I know, I know, we try to turn our ovens off during the summer months and hit the grill. Well, for me, I still keep using the oven all summer long, because I love to be outside in our backyard while the food’s cooking inside!

This baked stew is as easy as it gets. Everything is stirred together in a baking dish and baked in the oven. Truly, that’s it. The potatoes and zucchini are added at separate times than the beef and carrots just for cooking times, but other than that, it’s a set it and forget it kind of meal.

Summer potatoes, carrots, zucchini, and basil fortify this dish and add a nutritious and colorful boost.

You can swap out the vegetables during other times of year for a more wintry or autumn mix. But for now, add this dish to your must-make list! Crusty bread for serving, always.

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Summer Baked Beef Stew

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Servings 8 people

Ingredients

• 1 28-ounce can whole peeled tomatoes
• 3 garlic cloves, sliced
• 1 cup beef broth, low-sodium
• 1 tablespoon Worcestershire sauce
• 3 tablespoons arrowroot powder (or all-purpose flour)
• 1/2 teaspoon salt
• Pepper to taste
• 2 pounds beef stew meat, cut into 1-inch cubes
• 6 bagged carrots, cut into 1-inch chunks
• 1 pound baby new potatoes
• 2 zucchinis, halved lengthwise and sliced crosswise into¼-inch thick half moons
• freshly sliced basil for serving

Instructions

• Preheat the oven to 400^oF
• In a large bowl, crush the tomatoes with your hands and add in the, garlic, broth, Worcestershire sauce, arrowroot, salt, and season with pepper.
• Place the beef and carrots in a 9 x 13 baking dish and evenly pour over the broth mixture. Cover with foil and bake for 1 hour.Uncover, fold in the potatoes, and cook another 60 to 80 minutes (uncovered) or until meat and potatoes are tender, stirring halfway through. Uncover, taste, and if needs more salt, season with more salt and then add the zucchini and give a big stir to combine. Let sit for 10 minutes for the zucchini to soften.Garnish with basil and serve.

The post Summer Baked Beef Stew appeared first on Inspiralized.

Fra diavolo is a spicy tomato sauce that’s tossed usually with pasta and seafood, with plenty of garlic, red pepper flakes, and some simple herbs like basil and oregano.

There are fancy ways to make this and simple ways, and I’ve gone with the latter, because I wanted to share this favorite pasta sauce of mine (yes! it’s my go-to pasta order when out at restaurants) in an approachable, doable way.

Since we’re still not going to restaurants here in New Jersey (it’s too cold to sit outside and we don’t feel comfortable sitting inside) I’ve been craving fresh and fancy pasta. This sauce hits the spot and with zucchini noodles, it’s nice and light, perfect for leaving extra room for dessert or as a light dinner in the summertime.

The key to this dish is buying a can of crushed tomatoes that has basil added. Otherwise, you’ll want to stir in a tablespoon or two of freshly shredded basil in at the end, once the sauce is done, to bring that fra diavolo flavor to life!

And dare I say it’s the ideal romantic night in meal – either as a self-care meal or something special between you and your partner.

If you like fra diavolo, you can try it with lobster, like this original recipe I made.

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Shrimp Fra Diavolo with Zucchini Noodles

A simple, easy recipe for a shrimp in fra diavolo sauce with zucchini noodles that comes together in 30 minutes.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Ingredients

• 4 4medium zucchinis, spiralized into spaghetti noodles (Blade D on theInspiralizer)
• 1 1/4 pounds medium shrimp, shelled, cleaned
• salt and pepper
• 2 tablespoons extra virgin olive oil
• 1/4 cup diced onions
• 2 garlic cloves
• 1/4 teaspoon red pepper flakes (or closer to 1/2 teaspoon, if you like spice)
• 14.5 ounce can crushed tomatoes with basil
• 1/4 teaspoon dried oregano

Instructions

• Season the shrimp with salt and pepper.
• Heat half of the oil in a large, deep skillet over medium heat. Once the oil is shimmering, add the shrimp and cook for 2 minutes, flip, and cook another 2-3 minutes or until shrimp is C-shaped and opaque. Using tongs, set aside in a bowl. Add the zucchini noodles into the skillet and toss until al dente, about 5 minutes. Using tongs, set aside in a colander in the sink to drain.
• Carefully wipe down the skillet and immediately add the remaining oil to the skillet and then the onions, garlic, and red pepper flakes. Cook, stirring, until onions are translucent, about 6 minutes. Add the tomatoes and season with oregano, salt, pepper, and stir well. Simmer until sauce thickens slightly, about 10minutes. Add the shrimp and any juices and cook for another minute for the flavors to meld. Taste and season with salt, if needed. Serve with the zucchini noodles.

