This past weekend, Lu was gone at a bachelor party for a good friend of ours who is getting married this October.
While of course I missed him (especially when I first woke up and then went to bed), it’s nice to have time with no distractions to get the things done you don’t normally do, because you want to spend time with your husband/boyfriend/girlfriend/wife.
So what did I do?
Well, first off, I finally launched Alissandrab.com! Alissandra B. is going to be a place for me to share a more personal side of me – my lifestyle, my thoughts, my inspiration. I even have a separate Instagram account, if you’d like to follow me there too: @alissandrab.
I like to keep Inspiralized mostly about spiralizing. However, over the years, as I have grown as a woman and an entrepreneur, there are SO many other things I wanted to say and share.
After sharing pictures from my wedding on my Inspiralized Instagram, I noticed those negative comments, like, “Enough’s enough, we don’t follow you for wedding photos.” and even the passive aggressive ones like, “Where’s the recipe?”
So, you know what, I recognize and respect that probably 99.9% of you found me because of spiralizing and you followed me to find healthy recipes and cooking tips for the spiralizer. I get that, and I want to continue to be your best resource for everything spiralized.
This first happened wtih my workout selfies – I’d see comments like, “I thought this was a page for food?” What did I do? Started @GetInspiralized. But hey, that was a blessing, because now I have an Instagram account where I can track my progress with photos – I love that Instagram handle, it has motivated me to push myself to get fitter and fitter.
Anyway, I decided to start my own personal Instagram so I can share everything not-Inspiralized.
Long story short, if you are curious about my personal ramblings, food I make without the spiralizer, my style, and my life as an entrepreneur, follow me on AlissandraB.com!
And for those of you like the commenter below, if you think all of these separate Instagram handles are “too much,” you are your own person – I’m not forcing you to do anything, I just personally wanted another outlet to share my life and my thoughts and if you’re interested in that journey, follow. If not, don’t.
It’s simple as that - if you follow Inspiralized for everything spiralized and that’s all you care to know about, you’ve come to the right place. Inspiralized.com and @Inspiralized will always be your place for cooking with the spiralizer!
I guess you can’t please ‘em all!
Today’s recipe is one of my favorite go-to lunches during the week – I never posted it to the blog, because I thought it was too simple, but it’s absolutely delicious and easy to make. Plus, it’s very versatile – it goes well with other veggies, like carrots, cucumbers, beets, kohlrabi, chayote, or even butternut squash!
I always have olives and tuna on hand just for this recipe!
Nutritional Information & Recipe
Weight Watchers PointsPlus*: 8 points
*These points were calculated using the official Weight Watchers PointsPlus® calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
- 2 tablespoons extra virgin olive oil
- 1 garlic clove, minced
- 1 pinch red pepper flakes
- 2 medium zucchinis, Blade D, noodles trimmed
- 2 tablespoons freshly chopped parsley
- ½ lemon juiced + zest
- 3 oz canned tuna in water
- ¼ cup pitted and halved kalamata (or other) olives
- Heat the olive oil in a large skillet over medium heat. Once heated, add in the garlic, red pepper flakes and let cook until fragrant, about 30 seconds. Add in the zucchini noodles and cook for 3-5 minutes or until al dente/cooked to your preference.
- Once cooked, stir in the parsley, lemon juice/zest, tuna and olives. Toss to combine and heat up the tuna.