Of course, without noodles, this isn’t a traditional Pad Thai and it won’t be noodle-y like you’re used to, BUT if you have an open mind and love Pad Thai flavors, you will love this meal.

The cabbage is stir fried with ingredients like ginger, fish sauce, and lime juice and then tossed with cooked egg and peanuts like the traditional dish. The cabbage is shredded into strips with the spiralizer, so they’re nice and long like a noodle and are perfectly al dente when stir fried.

I love adding spice to everything and here, it gives this dish the extra kick it needs. Tofu pairs well in Pad Thai and has a similar consistency to the egg, working well together.

There’s a version of this recipe in my Inspiralized and Beyond cookbook with shrimp, so if you want a non-vegetarian version, check that out. Otherwise, you can use any other proteins – pork or chicken would work really well, too.

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Spicy Tofu Cabbage Pad Thai

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Ingredients

• 2 tablespoons plus 2 teaspoons sesame oil
• ½ block extra firm tofu pressed to remove moisture and then cubed
• 2 garlic cloves minced
• 1/4 teaspoon red pepper flakes + a pinch
• 2 tablespoons soy sauce + more to taste
• 2 teaspoons minced fresh ginger
• 4 cups spiralized green cabbage use Blade A, about ½ cabbage
• 2 tablespoons fresh lime juice
• 1 tablespoon honey
• 1 teaspoon fish sauce omit if vegetarian
• 2 large eggs beaten
• ¼ loosely packed cup of cilantro leaves
• to serve: well chopped cashews or peanuts

Instructions

• Heat 1 tablespoon of the sesame oil in a large skillet over medium-high heat. Once oil is shimmering, add the tofu and cook for 5 minutes to brown the tofu. Add half of the garlic, the red pepper flakes, and half of the soy sauce and cook for another 3 minutes until tofu browns.
• Push the tofu to one side of the skillet, and add in the remaining sesame oil. Add the ginger and remaining garlic and cook until fragrant, about 1 minute. Add the cabbage and cook, stirring frequently, until crisp-tender, about 7 minutes.
• Meanwhile, in a small bowl, whisk together the lime juice, remaining soy sauce, honey, fish sauce (if using), and a pinch of red pepper flakes.
• When the cabbage is crisp tender, combine it with the tofu in the skillet and then make a well in the center of the mixture. Add the eggs and cook, stirring with a spatula to scramble them, until set, about 3 minutes. Stir the eggs into the cabbage, combining all the ingredients in the skillet. Add the soy sauce mixture and cook, tossing to coat. Taste and season with more soy sauce or fish sauce as needed. Stir in the cilantro and divide the cabbage between two plates. Garnish with cashews (or peanuts) and serve.

The post Spicy Tofu Cabbage Pad Thai appeared first on Inspiralized.

Whenever I’m running around on errands, I always tend to grab the same kind of on-the-go lunches. One of my go-tos is the veggie wrap, but I’m often disappointed, because the veggie wraps are either soggy, filled with boring vegetables, and flavorless. I always think to myself, “I need to make a hearty and delicious veggie wrap at home!”

The spiralized vegetables here ensure easy prep and a little bit of each vegetable in every bite! The wrap itself is filled with great texture, thanks to the crunchy vegetables, smooth hummus, and creamy avocado. It’s packable, portable, and easy to assemble.

If you want to add more protein to this wrap, you can add some canned tuna, curried lentils or chickpeas, or even some shredded chicken. You could even add some egg salad in here!

Watch our videos to learn how to spiralize carrots and bell peppers using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

Nutritional Information & Recipe

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Rainbow Spiralized Vegetable Wrap

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Ingredients

• 1 small ripe avocado peeled, pitted, and insides cubed
• 1 lime juiced
• salt and pepper
• 4 8 ” multigrain tortillas or wraps
• 1 cup hummus
• 1.5 cups baby spinach
• 1 red bell pepper Blade A, noodles trimmed
• 1 large carrot peeled, Blade D, noodles trimmed
• 1 cup spiralized or shredded red cabbage
• 1 cup sprouts or pea shoots

Instructions

• Place the avocado cubes in a medium bowl and mash with the back of a fork. Add the lime juice and season generously with salt and pepper. Set aside.
• Spread each tortilla with ¼ cup of hummus and ¼ of the avocado. Top each with spinach, then bell peppers, carrots, cabbage, and sprouts. Roll up each wrap tightly and secure with a toothpick. Slice into 1-1.5” rounds. Serve.

The post Rainbow Spiralized Vegetable Wrap appeared first on Inspiralized.

Sausage with Cabbage and Apples

Spiralizing isn’t just for making noodles out of vegetables and cooking low carb pasta dishes. The Inspiralizer is also a quick and easy way to shred and slice vegetables.

You can shred cabbage and slice apples into thin slices, replacing the need for a mandolin. I love using the Inspiralizer on apples, because it’s hard to get perfectly thin slices. These slices can be used in savory meals like this Sausage with Cabbage and Apples, or in a sweet dish, like an apple pie or tart.

Shredding cabbage has never been easier! In a few seconds, you can effortlessly shred an entire head of cabbage into equal shreds.

This combination of cabbage, apples, and sausage is so flavorful and the perfect balance of salty and sweet. The sausage juices cook with the cabbage and apples, softening the apples and the cabbage absorbing the flavors. It can be enjoyed as is, or even as a side dish at a gathering.

The pink and purple colors give life to the otherwise brown sausage, and the sprinkle of rosemary at the end ties all of the flavors together.

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

Nutritional Information & Recipe

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Sausage with Cabbage and Apples

Ingredients

• 1 small purple cabbage Blade A
• 1 Honeycrisp apple Blade A
• 2 tablespoons olive oil
• salt and pepper
• 13 ounces sausage halved lengthwise (I used sweet Italian fennel)
• to garnish: fresh chopped rosemary
• For the vinaigrette:
• 1 tablespoons extra virgin olive oil
• 1 tablespoons whole grain mustard
• 1/2 tablespoon honey
• 1/2 tablespoon apple cider vinegar
• 1 small garlic clove crushed and minced

Instructions

• Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper.
• Place the cabbage and apple on the baking sheet. Drizzle with the 2 tablespoons of oil and season with salt and pepper. Toss lightly to coat. Bake until crisp-tender, about 15 minutes. Add the sausage and gently toss together. Bake until the cabbage and apple are tender and sausage is cooked, about 10 minutes.
• While sausage cooks, whisk the oil, mustard, honey, vinegar, and garlic. Set aside.
• When the cabbage and sausage is done cooking, transfer to a serving bowl and drizzle with vinaigrette. Garnish with rosemary. Serve.