The post Shrimp Fra Diavolo with Zucchini Noodles appeared first on Inspiralized.

Greek Chicken Zoodle Soup with Dill

First off, a big congratulations to my friend Phoebe Lapine, who just published (last week!) her latest book, SIBO Made Simple: 90 Healing Recipes and Practical Strategies to Rebalance Your Gut for Good. Bravo to her for breaking through the confusion and stigmas of auto-immune diseases and speaking up with life-changing resources that she’s spent years working on.

If you struggle with SIBO (for those of you who are wondering what that is – as I did – it stands for ‘small intestinal bacterial overgrowth’ and is a pretty debilitating illness, if not treated properly.) In Phoebe’s book, she covers every nook and cranny and offers accessible, approachable, and valuable strategies to help treat SIBO.

My favorite part of this book? The recipes! As someone who luckily doesn’t struggle with SIBO (although I have friends who do and they’ve now purchased this book!) I flipped to the recipe section and was blown away by how delicious, creative, and accessible the recipes were. Of course, I landed on this zoodle recipe (because #inspiralized) and everyone in my home gobbled It up – and it made the kitchen smell heavenly.

As Phoebe says in her book, it’s perfect for cold and flu season, but thanks to the zucchini noodles, also works on a chilly summer night. Totally! And if you are someone who cooks strictly seasonally, you could definitely swap up the spiralized veggie (try a butternut squash!)

This recipe was such a tasty spin on chicken noodle soup and this book is overflowing with information, inspiration, and, if you’re struggling with SIBO, is basically like a hug from a friend (and her name is Phoebe!)

If you or a friend struggle with SIBO, run to the store (or add to your cart!) Phoebe’s book SIBO Made Simple. Here are just a few things you’ll learn in this new book #SIBOMadeSimple that truly make it the most comprehensive resource for this type of gut healing: what to put in your SIBO medicine cabinet for managing side effects and symptoms, where probiotics and prebiotics fit into treatment, an overview of available dietary approaches, how to make your treatment work in tandem with your diet, advice on managing food fears while treating SIBO, how to safely reintroduce ingredients, diversify your diet and prevent relapse–And so much more! Pick up your copy today at SIBOMadeSimple.com to take advantage of the bonuses!

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Greek Chicken Zoodle Soup with Dill

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 pound boneless skinless chicken thighs
• Sea salt and freshly ground black pepper
• 1/2 small fennel bulb core removed, thinly sliced (about 1 cup)
• 2 medium-size carrots finely diced
• 8 cups Low-FODMAP Chicken Bone Broth page 000
• 1 medium-size zucchini about 8 ounces, spiralized into noodles
• 1/3 cup freshly squeezed lemon juice from 2 lemons
• 2 tablespoons chopped fresh dill
• 4 large eggs beaten

Instructions

• In a large stockpot or Dutch oven, heat the oil over medium-high heat. Season the chicken generously with salt and pepper. Add to the pot in an even layer and sear until a nice crust has formed on both sides, about 3 minutes per side. Transfer to a plate.
• Add the fennel and carrots to the pot. Sweat the veggies over medium heat, stirring occasionally and scraping up any brown bits that may have formed from the chicken, until tender, about 5 minutes. Return the chicken to the pot along with the broth and 1 teaspoon of salt. Bring to a boil, lower the heat, and gently simmer until the carrots are soft and the chicken is tender enough to pull apart with a fork, about 15 minutes.
• Remove the chicken from the pot again and transfer to a medium-size bowl. Shred with a fork into bite-size pieces.
• Meanwhile, add the zucchini noodles to the broth and simmer over low heat until tender, about 3 minutes. Remove the pot from the heat and add the lemon juice, shredded chicken, and dill.
• In a medium-size bowl or 4-cup measuring cup, beat the eggs.
• Temper the egg by slowly whisking in 1?4 cup of the hot broth into them, adding a very small amount at a time so as not to scramble the egg. Repeat with another 3/4 cup of broth. Once the egg mixture is warm to the touch and the broth is fully incorporated, stir the mixture into the soup. If your egg “breaks” into stringy bits, don’t freak out. It will still taste delicious, but will look a little funky—like Chinese egg drop soup. Pretend that’s what you were going for and, either way, serve immediately.

