I have made many different versions of the niçoise salad on this blog, but this may be my favorite. Okay, I say that about every new version of every new recipe, but I’m really blown away by how much flavor capers add to white beans and give this vegetarian salad a hearty flavor.

Traditionally, this French-original salad comes with hard oiled eggs and tuna or anchovies. Now, capers are often associated with seafood (you may have heard of lemon caper sauces) – they’re little flower buds on plants that are pickled in a salty brine. They’re divine!

Capers have a lot of different uses and once you realize their power here in this salad, you may try roasting them or adding them to many different sauces, like some chicken piccata.

Now, if you’re looking for more traditional niçoise salads, try these:

• Salmon Nicoise Salad
• Canned Tuna Nicoise Salad
• Seared Tuna Nicoise Salad

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White Bean Nicoise Salad

Servings 4 people

Ingredients

• 1 ¼ pound small red potatoes quartered
• 8 ounces string beans
• 2 (15-ounce) cans cannellini beans drained and rinsed
• 2.5 tablespoons drained capers
• olive oil to drizzle
• ¼ teaspoon garlic powder
• salt and pepper
• 1 heaping cup cherry tomatoes
• 1 8-ounce container mixed greens of choice (your preference – anything but romaine works well)
• ½ cup pitted and halved kalamata olives

For the dressing:

• ¼ cup extra virgin olive oil
• 2 tablespoons white wine vinegar (or red wine vinegar)
• 2 teaspoons lemon juice
• 2 teaspoons coarse ground mustard
• 2 teaspoons fresh thyme leaves
• 1 tablespoon minced shallots
• Salt and pepper to taste

Instructions

• Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper and spread out the potatoes, then string beans, and the white beans, all divided into sections. Add the capers to the white beans. Drizzle everything with olive oil and season with garlic powder, salt and pepper. Toss each section together until coated. Roast for 25 minutes until potatoes are browned, tossing everything halfway through.
• While everything roasts, prepare the rest of the salad. For the dressing, whisk all of the ingredients for the vinaigrette together and set aside. Then, halve the tomatoes and set aside.
• Once the vegetables and beans are done roasting, assemble your salads. Divide the greens onto plates or bowls. Top each equally with green beans, potatoes, white bean-caper mixture, tomatoes, Kalamata olives, and then drizzle over with dressing.  Serve.

The post Vegan White Bean Niçoise Salad appeared first on Inspiralized.

This recipe was originally published in 2014, when I wasn’t even spiralizing bell peppers! It was one of the first one pot meals I made, and I was so proud of it, because it is one of those dishes that tastes restaurant-worthy, but is easy to make and the cleanup is a breeze. It’s perfect for entertaining or just for an intimate dinner in – with some wine, if you partake!

Basque-style chicken is basically a pepper chicken stew, using bell peppers, chicken, broth, and a specific pepper of the Basque region of Spain. Since we don’t live in the Basque region and access to that Espelette pepper is a bit hard, you can use paprika here to bring the flavors together.

And since all I’m thinking about right now is traveling somewhere exotic (once it’s safe to do so again!), I revisited this oldie but a goodie recipe to update the photos and make this delicious meal for the family.

The chicken is braised, the potato and pepper noodles cook and soften in the juices of the chicken and the olives offer a tangy and bright saltiness to this one pan meal. The chicken browns first, giving it a little crisp on the outside that complements the softness of the bell peppers and the al dente crunch of the potato noodles.

If you don’t eat chicken, you could try this with a white flaky fish, too. Make this and you’ll be amazed by how flavorful and texturally delightful it is.

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Basque Chicken with Red Potato Noodles

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 3

Ingredients

• 1.25 pound skinless boneless chicken thighs ?salt and pepper, to taste?1 tablespoon extra virgin olive oil ?2 garlic cloves, minced
• 1 small yellow onion Blade A, noodles trimmed?1 small red bell pepper, Blade A, noodles trimmed?1 pound red potatoes, Blade D, noodles trimmed
• ¼ teaspoon paprika?1 14oz can diced tomatoes?1 cup chicken broth, low sodium?¼ teaspoon red pepper flakes?½ teaspoon fresh thyme
• salt and pepper?4oz pimiento-stuffed olives ?to garnish: freshly chopped parsley

Instructions

• Season the chicken with salt and pepper. Heat the oil in a large Dutch oven or deep skillet over medium-high. Add in the chicken and cook for about 7 minutes or until lightly browned, turning occasionally to evenly cook. When done, set aside on a plate.
• Add in the garlic, onion, bell pepper, potatoes and paprika, cooking 10 minutes or until crisp-tender. Then, add in the tomatoes, broth, red pepper flakes, thyme and season with salt and pepper. Bring to a boil and then nestle back in the chicken pieces, pouring in any juices leftover. Reduce heat to a simmer, let cook for another 10 minutes or until chicken is tender and potato noodles are cooked through.
• Stir in the olives and let cook for 1-2 minutes to warm the olives. Garnish with parsley and serve.

The post One Pot Basque Chicken with Spiralized Potatoes appeared first on Inspiralized.

