One Pot Spiralized Aloo Gobi + Meet Meaghan!

One Pot Spiralized Aloo Gobi + Meet Meaghan!

I have the most exciting news ever – the Inspiralized team is growing!

Today, a lovely young lady named Meaghan joins the Inspiralized team (and by team, I mean …. me, myself and I)!

Alongside this epic bowl of spiralized aloo gobi, I’m introducing her and what she’ll be doing for Inspiralized (as our Brand & Community Manager.)

One Pot Spiralized Aloo Gobi + Meet Meaghan!

Last week, I shared my first true Indian recipe on the blog: chicken tikka masala with butternut squash noodles. The feedback was so positive, I wanted to bring more Indian inspired recipes.

The cashew cream and tomato sauce that creates the fragrant sauce for this bowl of noodles is savory and rich. I found myself wishing I had some fresh naan to dip it in, but the potato noodles filled me up and made this dish filling and hearty. I love the fluffy softness of the cauliflower with the al dente potato noodles.

One Pot Spiralized Aloo Gobi + Meet Meaghan!

It comes together in one pot (ah-mazing!) and since spiralizing potatoes yields more than simply cubing them, you’re able to use only one potato to serve four portions, which is ideal for those trying to keep their carbohydrate and starch content down.

This dish saves very very well in the refrigerator (and freezer!), so if you’re meal prepping for the week, this is a winner!

One Pot Spiralized Aloo Gobi + Meet Meaghan!

Meet Meaghan

Now, it’s time to introduce Meaghan!

One Pot Spiralized Aloo Gobi + Meet Meaghan!
Meaghan will be working with me part-time (to start!) as our Brand and Community Manager. What does that mean? She’ll basically be helping me build Inspiralized to be bigger and better, focusing on engaging more with you (the community!)

Plus, I have some very fun projects and collaborations coming up, and I am excited to have someone to help bring all of my ideas to fruition. I’m seriously bursting at the seams, I can’t wait to tell you about everything I’ve been working on. First up? The cookbook, of course!

Why am I telling you about her? I wanted to be honest. Every day, I put my heart and soul into Inspiralized – it’s my everything. Now, I need a little bit of support in order to continue to bring you the best!

Thanks for being with me every step of the way with Inspiralized. This is a big step for me, and I’m happy you’re here to take it with me!

So, if you ever see “Hey it’s Meaghan,” you’ll know it’s not a hacker – she’s my teammate! But, instead of just being a name, let’s put a face to the name- and a personality! She’s adorable, bubbly, creative, hard-working and really committed to being healthy and positive (like me!).

For fun, I put together a few questions for her to answer that I thought would help you get to know her – and please give her a warm welcome in the comments (she’ll comment back!):

Where do you live now?
I am currently living in beautiful Brooklyn, NY.

Where did you grow up?
I grew up in Fall River, Massachusetts.

What’s your favorite vegetable to spiralize?
Butternut Squash – I love that the flavor really pops when you cook it up. I am a big winter squash fan!

What’s your favorite part about spiralizing?
I love that spiralizing is so simple. When I made butternut squash noodles (buttoodles?!) for the first time, I was shocked by the entire process and furious that I hadn’t tried it sooner. I had seen recipes utilizing the spiralizer in the past and always thought it looked so complicated and time consuming. I was so wrong. It’s super easy to bust the spiralizer out and create a weeks worth of veggies in no time at all. It’s perfect for busy people on the go.

What is one thing you couldn’t live without everyday?
My adorable, little Bodum teapot. I am tea fanatic! I drink everything from chamomile to kombucha.

What’s your healthiest tip?
My healthiest tip would be to enjoy the ride! This is your life. If you’re not having fun, what’s the point? I am always an advocate for trying it all. Find your grove. No one’s fitness journey will ever be the same. Having fun and discovering a true appreciation for the journey will make creating a healthy lifestyle effortless and lifelong success inevitable.

What do you do to keep fit?
I have always found success in the basics. I incorporate a lot of fruits and veggies into my meals, lift weights, mix in a little yoga, drink tons of water and I get plenty of sleep. I try to keep my fitness journey fresh. If I really don’t like something I’ll toss it to the side and try something else. I know myself well enough to appreciate that I won’t stick with a routine that I don’t truly enjoy. I am always open to try new activities and appreciate the health benefits of a simple walk in the park. I like that true fitness doesn’t have to be some complicated monster.

Tell us 3 interesting things about you! 

  • I am the social media manager for US Quidditch and have been of part of this stunning organization since 2011. Quidditch is a full contact, coed sport that is played by thousands of schools and communities across the globe.
  • I spent all of 2014 living a vegetarian lifestyle and it was one of the most difficult things I have ever done. I have a ton of respect for full-time vegetarians. You’re all rockstars.
  • I have a dream of being one of those intense, beautiful warrior woman who complete fun 5Ks and dashes throughout the year. One of my goals is to participate in a Tough Mudder. Team Inspiralized, anyone?

