Happy New Year from Inspiralized!

Happy New Year from Inspiralized

Cheers to a bright, beautiful, happy and Inspiralized 2014! 

In honor of the New Year, I’d like to recap my blog’s inaugural year (2013):

June 25: Quit my job.
June 26: Went to a local coffee shop and started Inspiralized.
June 27: Started my Facebook page.
July 8: Bought “Blogging for Dummies,” “Will Write for Food” and “Plate to Pixel” which I owe for most of my food photography and blogging success.
July 10: Got an official logo for Inspiralized.
July 11: My first photo submission was accepted on Foodgawker – my Broccoli Rabe Zucchini Pasta with Spicy Italian Sausage.
July 18: My first guest post! It was on Hoboken Girl.
August 6: Registered my LLC.
August 7: Moved to WordPress.org and got the blog officially designed and branded.
August 13: Created the Inspiralized bun.
August 21: Selected to be part of the POPSUGAR team as a contributor. 
September 18: Reached 1,000 followers on Instagram and ran my first spiralizer giveaway.
September 28: One of my recipes was featured in The Huffington Post.
October 7: Posted my first recipe featuring a spiralized butternut squash.
November 1: Released my first Inspiralized video.
November 15: Released my first Inspiralized cooking video.
November 24: Did my first sponsored post featuring Sir Kensington’s.
November 25: Launched my hard copy limited edition (self published) Inspiralized cookbook.
December 2: Launched the free iOS Inspiralized app.
December 3: Launched the limited edition Inspiralized e-cookbook.

I hope this timeline inspires someone to go for it. Your dreams can come true –  slow and steady wins the race, but it is possible

What was my favorite recipe of the year?

Gosh, that’s hard! It would probably have to be my Lemon Garlic Broccoli Zucchini Pasta with Prosciutto and Toasted Breadcrumbs.

IMG_1934 copy

Help support Inspiralized in the New Year by following me on Instagram, Twitter, Facebook, Vimeo and Pinterest. Every follower counts – one more Pin makes all the difference. Let’s Inspiralize the world together.

I can’t wait to bring you bigger and better recipes in the New Year! What will you spiralize?

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

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!

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8 comments

Anonymous says:
Very cool and inspiralizing! I really got motivated to keep moving forward with my dreams and keep a time log. Thanks. Oh. .. have you spiralized jicama?
Yes - post coming in the next few months, hint hint ;-)
Nic says:
Would love to follow you on G+ too ;o) and thanks for the great recipes and ideas.
Jen says:
So inspiring! Happy to be a part of it :) xoxo Jen
Joanne says:
I am super amazed by how much you have achieved in such a short time!! It's super inspiring!!
Thanks Joanne - you're so sweet! It's a challenge every day, but a fun one!
Alysia says:
Thanks for sharing your timeline! As an aspiring food (sort of) blogger, I always wonder how people blog full time. It's inspiring to read how successful your blog has become in such a short time (although, holy crap your recipes are great so I can see why). Did you plan inspiralized at all before quitting your job or was it just a spur of the moment great idea?
Alysia - thanks for the comment. I didn't plan Inspiralized, I just knew that the concept was good and that the spiralizer needed a resource. I quit my job without a major game plan, just a passion and a knowledge of blogging!

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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.
...