Have you ever had a chicken salad sandwich at a spa restaurant? It’s herby, fresh, crunchy, and zesty? Well, this tastes exactly like that! It’s so refreshing and flavorful, it will leave you wanting to come back to the restaurant – but luckily, that restaurant will be your kitchen this time!

To make this chicken salad, the key ingredients are the various herbs, mashed avocado, and some Greek yogurt. It’s protein packed, crunchy thanks to some celery and onions, and absolutely a satisfying sandwich. Sometimes I’m hesitant to eat sandwiches for lunch, because I feel like I’m not “getting enough in,” but this one is jam packed with healthy fats, protein, veggies, and antioxidant rich herbs.

You can serve this chicken salad in lettuce wraps, with crackers, on a bed of greens, or in a sandwich, like I have it pictured here. I’ve made the salad with shaved carrots (or julienned!), greens, and spiralized cucumber ribbons. I love spiralizing cucumbers for sandwiches, because the consistency is better and it makes the whole sandwich more hearty.

Despite the chicken salad being made with avocado, it saved well in the refrigerator for 3 days without browning, thanks to the lemon juice which helps ‘preserve’ the avocado.

No matter how you make this – you’re going to love it and it will be come an instant favorite!

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

Nutritional Information & Recipe

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Avocado Goddess Chicken Salad Sandwich

Ingredients

• For the dressing:
• 1 ripe Haas avocado halved, pitted, and peeled
• 1 cup nonfat plain Greek yogurt
• ¼ cup fresh cilantro leaves
• ¼ cup fresh tarragon leaves
• ¼ cup freshly squeezed lemon juice
• 2 teaspoons Dijon mustard
• 2 scallions chopped
• 1 large garlic clove crushed
• salt and pepper
• For the chicken salad:
• 3 cups diced or shredded cold rotisserie chicken
• 2 stalks celery chopped
• 1 small white or red onion chopped
• 1 4 oz jar diced pimiento peppers drained
• For the sandwich:
• 8 pieces of whole wheat bread I love Dave’s Killer
• 1 English seedless cucumber
• lettuce of choice
• 2 carrots peeled, julienned

Instructions

• Place all of the ingredients for the dressing in a food processor and pulse until creamy. Taste and adjust, if needed. Transfer to the bottom of a large mixing bowl.
• Add the chicken, celery, onion, and pimientos into the bowl with the dressing and toss well to combine.
• Toast the bread.
• While the bread toasts, spiralize the cucumber on Blade A, using very light pressure, so you get thin cucumber ribbons. Trim and set aside.
• Build the sandwiches using the chicken salad, lettuce, spiralized cucumbers, and carrots. Serve.
• Alternately, build as bowls: ditch the bread and divide the cucumber noodles, salad, and carrots into bowls and top with equal portions of chicken salad.

The post Avocado Goddess Chicken Salad Sandwich appeared first on Inspiralized.

In the summertime, the living’s easy – and the food we make should be too! No hovering over the stovetop for hours, no twenty-step recipes, no hour long baking. We want easy, quick, healthy, fresh, and of course – delicious!

A lot of the food we eat in the summer is enjoyed together, right? Since the weather’s typically most beautiful in the summer, we want to be outdoors, invite friends and family over, and enjoy a meal together. Whether you’ve been invited to a summer barbecue or are simply making food for your family and need something to (literally) toss together that will feed the table – this easy cucumber and tomato salad is it!

What makes this salad especially great are the cucumber noodles: they’re fluffy, wide, and are more enjoyable to eat. Plus, the dressing, feta, quinoa, and basil have more surface area to adhere to, so each bite is that much more flavor packed!

And this salad isn’t just a salad – you can stuff it into a pita pocket for a light, vegetarian-friendly sandwich. Or, if you want to enjoy this as a salad main and want to squeeze in more protein, it would go great with a grilled chicken!

May I also point out that this is such a farmer’s market salad – all of the ingredients you can pickup at the market, come home, and whip up this recipe! Tomatoes, cucumbers, and basil scream summer – and you’ll impress your guests, friends, and family with this spiralized cucumber and tomato salad with quinoa.

Just a final note – I wrote this recipe for four appetizer sized-portions, but feel free to enjoy it as a main (it yields about 2 large salads.)

Happy summer – because the living truly is easy!

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

Nutritional Information & Recipe

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Spiralized Cucumber and Tomato Quinoa Salad

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Ingredients

• 1 tablespoon extra virgin olive oil
• 2 tablespoons red wine vinegar
• salt and pepper
• ½ cup cooked quinoa
• 1 large English seedless cucumber Blade A, noodles trimmed
• 2 roma tomatoes sliced crosswise into rounds
• ¼ cup crumbled feta cheese
• 1 chiffonade basil to garnish

Instructions

• In a small bowl of dressing shaker, mix the oil, vinegar, salt, and pepper.
• Place the quinoa, cucumber noodles, tomatoes, feta, and basil into a large serving bowl, pour over the dressing, and toss together. Serve.

The post Easy Cucumber and Tomato Salad with Quinoa appeared first on Inspiralized.

First off, thanks to each and everyone of you for all of your kind words and messages of support and encouragement yesterday on my 5 years in business post. I’m so grateful for all of you, and I’m pumped for our next 5 years together!

I still remember that excitement waking up the next day after a full day “in business.” I felt like anything could happen! And you know what? I still feel like that. It’s a great feeling to wake up every day and be excited to work!

