Chorizo, Avocado & Butternut Squash Rice Stuffed Peppers

Chorizo, Avocado and Butternut Squash Rice Stuffed Peppers

Avocado is one of the most talked about superfoods out there. I feel like if foods were personified (wow, haven’t used that word since the 7th grade) and could be friendly with other foods, then kale and avocado would be best friends.

Avocado has taken the place of dairy in sauces, replaced cream cheese on toast, has become a staple salad topper and of course, is the essential ingredient in everyone’s favorite appetizer: guacamole.

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Crunchy Zucchini Noodle Wrap with Feta & Avocado

Healthy Crunchy Spiralized Veggie Noodle Wraps

Did you ever think the day would come where I’d use a wheat wrap in one of my recipes? Bet not. Well, today I’m sharing with you what I eat for lunch on a pretty regular basis: spiralized veggie noodle wraps.

When you first start off with a spiralizer, you can’t help but want to make every one of your favorite pasta and noodle dishes into a spiralized (or, ehem, Insprialized) version. After a while, you start to realize that spiralizing veggies is more than a replacement for carby, wheat noodles: it’s a revolutionary way to taste and experience vegetables.

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Sesame Crusted Tuna & Avocado with Spicy Sesame Zucchini Noodles

Sesame Crusted Tuna & Avocado with Spicy Sesame Zucchini Noodles

My mother’s the best at marinading meats. Even this past weekend, there was a flurry of texts sent after a dinner at my parents’ house praising her chicken. I don’t know if she just knows a magical ratio of sauces and spices or if its her timing, but she’s a great marinader. Marinader, yup.

Personally, I’m not a great marinader. I think it’s spending many of my formative cooking years as a vegan, I never experimented much with marinades. Tofu doesn’t need much work!

Now, in my old age as a food blogger, I’m experimenting more than ever. Today, I’ll teach you a shortcut marinade that only requires one ingredient (courtesy of Bragg) that even my mother would approve of. Right, ma?

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Smoked Chorizo and Butternut Squash Noodle Skillet with Avocado, Kale and Fried Eggs

Smoked Chorizo and Butternut Squash Noodle Skillet with Avocado, Kale and Fried Eggs

Chorizo. Just the word itself sounds sexy.

Smoked chorizo (of the Spanish type) is my jam. On Saturday mornings, while Lu does a little cleaning (he’s the best!), I cook up a big batch of eggs, kale, avocado, onions and chorizo, seasoned lightly with smoked paprika. We can’t wait to dig in. 

Before I even wash my face or put contacts in (settling for my smudged Warby Parkers), I’m crumbling chorizo and scooping out avocado meat. By the time my eyes have fully opened, we’re already sitting in our kitchen, stuffing our faces and sipping coffee.

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Jalapeno-Lime Chicken, Bean & Avocado Zucchini Noodle Soup

Jalapeno-Lime Chicken, Bean & Avocado Zucchini Noodle Soup

It’s quickly changing into the winter season, at least here in the NYC area. Goodbye 65 degree lazy Sundays and hello morning flurries! On that same note, adios rooftop tacos and margs and hola tortilla soup! Alas, not even a blistering cold winter day can discourage me from eating some sort of Mexican food. 

However, soups and I have a rocky relationship. I can’t ever decide if soups are enough to satiate me. It’s hard for me to conceptualizedrinking” my meals. As you can probably guess, I’ve never done a juice cleanse. BUT, add in some lean proteins, hearty veggies and zucchini noodles and we’ve got ourselves a Mexican feast… in a soup! I can dig that.

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Paleo Sweet Potato Noodle Bun & A Spiralizer Giveaway (Finally!)

Spiralized Sweet Potato Noodle Bun with Salmon Sandwich

I’ve got to say, the Paleo community is very friendly, inviting and collaborative. When I reached out to Juli from PaleOMG, she responded right away and was enthusiastic about me contributing a recipe for her blog, featuring my sweet potato noodle bun. She even introduced me to one of her other Paleo-bloggin’ friends… very cool.

Now, viewer discretion is advised, because this sandwich is MASSIVE. I purposefully made it larger-than-life for dramatics, but if you were making it yourself, it would of course be normally proportioned. The salmon, bacon, avocado and sweetness of the bun make for a melting pot of flavor and a home-run in the Paleo sandwich department, I think.

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Open-Faced Sriracha Tuna Steak BLT on a Sweet Potato Noodle Bun

 Sriracha Tuna Steak BLT on a Sweet Potato Noodle Bun

If you’re crying over your football team losing this weekend, or you don’t care about sports but your boyfriend/girlfriend/friend/dog does, console everyone with today’s BLT. Grilled tomato, a giant tuna steak, bacon, sriracha, and a sweet potato noodle bun: if that doesn’t make you forget about life’s woes, you’re a lost cause. 

