I’m always looking for new side ideas to accompany meats, especially in the summertime when everyone is grilling and looking for something other than, well, grilled vegetables to serve.

These potatoes and broccoli are easy to make, easy to cleanup, and save well for reheating for leftover lunches! The key to getting the consistency right is trying to spread them out as evenly in a layer as possible (the more overlap, the less crispy the noodles will be.) They kind of taste like a combo of charred broccoli and French fries!

These go well with grilled chicken or salmon, BBQ ribs, or any type of steak! It’s definitely the more satisfying way to serve steak and potatoes, that’s for sure!

To reheat, simply place everything on a sheetpan and roast in the oven at 350 degrees Fahrenheit until warmed through, about 10 minutes.

Watch our video to learn how to spiralize a potatoes and sweet potatoes using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

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Garlic Parmesan Broccoli and Potatoes

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Ingredients

• 3 cups broccoli florets
• 2 red potatoes Blade C, noodles trimmed
• olive oil to drizzle (about 2 tablespoons)
• 1 teaspoon garlic powder + more as needed
• salt and pepper
• ¼ cup grated Parmesan cheese
• to garnish: red pepper flakes

Instructions

• Preheat the oven to 425 degrees. Lay out the broccoli and potato noodles on a large sheetpan and drizzle with olive oil. Season with garlic powder, salt, and pepper. Roast for 25 minutes, tossing everything halfway through. Cook until potatoes are cooked through and broccoli is fork tender.
• When done, immediately sprinkle over with Parmesan and red pepper flakes and toss well to combine. Transfer to a serving dish and serve.

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Ginger Charred Broccoli and Tofu Sesame Spring Rolls

I love spring rolls, but they’re often uninspiring, made with the same flavors, same raw vegetables, and the same proteins. They’re one of my favorite snacks, because they’re a tasty way to pack in a bunch of raw vegetables in a crunchy, portable bite.

Spring rolls are easy to make – you pretty much just wet rice paper in a shallow bowl of water, top with whatever ingredients you’d like, and roll! Slice them in half and serve them as appetizers, or have a couple as a light snack – or as part of a meal!

These spring rolls are seasoned with Simply Organic‘s ground Ginger and their Black Sesame Seeds. If you wanted to skip the cooking and charring of the broccoli, you could just chop it up more finely and briefly cook it in a pan with some olive oil and the same seasonings.

By charring the broccoli, you’re adding another level of consistency and flavor, but it does take 20 minutes, so if you don’t have that kind of time, I recommend using finely chopped raw broccoli or well chopped broccoli, cooked for 5 minutes in a skillet.

Spring rolls are also beautiful, aren’t they? I usually just have mine dipped in soy sauce, but I’m obsessed with this tahini sesame dressing – it’s a must make!

And if you want to add a different protein other than tofu, add in some cooked chopped chicken!

Watch our video to learn how to spiralize broccoli using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

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Ginger Charred Broccoli and Tofu Sesame Rolls

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Ingredients

• 2 cups broccoli florets from 2 stems of broccoli + the broccoli stems spiralized with Blade D
• sesame oil to drizzle
• salt and pepper
• ½ teaspoon Simply Organic Ginger Root
• 1 ripe avocado
• 6 rice wrapper sheets
• 1.5 teaspoons Simply Organic Black Sesame Seeds
• 4 oz baked tofu cut into 1/8” strips
• ¼ cup packed mint sliced
• For the dipping sauce:
• 1 teaspoon sesame oil
• 3 tablespoons grapeseed oil
• 1/4 cup tahini
• 3 tablespoons soy sauce
• ¼ teaspoon Simply Organic Ginger Root
• 2 tablespoons rice wine vinegar
• ½ teaspoon red pepper flakes
• 1 teaspoon honey

Instructions

• Preheat the oven to 450 degrees. Lay out broccoli florets and stem noodles on a parchment paper lined baking sheet and drizzle with sesame oil and season with salt, pepper, and Ginger Root. Bake for 20 minutes, shaking the pan halfway through, or until fork tender and charred (black and deep brown in color.) Remove from oven and chop well.
• While broccoli cooks, peel, pit, and thinly slice the avocado. Set aside.
• Prepare the dipping sauce. Combine all ingredients in a small bowl and whisk together. Set aside in a serving vessel you’ll be serving alongside the spring rolls.
• Create an assembly line of the vegetables for the spring rolls (this just helps you keep organized).
• Fill a shallow dish with warm water. One at a time, dip a rice wrapper sheet into the water for 5 to 10 seconds. Remove and place on a flat surface, like a cutting board or plate.
• In the middle of one of the rice wrappers, sprinkle with ¼ teaspoon black sesame seeds in a horizontal row formation and lay 4 avocado slices down (they should be very thin), 4 tofu strips, 1 pinch of mint, and 2 tablespoons of the broccoli mixture.
• Fold the bottom half of the rice paper wrapper over the filling. Holding firmly in place, fold the sides of the wrapper in. Then, pressing firmly down to hold in place, roll the entire wrapper horizontally up from the bottom to the top. Turn the roll so that the seam faces down and the avocado faces up.
• Continue with the remaining ingredients and rice wrappers to make 6 rolls. Place on a plate and cover with plastic wrap and refrigerate, if not serving immediately.
• Serve the spring rolls with the dipping sauce, topped with more sesame seeds.

The post Ginger Charred Broccoli and Tofu Sesame Spring Rolls appeared first on Inspiralized.

Broccoli Kale Caesar Salad with Chicken

Although this salad itself is not vegan, the dressing is. I wanted to create a salad that could be enjoyed by those that are dairy free (or vegan!) and also meat eaters who love Caesar salads. The dressing is made from simple ingredients like garlic, Dijon mustard, and pureed soaked cashews for the perfect consistency and classic Caesar flavor. You won’t believe it’s not real Caesar!