So let’s get back to what I started Inspiralized for: to share healthy recipe ideas for your spiralizer!

I’ve always hated mayonnaise (okay, hate is a strong word – but I strongly dislike it), and I’ve always looked for alternatives: dairy and non-dairy. Avocado is one of my favorite healthy swaps for mayo and today, I’m using it in a dairy-free egg salad, atop a bed of spiralized cucumbers!

Cucumber noodles (er, “coodles”) are the new lettuce. Instead of serving a mayo-based salad (egg, tuna, chicken, etc) over salad greens, use spiralized cucumbers instead. The cucumber noodles are refreshing, hydrating and of course, so much more enjoyable to eat than boring old greens.

This recipe works with chicken or tuna as well, just swap in your desired protein! And the gorgeous red radishes are a fancy garnish that add extra crunch, nutrients and flavor!

Nutritional Information & Recipe

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Avocado Egg Salad with Spiralized Cucumbers

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Ingredients

• 1 medium ripe avocado peeled, pitted, and lightly mashed
• 4 hard boiled eggs peeled
• 1.5 teaspoons Dijon mustard
• 1 celery stalk diced
• 1 tablespoons diced red onion
• salt and pepper
• 2 English cucumbers Blade A, noodles trimmed
• to garnish: red radishes sliced into matchsticks

Instructions

• In a medium bowl, combine the avocado, eggs, mustard, celery, and onion. Season with salt and pepper and mix to combine.
• Divide the cucumber noodles into bowls and top with egg salad. Garnish with radishes and extra pepper.

The post Avocado Egg Salad with Spiralized Cucumbers appeared first on Inspiralized.

Another Mediterranean-inspired dish on the blog! I guess I’m really craving a European vacation, haha! That does sound really nice…

As I’ve mentioned a few times before, I’ve been eating more types of animal protein ever since I got pregnant and had a baby. And lately, I’ve really been enjoying lamb, which is interesting, because before Luca, I hadn’t touched lamb since 2005. Amazing what pregnancy and childbirth can do to you!

Speaking of, Luca LOVES these meatballs. I’ve given him a similar version (from my new cookbook) and he eats almost two full meatballs! It’s incredible to see – and they’re obviously adult-approved, too. These are one of Lu’s favorites!

I’m always craving a bunch of flavors and textures when I’m hungry – I don’t want to commit to just one food or flavor, which is why I love Mediterranean food: the mezze! I love ordering mezze platters at our favorite Lebanese restaurant, for example.

This dish has it all – and you can totally serve it in a bowl (bowl meals are so trendy, aren’t they?), but I love it on a plate, because you can spread out the hummus, which is easier for eating. There’s a simple fresh salad with tomatoes, creamy hummus for stirring in with the cucumbers and meatballs, and just the slightest dusting of feta and dill for extra flavor, protein, and texture!

Spiralized cucumbers are much more exciting than a chopped cucumber salad and as I’ve said before, they make a meal heartier and more complete. It’s all about texture!

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

Nutritional Information & Recipe

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Mediterranean Lamb Meatballs with Hummus and Spiralized Cucumbers

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Ingredients

• For the meatballs:
• ½ cup chopped white onion
• 3 garlic cloves chopped
• 2 tablespoons chopped fresh parsley
• 1 pound ground lamb
• ½ teaspoon dried oregano
• 1 teaspoon ground cumin
• ½ teaspoon coriander
• ½ teaspoon red pepper flakes
• salt
• For the rest:
• 1 English seedless cucumber
• 1 tablespoon freshly squeezed lemon juice
• 2 tablespoons extra virgin olive oil
• salt and pepper
• 6 cups spinach or arugula or other preferred green
• 1 cup halved cherry tomatoes
• 1.5 heaping cups hummus
• to garnish: crumbled feta and chopped dill

Instructions

• Preheat the broiler. Line a baking sheet with parchment paper.
• In a food processor, combined the onion, garlic, and parsley and pulse until finely chopped. Transfer the mixture to a medium bowl and add the lamb, oregano, cumin, coriander, red pepper flakes, and season with salt. Mix together until fully combined. Using your hands, form 12 medium meatballs and set them on the prepared baking sheet. Broil for 8 to 10 minutes, until browned on top but still slightly pink inside.
• Meanwhile, spiralize your cucumbers with Blade A and trim with kitchen shears. In a medium bowl, whisk together the lemon and olive oil. Season with salt and pepper and add in the spinach and tomatoes. Toss to combine. Set aside.
• Prepare your plates: spread the hummus out on the plates. On each plate, place the spinach salad, cucumber noodles, and garnish with feta and dill, if using. Serve.

The post Mediterranean Lamb Meatballs with Hummus and Spiralized Cucumbers appeared first on Inspiralized.

Inspiralized & Beyond is one day old! Thank you to everyone for all your congratulations and well wishes yesterday, it means so, so much to me!

And we’re still going strong with cookbook week, sharing recipes and videos of recipes from the book (and some giveaways to end the week – stay tuned!)

Today, I’m sharing the Summer Harvest Bowls from the new book in partnership with Crate & Barrel.

Seriously, this warm weather is MUCH deserved and needed for us east coasters! Winter literally felt 6 months long, and now that it’s officially rooftop weather and we’re in the clear of those windy, cold 50 degree days, it’s time to start thinking about summer and with that, summer produce!

I’ll never forget summers at my grandparents’ home, out on the patio, enjoying champagne, cheese, something with pesto, salad, and bread. I have so many fond memories of that that I’ll carry with me forever.

