Crispy Parmesan Japanese Eggplant Slices

Japanese eggplants aren’t as popular as globe eggplants (hello, eggplant Parmesan!) and they have less seeds, are thinner, and cook more quickly. I am loving them, and since I’m also always looking for entertaining ideas in the summer, I figured I’d share an appetizer recipe.

The air fryer turns those panko breadcrumbs into crunchy delights and the Parmesan gives the eggplant slices a little nutty and salty flavor. Serve these with a tomato basil marinara sauce, basil, and your guests will have you asking, “what’s the recipe?!” Oh – and for a little spice, garnish with some red pepper flakes.

What seasonal summer produce would you like to see next in this series?

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Cheesy Carrot Sticks

If you don’t know Nicole from Kale Junkie yet or her new debut cookbook, Love to Eat, you’re about to! And you’re welcome.

I didn’t think I could love carrots anymore. They’re nutty, sweet, cheesy, warm, garlicky, they’re an elevated carrot that works as a standalone side dish at a holiday gathering or just as a fry-like side with a burger!

I had a lot of fun with these and I’m sharing this recipe just in time for the holidays. If you were thinking of doing the usual honey or maple glazed carrot side at Thanksgiving, think again – and try these!

From her cookbook, she says:

These Cheesy Carrot Sticks are perfectly crispy, perfectly cheesy, and perfectly garlicky too! It’s hard to believe that this dish comes together with just four simple ingredients.

And if you are thinking to yourself, “but I don’t want to chop carrots,” don’t think about it. Just do it. If I can peel carrots and quickly chop them up into sticks in five minutes flat, so can you. Then the rest is history.

Toss the carrots with olive oil, garlic, Parmigiano-Reggiano cheese, and salt & pepper – then bake! After you make this recipe the first time, I guarantee that you’ll double it the next time – it’s that good.

You must grab a copy of her cookbook, out now, called Love To Eat.

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Cheesy Carrot Sticks

Servings 4 people

Ingredients

• 1 1/2 pounds carrots, peeled and cut into 1/4-inch-thick sticks
• 3 tablespoons extra-virgin olive oil
• 3 cloves garlic, mashed
• 3/4 cup Parmigiano-Reggiano cheese, finely grated
• Sea salt and ground black pepper
• Chopped parsley to garnish (optional)

Instructions

• Preheat oven to 425ºF.
• In a large bowl, toss together the carrots, olive oil, mashed garlic, and cheese until evenly coated.
• Season with salt and pepper.
• Arrange the carrots in a single layer on a baking sheet, making sure that the carrots don’t stick together (give them space!).
• Bake for 22-25 minutes, tossing halfway through.
• They are ready once they are golden brown and crisp! Serve immediately so they don’t get soggy. Enjoy

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Some of my favorite ways of serving acorn squash is by simply roasting slices, stuffing a halved acorn squash with grains and legumes, and also simmering acorn squash in a fragrant curry sauce.

This acorn squash is the star of the show, over a bed of lentils with some salty crunchy pistachios, fluffy feta, and an herbed tahini sauce you’ll want to make over and over again. No seriously, bookmark this recipe and at the very least, make the tahini sauce.

The tahini sauce brings all the flavors together and breathes life into the earthy lentils.

I like to serve this family style, but it can also be enjoyed portioned out into bowls. If you want a heartier protein (although there’s plenty of protein here from the lentils and feta), you can top with a roasted tofu or chicken.

And dare I say… this is a great Thanksgiving dish, especially for vegetarians? Yes, I’m already thinking of 2022 Thanksgiving.

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Maple Roasted Acorn Squash and Lentils with Herbed Tahini Sauce

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 4 people

Ingredients

• 1 tablespoon maple syrup
• 3 tablespoons extra virginolive oil
• 1 large acorn squash
• ¼ teaspoon salt + more to taste
• pepper to taste
• 1 cup dry brown lentils
• 2 large garlic cloves chopped
• ¼ cup cilantro
• ¼ cup parsley
• ¼ cup basil
• 2 tablespoons freshly squeezed lemon juice
• ½ cup tahini
• 1/3 cup crumbled feta cheese
• 1/4 cup roasted and saltedpistachios chopped

Instructions

• Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. In a small bowl, stir together the maple syrup and 1 tablespoon of the olive oil and set aside.
• Cut the acorn squash in half and scoop out the seeds. Slice each half crosswise into ½-inch thick slices(half-moon shapes.) Lay the slices out on the prepared baking sheet, brush with the maple olive oil, and season with salt and pepper. Roast the squash until slightly browned, about 25 minutes.
• Meanwhile, cook the lentils.Place the lentils with 4 cups of water and a bay leaf in a medium pot and bring to a boil. Once boiling, reduce heat to medium and let simmer for 20 minutes or until tender. Drain off any excess liquid and remove the bay leaf.
• While lentils and squash cook, prepare the tahini sauce. In a food processor, pulse together the garlic, cilantro, parsley, basil, lemon juice, olive oil, and 1/3 cup water until combined. Add the tahini, ¼ teaspoon of salt, and season with pepper and blend until creamy and smooth. Taste and adjust with more salt, if needed.
• Spread the lentils out in a serving bowl. Top with acorn squash. Drizzle with tahini sauce, sprinkle with feta and pistachios.