I topped the salad with avocado and some chopped chicken, but it would be great without the chicken, just as a side salad or light snack. If you want to make this vegetarian, some sliced almonds and chickpeas would be delicious, or even some roasted tofu.

And you won’t miss the croutons in this salad, because the spiralized broccoli stems are nice and crunchy, giving you that much needed crunchy consistency. There is so much fiber and healthy fats (avocado and cashews!) in this dish, so you’ll be satiated and nourished. It’s also, pretty, too!

To save yourself time, buy precooked chicken like rotisserie chicken or grilled chicken breasts at the deli and chop them up and add to this salad. I simply poached the chicken, but you could make this even more quickly by buying already cooked chicken.

This salad is meal prep friendly, saves in the fridge well (the kale gets nice and soft the longer it sits in the fridge) and you’ll want to pour this Caesar dressing over everything, so bookmark it!

Watch our video to learn how to spiralize broccoli using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

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Broccoli Kale Caesar Salad with Chicken

Prep Time 15 minutes minutes

Servings 4 people

Ingredients

For the salad:

• 2.5-3 cups cubed cooked chicken
• 2 bunches broccoli florets finely chopped (about 3.5.-4 cups chopped florets) and stems spiralized with Blade D, noodles trimmed
• 3 cups finely chopped kale
• 1 avocado pitted, peeled, sliced

For the dressing:

• 2/3 cup raw cashews soaked overnight or for at least 3 hours
• 1/2 cup unsweetened plain almond milk
• 2 large garlic cloves sliced
• 1 tablespoon freshly squeezed lemon juice
• 2 teaspoons Dijon mustard
• salt and pepper

Instructions

• Blend together all of the ingredients for the dressing in a high speed blender and pour into the bottom of a large bowl. Add the cooked chicken, broccoli, kale, and toss together until all of the salad ingredients are coated in the dressing.
• Divide the salad onto plates and top with sliced avocado.

The post Broccoli Kale Caesar Salad with Chicken appeared first on Inspiralized.

Spiralized Broccoli and Olive Bianca Pizza

Ever since discovering Simple Mill’s pizza dough, I haven’t ordered pizza! Of course, we go out for pizza all the time (New York pizza is the best!), but when I’m home, I always have a box on hand and it’s just too easy and delicious not to make it!

This post isn’t sponsored at all, I just really love this product and recommend it for everyone who gets pizza cravings and is looking for fun new pizza toppings idea (hello, spiralized broccoli stems!) and a healthy crust option.

I’m usually a margherita girl all the way, but there’s something really satisfying about a bianca pizza and it’s great to switch it up! This simple combination of broccoli and olive is salty and savory and a tasty way to sneak more vegetables into your day.

I love garnishing my pizzas with a little bit of red pepper flakes for that extra spicy kick at the end!

Watch our video to learn how to spiralize broccoli using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

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Spiralized Broccoli and Olive Bianca Pizza

Ingredients

• 1 tablespoon extra virgin olive oil
• 2 cups broccoli florets well chopped
• 2 large broccoli stems Blade D, noodles trimmed
• salt and pepper
• ¼ teaspoon garlic powder
• 1 box Simple Mills pizza crust or any crust you’d like to make
• 2 cups shredded mozzarella cheese
• ¼ cup quartered black olives
• ¼ cup ricotta cheese
• ½ teaspoon red pepper flakes

Instructions

• Heat the oil in a medium skillet over medium high heat. Once the oil is shimmering, add the broccoli and season with salt, pepper, and garlic powder.
• Prepare your pizza crust for toppings. I used a Simple Mills pizza crust (and thus, made two individual 8” pizzas) and followed the directions until it prompted me to add toppings.
• Once the broccoli and crust are done, spread out the mozzarella cheese on the crust. Sprinkle with the broccoli and olives. Add about 6-7 teaspoons of ricotta cheese all around until all the ricotta is used. Flatten the mounds slightly. Let cook for 5-10 minutes or until the cheese melts. Garnish with red pepper flakes. Let rest for 5 minutes before cutting into slices to serve.

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Peanut Broccoli Stirfry

Peanut curries and peanut stir fries are my favorite types of Asian noodle dishes, because I love the rich flavor that nut butters add to sauces and that they are thick and creamy. This sauce is further thickened with arrowroot powder, but it’s not absolutely necessary, so if you don’t have it on hand, just omit that step.

Spiralizing broccoli is a great way to use up all of your broccoli and eliminate waste. Before I discovered spiralizing, I would sadly toss the stems in the garbage after I was done with the florets, simply because I didn’t know what to do with them! Now, they have so many great uses – spiralized broccoli is great in a raw crunchy salad, stir fried, boiled into a pasta noodle, and baked into a frittata!

The key to spiralizing broccoli? Make sure you find the largest stems possibly to get the best yield out of your broccoli! Aside from that, it’s easy to spiralize (check out our video on how to spiralize broccoli below for more tips!)

This stir fry saves well and holds it flavor when reheated and your favorite protein can be added, like a chicken or pork. Otherwise, just enjoy as is – there is protein in the nut butter and the flavors altogether are perfectly blended!

I also love using broccoli noodles in stir fries, because they look just like the real deal noodle — don’t they?!

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Peanut Broccoli Stirfry

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Ingredients

• 8 cups broccoli florets + stems spiralized Blade D (about 3 heads of broccoli and their 3 stems)
• 1 tablespoon arrowroot powder
• 3 tablespoons peanut butter
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 2 small red bell peppers Blade A, noodles trimmed
• 1 small white onion Blade A, noodles trimmed
• 2 garlic cloves minced
• 1 tablespoon sesame seeds

Instructions

• Steam the broccoli until crisp tender, 3-4 minutes.
• While the broccoli cooks, in a small bowl, whisk together the arrowroot and 2 tablespoons of water to create a slurry. Set aside.
• In another small bowl, whisk together the peanut butter, soy sauce, rice vinegar, and honey.
• Heat the sesame oil in a skillet over medium-high heat. Once oil is shimmering, add the bell pepper, onion, and garlic and cook, stirring until softened, about 3 minutes. Add the broccoli and cook, stirring for about 3 more minutes. Add the prepared sauce to the pan, stir, and then add the arrowroot slurry and stir well to let the sauce thicken, about 2 minutes. Garnish with the sesame seeds and serve.