These Summer Harvest Bowls with Grilled Peaches, Burrata and Cucumber Noodles are truly summer in a bowl – fresh cucumbers, juicy peaches heated on a grill, and pillowy burrata with basil-pesto – MOLTO BENE!

I used this gorgeous Le Creuset grill pan to grill the peaches and they got perfect grill marks on them – since I can’t have a grill in an apartment, this is the second best bet!

I’m actually sharing this recipe over on Crate & Barrel’s blog, so you can grab it there! I’m also sharing some tips on how to use your Inspiralizer (they carry it online at Crate & Barrel!) to make fresh summer bowls like this one!

To grab this recipe AND the Winter Harvest Bowls, order my new cookbook, Inspiralized & Beyond, available now, everywhere cookbooks are sold! Or, on Amazon, like everyone orders from.

Note: Although this post was sponsored by Crate & Barrel, all opinions are my own, always.

GRAB THE RECIPE ON CRATE & BARREL’S BLOG.

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

The post Summer Harvest Bowls with Grilled Peach, Burrata and Cucumber Noodles appeared first on Inspiralized.

In an effort to make more meal prep friendly meals, we have an easy bowl meal that can literally be made in 5 minutes, as long as everything is prepped ahead of time!

And, if you saw my post on Instagram, I recently rekindled with hummus, so that’s great news!

I love springing for the “Mediterranean bowls” at veggie-forward restaurants. I love anything made with tahini, I love feta, and I love a good grain bowl.

The arugula in tahini dressing give this bowl meal a salad-like base and gives the bowl the “dressing” it needs. When I ate this, I’d make a forkful of everything and dip it in the hummus in the middle. It was fun to eat!

This dish is totally customizable – don’t like quinoa? Try using brown rice instead or cauliflower rice! Don’t do dairy? Omit the feta – it’s not necessary! Want more protein? Chicken or salmon would work best! Make it yours, as always.

And normally, I say to pat dry cucumber noodles after you spiralize them, but here, it’s better if the cucumbers are fresh and have moisture on them – it complements the textures of this bowl better!

And for those of you wondering, I had an amazing birthday yesterday. 31 feels like it’s going to be magical, especially now that I’m officially out of the baby haze! Thanks for all the well wishes!

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

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Mediterranean Quinoa and Hummus Bowls with Spiralized Cucumbers

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Ingredients

• For the bowls:
• 4 cups baby arugula
• 1 cup hummus
• 1 cups cooked quinoa
• 1 large English seedless cucumber Blade A, noodles trimmed
• 1 cup halved cherry tomatoes
• ½ cup halved pitted Kalamata olives
• 1/4 cup crumbled feta cheese to garnish
• For the dressing:
• 2 tablespoons warm water plus more if need
• 2 tablespoons tahini
• 1/8 teaspoon garlic powder
• 1 tablespoon freshly squeezed lemon juice
• 1/4 teaspoon honey
• salt and pepper

Instructions

• In the bottom of a medium mixing bowl, add the ingredients for the tahini dressing and mix well to combine. Add in the arugula and toss well until dressed. Set aside.
• Place the hummus in the middle of each bowl and load the quinoa, cucumber noodles, tomatoes, olives, and salad around in a circular pattern (or just throw it all in the bowl!) Garnish with feta and serve.

The post Mediterranean Quinoa and Hummus Bowls with Spiralized Cucumbers 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.

The temperatures have been slowly dropping in the past week or so, and I’m so excited for fall, but also trying to savor and hold on to these last few weeks of summer.

I’m making all the easy, cold, spiralized salads like this Spiralized Cucumber Greek Salad, another oldie but a goodie!

When Lu and I went to Greece on our first big trip together as a couple (about a year into dating), we fell in love with the Greek salad but realized how different they were from the Greek salads in the US. They were full of the freshest ingredients, the purest of fetas, and seasoned just right.

Instead of lettuce and chopped veggies, the Greek salads in Greece just use big chunks of tomatoes, onions, and bell peppers – and rarely with olives, if ever.

I’ve tried to combine the best of both worlds into a fuller dish that can be enjoyed either for lunch or for dinner (top with your favorite protein – quinoa, grilled chicken, etc) or just enjoy it as a side dish.

Soon enough, this blog will be allll about the sweet potatoes and chunky sweaters, so let’s enjoy this last burst of freshness!

Andddd I have a huge announcement coming on Wednesday to the blog, so make sure you stay tuned or subscribe to our newsletter so you receive alerts when the big news is announced!

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 8  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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Greek Pasta Salad

Prep Time 10 minutes minutes

Servings 4

Ingredients

• 2 tablespoons extra virgin olive oil
• 1.5 tablespoons red wine vinegar
• 1/2 tablespoon oregano
• 1 teaspoon garlic powder
• salt and pepper
• 2 seedless English cucumbers Blade C, noodles trimmed
• 1/2 red onion peeled, Blade A, noodles trimmed
• 1 red bell pepper Blade A, noodles trimmed
• 1.5 cups halved cherry tomatoes
• 1 cup packed baby spinach
• 1/3 cup kalamata olives halved
• 1/3 cup crumbled feta
• 1 15oz canned chickpeas, drained and rinsed

Instructions

• In the bottom of a large mixing bowl, mix together the olive oil, red wine vinegar, oregano, garlic powder, salt and pepper. Add the remaining ingredients and toss thoroughly to combine. Serve.