I really should call this recipe a BKT, because instead of regular lettuce, I used kale. Tough kale works best with this sandwich, because it’s “open-faced,” which means that it doesn’t have a top bun, only a bottom. The bun, of course, is made of sweet potato noodles

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Meatless Monday: Huevos Rancheros with a Spiralized Potato “Tortilla”

Huevos Rancheros with a Spiralized Potato "Tortilla"

OK so this isn’t exactly huevos rancheros. Huevos rancheros are traditionally made with a tortilla. Pancho Villa is probably turning over in his grave as we speak. Regardless, I’m giving this classic Mexican dish a spiralized makeover, using potato noodles to create the “tortilla” (which is like a thin pancake). Plus, this recipe is totally gluten-free…. and healthier, of course.

Some tips, before we close. Make sure that you include the tomato juices when cooking the onions, tomatoes, beans, jalapenos and spices. If you don’t, the dish will come out too dry….. like this picture. Clearly, I didn’t photograph this well – you can’t see the yummy tomato “sauce” in the middle. My bad.

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Avocado-Basil Zucchini Noodles with Chile-Lime Shrimp & Corn

Avocado-Basil Zucchini Noodles with Chile-Lime Shrimp & Corn

It’s almost Labor Day, which means that you’re probably already vacationing on a mega-yacht sailing through St. Tropez or island-hopping in the Virgin Islands, but tell the hot cabana boy “just a second!”, because you’re gonna wanna see this.

This zucchini noodle recipe has one of the largest ROIs – it’s SO easy and SO simple, but tastes like a fancy-schmancy dish from Le Cirque! Creamy avocado sauces are very popular with zucchini noodles, because they mask any bitterness while remaining fresh and light to accompany the vegetable.

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Recipe: Spiralized Sandwich Bun

Spiralized Sandwich Bun with Avocado-Goat Cheese Spread

Last week, I posted a picture of my healthy version of the ramen burger, using a turkey burger sandwiched between two sweet potato noodle buns. I promised a recipe, and now I’m delivering!

This time around, I left the turkey burger out and added kale for some crunch! Honestly, the sweet potato noodle bun is so delicious, it’s a shame to muddle its flavor using a meat patty. Unlike traditional burger buns, this noodle bun is the star, so let it shine!

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Meatless Monday: Spiralized Vegetable Tahini Bowl with Tofu, Edamame & Avocado

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It’s been a while since I’ve posted any vegan recipes. Considering I was a vegan for 2 years of my life, that’s pretty shameful. Truth be told, I finally learned how to cook when I became vegan, in 2008. That’s right, I truly started cooking only five years ago….. luckily, I grew up reading food magazines, helping out here and there when my mom cooked, watching my grandparents master everything Italian, and admiring Martha Stewart’s briskets and DIY doilies on TV. Needless to say, I had a solid repertoire built up before I put spatula to skillet. Is that even an expression?

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The Spiralized Burger with Grilled Tomato, Onion and Avocado-Goat Cheese Spread

I match your ramen burger, and I raise you a spiralized burger!

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If you watch the news, live in NYC, follow foodie Twitters or Instagrams, and don’t generally live in a box, you have heard of the shoyu ramen burger. If not, let me explain, because it’s “so hot right now.” Photo courtesy of GoRamen.com:

The ramen burger is a bun made out of ramen noodles. Basically, it’s cooked ramen noodles that are refrigerated in a bun-sized ramekin for 15 minutes and then fried in olive oil. Japanese blogger and chef Keizo Shimamoto invented this and served it up at Smorgasburg in Brookyln, causing Tweets galore and waiting in long lines. This latest food trend is being called the newest cronut! If you don’t know what a cronut is, I suggest you Google it….. and have fun trying to get one.

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Beef Taco Zucchini Spaghetti

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One of my favorite dinners growing up was taco night. My mom laid out all the fixin’s on the table and we would race to make our own taco creations. Mine were always fully loaded with shredded lettuce, beef and cheese. As a kid, it’s a blast to make your own taco. Now, as an adult (ehem – young lady – ehem), I’m bringing back taco night…. this time, with zucchini spaghetti!

Let’s be real. Tacos aren’t exactly something you want to throw back when you’re going down the shore (sorry, can’t hide my Jersey roots) during the summer and want to look your best on Instagram. They’re packed with all the hip-clinging stuff – meat, cheese, carbs. But, a-ha! I’ve got the perrrrrfect solution: replace the tortillas/taco shells with zucchini pasta!

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Packing Zucchini Pasta for Lunch

Hopefully, you’re going to notice the picture quality to get better on Inspiralized. I’m working on it everyday, with help from my kind boyfriend. It’s a learning process, so bare with me! Over the weekend, I spent a small fortune on “staging” items for my photo “shoots.” I’m happy to debut some of these cute little napkins, bowls and plates on today’s post! Sorry for the girl rant, dudes – patterned tablecloths get my heart racing, I can’t help it.

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How BORED are you of salads for lunch? Gone to Chipotle too many times? Might go crazy if you have one more turkey sandwich? Inspiralized has the perfect cure – zucchini pasta for lunch! Don’t fret, I will equip you with great lunch-appropriate recipes throughout this blog (see recipe below for Feta Basil Lemon Vinaigrette Cucumber Pasta with Kalamata Olives, Corn, Avocado, Walnuts and Grilled Chicken).

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