I rarely make dishes like this, because they always seem daunting with delicate sauces. You know, the kind of fish dishes you order out at restaurants. But I love fish with rich, zesty sauces, so I experimented in the kitchen and here we are with exactly that!

Seriously, this dish has it all and if you love lemon and dill, you’ll be in heaven! The artichokes cook and slightly brown in the pan with all the juices from the lemon, fish, and dill for flavor in every bite. The artichokes are pillowy and complement the flaky cod.

The spiralized potatoes are the main event here and offer a light but filling base for the fish. It’s almost like eating pasta and fish! If you’re aiming for a lower carb meal, you could sub in with zucchini noodles here, but I really suggest the starchy savoriness of the potatoes here.

If you don’t love tart, I’d halve the Dijon mustard and maybe take a tablespoon off the lemon juice measurements, but other than that, this recipe is a crowd pleaser and one of those meals that you’ll remember and whip out when entertaining guests!

Also, you can sub in chicken here, tofu steaks, or even roasted cauliflower steaks! As always, make it yours.

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Lemon Dill Cod and Artichokes with Spiralized Potatoes

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Ingredients

• 3 tablespoons extra virgin olive oil
• 1.5 pounds russet potatoes Blade D, noodles trimmed
• ¼ teaspoon garlic powder
• Salt and pepper
• 1 cup low sodium vegetable broth + more for cooking
• 4 4oz pieces of cod
• 3 tablespoons lemon juice
• ¼ cup non dairy milk I used oat milk
• 1 teaspoon Dijon mustard
• 1 tablespoon arrowroot powder
• 1 14oz can artichoke hearts, drained, halved, and patted dry (lightly squeeze to get out excess moisture)
• 1 garlic clove minced
• 1 tablespoon freshly chopped dill

Instructions

• Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Once oil is shimmering, add the potato noodles and season with garlic powder, salt, and pepper. Toss and cook for 5 minutes. Add vegetable broth as the potato noodles start sticking to the bottom of the pan to help them cook. It should take about 15 minutes to cook the potato noodles. When done, set aside on a plate.
• Meanwhile, done with the potatoes, season the cod with salt and pepper and set aside.
• Heat the remaining tablespoon of the oil in a large skillet over medium-high heat. Once oil is shimmering, add the cod and cook for 4 minutes, flip, and cook another 2-4 minutes until cooked through (if flakes easily, it’s cooked.) Set aside on a plate.
• Meanwhile, whisk together the lemon juice, almond milk, Dijon, and arrowroot.
• Immediately add the artichokes and garlic. Cook for 5 minutes, stirring, to warm up the artichokes and soak up the pan flavors and let brown slightly. Set aside on the plate with the cod. Add the cup of broth, bring to a simmer over high heat and scrape up the browned bits. Cook until reduced by half, about 5 minutes. Pour and whisk in the arrowroot mixture into the pan and cook until thickened. Add the artichokes and cook for 2 minutes to let the artichokes soak up the sauce’s flavor. Then, nestle the cod back to the skillet, spoon over the sauce in the pan and stir in half of the dill, cooking for 1 minute until fragrant. Serve, garnished with remaining dill, family style with the potato noodles or divide potions onto plates.

The post Lemon Dill Cod and Artichokes with Spiralized Potatoes appeared first on Inspiralized.

I always have frozen corn in the refrigerator, because it adds a sweetness to lots of dishes and always reminds me of summertime, even in the middle of winter! Now, it being summer, you can slice fresh corn of the cob for this recipe for a summery skillet dish you’ll be making over and over again.

The skillet dish starts off with chicken, onions, and corn to set the pace for the flavor of this dish and the spiralized potatoes absorb those flavors. It takes about 15-20 minutes to cook the potatoes until they’re al dente, like a pasta, but if you want them softer, cover your skillet and uncover to toss occasionally, allowing the potatoes to steam cook and soften more.

I love skillet meals and this one has it all – flavor, vegetables, starchy goodness, and most importantly, it saves well for leftovers. You can reheat this in the microwave or on the skillet and it even works well as a breakfast – add some scrambled eggs or a fried egg.

If you don’t eat chicken sausage, you can replace with your favorite veggie sausage or just omit and add some white beans for protein.

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Potato, Corn, and Chicken Sausage Skillet

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Ingredients

• 2 tablespoons extra virgin olive oil
• 12 oz chicken sausage links sliced into rounds
• 2 cups frozen sweet corn or fresh raw corn off the cob
• 2 pounds yellow potatoes Blade C, noodles trimmed
• ¼ teaspoon paprika
• ½ teaspoon garlic powder
• Salt and pepper
• vegetable or chicken broth if needed
• 4 cups baby spinach

Instructions

• Heat a tablespoon of olive oil in a large skillet over medium-high heat. Once oil is shimmering, add the chicken sausage and corn and cook until chicken is browned and cooked through, 5-7 minutes (or more, depending on your chicken sausage brand.) Transfer the cooked chicken and corn to a bowl and set aside.
• Heat another tablespoon of oil in the same skillet and add in the potato noodles and season with paprika, garlic powder, salt, and pepper. Toss immediately and let cook, tossing frequently, until potatoes are cooked through, about 15-20 minutes. Add chicken or vegetable broth (or water) as needed, as potatoes stick to the bottom of the pan (I used about 1/3 cup of water over 15-20 minutes.) Add the spinach and cooked chicken mixture to the skillet and toss until spinach is wilted, about 3 minutes.
• Serve.