Notes

Per serving (1 out of 4) - Calories: 269, Fat: 12g, Saturated Fat: 1g, Carbs: 19g, Fiber: 7g, Sugars: 7g, Protein: 14g, Sodium: 781mg

The post Spiralized Cucumber Greek Salad appeared first on Inspiralized.

The moment I got pregnant, the messages flooded in: when are you going to write a cookbook for kids?!

Since I’m more than 7 months away from having a baby who eats whole food and not just milk, my answer would be: not for a long time!

However, I’m already thinking about my gameplan for making food for my baby! I have some thoughts, and can’t wait to talk to many of you healthy mamas about it.

But I’ll tell you what I have been writing recipes for: easy, grab and go lunches for those busy mama days!

I love sandwiches. I eat sandwiches ALL the time, and I don’t usually share the recipes for them, because I figure that many of you come here for meals that are a bit more inspired than a simple sandwich. If I’m wrong, let me know!

Depending on the foods you serve with this easy pita sandwich, it can be made for a kid’s lunch or an adult work lunch! As you’ll see in the video, I made it a bit more back-to-school friendly with some chopped fruit, cookies, and carrots.

I love pitas because they’re nice and thin, so every bite you get to enjoy all of the filling ingredients, instead of just tasting… bread. You could also make this in a collard green wrap too.

I use Applegate’s Organic Roasted Turkey Breast, or, if I can’t find that, their Applegate Naturals slices, my go-to sliced deli meat brand. Whenever I make a sandwich with deli meat in it, it’s Applegate.

You can make this sandwich with your eyes closed, it’s so easy – just spread hummus inside the pita, add in the turkey slices, and stuff in the spiralized cucumbers. The spiralized cucumbers are fun for kids – and just make the sandwich fluffier and fuller, thanks to the curly noodles. You can also use any of the other blades on the Inspiralizer to make more fun shapes!

And if you’re making this for an adult and not a picky-eater, you could pack it with avocado and some greens, like spinach or arugula.

Here’s the video to show you how easy it is to make these for lunch!

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 5  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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Turkey and Hummus Pita Sandwiches with Spiralized Cucumber

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Ingredients

• 2 whole wheat pitas halved into ‘pockets’
• ½ cup hummus
• 1 package Applegate Roast Turkey deli slices
• 1 large English seedless cucumber Blade A, noodles trimmed

Instructions

• Open up the pita and hold it open. Spread the hummus on one or both sides (about 2 tablespoons.) Roll up the turkey slices and place them gently into the pita pocket. Top with cucumber noodles. Repeat with remaining ingredients and serve.

Notes

Per serving (1 out of 4) - Calories: 197, Fat: 6g, Saturated Fat: 1g, Carbs: 23g, Fiber: 4g, Sugars: 2g, Protein: 14g, Sodium: 543mg

The post Turkey and Hummus Pita Sandwiches with Spiralized Cucumber appeared first on Inspiralized.

Can you tell when I was making the recipes for this week, I wanted to use up all the Greek yogurt and cucumbers I bought?

Well, perhaps you bought the same to make yesterday’s egg salad, so today, I’m giving you another way to use up the yogurt and cucumbers!

These easy yogurt bowls are great for those warm summer days when you want something refreshing and flavorful!

I can’t even eat salads that have cubed cucumbers anymore – it’s almost too hard to eat, my taste buds have adjusted to the spiralized consistency!

The chickpeas are spiced with simple seasonings that pop when roasted, adding instant flavor to this dish that’s complimented by the refreshing Greek yogurt, which is tangy and seasoned with fresh dill.

If you’re planning a picnic or having friends over for lunch on the weekends outside, this is the perfect meal to make them – and it doesn’t require much time in the kitchen (aside from roasting the chickpeas – but you can always buy pre-roasted chickpeas.)

Inspiralized Greeting Cards + Discount Code

In other news, did you see that we softly launched our Inspiralized greeting cards on social media yesterday? If you missed it, here they are:

I hope you love them, I can’t wait to hear what you think! And to learn more and purchase, click here.

Use code BLOG to get $1 off any card in the shop, valid for today only!

Watch our video to learn how to spiralize a cucumber 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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Spiced Chickpea Yogurt Bowls with Spiralized Cucumbers

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Ingredients

• 1 15oz can chickpeas, drained, rinsed and patted dry
• 3 teaspoons extra virgin olive oil
• 1/4 teaspoon paprika
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin
• salt and pepper
• 1/2 small red onion Blade A, noodles trimmed
• 1/4 cup red wine vinegar
• 1/2 teaspoon honey
• ¼ teaspoon salt
• 1/2 English seedless cucumber Blade A, noodles trimmed
• 1/2 cup quartered cherry tomatoes
• ½ tablespoon fresh parsley chopped
• ½ tablespoon fresh mint chopped
• For the yogurt sauce:
• 2/3 cup nonfat plain Greek yogurt
• 2 teaspoons freshly chopped dill
• 1 garlic clove minced
• 2 teaspoons freshly squeezed lemon juice
• salt and pepper

Instructions

• Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
• In a medium mixing bowl, mix together the chickpeas, olive oil, paprika, cumin and cayenne. Pour the chickpeas out on the prepared baking sheet, season with salt and pepper, and bake for 30 minutes or until crispy, shaking the pan halfway through.
• While chickpeas cook, prepare the onions. In a medium bowl, whisk together the red wine vinegar, honey, and salt. Add the onions and toss to coat. Cover (with a plate or plastic wrap) and let marinate for at least 15 minutes.
• Prepare the yogurt sauce: in a medium bowl, mix together the yogurt, dill, garlic, lemon, and salt and pepper. Taste and adjust, if needed.
• Divide the cucumber noodles among 2 bowls, then add the cooked chickpeas, tomatoes, and quick-pickled onions. Drizzle the yogurt sauce on top with a spoon and garnish with the parsley and mint. Serve.