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Over the weekend, I got into full on fall season mode (which is ironic, because it was pretty warm this weekend.) We went apple picking with my brother and sister in law and their 3.5 year old daughter – and my grandmother!

It was just one of those feel good weekends when you’re just so grateful for family and your health.

The news has been a scary place lately and sometimes, when you spend too much time reading the news, watching the news and scrolling through Twitter, you get caught up in it and think that the world is a sad, negative place.

But it really isn’t- there is so much to look forward to, to celebrate, to love, and to enjoy. Like, spending the afternoon picking apples and on a hayride.

Last week, I made this casserole, because it was a little chilly and I was craving fall coziness. I had broccoli and butternut squash in the house and wanted to make something to have in the fridge over the weekend and this recipe was born.

I’ve been wanting to make a raw quinoa casserole and I finally did it. It’s so easy! You just add enough liquid for the quinoa to cook in the oven (quinoa cooks in a 2 to 1 ratio), cover it, and let it steam and cook.

This meal is so flavorful and if you want to add a meat-y protein for your meat lovers out there, cook some ground turkey and add in there before you melt the cheese on top!

Luca loved this (you can see how I served it to him here.) Anyway, expect more fall recipes, because I’m in the spirit!

Watch our video of this recipe using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

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Cheesy Broccoli, Butternut Squash and Quinoa Casserole

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 4

Ingredients

• 1 medium butternut squash peeled, Blade C, noodles trimmed
• florets from 1 large head of broccoli + its stem spiralized with Blade D about 3 cups of florets
• 1 cup uncooked quinoa
• 1 cups vegetable broth low sodium
• 1 cups unsweetened almond milk
• 6 oz shredded cheddar cheese
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon red pepper flakes
• salt and pepper

Instructions

• Preheat the oven to 375 degrees. Grease a casserole dish with cooking spray.
• Place the butternut squash noodles and broccoli (florets and spiralized stems, if using) in the casserole dish and sprinkle evenly over with quinoa. Set aside.
• In a medium saucepan, whisk together the chicken broth and milk over medium-high heat. Once heated, add half of the cheese and whisk until the cheese melts. Remove from heat and pour the cheese mixture evenly over the vegetables in the casserole dish and season with garlic powder, onion powder, red pepper flakes, and salt and pepper. Stir together to combine.
• Cover the casserole dish with foil and bake in the oven for 30 minutes at 375 degrees. Remove from the oven, stir, and sprinkle over the remaining cheese and cook uncovered for 10 minutes or until cheese melts.
• Serve.

The post Cheesy Broccoli, Butternut Squash and Quinoa Casserole appeared first on Inspiralized.

So basic, why I haven’t I never created a broccoli and cheddar ANYTHING on the blog!?

Sometimes I kick myself, because I try so hard to create original recipes that will excite you, when many of you truly want health ways to use your spiralizer, even if that means a basic combo like “broccoli and cheddar.”

Soup, muffin, casserole – this combo is comfort food at its finest and with the help of the Inspiralizer, you get more broccoli and texture in each muffin!

These muffin cavities are filled with spiralized broccoli stem (yes, you can spiralize broccoli) as well as the florets, so you’re getting the nutrients both from the stem and florets! And, minimizing waste, of course.

My favorite way to spiralize broccoli is by saving the stems for future use. So, instead of spiralizing the stems whenever I’m using the florets only in a recipe, I’ll save the stems in a bag and then later in the week, spiralize them for a new dish. There’s a killer Spicy Sausage, and Quinoa Broccoli Pasta in my next cookbook, you’re going to love!

Anddd these are definitely baby friendly! I tested them on Luca and he LOVED them! I sliced them up into strips so he could grab them more easily. And if you have a little one too and looking for more baby food inspiration, check out @inspiralizedkids, our Facebook page, and our Inspiralized Mamas group!

More to come on the kids front, but in the mean time, I hope you enjoy these adult and kid friendly muffins!

Oh, and yes, you can make them into donuts too! You’ll just need a donut pan, but the instructions are the same!

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Spiralized Broccoli and Cheddar Egg Muffins

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Ingredients

• 14 large eggs
• 1 cup chopped broccoli florets
• 2 large broccoli stems Blade D, noodles trimmed
• 1/4 cup shredded cheddar cheese

Instructions

• Preheat the oven to 400 degrees. Beat the eggs in a medium bowl.
• Take out your muffin tin. Grease the muffin cavities well (I use olive oil cooking spray.) In each muffin cavity, add about 1/3 of the way with broccoli noodles and florets. Into each cavity, use a ladle and pour over the eggs to fill three-quarters of the way to the top. Sprinkle with cheese (about a teaspoon per muffin.)
• Bake in the oven for 15-20 minutes or until eggs are completely set. Remove from the oven and let cool for a couple of minutes or until ready to handle – pop the muffins out! Serve immediately or freeze for future use (they last about 3 months in the freezer.)

The post Spiralized Broccoli and Cheddar Egg Muffins appeared first on Inspiralized.

What a weekend!

This past weekend, my little sister Felicia got married. It was a beautiful and romantic wedding, and now she’s off on her honeymoon!

On Thursday, there was a welcome party on the beach by a bonfire and before that, we all had dinner together as a family at one of our favorite places in Palm Beach: Renato’s.