The post Sausage with Cabbage and Apples appeared first on Inspiralized.

Spiralized Vegetable Thai Salad with Peanut Dressing

I can’t get enough of chopped vegetable salads. They’re filling from the dietary fiber in vegetables, they’re crunchy and flavorful, they save well in the refrigerator, and they’re a great way to use up leftover vegetables from the week.

This one bowl Thai salad is made up of spiralized carrots, bell peppers, and cabbage, diced green onions, chopped cilantro, peanuts, and the most delicious peanut dressing. If you want to add more protein to this salad, I suggest tossing in some chopped edamame, quinoa, or some shredded chicken.

The Thai salad is so colorful, the Thai peanut dressing recipe is perfectly balanced with sweetness and umami saltiness. Spiralizing vegetables makes this salad come together quickly and easily and looks much prettier than a traditionally sliced or chopped vegetable salad.

Watch our videos to learn how to spiralize carrots, peppers, and cabbage using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

Nutritional Information & Recipe

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Chopped Vegetable Thai Salad

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Ingredients

• For the salad:
• 1 large carrot peeled, Blade D, noodles trimmed (or julienned)
• 1 large bell pepper Blade A, noodles trimmed
• 1 small purple cabbage shredded with Blade A
• ¼ packed cup fresh cilantro lightly chopped
• 1/2 cup diced green onions green parts only
• 1/3 cup roughly chopped peanuts
• For the dressing:
• 1/4 cup creamy peanut butter
• 1.5 tablespoon lime juice
• 1 tablespoon rice wine vinegar
• 1 tablespoon soy sauce or tamari, if gluten-free
• 1/2 tablespoon sesame oil
• 1/2 tablespoon honey
• 1 teaspoon grated fresh ginger
• 1/2 tablespoon sriracha or other Asian hot sauce
• 2 tablespoons of water to thin (or more as needed)

Instructions

• Whisk together all of the ingredients for the dressing in the bottom of a large bowl. Taste and adjust, if necessary. Add in the carrots, bell peppers, cabbage, cilantro, green onions, and half of the peanuts. Toss together to combine well.
• When serving, sprinkle with remaining peanuts as a garnish.

The post Spiralized Vegetable Thai Salad with Peanut Dressing appeared first on Inspiralized.

One of the biggest problems with being a food blogger is food waste. It’s awful – you have to make extras for photos and some of the food gets altered for the photos themselves and becomes wasted.

A few weeks ago, I resolved to stop wasting food – either I’d just eat the same thing all week, I’d give it away, or I’d repurpose it somehow into a new recipe.

Today, I’m doing exactly that – if you made the taco bowls from yesterday and you have all this leftover cabbage, make today’s cabbage salad recipe.

Cabbage is tough because it goes bad rather quickly and there is just SO much shredded cabbage from one head of cabbage. It’s tough not to waste it, but if you plan your week of meals properly, you can enjoy cabbage so many different ways and not waste a bit!

Today’s cabbage salad recipe can be enjoyed as a light vegetarian salad or as a side with a protein for a bigger meal. I’d serve it with some pulled chicken or salmon, if it was me! I just added it to a bowl meal for extra flavor, fiber and crunch!

The tahini dressing is creamy and rich, making this a savory salad, fit for a full meal. I love adding avocado for more healthy fats and for more softness to the crunch of the cabbage.

I hope you’re inspired to waste less food after today’s post! And if you have a little one, give baby led weaning a try – helps a LOT with food waste.

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

Nutritional Information & Recipe

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Spiralized Ginger-Tahini Cabbage Salad

Prep Time 25 minutes minutes

Total Time 25 minutes minutes

Ingredients

• 2 tablespoons creamy tahini
• 2 tablespoons lemon juice
• 1 teaspoon grated ginger
• 1.5 tablespoons extra virgin olive oil
• salt and pepper
• 2 cups red cabbage
• 2 cups spiralized green cabbage
• ¼ cup sliced scallions light green and green parts only
• ½ cup cooked quinoa
• ¼ cup slivered almonds
• ¼ cup cilantro
• To serve: sliced avocado

Instructions

• In the bottom of a large bowl, whisk together the tahini, lemon juice, ginger, olive oil, salt and pepper. Add in the cabbage, scallions, quinoa (or edamma?), almonds, and cilantro and toss well to coat the vegetables in the dressing. Taste and adjust to your preferences, if necessary. Serve with avocado.

The post Spiralized Ginger-Tahini Cabbage Salad appeared first on Inspiralized.

If you’re like me and many humans, you LOVE fish tacos. I love them so much, I tend to order them everywhere I go, on a quest for the “perfect fish taco.”

Lu says they can be found in Southern California, and I say they exist in Mexico, made by the resort we stayed at on our honeymoon in Riviera Maya.

Long story short, everyone has their favorite fish taco.

Fish tacos, though, can sometimes not be filling enough for me (and recently, I’ve been on a serious fiber kick – more to come on that soon). That’s why I love “fish taco bowls,” which are pretty much just the contents of a fish taco poured into a bowl (ditch the tortilla) with other filing ingredients like salad or grains.

Fish tacos have their place, but when I’m in the mood for lots of flavor and one of those hearty bowl meals, I love recipes like these. Also, I don’t always have tortillas in my house – but I have bowls, grains, and always salad.

And if you’ve never spiralized cabbage, make it your monthly goal to do it! It’s a total game-changer, it’s so easy and much safer than clumsily hand slicing with a knife (or is that just me?) This slaw is really simple and crunchy

If you’re not into salmon, try another fish or protein – chicken, shrimp, black beans, whatever floats your boat. And don’t skimp on the avocado crema – it’s only a few ingredients and so creamy and delicious!

Lastly, Happy Father’s Day! We’re celebrating Father’s Day today with my husband (his first official Dad’s Day!), my parents, my grandmother and of course, Luca. It makes my heart swell watching Lu become such a wonderful father – he loves and cares for Luca so much.

Unfortunately, we lost Lu’s father a few years ago, but we always remember those lost on days like these. Once a father, always a father. Love to everyone and their fathers – past and present – today!