The post Greek Chicken Zoodle Soup with Dill appeared first on Inspiralized.

I love breakfast hashes. Whenever I’m feeling uninspired at breakfast, I make a potato hash, because I usually have potatoes, beans, eggs, and some sort of vegetable on hand. Just sauté it altogether and you’ve got a quick, restaurant-worthy breakfast. I’d definitely order this out at a restaurant, wouldn’t you?

There are a few keys to make this recipe great: smoke paprika for smokiness, vegetable broth to help soften the potatoes, and just enough olive oil to crisp up the potatoes at first. You’ll need a cast iron skillet or a great non stick pan (I’m loving Caraway at the moment) and start with a little oil to crisp up the potatoes.

Top this potato hash with fried eggs (or stir in some scrambled eggs) and you have a protein-packed, hearty breakfast whenever you’re in a rut! And remember, you can switch up the vegetable and use whatever you have on hand – try some shredded carrots or broccoli next time. And you can use sweet potatoes instead of white potatoes. If you’re a meat eater, add some bacon, of course.

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Smoky White Bean and Brussels Sprouts Potato Hash

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 russet potato small cubed
• salt and pepper
• 1 large garlic clove minced
• 12 ounces shredded Brussels sprouts
• 1 15oz can cannellini beans, drained and rinsed
• ¼ teaspoon smoked paprika
• 1/8 teaspoon chili powder
• vegetable broth as needed (or water, if you don’t have broth on hand)
• 4 eggs for frying if desired

Instructions

• Heat the olive oil in a large skillet over medium heat. Once heated, add the potatoes, season with salt and pepper, and let cook until almost fork tender, about 5 minutes. Add the garlic, Brussels sprouts and white beans, stir together, and season with smoked paprika, chili powder, salt, and pepper. Cook, stirring often, until sprouts are browned and potatoes are completely fork tender, about 10 more minutes, adding vegetable broth by the tablespoon as the vegetables dry out and potentially stick to the bottom of the pan.
• Meanwhile, fry four eggs in a large skillet or in batches. Divide the hash onto plates and top with the fried eggs. Serve with extra cracked pepper.

The post Smoky White Bean and Brussels Sprouts Potato Hash appeared first on Inspiralized.

I never understood people who loved sweet side dishes in general. At Thanksgiving, there’s cranberry sauce and sweet potato casserole. I’m a total savory person at mealtimes – I don’t even like fruit in my salads!

However, I appreciate traditions and I realize that many love these types of side dishes. And to be honest, when I was thinking of creative ways to present sides for the holidays, I came up with this sweet potato dish and now, I’m a total sweet side person! I think this side dish is going to become a new family tradition, and I’m so excited about it!

These sweet potatoes are like my grandmother used to make them – slightly burnt! She always used to joke about how she “burnt the sweet potatoes again,” but I think I’m on to her – she just loves them a little bit crispy and black on the edges! By baking them at a high temperature for less time, you get that perfectly tender cooked inside and a beautiful caramelization on the outside that brings out the natural sweetness in the sweet potatoes.

The sweet potatoes sit atop a maple cashew cream, made from cashews, water, maple syrup, cinnamon, and a hint of salt. It’s not too sweet, but sweet enough to make every serving more and more addictive! The crispy walnuts bring it altogether, not just for extra nuttiness, but to give the side some texture. You could toast the walnuts first, if you’d like even more depth of flavor.

Like I said, these sweet potatoes are so good that I’m going to make them a new family tradition. And perhaps it’ll make your table, too!

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Roasted Sweet Potatoes with Maple Cashew Cream and Walnuts

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Ingredients

• 4 large or 6 medium sweet potatoes, cut into wedges
• olive oil to drizzle
• salt
• 1/3 cup chopped walnuts
• For the cashew cream:
• 1 cup cashews soaked for at least 6 hours or overnight
• 1/3 cup water or ½ cup, if you want it creamier. 1/3 cup will be chunkier/thicker
• 2 tablespoons maple syrup
• ¼ teaspoon cinnamon

Instructions

• Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Drizzle the sweet potatoes lightly with olive oil, massage into the sweet potatoes, and then season with salt. Bake for 30-35 minutes or until fork tender and then broil for 5 minutes to burn the edges slightly.
• Drain and rinse the cashews and place them in a high speed blender along with the rest of the ingredients for the cashew sauce. Spread the cashew cream out on a large serving platter and set aside.
• Once the sweet potatoes are done roasting, lay them out on the cashew cream and top with walnuts. Serve.