On Friday was the rehearsal dinner! I couldn’t believe how quickly that day went by – and we had our first babysitter experience! We had a babysitter come stay with the baby so we could attend the rehearsal dinner. The babysitter texted us a few picture updates, which really helped – it’s so hard to just “check out” on the baby for a night, it’s literally impossible. We kept checking my phone to see if the babysitter had texted us anything!

And then, the wedding was on Saturday! We all got ready together at my parents’ house (the bridesmaids) and then it was off to take pictures on the beach (they did a first look!) It was SO windy, but we prevailed – and the photos are now going to look beautifully windswept!

There was only one “snafu.” Before their first look, I was with Felicia, holding her dress as she walked and she went to adjust her underwear and something happened – her dress kind of bustled. It was the weirdest thing! Anyway, she had a bit of a panic (as any bride would!) and finally she just goes, “I’m going to take it off!”

So there we are, on the steps leading down to the first look area, and my sister is standing there with just her bustier and underwear with her wedding dress at her ankles. Needless to say, we were cracking up! Luckily, the moment she took it off, something went right, and the dress untangled.

The ceremony was so beautiful and so personally Felicia and Ben. It was under a gorgeous palm arch and right on the beach, with the sand on our toes.

Then we danced the night away on the dancefloor — I only had to leave once to pump, thankfully! And after my Maid of Honor speech, I got to really relax and enjoy myself!

Sunday was a goodbye brunch and we all hung out and watched the Superbowl (aka the groom fell asleep on the couch halfway through, haha) — and then, this morning, we left at 6:15am for the airport!

And now I’m back, sharing this easy spiralized broccoli and onion stirfry with shrimp! I served it over quinoa, but brown rice, or even having it as is would work. It has a simple sauce, uses the entire broccoli (stem and florets!) and comes together quickly, once everything is prepped.

I’m writing this during the baby’s first nap since we came home, so I’m off to go unpack and get the house in order! I’m missing my parents and the 77 degree weather already! Happy Monday!

Watch our video to learn how to spiralize a broccoli using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

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Spiralized Ginger Broccoli and Shrimp Stirfry

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Ingredients

• 3 broccoli heads with stems florets chopped and stems set side
• 4 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 teaspoons honey
• 2 tablespoons sesame oil
• 1 tablespoon minced ginger
• ¼ teaspoon red pepper flakes
• 1 small white onion peeled, Blade A, noodles trimmed
• salt and pepper
• 1 pound medium shrimp deveined, shelled
• to garnish: sesame seeds
• to serve: quinoa or brown rice

Instructions

• Spiralize the broccoli stems with Blade D. Set aside.
• Whisk together the soy sauce, rice vinegar, and honey. Set aside.
• Heat half of the sesame oil in a large skillet or wok over medium-high heat. Once oil is shimmering, add the ginger and red pepper flakes and cook for 30 seconds or until fragrant. Add the white onion and cook until translucent, about 5 minutes. Add the broccoli florets and noodles and cook until broccoli is fork tender, another 5 minutes. Add the soy sauce mixture and toss until vegetables are coated, about 2 minutes. When done, set aside in a serving bowl.
• Meanwhile, place the shrimp in a mixing bowl with the rest of the sesame oil and season with salt and pepper. Set aside.
• When the vegetables are done cooking, immediately add in the shrimp. Cook for 1-2 minutes per side or until c-shaped and opaque. Add the shrimp to the bowl with the veggies and toss to coat the shrimp in the sauce.
• Garnish with sesame seeds and serve along with quinoa or brown rice. Pour over any remaining juices from the bowl.

The post Spiralized Ginger Broccoli and Shrimp Stirfry appeared first on Inspiralized.

I don’t know why it’s taken me so long to bring my garlic-Dijon sauce to this blog, but hey, better late than never!

This is going to make my weekly dinner rotation: it’s nutritious, tasty, filling, and comes together quickly.

Shall we?

The only difficult part of this recipe is finding a broccoli stalk large enough to spiralize (aim for at least 1″ in diameter, but 1.5-2″ is much better). The Inspiralizer is the best, because there’s the least amount of waste, so you can spiralize even the smallest of veggies (like a broccoli stem.) #shamelessplug

Broccoli noodles are my mother’s favorite, actually! She usually tosses hers in a skillet with a little olive oil, but I just recently started roasting them, and I love how much of their natural flavors come out. Plus, I LOVE sheet pan suppers, so this recipe has it all.

The broccoli is packed with calcium, the salmon has those much-needed omega-3 fatty acids (just make it wild salmon!), and the sauce pairs perfectly well with everything – it kind of looks like a brown glug, but that’s just because my photography skills aren’t the best – don’t be deterred!

If you don’t want to make your own sauce, a nice teriyaki glaze or even some pesto would work nicely here. Whatever you have on hand – just make sure to do the spiralized broccoli stem + broccoli florets + salmon combo, it’s so easy and healthy!

If you can’t find broccoli stems large enough to spiralize, toss the broccoli florets with potato noodles – it’ll give the dish a nice savoriness and add a filling starch. Or, parsnips would be lovely too!

Gosh, I love spiralizing!

Watch our video to learn how to spiralize a broccoli using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 11 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.