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Who doesn’t love spaghetti and meatballs? While this meal isn’t exactly spaghetti and meatballs, the spiralized potatoes here are starchy and hearty like spaghetti and is filling and comforting, like a bowl of pasta.

Potato noodles are a great pasta alternative but also just a fun way to enjoy potatoes. We use Blade C on the Inspiralizer here so that when they roast in the oven, they don’t burn before they cook fully. It also makes the potatoes more like curly fries!

Simply seasoned, the potatoes and broccoli are a perfect side to these simple, gluten-free chicken meatballs. You can serve them dusted with freshly grated Parmesan or, my personal favorite, topped with some marinara sauce. Of course, you could sub in vegetarian meatballs here.

Best part? Easy cleanup! The potatoes, broccoli, and meatballs are all roasted on sheet pans, so while the vegetables and meatballs cook, simply clean the bowl used to mix the meatballs and the Inspiralizer used to slice the potatoes! By the time everything is ready, all you have to do is wash a couple sheet pans!

Do you love sheet pan meals? What are some of your go-to sheet pan meals?

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

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Sheet Pan Chicken Meatballs with Spiralized Potatoes and Broccoli

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Ingredients

• 2 pounds Yukon gold potatoes or similar Blade C, noodles trimmed
• 6 cups broccoli florets
• olive oil
• 1/2 teaspoon garlic powder
• salt and pepper
• 1 pound ground chicken
• 1/4 cup almond flour
• 1/4 teaspoon onion powder
• 1 large egg
• 1 large garlic clove minced
• 1 tablespoon finely minced parsley
• to serve: grated Parmesan cheese pesto or marinara sauce (whatever you want to pair with your meatballs!)

Instructions

• Preheat the oven to 400 degrees. Line two baking sheets with parchment paper.
• On one prepared baking sheet, lay out the potatoes on one end and the broccoli on the other. Drizzle the vegetables with olive oil and toss to coat, still keeping broccoli and potato noodles separated on the baking sheet. Season with garlic powder, salt, and pepper and roast in the oven for 35-45 minutes or until potatoes are tender, tossing the vegetables halfway through.
• After you place the vegetables in the oven, start the meatballs. In a large bowl, combine the chicken, almond flour, onion powder, egg, garlic, and parsley. Season with salt and pepper. Mix until combined. Roll the mixture into 12 round meatballs (I like to rinse my hands when forming meatballs – when your hands get sticky, rinse them and keep going) and place them on the other prepared baking sheet. Bake the meatballs until cooked through and starting to brown on the outside, 20-25 minutes.
• The vegetables and meatballs should be done around the same time. Divide the vegetables and meatballs into bowls and top with Parmesan cheese or use marinara sauce on the meatballs, if you prefer. Serve.

The post Sheet Pan Chicken Meatballs with Spiralized Potatoes and Broccoli appeared first on Inspiralized.

I love potato salad, but I’m often left feeling way too full afterwards, on account of all the mayonnaise and big chunky potatoes. Me, I like to have my cake and eat it too – I love the same great flavor and I want to eat a lot of it, but feel great afterwards. Thanks to the Inspiralizer and some creative ingredient hacks, I can!

I love the grilled potatoes in this salad, because it adds a depth of flavor you don’t find with traditional potato salads. The sliced potatoes (made with Blade A on the Inspiralizer) are a nice change up from chunky potato salads and cook quickly (no parboiling needed!)

The real star here is the yogurt chive dressing, made with just Greek yogurt, chives, Dijon mustard, and garlic powder – it doesn’t get simpler than that, but it sure still is flavorful! You’ll want to use this as a base for all your salads (think egg and chicken salads!)

Serve this at all of your summer barbecues, potlucks, and get togethers – it’s easy to share and will definitely impress those party guests.

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

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Grilled Potato Salad with Yogurt Chive Dressing

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Ingredients

• 1 pound red potatoes scrubbed, rinsed, and patted dry
• 1 tablespoon extra virgin olive oil
• salt and pepper
• 1/4 cup nonfat plain Greek yogurt
• 1 teaspoon Dijon mustard
• ¼ teaspoon garlic powder
• 1.5 tablespoons minced chives

Instructions

• Slice the potatoes halfway through lengthwise to create a slit, careful not to pierce through the center. Spiralize on Blade A and add to a medium bowl with the olive oil. Season with salt and pepper and toss well to combine.
• Heat a large grill pan over medium-high heat. Once hot (flick water into the pan and if it sizzles, it’s ready), add the potatoes and cook, tossing occasionally until cooked through and charred, about 10 minutes.
• While potatoes cook, in a large bowl, whisk together the yogurt, Dijon mustard, half of the chives, and season with salt and pepper.
• Once potatoes are done, add to the bowl with the yogurt dressing and toss well to combine. Transfer to a serving bowl or platter and serve garnished with remaining chives and extra pepper.