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

Nutritional Information & Recipe

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Blackened Salmon Taco Bowls with Avocado Crema

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Ingredients

• ½ teaspoon garlic powder
• 1/8 teaspoon cayenne
• ½ teaspoon onion powder
• ¼ teaspoon chili powder
• 1 teaspoon cumin
• salt and pepper
• 1.5 pounds salmon skinless, in fillets (easier)
• 1 tablespoon extra virgin olive oil
• 1 cup cooked quinoa or brown rice
• ¼ cup diced onion
• optional: feta or crumbled cotija to garnish
• For the cabbage:
• 2 tablespoons freshly squeezed lime juice
• 1 tablespoon extra virgin olive oil
• ¼ cup cilantro
• salt and pepper
• 4 cups spiralized cabbage purple or green
• For the crema:
• 1 ripe avocado peeled, pitted
• 1 tablespoon freshly squeezed lime juice
• 2 tablespoons chopped cilantro
• salt and pepper

Instructions

• In a small bowl, combine the garlic powder, cayenne, onion powder, chili powder, cumin, salt and pepper. Stir well and season each side of the salmon with the seasoning.
• Heat the oil in a skillet over medium-high heat. Once oil is shimmering, add in the salmon and cook for 5 to 6 minutes per side or until the fish flakes easily. Remove from heat once finished and flake with a fork into large chunks.
• While salmon cooks, prepare the rest of the taco bowls. Prepare the crema: Place the avocado, lime, and cilantro in a food processor, season with salt and pepper and pulse until smooth. Taste and adjust to your preferences, if necessary.
• Prepare the cabbage: In a large bowl, add the lime juice, olive oil, and cilantro. Season with salt and pepper and add the cabbage and toss to combine and coat the cabbage. Set aside.
• Build your bowls: add the quinoa (or brown rice) to a bowl and top with flaked salmon, tomatoes, and cabbage. Drizzle with crema, onions, and garnish with cotija (if using.)

Notes

You won't use all of the crema, but it browns quickly because of oxidization, so use it for something else quickly!

The post Blackened Salmon Taco Bowls with Avocado Crema appeared first on Inspiralized.

Heyyyy 2018!

If you read this post, you know that 2018 is going to be the year of only posting recipes that I would eat myself. No more making a dish because I think somebody else would want to eat it.

So, we’re starting 2018 off with keeping this intention and this hearty bowl of sweet potato noodles and cabbage with roasted tofu and a Thai peanut sauce.

When I ordered the ingredients for this recipe via Instacart, they brought white fleshed sweet potatoes (instead of the orange variety) and I was bummed for the pictures (orange would have been much prettier!), but the taste is all that matters in the end and it’s delicious!

The Thai peanut sauce goes well with the slight sweetness of the potatoes and coats the cabbage for a creamy bite. This roasted tofu is my go-to tofu recipe – just marinate it quickly in soy sauce and roast it until firm and browned. I love making extra and saving it in the fridge to top salads, bowls, and to snack on!

I hope you are all enjoying your New Year – and add this meal to your lunch or dinner rotation!

Nutritional Information & Recipe

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Thai Peanut Sweet Potato Noodles with Roasted Tofu

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Ingredients

• 14 oz block of extra-firm tofu
• ¼ cup low sodium soy sauce
• 2 medium sweet potatoes
• 2 tablespoons coconut oil
• 3 cups shredded cabbage spiralize cabbage on Blade A to shred it!
• 1/2 cup cilantro
• For the peanut sauce:
• 1/4 cup peanut butter or sub with almond butter, if preferred
• 1.5 tablespoons lime juice
• 1 tablespoons rice wine vinegar
• 1 tablespoons soy sauce or tamari, if gluten-free
• 1/2 tablespoon sesame oil
• 1/2 tablespoons honey
• 1 teaspoons grated fresh ginger
• 1/2 tablespoon sriracha or other Asian hot sauce
• 2 tablespoons of water to thin (or more as needed)

Instructions

• Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
• Press excess moisture out of the tofu by squeezing between two layers of paper towels (or other preferred method.) Repeat until moisture is absorbed.
• Dice the tofu into ½” cubes and place in a medium mixing bowl along with the soy sauce and toss to coat. Arrange on the prepared baking tray, using tongs or your fingers, setting aside the bowl with the leftover soy sauce. Bake the tofu for 30 minutes or until browned and stiffened, flipping the tofu pieces over halfway through and brushing with the leftover soy sauce.
• In a medium bowl, whisk together the ingredients for the peanut sauce. Set aside.
• Peel the sweet potato and spiralize it on Blade C. Trim the noodles. Heat the coconut oil in a large skillet over medium-high heat. Once oil is shimmering, add the sweet potato noodles and season with salt and pepper. Toss and cook until al dente, about 7 minutes. After about 5 minutes, when sweet potato noodles are almost done, add in the cabbage to heat through.
• Divide the sweet potato noodle mixture into bowls and top with tofu. Drizzle with the peanut sauce and garnish with cilantro.

The post Thai Peanut Sweet Potato Noodles with Roasted Tofu appeared first on Inspiralized.

Miranda Hammer from The Crunchy Radish is doing a total takeout fakeout with this Sweet Potato and Cabbage Pad Thai!

Seriously, who doesn’t LOVE pad thai? I’m so happy to offer up this gluten-free version, thanks to Miranda!

Miranda and I met through blogging and had the pleasure of hosting an event together in the city together and became friends! She was also pregnant at the same time as me, so it was so nice to have someone to talk to during that time who was in the wellness space and pregnant!

Miranda Hammer is a New York City based Registered Dietitian, trained natural foods chef, and founder of the clean-eating, healthy-living site Crunchy Radish.

Her health and wellness philosophy focuses on health-supportive, plant-based, seasonal eating, and balanced living. Her work has been featured on Food52, Well + Good, and Vogue to name a few. You can also take her plant-based nutrition course over at mindbodygreen.

From Miranda:

Most people are pad thai fans.

It’s delicious, satisfying, and a staple in Thai cuisine. What’s not to love about this classic dish is that it’s often made with rice noodles doused in a sauce heavy on the sugar and the sodium. This version lightens things up with noodles made from nutrient-rich sweet potatoes and cabbage and tossed in a sauce of peanut butter, tamari, ginger, garlic, and lots of fresh lime juice.

It is lightly sweetened with a touch of maple syrup, which can easily be omitted, if you wish. Crunchy peanuts, scallions, and a scattering of gomasio finishes this dish with a nice contrast of textures and flavors.

