Meet Ali

Ali Maffucci, Founder of Inspiralized

First off, everyone calls me Ali (but Alissandra is my real name) True to my Italian American background, I love everything food – cooking, eating, reading food blogs, dining out, sharing my food pictures and entertaining friends. I’m definitely that obnoxious person at the table next to you Instagramming their meal before digging in. To me, nothing is better than having an unforgettable meal at a newly discovered restaurant…. especially when you live near one of the greatest culinary cities in the world: NEW YORK CITY.

Read this post and find out how I discovered the spiralizer in March of 2013 and how it completely changed my life.

Finding Health and Balance in my 31st Year

When I’m not in the kitchen cooking for Inspiralized, you can find me traveling, reading cooking magazines, exploring and dining in NYC, spinning or running, and spending time with my husband and baby boy Luca. You can follow my personal journey over at my lifestyle Instagram @inspiralizedali and blog, inspiralizedali!

On June 20, 2015, I married the love of my life, Lu (which I reference a lot on this blog!) You can check out a recap of our wedding here, here and here. Many of my recipes are designed for one or two to encourage couples to cook healthy meals together!

And on September 25, 2017, our son, Luca Leo, was born.

Ali Maffucci, Founder of Inspiralized

Oh, I almost forgot the most important part: On June 25, 2013, I quit my job in corporate America. That evening, I bought the Inspiralized.com domain and on the morning of June 26, 2013, I walked into a local coffee shop and started blogging! I’m taking a stab at pursuing my dreams. Thanks for taking part in my journey….

Can’t wait to hear from you! 

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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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