The post Grilled Potato Salad with Yogurt Chive Dressing appeared first on Inspiralized.

Everything is better #inspiralized should be on a shirt, because it’s so true!

Case in point: home fries. These spiralized home fries are such a fun way to enjoy a classic breakfast staple. When combined with a fried egg, every bite has a little egg yolk, slightly crispy potato, and crumbly bacon.

If you’re vegetarian, you can omit the bacon or use a vegetarian-friendly version, like coconut bacon.

The “home fries” are seasoned with classic home fry flavor, from ground seasonings like paprika and garlic and onion powder. Salt, bacon, and the fried egg make this a fully satisfying breakfast as is or a side dish to serve alongside an omelette or scrambled eggs.

Next time you go to serve up home fries, make it #inspiralized!

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

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Bacon Potato Noodle Home “Fries”

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 3 -4

Ingredients

• 4 slices of bacon
• 1 large russet potato Blade C, noodles trimmed
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• ¼ teaspoon onion powder
• salt and pepper
• 1 tablespoon of finely min?c?ed parsley to garnish

Instructions

• Place the bacon in a large skillet over medium high heat and cook until crispy on both sides, about 10 minutes. Use tongs to set aside on a paper towel lined plate. 
• Immediately add in the potato noodles and season with paprika, garlic powder, onion powder, and season with salt and pepper. Cook, tossing frequently, until potatoes are cooked through and slightly browned, about 10 minutes.
• Meanwhile, crumble the bacon to your preference (small like bacon bits or larger chunks.) When potatoes are done, add in the bacon and parsley, toss, and transfer to a bowl to serve.

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Sheetpan dinners will always be trending, just because they’re so easy! I’m pretty sure no one likes cleaning up after dinner (and if you do, God bless!), so sheetpan dinners make it that much easier. The idea of a sheetpan dinner is exactly as it sounds – load everything onto a sheetpan, place it in the oven, and wait for dinner to be ready!

This Mediterranean Salmon is served with simple flavor that is intensified in the roasting process with burst tomatoes, savory potatoes, and well seasoned spiralized bell peppers. Kalamata olives, crumbly feta, and tons of lemon bring all the flavors together for a salty, zesty bite!

The potatoes get slightly crispy on the edges and the tomatoes are burst to perfection!

I love roasting salmon, because it cooks perfectly every time! If you’re not a salmon fan, you can use chicken breasts here, too, just roast for 5-10 minutes longer or until fully cooked.

This meal is veggie and protein packed and will leave you satisfied. You’ll be adding this to the weekly rotation, it’s just too easy!

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

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Mediterranean Salmon Sheetpan Dinner

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 2

Ingredients

• 1 russet potato or 2 small red potatoes Blade C, noodles trimmed
• 1 small red onion Blade A, noodles trimmed
• ¼ teaspoon garlic powder
• salt and pepper
• 2 bell peppers
• 1 small lemon
• 1 garlic clove
• 2 4oz pieces of skinless salmon
• 1/2 teaspoon dried oregano
• ¼ cup cherry tomatoes
• 2 tablespoons pitted Kalamata olives
• ¼ cup crumbled feta cheese or more, if you like!

Instructions

• Preheat the oven to 425 degrees. On a large baking sheet, combine the potatoes and onions, drizzle with olive oil and season with garlic powder, salt, and pepper. Toss to coat the vegetables. Bake for 17 minutes.
• Meanwhile, prep the rest of the dinner. Spiralize the bell peppers on Blade A and trim with kitchen shears. Slice the lemon into ¼” thick rounds. Mince the garlic. Halve the tomatoes.
• When vegetables are done cooking, push the vegetables aside and add the salmon, tomatoes and peppers. Toss the peppers with any oil and juices from the potatoes and onions or drizzle with a little more olive oil. Top the salmon with the lemon slices (scatter any extra slices around the sheetpan) and top with minced garlic. Season the peppers, tomatoes, and salmon with oregano. Bake for 7-10 minutes, depending on the thickness of the salmon (if it’s a thick piece of salmon, bake for 10, if it’s a thin piece of salmon, bake for 7.)
• Add the olives, and feta cheese. Bake for 5 more minutes or until salmon flakes and is opaque on the inside.
• Divide the vegetables into bowls and top with salmon.

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Potato and Leek Frittata

Spiralized frittatas are the easiest way to serve a crowd or your family with minimal effort and cleanup! Spiralizing vegetables allows them to bake more quickly in a frittata, creating the perfect consistency and bite. I love tossing in spiralized veggies into my frittatas, especially when I’m trying to use up the last of the week’s leftover vegetables from the refrigerator!