Connect with Miranda:

• Her blog,The Crunchy Radish
• Instagram
• Facebook
• Twitter
• Pinterest

Note: Hi, it’s Ali! I’m currently taking time off the blog for a maternity leave. During this time, I will be featuring some of the bloggers who have inspired me – they’ve provided spiralized recipes for all of you to enjoy during my absence. I’m honored to introduce them to you if you don’t know them already – and I hope you enjoy this new series!

If you have any questions regarding this recipe or anything Inspiralized related, you can feel free to leave a comment and Meaghan, our Director of Community & Brand will get back to you! You can also reach her via e-mail – she will escalate anything urgent to me, but as I said, I will be preparing for my little one’s arrival and then, of course, enjoying time with him and my husband. You can follow me on Instagram for personal updates – on @inspiralizedali and @inspiralized. Thank you for your understanding and patience as I begin this exciting new chapter of my life!

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Sweet Potato and Cabbage Pad Thai

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Ingredients

• 2 medium sized sweet potatoes ends removed and peeled
• 1 small or ½ of a medium sized purple cabbage
• 2 tablespoons reduced sodium tamari
• 2 tablespoons organic crunchy peanut butter or almond butter
• ¼ cup freshly squeezed lime juice + additional lime wedges for serving
• 2 tablespoons ginger minced (divided)
• 3 cloves garlic minced (divided)
• 2 tablespoons sesame oil divided
• 1 teaspoon maple syrup
• 1 teaspoon or more hot sauce depends on how hot you like it!
• 2 tablespoons avocado coconut, or olive oil (divided)
• 4 pasture-raised eggs
• 2 scallions thinly sliced
• ½ cup roasted lightly salted peanuts coarsely chopped
• 1 cup bean sprouts
• 1 tablespoon gomaiso

Instructions

• Using the inspiralizer, set to blade C, spiralize the sweet potatoes. Change to blade A, and spiralize the cabbage. Set aside.
• To make the sauce, whisk together the tamari, nut butter, lime juice, half of the ginger and garlic, 1 tablespoon sesame oil, maple syrup, and at least 1 teaspoon of hot sauce. Taste and adjust if needed.
• Crack the eggs in a bowl and beat. In a large skillet or dutch oven, warm 1/2 tablespoon avocado oil and ½ tablespoon sesame oil over medium heat. Add the remaining ginger and garlic and saute for 1 minute. Add the eggs, scramble, break into large pieces with a wooden spoon, and transfer to a bowl for later use. Wipe pan clean.
• In the same pan used to cook the eggs, warm 1/2 tablespoon avocado oil and ½ tablespoon sesame oil over medium heat. Add the sweet potato and cabbage noodles and cook for 10 minutes or until softened. Add the eggs and peanut sauce and toss well to combine.
• Transfer to serving bowls and garnish with scallions, peanuts, bean sprouts, and gomaiso.

The post Sweet Potato and Cabbage Pad Thai appeared first on Inspiralized.

Today’s recipe is provided by Brittany Mullins from the inspirationally healthy site, Eating Bird Food.

I love salads like these – just spiralize and chop a bunch of veggies, toss them together with an easy vinaigrette, and eat!

While I’ve never met Brittany in person (yet! I hope to some day!), I love keeping in touch with her online. She’s so kind, friendly, and always encouraging me and Inspiralized.

Brittany is a health coach and founder of the site eatingbirdfood.com where she shares recipes, workouts, wellness articles, travel adventures and more. She focuses on living a balanced life through healthy habits over dieting and rather than promoting a specific diet, she strives to share real-food, plant-focused meals that are not only nutritious, but also delicious and satisfying.

From Brittany:

Salads are one of my all-time favorite foods and the easiest way to pack a ton of fresh veggies, lean protein, smart carbs and healthy fats into a bowl and make a meal out of it.

I have at least one salad a day and it’s a habit I strongly recommend to anyone looking to eat healthier. Team #saladeveryday.

We have a local Vietnamese restaurant that makes a crunchy, fresh salad topped with grilled shrimp that I just love. This particular salad inspired me to get creative in the kitchen and come up with a recipe that’s similar, but with shredded chicken.

Although there’s no actual lettuce involved, this salad is loaded with crunchy veggies, a good source of lean protein and tons of flavor.

The best part? All the vegetables you need for this salad can be spiralized, even the cabbage! I hadn’t spiralized cabbage before making this recipe and was shocked by the perfect cabbage shreds that it creates. No food processor necessary!

Connect with Brittany:

• Her blog, Eating Bird Food
• Instagram
• Facebook
• Twitter
• Pinterest

Note: Hi, it’s Ali! I’m currently taking time off the blog for a maternity leave. During this time, I will be featuring some of the bloggers who have inspired me – they’ve provided spiralized recipes for all of you to enjoy during my absence. I’m honored to introduce them to you if you don’t know them already – and I hope you enjoy this new series!

If you have any questions regarding this recipe or anything Inspiralized related, you can feel free to leave a comment and Meaghan, our Director of Community & Brand will get back to you! You can also reach her via e-mail – she will escalate anything urgent to me, but as I said, I will be preparing for my little one’s arrival and then, of course, enjoying time with him and my husband. You can follow me on Instagram for personal updates – on @inspiralizedali and @inspiralized. Thank you for your understanding and patience as I begin this exciting new chapter of my life!

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Spiralized Vietnamese Chicken Salad

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Ingredients

• 1/3 medium cabbage Blade C
• 1 medium daikon radish peeled, Blade C, noodles trimmed
• 1 medium cucumber Blade C, noodles trimmed
• 2 carrots peeled, Blade C, noodles trimmed
• 2 cups shredded chicken
• ¼ cup chopped cilantro
• ¼ cup chopped basil
• 1 small jalapeño finely chopped
• 2 green onions chopped
• sesame seeds or crushed peanuts for topping
• Vietnamese Dressing
• ¼ cup lime juice
• 2 Tablespoons rice vinegar
• 2 Tablespoons coconut sugar
• 1 ½ Tablespoons fish sauce
• 1 clove garlic minced

Instructions

• Combine cabbage, daikon, cucumber and carrot noodles, shredded chicken, cilantro, basil, jalapeno and green onions in a large bowl.
• Whisk together dressing ingredients in a small bowl until coconut sugar has dissolved.
• Pour dressing over salad, toss to combine and let stand for 5 minutes before portioning onto plates for serving. Sprinkle each serving with sesame seeds and/or crushed peanuts. Garnish with additional cilantro, basil and green onions.

