Baked Lemon Salmon with Spiralized Broccoli and Dijon Sauce

Baked Lemon Salmon with Spiralized Broccoli and Dijon Sauce

I don’t know why it’s taken me so long to bring my garlic-Dijon sauce to this blog, but hey, better late than never!

This is going to make my weekly dinner rotation: it’s nutritious, tasty, filling, and comes together quickly.

Shall we?

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Meal Prep with Spiralized Vegetables

Meal Prep with Spiralized Vegetables

Find everything you need to know about spiralized meal prep on this page! On this page, you’ll find information on:

  • Spiralizing for Meal Prep
  • Spiralized Meals That Work Best for Meal Prep
  • Meal Prepping with Zucchini Noodles
  • Some Meal Prep-Friendly Recipes to Get You Started

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Spiralized Meal Prep

Meal Prepping with Spiralized Vegetables

Find everything you need to know about spiralized meal prep on this page! On this page, you’ll find information on:

  • Spiralizing for Meal Prep
  • Spiralized Meals That Work Best for Meal Prep
  • Meal Prepping with Zucchini Noodles
  • Some Meal Prep-Friendly Recipes to Get You Started

Spiralizing for Meal Prep

Meal prepping with spiralized veggies is a great way to commit to a healthy week and get your veggies in!

Here are the general guidelines for the most common spiralizable veggies, followed by more information on meal prepping with spiralized zucchini (it’s a bit trickier!):

Apple

Raw Storage: Apples instantly brown in the refrigerator, so seal tightly in a Ziploc or airtight container (try to avoid letting much air in), but only expect a couple days in the refrigerator.

Beet

Raw Storage: Seal in an airtight container, lasts up to 5 days in the refrigerator, can be frozen.

Bell pepper

Raw Storage: Seal in an airtight container, lasts up to 5 days in the refrigerator.

Broccoli

Raw Storage: Seal in an airtight container, lasts up to 5 days in the refrigerator, can be frozen.

Butternut Squash

Raw Storage: Seal in an airtight container, lasts up to 5 days in the refrigerator, can be frozen.

Cabbage

Raw Storage: Lasts up to 1 week, can be frozen.

Carrot

Raw Storage: Seal in an airtight container, lasts up to 1.5 weeks in the refrigerator, can be frozen.

Celeriac

Raw Storage: Seal in an airtight container, lasts up to 5 days in the refrigerator, can be frozen.

Chayote

Raw Storage: Seal in an airtight container over paper towels or napkins, lasts up to 5 days in the refrigerator, shouldn’t be frozen.

Cucumber

Raw Storage: Seal in an airtight container over paper towels or napkins, lasts up to 2 days in the refrigerator, shouldn’t be frozen.

Daikon

Raw Storage: Seal in an airtight container, lasts up to 10 days in the refrigerator, shouldn’t be frozen.

Jicama

Raw Storage: Seal in an airtight container, lasts up to 7 days in the refrigerator, shouldn’t be frozen.

Kohlrabi

Raw Storage: Seal in an airtight container, lasts up to 5 days in the refrigerator, can be frozen.

Onion

Raw Storage: Use as you would normally with a sliced onion.

Parsnip

Raw Storage: Seal in an airtight container, lasts up to 10 days in the refrigerator, can be frozen.

Pear

Raw Storage: Pears instantly brown in the refrigerator, so seal tightly in a Ziploc or airtight container (try to avoid letting much air in), but only expect a couple days in the refrigerator.

PLantain

Raw Storage: Seal in an airtight container, lasts up to 4 days in the refrigerator, can be frozen.

Rutabaga

Raw Storage: Seal in an airtight container, lasts up to 7 days in the refrigerator, can be frozen.

Sweet potato

Raw Storage: Seal in a bowl covered with ice water, up to 2 days, can be frozen.

Turnip

Raw Storage: Seal in an airtight container, lasts up to 7 days in the refrigerator, can be frozen.

White Potato

Raw Storage: Seal in a bowl covered with water, up to 2 days (to avoid browning), can be frozen.

Zucchini & Summer Squash

Storage: Seal in an airtight container, lasts up to 5 days in the refrigerator, shouldn’t be frozen.

