The grilled cheese is such a classic. My kids must have had 500 grilled cheeses in their young lives so far (okay, maybe that’s an overstatement.) But seriously, they love grilled cheeses!

I love a good grilled cheese too (I even have this broccoli grilled cheese I make for my kids!) but when I’m craving one, it seems a little too basic to just make a plain grilled cheese.

That’s when I stopped by a local cafe that just opened up in Jersey City called Maman and I had their Isabelle Grilled Cheese. Wow – literally breathtaking! The best grilled cheese I’ve ever had – plus, it’s packed with veggies!

So, what’s a girl to do? Recreate it at home! And I think I did a pretty good job! It’s a gooey brie grilled cheese loaded with vegetables and a simple, tart-y mustard sauce.

Elevate your grilled cheese and try this one!

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Roasted Vegetable Brie Grilled Cheese with Mustard

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 1 large sandwich

Ingredients

• 1/2 cup diagonally cut 1/4-inch thick carrot slices
• 1 cup small broccoli florets
• olive oil to drizzle and brush
• 1 teaspoon dried rosemary
• salt and pepper
• 2 tablespoons mayonnaise
• ½ tablespoon country mustard
• 1/2 teaspoon freshly squeezed lemon juice
• 1/8 teaspoon garlic powder
• 2 pieces of country bread (or Italian bread)
• 1 tablespoon melted butter (you could also brush with olive oil instead)
• 3 ounces brie, sliced to 1/8-inch thick pieces and rinds sliced off

Instructions

• Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and lay out the vegetables. Drizzle with olive oil, toss to coat, and season with rosemary and generously with salt and pepper. Roast for 25 minutes or until vegetables are fork tender.
• Meanwhile, prepare the mustard mayo. In a small bowl, add the mayo, mustard, lemon juice, and garlic powder. Season with salt and whisk together until combined. Refrigerate until ready to build the sandwiches.
• To build one sandwich, brush each side of two pieces of bread with butter or olive oil. Place one piece of bread down and spread out a tablespoon of the mustard mayo. Top with half of the roasted vegetables. Top with slices of brie. Top with remaining slice of bread. Repeat the steps to make the other sandwich.
• If you have a panini press, use a panini press to make the sandwiches for best results. Heat up the panini press and place the sandwich inside, press down, and cook until brie is gooey, about 5 minutes. If you’re using an oven, place the sandwich on the same baking sheet used to cook the vegetables and every few minutes, press down with the back of the spatula until brie is gooey, about 10 minutes.
• Slice the sandwiches in half on a diagonal and serve.

The post Roasted Vegetable Brie Grilled Cheese with Mustard appeared first on Inspiralized.

Manicotti will always remind me of holidays at my grandparents’ home. My grandfather always served manicotti at Christmastime as one of the appetizers, which was crazy, because we had seven fishes ahead of us.

The filling is unbeatable and pillowy – ricotta cheese and chopped spinach wrapped in manicotti noodles, topped with marinara sauce and baked to ooey gooey goodness.

If you’re looking for a fun way to use zucchini noodles, a healthier take on manicotti, or just love cheese and zucchini, try this healthier, lighter version.

The Blade A noodles are big and cook perfectly in the oven to an al dente texture. If you want to add some meat to this, a ground turkey or beef would work great. Otherwise, enjoy it as is!

NUTRITIONAL INFORMATION & RECIPE

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Deconstructed Manicotti Skillet with Zucchini Noodles

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 2

Ingredients

• 1/2 tbsp olive oil
• 1 large garlic clove minced
• pinch of red pepper flakes
• 1/2 cup diced red onion
• 1 14 oz can diced tomatoes no salt added
• salt and pepper to taste
• 5 basil leaves chopped
• 3 cups baby spinach
• 2 zucchinis Blade A
• 2 tbsp shredded mozzarella cheese
• For the filling:
• 1/4 cup parmesan cheese
• 7.5 oz of ricotta cheese
• 1/4 cup shredded mozzarella cheese
• 1 small egg

Instructions

• Preheat the oven to 375 degrees.
• Place a large castiron or nonstick skillet over medium heat and add in the olive oil. Add in the garlic, red pepper flakes and onions and cook for 2-3 minutes or until onions are translucent.
• Add in the canned tomatoes and season with salt and pepper. Stir and let cook for 10 minutes or until your sauce is reduced fully. Five minutes in, add the basil.
• While the sauce is cooking, mix together all of the ingredients for the "filling." Season with salt and pepper. Set aside.
• Then, place a large skillet over medium heat and coat with cooking spray. Once the skillet heats, add in your baby spinach and toss until wilted. Fold the spinach into the cheese mixture and set aside.
• When the sauce is done cooking, remove half of the sauce and set aside. Make sure that the sauce is spread evenly on the bottom of the skillet and then top with the zucchini noodles. Top with the remaining sauce.
• Next, make two pockets in the zucchini noodles on either side of the skillet and fill each with a dollop of the cheese "filling." Sprinkle over the skillet with the 2 tbsp of mozzarella. Season the top of the skillet with pepper.
• Cover the skillet with tin foil and bake for 20-25 minutes or until the noodles soften and the cheese is completely melted.
• Serve for two!

The post Deconstructed Manicotti Skillet with Zucchini Noodles appeared first on Inspiralized.

Whether you enjoy these as a breakfast or snack, drizzled with nut or seed butter, or as a proper dessert, you’re going to love the simply sweet flavors of these Gluten-Free Chocolate Chip Zucchini Noodle Muffins.

Using spiralized zucchini is a much easier way to basically shred zucchini – you just spiralize the zucchini in seconds and then finely chop the noodles on a cutting board before adding them to your batter mix. Shredding a zucchini is more time consuming and I always manage to scuff my knuckles!