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Sweet Potato Noodle Ham and Cheese Cups

True story: for one full year, I requested a ham and cheese sandwich for lunch. My mother used to always say, “Ali, please – anything else today!!” but I’d always say, “I want a ham and cheese!” I was a teenager who knew what she wanted, haha!

Ham and cheese is the perfect combo, because you get that salty ham and that savory, gooey cheese. Here, we’re using the same classic combo but ditching the bread and instead, using spiralized sweet potatoes for a little sweetness. If you’ve made these before, get ready for a better, easier version!

These are a hit with my kids, because they come in a muffin (aka “cup”) form and they love everything that comes as a muffin. Plus, they love sweet potatoes! And while they don’t like ham, the ham isn’t the main event of these cups, so the subtle salty taste lures them in.

If you don’t have ham, you could substitute hot dogs here! I love Applegate’s turkey hot dogs or if you want a fancier version, try pancetta (you’ll need to cook it entirely before adding to the sweet potato mixture.) You could even go with bacon and serve this with scrambled eggs. These cups are a lot of fun!

And if your kids really are picky and really love cheese, try sprinkling with a little extra cheddar cheese on top once you pack them into the muffin cups!

These freeze well, too – so add them to your meal prep.

Sweet Potato Noodle Ham and Cheese Cups

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Sweet Potato Noodle Ham and Cheese Cups

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Ingredients

• 1 tablespoon olive oil
• 1 medium sweet potato peeled, Blade D
• 1/8 teaspoon garlic powder
• salt and pepper
• 1 large egg
• 1/2 cup cubed ham or 1 hot dog, cubed
• 1/2 cup shredded cheddar cheese

Instructions

• Preheat the oven to 400 degrees. Grease a muffin tin with olive oil spray.
• Heat the oil in a medium skillet. Once oil is shimmering, add the sweet potato noodles and season with garlic powder, salt and pepper. Let cook for 7 minutes or until noodles are al dente, but mostly cooked through.
• Transfer the noodles to a medium mixing bowl and let cool for 5 minutes (you can put them in the fridge to speed this up.) Add the egg, ham (or hot dog!), cheddar cheese, and toss to combine. Pack the muffin cups half way through. Bake for 15-20 minutes or until the egg sets and the cups are firm. If you want, you can snap off any of the burnt parts on top of the muffins or keep them - I like the crunch! Serve.

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There’s something nostalgic, cozy, and happy about football season, and I’m so glad it’s back! Since we’ll be staying home this football season (for obvious reasons – #covid), I wanted to make some go-to healthy appetizers and side dishes to enjoy while we watch the NY Giants from home!

But seriously, if you love loaded potatoes, you’ll love these cauliflower steaks. The cauliflower is roasted until fork tender (you could also grill these!) and topped with the typical fixings – cheddar cheese, scallions, bacon, and avocado.

I also love these as a meal – serve with a big Caesar salad and turn it into a meal. They’re comforting, cozy flavors for any occasion. If you have a difficult time cutting the cauliflower into slabs, do your best, and then just make these with the cauliflower florets. When they’re done cooking on the baking sheet, bunch them altogether and then sprinkle the cheese on to kind of “connect” them into a big slab. And top!

Do you want more gameday recipes this fall?

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Gameday Loaded Cauliflower Steaks

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Ingredients

• 2 large heads cauliflower yields about 4-6 slabs
• olive oil to brush
• garlic powder to season
• salt and pepper
• 4 strips of bacon
• 2 scallions green parts only
• 1 ripe avocado
• 1 cup shredded cheddar cheese

Instructions

• Preheat the oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
• Trim the cauliflower of any green leaves. Cut the cauliflower into 1” thick slabs, cutting from the top to the bottom (lengthwise.) Place the slabs on the parchment paper and brush with olive oil. Season with garlic powder, salt, and pepper. Roast for 35-40 minutes or until fork tender.
• Meanwhile, place the bacon in a large skillet over medium-high heat. Cook for 5 minutes, flip, and cook another 5 minutes or until to your preferred crispiness. Transfer to a paper towel lined plate. Crumble.
• While bacon and cauliflower cooks, thinly slice the scallion. Peel, pit, and small cube the avocado. Set aside.
• Once cauliflower is done roasting, sprinkle each slab with cheese to cover all of the cauliflower, about ¼ cup. Place back in the oven for 5-7 minutes or until melted. Immediately top with crumbled bacon, scallions, and avocado. Serve.

