Happy blogiversary to Inspiralized!!
Three years ago today, I started the Inspiralized blog!
Well, technically, three years + one day ago I started Inspiralized, because the night before was the day I registered the domain (I was too excited!). So if we’re being technical….
Can you believe it? For those of you who have been following me since the beginning, I hope you’ve enjoyed the journey as much as I have! There have definitely been ups and downs, but the ups have certainly outweighed the downs – and for that, I’m grateful!
This little blog has grown into a full blown business, but it’s even more than that – it’s helped me find my healthiest self and embrace body positivity. It’s helped me find out who I truly am, the kind of woman I want to be, and how I want to impact the world. Everyday I feel blessed to be able to bring my healthy recipes to all of you, and I’ll never take that for granted.
Always on my blogiversary, I think about those two days (June 25, 2013 – I quit my job and June 26, 2013 – I started my blog.) I feel like it was just yesterday, truly! If you don’t know my story, you can read it here, but I figured I’d touch upon it briefly.
On June 25, 2013, I wasn’t expecting to quit my job. I had been trying to build up the guts to do it for weeks, but I just couldn’t. It was a comfortable job with a good salary and a five minute commute from my apartment. How can you beat that?!
Basically, that day, I went into my boss’s office and told him that I wanted to pursue this Inspiralized dream. Originally, I suggested I work part-time for his company and part-time on Inspiralized. He basically laughed in my face, told me that “you can’t make money on cookbooks” and tried to convince me that I’d be making a foolish, life-ruining mistake. He was a real jerk and I left his office, blood pumping, heart pounding. I was on the brink of tears.
I called Lu and I exclaimed, “I just want to quit! I think today is the day.” Lu’s a pretty practical guy, so he told me something along the lines of, “If you think it’s time, baby, then I’ll support you – go do it. Just make sure you’re ready.”
I was ready.
I walked into the CFO’s office (my boss had already left for the day), burst into tears, and quit. I wasn’t a cute crying (I’ve seen girls do that on TV, I don’t know how they do it), I was sobbing, practically dry heaving. The CFO was kind and told me to pursue it – and that he could tell I was really passionate about this idea. That calmed my nerves, and I walked to my desk, cleaned up, and walked out of corporate America that day (June 25, 2013.)
I called my mom, immediately, to let her know. Then that night, I waited patiently for Lu to come home, hugged the heck out of him, and was so excited to start building Inspiralized, that I went ahead and purchased Inspiralized.com (I had the name in my mind for a while after I word vomited it one night during a spiralized dinner.)
Honestly, there was no better feeling that night. I felt like a weight had been lifted off my shoulders and I was reborn or something. It was so empowering, exciting, scary, and uplifting. I felt like I could burst!
That next morning, I walked with Lu to the PATH (he takes the PATH everyday into Manhattan where his office is) and on the way, there’s a Starbucks and I stopped in there, with my laptop and…. a dream.
I opened my laptop and I can’t even put those feelings into words. I bought a coffee, logged into their WiFi, and literally made a bullet list of what I needed to do that day. I started my building my social media channels and of course, my first blog post.
THE REST IS HISTORY! :)
And as for today’s recipe, I think it speaks for itself. It was inspired by a Rachael Ray and Skinnytaste recipe, but modified to suit my cooking and ingredient preferences, as well as #inspiralized! The meat is all kinds of savory and salty, and the cucumbers compliment the spiciness of the gochujang paste, a trending Korean condiment. Speaking of gochujang, this is the paste I used.
Overall, a slam dunk meal for Korean food lovers and meat lovers. If you’re vegetarian, you can use crumbled tofu or seitan!
That’s it – and as you know, I’m currently celebrating my blogiversary in Thailand – right now, we’re in southern Thailand! Make sure to follow along on Instagram.
PLEASE NOTE: Currently, I am celebrating my one year wedding anniversary with my husband, in Southeast Asia. Thus, I am not checking blog comments and messages. If you do leave a comment, Meaghan, our Brand & Community Manager is here to respond and help with any questions. You can always e-mail her if you need anything while I’m gone. I return July 4th weekend, and will respond to everything that week when I’m back in the office. Thank you for your patience and understanding as I enjoy this time with my husband!
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 7 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
- For the beef:
- 1 pound ground beef, lean
- 2 garlic cloves, minced
- ½ cup diced yellow onion
- 1 teaspoon freshly grated ginger
- 3-4 tablespoons low sodium soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon red pepper flakes
- For the bowls:
- 2 daikon radishes, peeled, Blade D, noodles trimmed
- 1 teaspoon coconut oil, room temperature
- 4 scallions, diced, white and green parts divided
- salt and pepper, to taste
- 2 tablespoons gochujang sauce or more, if desired
- sesame seeds, to garnish (about ½ tablespoon)
- 1 English seedless cucumber, Blade D, noodles trimmed
- Heat a large nonstick skillet over high heat. Once skillet is hot, spray with cooking spray and add the ground meat. Breaking the meat up with a wooden spoon, cook the meat until cooked through and browned, 5-7 minutes. Add in the garlic, onion, and ginger and season with salt and pepper, cooking for 1 minute or until fragrant.
- Add the soy sauce, sesame oil and red pepper flakes to the skillet and stir well to combine. Cover the skillet and lower the heat to a simmer. Cook for 10 minutes to let the flavors develop.
- Meanwhile, prepare the rice. Place the daikon noodles into a food processor and pulse until rice-like. Place a medium skillet over medium-high heat and add in the coconut oil. Once oil melts, add in the white parts of the scallions. Cook for 5 minutes or until scallions soften. Add in the daikon rice and season with salt and pepper. Cook for another 3 minutes or so just to heat the rice through and soften to your preference.
- Divide the rice into bowls. Top with the beef and place a dollop of the gochujang sauce (about ½ tablespoon/bowl). Garnish the beef with sesame seeds. Top with cucumber noodles and serve.