Leeks are such a wonderful addition to the frittata. Leeks have a beautiful color and add such a savory fragrance to your breakfast, as they’re part of the garlic and onion family. Leeks are rich in Vitamin K, which helps promote healthy blood flow and bone health! If you see leeks at the farmer’s market, the easiest way to use them up is simply saute them in some olive oil with salt and pepper and mix them into a frittata.

If you’d like to add some extra flavor and protein here, you can add some chicken sausage or, since it’s St. Patrick’s Day today, some leftover corned beef! And of course, cheese always works well in frittatas, so maybe add a few crumbles of goat cheese. Make it yours!

This frittata is meal prep friendly – it saves well in the refrigerator and can be enjoyed with some crusty bread or zesty salad.

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

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Potato and Leek Frittata

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 garlic clove minced
• 1 heaping cup sliced leeks about 1 small leek
• salt and pepper to taste
• ½ teaspoon dried thyme
• 2 small red potatoes Blade D, noodles trimmed
• 10 large eggs beaten (stir in ¼ cup grated Parmesan cheese, optional, for flavor)

Instructions

• Preheat the oven to 425 degrees.
• ?Heat half of the oil in a 10” oven-safe skillet over medium-high heat. Once oil is shimmering, add the leeks and garlic and season with salt and pepper. Cook for 3 to 5 minutes or until leeks are soft. Season with thyme and let cook for 30 seconds more. Transfer to a plate with tongs.
• ?Then, in the same skillet, add in the remaining oil and once shimmering, add the potato noodles and season with salt and pepper. Toss and cook for 7 to 10 minutes or until noodles are mostly wilted. Then, sprinkle over with leeks, spreading everything around evenly in the skillet.
• ?Pour the eggs evenly over the frittata and season with pepper. Let cook for 2 minutes or until eggs set on the bottom.
• ?Bake the frittata in the oven for 10 to 15 minutes or until eggs are cooked through and edges are lightly brown. When pierced with a toothpick, the toothpick should come out clean. Remove from the oven and divide into four to six slices.

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Salmon Nicoise Salad

The nicoise salad is traditionally a French salad made of tomatoes, hard-boiled eggs, Niçoise olives, anchovies, and dressed with olive oil. If you order this salad here in America, it’s usually with tuna, potatoes, and green beans – a bit fuller!

I love Niçoise salads, I always feel like I’m having a fancy, healthy, and filling meal. There’s so much flavor and crunch in each bite and it’s a colorful, nutrient packed meal. Talk about eating the rainbow!

I’ve been obsessed with broiling my salmon ever since I made this Butternut Squash Risotto with Crispy Salmon, and so I decided to top my Niçoise with crispy salmon for a dose of healthy omega-3s. This is the perfect salad to make if you’re having friends over for lunch and want to prepare something pretty and tasty.

The spiralized potatoes ensure more potato in every bite and they look extra special in this salad. They’re salty and add just enough starch into this salad.

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

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Salmon Nicoise Salad

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Ingredients

• 4 oz green beans
• 1 tablespoon extra virgin olive oil
• 8-10 oz red potatoes peeled, Blade D, noodles trimmed
• ¼ teaspoon garlic powder
• salt and pepper
• 10 oz salad greens
• 2 hard boiled eggs sliced into thin rounds
• 1/3 cup halved cherry tomatoes
• ¼ cup pitted Kalamata olives
• ½ small red onion sliced
• For the vinaigrette:
• 2 tablespoons extra virgin olive oil
• 1 tablespoon white wine vinegar or red wine vinegar
• 1 teaspoon lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh thyme leaves
• ½ tablespoon minced shallots
• salt and pepper to taste
• For the salmon:
• 2 3oz filets salmon
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika
• salt and pepper

Instructions

• Bring a large pot filled halfway with water to a boil. Add the green beans and let boil until fork tender, 5-7 minutes. Drain into a colander and set aside.
• Preheat the oven to the high broil setting. Grease a small casserole dish or oven safe skillet with olive oil. Add the salmon in and season with garlic powder, paprika, salt and pepper. Place the salmon in the oven and broil for 10 minutes.
• ?Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add in the potato noodles, season with garlic powder, salt, and pepper. Cover and cook for 7-10 minutes or until cooked all the way through, uncovering occasionally to toss.
• ?While potatoes and salmon cook, whisk all ingredients for the vinaigrette together and set aside.
• ?Assemble your salads: set down two plates or bowls. On both plates, set down the lettuce. Then, divide equally the green beans, potato noodles, boiled eggs, cherry tomatoes, olives, red onion, and tuna. Drizzle each with the vinaigrette and serve.

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Spiralized Aloo Gobi

Aloo gobi is a vegetarian dish from India that’s made with potatoes, cauliflower and Indian spices. When I order Indian takeout, I always get aloo gobi! It’s the perfect balance of light and hearty and it has just enough spice. While the potatoes in the aloo gobi dish are typically cubed, this version uses spiralized potatoes, to transform this into a noodle-like dish.

