Happy Memorial Day! I hope you’re spending this holiday somewhere relaxing with great food (bonus points if it’s spiralized!) and people.
I’d like to give thanks to those who serve this amazing country and have therefore given me this wonderful opportunity to pursue my dreams and start my own business!
Now, back to the beach in sunny Florida with my fiance and family! Enjoy the rest of your weekend and safe travels!
Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!
Inspiralized started out of a pure passion for eating healthy and helping others. When Ali Maffucci, discovered the spiralizer, she quickly learned how easily it could be used to make creative, delicious and nutritious meals
A private and free Facebook community where you can interact and swap ideas with lovers of spiralizing all in one place.
Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our free starter guide
remember a couple weeks ago when I sat in front of this same mirror, tucked my long hair into a sweater and debated whether to chop it all off or not? 💇🏻♀️ I think we all know what that decision was 🤪
this is still by far the coziest sweater I own and they sell it in a yellow that's perfect for spring and I'm debating whether or not to get it 😬 I've been in a funk all week and can't seem to shake it. retail therapy moment?!
jokes aside, I need a vacation. more specifically, I need 🍹 on a 🏝... anyone else?
actually, I put the @oculus goggles on the other night to go to a virtual beach, and I almost started crying... the sounds of the seagulls, the little turtle crawling on the sand, the bright sun, the sounds of the waves crashing, the white stand, the wind and the palm trees.... I had no idea how therapeutic the ocean and the beach are for me!
I've thought a lot about where our first "trip" will be once it's safe to travel again, and I've decided on a beach resort. will you do something adventurous or something lazy and beachy? http://liketk.it/39bMq #liketkit @liketoknow.it
the easiest SHRIMP FRA DIAVOLO with ZUCCHINI NOODLES is up on the blog and ready for you to make! 🦐 🍝 I'm also sharing the recipe in this post, for those of you who prefer that 🙏🏼
there's a secret to this quick & easy fra diavolo: crushed tomatoes with basil added! 🍅 it's my lazy way of making sauce when it's not summertime and fresh basil is overpriced and not as fragrant anyway! the sauce is spiced up with red pepper flakes and it's served over zucchini noodles for a light but robust meal that's great for an intimate night in - with yourself or your partner! 🔥
swipe to the left for what you all came here for: lu's review! 👨🏽 and I hate to say it, but he's right... it's been a while since I've shared a good 'ole #zoodle recipe! do you all want more spiralized zucchini recipes?? 👇🏼👇🏼
SHRIMP FRA DIAVOLO with ZOODLES
Serves 4
Ingredients
~ 4 medium zucchinis, spiralized into spaghetti noodles (Blade D on the Inspiralizer)
~ 1 1/4 pounds medium shrimp, shelled, cleaned
~ salt and pepper
~ 2 tablespoons extra virgin olive oil
~ ¼ cup diced onions
~ 2 garlic cloves, minced
~ ¼ teaspoon red pepper flakes (or closer to ½ teaspoon, if you like a spicy sauce)
~ 1 14.5-ounce can crushed tomatoes with basil
~ ¼ teaspoon dried oregano
Directions
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 10 minutes. 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 zoodles!
making a batch of this VEGAN PUMPKIN SNACKING LOAF today 🍞! I love to have a few mini loafs in the freezer to easily defrost for breakfasts or snacks for the kids, but also for myself - slathered with nut butter and a little sprinkle of hemp seeds 🥜 or some honey, butter and cinnamon for the kids 🍯🧈
grab the recipe on the blog! happy monday! 🙌🏼
#Vegan #veganfood #veganfoodshare #whatveganseat #bestofvegan #vegetarian #glutenfree #veg #vegetarianfood #plantbased
went for a nice long walk outside with the kids (we haven’t been able to do that for a while, because it’s just been so freezing and/or snowing) 🥶 and then we decided to pick up some to-go sandwiches and while we waited, the kids had some banana bread and juice 🍊🍌🍞 luca said, “mama I want to stay here alllll day!” which made me feel sad, because we haven’t felt comfortable dining indoors yet, and I’m sure he misses the people watching at restaurants on the weekends 😔 it’s okay, I’m just filing this under “things we get to look forward to when it’s safe again” 💋 #jerseycity
3 comments