The post Spiralized Vietnamese Chicken Salad appeared first on Inspiralized.

Happy first day of October! To start this month off, please welcome Davida from The Healthy Maven!

Davida does it all – she blogs, she YouTubes, and she even podcasts! I’m excited to introduce Davida to all of you and am really pumped about this fall apple salad!

Davida is the creator behind The Healthy Maven, a multi-channel health and wellness platform dedicated to making healthy living easier and sustainable. Davida’s content is diverse, ranging from recipes, to travel, to self-care with a focus on how to live healthfully, rather than living for your health. When Davida isn’t in the kitchen, she is travelling, hiking with her puppy or trying out local restaurants in her home city of San Francisco.

From Davida:

Hello Inspiralizers! I’m Davida and I’m the blogger behind The Healthy Maven. Ali and I started our blogs around the same time and it’s been so cool to see how Inspiralized has grown and transformed. I’m sure I’m not the only one in awe of Ali and everything she has built! I’m so honored that she asked me to step in while she’s off on maternity leave.

If you’re unfamiliar with The Healthy Maven, then you’re in for my notoriously lengthy blog posts and heart dumps. Just kidding! I was told to keep it brief, which might come as a surprise to my readers but it is something that I’m capable of. Or at least I’ll try.

But unlike my long blog posts, I tend to keep my recipes short and sweet. Or in this case, savory. As I’ve gotten older, I’ve found myself wanting to spend less and less time in the kitchen. I like quick, wholesome and delicious meals, but I also have a million other things I like to do so spending as little time in the kitchen is ideal. Recipes like this Spiralized Cabbage and Apple Waldorf Salad totally hit the mark.

It takes 10 minutes to prep, hacks your way through chopping the cabbage and apple (thank you Inspiralizer!) and is a delicious, plant-based meal. I personally like swapping in avocado mayonnaise for the regular stuff, but feel free to use mayonnaise or yogurt of your choice.

If you’re interesting in checking out more of my recipes, definitely head over to The Healthy Maven I’ve got plenty of recipes to choose from, but if cooking isn’t your jam, there’s something for everyone. I’m not just passionate about healthy eating, but believe strongly that life should be about living healthfully, not living for your health.

We chat exercise (or the occasional lack of exercise), natural skincare and pretty much everything in between. If you’re interested in expanding your understanding of health, be sure to check out my podcast, That’s So Maven.

Connect with Davida:

• Her blog, The Healthy Maven
• Her podcast, That’s So Maven
• Instagram
• Facebook
• Twitter
• Pinterest
• YouTube

Note: Hi, it’s Ali! I’m currently taking time off the blog for a maternity leave. During this time, I will be featuring some of the bloggers who have inspired me – they’ve provided spiralized recipes for all of you to enjoy during my absence. I’m honored to introduce them to you if you don’t know them already – and I hope you enjoy this new series!

If you have any questions regarding this recipe or anything Inspiralized related, you can feel free to leave a comment and Meaghan, our Director of Community & Brand will get back to you! You can also reach her via e-mail – she will escalate anything urgent to me, but as I said, I will be preparing for my little one’s arrival and then, of course, enjoying time with him and my husband. You can follow me on Instagram for personal updates – on @inspiralizedali and @inspiralized. Thank you for your understanding and patience as I begin this exciting new chapter of my life!

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Spiralized Cabbage and Apple Waldorf Salad

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Ingredients

• 1/2 large head of cabbage spiralized on blade A
• 2 red apples spiralized on blade C
• 1 cup red seedless grapes sliced in half
• 1 cup celery thinly sliced
• 1 cup walnuts chopped and lightly toasted*
• 1/2 cup mayonnaise + 2 tbsp I use avocado mayonnaise or plain greek yogurt
• 1/2 lemon juiced
• 1/2 tsp salt
• pinch of freshly ground black pepper
• * to toast - add to a skillet on medium heat and stir occasionally until lightly toasted

Instructions

• Add your spiralized cabbage and apples to a large bowl.
• Top with grapes, celery and walnuts and stir to combine.
• Mix in your mayonnaise, lemon juice, salt and pepper and mix well.
• Serve immediately or store in fridge for several hours before serving.

The post Spiralized Cabbage and Apple Waldorf Salad appeared first on Inspiralized.

Welcome the lovely Laura Davidson from A Beautiful Plate to the Inspiralized blog today!

I had the pleasure of meeting Laura while on a blogging retreat in Utah a couple of years ago (we roomed together!) and ever since then, I knew we’d be friends. She’s a sweet, genuine, and incredibly talented woman and I’m so happy to have her on the blog today.

Laura is a professionally trained chef and blogger living in Chicago, IL. She celebrates her passion for cooking, photography, and food science on her blog, A Beautiful Plate. Her website is dedicated to whole food recipes that are approachable, beautifully presented, and inspiring for cooks of all levels.

From Laura

When Ali asked if I wanted to help out during her maternity leave and share a fun, new inspiralized recipe with all of you, I immediately said yes. She’s one of the most positive and encouraging bloggers that I’ve had the pleasure of spending time with, and I feel thrilled to pay it forward.

One of the reasons why I fell in love with spiralizing a few years ago is that it encourages me to prepare vegetables that I might otherwise pass by at the store or farmer’s market. Kohlrabi happens to be one of those vegetables for me. Or at least, it used to be.

While it requires a bit more effort to peel, kohlrabi has quickly gone up my list of favorite vegetables to spiralize. Not only does it hold its shape extremely well, it can be used in raw or lightly cooked applications. Since kohlrabi is part of the cabbage family, I thought it would be fun to use it for a light, end-of-summer slaw salad! With the help of the inspiralizer, this salad comes together in minutes.

This red cabbage kohlrabi slaw combines antioxidant-rich red cabbage, crisp, delicate raw kohlrabi, and carrots with a zesty, herbaceous cilantro lime vinaigrette. Serve it as a side dish to grilled fish or chicken, or turn it into a vegetarian main course with canned chickpeas and a touch of crumbled feta.

Connect with Laura

• Her blog, A Beautiful Plate
• Instagram
• Facebook
• Pinterest
• Twitter

Note: Hi, it’s Ali! I’m currently taking time off the blog for a maternity leave. During this time, I will be featuring some of the bloggers who have inspired me – they’ve provided spiralized recipes for all of you to enjoy during my absence. I’m honored to introduce them to you if you don’t know them already – and I hope you enjoy this new series!