The post Roasted Sweet Potatoes with Maple Cashew Cream and Walnuts appeared first on Inspiralized.

I’m really stepping up my salad game, now that we moved to a new apartment and I’m not as close to my favorite salad bar. I miss those build-your-own salads but what I realized is that they got me stuck in a rut and I was basically just eating canned vegetables, beans, and cheese over lettuce all the time and that’s not exciting at all.

I think canned tuna is highly underrated and underused. Tuna isn’t just for tuna salads, people! Tuna is such an easy (and tasty) way to add protein and essential omega 3 fatty acids to your diet and salads are one of my favorite ways to use it.

I love Caesar salads, but when the temperatures drop, I’m not as excited about cold salads as I am in the summertime. If you feel the same way as me, then here’s a tip: try cooking your winter lettuces (like kale and chard) alongside a crunchy vegetable (like here with broccoli) and season simply with salt and pepper for that warming flavor and consistency you’re craving.

Avocado goes with everything, but it’s especially important here because it’s creamy and the kale, broccoli, and tuna can seem a little dry if there’s not enough dressing and the avocado brings everything together for a well rounded bite.

If you’re not a tuna person, try this salad topped with your favorite protein – or sub some roasted chickpeas instead!

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Broccoli and Kale Caesar Salad with Tuna

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Ingredients

• 1 tablespoon extra virgin olive oil
• 4 cups thinly sliced and chopped broccoli florets
• 4 cups chopped curly kale
• salt and pepper
• 5 oz can wild caught tuna in water drained
• ¼ cup Caesar dressing I love Tessemae’s brand
• 1 small ripe avocado peeled, pitted, and cubed

Instructions

• Heat the oil in a large skillet over medium-high heat. Add the broccoli and cook until browned, about 5 minutes. Add the kale, season with salt and pepper and toss until wilted. Pour in the tuna and half of the Caesar dressing and toss to coat.
• Divide the mixture into plates (2 large portions or 4 smaller portions) and top with avocado and extra pepper. Drizzle over remaining dressing, if desired. Serve.

The post Broccoli and Kale Caesar Salad with Tuna 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.

During the summertime, I’m always on the hunt for new side dishes to serve at barbecues. As much as I love a good corn on the cob or macaroni salad, I like to switch it up and pack in as much flavor as possible.

The smoky chipotle cashew cream sauce here is the key to a next-level side dish. Especially if you’re serving this alongside some grilled meats or seafood, the smokiness of the vegan cream sauce is the perfect complement. Made with pureed cashews, chipotles and adobo sauce, and a little bit of garlic, this easy blender made sauce will have you elevating all of your foods with a good drizzle.

The broccoli and potatoes are grilled and chopped, so the potatoes become slightly smashed in the process, so the consistency of this salad is amazing and every bite has a bit of broccoli and a bit of potato, with a little char. Topped with crunchy cashews, this salad has just enough crunch.

Trust me on this one and make this dish and bring it with you to your next gathering or make it at home for your family or yourself. And in the wintertime (or if you don’t have a grill) you can just use an oven to roast the veggies!

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Grilled Broccoli and Potato Salad with Smoky Chipotle Cashew Cream Sauce

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Ingredients

• 4 cups of broccoli florets
• olive oil to drizzle
• ½ teaspoon garlic powder
• salt and pepper
• 12 ounces yellow creamer potatoes halved
• handful of raw cashews
• For the cashew sauce:
• 1 cup cashews soaked for at least 6 hours or overnight
• ½ cup water
• 1 garlic clove minced
• 1.5 tablespoons adobo sauce from a can of chipotle peppers in adobo + 1 pepper
• ½ ripe lime juiced
• 1/8 teaspoon smoked paprika
• salt and pepper

