A healthy food blog for spiralizer recipes.
Can’t stop, won’t stop with spiralized sweet potatoes!
Today, I’m sharing a new quick-style cooking video of one of my go-to breakfast recipes, my Spiralized Sweet Potato Rice Breakfast Bowl with Avocado.
Click here for the original recipe, grab the ingredients, and then follow along with me in the video!
Happy Valentine’s Day!
If you’re single, I hope you’re hanging out with your friends, stuffing your face with red velvet cake and if you have a lover, well, I hope you’re stuffing eachother’s faces with cake.
Either way, bonus points if said cake comes in a heart shape!
Instead of listing out all of the ingredients in this breakfast skillet, I just decided to sum it up with the word “Mexican.” Why is it Mexican? Really just because it has some lovely Mexican staples – corn, avocado, chili powder, green peppers, cilantro and black beans.
Otherwise, it would have had to be named “Sweet Potato Breakfast Skillet with Corn, Avocado, Black Beans and Fried Egg” which is way way too long.
Alas, it’s perfect timing for Cinco de Mayo, which is next Monday.
If you ordered a copy of Inspiralized and Beyond, then you already received today’s recipe and another (Sheet Pan Shrimp Fajitas), three weeks of meal plans AND a discount code to use on the Inspiralizer. If you ordered a copy of the new book and haven’t received any of this, make sure you download this Bonus Packet!
Today, I’m sharing a video showing you step-by-step how to make this recipe, but you’ll have to download the Bonus Packet to get the recipe itself!
Along with this new video, I’m sharing some of my favorite photos of yours from the #inspiralizedandbeyond hashtag! I love seeing you making recipes from the new cookbook that DON’T have a photo with them, so I’m sharing those as well.
I’m baaaaackkkk! While I ease back into posting new recipes on this blog (after taking a little maternity leave/hiatus), I figured I’d share some of my favorite recipes (since there are so many on this blog and many of you are new to Inspiralized!)
In the fall and winter months, I’m all about sweet potatoes (this is my favorite recipe lately!), rutabaga and butternut squash. So, expect a lot of those veggies!
Today, we’ve rounded up our favorite (and most popular!) spiralized sweet potato recipes for you to enjoy!
First off, I can’t thank you all enough for all the kind words and encouragement yesterday! You all truly made my day, and I believe in Inspiralized even more so!
I’ve been reading every single comment, post, Tweet, Snap – all of it! I’m so glad you’re loving the cookbook as much as I do, and I’m looking forward to all your pictures as you cook through it.
Speaking of cooking through this cookbook….
Since you all loved my post on the Three Best Ways to Cook Zucchini Noodles the other week, I figured I’d do another one and this time, I’ll be profiling sweet potato noodles!
Also, I’m back with a “What I Ate Today” video, because all of you were requesting them! I haven’t posted one in months, because I’ve been sharing the #EverydayInspiralized series on our YouTube channel.
But – we’re back!
I caught myself saying, “I can’t wait until the fall!” the other day.
I know, I know. From November to April, I prayed for warm weather and now look at me, ungrateful!
I think I’m just more of a crisp-air kinda gal. Sometimes, these New Jersey summers can get so humid, I find myself sweating and uncomfortable (unless I’m on the beach or by the pool, of course.)
Spiralized rice is simply, rice made from spiralized vegetables. This “spiralized rice” can be used in place of regular rice and grains in your favorite originals. For example, you can make fried “sweet potato” rice and pesto “turnip” rice. The possibilities are endless – and delicious!
If you do make spiralized rice, make sure to hashtag and share your creation using: #spiralizedrice!
All vegetables can be “riced” except for cucumbers – their water content is just too high. Fruits can’t be “riced” either.
1. Place your spiralized vegetables into a food processor.
2. Pulse gently until rice-like, about 5 seconds.
Now that you have your spiralized rice, what do you do with it? There are a few ways you can prepare your spiralized rice dishes:
The ramen burger was 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 (an outdoor food weekly festival) in Brookyln, causing Tweets galore and waiting in long lines.