Where can we find you on social?
I run the blog WellMiss over on Tumblr. I reblog and upload images, quotes, recipes and workouts that aim to empower women to embrace true wellness. I love following personal heathy lifestyle journeys and offering support along the way, so please feel free to reach out if you’re a fellow Tumblr fanatic! You can also follow my own personal wellness journey over on Instagram!


Please give Meaghan a warm welcome and a hello – anything you’d like to know about her? Anything you’d like to ask her?

Nutritional Information & Recipe


Aloo Gobi with Potato Noodles

Yields 4

Save RecipeSave Recipe


  • 1 cauliflower head, chopped into florets*
  • 1/2 tablespoon extra virgin olive oil
  • 1 small onion, finely chopped*
  • 1 large garlic clove, minced*
  • 1 tablespoon minced ginger*
  • 20 raw cashews, soaked in water for at least 2 hours (a little less than 1/4 cup)
  • 1 14oz can diced tomatoes
  • 1 bay leaf
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon turmeric powder
  • ¼ teaspoon garam masala
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • 1 cup vegetable broth
  • 1 large red potato, Blade C, noodles trimmed*
  • salt and pepper, to taste
  • 1 tablespoon chopped parsley, to garnish


  1. Fill a large pot half-way with water and a pinch of salt and bring to a boil. Once boiling, add in the cauliflower and cook until slightly softened, but still firm, about 3 minutes. Once cooked, drain into a colander and set aside.
  2. Back in the same pot, add in the olive oil and once heated, add in the onion, garlic and ginger and cook until onions are translucent, about 3-5 minutes.
  3. While onions cook, add the cashews to a high-speed blender and process until creamy and smooth. Set aside.
  4. Then, add in the tomatoes, bay leaf and cook for about 3 minutes. Then, add in the cashew cream, chili, turmeric, garam masala, coriander and cumin. Stir well to combine and let cook for 2 minutes for flavors to develop. Then, add in broth, potatoes and cauliflower, season with salt and pepper, stir and cover, cooking for 10 minutes or until potato noodles are al dente.
  5. When done, remove bay leaf and divide the mixture into bowls and serve, garnished with parsley.


*Prepare while waiting for cauliflower water to boil and while cauliflower boils.


One Pot Spiralized Aloo Gobi + Meet Meaghan!


