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

Make sure the area is dry and then press down on the middle of the Inspiralizer and turn the clamps from left to right to secure. The Inspiralizer should not budge.

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

Align the center of one end of the vegetable or fruit with the central coring blade (above the blades). Then, press firmly to secure the teeth of the handle into the opposite end to secure it.

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

Spiralizing resources

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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.
...

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