Instructions

• If using an oven, preheat to 400 degrees. Line a baking tray with parchment paper. If using a grill, preheat the grill to medium high, about 400-450 degrees.
• In a large mixing bowl, add the broccoli and drizzle with olive oil. Toss to coat and season with half of the garlic powder, salt, and pepper and toss again. Transfer to a grill basket and set aside. If using an oven, place on one side of the prepared baking tray.
• In the same large mixing bowl, add in the potatoes and drizzle with olive oil. Toss to coat. Season with remaining garlic powder, salt and pepper and toss again. Transfer to a grill basket. If using an oven, transfer to the prepared baking tray.
• Grill both the broccoli and potatoes for 15-20 minutes, tossing the broccoli every 5 minutes or until broccoli is mostly fork tender. You may want to keep the potatoes on for an additional 5-10 minutes longer than the broccoli. Remove from the grill. If using an oven, roast for 25 minutes or until broccoli and potatoes are mostly fork tender.
• While broccoli and potatoes cook, prepare the cashew sauce. Drain and rinse the cashews and place them in a high speed blender (I used a Nutribullet) along with the rest of the ingredients for the cashew sauce.
• Finely chop the raw cashews and set aside.
• Once broccoli and potatoes are done cooking, remove from heat and roughly chop the broccoli and potatoes. Transfer both to a large serving bowl and toss together. Drizzle with the chipotle sauce and top with chopped cashews. Serve.

The post Grilled Broccoli and Potato Salad with Smoky Chipotle Cashew Cream Sauce appeared first on Inspiralized.

We all know that adding spiralized vegetable noodles into your soups not only amps up the flavor of the meal, it packs in more nutrients and fiber, which fills you up and nourishes your body all at the same time.

This soup wasn’t originally going to have an Asian flair (the Thai red curry paste.) But, when I tasted it towards the end, I thought it needed a little something, so I stirred in some red curry paste and the flavors of the long-simmered chicken broth and the carrots really married well together. Plus, the little spritz of lime at the end gives it a tang and brings all the flavors together!

The bell peppers are a nice crunch and make this bowl extra colorful – alas, eating the rainbow is an essential part of eating healthy, right?

This recipe was originally made with turnips, but I wanted to try it out with carrot noodles, and I like the flavors better for this soup. Below, you can watch a video of how it was originally made.

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Spicy Asian Chicken Turnip Noodle Soup

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 3

Ingredients

• 1 12 - ounce chicken breast with bones, skin discarded
• 6 cups low-sodium chicken broth
• 2 cups of water
• 1 red bell pepper
• 5 scallions
• 2 teaspoons red curry paste
• 1 large carrot
• ¼ cup cilantro leaves
• 1 lime cut into wedges for serving

Instructions

• Place a medium saucepan over medium heat and bring the chicken, broth and two cups of water to a simmer.
• Lower the heat to low, cover and simmer until the chicken is cooked through, about 30 minutes. Remove the chicken and let cool.
• While the chicken is cooking, deseed and then thinly slice the red bell pepper and slice the scallions on an angle. Then, peel the turnips, spiralize them using Blade C and trim them for ease of serving. Set all aside.
• Then, shred the chicken and set aside, returning only the bones back into the simmering broth and raise the heat to bring to a boil. Then, let cook uncovered and reduce down by about one-third, about 10-15 minutes.
• Once reduced, strain the broth by scooping out the bones with a slotted spoon. Whisk the curry paste into the broth and return to a simmer over medium-high heat. Add the turnip noodles and bell pepper and cook until the noodles are just tender, about 3 minutes. Then, stir in the shredded chicken and scallions.
• Ladle the soup into bowls and top with cilantro leaves. Serve with the lime wedges.

The post Spicy Asian Chicken Carrot Noodle Soup appeared first on Inspiralized.

One of the first dishes I made vegan back in 2008 when I “went vegan” for three years was paella. Paella is such a flavorful, rich, and beautifully textured dish and I wanted to recreate those same robust flavors and textures.

You’ll be amazed by how similar to paella this dish tastes – it only takes a few simple seasonings like paprika, cayenne, and saffron to give this recipe that classic flavor. Some simple vegetables like bell peppers and artichoke hearts give the paella heartiness and olives give each forkful that much needed saltiness that you’d get otherwise from a meat or seafood.

Of course, the real star here is the carrot rice. Now, if you can’t find carrots large enough to spiralize, simple chop them into small cubes and pulse them in the food processor until rice like – that’ll do. Otherwise, this would work beautifully with sweet potato, golden beet or butternut squash as well. The spiralized rice soaks up all the delicious flavor in this recipe and makes for a tasty meal.

And as a bonus point, since this is a vegan paella, it saves well in the refrigerator! Did someone say meal prep?