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Easy Lentil Cakes

Lentil cakes are great because they’re versatile. You can literally make them into any kind of meal you want! I love them on a plate with a side veggie or salad, topped with some romesco sauce or a hummus. They can be enjoyed as a lentil burger patty (try with some melted cheese on top!) or broken up over a salad, like a bun-less burger salad!

Lentils are such a great source of nutrients (especially protein) and they are something all cooks should have in their pantry at all time! You can definitely try a flax egg here, although I haven’t tried it, it should work.

My kids love it with a dip to dip into – even Luca enjoys these!

And if you want a different flavor profile to these lentil cakes, try using a taco seasoning blend instead of the teaspoon of oregano. Or, use an Italian seasoning blend for a more “meatball” like flavor (and form the cakes into balls!) You can use some curry powder and turmeric instead of the oregano, for a curried lentil cake flavor! You get what I’m saying….

However you enjoy these, let me know by leaving a comment with a photo of your dish! We love to see what you’re whipping up for your families.

Recipe

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Easy Lentil Cakes

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Ingredients

• 1 cup brown lentils
• 3 cups water
• 1 bay leaf
• 1 tablespoon olive oil
• ½ cup chopped red onion
• 2 garlic cloves minced
• ¾ cup rolled oats
• 2 large eggs
• 1 teaspoon oregano
• salt and pepper
• grapeseed oil

Instructions

• Place the lentils, water, and bay leaf in a medium pot and bring to a boil. Once boiling, reduce heat to medium low and let cook until water evaporates and lentils are tender.
• While the lentils cook, heat the olive oil in a medium skillet. Once oil is shimmering, add the onions and garlic and cook until softened, about 5 minutes.
• Once lentils, onions, and garlic are all cooked, transfer to a food processor with the rolled oats, eggs, oregano, salt, and pepper. Pulse until able to be formed into patties. Shape mixture into 10-12 patties.
• Heat about a tablespoon of the grapeseed oil in a large skillet over medium-high heat. Once oil is shimmering, add the lentil cakes and fit as many as you can in the pan without touching. Cook for 3-5 minutes, flip, and cook another 3-5 minutes or until firmed and browned. Repeat with more oil and lentil mixture until all cakes are formed and cooked.
• Serve with your favorite sauce or dressing or dip.

Notes

Divide the cook time in half by buying about a 1 pound package of pre-cooked lentils!

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Before I learned how to use a grill (I know, I know – I blame it on living in apartments in my adult life and never having outdoor space for a grill!), I used to roast my vegetables 90% of the time.

Needless to say, I’ve learned how to roast vegetables pretty well! In this post, I’ll be sharing my favorite ways to roast vegetables. I’ll be updating this post with more vegetables and tips on roasting them as I roast them myself, so bookmark this page – it’ll grow with you!

Tips on roasting vegetables:

• Use a sheet pan with parchment paper or a silpat, unless you want them firmer and a little crispy and then use a sheet pan rubbed with a little olive oil to grease it up
• Try to lay out the vegetables so they don’t touch each other and there’s a little room (1/8″) between them
• For cruciferous vegetables, don’t be afraid to use olive oil! If you want them crispy and slightly burnt, you don’t need to use much oil, but if you want them soft, use more olive oil and massage the oil into the crevices of the vegetables with your hands.
• Don’t be afraid to check them periodically! While the point of roasting veggies on a sheet pan is for ease, it’s easy to burn or undercook vegetables – so check them every 10 minutes and then every 5 minutes after their instructed roast time. Every oven is different!
• As for oils, I love avocado oil or olive oil, I’ve had best results and flavors with those oils.

Cauliflower and Sweet Potatoes

Cook times and heat

• For a little char on the potatoes and cauliflower, at 425 degrees, the potatoes for 25 minutes and the cauliflower for 35-40 minutes.
• For a longer roast time but less charring, roast potatoes at 400 degrees for 30-35 minutes and the cauliflower for 45-50 minutes.

Seasonings

• Always start with olive oil, salt, and pepper
• Cauliflower favorites: curry powder, garlic powder, chili powder
• Sweet potato favorites: garlic powder, paprika, or cinnamon (for the kids!)