If you have any questions regarding this recipe or anything Inspiralized related, you can feel free to leave a comment and Meaghan, our Director of Community & Brand will get back to you! You can also reach her via e-mail – she will escalate anything urgent to me, but as I said, I will be preparing for my little one’s arrival and then, of course, enjoying time with him and my husband. You can follow me on Instagram for personal updates – on @inspiralizedali and @inspiralized. Thank you for your understanding and patience as I begin this exciting new chapter of my life!

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Spiralized Red Cabbage Kohlrabi Slaw with Cilantro Vinaigrette

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Ingredients

• For the cilantro vinaigrette:
• • 3 tablespoons lime juice
• • 1/4 cup packed fresh cilantro leaves plus more for garnishing
• • 1 small strip of jalapeno pepper seeds and ribs removed
• • 1/4 cup avocado oil
• • 1/4 teaspoon ground cumin
• • kosher salt
• • freshly ground black pepper
• For the slaw:
• • ½ small red cabbage spiralized with Blade A (roughly 3 cups)
• • 1 large kohlrabi peeled, spiralized with Blade A
• • 2 medium carrots peeled, and shaved with a julienne peeler
• • 3 scallions finely sliced

Instructions

• In a mini food processor (or high-powered blender), combine the lime juice, cilantro leaves, jalapeno pepper, avocado oil, and ground cumin. Pulse until emulsified and evenly incorporated. Season to taste with salt and pepper. Set aside.
• Combine the red cabbage, kohlrabi, carrots, and scallions in a large bowl. Quickly whisk the dressing together (if any separation has occurred) and pour on top of the vegetables. Toss to combine. Season to taste with salt and pepper. Garnish with chopped cilantro as desired. Serve immediately.

The post Spiralized Red Cabbage Kohlrabi Slaw with Cilantro Vinaigrette appeared first on Inspiralized.

Ahhhh move-in day is over and a success!

If you follow me on Instagram, you’re probably sick of seeing shots of Lu lugging boxes, trips to Target, and pictures of our view.

We’re almost done — and so happy to be in a new space with a fresh start!

Today, a round 4-person dining table arrives for our cute breakfast nook that’s off to the left of the kitchen. I can’t wait to have a proper meal, sitting down with Lu! Brunch on the weekend at a table, imagine at that!

We’re in love with the apartment – it’s much more spacious, I have my own walk-in pantry (!!!), room for TWO dining tables, and I no longer have to walk sideways to slither out of my bed – I can just get up and walk around the bed like a normal person. #apartmentliving

It’s also refreshing and liberating to sleep with the windows open, not worried someone can see you in your bed (and if they can see all the way into our Jersey City windows from the west side of Manhattan, that’s impressive – enjoy the show!) We woke up this morning to the sun around 6:30am, it was amazing. There’s nothing like natural light waking you up.

Setting up the kitchen was probably the hardest part.

It’s back to work and for now, night-time unpacking and Target runs (when will they end?!) will have to suffice. We still have a lot to do – wall decor and frames to hang. The next big project: the baby’s nursery!!

Pictures and a recap coming soon, probably on inspiralizedali!

Today, I’m sharing another fun way to make a fritter: with spiralized cabbage! I used red cabbage, so these fritters look a little darker, but you could also use a green cabbage and make them lighter in color.

These cabbage fritters are flavored with ground ginger, garlic, and scallions, giving them a bit of Asian flare, sauteed in coconut oil. They’re flavor-rich, easy to make, and work well as a side dish or even as a breakfast, topped with an avocado! If you’re into the smoked salmon and cream cheese combo, use these fritters for that!

Mother’s Day Sale – Inspiralizer

But before you go, did you know that there’s a Mother’s Day sale happening right now on the Inspiralizer?

My mother introduced me to spiralizing, so I’ll always think of my mother when I think about spiralizing! It’s the perfect gift for a mother (and perhaps paired with one or both of my cookbooks)

To grab the discount, enter code MOTHERSDAY17 when you check out on our shop and automatically receive $5.00 off your Inspiralizer!

Thank you for supporting Inspiralized, as always.

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

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 Cabbage and Scallion Fritters

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Ingredients

• 3 cups spiralized red cabbage
• 2 eggs
• 1/3 cup almond flour
• 1/4 cup diced scallions
• 1/4 teaspoon garlic powder
• ¼ teaspoon ground ginger
• salt and pepper
• 2 tablespoons coconut oil

Instructions

• In a large mixing bowl, add the cabbage, eggs, almond flour, scallions, garlic powder, and season with salt and pepper. Toss to mix well.
• Heat half the oil in a large skillet over medium-high heat. Once oil is shimmering, add about 1/3 cup of cabbage mixture. Repeat as many times as fit in the skillet (I fit about 3-4.) Cook for 4 minutes, flip, and cook another 2-3 minutes, flattening with the spatula.
• Transfer the finished fritters to a plate and continue with the remaining oil and cabbage mixture.
• Serve.

Notes

Per serving (1 out of 4 fritters) - Calories: 145, Fat: 14g, Saturated Fat: 7g, Carbs: 8g, Fiber: 3g, Sugars: 3g, Protein: 7g, Sodium: 52mg

The post Spiralized Cabbage and Scallion Fritters appeared first on Inspiralized.

Back in the winter, I went to a conference about pulses. Pulses, in case you don’t know already, are legume crops that are harvested just for their seeds (think: dried beans, lentils and peas.)

At this conference, we attended some cooking demos at the incredible Culinary Institute of America, where they made some amazing dishes using pulses.

One of the chefs showed us how to make something called aquafaba.

Aquafaba is incredible. You basically soak dried beans (for example, chickpeas) for hours or overnight and then whip it until it yields peaks. Literally, it looks like whipped eggs or a meringue. It left me stunned!

I had pretty much forgotten about aquafaba and then one day, Sir Kensington’s announced their “fabanaise“, which is a vegan mayonnaise made from…. you guessed it: aquafaba!

Obviously, I was excited to try this stuff out, and it didn’t disappoint: it has the exact consistency of mayonnaise, without using eggs! It’s a lower-cholesterol, vegan alternative to mayo and Sir Kensington’s has launched two different flavors: chipotle and original.