When I saw the ramen noodle bun, I immediately thought – what a creative idea, but sadly unhealthy. Then, I thought to substitute spiralized sweet potato in for the “ramen” and voila – a spiralized bun! The spiralized bun is perfect to use with open-faced sandwiches and burgers. It’s also fun to use as a slice of bread – smear almond butter on top, add some bananas and honey and you have a nutritious, exciting and delicious breakfast!
This video shows you step-by-step how to make the spiralized bun!
The past few times I’ve went out for brunch with friends, I’ve ordered the baked eggs. Usually, I order something predictable, like an omelette or a salad.
That’s not to say that I wouldn’t love to swim in pancakes, but, a girl’s got to stay focused, ya know?
The only issue with baked eggs? I’m never satisfied. Just eating eggs never fills me up – and I hate having to compensate with the table bread. I just know myself and if I want to avoid being a terrorizing hangry person later, I need to fuel myself at brunch.
By now you all know exactly what the spiralizer does: it turns vegetables into noodles.
What you choose to do with those noodles afterwards is what truly makes spiralizing magical. You can even transform your vegetables into rice.
Today, we’re all about the rice – and specifically, an unexpected one: zucchini rice. Zice!
There have been so many articles recently about why soy is your body’s new archenemy. People are rapidly switching over to homemade almond milk, instead of soy milk. When I drafted this recipe in my head, I was so excited to cook it and then I thought to myself, “Oh no, what if people get turned off because it has soy?”
Then, I splashed cold water on my face and said, “Be you! You love tofu, share a healthy tofu recipe!”
Can soy negatively impact your body? Sure, if you eat it all day every day – kind of like with red meat. If you eat a filet mignon for breakfast, lunch and dinner, chances are, you’ll get sick. If you eat it occasionally, though, it’s “harmless.”
Prior to making this recipe, I hadn’t eaten tofu in 3 months. How often do I eat beef? Unless it’s to test a recipe, mostly never. [Read more…]
It’s that time of year and while I am not a calorie counter, I recognize that many of you are and use calorie counting to help you stay on track of your health goals (nothing wrong with that!)
Thus, in spirit of the New Year, I’m rounding up our latest spiralized recipes that are under 300 calories.
For those of you trying to lose some weight in the New Year or eat a bit lighter in general, bookmark this page and come back for low-calorie meal inspiration!
The last few months of the year always fly by — once fall hits, we’re all caught up in everything fall: pumpkin shopping, apple-picking weekends, getting cozy, and enjoying this new time of the year.
Then comes November, Thanksgiving hits, and then the year really flies by, because #theholidays.
We tend to put our healthy lifestyle on the back-burner, while our busy social schedules take over. Well, you can kiss that excuse goodbye today, because I’m sharing 21 easy spiralized recipes that use five ingredients or less, for the busiest of days, when you just want to order takeout.
I can’t believe I’m sharing the cover of my THIRD cookbook with all of you right now, Inspiralized and Beyond.
I couldn’t be more thankful for all of you, for giving me the opportunity to write not ONE, not TWO, but THREE cookbooks.
And unlike the first two cookbooks, this cookbook includes non-spiralized recipes. Yes, that’s right! Those recipes are the “and Beyond” part of “Inspiralized and Beyond.” There are so many reasons why I’m excited for this extension of Inspiralized, so let me explain everything about this new book.
And if you can’t wait to read the post, you can already go ahead and pre-order Inspiralized and Beyond! It publishes on May 1st!
After sharing on Instagram stories yesterday that I don’t eat dairy during the weeks (after freakishly getting a craving for Greek yogurt in the afternoon) and that I don’t eat beef, I got a lot of messages asking me, “Why don’t you?”
So, I figured I would explain my diet a bit and why I choose to eat the way I do!
[Read more…]