The spiralized potatoes ensure that you get a little bit of potato and cauliflower in every bite. The potatoes absorb the Indian spices, making for a robust and flavorful meal. By using spiralized potatoes, since they’re sliced more thinly than a cubed potato, the cook time reduces dramatically, so this version of aloo gobi is also quick and easy.

I love stirring in lentils or chickpeas into this aloo gobi for some protein, to truly make it a complete meal. You could also serve this alongside some tandoori chicken or lamb, but this aloo gobi is vegan and gluten-free.

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

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Spiralized Aloo Gobi

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Ingredients

• 1 small cauliflower head chopped into florets (about 5 cups of florets)
• 1/2 tablespoon extra virgin olive oil
• 1 small onion finely chopped
• 1 garlic clove minced
• 1 tablespoon minced ginger
• 1 14 oz can diced tomatoes
• 1/4 teaspoon chili powder
• 1/4 teaspoon turmeric powder
• ¼ teaspoon garam masala
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1 bay leaf
• ½ cup coconut cream solids from a can of coconut milk
• 1.5 cups vegetable? ?broth
• 2 red potatoes Blade D, noodles trimmed
• salt and pepper to taste
• chopped parsley to garnish

Instructions

• Fill a large pot half-way with water and a pinch of salt and bring to a boil. Once boiling, add in the cauliflower and cook until slightly softened, but still firm, about 5 minutes. Drain into a colander and set aside.
• ?Back in the same pot, add in the olive oil and once heated, add in the onion, garlic and ginger and cook until onions are translucent, about 3-5 minutes.??Add in the tomatoes, chili, turmeric, garam masala, coriander and cumin. Stir well to combine and coat the tomatoes in the spices. Add the bay leaf, coconut cream, and broth. Stir well. Add in potatoes and cauliflower, season with salt and pepper, stir and cover, cooking for 10-15 minutes or until potato noodles are al dente or cooked to your preference. If you notice the water evaporating and you’d like more moisture, add a splash of broth.
• When done, remove bay leaf and divide the mixture into bowls and serve, garnished with parsley.

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Skillet Lemon Rosemary Chicken with Potatoes

Lemon and rosemary are classic seasonings that complement the flavors of chicken to make a robust, delicious meal. As the lemon and rosemary cooks with the spiralized potatoes and brussels sprouts, everything cooks to juicy perfection for a flavor burst in every bite.

If you want to use bone-in, skin-on chicken thighs (which I recommend if you love that crispy skin), just cook at 450 degrees for an extra 5 or so minutes. I love boneless chicken thighs, because they’re easier to eat and great for feeding a family – no worrying about bones or taking off the skin.

The spiralized potatoes absorb the flavors of the chicken and cook to perfection. Plus, spiralized potatoes are more fun to eat! And the best part? Easy cleanup! One pan dishes are my favorite, because they’re great to serve on an easy weeknight and you spend less time in the kitchen (cleaning) and more time with your family.

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

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Skillet Lemon Rosemary Chicken with Potatoes

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 small or 1 large lemons halved, juiced and halves reserved
• 1 tablespoon rosemary leaves chopped + 2 rosemary sprigs
• 2 large garlic cloves pressed and chopped
• ¼ teaspoon red pepper flakes
• 1.75 pounds boneless skinless chicken breasts
• salt and pepper
• 4 cups brussels sprouts sliced
• 1.25 pound small red potatoes Blade D, noodles trimmed
• to garnish: chopped parsley

Instructions

• Preheat the oven to 425 degrees. In a small mixing bowl or dressing shaker, add the olive oil, lemon juice, chopped rosemary, garlic, and red pepper flakes. In a medium bowl, pour in half the marinade and add the chicken, season generously with salt and pepper and toss to coat the chicken in the seasonings.
• Heat a large oven-safe (cast-iron or other) skillet over medium-high heat. Add the chicken and cook until browned, about 5 minutes. Flip the chicken and add the Brussels sprouts and potatoes to the skillet. Toss the potatoes and Brussels sprouts and place the chicken on top of the potatoes and Brussels sprouts. Pour over the remaining marinade over the skillet, along with the rosemary sprigs and used lemons. Transfer the skillet to the oven and let roast, uncovered, for 25 minutes or until chicken is cooked through (no longer pink on the inside.)
• Remove from the oven, garnish with parsley, and serve.

The post Skillet Lemon Rosemary Chicken with Potatoes appeared first on Inspiralized.

There are so many ways to prepare a salad, but we can all get in a salad rut, where we make the same boring chopped salad over and over again.

With your spiralizer, you can instantly add excitement to your everyday salad by spiralizing the vegetables instead of chopping or slicing them! Some spiralized onions, zucchini, cucumber, bell peppers – veggies you’d normally add to a salad are more fun to eat and add more texture and heartiness when they’re in noodle form.

One of my favorite ways to use the spiralizer for salads is to spiralize potatoes. Potato noodles aren’t just for side dishes or pasta bakes, they add a salty, savory, starchy flavor to salads! You don’t feel like you’re eating a salad – it’s like a bowl meal that happens to have lettuce in it!