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

Nutritional Information & Recipe

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Vegan Spiralized Paella

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4

Ingredients

• 3 large carrots peeled, Blade D
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 1 yellow onion diced
• 1/2 teaspoon cayenne pepper
• 1.5 teaspoons paprika
• 1.5 teaspoons smoked paprika
• 1 teaspoon saffron threads
• salt to taste
• 2 cups chopped broccoli florets
• 1 red bell pepper sliced into strips (or spiralized with Blade A and noodles trimmed)
• 1 14.5 ounce can of diced tomatoes (if you like tomatoes, use a 28oz can of tomatoes and omit the vegetable broth later)
• 1 cup frozen peas
• 1 tablespoon freshly chopped cilantro
• 1 14.5oz can quartered artichoke hearts
• pepper to taste
• 1/2 cup vegetable broth
• 1/2 cup pitted green olives
• 1 tablespoon minced parsley for garnish
• 4 – 6 lemon wedges to serve

Instructions

• Pulse the carrot noodles in a food processor until rice-like. Set aside.
• Heat olive oil in large skillet over medium heat. Once the oil heats, add in the garlic and onions and let cook for 3 minutes or until softened. Then, add in the cayenne, paprika, and saffron. Season with salt.
• Add in the broccoli and bell peppers and cook for 3 minutes or until they begin to soften. Then, using tongs, remove the bell peppers and set aside on a plate. Add in the tomatoes and stir well. Then, add in peas, carrot rice, cilantro, artichokes, salt and pepper, and vegetable broth. Stir to combine and then decoratively add in the bell peppers. Add in the olives, pressing them into the carrot rice, submerging.
• Let the mixture cook undisturbed, for 10 minutes or until the carrot rice is softened to your preference (taste to tell.)
• Garnish with parsley and serve immediately with lemon wedges.

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If you’ve never tried ricing vegetables before and using them as a grain substitute, let this be your inspiration! Here, we take butternut squash, rice it, and cook it in a green curry paste with coconut milk as a Thai style risotto dish. It’s topped with crunchy chopped cashews for a perfect consistency!

I made two versions of this curry – one with chicken and one without, depending on your dietary preferences. If you don’t use chicken, I recommend using another protein – perhaps stirring in some tofu, some edamame beans, or your favorite plant based protein!

I love green curry paste, it’s more subtle than red curry paste and it transports me back to our Thai vacation. The butternut squash is slightly sweet and cooks to an al dente texture that leaves you saying, “that’s not real rice?!” It’s that good!

How to make vegetable rice

• Spiralize your vegetable OR chop it into cubes
• Place the noodles or cubes in a food processor and pulse until rice like
• Use the riced vegetable in a rice or grain dish

Whether you use chicken or not, you’re going to love this butternut squash risotto! If you want to make more risotto-style dishes, try my Crispy Salmon with Butternut Squash Risotto next!

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Thai Green Curry Butternut Squash Risotto with Cashews

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Ingredients

• 4 cups cubed butternut squash
• 1/4 cup raw cashews
• 1 tablespoon coconut oil
• ½ cup diced onion
• 1 garlic clove minced
• 1 ” knob of ginger peeled, minced
• 2 heaping tablespoons green curry paste
• salt and pepper
• 1 15oz can lite coconut milk
• if desired: 1 cup shredded cooked chicken
• 1 lime juiced
• 2 cups baby spinach
• to garnish: fresh cilantro leaves

Instructions

• Place the butternut squash in a food processor and process until rice-like. Pour into a bowl and set aside. Wipe out the food processor and add in the cashews and edamame and pulse until chopped. Set aside.
• Heat the oil in a large skillet over medium heat. Once the oil is shimmering, add the onion, garlic, and ginger and cook for 1 minute or until fragrant. Add the curry paste and stir until vegetables are coated. Add the butternut squash rice, season with salt and pepper, and stir well to combine for about 1 minute. Add the coconut milk and stir well to combine. If using chicken, add in the chicken here. Let the mixture cook for 5-10 minutes until butternut squash is no longer crunchy.
• Once butternut squash rice is about done, stir in the lime juice and spinach and let cook for 1-2 more minutes or until spinach wilts. Remove from heat, divide into bowls, top with cashews and edamame, and garnish with cilantro. Serve warm.

The post Thai Green Curry Butternut Squash Risotto with Cashews appeared first on Inspiralized.