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Baked Lemon Salmon with Spiralized Broccoli and Dijon Sauce

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Ingredients

• For the salmon:
• 2 3 oz skinless salmon portions
• olive oil to brush
• salt and pepper
• 2 lemon wedges
• For the broccoli:
• 2 large broccoli stems Blade D, noodles trimmed
• 1.5 cups broccoli florets chopped small
• ½ teaspoon garlic powder
• 1 tablespoon extra virgin olive oil
• pinch red pepper flakes
• salt and pepper
• For the sauce:
• 1 teaspoon extra virgin olive oil
• 1 tablespoon minced shallot
• 1 garlic clove minced
• 1/3 cup Dijon mustard
• ¼ cup vegetable broth low sodium
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon honey
• salt
• freshly ground pepper

Instructions

• Preheat the oven to 425. Line two baking sheets with parchment paper. Place the two salmon portions on the sheet and lightly brush with olive oil. Season generously with salt and pepper and squeeze one lemon wedge per portion.
• In a medium mixing bowl, toss the broccoli florets and broccoli noodles, garlic powder, olive oil and season with salt and pepper.
• Spread the broccoli mixture out on the other baking sheet. Bake the broccoli and salmon for 14-18 minutes, depending on how thick the salmon is and how done you want it (I usually cook mine for 17 minutes if it’s a medium thickness.)
• While salmom and broccoli cooks, prepare the dijon sauce: add the oil to a small saucepot and once oil is shimmering, add the shallots and garlic and cook for 1 minute until shallots turn translucent. Add the rest of the ingredients for the Dijon sauce into the saucepot and whisk together to combine. Place the pot over medium-high heat, bring to a boil, and then reduce heat to medium-low and let simmer until thickened, about 7 minutes. Set aside until ready to use.
• Serve the salmon pieces with the broccoli mixture and pour over with Dijon sauce.

Notes

Per serving (1 out of 2) - Calories: 371, Fat: 19g, Carbs: 24g, Fiber: 6g, Sugars: 9g, Protein: 26g, Sodium: 612mg

The post Baked Lemon Salmon with Spiralized Broccoli and Dijon Sauce appeared first on Inspiralized.

Spiralizing broccoli is tricky, but possible.

If you’ve never had spiralized broccoli before, your mind will be blown when you have it – it has a texture similar to that of an al dente spaghetti noodle.

Plus, it’s pretty cool to literally use 100% of a vegetable (because, of course, you can use the florets too!)

When my girl Gina from Skinnytaste made this Roasted Broccoli Parmesan, I immediately thought of this dish – why not spiralize the stems, toss it together and add some chicken for protein to make this a comforting, complete dish.

If you don’t eat meat/chicken, this would work really well with Great Northern or cannellini beans. If you eat tofu, some roasted tofu cubes would be great as well.

It’s also a fun dish to eat, it’s like a mini indulgence to share with someone else — or just keep the leftovers for yourself. Speaking of leftovers, this dish reheats well, so pack it for lunch!

If you can’t find a broccoli stem large enough to spiralize, use any other veggie — everything goes with melted mozzarella and tomato sauce! Just keep the moisture content low, so avoid zucchini noodles. Instead, try sweet potato noodles for some more heartiness!

Comfort meals like this make me so happy this time of year. It reminds me of family and all of the enjoyable things in life – like cheese

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 6 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.

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Spiralized Broccoli and Chicken Cheesy Marinara Bake

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2

Ingredients

• 1 tablespoon extra virgin olive oil
• 1/2 pound boneless skinless chicken breast, chopped into cubes
• salt and pepper
• 1/4 teaspoon garlic powder
• 1 large head of broccoli stem spiralized with Blade D, florets chopped
• 1/4 cup chicken broth low sodium
• 1/3 cup jarred marinara sauce
• 1/4 cup shredded mozzarella cheese
• parmesan cheese to garnish (optional)

Instructions

• Preheat the oven to 400 degrees.
• Heat the oil in a medium oven-safe skillet over medium-high heat. Once oil is shimmering, add in the chicken and season with salt, pepper, and garlic powder. Cook for 7 minutes or until no longer pink on the inside and lightly browned. Remove the chicken from the skillet and set aside on a plate. Add in the broccoli and broccoli noodles, season with salt and pepper, and toss. Add in the chicken broth, toss, and cook for 5 minutes or until broccoli is tender.
• Add back the cooked chicken and remove from the heat and pour over the marinara sauce and stir to combine.
• Place the mixture into a small casserole dish or keep it in the skillet and top with the cheese and bake in the oven for 5 minutes or until cheese melts.

The post Spiralized Broccoli and Chicken Cheesy Marinara Bake appeared first on Inspiralized.

We’re spiralizing broccoli today!

This recipe is so easy and so flavorful and fun – it’s guaranteed a spot in your weekly dinner rotation.

And if you haven’t tried spiralizing broccoli yet, consider this your motivation!

This chicken milanese is crusted with gluten-free almond meal from Bob’s Red Mill, seasoned with a bit of garlic powder. The almond meal browns beautifully in the skillet and gives the dish a slightly nutty taste with loaded nutrients (think: antioxidants.)

The process for the broccoli noodles is easy – just use your favorite jarred tomato sauce (I love Victoria Fine Foods’ Organic Tomato Herb) to simmer the broccoli florets and noodles together. In a few minutes, you have a pasta-like side for this perfectly seasoned chicken milanese.

If you’re looking for another starch, try some crispy potato noodles or for more greens, serve this with some arugula tossed with olive oil and lemon.

Chicken milanese is one of my favorite Italian dishes, but thanks to the delicious almond meal from Bob’s Red Mill, I’m able to recreate the dish with no processed ingredients and more nutrients. That’s a win.

This spiralized broccoli side goes with lighter proteins too, like a cod or other flaky white fish. However you enjoy it, I know you’re going to enjoy it!

Disclaimer: This post was sponsored by Bob’s Red Mill, but as always, all opinions are my own.

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 12 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.