If you aren’t familiar with their brand, Sir Kensington’s makes all natural, vegan, non-GMO verified ketchup, mustard and mayonnaise. Their Fabanaise is available at Whole Foods and many other natural retailers. For more info and coupons and all that jazz, click here.

So cool, right?! Since I’m not a huge fan of regular mayo, I decided to give the chipotle a try – and it’s great! I can’t wait to fold it into crabcakes and make light-but-creamy dressings with it. For today’s recipe, I made a simple spiralized cabbage slaw, using the chipotle mayo, avocado, lime, and mustard for an extra kick.

Seriously, this slaw seems like it would be packed with calories and fats, but it’s the exact opposite: it’s packed with healthy fats and other nutrients like protein! You can top it over burgers, serve it under fish, fold it into tacos, or just enjoy it as a side to any protein you’d like!

Fun, right?

Note: This post was sponsored by Sir Kensington’s. All opinions are my own, always.

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

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 4 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 Red Cabbage Slaw with Vegan Chipotle-Lime Dressing

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6 -8

Ingredients

• For the slaw:
• 1 small red cabbage Blade A (yields 6-8 heaping cups)
• For the slaw dressing:
• 1 large ripe avocado peeled, pitted and insides mashed
• 3 tablespoons Chipotle Fabanaise by Sir Kensington’s
• 1/4 cup freshly squeezed lime juice
• 1/2 teaspoon Dijon mustard
• salt and pepper to season

Instructions

• Place all of the ingredients for the slaw dressing into a food processor and pulse until creamy. If you don’t mind a little chunkiness, combine all ingredients in a bowl and whisk together until smooth as possible. Taste and adjust to your preferences.
• Toss the cabbage and dressing together in a large bowl until combined. Serve as preferred.

The post Spiralized Red Cabbage Slaw with Vegan Chipotle-Lime Dressing appeared first on Inspiralized.

So I have an interesting story.

A couple weeks ago, I went to Rockaway Beach with my friends to celebrate my good friend Cassidy’s 28th birthday.

We drank micheladas, basked in the sun and ended up back in Brooklyn for a little surprise par-tay.

Before I tell you the story, I just want to tell you that this mango-almond jicama and cabbage salad is a great for a no-cook summer. It’s packed with color, freshness and healthy nutrients. It saves well in the refrigerator and goes well with any type of protein – quinoa, chicken or heck, even pork chops!

One note about this recipe is that the dressing is a bit sweet (on account of the mango), so if you’re looking to make it less sweet, use a little less mango and add in half an avocado.

Back to the story. Rockaway Beach is great – it’s a closer, more hip alternative to the Jersey shore. It’s a little grittier, but in a very cool, real way. I really recommend visiting if you live in the NYC area!

As we go to leave the beach, I see a girl, standing in front of this cute lime green brick building. As I come closer, I see she’s holding a ice cream cone with rainbow sprinkles.

Mm, I think, where can we find that?

As I get closer, I see she’s posing in front of a guy, who is taking pictures of her. She tilts her head back, smirks and giggles, although I didn’t hear him say a word.

I sound like I’m writing a column in Cosmo, but I promise there’s a point!

I stopped and a few feet behind him, waiting for my friends, I realized what they were doing – staging an Instagram picture.

The girl goes, “Okay, one more!” and she sticks her tongue out, barely gracing the top of the swirly ice cream.

Almost immediately she looks completely disinterested in the ice cream in front of her, shoves it into her man-friend’s hands and goes, “You ready?”

The ice cream wasn’t even hers, people!! It was just for Instagram!

I just thought that was a funny story.

What do you think?

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 4 points

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Mango-Almond Jicama and Cabbage Salad

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 4

Ingredients

• For the dressing:
• 1.5 cups diced mango about 1 full mango
• 1 tablespoon rice vinegar
• 2 tablespoons freshly squeezed lime juice
• 1/4 cup unsweetened almond milk
• 1.5 tablespoon chopped cilantro
• 1/4 teaspoon red pepper flakes
• salt to taste
• For the rest:
• 1 medium jicama peeled, Blade C
• 1 cup diced scallions
• 1 cup cooked edamame
• 1 cup of spiralized red cabbage using Blade A

Instructions

• Place all of the ingredients for the dressing into a blender and blend until smooth. Taste and adjust, if necessary.
• Combine the jicama noodles, scallions, edamame and spiralized cabbage into a large mixing bowl and toss to combine. Drizzle with the dressing, toss again and set aside in the refrigerator. Let chill for 10 minutes, then toss together and plate. Garnish each bowl with avocado.

The post Mango-Almond Jicama and Cabbage Salad appeared first on Inspiralized.

Yesterday I took a train to Scarborough, NY to watch my friend Jen get married. It was a beautiful ceremony, gorgeous reception and great people.

Of course, I couldn’t stop thinking about my own wedding. Three days from now will mark the 1 month countdown (eek!)

One month countdown also means crunch time for healthy eating, and this recipe is thankfully in my arsenal of wedding-body ready meals. It’s one of the most satisfying, delicious meals I’ve had to date – and it’s under 300 calories!

I actually live in my friend Jen’s old apartment. She moved to California to be with her now-husband and I asked if she could introduce me to her landlord, she did and now, I’m living in her old digs!

She’s a chef, a restaurant menu consultant and an all-around cool Jersey girl. So, the food was definitely on point at this wedding – I was chasing around one of the servers for their mini reuben sandwiches – and I can’t tell you the last time I had a reuben sandwich, if ever!

Jen also had a momofuku wedding cake (if you don’t know what momofuku is, get up to speed.) Very cool touch.

Lu’s on his bachelor party this weekend in Austin, TX, so I took my lovely friend and bridesmaid, Cassidy. Here’s a snap of us overlooking the Hudson River:

Speaking of wedding food, I’m of course having something spiralized at our wedding! More to come on that.

Anywho, back to the recipe. This dish uses spiralized cabbage, which, if you didn’t see on Thursday, can be spiralized.

The cabbage is tossed with scallions and an out-of-this-world sesame-tahini dressing (Seriously, bookmark this dressing and throw it on everything – it’s totally versatile and goes well with meat, poultry and seafood – and veggies, of course.)

The sesame crusted tuna is easy to make, but always looks impressive when serving. This tuna is light and sits nicely atop the bed of red cabbage (it’s quite the beautiful dish!) The sesame crust makes every bite that much more flavorful.

Also, on a similar note, I’m taking over the Brides Instagram today – so follow along!