Red Curry Shrimp with Sweet Potato Noodles

When I first flip through a fellow food blogger’s new cookbook, I always look for the spiralized recipe (or recipes, plural!) I love seeing the way my peers use their spiralizers, and I’m always wowed by the creativity! When I got my hands on a copy of The Defined Dish’s new cookbook (also titled The Defined Dish!), I instantly knew I had to make the Red Curry Shrimp with Sweet Potato Noodles.

I don’t use Blade C enough on the Inspiralizer, and I love it here – it makes a wider noodle that gives the delicious curry sauce more surface area to cling to, infusing more flavor and sauce in every bite. The shrimp is simple enough in flavor to let the curry stand out, but also adds an even deeper, tastier flavor! Crunchy broccoli and bell peppers seal the deal and make this easy weeknight dish (that only uses 1 plate and 1 skillet to make) a quick favorite.

I followed the recipe exactly aside from a couple changes:

• For me, 4 minutes isn’t enough to cook sweet potato noodles in a skillet, so I said 10 minutes, but it took me about 8, so just keep forking the noodles (or tasting them!) until you reach your desired noodle consistency.
• The recipe just says to spiralize the sweet potato noodles, but based on her photo in the cookbook, it most resembled Blade C on the Inspiralizer, so if you have the Inspiralizer, use Blade C!

Other than that, I can’t wait to make this over and over again – and don’t skimp on the fresh cilantro on the end, it adds another dimension of flavor! I love finishing with fresh herbs, it adds so much for such little effort!

Congrats to Alex on her first cookbook – it’s going to be a best seller for a long time, it’s such a weeknight dinner companion!

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

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Red Curry Shrimp with Sweet Potato Noodles

Total Time 30 minutes minutes

Ingredients

• 1 pound peeled deveined, tail-off shrimp
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 4 tablespoons avocado oil
• 3 cups broccoli cut into small florets (or 1 small head of broccoli)
• 1 cup red bell pepper diced small (or 1 medium bell pepper)
• 1 pound sweet potato or 1 large sweet potato, scrubbed and spiralized on Blade C
• 2 tablespoons red curry paste I like Mae Ploy brand
• 1 [13 ounce] can unsweetened full fat coconut milk
• 1 teaspoon fish sauce I like Red Boat brand
• 2 tablespoons fresh cilantro leaves

Instructions

• Season the shrimp with kosher salt and pepper.
• Heat 2 tablespoons of the oil in a large skillet over medium-high heat. When shimmering, add the shrimp to the skillet in a single layer and sear until cooked through and golden brown, about 2-3 minutes per side (you may need to do this in batches depending on the size of your skillet). Transfer cooked shrimp to a plate and set aside.
• Add another tablespoon of oil to the skillet along with the broccoli florets and red bell pepper. Saute for 2 minutes, stirring, then add 1/4 cup water. Continue sautéing the veggies until the water has completely evaporated and the veggies are tender, about 3-4 for minutes.
• Add the remaining tablespoon of oil to the skillet and the spiralized sweet potato and cook, stirring, until just tender, about 10 minutes. Transfer the cooked sweet potato and veggies onto the plate with the shrimp and set aside.
• If the skillet is dry, add 1 more teaspoon of oil along with the tablespoon of red curry paste. Saute the red curry paste until fragrant, about 1 minute. Pour in the coconut milk and whisk to combine with the curry paste. Bring to a simmer. Once simmering, add the fish sauce, then cooked veggies and shrimp back into the skillet and toss until evenly coated.
• Stir in the fresh cilantro and serve immediately.

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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.

These chicken tenders will have you nostalgic from the first bite! The tenders are breaded in an almond meal mixture with dried Italian herbs for a flavor boost in every bite and a soft breading that’s nutritious and satisfying. While these tenders can totally be enjoyed on their own (for kids and adults!), I love making them into a whole dinner meal by adding a side.

We’re big marinara sauce dippers, so I served the tenders with a dollop of warmed marinara sauce. The sauce elevates this dish and gives it more flavor and interest. And instead of French fries, we’re having spiralized potatoes which are seasoned lightly with garlic powder, salt and pepper to tie all the flavors together and also give this meal a savory, starchy side.

Finish up with a side salad drizzled with some olive oil and red wine vinegar and you have a complete meal that’s meal prep friendly and will bring you back to your childhood days of chicken tender dinners!

