Friday Favorites?

Inspiralized

Inspiralized

After not posting this morning, I felt a little “off.” How sad is that? I miss blogging already and it’s only the first week that I’ve not posted on Friday, trying to make more time for cookbook writing.

So, I failed. Well, sorta.

Instead of giving you a recipe, I thought I’d join the “Friday Favorites” trend today. I’ve seen lots of bloggers post up random links to things they’ve been diggin’. Well, I dig lots of stuff, so I’m in!

This week…

Favorite thing I ate: A vegan Bobo’s Oat bar (original favor) before my Spanish class to hold me over. Moist and not too sweet. How did I not know about these?

Favorite food thing: the GIF in this peep cake. Tieghan always nails it.

Favorite blog picture: the flour dusting here. I’m also a sucker for sleeve tattoos on men, even though Lu doesn’t have any and I have no tattoos.

Favorite song: Beth’s version of Hold On, We’re Going Home. Here.

Favorite new food blog: Sassy Kitchen. Those pictures!

Favorite new ingredient: Shaved asparagus a la here.

Favorite thing I did: Celebrated my birthday (it was on Tuesday) with my family.

Favorite news article: why Obama doesn’t take time figuring out what to eat or wear via FastCompany.

Favorite Instagram picture: these Coronas.

Favorite quote: It won’t be easy, but it’ll be worth it.

Favorite workout: kettle bell swing squats.

Favorite thing I bought: my latest manicure, really loving it.

Favorite TV show: Currently into The Walking Dead. Ugh. Nightmares, but I can’t stop!

Favorite kitchen gadget: this finger peeler, works like a charm!

 

What do you think of my Friday Fives? What are yours?

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1 comment

Julia says:
Thank you, Ali!

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hi! 👋🏼 just checking in! twins are doing so well, their little personalities are really shining through. and they’re getting so big, they barely fit on my chest together anymore 😭😭 (rio is almost 11 pounds and sol is almost 10!) they’re sleeping almost 5 hours at night which gives me some rest in between nursing sessions (if I’m lucky enough that one of my older kids doesn’t wake up in between that time 🤦🏻‍♀️.) as for me, I’m coming out of the newborn fog 🙏🏼 the hardest part has been dividing my time between all FOUR of my kids, honestly. I’ll never get it right 😏 today I had my 6 week postpartum check up and I guess everything is back where it’s supposed to go 😅 because I got the green light to resume normal life again, but can we be honest…. with twin newborns, I’m in no rush to 🏋🏻‍♀️ or 🍆 , ya know? ...

the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
...