Spiralized Meals that Work Best for Meal Prep

If you’d like to make the complete meal in advance, these types of meals save the best:

  • “Raw”/cold dishes: If the dish requires no cooking or is better served chilled, it’s a win-win!
  • Spiralized rice: since rice dishes tend to not be made with vegetables that release excess moisture, they’re perfect for prepping completely in advance and reheating. They work well in the freezer, especially!
  • Non-zucchini noodle dishes with ragu-type sauces: If you’re making a bolognese over sweet potato noodles, this can easily be reheated and enjoyed. However, if you’re making a zucchini noodle dish with a bolognese, the water content in the zucchini noodles will thin out the bolognese and take away from its originally delicious flavor.
  • Non-zucchini noodle dishes with sauces: Similar to the ragu-type sauces tip above, any type of sauce can be used with spiralized vegetables and can be reheated for lunch.
  • Dishes with no sauce: If your recipe doesn’t call for a heavy sauce, that’s perfect – it will reheat well. Bonus points for recipes with cheese – the heated cheese will melt nicely into the noodles. This works with zucchini noodles!
  • Pesto pastas: Pesto sauces work well with all vegetables and reheat well. Actually, the olive oil in the pesto works to our advantage with zucchini noodles. Throw in some kale, spinach or another vegetable that will absorb excess moisture, and you’ve got a pesto pasta, fit for lunch!
  • Noodle dishes or soups that don’t call for zucchini noodles: If you make a big batch of a spiralized noodle bowl or soup, you can definitely reheat it for lunch – unless it uses zucchini noodles. I don’t recommend this, since zucchini noodles will again thin out the soup and make it less flavorful altogether. However, it’s total personal preference, at the end of the day.
  • Wraps and sandwiches: any noodle, any ingredient – collard green wraps (or any type of sandwich wraps) work brilliantly! Just wrap tightly in tinfoil or paper and secure with tape when packing for lunch.
  • Spiralized salads: As long as there aren’t any fruit noodles in there, spiralized salads generally work well if they’re pre-made, as long as they don’t include zucchini or cucumber noodles (which can cause a soggy salad!)
  • Casseroles: If you eat hearty lunches, then you’re in luck: non-zucchini noodle casseroles work fabulously when reheated.

Meal Prepping with Spiralized Zucchini

Please note, spiralized zucchini should not be frozen. When you go to defrost it, it will wilt and become a mushy mess.

It can be tricky to prepare a zucchini noodle dish in advance, due to the vegetable’s high water content (the longer the zucchini sits in a sauce, the more moisture releases and the more watery/mushy the dish will get). This applies for cucumbers as well.

If you’re saving leftovers from a spiralized dish that includes zucchini noodles, here are a few go-to tips:

1. Reserve Some Extra Sauce While Cooking

The best way to make a recipe and save leftovers for the next day is by portioning out some of the sauce, placing it in a container and putting it in the fridge to save. Then, if you’d like to make this for lunch or dinner the next day, just heat up the reserved sauce, cook the zucchini noodles, and pour the sauce over the zucchini noodles.

For example, you could make a big batch of my Gluten-Free Turkey Meatballs with Zucchini Noodles, while reserving a serving of the tomato sauce and meatballs, and then reheat the sauce & meatballs. While the sauce and meatballs heat up, cook the zucchini noodles in a skillet and then pour the sauce and meatballs over the zucchini, once ready.

2. Make it Raw

I have many recipes for yummy meals that don’t require cooking of zucchini noodles. These can be saved in the refrigerator for later and don’t require reheating and therefore, the noodles won’t release too much water. For example, my Avocado and Tomato Zucchini Noodle Salad with Basil Vinaigrette.

3. Bring seasonings if you’re having a soup

If you just made a delicious zucchini noodle soup, like the Minestrone from Inspiralize Everything or this Bacon and White Bean Zoodle Soup,  here’s a tip: pack extra seasonings. As the zucchini sits in the soup, its moisture will dilute the broth, making it less flavorful. For example, if you’re making my Vegan Zucchini Noodle Ramen, add an extra dash of soy sauce before serving. Other seasonings that can be appropriate are salt, pepper, spices, hot sauce, etc.

Some meal-prep friendly spiralized recipes to get you started…

Meal Planning

If you’d like us to do the work for you, we’ve got you covered! Check out our Spiralized Meal Plans, here.

Happy, healthy planning!

Inspiralizer

Spiralized Dinner Meal Plan: Week 1

Weekly Spiralizer Meal Plans

This year, I’m sharing what I’m personally eating for dinner – every week, every Sunday! You can follow along and see my dinners here on Instagram. I’d love you to follow along and eat with me – make sure to post any pictures with the hashtag #inspiralized so I can see and regram my favorites! Buon appetito!

