Let’s get inspiralized!
Here, you’ll find everything you need to know about how to get started spiralizing plus ideas and inspiration for cooking those spiralized vegetables and fruits.
You’ll learn spiralizing is versatile, fun and life-changing! Inspiralized is what you and your meal will become – a healthier, more inspired version of the original!
- Ali Maffucci
How to spiralize
Decide what you're
going to make
The Inspiralizer comes complete with a thorough instruction manual. It comes fully assembled, all you need to do is decide what you’re going to make first!
Prepare the vegetable or fruit
Slice the ends of the vegetable or fruit off flatly and evenly. Then, peel it (optional). Slice the vegetable or fruit in half, if it’s larger than 6” long, for best leverage.
Secure with the countertop clamps
Choose your desired
noodle shape
The blades on the Noodle Twister are clearly labeled A, B, C, D. Pull and turn The Noodle Twister (the green knob) to select the noodle shape you want.
Secure your
vegetable or fruit
Spiralize!
Grasp the side handle for leverage and then grasp the turning handle (with the teeth.) Spin clockwise, applying pressure towards the blades. Watch the vegetable or fruit instantly turn into noodles!
What to spiralize
Noodle Shapes
Make thick, wide ribbons
Make fettuccine noodles
Make linguine noodles
Make spaghetti noodles
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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
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