What are some of your favorite wedding hors d’oeuvres?

Nutritional Information & Recipe

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Crusted Tuna with Sesame-Tahini Red Cabbage

Prep Time 25 minutes minutes

Cook Time 5 minutes minutes

Total Time 30 minutes minutes

Servings 3

Ingredients

• 1 red cabbage Blade A
• 1 tablespoon white sesame seeds
• 1 tablespoon black sesame seeds
• 1/4 cup chopped scallions
• 1/2 tablespoon extra virgin olive oil
• 7.5-8 oz 1 ahi tuna steak
• For the dressing:
• 2 tablespoons tahini
• 1.5 tablespoon rice wine vinegar
• 1.5 teaspoon soy sauce
• 1.5 teaspoons honey
• 1 tablespoon sesame oil
• salt and pepper to taste

Instructions

• Measure out about 6 packed cups of the cabbage (or more, if you prefer) and place in a large mixing bowl and set aside.
• Place all of the ingredients for the dressing into a bowl or food processor and mix until creamy. Taste and adjust, if necessary.
• Place the cabbage and scallions in a large mixing bowl and drizzle with dressing. Toss to combine everything together and set aside.
• Place the sesame seeds in a shallow dish or plate and toss to mix together. Set aside.
• Place a large skillet over medium heat and add in the olive oil.
• Meanwhile, press one side of the tuna steak down into the sesame seed mixture and then turn over and repeat.
• Once oil is heated, add in the tuna steak, sesame seed side down. Sear for 1-2 minutes (depending on how well done you’d like it) and then flip over and cook another 1 minute. Remove the tuna and place on a cutting board. Slice thinly.
• Divide the cabbage onto plates and top with the tuna steak slices.

The post Crusted Tuna with Sesame-Tahini Red Cabbage appeared first on Inspiralized.

The Irish classic “corned beef and cabbage” is getting an Inspiralized facelift today. Instead of boring chopped cabbage and carrots, we’re spiralizing both and having fun with this traditional plate.

Plus, the carrots and cabbage can be enjoyed as a side dish with any protein. Actually, it would go fabulously with a steamed or poached fish. But, since we’re 4 days away from St. Patrick’s day, we’re getting in the spirit!

I’ve been really diggin’ the Irish-themed eats all over the Internet lately. I saw these stout brownie fudge sundae floats with Irish burnt caramel and I almost fell off my chair.

Lots of Guinness out there right now. I don’t love Guinness. Gosh, that feels good to say. Is it a crime not to love Guinness? It seems like the coolest mainstream beer out there, but I just can’t seem to get a pint down.

And listen, I even went to the top of Dublin and had a Guinness with a four-leaf-clover imprinted in the foam at the top (the head). It didn’t taste any better straight from the source. Too thick, too bitter.

Here’s some proof, when I was the ripe ‘ole age of 20 (I’m in the middle):

Oh, to be young. That was an incredible trip – Dubliners are wonderful people! They’re so friendly, so happy to have a genuine conversation and so willing to help you navigate their city.

But, I digress. These carrots and cabbage are simply, different. It’s boring to use baby carrots or diced carrots in a corned beef and cabbage recipe. While my beloved Dubliners might slap me on the wrist, they probably haven’t tried this version.

Plus, since the cabbage and carrots act like a bed of pasta, you don’t need to serve it with potatoes – save yourself the extra time prepping and knock a few carbs and calories off your meal! Now, that’s Inspiralized.

Whether you’re Irish, you’re cooking for an Irish person, or you’re simply taking part in the St. Patrick’s Day fun, this recipe is a crowd pleaser. It’s unique, it’s fun to eat and it’s a big plate of warm flavor.

These also save well as leftovers! Carrot noodles stand up well to refrigeration. Don’t know how to spiralize noodles or cabbage? Check out this tutorial on cabbage and watch this video on spiralizing carrots:

How are you celebrating St. Patrick’s Day?

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Corned Beef with Spiralized Carrots & Cabbage

Prep Time 5 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Servings 4

Ingredients

• For the beef:
• 2 lb flat cut corned beef with spice packet
• 3 tbsp water
• For the rest:
• 1 large head of cabbage
• 3 large carrots peeled
• 1 medium yellow onion
• 2 tbsp olive oil
• 2 garlic cloves minced
• ¼ tsp red pepper flakes
• 3 cups chicken broth low-sodium
• 2 cups water
• 1 tsp dried thyme flakes
• 1 tbsp freshly chopped parsley
• freshly cracked pepper to taste (from a peppercorn grinder)
• country dijon mustard or spicy honey Dijon, to serve

Instructions

• Preheat the oven to 350 degrees.
• Remove your corned beef from the package, set aside the spice packet and lightly pat the meat dry.
• Place a piece of tinfoil underneath the beef (fat side up) and place on a baking tray or shallow dish. Pour in the water and pat the spices onto the meat.
• Wrap the beef in the tinfoil, leaving at least an inch at the top when enclosing it. Bake for 2 hours. When done, open the foil on top and place back in the oven on broil for 2-3 minutes. Then, remove foil completely, saving the liquids from the pouch (reserve and set aside). Place the beef on a cutting board and let set for 5-10 minutes. Then, slice off the fat top (if preferred). Then, slice pieces on an angle (against the grain) and set aside on a serving platter. Pour the reserved liquid from the baked beef on top of the slices.
• While the beef is baking, prepare your vegetables. First, spiralize your cabbage and carrots. Using Blade A, spiralize the cabbage. Using Blade C, spiralize your carrots. Set aside. Then, dice your onion and set aside.
• Fifteen minutes before the corned beef is done baking, place a large saucepan over medium heat and add in the olive oil. Then, add in the garlic and red pepper flakes. Let cook for 30 seconds and then add in the onions. Cook the onions for 2 minutes and then add in the chicken broth and water. Add in the carrot noodles, thyme and parsley. Bring to a boil and then lower to a simmer add in the cabbage. Stir to combine and season with pepper. Stir for 2-3 minutes or until cabbage is softened. When done, use a slotted spoon to remove the cabbage and noodles and place into a serving dish. Pour half of the remaining liquid into the serving dish and discard the rest.
• Serve the cabbage and noodles alongside the sliced corned beef. Serve with country Dijon mustard or spicy honey mustard. Enjoy!

The post Corned Beef with Spiralized Carrots & Cabbage appeared first on Inspiralized.