These save well, freeze well, and reheat well. They’re one of those desserts you not only enjoy eating, but feel great about, because you’re packing in the nutrients from vegetables! And the zucchini adds a nice moistness to these gluten-free treats and the walnuts pack a welcomed crunch in every bite.

Amp up the chocolate factor by drizzling these muffins with some extra melted chocolate chips, or stir in a tablespoon or two of cacao powder.

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

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Paleo Chocolate Chip Zucchini Noodle Muffins

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Ingredients

• 1/2 cup coconut flour
• ¼ cup almond flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2 teaspoons cinnamon
• ½ teaspoon nutmeg
• 3 eggs
• 3 tablespoons maple syrup
• 2 teaspoons vanilla extract
• 1 tablespoon coconut oil melted and cooled to room temperature
• 1 ripe banana well mashed
• 1 medium zucchini Blade D, noodles well trimmed
• 2 tablespoons almond milk
• ½ cup walnuts well chopped
• ¼ cup dairy-free chocolate chips I use Enjoylife

Instructions

• Preheat the oven to 350 degrees.
• ?Insert liners into a muffin tray with 12 muffin cavities.
• ?In a medium bowl, add in the coconut flour, almond flour, baking soda, salt, cinnamon and nutmeg.
• ?In another medium bowl, mix the eggs, maple syrup, vanilla extract, almond milk, coconut oil and banana together.
• ?Add the dry ingredients to the wet and add in the zucchini and stir until the batter is smooth. Fold in the walnuts and chocolate chips and stir.
• ?Pour the batter into the muffin tins and bake for 30 minutes or until a toothpick comes out clean when you pierce the center of a muffin.
• ?Pop the muffins out by pulling on the parchment paper tabs.

The post Gluten-Free Chocolate Chip Zucchini Noodle Muffins appeared first on Inspiralized.

Cinnamon Sweet Potato Bun with Almond Butter

Whether you’re grain free and looking for a way to replace toast or an English muffin, just want to try something new, or are trying to squeeze in more vegetables in your day, these spiralized sweet potato noodle buns are for you.

The sweet potato noodle bun was created by me after seeing the ramen noodle bun craze in Brooklyn a few years ago. In an effort to make a healthy version, I spiralized sweet potato, cooked the noodles, tossed them with egg, and seared them in a skillet until bun like. It worked!

Now, I love using spiralized noodle buns as a sandwich base, a pizza base, as a breakfast side, or like here, as a toast or muffin substitute! One of my favorite snacks and breakfast foods is toast with almond butter and banana and this is a fun, veggie-packed twist. Bonus points: it’s toddler approved!

For a helpful video and refresher on how to make this gluten-free sweet potato noodle bun, click here.

Other ways to enjoy the spiralized sweet potato noodle bun:

• #EverydayInspiralized: Spiralized Sweet Potato Noodle Pizza
• BBQ Sweet Potato Noodle Bun with Smoked Mozzarella

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

Nutritional Information & Recipe

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Inspiralized Breakfast Cinnamon Bun with Justin’s Almond Butter, Banana & Honey

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Ingredients

• 2 medium sweet potatoes Blade D, noodles trimmed
• salt and pepper
• 1 teaspoon cinnamon
• 2 eggs
• 1 tablespoon extra virgin olive oil
• 4 tablespoons almond butter
• 1 banana sliced

Instructions

• Heat a medium nonstick skillet over medium heat. Once heated, add the sweet potato noodles and season with salt, pepper, and cinnamon. Cover and cook, uncovering to toss occasionally, for 5-7 minutes or until noodles are softened.
• ?Transfer the cooked sweet potato noodles in a medium bowl, allow to cool for 3 minutes, then add in the eggs. Toss to coat.
• ?Fill four 6-ounce ramekins (or similar) halfway with the noodles. Cover each with a piece of foil or parchment paper and push it so that it’s directly touching the noodles. Place a can or similar heavy item over the foil and press firmly to compress. If you have time, refrigerate for 10-15 minutes so that the noodles set.
• Heat the oil in the same skillet used to cook the sweet potato noodles. Once the oil is shimmering, add in all of the buns, flipping each ramekin over the skillet and patting the bottom until the bun falls out.
• ?Cook for 5 minutes or until noodles set, being sure to push in any stray noodles. Then, carefully flip and cook another 5 minutes or until the bun is completely set and browned, flattening with the back of the spatula. Transfer to a cutting board and let sit for 2-3 minutes to lightly cool.
• Spread the tops of the buns with about 1 tablespoon of almond butter each and top with banana slices.

The post Cinnamon Sweet Potato Bun with Almond Butter appeared first on Inspiralized.

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:

Nutritional Information & Recipe

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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.

The post Spiralized Aloo Gobi appeared first on Inspiralized.

Maple Brussel Sprouts and Ham Hash with Spiralized Apples

It’s nearing that time of the year: the holidays! Thanksgiving, Christmas, Hanukkah, New Year’s, and everything in between!

It’s time to gather with friends and family around the table and eat delicious food – and this year, let’s make it healthy too. Whether you’re attending a holiday potluck, planning Thanksgiving or Christmas dinner, or just want a special meal at home, you’ll love this recipe.

The Brussels sprouts soak up the flavor of the salty ham and the easy maple broth gives the dish an extra kick of sweetness, which is complemented by the spiralized apples.

If you’re looking for spiralizer recipes using apples, this is it! If you’re a vegetarian, swap in your favorite veg protein here, like a maple glazed tofu or even just toss in some quinoa.

You can prepare this in advance, just don’t spiralize the apples until you’re ready to serve – they’ll oxidize and brown quickly.

You can serve this as a side dish (perfect for Thanksgiving) or it can be enjoyed as a solo meal. If you’re serving to a group, toss the spiralized apples with the brussels sprouts and ham mixture so they evenly distribute throughout.

Want to make this for breakfast? Top it with a fried egg!