I also get in a dressing rut with salads – I tend to use the same dressing over and over again (vinegar, olive oil, dijon mustard, and salt and pepper). I never think to use a sauce and toss it in a salad, like here, with this incredible romesco sauce.

Romesco sauce is a Spanish almond and roasted red pepper sauce that’s the perfect balance of salty and spicy. It’s seriously robust, totally making for a more exciting, flavorful salad.

I packed this salad with healthy fiber-filled lentils and cauliflower for an all-around healthy, nutritious, and filling salad you’ll want to make – and enjoy the leftovers!

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

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Cauliflower and Spiralized Potato Salad with Romesco

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Ingredients

• For the romesco sauce:
• 1 large red pepper roasted, peeled, seeds and flesh removed
• 2 garlic cloves peeled
• ½ cup toasted almonds
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 tablespoon chopped parsley
• salt and pepper
• ¼ cup olive oil
• For the salad:
• Florets from 2 medium cauliflower heads
• 2 tablespoons extra virgin olive oil
• salt and pepper
• 2 medium red potatoes
• 8 cups mixed greens or favorite greens – spinach, kale, arugula, shredded chard, etc
• 1 cup cooked black lentils or other lentils

Instructions

• Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper and spread out the cauliflower. Drizzle with 1 tablespoon of the olive oil, season with salt and pepper and toss to combine well. Roast for 35 minutes or until fork tender.
• Meanwhile, prepare the romesco sauce: place all of the ingredients for the sauce into a food processor and blend until smooth. Pour into a large mixing bowl and set aside.
• Spiralize the potatoes with Blade D and trim the noodles. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Once oil is shimmering, add the potato noodles and season with salt and pepper. Toss and let cook for 7 to 10 minutes or until tender and cooked through. If the potato noodles start to stick to the bottom of the pan, cover with a lid and toss occasionally. Set aside when done.
• When cauliflower is done cooking, add to the bowl with the romesco sauce and toss well to combine.
• In a large salad bowl, toss together the spinach, potatoes, cauliflower, and lentils. Serve.

The post Romesco Cauliflower and Spiralized Potato Salad appeared first on Inspiralized.

I’m always asked, “Where do you find your inspiration for all these recipes?”

My answer is everywhere. I might go to a restaurant and become inspired by a dish, I may visit a new state or country and have flavors I want to bring back home and recreate, or I may be inspired by something a friend or family makes.

Today, my inspiration came from Carly, our Social Media & Brand Manager!

Over the weekend, Carly made some potato noodle waffles topped with avocado for brunch and I saw them on Instagram stories, and I knew I had to try them!

I’ve done a similar meal (Potato Noodle ‘Breakfast Pie’ with Avocado and Fried Egg) but waffling your potato noodles brings it to a whole new level!

If you’ve never tried waffling your spiralized potatoes before, it’s a total game changer – they’re much more fun to eat this way and fun to present (invite your friends over for spiralized waffles!)

This dish reminds me of an avocado toast situation – the waffle is like the “toast”, topped with avocado and a fried egg! If sriracha or hot sauce is your thing, a few dashes on top would be great for heat!

Thanks to Carly for inspiring this recipe today – and check out these sweet potato waffles for more spiralized waffle fun!

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

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Spiralized Potato Chive Waffles with Avocado Mash and Fried Egg

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 2 waffles

Ingredients

• 1 tablespoon extra virgin olive oil
• 2 Yukon Gold potatoes peeled, Blade D, noodles trimmed
• ¼ teaspoon garlic powder
• salt and pepper to taste
• 1 ripe avocado peeled, pitted, diced
• 1 tablespoon freshly squeezed lemon juice
• 3 large eggs
• 1.5 tablespoons chopped chives

Instructions

• Preheat a Belgian waffle iron.
• Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add the potato noodles and season with garlic powder, salt, and pepper. Cover and cook for 7 minutes or until noodles are wilted and cooked through, uncovering to toss every couple of minutes.
• While potato noodles cook, mash the avocado in a medium bowl and add lemon juice and season with salt and pepper. Stir to combine and set aside.
• Once the noodles are cooked, add to a medium bowl with the egg and chives and toss to combine. Spray the waffle iron with cooking spray and pack in the potato noodles. Cook to the waffle iron’s settings and then remove carefully using a fork and tongs.
• While the waffles cook, heat a medium skillet over medium-high heat. If you want to fry your eggs in oil, add in a drizzle of olive oil. If not, just crack two eggs into the skillet and cook until egg whites set, about 5 minutes.
• Divide waffles onto two plates. Top each with avocado mash and fried egg.

The post Spiralized Potato Chive Waffles with Avocado Mash and Fried Egg appeared first on Inspiralized.

Most importantly, happy 28th birthday to my little sister (she’ll always be little to me!), Felicia! You ended 27 with marrying the love of your life, I don’t know how you’re going to beat that, but you will!

And since my sister started eating chicken last year, I figured I’d share a chicken recipe that she might want to try! AKA, I’ll make it for her the next time she comes over for dinner!