Notes

Per serving (1 out of 2) - Calories: 356, Fat: 11g, Saturated Fat: 1g, Carbs: 50g, Fiber: 9g, Sugars: 12g, Protein: 19g, Sodium: 839mg

The post Spiced Chickpea Yogurt Bowls with Spiralized Cucumbers appeared first on Inspiralized.

If you follow me on Instagram, you saw the disaster that was my flight yesterday. I literally thought I was in a movie or a prank show.

Aside from some long delays, I’ve never had any issues flying. I actually enjoy traveling, flying, and the whole process.

But yesterday was something else.

Everything started off well – I got to my seat, got a bin for my carry-on, and had a window seat (which, as my pregnant progresses, I realize isn’t the best idea anymore.)

All of a sudden, it’s 5:15pm and we’re supposed to land in 20 minutes… but, we haven’t “started our initial descent” as they always announce.

I figured we were just delayed a little bit – there was some mild turbulence, so maybe that slowed our plane down?

Nope.

Due to bad weather around Newark (the airport I was flying home to), air traffic control had put us in a holding pattern for a while, making us circle the airport while the weather died down and they could redirect other planes.

Then, at around 5:30pm, 5 minutes before we were SUPPOSED to land in Newark, the pilot gets on the intercom system and lets us know about the holding pattern and that now, we’ve ran out of fuel, so we need to do an emergency landing in Philadelphia.

Now, Philadelphia isn’t that far from Newark (especially by plane), so it’s not that big of a deal, but it was a little scary to hear from your pilot that the plane was running out of fuel.

So, we landed in Philadelphia, re-fueled, and were up in an hour and back to Newark, which took less than 30 minutes to fly & land to.

But between the time the Philly landing was announced and the time we finally landed in Newark, I had my cell phone perched up, because I thought I’d have to videotape one of those crazy passengers that end up in a viral video on Facebook. I mean, it was pandemonium – people were angry, cursing the airline’s name, just totally upset.

I mean, sure it’s a big inconvenience (especially to the people that hand connecting flights and babies on board), but, at least they’re getting us home safe!

When I got home, I was exhausted (and had stress ate my weight in a raw nut mix), so when Lu picked me up from the airport (poor guy had driven to the airport twice and had to wait an hour), we went straight to dinner and then home to chill on the couch.

As for this recipe, well, it’s an easy, go-to egg salad you can make all summer long. You can put it on toast, in a lettuce wrap, or like here, in a bowl of fluffy cucumber noodles.

To make the cucumber noodles thinner and easier to eat with the egg salad, I like to spiralize them with less pressure on the Inspiralizer, like shown in this video.

Happy Monday everyone – and anyone who flies this week, I hope you have better luck than I did!

Watch our video to learn how to spiralize a cucumber 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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Easy Egg Salad with Spiralized Cucumber

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Ingredients

• 1/2 English seedless cucumber Blade A, noodles trimmed*
• 1 tablespoon chopped fresh parsley to garnish
• *when spiralizing the cucumber use soft pressure to yield thinner noodles
• For the egg salad:
• 3-4 large hard-boiled eggs preferably chilled (use 4 eggs if you don’t like it as creamy – use 3 if you like a creamy egg salad)
• 1/3 cup nonfat plain Greek yogurt
• 1/2 tablespoon Dijon mustard
• 1 teaspoon freshly squeezed lemon juice
• 1/4 teaspoon garlic powder
• 1/4 cup chopped celery
• 1/4 teaspoon salt
• pepper

Instructions

• Place all of the ingredients for the egg salad into a medium bowl and mix well.
• Place the cucumber noodles in a bowl and top with the egg salad and serve, garnished with parsley.

Notes

Per serving (1 out of 2) - Calories: 146, Fat: 7g, Saturated Fat: 2g, Carbs: 7g, Fiber: 0g, Sugars: 3g, Protein: 14g, Sodium: 449mg

The post Easy Egg Salad with Spiralized Cucumber appeared first on Inspiralized.

Congratulations to my friend Megan (aka The Detoxinista) whose second cookbook, No Excuses Detox, publishes today!

I had the pleasure of meeting Megan last year on a blogging trip and she’s absolutely one of the sweetest humans I’ve ever met. So kind, humble, and really passionate about helping people live their healthiest lives.

Today, I’m sharing a recipe straight from her new cookbook!

What I love most about this recipe is that it a) saves well, b) is packed with protein, c) is easy to make and d) is versatile – you can pack it in a whole wheat pita or wrap and have it as a sandwich (maybe with a little hummus and avocado) or you can enjoy it just as is – like a salad!

The dressing is simple and fresh, made with lemon juice – and I personally love the veggies spiralized, instead of chopped. It gives it more flair – and texture! The fresh herbs and olives give it that Mediterranean taste, too.

If you’re looking for a new cookbook to try, there are a lot of basic, healthy recipes in Megan’s new book, No Excuses Detox!

I hope everyone had a great long holiday weekend! I’m itching for a big trip somewhere. We’re looking at Bermuda and Hawaii – has anyone been?