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

Nutritional Information & Recipe

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Maple Brussel Sprout & Ham Hash with Apple Noodles

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 garlic clove minced
• 1/4 teaspoon red pepper flakes
• 3 cups whole Brussels sprouts end trimmed, sliced
• 1/4 cup chicken broth low sodium
• 1 tablespoon maple syrup
• 1 cup cubed ham
• 1 apple Blade D

Instructions

• Heat half of the oil in a large skillet over medium heat. Once oil is shimmering, add the garlic, red pepper flakes, and Brussels sprouts to the pan and season with salt and pepper. Cook for 5-7 minutes, tossing frequently. Cover with a lid and add vegetable broth if the sprouts start to stick to the bottom of the pan.
• Meanwhile, whisk together the vegetable broth and maple syrup in a small bowl and set aside.
• Once Brussels sprouts are more fork tender and lightly browned, add the ham and drizzle with the maple syrup broth. Toss to combine thoroughly and cook for 3 minutes or until the broth reduces and thickens. Pour the mixture into a large mixing bowl and add the apple noodles and toss OR if serving as a meal, divide brussels sprouts and ham mixture into bowls and top with apple noodles. Serve.

The post Maple Brussel Sprouts and Ham Hash with Spiralized Apples appeared first on Inspiralized.

I just saw a GIF on Facebook from the movie ‘Hocus Pocus‘ that was of the 3 main witches (Bette Midler, Sarah Jessica Parker, and Kathy Najimy) with their faces looking absolutely shocked. The text on the GIF said, “When someone tells me they’re not excited for fall.”

My face would be the same as those three witches – I LOVE fall. I am so excited to be giving birth at the end of September, because October is my all-time favorite month, and I can’t wait to take stroller walks with the baby and smell the fall foliage and feel that cool, crisp breeze.

Although I’m savoring every last minute of alone time with Lu and summer weather, I’m secretly more excited for fall than I am for summer. Luckily, this summer hasn’t been as brutal as last summer – I felt like last summer in this area it was high 90s every day for weeks at at time.

This photograph is another ‘oldie but a goodie’ that my girl Sarah from Broma Bakery re-photographed for me. The sweet potato noodles make it a bit more fall-inspired, but you could swap the kale for spinach and the sweet potatoes for zucchini and make this into a summer version!

The sweet potato noodles with the spicy chickpeas bring protein and texture to this salad and what better dressing than a vegan caesar to top off the fluffy, tough kale? This caesar dressing has the consistency of a traditional caesar dressing, without the thick mayonnaise aftertaste or the anchovies. If you’re not vegan and just dairy-free, you can add a little less than a teaspoon of minced anchovy filets for that classic caesar taste.

Also, if you’re not vegan, you can add some grilled chicken for extra protein and flavor. I love this salad as is – the warmth of the kale and sweet potato noodles is an idyllic combo for a crisp fall day – or just a summer day when you’re channeling the fall?

Watch our video to learn how to spiralize a sweet potato 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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Vegan Kale and Sweet Potato Noodle Caesar Salad with Crispy Spiced Chickpeas

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 4

Ingredients

• For the salad:
• 1 tablespoon extra virgin olive oil
• 1 large sweet potato peeled, Blade C
• salt and pepper to taste
• ¼ teaspoon garlic powder
• 3 packed cups chopped kale
• For the dressing:
• 1/4 cup raw cashews soaked for at least 2 hours
• 1/4 cup unsweetened almond milk
• 1 large cloves garlic
• 1/2 tablespoons freshly squeezed lemon juice
• 1/2 teaspoon dijon mustard
• salt and pepper to taste
• For the chickpeas:
• 1 15- ounce can of chickpeas drained, rinsed, patted dry
• 1/2 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• ½ tablespoon extra virgin olive oil
• salt to taste

Instructions

• Preheat the oven to 400 degrees. In a small bowl, combine the cumin, chili powder, cayenne pepper and salt and whisk together. Add in the chickpeas, toss to coat, and then drizzle with the olive oil. Toss again to mix. Place the chickpeas out evenly over a parchment-paper lined baking sheet and bake 30-35 minutes or until crisp, shaking the pan half way through.
• Twenty minutes into baking the chickpeas, place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the sweet potato noodles and season with salt, pepper and garlic powder. Cover and cook, uncovering occasionally to toss, for 5-7 minutes or until sweet potato noodles are cooked through. Set aside in a large bowl when done.
• While the sweet potato noodles cook, place all of the ingredients for the dressing into a high speed blender and pulse until creamy. Taste and adjust (more tang? more lemon! more spice? more pepper! more flavor? more dijon!) Set aside.
• When sweet potato noodles are done, wipe the skillet clean. Coat with cooking spray and add in the kale. Sautee for 3 minutes or until the kale is warmed up and slightly wilted, seasoning lightly with pepper and add to the large bowl with the sweet potato noodles.
• When the chickpeas are done roasting, prepare the salad. Pour the Caesar dressing over the kale and sweet potato noodles and toss to combine thoroughly. Portion onto four plates and top with spiced chickpeas. Serve immediately.

Notes

Per serving (1 out of 4) - Calories: 317, Fat: 12g, Saturated Fat: 2g, Carbs: 43g, Fiber: 11g, Sugars: 7g, Protein: 13g, Sodium: 359mg

The post Vegan Kale and Sweet Potato Noodle Caesar Salad with Crispy Spiced Chickpeas appeared first on Inspiralized.

Updating yet another old recipe!

Actually, when I read this recipe, it was barely in English. I was embarrassed! I’ve learned so much about recipe writing, especially after authoring two New York Times best-selling cookbooks (#humblebrag.)

Not only are these photos snazzier, the recipe is now cleaner and ready for your cooking!

