July 4th Spiralized Recipe Roundup

July 4th Spiralized Recipe Roundup

July 4th Spiralized Recipe Roundup

July Fourth holiday is right around the corner and because we all love our spiralizers (er, Inspiralizers), why not make it healthier with some veggie noodles?

I’ve got you covered for those July 4th BBQs!

Today, I’m rounding up my favorite picks for the holiday.

Before we get to this year’s roundup, also check out my favorites since last year in the following roundups:

Since those roundups, I have a few to add to the mix, as picture above:

Top left: Goat Cheese, Beet Noodle and Cherry Salad

Top right: Chilled Zucchini Noodle and Prosciutto Salad with Sunflower Seeds

Bottom: Peas and Pesto Potato Noodles

Also, I wanted to share some pictures from an event that I did at Equinox Sports Club on 61st Street in Manhattan on Saturday, June 13th! About a hundred of you gathered to participate in this Equinox’s first-ever rooftop spin class! Then, we enjoyed some zucchini noodles (from the cover recipe of the Inspiralized cookbook!)

Inspiralized at Equinox

It was a gorgeous, sunny day and we all spun our hearts out, in celebration of summer and everything Inspiralized! It was a blast to spin with everyone, and I’m happy to have been able to do it at such a beautiful location (Equinox gyms are stunning – especially this one, with the rooftop!)

Inspiralized at Equinox

Here are some more pictures from the event- and cheers to many more! If anyone has questions about membership/the club itself, contact Kelsey Thomas.

Inspiralized at Equinox

Photo credit: Michael Mason Photography

Note: I am currently on my honeymoon and won’t be able to answer any questions or comments. Thank you for your patience and understanding while I enjoy this time with my…. husband!

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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These look delicious! And what a fun ride! I hope you're having a blast on your honeymoon!
Brecknell says:
Have fun on the honeymoon. These foods look fantastic. I'm always looking for new ways to eat better and this post provided me with some great ideas and tools to do just that.
[…] Just about alllllll of the recipes in this July 4th Spiralized Recipe Roundup from Inspiralized. […]
Karen Baroni says:
I just tried my machine for the first time. I tried the Bacon Cacio E Pepe. It was delicious! My Italian husband loved the noodles. I am looking forward to trying other recipes in the book and from the website. Thanks for inventing this great machine and for your website!
Samantha says:
I just bought this at Walmart. Tried it for the first time, and although I love your inspiring story, and like the idea behind this product, it is cheaply made and not worth $40. I don't feel the product is well made, never clamped to my counter as advertised, and you can't tell easily what blade you're using. Also, carrots didn't spiralize and got stuck under the big blade and I honestly couldn't get them out. I was afraid of cutting myself. I will be returning this to WM. I will try some of your recipes, though, just without the spiralizing part.
These are fantastic recipes for entertaining! Thanks for sharing :) For a yummy cucumber and shrimp recipe, check this out - http://www.ambitiouslyhealthy.com/2015/04/spirlaized-cucumber-and-grilled-shrimp.html

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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

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⁣

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.