We’re looking to go in May and worried that Bermuda will be too cold, but we’re SUCH clear-blue-water beach people (I blame it on living on the East coast and always traveling to the Caribbean) and the beaches in Hawaii just seem underwhelming. Is that crazy to think?!

HALP!

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

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

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 10 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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Mediterranean Quinoa Salad with Spiralized Veggies

Prep Time 25 minutes minutes

Total Time 25 minutes minutes

Ingredients

• 2 cups quinoa rinsed and drained
• 4 cups water
• ½ cup freshly squeezed lemon juice
• ¼ cup extra-virgin olive oil
• 2 teaspoons fine sea salt
• Freshly ground black pepper
• 1 cup minced green onions white and green parts
• ½ red onion Blade A, noodles trimmed
• 1 cup loosely packed chopped fresh dill
• 1 cup loosely packed chopped fresh flat-leaf parsley
• 1 cucumber Blade A, noodles trimmed
• 1 large red bell pepper Blade A, noodles trimmed
• 10 to 15 olives chopped (such as Castelvetrano)

Instructions

• In a saucepan, combine the quinoa and water and bring to a boil. Cover and lower the heat, cooking until the quinoa has absorbed all of the water, about 15 minutes. Fluff with a fork and allow to cool.
• In a large bowl, whisk together the lemon juice, olive oil, salt, and a few grinds of pepper. Add the cooked quinoa and toss in the dressing to coat well. Add the green onion, red onion, dill, parsley, cucumber, bell pepper, and olives, and toss well to combine. Allow the mixture to marinate in the refrigerator for 1 hour before serving. This salad may be served cold or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Notes

Per serving (1 out of 6) - calories: 333, fat: 15g, saturated fat: 2g, carbs: 45g, fiber: 5g, sugars: 2g, protein: 9g, sodium: 2777mg

The post Mediterranean Quinoa Salad with Spiralized Veggies appeared first on Inspiralized.

Happy Sunday, everyone!

It’s been so great being home, after traveling for the past two weekends. Whenever I have a busy travel schedule and I’m not home on the weekends, I always feel disorganized and disheveled, even.

There’s just something nice about having your weekends to regroup, relax, and get ready for the next week.

On Friday, I went to bed at 9:15pm, I was so tired. I think the adrenaline 100% wore off from my HSN debut (did you see it? if not, you can rewatch here) and the exhaustion finally hit me.

Saturday I fit a workout in, went to brunch, did some more relaxing and napping, and then headed to my sister’s apartment building, where her and her fiance hosted an engagement party! My little sister got engaged over the holidays and they both were traveling so much, so this was the first weekend they had that they could do it.

Now, I’m here, listening to Lu sing as he cleans out the coffee maker. I’m having brunch with my friends and then I’m going to spend the day grocery shopping and getting ready for the week!

However you spend your Sunday, you MUST make these vegetarian meatballs. Whether you make them for these banh mi bowls or not, make the meatballs!

I’ve always loved banh mis (a Vietnamese sandwich), but my only gripe with them is that I’ve had too many banh mis that use such a big baguette, but not enough filling. Fillings are usually a protein (like pork belly or grilled meat), cilantro, pickled veggies, chili slices, and mayonnaise.

This deconstructed banh mi has all the great fillings of a banh mi, without the bread overload. The vegetarian meatballs aren’t traditional to a banh mi, but they go well with the pickled spiralized veggies.

If you don’t have time to make the vegetarian meatballs (although I recommend making them and saving the leftovers for other spiralized meals like spaghetti and meatballs), use whatever protein you’d like – grilled chicken, pork, etc.

The meatballs are egg-free and use rolled oats as the binding instead. I always use Bob’s Red Mill’s Organic Rolled Oats, they’re a great source of whole grain fiber and are proven to lower blood cholesterol and blood pressure.

Who knew you’d get all that, just from eating some veggie meatballs!

Enjoy the rest of your Sunday!

Note: This post was sponsored by Bob’s Red Mill. However, all opinions are my own, always.

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

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

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 8 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 Banh Mi Salad with Vegetarian Meatballs

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Ingredients

• For the pickled vegetables:
• 1 cup apple cider vinegar
• 2 tablespoons honey
• 3 teaspoons kosher salt
• 1 large English seedless cucumber
• 1 medium daikon peeled, Blade D, noodles trimmed
• 1 large carrot peeled, Blade D, noodles trimmed
• For the meatballs:
• ½ cup dried brown lentils rinsed
• 1 bay leaf
• 8 ounces white mushrooms trimmed and roughly chopped
• 2 tablespoons extra virgin olive oil
• ¼ teaspoon red pepper flakes
• 2 garlic cloves minced
• ½ cup low-sodium vegetable broth
• 1 tablespoon soy sauce
• ½ cup rolled oats I use Bob’s Red Mill
• ¼ teaspoon dried basil
• ¼ teaspoon dried oregano
• ¼ teaspoon dried parsley
• ¼ teaspoon dried rosemary
• salt and pepper
• For the salad:
• 8 cups chopped bibb lettuce
• For the dressing:
• ½ cup coconut cream or Greek yogurt
• 1 tablespoon chipotle sauce or sriracha
• 1 tablespoon lime juice