This is a great ‘impress your date’ kind of meal – anytime I cook with saffron, I feel fancy. Like I’m straight out of Barcelona or something. But really, it adds so much flavor and depth to any dish. I love the way it connects the shrimp and chorizo together here and makes a fragrance and sauce for the zucchini pasta.

If you didn’t know this recipe existed, now you do – and I hope you give it a try! I’m having fun breathing back life into some of these older recipes.

This week I am going to have my head down working on my third cookbook manuscript (crazy, right?!), so I’m keeping this post short and sweet – and wish me luck this week!

Photos by Sarah Fennel

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*: 9 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

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Shrimp, Chorizo and Corn Saffron Zucchini Pasta

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2

Ingredients

• 1 ear of corn
• 1 teaspoon chili powder
• 1 chorizo sausage sliced into 1/2 inch pieces
• 1 large clove garlic minced
• 6 shrimp peeled, detailed and deveined
• salt and pepper
• 1/3 cup vegetable broth
• 4 saffron threads or a small pinch
• 3 zucchinis peeled, Blade C, noodles trimmed
• 1 pinch crushed red pepper flakes
• 1 tablespoon chopped parsley to garnish

Instructions

• Place the corn in a medium saucepan, cover with water and boil. Let boil for about 2 minutes or until the corn is easily pierced with a fork. When done, pour into a colander and then scrape off the kernels with a knife over a bowl. In this bowl, place in the chili powder. Mix to combine and set aside.
• Add the chorizo to a large skillet over medium-high heat. Let cook for about 5 minutes or until browned.
• Flip over and add in the garlic and sautee for another minute, stirring frequently, careful not to burn the garlic.
• Add the shrimp to the pan and season with salt and pepper. Cook for 1 minute and cook on the other side for another minute.
• Add in the vegetable broth, saffron, seasoned corn and zucchini noodles. Stir to combine and cook for about 3 minutes or until zucchini softens and heats through.
• Plate onto dishes and top with parsley!

Notes

Per serving (1 out of 2) - Calories: 271, Fat: 3g, Saturated Fat: 3g, Carbs: 31g, Fiber: 5g, Sugars: 15g, Protein: 22g, Sodium: 747mg

The post Shrimp, Chorizo and Corn Saffron Zucchini Pasta appeared first on Inspiralized.

We’re back with another re-photographed, revamped recipe from the good ‘ole days!

This zucchini noodle bowl is made with so many immunity boosting ingredients, it’s an ideal meal for when you’ve been sick and need to refuel, need an extra boost, or just want something delicious for dinner!

There are plenty of healthy fats (omega-3s!) in salmon and the garlic and ginger will boost up that immune system! The bok choy is a healthy dose of greens and the zucchini, of course, is full of metabolism boosting folates.

The broth is one of those broths you can’t help but slurp up at the end – so consider yourselves warned!

This recipe was originally posted in August of 2013, and I’m revamping it today with these gorgeous new photos by my girl Sarah over at Broma Bakery.

Today, Lu and I come back from Bermuda, on a trip with ALOHA. There will be a recap post on Wednesday, so stay tuned for that, but in the meantime, you can follow along on Instagram.

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*: 9 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

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Garlic Ginger Zucchini Noodle Bowl with Salmon and Bok Choy

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Ingredients

• 1 medium zucchini peeled, Blade C, noodles trimmed
• 3-4 oz salmon skinless
• salt and pepper
• 1/2 tablespoon sesame oil
• 1 bunch baby bok choy ends trimmed
• 1 small clove of garlic minced
• 1 teaspoon ginger minced
• 1 tablespoon soy sauce
• 1 cup vegetable broth
• 1/4 cup chopped scallions

Instructions

• Cook your salmon anyway you prefer – grill it, sautee it, poach it, steam it, bake it. While cooking, follow the remaining steps.
• Heat the oil in a large skillet over medium-high heat. Once the oil is shimmering, add the garlic and ginger, cooking for 1 minute or until fragrant. Add the bok choy, season with salt and pepper and cook for 3-5 minutes or until mostly wilted. Add in vegetable broth and soy sauce and stir for 1 minute.
• Add in zucchini noodles, and let cook uncovered for about 3-5 minutes or until liquid boils for 1 minute and zucchini noodles soften and are cooked. Right before the noodles are done, mix in half of the scallions.
• Pour the noodle mixture into a large bowl. Top with the piece of salmon. Garnish with remaining scallions.

Notes

Per serving (1 out of 1) - Calories: 376, Fat: 12g, Saturated Fat: 2g, Carbs: 25g, Fiber: 8g, Sugars: 12g, Protein: 46g, Sodium: 1969mg

The post Garlic Ginger Zucchini Noodle Bowl with Salmon and Bok Choy appeared first on Inspiralized.

This was the first recipe I cooked since the Inspiralized cookbook published! I mean, I haven’t cooked since Tuesday, February 24th.

Unless I’ve been on vacation, I’ve never gone a whole week without cooking.

I couldn’t have asked for a better “pub week,” I still feel like my adrenaline is rushing. I feel like I’ve just begun!

Actually, I have another exciting announcement to make. The cookbook, the Inspiralizer, now what?!

The blog will be shutting down at midnight today (EST) and “re-launching” around noon tomorrow (EST, again.)

I feel badly having to close down the website, especially at such an exciting time for Inspiralized, but it’s necessary.

Why?

WE’RE LAUNCHING A NEW WEBSITE!

Yes, on top of releasing a cookbook, launching my own spiralizer and planning my wedding, I’ve also been coordinating the launch of a new look for Inspiralized – a newly designed, better website.

Most importantly, along with this revamped website, we’re officially launching pre-orders for The Inspiralizer. If you haven’t joined the pre-order list, click here to do so and you’ll be emailed with limited-time promotional offers, just for being the first to sign up.

Again, just like last week, I feel like it’s Christmas Eve. I know you’re going to love the new look and I can’t wait to show it to you.

