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!

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7 comments

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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ramen is the perfect meal for this season of life. it’s cozy, comforting, filling, and satisfying. 🙏🏼 needless to say, I’ve been eating tons of ramen bowls lately, and I’m extra excited to share this one with you, a take on Japanese miso ramen: Miso Noodles with Smoky Tempeh (using @lightlifefoods Original Tempeh) and Kale. 🥬 🍜 #LightlifePartner⁣

this is kind of like two recipes in one, because this smoky tempeh is good on everything – in sandwiches, on salads, in grain bowls - it’s my go-to flavor when I’m making tempeh (especially for those who aren’t as far along on the tempeh train as I am.) the other recipe is the simplest miso ramen with kale, which you’ll be making over and over again. 👏🏼 also, you can simply sub in @lightlifefoods’ Smoky Tempeh product here, to save time!⁣

you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

Miso Ramen with Smoky Tempeh and Kale⁣
Serves: 4⁣

Ingredients⁣
2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
2 garlic cloves, minced⁣
1-inch knob ginger, minced⁣
4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

Directions⁣
Heat half the oil in a large skillet over medium heat. Add the tempeh slices and cook for 5 minutes until browned, stirring frequently.⁣

While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣

Heat the remaining oil in a large pot over medium-high heat. Once oil is shimmering, add the garlic and ginger and cook for 1 minute or until fragrant. Add the broth and 2 cups of water and bring to a boil over high heat.
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taco mondays are the new taco tuesdays! 🌮 but seriously... every day is a good day for a taco, right? 🥑⁣

the whole family loved these tonight, so I figured I'd share the recipe with you all! for so long, I over-thought fish tacos and now, I've got them down to a pretty easy science: slaw in an avocado sauce, a garnish, and pan seared cod. oh, and some quality corn tortillas, warmed in a skillet first (it makes such a difference!) 👇🏼⁣

cod fish tacos⁣
makes 9 tacos (3 servings) ⁣

ingredients ⁣
~ 1 ripe avocado⁣
~ 1 lime, juiced⁣
~ 1 small garlic clove, sliced⁣
~ 1 large handful cilantro⁣
~ salt and pepper⁣
~ 4 cups coleslaw mix ⁣
~ 9 corn tortillas ⁣
~ avocado oil ⁣
~ 3 boneless, skinless cod filets (about 3-ounces each) ⁣
~ 2/3 cup pineapple mango salsa (or similar) ⁣

directions⁣
in a food processor, place the avocado, lime, garlic, cilantro, 1/4 cup water, and season with salt and pepper and process until smooth. place the coleslaw in a large bowl and add the avocado crema and toss to coat. set aside.⁣

warm the tortillas in a large skillet and set aside, 3 on a plate. ⁣

add the oil to the skillet and once oil is hot, add the cod. cook for 5 minutes, flip, and cook another 5 minutes or until the cod flakes and is opaque. using a spatula, break the cod up into pieces. divide the cod onto the warmed tortillas. top with avocado slaw and mango salsa. serve.⁣

#tacotuesdays #tacosarelife #fishtacos #fishtaco #easydinner #easydinners #easydinnerideas #quickmeals
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if you’re planning meals for the week today, put this Teriyaki Salmon with Butternut Squash Rice & Broccoli on your list! 🥦⁣

it’s a 30 minute meal and one of those filling, umami meals that you’ll want to add to the weekly rotation! it works with chicken and tofu, too! 🙌🏼⁣

search the blog for the recipe - and save this video to watch before you make it! 📌 ⁣

#teriyaki #teriyakisalmon #spiralizer #healthydinnerideas #healthydinners #mealplans #30minutemeals #30minutemeal #salmondinner #salmonrecipe
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