My sister became a pescatarian a few years ago after a doctor told her that she had high cholesterol levels (which I can’t believe, I still think it was a mistake to this day!) and last year, she started building chicken back into her diet.

Her husband, Ben, was very excited, because he’s a big meat eater and loves to cook, so he was happy he could incorporate this new protein into their dinners!

Anyway, if you love chimichurri, you’re going to love this meal – dark meat chicken thighs and chimichurri is a delicious combination. And the spiralized potatoes are spiced lightly to bring out the spicy hints in the chimichurri.

Note that the chimichurri makes enough for 6, maybe 8 servings, so the nutritional information reflects only 4 servings. When you make the recipe, you’ll have leftover chimichurri – just save it for another meal, it literally goes on everything – just like a pesto!

And if you want something a bit lower in carbs, parsnips would work well with this chimichurri!

On a personal note, Lu comes to Florida tomorrow, and I couldn’t be more excited – it feels like Christmas Eve! It’s been about 10 days since we last saw each other, and I know Luca can’t wait to see his Daddy!

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Chimichurri Chicken Thighs with Spiced Spiralized Potatoes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Ingredients

• 8 boneless chicken thighs
• salt and pepper
• 2 tablespoons extra virgin olive oil
• 4 medium red potatoes
• 1/2 teaspoon garlic powder
• ¼ teaspoon paprika
• salt and pepper
• optional to serve: salad
• For the chimichurri:
• 1 cup packed fresh flat-leaf parsley
• 1 teaspoon dried oregano
• 1 cup packed fresh cilantro
• 3 large garlic cloves
• 1 seeded and chopped serrano chile or jalapeño
• 1/4 cup chopped white onion
• 3 tablespoons red wine vinegar
• 4 tablespoons olive oil

Instructions

• Season both sides of the chicken thighs generously with salt and pepper. Set aside.
• Heat the olive oil in a large skillet over medium-high heat. Once oil is shimmering, add in the seasoned chicken and cook for 7 minutes per side. Transfer to a plate and cover to keep warm.
• While chicken cooks, spiralize the potatoes on Blade D and trim them with clean kitchen shears. Set aside. Also, prepare the chimichurri. Place all of the ingredients into a mini chop food processor and pulse until creamy. Taste and adjust, if necessary.
• Immediately add in the potato noodles and season with garlic powder, paprika, salt, and pepper. Toss well to combine and cook for 7 minutes or until potato noodles are cooked through (cover the pan if the noodles start to stick to the bottom.)
• Serve two chicken thighs with potato noodles and drizzle with chimichurri over. Serve with salad, if desired.

Notes

The chimichurri serves about 6 people, so you won't use it all.

The post Chimichurri Chicken Thighs with Spiced Spiralized Potatoes appeared first on Inspiralized.

Being down in Florida, I miss little things about home back in New Jersey.

I miss great bagels, cozy Saturday and Sunday mornings with Lu and the baby, and the convenience of living in the NYC area.

Of course, I don’t miss the freezing cold weather and I’m grateful to have my parents here to help with the baby, but there’s no place like home, ya know?

If you’re a born and bred Jersey guy/gal, you know of the Bacon, Egg and Cheese sandwich – or, pork roll sandwich, depending on what part of Jersey you hail from.

I used to LOVE these sandwiches when I was younger. Now, they’re the occasional treat when I do have them – and this frittata is a healthy spin on that delicious treat!

The spiralized potatoes give this frittata the carby salty goodness of the classic BEC sandwich – and it makes this a filling, satisfying breakfast.

If you’re looking for a great brunch idea or a hearty meal prep breakfast, make this frittata – it would even work well as muffins!

Nutritional Information & Recipe

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Bacon, Egg and Cheese Frittata with Spiralized Potatoes

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Ingredients

• 4 slices bacon
• 2 small Yukon Gold potatoes peeled, Blade A
• 1/4 teaspoon garlic powder
• salt and pepper
• 8 large eggs
• 1 tablespoon chopped chives
• 1/2 heaping cup shredded cheddar cheese

Instructions

• Preheat the oven to 425 degrees.
• Place a medium, 10" skillet, over medium-high heat. Add the bacon and cook for 5 minutes, flip, and cook another 5 minutes or until crispy and cooked through. Transfer to a paper towel lined plate.
• Immediately add the potato noodles and season with garlic powder, salt, and pepper. Toss in the bacon grease and let cook, tossing occasionally until cooked through, about 7 minutes.
• Meanwhile, crumble the bacon. Whisk the eggs together in a medium bowl and add the bacon, chives, and cheddar cheese. Stir to combine.
• Once the potatoes are done cooking, spread them out evenly on the bottom of the skillet. Pour over the egg mixture and swirl the pan until eggs cover the potatoes. Cook until eggs are set on the bottom, 2-3 minutes. Transfer the skillet into the oven and bake for 10-12 minutes or until eggs are completely set. You will see bubbling on the sides from the bacon grease. Remove from the oven and slice into four or eight slices. Serve immediately.

The post Bacon, Egg and Cheese Frittata with Spiralized Potatoes appeared first on Inspiralized.