In the meantime, you’re going to love today’s recipe – it’s easy and quick, but jam-packed with healthy flavor. If you can’t find daikon noodles, you can substitute in zucchini noodles. However, be careful when serving the noodles – make sure to use pasta tongs to let the excess moisture drip out into the wok.

This dish is exponentially easier to make with a wok. I recommend this wok, because it’s affordable and effective!

I was looking through some old recipes from when I first started blogging, and I was inspired to recreate them, using the spiralizin’ skills I’ve learned over the past two years. For example, today’s lo-mein recipe was inspired by this lo-mein, a mere three weeks into starting Inspiralized.

This lo-mein is an easy dinner idea especially if you’re participating in the #30daysinspiralized challenge (I hope you are!) Also, these noodles store well – the daikon doesn’t release much excess moisture and holds the flavors well.

What do you think of revamping older Inspiralized recipes? Should I do this more often?

Nutritional Information & Recipe

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Daikon Noodle Vegetable Lo-Mein

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2 -3

Ingredients

• 2 tablespoons low sodium soy sauce
• 1/2 teaspoon grated fresh ginger
• 1/2 teaspoon Sriracha or similar Asian hot sauce
• 1 teaspoon sesame oil
• 1 teaspoon honey
• 1 tablespoon extra virgin olive oil
• 1 garlic clove minced
• 4 oz sliced shiitake mushrooms
• 3 scallions diced
• 1 red bell pepper sliced thinly (any color will do)
• 6 baby corns
• 1 small carrot julienned
• 1 tablespoon dry sherry
• 1 large daikon radish peeled, Blade C, noodles trimmed
• 1 cup chopped baby bok choy
• 1/2 teaspoon white sesame seeds to garnish

Instructions

• In a small bowl, combine the soy sauce, ginger, hot sauce, sesame oil and honey. Heat oil in a wok or large skillet over high heat and add the garlic, mushrooms, and the white parts of the scallions. Cook for 30 seconds and then add in the peppers, baby corn and carrots. Cook for about a minute and then add in the dry sherry and cook for another minute.
• Add the sauce mixture, daikon noodles, remaining scallions and bok choy to the wok and cook for about 5 minutes or until daikon noodles are to your preference.
• Portion into bowls and garnish with sesame seeds.

The post Daikon Noodle Vegetable Lo-Mein appeared first on Inspiralized.

Remember last Monday when I said I lost the photos for this taco pasta dish?

Well, the next day, I found them, buried deep within my Dropbox! I guess I must’ve dragged and dropped carelessly.

I’m thrilled, because this easy taco pasta with celeriac noodles is sinfully good.

While this dish comes together in 30-35 minutes, it doesn’t taste that way. It tastes like a true bowl of cheesy, indulgent taco filling. Since it’s wintertime and tomatoes aren’t growing in most gardens, I chose to use canned tomatoes (drained first.)

However, if you prefer to use fresh tomatoes, substitute in 2 cups of freshly chopped tomatoes. You’re probably going to want to make this year-round, so remember that tip during the summertime!

If you don’t have easy access to celeriac in your grocery stores or farmer’s markets, you can substitute other vegetables, such as carrots, sweet potatoes, butternut squash and kohlrabi. I’d avoid using zucchini, only because it will quickly thin out the cheese with its moisture and leave you with a less-gooey, cheesy consistency (it will be more runny.)

I chose celeriac noodles for this recipe, because when they’re boiled, they become like egg noodles and they’re soft and light. When topped with the taco mixture, the noodles become velvety like a bowl of mac and cheese.

And then the olives and avocado are the cherry on top.

This is definitely a winner for your #30DaysInspiralized challenge, if you’re partaking!

Have you ever tried boiling celeriac noodles? What’s your favorite way to cook spiralized celeriac?

Nutritional Information & Recipe

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Easy Turkey Taco Celeriac Pasta

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 3

Ingredients

• 1 large celeriac
• ½ tablespoon extra virgin olive oil
• 1 garlic clove finely minced
• ½ cup diced white onion
• ½ diced red bell pepper
• ½ jalapeno seeded, diced
• ½ pound lean ground turkey meat
• salt and pepper to taste
• 1 14.5 oz can diced tomatoes drained
• ½ cup quartered olives
• 1/2 cup chicken broth low sodium
• ½ cup organic cheddar cheese
• 1 tablespoon minced cilantro to garnish
• ½ avocado sliced into strips
• For the taco spices:
• ¼ tsp cayenne pepper
• 1 tsp chili powder
• ¼ tsp garlic powder
• ½ tsp paprika
• ½ tsp smoked paprika
• ½ tsp onion powder
• ¼ tsp cumin
• ¼ tsp oregano
• salt to taste

Instructions

• Bring a large saucepan filled halfway with water to a boil.
• While waiting for water to boil, peel and spiralize the celeriac, using Blade B. Trim the noodles.
• Once boiling, add in the celeriac noodles and cook for 2-3 minutes or until al dente. Drain and set aside.
• Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the garlic, onions, bell pepper, and jalapenos, cooking for 3-5 minutes or until onions turn translucent. Then, push the mixture to the side of the pan and add in the ground turkey.
• Cook the turkey until it’s completely browned, about 5-7 minutes. Then, mix veggies and turkey together in the skillet and season with taco spices and salt and pepper. Add in the tomatoes, olives and stir for 1 minute. Then, add in the chicken broth and cook for 5 minutes or until most of the broth reduces.
• Stir in the cheddar cheese and keep stirring until cheese melts. Remove from heat. Divide to celeriac into two bowls and top with equal amounts of the sauce. Garnish with cilantro and serve with avocado slices.

The post Easy Turkey Taco Celeriac Pasta appeared first on Inspiralized.

I woke up all excited to work on today’s recipe, which was going to be my easy taco pasta with celeriac noodles that I teased on Instagram last week.