  1. Why do you always use red potatoes. Can you others?
  2. Welcome, Meaghan! I am *so* envious, Ali, that you have such promising part-time help! Meaghan... I wondered if you have heard of 8 Owls Farmstead... a small business started by two women who, together, lost 220 pounds and are now working to encourage and support other women to become confident and to achieve success, as well as to teach them about organic gardening and living a healthier life. Here's their website ... their blog includes an offering for women to participate in various programs to improve their knowledge and strength, to take control of their environment and what they eat. Pretty interesting... maybe something of interest for WellMiss...
    • Thank you for the warm welcome, Cat! I haven't heard of 8 Owls Farmstead before but they sounds fantastic! I will definitely be looking into them. Thank you so much for the great suggestion. It's awesome to meet you!
  3. ruth Detroit area :
    hi Meaghan - Welcome, so glad to meet you! (Besides Ali's intro and your answers to her questions, I also looked at your website, I'm getting to know you better already!) I don't know how Inspiralized can be any better, but I'm sure you two will find a way...~ ruth
    • ruth Detroit area :
      I know...why don't you guys come up with a 't-shirt' (today in Detroit a long-sleeved t-shirt would be most appreciated) or 'market/shopping bag' with the 'Inspiralized' logo on it that you could sell to those of us who spiralize on a regular basis so we could spread the word? I don't know what a "Brand and Community Manager" does, but maybe 'getting the logo out there' qualifies. ~ ruth
    • Thank you for the sweet welcome, Ruth. It's so great to meet you! I am really looking forward to getting to know this gorgeous community even better. Thank you for your awesome suggestions!
  4. This recipe looks fantastic! I haven't tried making cashew cream so I'm looking forward to trying this.
  5. This sounds amazing. Will save to try. We love all things Indian. Since our daughter (8 yrs now) was diagnosed with Celiac disease almost 2 yrs ago we have really expanded our recipe base and love to spiral veggies. She made sweet potatoes last night that she spiralized and sautéed in ghee. A friend is running the London Marathon in April and is earning money for her charity. We did a spring roll and maki roll class for about 10 kids as a fund raiser and we spiraled all the veggies that went in the rolls. The kids couldn't get enough. Two families eventually bought a spiralizer.
  6. Welcome aboard Meaghan! So glad you joined team Inspiralized, I am sure you will be a great help to Ali.
  7. This looks delish! I'm so happy for you to have help and I can't wait to see what you're coming up with next!
  8. Welcome Meaghan to inspiralized!! Excited to see what you both put out there. I did a tough mudder last year and would LOVE to do another!! Question - do you eat more "vegetarian" since your year as a vegetarian? Why did you go back?
    • Hillary! Thank you for the awesome welcome. I am so looking forward to participating in a Tough Mudder! You're a total inspiration! I DO eat more vegetarian meals now that I went through the challenge. I found that I ended up trying a lot of cuisines that I would have normally passed up. It was a great experience but I went back because I missed seafood! I would make a great pescetarian.
  9. I just remembered that I hadn't preordered the cookbook, so I got on to Amazon quickly. It is great to have Meaghan with us, and it will be fun and interesting to see what happens with Inspiralized. I am thinking bigger and even better than it is. I do low carb and this blog has been very helpful with creative and delicious ideas. Thank you so much Ali for all the hard work and inspiration, and I am glad you found Meaghan.
  10. Welcome, Meaghan! Glad you're here to help out. I'm really looking forward to seeing the results of your work.
  11. Welcome Meaghan! Love the Q&A getting to know you a little better.
  12. Welcome Meaghan! Can you use another low carb veggie in place of the potatoes for those that are Paleo? I was thinking Butternut Squash possibly?
  13. Aloo Gobi is one of my favorites. Can't wait to try this recipe!
  14. Welcome Meagan! I would also consider the great rutabagas here -- they add the noodle shape and a lovely yellow color plus very low in net carbs with the same amount of healthy fiber as both red and white or Russet potatoes which are both loaded with calories in the form of starch. So it just depends on what you're looking for and what you want to avoid.
  15. Welcome to team Inspiralized Meaghan, I know we are all looking forward to getting to know you better. Ali, how lucky to have found such a nice young woman to help you! I say good for you and here's to the connection making life run a bit smoother for you. Marcia PS. The recipe looks yummy and I can hardly wait to try it! I was recently introduced to a spice by the name of Asafetida which, thanks to my niece, I learned it's magical and used a number of Indian dishes! She said it goes especially well with lentil dishes. I've used it a couple times and the depth of flavor it adds makes a real difference. Check it out!
  16. Welcome Meaghan! Your assistance to Ali certainly verifies that Ali has built an empire! Good for you Ali!
  17. Welcome Meghan! I'm jealous of your cool job!
  18. Welcome to our Community Meghan. I am sure you are going to love it here....I know I do! I only just received my Spiralizer recently and I love it so much that it rarely leaves my kitchen bench. Every time I go to make a meal for myself...& start to consider what I can ends up being something spiralized. So many options and so many wonderful recipes. I was eating the parsnip noodles with lemon, basil, cashew cream sauce with prawns the other night & between every 2nd mouthful I was saying to myself 'Yummm ...this is just so delicious!' I made it again the next day, but used zucchini noodles in place of the parsnips and it was just wonderful too! Spiralized vegetables are so filling, so tasty and so fast & easy to prepare. I can leave my meal preparation until just prior to dinner time & still only spend a few minutes to have it ready to serve. I look forward to learning more about you and hope that you really enjoy your position as Brand and Community Manager. Cheers from Down Under!
    • Thank you for the warm welcome, Helen! I am the exact same way with my Spiralizer! It's an amazing tool! I have yet to meet a dish I didn't like. I am so excited to be here and learn more about you all!! Thank you for sharing!
  19. Welcome, Meaghan! I'm so happy for you and Ali to be able to partner together! I simply adore Ali and her site here and all she does to help us live healthier – and more delicious – lives. I look forward to getting to know you as well! Can't wait to hear about all the exciting things to come! Blessings to you both! :) Kelly at The Nourishing Home
  20. Welcome! Welcome! Meaghan!! I'm glad you are here to help Ali (not that she wasn't enough on her own). Looking forward to more inspiralized recipes!!!
  21. Welcome Meaghan and Congrats to Ali! I am also from MA and into healthy living/fitness and being Inspiralized. Looks like you two will make a great team - Rock On Ladies!
  22. Welcome Meaghan!! I looked around your blog and I will most certainly visit again. When I need a reminder to stay patient and on track. I just started spiralizing this week, so far so delicious! I look forward to "seeing you around." Have a great week!
    • Pam! You're awesome. I am so glad you liked WellMiss and found a little inspiration! It's all about keeping it positive and loving life over here. I am so glad you're part of this community!
  23. Love the recipe. Welcome Meaghan. Nice to meet you.
  24. Are you supposed to just throw only the cashews into the blender? I would assume you're not supposed to add water because that would make cashew milk, but maybe I'm wrong? Any of your readers using a Vitamix as their high speed blender won't be able to make cashew cream with only 20 cashews... it is way too few for how the blades are positioned! Just wanted to bring that to your attention.
  25. Hello Meaghan! I grew up right across the river from Fall River, in Swansea, and I went to school in Fall River up until high school. It's not often I find someone else from this little corner! Welcome to the community, which I just joined myself! I'm loving it so far and I hope you are as well!
    • Teresa! This basically makes us family! Haha! I love this. Thank you for reaching out. It so awesome to meet someone from Fall River. Small world! Welcome to the community too. I'm loving every minute of it! I am so glad you're here!
  26. Sarah Fawcett :
    This sounds delish Ali, thanks for sharing and welcome on board Meaghan x
  27. This looks awesome. I'm wondering what specifics you'd recommend for freezing the dish. Should I make it all the way then cool and freeze? Thanks!
  28. Was wondering if you could use another nut besides almonds?


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