Carrots and Broccoli

Cook times and heat

• Roast carrots at 400 degrees for 40-45 minutes for fork tenderness, shaking the pan every 5 minutes after 30 minutes
• Broccoli can be tricky, because it easily burns, so per my note above, make sure you use enough olive oil and massage it into the broccoli florets. Roast at 400 degrees for 25-30 minutes, shaking the pan after 20 minutes, every 5 minutes.

Seasonings

• Always start with olive oil, salt, and pepper
• Carrot favorites: curry powder, garlic powder, paprika, or cinnamon (for the kids!)
• Broccoli favorites: garlic powder

Stay tuned for more vegetables!

The post Roasted Vegetables Guide appeared first on Inspiralized.

Crispy Salmon Fish Sticks

Most toddlers love fried foods and these crispy fish sticks have the same texture as a fried fish stick, without the processed oils!

If you have a picky eater that doesn’t love seafood, try these fish sticks out and you may surprise your little one! Dipped in their favorite condiment, these crispy sticks are a tasty way to enjoy fish with your family.

The air fryer works its magic and ensures each fish stick is nice and crispy!

As a side, try a refreshingly crunchy Caesar salad or some roasted or steamed broccoli with lemon. Or make this truly “fish and chips” by serving it with some potato wedges or French fries.

Even for adults, these salmon fish sticks are a new way to enjoy salmon!

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Crispy Salmon Fish Sticks

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Ingredients

• 1 egg beaten
• 1 teaspoon water
• 1 cup panko bread crumbs + more if needed
• 1/4 teaspoon garlic powder
• 1/4 teaspoon paprika
• salt and pepper
• 8 oz salmon sliced into 4 "sticks"
• cooking spray

Instructions

• Preheat the air fryer to 400 degrees. Meanwhile, setup the egg wash and dredge. In one shallow dish, add the egg and whisk it together with the water. In another shallow dish, add the panko breadcrumbs, garlic powder, paprika, salt and pepper. Mix the panko mixture together so the seasonings spread evenly.
• With one hand, roll a piece of salmon in the egg wash and lay it in the panko mixture. With the other hand, roll the salmon in the panko. Lay on a plate and repeat with the remaining salmon.
• Spray the bottom of the air fryer tray with cooking spray. Lay out the breaded salmon, spray the tops with cooking spray and cook for 10 minutes. Serve warm.

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I’m extra excited for today’s recipe, for a few reasons, but primarily because when I was pregnant with Roma, I had an addiction to breakfast biscuits (particularly from this one restaurant in Jersey City) and now, I have a healthy version that I can make to satisfy that craving at home – and it’s all thanks to Rachel Mansfield and her debut cookbook, Just the Good Stuff (JTGS).

If you don’t know Rachel already, she’s the woman behind the Instagram account rachLmansfield, where she shares healthy inspiration for eats, living, motherhood, and more. She bakes the most delectable goods and they are all made with wholesome, nourishing ingredients. She also recently came out with a podcast series called Just the Good Stuff – give it a listen here!

In her debut cookbook, she offers much more than just baked goods, though – there are savory recipes, snacking recipes, and easy weeknight dinners. If you want recipes that are nostalgic of all your favorite foods, but made healthier, look no further – I’m talking healthy Pop-Tarts, people!

And you all know that I’m not a baker, so if I’m able to whip up a baking recipe and make it look this good, you know her recipes are foolproof!

I did make one change to these Gluten Free Homemade Biscuits, though – I brought the wet ingredients down by 1/4 cup, because I felt that the consistency was better for what I was looking for in a biscuit! Also, I recommend letting them dry for 10 minutes before cutting them, otherwise they’ll be a bit too crumbly – letting them rest let’s them crisp and firm up!

Roma and Luca BOTH loved these, they had them as a side when we were doing a breakfast for lunch situation, so they’re toddler and baby approved! Rachel’s cookbook is out today, so grab yourself a copy!

Congrats to Rachel on Just the Good Stuff and I hope you all love these biscuits as much as I did – jelly smeared, butter melted, or however you decide to enjoy them!

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Gluten Free Homemade Biscuits

Ingredients

• 1/2 cup unsweetened nondairy milk I used almond milk
• 1 tablespoon apple cider vinegar
• 1 cup gluten-free oat flour plus more for dusting
• 1 cup blanched almond flour
• 2 tablespoons gluten-free tapioca flour
• ½ teaspoon sea salt
• 3 teaspoons baking powder
• 3 tablespoons grass-fed butter at room temperature
• Avocado oil ghee, or melted butter, for brushing