I plugged in my camera, ready to upload and edit the photos and then that’s when I realized: I deleted all of the pictures off my camera this weekend, while making room for video files.

Unfortunately, all I had was a cruddy iPhone shot I took on Instagram, so I was going to have to recook and rephotograph the recipe.

Then, I loaded up Twitter and what was the first Tweet I saw? A tweet about my guest post over at The Paleo Mom for my Sesame-Ginger Garlic Chicken and Broccoli Carrot Noodle Stir Fry.

So, I pulled an audible and decided to share pictures from this recipe, which you can find over at The Paleo Mom today!

I’ve made variations of this dish three times in the past 1.5 weeks – it’s that delicious and easy. I’m not exaggerating – here, here and here. These noodles come together quickly and you can use any type of veggie – they all work well, these flavors are so complementary.

Generally, I recommend using a wok for stir fries, especially when using spiralized veggies. For example, at first, two spiralized zucchinis are tough to fit in a skillet and toss around (without making a huge mess.)

With a wok, you have extra room to toss and whatever the science is behind wok-cooking, it works – the flavors always come out so much better than using a regular ‘ole skillet.

If you’re not using carrot noodles with this recipe and want to use zucchini, I suggest this wok – it’s affordable, light, and the non-stick is smooth PFOA and PTFE free (nasty chemicals found in kitchenware that you don’t want near your food.)

Sometimes, you just need recipes like these in your arsenal – easy, healthy and flavorful. That’s kind of my m-o.

A few notes about the recipe:

• If you’re not Paleo or gluten-free, use soy sauce instead of tamari/coconut aminos.
• If you can’t find large enough carrots, zucchini and turnips are your next best bet.
• If you’re not a darker meat kinda person, use boneless chicken breasts (instead of thighs.)

Now, to grab the recipe, head on over to The Paleo Mom!

Also, today is like Christmas Eve. I’m pretty sure I’m going to be tossing and turning all night long. Why?

THE INSPIRALIZED COOKBOOK RELEASES TOMORROW!!

All weekend, I worked on some exciting videos for you – a cookbook trailer and then a video for a very, very, VERY special, exciting announcement. It’s my biggest yet!

All I have to say is, if you’re not following me on Snapchat, follow me (username: inspiralized) – I’ll be leaking the announcement tonight, before it’s released on the blog. Also, make sure you’re subscribed to my YouTube channel– I’m going to post my cookbook trailer tonight at 8pm, before it posts on the blog tomorrow!

I’m pretty sure I’m going to have to go into the city first thing tomorrow morning and stop in Barnes & Noble and look for my book. Ah, I can’t wait!

Also, if you haven’t pre-ordered yet, today is the LAST day to do so. If you do, you can enter your purchase order information into this form and receive a free Bonus Pack, which includes 4 sneak peek recipes from the cookbook, 4 brand new recipes, and a month of weekly meal plans and shopping lists.

Plus, Amazon’s having a final pre-order sale on my cookbook right now, so you can snatch it up for just $12.46 before it goes up to $19.99 during on-sale!

Okay, I’m done selling you. Now, go check out this recipe at The Paleo Mom – I’ve also included the nutritional information below. In the meantime, I’m going to lay out some cookies for Santa. Er, my cookbook.

Do you have any questions about the cookbook before you purchase? Let me know in the comments and I’ll answer them today!

Nutritional Information & Recipe

You can find the recipe here.

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Sesame-Ginger Garlic Chicken and Broccoli Carrot Noodle Stir Fry

Ingredients

• 1 large carrot peeled, spiralized or julienned
• 2 cups broccoli florets
• 1 tablespoon sesame oil
• salt and pepper to season
• ½ pound boneless chicken thighs sliced thinly into strips
• 1 garlic clove minced
• 1 teaspoon freshly grated ginger
• 3 teaspoons low-sodium tamari or coconut aminos
• 1/2 teaspoon white sesame seeds to garnish

Instructions

• Bring a medium saucepan filled halfway with water to a boil. Once boiling, add in the carrot noodles and broccoli and cook for 2-3 minutes or until carrot noodles are al dente. Drain into a colander and set aside, dividing the broccoli and carrot noodles.
• Place a wok or large skillet over medium heat. Once heated, add in half of the sesame oil. Season the chicken strips with salt and pepper and then add them to the pan. Cook for 5 minutes or until no longer pink inside. Set aside.
• Add the remaining sesame oil to the pan and add in the broccoli, garlic and ginger. Toss thoroughly, cooking for 3-5 minutes or until broccoli is fork-tender, tossing frequently. Then, add in the cooked chicken and tamari. Toss to combine and then toss in the carrot noodles and toss again.
• Divide into two bowls and garnish with sesame seeds.

The post Sesame-Ginger Garlic Chicken and Broccoli Carrot Noodle Stir Fry appeared first on Inspiralized.

If you haven’t noticed already, I joined Snapchat! After I started seeing other brands use it, I thought to myself, “Well, this would be perfect for Inspiralized!”

Actually, about 6 months ago, I stopped using my personal Snapchat.

I guess I just wasn’t really motivated to use it and to be honest, I didn’t really know how to use it (and I’d consider myself a social media savvy person.)

Now that I have it again, I can’t stop Snapping (and I hope you join me at the username inspiralized.)

Of course, now that it’s for Inspiralized, I already researched all of the fun things you can do with the App, and now, I’m having a lot of fun.

On Friday night, I actually cooked my entire recipe (the Bikini Bolognese from my cookbook) on Snapchat. When I saw people were actually watching the Snaps and sending me Snaps, I realized it was a good social media channel for Inspiralized.