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

Nutritional Information & Recipe

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Gluten-Free Chicken Tender Dinner with Spiralized Potatoes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Ingredients

• 1 tablespoon extra virgin olive oil
• 2-3 medium red potatoes Blade D, noodles trimmed
• 1 teaspoon garlic powder
• salt and pepper
• 1 egg beaten
• ½ cup almond flour
• ½ teaspoon oregano
• ½ teaspoon parsley
• ½ teaspoon basil
• 1 pound chicken tenders
• 1 tablespoon coconut oil
• 1 cup marinara sauce
• To serve: side salad

Instructions

• Heat the olive oil in a large skillet over medium-high heat. Once oil is shimmering, add the potato noodles and season with half of the garlic powder, salt, and pepper. Toss to coat and let cook for 10 minutes or until cooked through, covering the skillet if needed to keep moist.
• Meanwhile, take out two shallow bowls or plates and one larger plate that can fit all the chicken tenders. In one bowl/plate, add the egg. In the other bowl/plate, add the almond flour, oregano, parsley, basil, and remaining garlic powder and mix together with fingers or a fork until combined. Season the chicken tenders with salt and pepper. Take a chicken tender, dip in the egg wash, roll in the almond flour mixture, and place on the larger plate.
• Once the potatoes are done, set aside and cover to keep warm. Heat the coconut oil in the same large skillet over medium-high heat and immediately add the chicken tenders. Let cook for 3 minutes, flip, and cook 3-5 minutes or until opaque and cooked through.
• Meanwhile, place the sauce in a small pot over medium-high heat and cook until heated through. Cover to keep warm as the chicken finishes cooking.
• Once chicken is done, divide the tenders and potatoes on plates and drizzle the tenders with the sauce. Serve with side salad.

The post Gluten-Free Chicken Tender Dinner with Spiralized Potatoes appeared first on Inspiralized.

Spiralized Golden Beet Arroz con Pollo

Arroz con pollo is a traditional Spanish and Latin American dish that literally translated to “rice with chicken.” Typically, it’s made with chicken, rice, peas, tomatoes, bell peppers, garlic, and some seasonings. It’s one of those comforting dishes that you find yourself going for seconds.

This is one of my husband’s favorite meals of mine, because it brings him back to his home roots in Puerto Rico, where he ate a lot of chicken and rice. This version uses spiralized golden beets that have been pulsed in a food processor to make rice-like bits which can be treated like rice!

What I love about using golden beets here (aside from the gorgeous color) is that they absorb the juices in this dish so well and create a juicier flavor with every bite. Golden beets are packed with vitamins and minerals, so every bite is also a nutritional boost.

This dish actually saves well in the fridge or freezer, so make it on your next meal prep day! And I wouldn’t recommend using red beets, stick to golden beets (for color and flavor.) Other than that, this one pan dish is guaranteed to wow even the most scrupulous of veggie rice dishes!

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

Nutritional Information & Recipe

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Spiralized Golden Beet Arroz con Pollo

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 4

Ingredients

• For the chicken:
• 1.25 pounds bone-in chicken combination of legs, breasts and thighs
• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1 tablespoon extra virgin olive oil
• salt and pepper
• 1/4 cup chicken broth as needed
• For the rice mixture:
• 4 golden beets peeled, Blade D
• 1 medium yellow onion diced
• 1 red bell pepper seeded and diced
• 1 green bell pepper seeded and diced
• 2 large garlic cloves minced
• 1 14.5 oz can diced tomatoes
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• salt and pepper
• 1/2 cup defrosted peas

Instructions

• Place the chicken in a plastic bag along with the paprika, onion powder, garlic powder, and cumin. Shake the bag to coat the chicken.
• Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add in the chicken and season with salt and pepper. Cook the chicken until browned on all sides and no pink is showing, about 5 minutes per side. Add the chicken broth as the pan dries and the chicken starts to stick. Using tongs, transfer the chicken to a plate and set aside.
• While chicken cooks, place the beet noodles into a food processor and pulse until rice-like. You may have to do this in batches. Set aside.
• Add the onions, bell peppers, and garlic to the pan and cook for 5 minutes or until vegetables soften. Add in the tomatoes, paprika, cumin, and chili powder and stir to coat the veggies in the seasonings.
• Add in the golden beet rice. Stir together to combine with the veggies. Nestle in the cooked chicken and pour over any juices left on the plate. Cover and let cook for 15 minutes or until the chicken is no longer pink when sliced into its thickest part, adding the peas after about 10 minutes of cooking and letting cook uncovered for 5-10 minutes more to let chicken broth and moisture absorb.
• Divide the chicken and golden beet mixture into bowls.

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