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Gluten Free Chicken Milanese with Spiralized Broccoli

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2

Ingredients

• For the chicken:
• 1 whole egg
• 1/3 cup Bob’s Red Mill gluten-free almond meal
• 1/2 teaspoon garlic powder
• salt and pepper to taste
• 2 thinly sliced boneless chicken breasts chicken cutlets
• 1 tablespoon extra virgin olive oil
• 1 large lemon wedge
• For the broccoli:
• 1/2 cup tomato-basil sauce
• 2 large broccoli heads with thick stems florets chopped from 1 of the broccoli heads and both stems spiralized with Blade D, noodles trimmed (reserve other broccoli head's florets for future use)
• salt and pepper to taste
• grated parmesan cheese to garnish (optional)

Instructions

• Place two shallow dishes side by side. In one, crack in the egg and whisk. In the other, add in the almond meal, garlic powder and mix thoroughly. Spread the almond meal in an even layer in the baking dish.
• Season the chicken with salt and pepper. Dip one chicken filet in the egg and coat. Then, dip in the almond meal mixture, flipping over to coat all sides. Set aside on a plate.
• Turn two burners on to medium-high heat. On one burner, place a large skillet (for the chicken.) On the other burner, place a medium skillet (for the broccoli noodles.)
• Heat the olive oil in the large skillet for the chicken. Once oil is shimmering, add in the chicken and cook for 5 minutes, flip over and cook another 5-7 minutes or until the chicken is cooked through and breading is golden brown. Once done, squeeze the lemon over the chicken.
• Meanwhile, in the medium skillet for the broccoli, add in the tomato sauce and bring to a simmer. Once simmering, add in the broccoli florets, noodles, and season with salt and pepper. Let cook while the chicken cooks or until broccoli florets are fork tender and noodles are al dente.
• Divide the chicken to two plates and serve each with the broccoli noodles. Garnish with parmesan cheese, if desired.

The post Gluten Free Chicken Milanese with Spiralized Broccoli appeared first on Inspiralized.

We’re back with a new episode of #EverydayInspiralized, my video cooking series on my YouTube channel.

We’re making a slightly new recipe (adapted from this original) – Lemon-Garlic Broccoli Noodles with White Beans and Parmesan!

Yes, we’re spiralizing broccoli today!!

If you haven’t spiralized broccoli yet, you must try it after watching this video. The trick? Find a broccoli stem that’s nice and wide (and long!) It should be at least 1.5 inches in diameter and three inches in length for best results. Anything smaller will really just shred the stem instead of slice it into noodles.

This dish is climbing the favorites rank – it’s so surprisingly rich and filling, on account of all the fiber and delicious ingredients (nutty toasted pine nuts, creamy parmesan, lemon and garlic.)

You’ll be surprised at how easy this recipe is!

Watch this week’s episode of #EverydayInspiralized and subscribe so you never miss a video:

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*: 9 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.

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#EverydayInspiralized: Lemon-Garlic Broccoli Noodles with White Beans and Parmesan

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2

Ingredients

• 1 large broccoli head with stem
• 1/2 cup white beans
• 2 tablespoons olive oil
• 1 pinch of red pepper flakes
• salt and pepper to taste
• 1 tablespoon pine nuts
• 2-3 garlic cloves thinly sliced
• 1 tablespoon fresh lemon juice
• 1 tablespoon grated parmesan cheese

Instructions

• Slice off the head of the broccoli, leaving as little stem on the florets as possible. Set aside the broccoli florets. Slice the bottom end off the broccoli stem so that it is evenly flat. Spiralize the broccoli stem, using Blade C.
• Place a large skillet over medium heat and add in the olive oil. Once the oil heats, add in the broccoli florets, stems, red pepper flakes and season with salt and pepper. Cover and cook for 3-5 minutes, shaking the skillet frequently, letting the broccoli cook.
• While the broccoli is cooking, place your pine nuts in a small skillet over medium heat. Let toast until fragrant and the pine nuts slightly brown, about 5 minutes. Be careful not to burn the pine nuts – toss occasionally. When done, set aside.
• Add in the garlic and lemon juice and cook for 3-5 more minutes (covered) or until broccoli is tender but more easily pierced with a fork.
• Add beans. Warm for 1 minute.
• Transfer the broccoli to a serving bowl and top with pine nuts and parmesan cheese.

The post #EverydayInspiralized: Lemon-Garlic Broccoli Noodles with White Beans and Parmesan appeared first on Inspiralized.

Gina from the healthy food blog Skinnytaste  has a new cookbook out as of yesterday!

In honor of this release (how exciting!), I’m sharing with you one of her recipes from the cookbook – an Inspiralized version, of course.

Yes, I repeat: there is a recipe in this blog post.

Now that I made the comment, let’s address last week’s post, reviewing Against All Grain’s new cookbook. I’ve had the pleasure of getting to know Danielle through the blogosphere – her story is inspirational, her recipes are solid and of course, she’s been a big supporter of the spiralized movement and me!

So, she sent me a copy of her cookbook to review. Unfortunately, none of her spiralized recipes in the book were on the publisher’s “okay” list (a list of recipes that bloggers can retype and post on their blogs.) However, I wanted to review her gorgeous book and make one of the spiralized recipes in there, to support her.

Any girl that spiralizes is a friend of mine!

While I was trying to support a fellow blogger who I believe in, some awfully rude, angry comments started flowing in. “I have to buy a cookbook to get one recipe? I don’t THINK so!” and “Think I will just buy her book, and not follow your blog any more.”

I was pretty stunned. I love my readers, and I was hurt that they had such anger and hostility towards me in their comments. I thought I was doing a kind thing, recommending an amazing cookbook that has delicious spiralized recipes in it (isn’t that what y’all come here for – spiralized recipes?)

Then, the kinder readers chimed in with things like “Kudos to you for all of your hard work, and for willingly showcasing another bloggers work.” and my personal favorite, “You are one of the most dedicated food bloggers I’ve ever followed — even on your busiest weeks you give us countless new recipes! (and for free!) I think you know you’ve made it when you have haters.”

Instead of continuing to be hurt by the nasty comments, I reread all of the supportive, compassionate comments and realized that I am so grateful for those people who believe in me, what I’m doing, and appreciate the hard work I put into this blog.