What will you see on Snapchat? I’ll definitely be posting cooking videos during the week, offering quick spiralized cooking tips, shots of my lunches that I may not post on Instagram and soon, a few of my favorite workouts. Plus, it’ll give you a look into my personal life (if you go on there now, you’ll probably see a lot of Lu – because we’re always together!)

Most importantly, I’ll be leaking my big announcement for Tuesday (and it’s not the cookbook!) I seriously can’t wait for this week.

On Friday, Lu brought home March’s issue of Shape Magazine, which features Kate Hudson on the cover. Inside, on page 18 to be exact, there’s an insert about the Inspiralized cookbook! That obviously started my excitement for this week – I can’t believe I’m featured in Shape!

I’ve been reading that magazine since, well, I realized I was a girl, and have been a fan ever since – and now, I’m in it!

If you haven’t pre-ordered your cookbook yet, please do. Actually, it’s on crazy sale right now on Amazon, because we’re only two days away from on-sale (it’s $12.22 right now, down from $19.99!) And remember, if you pre-order it anywhere, make sure to enter your purchase order information into this form to receive the Bonus Pack, which includes 4 sneak peek recipes from the cookbook, 4 brand new recipes and a month of weekly meal plans and shopping lists!

Now, for this recipe. I mean, who wouldn’t want avocado in their tomato sauce? ‘nough said, right?

I buy tilapia every couple of weeks to make fish taco salads (or blacken it and put it over some spiralized rice.) It was the end of the week and we hadn’t made fish tacos, so I wanted to make a seafood pasta.

Somehow, I got distracted (as always) and spotted the cilantro, avocado and jalapeño and wanted to put a twist on a simple tomato seafood spaghetti. Thus, here we are, with this fragrant bowl of tilapia spaghetti – with black radish spaghetti.

What I love most about this dish is the chunks of tilapia. Each chunk absorbs the flavors as it simmers in the tomato sauce, so that when you bite into a piece, the soft white fleshed fish flakes in your mouth softly, with a velvety sumptuousness.

Black radishes are easy to spiralize (shaped similarly to a turnip) – they have a black skin, but a white flesh – I guess they’re the Oreos of vegetables.Their taste is radish-like with a sliiight spicy kick, which makes them less bitter, in my opinion, to regular radishes.

I can’t believe it’s taken me this long to make you a dish with black radish noodles, especially since I recently posted a picture on Instagram.

I’ve added black radish to the Recipes page and hope to use them more often!

Happy Oscars Sunday and I hope to see you on Snapchat! Remember – username inspiralized!

Have you ever spiralized a black radish before?

Nutritional Information & Recipe

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Spicy Tilapia and Black Radish Spaghetti with Cilantro-Jalapeno Avocado Tomato Sauce

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 2

Ingredients

• 1 tablespoon extra virgin olive oil
• ½ cup diced white onions
• ½ jalapeno seeded, finely diced
• 1 garlic clove minced
• 1 14.5oz can whole peeled tomatoes
• salt and pepper to taste
• 1 large black radish Blade C, noodles trimmed
• ½ avocado peeled, insides cubed into ¼” pieces
• 1 tablespoon chopped cilantro
• 6 oz tilapia cut into 1” chunks

Instructions

• Place a large skillet over medium heat and add in half of the oil. Once oil heats, add in the onions, jalapenos and garlic. Let cook for 2-3 minutes or until onions are translucent. Then, add in the tomatoes and juices, crushing with your hands over the skillet. Then, season with salt and pepper and let cook for 5-7 minutes or until sauce thickens.
• Once sauce is almost done, add another large skillet over medium heat and add in the rest of the olive oil. Once heated, add in the radish noodles and season with salt and pepper. Cover and cook, uncovering occasionally to toss, for 5-7 minutes or until cooked to al dente (or your preference).
• Once you add the radish noodles to the skillet, stir in the avocado and cilantro into the tomato sauce and then add in the tilapia, nestling it into the sauce. Let cook, covered, for 3-5 minutes or until opaque and cooked through.
• Divide the radish noodles into bowls and top with tomato sauce. Serve immediately.

The post Spicy Tilapia and Black Radish Spaghetti with Cilantro-Jalapeno Avocado Tomato Sauce appeared first on Inspiralized.

Another video Thursday! This weekend, Lu and I are spending the entire weekend filming some new exciting videos for the blog.

You know you’re old when filming videos for your blog is the main event of your weekend. Welcome to your late 20s, Ali.

Side note: all videos post at 8pm on Wednesdays, so if you want to be alerted when a new one is posted (and not have to wait until Thursday!), subscribe to my YouTube channel.

The video I’m sharing today is another recipe video. This time, it’s my Vegan Kale and Sweet Potato Noodle Caesar Salad, which I saw a lot of you making on Instagram. It’s one of my favorite salads to make for dinner, because the heartiness of the sweet potato noodles and the spicy flavor of the chickpeas, for whatever reason, makes it dinner appropriate.

If you’d like to see me make any of my recipes, make sure you leave a comment at the end of this post!

Aside from the new video, I’m throwing this Thursday back with some photos from the cookbook that never made the cut. The cookbook comes out on February 24th, I can barely sleep at night – I am going to wake up bright and early and run to Barnes & Noble and just stare at it.

If you haven’t pre-ordered yet, make sure you do (you get bonus goodies if you do, that won’t be available after the book is out in stores!) Click here for more information or click here to impulsively buy it via Amazon. Woot woot!

Here’s a shot from when I was editing the pass pages. Basically, my editor sent me my cookbook, printed on pages that I wrote on and edited – pretty cool phase of the process, it was the first time I was seeing my printed work!

The rest of these photos are courtesy of Evan Sung Photography.

Doing what I do best, slicing up some veggies for the spiralizer:

I couldn’t stop laughing. I blame the adrenaline rush that I had during the whole week of my cookbook shoot. Here, I’m flipping my Everything Bagel Buns (that the lovely Ashley from Edible Perspective made already!)