Instructions

• 1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
• 2. In a small bowl or liquid measuring cup, combine the nondairy milk and apple cider vinegar.
• 3. In a large bowl, combine the oat flour, almond flour, tapioca flour, salt, and baking powder and mix well.
• 4. Add the butter to the dry ingredients, and cut it into the flour with a fork until small pieces form.
• 5. Add the wet ingredients to the dry ingredients and stir well. The dough will be sticky and a little wet.
• 6. Transfer the dough to a well-floured surface and sprinkle more flour on top of the dough (2 to 3 tablespoons, depending on how wet the dough is).
• 7. Form the dough into a disk that’s about 3 inches thick, and slice the disk into 8 pieces with a knife. Form each piece into a biscuit shape (round or square).
• 8. Transfer the biscuits to the prepared baking sheet, leaving about 1 inch between them, and brush the tops with avocado oil.
• 9. Bake until the biscuits are just golden, 18 to 20 minutes. Serve warm. Leftover biscuits will keep in an airtight container at room temperature for 2 days or in the freezer for up to 2 months. Reheat in the oven or microwave once thawed.

Notes

Reprinted from Just The Good Stuff. Copyright © 2020 by Rachel Mansfield Photographs copyright © 2020 by Aubrie Pick. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

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I love events like Superbowl and holidays like Thanksgiving, because it’s basically an excuse to put together a large amount of delicious and beautiful food. From elaborately decorated cookie platters on Christmas to 7-layer dips on Superbowl Sunday, I’m all into the sport of event cooking. I like a thoughtfully planned food presentation, especially when it comes to side dishes, snacks, desserts, and apps.

I also really appreciate when the host offers at least one veggie-forward dish. This is it – and it does not sacrifice on party flavor!

Naming this dish was difficult – are they nachos? Are they ‘poppers’? In the end, I just went with “cauliflower” because that’s what this is – the cauliflower isn’t “replacing” anything or “pretending” to be anything else – it’s just topped with party (err, fiesta) fixings! I used Siete Foods’ vegan queso dip (not sponsored, I just love all of their products, and I wanted this to be a plant based meal!)

Black beans, chopped white onions, jalapeños, guacamole, and queso amp up the cauliflower that’s been perfectly spiced and roasted with chili powder. And heck, serve this over brown rice or quinoa and enjoy it as a main meal! If you’re not plant based, add some chipotle chicken or carnitas and make it a burrito bowl!

And may I say, if you’re having people over for or going to a Superbowl party, this will be a for sure touchdown for your guests. See what I did there! Corny or clever?

Nutritional Information & Recipe

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Fiesta Cauliflower with Black Beans and Queso

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Ingredients

• 1 large head cauliflower divided into florets
• olive oil to drizzle
• salt and pepper
• chili powder to season (about 1/2 - 1 teaspoon)
• 1/3 cup quartered cherry tomatoes prepare as cauliflower roasts
• 2/3 cup rinsed black beans prepare as cauliflower roasts
• 1/2 cup guacamole prepare as cauliflower roasts
• 2 tablespoons chopped white onion prepare as cauliflower roasts
• 1 medium jalapeno sliced into rounds (prepare as cauliflower roasts)
• 1/3 cup queso dip I used Siete Foods' Mild Nacho Cashew Queso Dip

Instructions

• Preheat the oven to 425 degrees. Toss the cauliflower in a large baking sheet or dish and toss with olive oil. Season with salt, pepper and chili powder. Roast for 25-30 minutes or until cauliflower is fork tender.
• Meanwhile, prepare all of your fixings so they're ready when the cauliflower is ready.
• Once cauliflower is done roasting, drizzle with half of the queso. Top with all of your toppings and drizzle with remaining queso. Serve.

The post Fiesta Cauliflower with Black Beans and Queso appeared first on Inspiralized.

Cauliflower is one of those vegetables that can be completely transformed – it can be chopped into rice, breaded and baked into buffalo “bites,” topped with cheese and marinara as a Parmigiana dish, pureed to thicken dairy-free soups, and even made into pizza crusts.

However, here, it’s enjoyed simply in a side dish that would look exquisite on your Christmas table. After you all loved my Farro Salad for your Thanksgiving table, I figured I’d share another recipe for the holidays and this time, it’s festive (thanks to bright red pomegranates and snowy goat cheese) and one of those perfect compliments to anything you’re serving over the holidays. Ham? Yes. Seven fishes? Yes.

We all could use some more vegetables in over the holidays and this will ensure you’re getting them in – deliciously! The goat cheese melts slightly into the hot cauliflower, the spiced pecans are perfectly sweet thanks to maple syrup and cinnamon, and the pomegranates give this dish a bright burst of flavor.

Changing things up in 2020

You may notice something…. this recipe is not spiralized. There’s no spiralized component in this recipe.

That’s because I’ve decided that, moving forward, Inspiralized will be a place for both spiralized and not-spiralized recipes.

WHAT?! Yes. I’ve thought a lot about this move and to be honest, it’s been already happening over on Instagram, so it feels only natural to transition it to the blog.