However, I’m a firm believer in that everyone is entitled to their own opinion and I’m putting things out there, so I should understand that that comes with some dissension. For those of you who were disappointed and discouraged, I apologize.

Alas, I spoke with the incredible Gina at Skinnytaste and she OKd me to share this recipe with you – especially because I’ve adapted it and “Inspiralized” it. Let me tell you, it’s delicious – I don’t think I could ever have replicated this peanut sauce quite like she has.

Every single bite is a dream – filled with creamy peanuty flavor and healthy crunch. I love the addition of the broccoli (which I spiralized, instead of leaving as a “slaw” per her original recipe) – it gives this dish even more flavor and fiber to fill you up for longer.

The zucchini noodles save the day, replacing the regular noodles in the recipe and cutting the caloric and carb count down a lot – which is what Skinnytaste is all about (light on calories, big on flavor!)

I’m in love with this cookbook and I can’t wait to make more recipes from it. I’ve already stuck quite a few Post-It notes throughout.

Thanks in advance for the love, everyone. You inspire me more than you’ll ever know!

Nutritional Information & Recipe

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Asian Peanut Zucchini Noodles with Chicken + Skinnytaste Cookbook Giveaway!

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 3

Ingredients

• For the peanut sauce:
• 1/3 cup lower sodium chicken broth
• 2 tablespoons peanut butter
• 3/4 tablespoon honey
• 3/4 tablespoon low sodium soy sauce
• 1/3 tablespoon sriracha sauce
• 1/3 tablespoon grated fresh ginger
• 1 small garlic clove crushed
• For the chicken and veggies:
• ½ pound boneless skinless chicken breast, cut into thin strips
• salt and pepper to taste
• ½ tablespoon sriracha sauce or to taste
• ½ tablespoon low sodium soy sauce
• juice of ¼ lime
• 2 garlic cloves crushed
• ½ tablespoon grated fresh ginger
• ¼ tablespoon sesame oil
• ½ cup chopped scallions
• 2 medium carrots made into matchsticks via julienne peeler
• 1 large broccoli stem Blade C, noodles trimmed
• 2 medium zucchinis Blade C, noodles trimmed
• 1 tablespoon chopped unsalted roasted peanuts
• 3 lime wedges
• 3 springs of fresh cilantro for garnish

Instructions

• In a small saucepan, combine the chicken broth, peanut butter, honey, soy sauce, sriracha, ginger and garlic. Bring to a simmer over medium-low heat and cook, stirring occasionally, until the flavors blend and the sauce is slightly thickened, 8 to 10 minute
• Season the chicken strips with salt and pepper and then transfer it to a large bowl and add the sriracha, soy sauce, lime juice, 1 of the garlic cloves and the ginger.
• Heat a large nonstick skillet over high heat. Add the sesame oil, then add the chicken. Cook, stirring, until cooked through, 2-3 minutes. Transfer to a plate. Add the remaining 1 garlic clove, the scallions, carrots and broccoli noodles and season with salt. Cook, stirring, until the vegetables are crisp-tender, 1-2 minutes. Transfer to a plate.
• Add the zucchini noodles to the hot skillet and toss. Cook for 2-3 minutes or until noodles are al dente. Add the cooked veggies, chicken and peanut sauce and cook, tossing everything together, for 1 minute.
• Divide the noodles and chicken evenly among 3 bowls. Top each with the peanuts and serve with a lime wedge and a sprig of cilantro, for garnish.

The post Asian Peanut Zucchini Noodles with Chicken appeared first on Inspiralized.

In an effort to get my creativity juices flowing again, I decided to start with one of the most unusual types of spiralized veggies: broccoli stems.

Today’s recipe has saved me from my rut – it’s flavorful, has a lot of texture and fills you up more than most typical pasta dishes. The steamed broccoli noodles have a subtle, well, broccoli-like taste, which is warm and delicious.

Oh, and did I mention that the feta gives this dish a savoriness that’s irresistible? I found myself dipping my fork in the extra dressing, after I made this recipe and sat down to taste test it.

Whether you’ve been in your own dinner rut or not, make yourself a plate of this “pasta” and you’ll be rejuvenated! Remember, here’s how to spiralize a broccoli stem.

Nutritional Information & Recipe

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Chicken and Chickpea Broccoli Noodle Pasta

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 3

Ingredients

• .5 tablespoon extra virgin olive oil
• 1 boneless chicken breast about .75 lb
• salt and pepper to taste
• ¼ teaspoon dried oregano flakes
• 2 broccoli stems Blade C
• 1/2 cup canned chickpeas drained and rinsed
• ½ cup cooked green peas
• 1/2 cup thinly sliced leeks
• For the dressing:
• 2 tablespoons basil chopped
• 1/3 cup feta
• 1/2 shallot chopped
• 1 tablespoon lemon juice
• salt and pepper to taste
• 1 tablespoons olive oil
• 1 tablespoons red wine vinegar
• 1 small garlic clove minced

Instructions

• Place a large skillet over medium heat and add in the olive oil. Meanwhile, season chicken with salt, pepper and oregano on both sides. Once oil is shimmering, add in the chicken and cook until no longer pink. Set aside.
• Place a medium pot filled halfway with water over high heat and bring to a boil. Once boiling, add in the broccoli noodles and peas and cook for 2-3 minutes or until the broccoli noodles are softened and cooked to al dente and the peas are bright green. Drain and set aside.
• While broccoli noodles are chilling, place all of the ingredients for the feta dressing into a food processor and pulse until creamy. Place the broccoli noodles, chickpeas, peas, leeks and dressing in a large bowl and toss to combine.
• Serve immediately.

The post Chicken and Chickpea Broccoli Noodle Pasta appeared first on Inspiralized.

Then, I click “update” and the entire post disappeared. I could cry.

Some days, things just don’t go your way.