Getting ready for these stuffed poblano peppers to bake. Seriously, your kitchen will smell magical with these in the oven.

The beautiful plating done by Evan’s team of food and prop stylists. What went in that? Oh, just my Lemon Garlic Broccoli and Bacon. Flavorful on so many levels.

Now, for the video:

The post Video: Vegan Kale and Sweet Potato Noodle Caesar Salad + Cookbook Outtakes appeared first on Inspiralized.

I’ve made muffins before on this blog. Specifically, spinach and fontina egg white muffins with potato noodles.

I love egg muffins because a) they’re pretty hard to mess up, b) they’re cute and c) they’re super convenient.

Who wouldn’t love breakfast in the palm of their hand? Or, pizza, in the form of a muffin, in the palm of their hand. For breakfast.

Lately, I’ve been on a potato noodle kick. I’ve been making my easy roasted garlic-parmesan potato noodles on the reg. I blame the cold winter, it makes me crave potatoes.

Actually, there’s a recipe in my cookbook for a potato noodle egg muffin as well, that’s my favorite of all time (hint: there’s pesto.) It’s definitely one of those muffins you’ll make on a Sunday meal planning fury and have an on-the-go healthy breakfast all week.

And these pizza muffins. I imagine the perfect adult brunch: these pizza egg muffins with mimosas. The saltiness of the turkey pepperoni, the fluffiness of the eggs and the softness of the melted mozzarella cheese is sinful – but almost just 150 calories a pop!

If you’d like to make these even lighter, swap in zucchini noodles for the potatoes – just make sure you pat them down first to release excess moisture. The potatoes give the muffins a heartier taste and fill you up for longer.

I chose turkey pepperoni to reduce the sodium, fat and calorie content, but if you’re not concerned, spring for regular ‘ole pepperoni (the flavor will be that much more robust.)

They’re easy to assemble. First, pack the muffin cavities with potato noodles, about halfway full (pack them down as best you can).

Then, pour over the egg-pizza mixture, filling the muffins three-quarters of the way. Top with mozzarella and a pepperoni slice and your muffins are ready for the oven!

Want a slice of pizza? How about a spiralized pizza egg muffin!

Now you can watch a cooking video of this recipe:

Nutritional Information & Recipe

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Pizza Egg Muffins with Potato Noodles

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Ingredients

• 1 tablespoon extra virgin olive oil
• 2 large Yukon gold potatoes peeled, Blade C
• salt and pepper to taste
• 1/2 teaspoon garlic powder
• 1 dozen large eggs
• 1 cup canned diced tomatoes drained
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ¼ teaspoon onion powder
• ½ cup diced turkey pepperoni slices
• 1 cup shredded mozzarella cheese
• 12 slices of turkey pepperoni
• 2 tablespoons grated parmesan cheese to garnish

Instructions

• Preheat the oven to 375 degrees.
• Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the potato noodles. Season with salt, pepper and garlic powder and toss to combine. Cover and cook for 5-7 minutes or until potatoes are cooked to al dente, uncovering occasionally to toss.
• Coat the muffin cavities with cooking spray and then pack each with potato noodles, about halfway-through, snipping the noodles with kitchen scissors as you go.
• In a medium mixing bowl, beat the eggs. Add in the tomatoes, oregano, basil, onion powder and diced pepperoni and season with salt and pepper. Stir to mix and then pour into the muffin cavities, atop the potato noodles, filling the cavities about three-quarters of the way.
• Top each cavity with a sprinkling of mozzarella cheese and top with a slice of pepperoni. Bake in the oven for 20-25 minutes or until eggs have set completely. Pop out of the muffin cavities and serve, garnished immediately with parmesan cheese.

The post Pizza Egg Muffins with Potato Noodles appeared first on Inspiralized.

I’ve been secretly (and by secretly, I mean, I just haven’t been sharing my trials on social media) trying to make the perfect zucchini noodle thai salad.

I wanted a creamy almond sauce that wasn’t too sweet or too tangy. I wanted a good balance of crunch and of course, a lot of fluffy texture. I wanted something filling, that wouldn’t leave me feeling hungry 25 minutes later. I wanted a colorful bowl of noodles, packed with vegan protein.

You’re going to freak – this salad is ideal for your work week lunch: it saves well, it’s flavorful, it’s filling and it’s absolutely delicious.

Now you can watch a cooking video of this recipe:

Nutritional Information & Recipe

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Thai Quinoa and Zucchini Noodle Salad

Prep Time 30 minutes minutes

Servings 4

Ingredients

• For the salad:
• 2 medium zucchinis peeled, Blade C, noodles trimmed
• 1 large carrot peeled, Blade C, noodles trimmed (or julienned)
• 1 large bell pepper sliced thinly
• 1/2 cup diced green onions
• 1 cup cooked quinoa I used red
• 2 tablespoons slivered raw almonds
• ¼ packed cup fresh cilantro
• For the dressing:
• 1/4 cup almond butter
• 1.5 tablespoons lime juice
• 1 tablespoons rice wine vinegar
• 1 tablespoons soy sauce or tamari, if gluten-free
• 1/2 tablespoon sesame oil
• 1/2 tablespoons honey
• 1 teaspoons grated fresh ginger
• 1/2 tablespoon sriracha or other Asian hot sauce
• 2 tablespoons of water to thin (or more as needed)

Instructions

• Place all of the ingredients for the dressing into a food processor and pulse until creamy – or simply whisk together thoroughly. Taste and adjust, if necessary. Set aside.
• Place the zucchini noodles in a large mixing bowl along with the carrot, bell pepper, green onions, quinoa, almonds and cilantro. Pour the dressing over the salad and toss together thoroughly.
• Transfer the salad to a serving bowl and enjoy.

The post Thai Quinoa and Zucchini Noodle Salad appeared first on Inspiralized.