinking asparagus soup next?  Doesn’t that sound killer?  Maybe roast it, then puree it?  Now my wheels are turing.

This salad also gave me a reason to bust out my The Quails & Olive goodies my homegirl Nicole gave me.  She visited the store in Carmel Valley and bought me the Champagne Mimosa Vinegar + Lemon Olive Oil duo.  The combination is unreal.  I’d never even heard of champagne vinegar.  And I’d been on the search for a good lemon olive oil after tasting it at a restaurant in downtown Berkeley.  I believe you can find lemon olive oil at Nugget now.  Try it!  BIG THANK YOU Nicole!!!  Love you mucho!

You can totally use regular olive oil + red wine vinegar for this recipe.  It will be equally delicious!


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{turkey meatballs over sweet potato ribbons}


Day #4 of the Trader Joe’s recipe round-up!  Not going to lie, I am so sick of talking about food…lol.  It’s been a food filled few days and I’m ready to move on to some cute #ootd’s or some kind of decor.  Who’s with me?

What a week!  Getting home from Tahoe and taking off to Alliance Redwoods the next morning, kicked my butt.   Bay’s now home!!!  Ready to get back into the swing of things!

Weekend plans: kickin it!  I’m itching to get some Spring cleaning done too.  Even though there is rain in the forecast.  The month of March always gets me wanting to clean + organize.  My closet desperatly needs some attention!  Meal prep.  Monday, I will be doing a little 2-day cleanse followed by a sugar cleanse for the remainder of the month.  Drink some wine with the girls!  Polish off the rest of the girl scout cookies.

Sounds like a damn good plan to me.  What’s on your agenda for the weekend?


Bay claims that I saved the best for last…..

Turkey meatballs!


Trader Joe’s products used to create this meal:

  • Sweet Potato Ribbons
  • Tomato Basil Marinara
  • Ground turkey


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{15 minute beef stir-fry}


It’s Thursday friends!!! Believe it or not, I’ve got another Trader Joe’s dinner for you today.  Day #3 of the Trader Joe’s recipe round-up.  I saved a good one for you.

But, I’d like to interrupt our TJ’s round-up for just a sec……

Because its International Women’s Day and I can 🙂

I read this about 15 times and I really, really love it.


Share or tag me in your favorite International Women’s Day quote.  I can’t stop readying them and I want to share them all!  Every.single.one!

Ok, now back to the recipe……

Who doesn’t love a quick dinner??  I’m always down to save some time.  Which therefore allows more time for me to catch up on my BRAVO shows.  Vanderpump.   Summerhouse.  Beverly Hills Housewives.  Who’s excited for New York to begin next month?  Man, I watched the teaser and they look + act crazier than ever!

And who doesn’t love an easy dinner?  Less dishes to clean.  Less prep.

Being in the kitchen is how I unwind each night.  Normally with a glass of wine in hand and the record player playing something good.  Just typing that made me smile:)

Oh and I almost forgot, I’d also be wearing my sweatpants + slippers…ha.  How did I almost forget the first thing I do when I walk in the door?

Where was I going with that?  Anyway, I love being in the kitchen, but weeknights can be cray-cray sometimes.  I try to plan at least one super easy dinner each week.

I look over my calendar and decide what night I’m going to take advantage of the pre-prepped veggies + protein.  Then save the tougher, longer to prepare dinner for a night that I don’t have much going on.  When you’ve got a little extra time to pour a glass of wine and take your time.  And maybe insta story as you go 🙂  Not that I’ve ever done that…lol.

This stir-fry was a hit in our house.  So easy.  So fresh.  So good.  BOMB.com leftovers.


Trader Joe’s products used to create this meal:

  • Asian vegetable stir-fry (fresh veggie mix)
  • General Tsao stir fry sauce
  • Frozen brown rice (for bay)



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{trader joes cauliflower crust pizza}


Day #2 of the Trader Joe’s recipe round-up!

Also, day #3 of my 6th grade field trip hostage situation.

Only kidding.  I actually signed up to do this!

I wrote this post last week, so I’m sure right now I’m dying for a shower + my bed + a big ass glass of chard.  Ha!  Maybe not.  Maybe I’m enjoying the hell out of the slug snail trailing across my face.  Who knows?!?!

Remember a couple of weeks ago, when I insta storied my cauliflower pizza experience?  I had TONS of DM’s asking how the crust turned out.

I Stacy Brown, self proclaimed pizza connoisseur, make this solid promise to you, from this day forward, for better, for worse, for richer, for poorer, in sickness and in health, until death do us part…. (that was a little much)


I didn’t miss the traditional crust at all.  Not even for a second.

But, you HAVE to promise me one thing….

You HAVE to follow the pre-cooking process to achieve the best crust ever!


Trader Joe’s products used to create this meal:

  • Cauliflower Pizza Crust
  • Shaved brussles sprouts (the remainder from the halibut tacos)
  • Prosciutto
  • Vegan kale, cashew & basil pesto (this stuff is to die for)

*remember, I hate to waste food.  I decorate with herbs that I’m working with that week.  I utilize all produce purchase.  If it begins to wilt.  Roast it.  If it’s freezable…freeze it!  Throw it over greens.  Smother it in ranch.  Just use it.  For instance, the prosciutto, I baked the remaining of it.  Bay likes to snack on it for breakfast, kinda like bacon.  The shaved brussels sprouts.  I bought them for this pizza recipe, but decided to use them of a slaw on the halibut tacos too.  Instead of buying a package of slaw too.  Think ahead.  End of rant!  