As much as I still love spiralizing, I don’t eat spiralized food for every meal. Shocking, I know. And as a mother of two, I have to be precise with my time, and can no longer make recipes just to be photographed and eaten by me – I have two other little mouths to feed, that don’t want to eat spiralized food all the time (Luca, to my grave dismay, actually doesn’t like anything noodle shaped!) Therefore, most recipes I make for this blog have to also be enjoyed as a meal for my little ones.

Therefore, there will be a balance of spiralized and non-spiralized recipes here. This isn’t totally new, because my last cookbook, Inspiralized & Beyond, was mostly not-spiralized recipes.

But what’s the common thread? Vegetables! I love transforming vegetables. Whether turning a zucchini into a pasta noodle or a slab of cauliflower into a vegetarian Parmigiana, my favorite way to cook is to turn vegetables, legumes, and other plant-based foods into something absolutely delicious.

Actually, we’re really coming full circle, because the subtitle of my first cookbook is actually, “Turn Vegetables Into Healthy, Creative, Satisfying Meals!”

Anyway, just wanted to formally give you the heads up that things will look a little different around here, but I am so excited. I can’t wait to share more of the recipes I make for our family everyday with you all – and flex my creative muscles even more!

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Nutritional Information & Recipe

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Winter Roasted Cauliflower with Goat Cheese

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Ingredients

• 1 tablespoon maple syrup
• 1 pinch ground cinnamon about 1/8 teaspoon
• 1/3 cup raw pecans
• kosher salt to garnish
• 1 large head cauliflower
• olive oil to drizzle (about 2 tablespoons)
• salt and pepper
• 1/3 cup crumbled goat cheese
• 2 tablespoons pomegranate arils

Instructions

• Preheat the oven to 400 degrees. Line a small baking sheet with parchment paper and set aside. In a small bowl, whisk together the maple syrup and cinnamon. Add the pecans and toss well to combine. Spread the pecans out on the parchment lined baking sheet and bake for 10 minutes in the oven. When done, garnish with kosher salt.
• While pecans cook, separate the cauliflower into florets. Line a large baking sheet with parchment paper and spread out the cauliflower. Drizzle with olive oil and toss to coat. Season with salt and pepper.
• Add the cauliflower to the oven and once the pecans are done, raise the heat to 425 degrees, and roast for 30-40 more minutes or until very fork tender.
• Once the cauliflower is done, immediately garnish with the goat cheese (this is important so it melts a bit on the hot cauliflower.) Then, lightly chop the pecans and garnish the cauliflower. Top with pomegranates.
• Transfer to a serving platter or bowl and serve.

The post Winter Roasted Cauliflower with Goat Cheese appeared first on Inspiralized.

These vegan blueberry loaves are made with sweet potato, for vegetables in every bite! The loaves get their sweetness from banana, applesauce, and the roasted blueberries. These are meal prep-friendly and simple spices like cinnamon and vanilla extract from Simply Organic make these healthy little treats extra flavorful.

Vegan Sweet Potato Blueberry Loaves

There are three homemade foods I have in my freezer at all times – my veggie tots from the Inspiralized and Beyond cookbook, my blender muffins, and these loaves. Often, I make them with pureed pumpkin because that’s not a vegetable that we ever eat otherwise.

The ingredients are simple and wholesome and the sweetness comes naturally from a ripe banana and applesauce. The blueberries also add to the sweetness and when roasted, they pop and give these vegan loaves an added moisture and jam-like consistency.

For aromatics and flavor, I’ve also used easy seasonings you can find in your local grocery store – Simply Organic’s Pure Vanilla Extract and Cinnamon. As always, I feel good cooking (and baking!) with Simply Organic’s spices, seasonings and pantry items, because I know I’m getting the best quality, organic ingredients and I’m purchasing from a company with a strong social mission, dedicated to nourishing the food insecure.

Actually, Simply Organic is so committed to creating spices that are pure and potent that they’ve devoted an entire site to talking about how and why their spices are the best. I loved learning more about their sourcing and growing of spices – I found out that there has been extreme volatility in the global vanilla market recently that has caused many problems for farmers, and Simply Organic works with nonprofits and the local vanilla industry to ensure their vanilla beans are grown and handled the right, ethical and sustainable way to support those farmers!

The high quality, aromatic Cinnamon and cozy vanilla extract give these loaves an extra nostalgic baked good flavor. You know – the smell that used to fill your home when your mom baked something homemade. I used Simply Organic Ceylon Cinnamon, but the Simply Organic Vietnamese Cinnamon would be a great choice too- with it’s high-oil content, it is really potent in flavor!