Instructions

• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
• In the bottom of a large mixing bowl, whisk together the apple cider vinegar, honey, and salt. Set aside. Spiralize the cucumber on Blade A, using light pressure to make a thinner ribbon noodle. Place the daikon, carrot, and cucumber in the large bowl and toss well to combine. Cover and place in the refrigerator, tossing every 20 minutes.
• In a small saucepan, combine the lentils, bay leaf, and 1 cup water. Bring to a boil over high heat, then reduce the heat to low and simmer for 20 to 30 minutes, slightly overcooking the lentils. Remove from heat, drain, and set aside to cool for about 5 minutes. Remove and discard the bay leaf.
• Transfer the lentils to a food processor, add the mushrooms, and pulse until roughly chopped.
• Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the red pepper flakes and garlic and cook, stirring continuously, for 30 seconds or until fragrant. Stir in the lentil-mushroom mixture and cook for 3 to 5 minutes or until browned. Stir in the broth, soy sauce, oats, basil, oregano, dried parsley, and rosemary. Cook until the liquid has been completely absorbed. Season with salt and pepper. Remove the pan from the heat and set aside to cool for about 5 minutes.
• Using your hands, form the mixture into about twelve 1.5 inch balls. Place on the prepared baking sheet, spacing them apart. Bake for 40 minutes or until browned and are firm.
• While meatballs cook, prepare the dressing: in a small bowl, whisk together the Greek yogurt, chipotle sauce, and lime juice. Set aside.
• When meatballs are ready, remove from oven and let cool while you prepare the salads. Per salad, place down two cups of Bibb lettuce as a base. Top with pickled vegetables (make sure to drain the vegetables first) and cilantro. Add the vegetarian meatballs and drizzle with the prepared sauce.

Notes

Per serving (1 out of 4) - Calories: 265, Fat: 9g, Saturday Fat: 1g, Carbs: 37g, Fiber: 13g, Sugars: 9g, Protein: 13g, Sodium: 345mg

The post Spiralized Banh Mi Salad with Vegetarian Meatballs appeared first on Inspiralized.

Get ready for meal prep-friendly spiralized meals. Meals that you can bring to work for lunch, especially.

If you haven’t read my post about meal prepping with spiralized veggies, read it here.

Now, let’s get to our first “packable” spiralized recipe, a high-protein, refreshing salad with cucumber noodles.

I actually originally got the idea for this salad, based off a recipe I found in Cooking Light magazine. They had a “Tuna-Quinoa Toss” salad with green beans that I immediately wanted for lunch.

So, what’s a girl to do? Multi-task by turning the dish into something #inspiralized, so I could share it with you all! Plus, everything’s better when it’s spiralized anyways, don’tchya think?

You may notice that the cucumber noodles release moisture the longer they sit. If you’re meal-prepping, to avoid a soupy mess, don’t pour the dressing over the noodles when you pack it away. When you go to eat, just toss the container together and enjoy.

This original recipe in Cooking Light called for feta and green beans, which would be another welcome addition, but this way, it’s easier to prep, a bit healthier, and more fun to make!

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

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 10 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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Tuna, Avocado and Quinoa Salad with Spiralized Cucumber

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Ingredients

• For the dressing:
• 3 teaspoons olive oil
• 2 teaspoon red wine vinegar
• 1 teaspoon fresh lemon juice
• 1 teaspoon Dijon mustard
• salt and pepper to taste
• For the rest:
• 1/3 cup cooked quinoa
• 1/2 cup canned chickpeas rinsed and drained
• ½ avocado peeled, pitted, cubed
• 10 cherry tomatoes halved
• 5 oz can solid white albacore tuna in water
• ½ large seedless/English cucumber Blade D, noodles trimmed

Instructions

• Combine the ingredients for the dressing in a small bowl and whisk.
• Combine the quinoa, chickpeas, avocado, cherry tomatoes, and tuna in a medium bowl. Pour over the dressing and toss to combine.
• Divide the cucumber noodles into bowls and top with tuna-quinoa mixture. Serve.

Notes

Per serving (1 out of 2) - Calories: 368, Total Fat: 15g, Sodium: 281mg, Carbs: 36g, Fiber: 8g, Sugars: 4g, Protein: 24g

The post Tuna, Avocado and Quinoa Salad with Spiralized Cucumber appeared first on Inspiralized.

Argh, technical difficulties today are preventing me from posting a new video! Stay tuned, though – I’ll make up for it.

Instead, I figured I’d post up this beauty of a sandwich, my Vegan Buffalo Cauliflower Steak Sandwich with Spiralized Apple-Cucumber Slaw.

Oh. My. Word. I can’t even begin to describe how delicious this sandwich is. But, it’s a blog, so I guess I’ll have to try

The cauliflower steak sandwich was a recipe I found on my favorite vegan cooking YouTube channel, Hot For Food. They make the craziest vegan food – and it all looks so delicious, but time consuming. SO, I decided to stop being a negative Nancy and gave these cauliflower steaks a chance (with a couple of tweaks) – and to my surprise, not only were they easy to make, they tasted exactly like a buffalo-flavored meal!

Seriously, I’m obsessed – I’ve made these cauliflower steaks three times, three different ways, but today’s recipe is my favorite way: in a sandwich, with a heaping mound of spiralized slaw on top.

The spiralized slaw gives this sandwich the refreshing kick it needs (the buffalo cauliflower is spicy!) and also adds the needed cream and crunch.

This is the perfect game day sandwich (now that it’s officially football season, yay!) that will fill you up, satisfy the tastebuds, but not leave you in a food coma by halftime.