Take a look at that pizza ♥


Here’s what you’ll need:

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{chicken teriyaki casserole}

Last week Bay was craving chicken teriyaki.  Every time I asked her “what sounds good” chicken teriyaki!!

Wait, is it teriyaki chicken or chicken teriyaki?   Hold on, let me google it.

Accroding to google, it’s teriyaki chicken.  But, I think I like chicken teriyaki better, so we’re just gonna go with it, K?

Anyway, where was I going…….

Ok, I’m not a big teriyaki fan.  Doesn’t it always feel like a sodium overload?  Or is that just me?  I googled it.  Again!  Found a bunch of recipes.  Made my own spin on this dish after reading about 4 similar recipes.  And it was killer.  It doesn’t taste like a salt lick….lol!  Bay was pumped.  I almost polished it off for lunch the remaining of the week.

I’d say that’s a winner winner chicken dinner.

Sorry, I had to 🙂


This dish is crowd pleasing.  Super easy to make.  You get all your food groups.  Healthy-ish.  And great leftovers!

Did I mention this feeds an army?  I dedicate this one to all my girlfriends with #hellakids

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{kaia brik results}


Getting healthy….again!

I feel like a fucking broken record!  Don’t I say this every January right before BRIK?

Yes, I do.  And unfortunately I have proof.  LOL!

In the last month or so, I’ve collected some new followers, so I thought I’d do a little run down of my Kaia Fit history……


It all started about 2 years ago.  2016!

Pre BRIK (January 2016) {weekend notes} // Post BRIK (February 2016) {before + after}

Pre BRIK (August 2016) {friday 5} // Post BRIK (October 2016) {BRIK results}

Pre BRIK (January 2017) {four}  // Post BRIK (February 2017) {brik results}

Pre BRIK (May 2017) {pre brik measurements} // Post BRIK (June 2017) {kaia brik measurements}

With lots and lots of CORE sessions in between…… {kaia fit core}


Ok, now we’re to BRIK 2018

After a couple of months off, Melika said “you’re doing it!”

Which I can’t thank her enough for.  I needed that push.  BIG TIME!


I read this a while ago and it stuck!  So I saved to remind me……

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Here is my January (beginning of BRIK post)

{dear self,}


That brings us to BRIK results.  Remember last {friday 5} when I was happy AF?  This piece of paper below contributed immensely to that good ass mood.

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{spaghetti squash taco bowls}

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Happy Taco Tuesday.  There’s no lie that I’m just here for the tacos!  I can’t think of another food/day that is celebrated 52 times in one calendar year.

With 52 Tuesdays, you gotta change it up a bit.

And you know I’m all about jazzing things up.


Check out some other taco recipes I’ve shared over the years……

{tomatillo salsa + crispy cheese taco shells}

{baked chicken tacos}

{spinach pesto tacos}

{taco shells}

{taco tuesday….salad}

{ranch chicken tacos}

{slow cooker carnitas}

{sheet pan fajitas}


Today, I’m brining you the spaghetti squash taco bowl.

I know what you’re thinking, really B?!?!  Aint nobody got time for this!  Spaghetti squash + tacos….dont mix.

Keep reading.  Give the spaghetti squash a chance…lol!

I made this last week.  The week of BRIK weigh-in/measurements.  You can see all those taco recipes above.  I don’t mess around when it comes to Tuesday.  But, I also really, really wanted to get some results.  So, I had to ditch the taco sell + tortilla chips for a few weeks.

And this right here, this is what I came up with.

It was a slam dunk!




First off, let’s go over how to cook spaghetti squash.  Most peeps I talk to are super intimidated by spaghetti squash.  Which KILLS me, because it’s so so simple.  I’m sure some veggie lover out there is currently working on bringing pre-cooked spaghetti squash to whole foods or TJ’s any day now.  I mean, you can buy just about any veggie noodle at this point, so it wouldn’t shock me.

  1. Using a sharp knife (must be sharp af) cut the top and bottom end off the squash. (I blew it and didn’t get a photo of this step, so I hope that makes sense)
  2. Stand the squash upright and slice in half lengthwise.
  3. Scoop out + discard seeds.
  4. Rub 1 teaspoon of olive oil on the inside of squash.
  5. Season with salt + pepper.
  6. Place squash cut side done on a foil lined baking sheet.
  7. Bake at 400 degrees for about 1 hour.  Depending on the size of the squash.
  8. Once you can easily pierce with a fork, squash is done.  And cut sides will be golden brown.
  9. Allow to cool for 2 minutes.  Then fluff with a fork making spaghetti like noodles.

There you have it!  Perfectly cooked spaghetti squash.  I’ve seen it cooked in a slow cooker + microwave + instapot.  I’m sure they all work well, but this is the no-fail, easy way to get perfect results.


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