• The broccoli noodles add Vitamin C and fiber to the mixing, boosting your immune system and keeping you fuller, longer.
• The broccoli noodles are easy to make (you just boil them for 2-3 minutes) and they add a nice crunchy texture to complement the otherwise soft, fluffiness of the tofu.
• In moderation, tofu is a fabulous protein source for those who aren’t carnivores.
• The yellowish (actually, looks a little neon – bad photo editing on my part) coloring comes from turmeric, a spice popular in Indian cuisines which adds coloring to the tofu to make it resemble eggs!
• If you don’t like tofu (or just don’t eat it), swap in eggs here and just scramble the eggs with the broccoli noodles for an instant breakfast!
• This dish can be easily added to – it goes great with avocado, olives, spinach, diced zucchini and more. It also loves sriracha!

Nutritional Information & Recipe

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Tofu Scramble with Broccoli Noodles

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 3

Ingredients

• 2 broccoli stems Blade C (florets saved for future use)
• 1 14 oz block of extra-firm tofu
• 2 tablespoons extra virgin olive oil
• ½ onion diced
• 2 cloves of garlic minced
• 1 small red bell pepper finely diced
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 1 tablespoon nutritional yeast flakes optional
• salt and pepper to taste

Instructions

• Bring a medium pot of water to a boil. Once boiling, add in the broccoli noodles and cook for 2-3 minutes or until broccoli noodles are al dente.
• While the broccoli cooks, place the tofu on a plate lined with paper towels. Using a fork, smash the tofu until it crumbles. Blot the top with paper towels to remove as much excess moisture as possible. Set aside.
• Heat a large skillet over medium heat and add in the olive oil. Once oil heats, add in the onion, garlic and peppers. Cook for 3-5 minutes or until vegetables soften. Add in the cumin, stir for 1 minute and then add in the tofu, broccoli noodles, turmeric and nutritional yeast flakes. Season with salt and pepper and cook for 2-3 minutes or until the tofu is heated through.
• Serve warm.

My favorite picture overall, in my grandparents’ hammock in their backyard:

The post Tofu Scramble with Broccoli Noodles appeared first on Inspiralized.

And the broccoli noodles are back!

This recipe is one I had originally written for the cookbook and it ended up being a fail. So, I worked on it a bit, changed up the prep methods and proportions and now, it’s on the blog, bigger and better than ever.

First off, if you haven’t seen this post on spiralizing broccoli, check it out.

I’m not a huge sides-girl. I usually make a big salad, some spiralized rice bowl or some spiralized pasta for dinner, which all don’t require sides. On occasion, I’ll make salmon, a veggie and potatoes or some other starchy goodness. I don’t prefer to eat like that, though – it’s very boring.

I like to bite into a meal and get a bunch of flavors in one, instead of having to pick at everything on plate in sequence.

Anyway, this broccoli noodle salad would make a great side! Ha – so hypocritical, I know! But really, I ate it alongside some grilled chicken and was so happy. It’s a side, a pasta salad, a salad and a snack- this dish is totally versatile.

While you can make this recipe and eat it immediately, the longer the noodles marinate in the dressing, the more they wilt and become chilled and more pasta salad-y. Plus, the flavors develop more, making it even tastier.

This tomato basil screams summer – the basil, tomatoes, garlic and white balsamic infuse the broccoli and make a real summer treat. Also, I realize that I use food processors a lot in my recipes, but you don’t necessarily have to use it here. If you chop up your campari tomatoes more finely, you can just whisk all of the ingredients for the tomato basil dressing together.

Now, you’ll notice that I only use one of the two broccoli head’s florets (yet both of the stems.) I think the proportions work better with only 1 set of broccoli head florets, but if you won’t end up using them later in the week and don’t want to risk wasting them, add them to the food processor also. The salad will be less pasta salad-y, but it will still taste as good as it should.

Honestly, when I took my first bite of this pasta salad, I immediately thought to myself, “I need to have a BBQ and make this for everyone.” It’s going to be an easy crowd-pleaser, kind of like this Italian Zucchini Pasta Salad. The fluffiness of the broccoli breadcrumbs, the crunch of the stem noodles and the robust flavor of the basil and tomatoes is breathtaking.

I really need to get moving on that “How to Spiralize Broccoli” video, don’t I? Don’t be afraid – it’s much easier than it sounds!

Have you given broccoli noodles a shot yet?

Now you can watch a cooking video of this recipe:

Nutritional Information & Recipe

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Tomato Basil Broccoli Noodle and White Bean Salad

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 3

Ingredients

• 2 large heads of broccoli with stems
• 1 cup cannellini beans
• For the dressing:
• 5-6 campari tomatoes seeded and roughly chopped
• 2 tablespoons minced basil leaves
• 2 tablespoons white balsamic vinegar
• 1 tablespoon extra virgin olive oil
• 1 garlic clove minced
• 2 teaspoons honey
• 2 tablespoons freshly squeezed lemon juice
• salt and pepper to taste
• ¼ teaspoon red pepper flakes

Instructions

• Separate the broccoli florets from their stems and set aside the stems and one head of broccoli’s florets. While you will be using both stems, you will only be using one broccoli heads’ florets for this recipe (save the other one for future use.)
• Remove as much stem as possible from the broccoli florets and place the florets into a food processor and pulse until breadcrumb like. Set broccoli aside in a bowl and wipe down the food processor.
• Spiralize the broccoli stem, using Blade C. Roughly trim the noodles and place in the bowl with the floret crumbs.
• Place all of the ingredients for the dressing into the food processor and pulse until chunky, but dressing-like. Don’t overprocess it – you don’t want this dressing to be watery.
• Pour the dressing into the bowl, add in the beans and toss well to combine thoroughly. Serve immediately or let sit in the refrigerator to let flavors marinade.

The post Tomato Basil Broccoli Noodle and White Bean Salad appeared first on Inspiralized.