Best part? These are made in one bowl! I love to make them in mini loaf pans (these are the ones I use), because they’re easier to portion out and freeze for future defrosting. I slice them into half-inch thick slices, wrap them individually in foil, and freeze in a few large Stasher bags.

These are sweet enough for breakfast (try with some nut or sunflower seed butter spread on top!) or dessert (you could drizzle some melted vegan chocolate chips on top!), but mild enough to work as a snack. Luca loves these even for lunch! Thanks to the sweet potato and oats, there’s a fair amount of protein in these vegan loaves.

Luca couldn’t help but grab these while Mama was taking photos, and I bet your little ones (and you!) won’t be able to resist either.

Note: Although this post is sponsored by Simply Organic, all opinions are my own, always.

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Vegan Sweet Potato Blueberry Loaves

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Ingredients

• 1.5 cups whole wheat flour
• 1 cup quick cooking oats
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1 large banana mashed
• 1 15oz can sweet potato puree
• 1 cup unsweetened applesauce
• 1/3 cup blueberries mashed
• ¼ cup whole blueberries

Instructions

• Preheat the oven to 350. Grease four mini loaf pans with coconut oil spray.?
• In a large bowl, stir together the flour, oats, baking powder, baking soda, and cinnamon. Make a well in the center and add the vanilla extract, mashed banana, sweet potato, applesauce, and mashed blueberries. Stir until well combined.
• Pour into the prepared loaf tins, top with remaining blueberries, and press down to spread evenly.
• ?Bake for 25 to 30 minutes, or until golden brown and a toothpick comes out clean.
• ?Let cool slightly and then cut into half inch slices.

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What better way to enjoy the final weeks of summer than with a summer melon cheese plate? Cantaloupe and prosciutto are a salty and sweet combo classic and perfect for this beautiful presentation with crackers and cheeses.

Invite your friends and family over, bring out the crisp summer wine and spritzers, and impress them with this spiralized cheese plate. You’ll want to serve the cheese plate with some tongs for picking up the melon and cheese, to keep it classy.

I served the melon and prosciutto with some summer appropriate mozzarella and some classic cheddar cheese, but make it your own and use the cheeses you prefer – a brie or manchego would work well here, too!

Other summer veggies like cucumbers would be great, especially with hummus or like I served it, with my favorite vegan cream cheese from Kitehill.

Have fun with this cheese plate! I garnished with a little fresh basil for extra summer love – a bit of mint would be nice too!

Watch our video to learn how to spiralize a cantaloupe using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

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Summer Meat and Cheese Plate

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Ingredients

• 1 medium cantaloupe peeled, halved and seeds removed
• 3 oz prosciutto
• 6 mozzarella balls halved
• 6 baby carrots halved lengthwise
• 1 cup crackers
• 2 cups sliced assorted cheese
• ¼ cup KiteHill almond chive cream cheese or preferred cream cheese
• fresh basil to garnish

Instructions

• Spiralize half of the cantaloupe on Blade A. Cut the spiralized cantaloupe into smaller slices so they’re easier for serving. Reserve the remaining cantaloupe for future use.
• Assemble your cheese plate using the remaining ingredients, placing the prosciutto and melon together for easier serving. I served the carrots in a mini glass jar. Serve the cream cheese in a little bowl for dipping. Garnish with basil.
• Serve.

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I love potato salad, but I’m often left feeling way too full afterwards, on account of all the mayonnaise and big chunky potatoes. Me, I like to have my cake and eat it too – I love the same great flavor and I want to eat a lot of it, but feel great afterwards. Thanks to the Inspiralizer and some creative ingredient hacks, I can!

I love the grilled potatoes in this salad, because it adds a depth of flavor you don’t find with traditional potato salads. The sliced potatoes (made with Blade A on the Inspiralizer) are a nice change up from chunky potato salads and cook quickly (no parboiling needed!)

The real star here is the yogurt chive dressing, made with just Greek yogurt, chives, Dijon mustard, and garlic powder – it doesn’t get simpler than that, but it sure still is flavorful! You’ll want to use this as a base for all your salads (think egg and chicken salads!)

Serve this at all of your summer barbecues, potlucks, and get togethers – it’s easy to share and will definitely impress those party guests.