If you’re gluten-free or Paleo and can’t find a good bun, just have this in between some romaine lettuce leaves or chop it up and put it all in a collard green wrap!

It also works well on a bed of lettuce – just don’t forget that slaw!

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

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 

*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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Vegan Buffalo Cauliflower Steak Sandwiches with Spiralized Apple-Cucumber Slaw

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 2

Ingredients

• For the cauliflower:
• 1 medium head of cauliflower
• 1/2 cup almond milk
• 1/2 cup water
• 3/4 cup almond flour
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/4 teaspoons sea salt
• 1/4 teaspoons ground pepper
• 1 tablespoon vegan butter or coconut oil
• 1/2 cup Frank's red hot sauce
• 2 potato buns
• 2 romaine lettuce leafs
• 2 beefsteak tomato slices
• For the slaw:
• 1/4 cup nonfat plain Greek yogurt
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 Granny Smith apple
• 1/2 English cucumber
• salt and pepper

Instructions

• Preheat the oven to 450 degrees and line a baking sheet with parchment paper.
• Trim the green leaves at the base, leaving the stem intact. Slice the cauliflower into two even steaks. Reserve the leftover cauliflower for future recipes.
• In a medium bowl, whisk together almond milk, water, flour, garlic powder, onion powder, cumin, paprika, salt and pepper. Transfer the mixture to a shallow baking dish that will fit the cauliflower steaks. Dredge the steaks through the mixture and coat them well, patting the mixture into the crevices of the cauliflower. Place the dredged cauliflower steaks onto the parchment lined baking sheet and bake for 25 minutes.
• Just before the cauliflower is finished baking, melt the vegan butter (or coconut oil) and whisk into the hot sauce in a shallow dish you can dredge the cauliflower steaks in once again. Remove the cauliflower from the oven. If the parchment paper is burned, replace it. If not, let the cauliflower steaks cool until ready to be handled or very carefully transfer with a spatula to the dish with the prepared hot sauce. Dredge the cauliflower steaks through the sauce, coating evenly. Transfer the cauliflower back to the baking sheet and bake for another 25 minutes at 450 degrees.
• While cauliflower bakes, prepare the slaw: whisk together the yogurt, mustard, and apple cider vinegar into the bottom of a medium mixing bowl. Spiralize the apple and cucumber. Pat dry the cucumber noodles. Add in the cucumbers and apples and season with salt and pepper. Toss to combine well and set aside in the refrigerator until ready to use.
• Just before the cauliflower is finally done, place the potato buns in a toaster or panini press to heat. Once cauliflower is done, assemble the sandwiches: place down one cauliflower steak and top with tomato slice, romaine leaf, and slaw. Top with bun. Repeat until all cauliflower steaks are used and enjoy.

The post Vegan Buffalo Cauliflower Steak Sandwiches with Spiralized Apple-Cucumber Slaw appeared first on Inspiralized.

Every September 11th, I feel a range of emotions. Sadness, mostly.

But after watching the memorial happenings in New York City, I’m filled with pride, love and courage. Hearing the families who lost loved ones on that tragic day being so strong, it fills my heart with strength.

I’m thinking of all of those lost on 9/11 and sending my prayers and strength to their families.

This morning, Lu and I went downstairs to watch the 9/11 memorial here in Jersey City. The views from Jersey City are staggering and you can’t help but think about how absolutely devastating it must have been to be on the Jersey City side of the Hudson River, watching.

It puts a knot in our throats and raises the hairs on our arms. At the same time, seeing the police officers, fire fighters, and families gather to remember and memorialize fills our hearts with love, support, and courage.

I wasn’t going to write much about 9/11 today on the blog, but I was absolutely moved by seeing the memorial this morning.

Right after walking down to the Hudson River and watching the gathering of people, we went back inside. I stopped at the front desk to pick up a package and I started speaking with the woman behind the desk.

I asked her, “Did you get a chance to see the memorial outside?”

She responded, “No, but I’ve been live streaming it. My mother is out there right now, because my father died on the 93rd floor of the North Tower.”

I didn’t even know how to respond, tears just came to my eyes. I didn’t know what to say in that moment, what could possibly make her feel better. I said I was sorry and my prayers would go to her family today.

My heart goes out to all of the families who lost a loved one on 9/11 – not just today, but everyday. A day doesn’t pass when I don’t think about that day, seeing the Freedom Tower outside the front door of our building every day.

During the NYC memorial when they read off all the names of those lost on 9/11, a man urged those watching to, today, turn off our phones and computers and go spend time with the loved ones that we’re blessed to have around us. I think that’s great advice. <3

A photo posted by INSPIRALIZED (@inspiralized) on Sep 11, 2016 at 7:23am PDT

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

Check out the latest post on my lifestyle blog, inspiralized ali:

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 3 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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Ginger Tahini Cucumber Noodle and Carrot Salad

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 3 -4

Ingredients

• For the dressing:
• 3 tablespoons tahini
• 2 tablespoons rice vinegar
• 2 teaspoons grated ginger
• 2 tablespoons water + more for thinning
• salt and pepper
• For the salad:
• 1 large cucumber Blade A, noodles trimmed
• 1 large carrot peeled and shaved into strips
• 1 teaspoon black sesame seeds

Instructions

• Place the cucumber noodles and peeled carrots in a bowl and pour in the sauce. Toss to combine well.
• Divide the noodles into bowls, top with sesame seeds and serve.

The post Ginger Tahini Cucumber Noodle and Carrot Salad appeared first on Inspiralized.