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Ashley G. Thomas

Registered Dietitian and founder of The Fresh Beet, a website with trusted nutrition advice. No preservatives. No fillers. No B.S.

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Recent Posts


How to Build a Better Salad

By On May 1, 2024

I’m about to get pretty snobby about salad. You’ve been warned.   I feel like people hate eating salads because of the typical “House Salad” they’ve been introduced to at restaurants: iceberg lettuce… Read More

Recipe Box

Broccoli & Shrimp Zoodles

By On April 22, 2024

Need a juicy, zesty, fresh-tasting meal for Spring? Try this magical bowl of zoodles and angel hair topped with broccoli, kale, and shrimp, and doused with a lemon-garlic-white wine-butter sauce. I’m usually… Read More


Take My New Online Nutrition Course!

By On April 18, 2024

Hi There! It’s been a while since posting on TFB but it’s because I’ve been busy creating an online course! I’m really excited to roll this out and hope that you all… Read More


Spiced Quinoa Parfait + Tips for Choosing a Healthier Yogurt

By On February 28, 2024

Ya’ll. Have you tried using quinoa in place of granola in your yogurt parfaits? It’s so good! The chewy quinoa is a nice texture against the creamy yogurt. It’s also a great… Read More

How to choose the healthiest eggs at the grocery store

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The Grocery Guide

Unscrambling Egg Labels: How to Choose the Best Eggs

By On February 26, 2024

Vegetarian Fed, Free Range, Cage Free, Certified Humane. Egg labels got you confused? Rightfully so - like many other products in the grocery store, egg cartons are now also obnoxiously decorated with label… Read More

Lunch and Dinner

Roasted Broccoli Latkes

By On February 12, 2024

Ingredients 1 head broccoli, chopped into small pieces 4 red potatoes, grated 4 cloves garlic, sliced 2 eggs 4 TBSP almond meal (you could also use flour) Olive oil salt and pepper… Read More

Lunch and Dinner

Mushroom Miso Ramen

By On January 22, 2024

This recipe has a few moving parts but if you have some extra time on your hands, it’s well worth it. The broth uses mushroom base as well as fresh mushrooms, producing… Read More


Blue Apron vs. Green Chef: From the Dietitian’s Perspective

By On January 12, 2024

(This article was originally published on My review of Green Chef is from the perspective of a Dietitian who wants to see America healthy again. If you read my first article… Read More


Apple Pumpkin Pancakes

By On November 12, 2023

Growing up, it was common for my dad to throw some diced apples into the pancake batter on Saturday mornings. I didn’t know it then, but it was such a pro move.… Read More


Anatomy of a Balanced Breakfast + Siggi’s Toast

By On November 8, 2023

I did not receive compensation for promoting Siggi’s in this post. I support Siggi’s because I enjoy their products and believe that they are a healthy alternative to many other high-sugar, ingredient-laden yogurts… Read More