Watch our video for this recipe using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

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Grilled Potato Salad with Yogurt Chive Dressing

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Ingredients

• 1 pound red potatoes scrubbed, rinsed, and patted dry
• 1 tablespoon extra virgin olive oil
• salt and pepper
• 1/4 cup nonfat plain Greek yogurt
• 1 teaspoon Dijon mustard
• ¼ teaspoon garlic powder
• 1.5 tablespoons minced chives

Instructions

• Slice the potatoes halfway through lengthwise to create a slit, careful not to pierce through the center. Spiralize on Blade A and add to a medium bowl with the olive oil. Season with salt and pepper and toss well to combine.
• Heat a large grill pan over medium-high heat. Once hot (flick water into the pan and if it sizzles, it’s ready), add the potatoes and cook, tossing occasionally until cooked through and charred, about 10 minutes.
• While potatoes cook, in a large bowl, whisk together the yogurt, Dijon mustard, half of the chives, and season with salt and pepper.
• Once potatoes are done, add to the bowl with the yogurt dressing and toss well to combine. Transfer to a serving bowl or platter and serve garnished with remaining chives and extra pepper.

The post Grilled Potato Salad with Yogurt Chive Dressing appeared first on Inspiralized.

This easy three bean “macaroni” salad is the perfect addition to your summer barbecue menu and, it will impress your guests with the spiralized factor. Spiralized vegetables always do that, don’t they?

I’ve dubbed this a macaroni salad, because it uses thick half-moon shaped zucchini noodles which mostly resemble macaroni. Plus, the shape of the noodles make it more servable to large groups of people.

To get that macaroni shape, you need to slice the zucchini lengthwise, only slicing through half of the vegetable (this is important, because if you spiralize more than halfway through, it won’t spiralize properly.) Here’s a video on exactly how to use this method to yield macaroni style zucchini slices.

And if you’re wondering if you can prep this in advance, yes, you can – just give the salad a good toss before serving. The dressing will soften the zucchini noodles up, but I don’t recommend prepping this dish more than a day in advance. It lasts about 2 good days in the refrigerator!

Here are some other tasty zucchini pasta salads you may enjoy:

• Italian Zucchini Pasta Salad
• Southwestern Avocado Zucchini Salad
• Grilled Corn and Avocado Zucchini Salad
• Zucchini Noodle Salad with Balsamic Tofu

Watch our video to learn how to spiralize a zucchini using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

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Easy Three Bean Zucchini “Macaroni” Salad

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Ingredients

• For the salad:
• 2 medium zucchinis
• 1 cup halved cherry tomatoes
• 1 orange bell pepper Blade A, noodles chopped
• 1/4 cup diced red onion
• 1/2 cup canned chickpeas drained and rinsed
• 1/2 cup cannellini beans drained and rinsed
• 1/2 cup red kidney beans drained and rinsed
• For the dressing:
• 3 tablespoons extra virgin olive oil
• 1.5 tablespoons lemon juice
• 1.5 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• ¼ teaspoon garlic powder
• 2 tablespoons minced chives
• salt and pepper to taste

Instructions

• Combine all of the ingredients for the dressing in a large bowl and whisk together.
• Slice the zucchinis halfway through lengthwise, careful not to pierce through the center. Then, spiralizer them with Blade C. Add the zucchini and the rest of the ingredients for the salad in the large mixing bowl with the dressing and toss well to coat and combine. Let rest for 10 minutes, toss again, and serve or refrigerate.

The post Easy Three Bean Zucchini Macaroni Salad appeared first on Inspiralized.

Everything is better #inspiralized should be on a shirt, because it’s so true!

Case in point: home fries. These spiralized home fries are such a fun way to enjoy a classic breakfast staple. When combined with a fried egg, every bite has a little egg yolk, slightly crispy potato, and crumbly bacon.

If you’re vegetarian, you can omit the bacon or use a vegetarian-friendly version, like coconut bacon.

The “home fries” are seasoned with classic home fry flavor, from ground seasonings like paprika and garlic and onion powder. Salt, bacon, and the fried egg make this a fully satisfying breakfast as is or a side dish to serve alongside an omelette or scrambled eggs.

Next time you go to serve up home fries, make it #inspiralized!

Watch our video to learn how to spiralize sweet potatoes and potatoes using the Inspiralizer and subscribe to our YouTube channel to watch more videos:

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Bacon Potato Noodle Home “Fries”

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 3 -4

Ingredients

• 4 slices of bacon
• 1 large russet potato Blade C, noodles trimmed
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• ¼ teaspoon onion powder
• salt and pepper
• 1 tablespoon of finely min?c?ed parsley to garnish

Instructions

• Place the bacon in a large skillet over medium high heat and cook until crispy on both sides, about 10 minutes. Use tongs to set aside on a paper towel lined plate. 
• Immediately add in the potato noodles and season with paprika, garlic powder, onion powder, and season with salt and pepper. Cook, tossing frequently, until potatoes are cooked through and slightly browned, about 10 minutes.
• Meanwhile, crumble the bacon to your preference (small like bacon bits or larger chunks.) When potatoes are done, add in the bacon and parsley, toss, and transfer to a bowl to serve.

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