Week 1: January 1 – 5, 2017

My weekly dinner plans:

Sunday: Bikini Bolognese with Zucchini Noodles from the Inspiralized cookbook
Monday: Salmon with Spiralized Parsnips and Lemon-Garlic Broccolini (no recipe, I’m testing something for the blog!)
Tuesday: Chicken Tagine with Apricot Golden Beet Rice from the Inspiralize Everything cookbook Ended up having leftovers from this recipe.
Wednesday: Greek Style Shrimp Scampi with Zucchini Noodles from the Inspiralize Everything cookbook
Thursday: Potato Wrapped Roasted Carrots with Lentils from the Inspiralize Everything cookbook Ended up having leftovers from this recipe.

To access all of my weekly meal plans, bookmark this page.

What is everyone eating this week?

Inspiralizer

How to Spiralize Winter Produce

How to Spiralize Winter Produce

I’ve mentioned before that this time of year is my favorite to spiralize.

Call me a rutabaga girl, but there’s something about the root veggies especially during this time of year that gets me excited to spiralize!

Today, I’m sharing a list of all the produce that’s abundant this time of year (winter is officially just a week away!) and showing you how to spiralize it all with videos, along with some of my favorite recipes for each veggie.
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Winter Kale Bowl with Spiralized Beets and Goat Cheese

Winter Kale Bowl with Spiralized Beets and Goat Cheese

Meet the winter kale bowl: a bowl of massaged kale with festive, seasonal toppings like roasted spiralized beets, goat cheese, walnuts, and pomegranates.

It’s festive, it’s easy to make, full of nutrients, and frankly, looks like a bowl of Christmas with the red and green.

Speaking of the holidays, today, I’m sharing our holiday cards – and my Inspiralized holiday cards, thanks to Minted. [Read more…]

Portobello Mushroom Philly Cheese Sandwich with Spiralized Peppers and Onions

Portobello Mushroom Philly Cheese Sandwich with Spiralized Peppers and Onions

I remember my first Philly Cheese Steak sandwich. I was in high school and it was after a Philadelphia Flyers game. I was on a date (sorry, Lu!) and we were doing the whole Philly experience, so of course, it had to end with a cheese steak.

Was it Pat’s or Geno’s? I can’t remember, but it certainly was delicious – greasy, cheesy, meaty, and worthy of the hype.

However, it certainly wasn’t the healthiest thing I’ve ever eaten.

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23 Recipes To Make With Your Spiralizer This Thanksgiving

23 Recipes To Make With Your Spiralizer This Thanksgiving

Thanksgiving is what I consider the official start to the holiday season.

Right after Thanksgiving, it’s All I Want For Christmas (the Mariah Carey version, of course) on repeat until December 25th. All the stores decorate overnight with twinkling lights and wreaths, and Williams Sonoma smells delightful. And if you celebrate, you probably put your tree up the next day or that weekend!

Since Thanksgiving is around the corner, I’m rounding up 23 spiralized recipes that would make a nice addition to your Thanksgiving feast!

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Broccoli and Sundried Tomato Rutabaga Pasta with Ricotta

Broccoli and Sundried Tomato Rutabaga Pasta with Ricotta

Over the weekend, Lu and I went to the farmer’s market. We hadn’t been in a couple of weeks, and it was nice to see our local farmer Dale.

He was sitting in a sunny spot near the farm stand, soaking in the rays, marking up a printed inventory spreadsheet, and he looked up and said, “I think you’ll be disappointed – no zucchinis!”

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Spiralized Vegan Zucchini Raviolis with Cashew Cheese + Recipes From the Week

Spiralized Vegan Raviolis

One of the best parts of publishing a cookbook is seeing everyone’s photos of the dishes they’ve made from the cookbook.

Today’s the last day of “cookbook week” and I’m rounding up all of my blogger friends who featured a recipe from Inspiralize Everything this week!

So, thanks to my blogger friends who shared about it and also, thanks to all of you readers who have been making recipes from the book all week!

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Finally! Details about my second cookbook: Inspiralize Everything!

Inspiralize Everything Cookbook

THE WAIT IS OVER!

No more teasers and mini-mentions. The cat’s out of the bag: my second cookbook is coming out this summer (August 16th, to be exact)!

The title? Inspiralize Everything. I have so much to tell you!

Before I start freaking out with excitement, it’s available now for pre-order from the following retailers below.  Remember, just like last time, if you purchase now, you lock in this low pre-order price, and then later this year, it’ll be like a surprise gift in the mail, once it publishes!

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Seared Salmon with Spiralized Zucchini, Snap Pea and Corn Slaw

Seared Salmon with Spiralized Zucchini, Snap Pea and Corn Slaw

Can you tell that I’m excited for summer?

I was actually at the Union Square Farmer’s Market (in NYC) last week and I was so disappointed in the produce – it was all late winter stuff! I went with a full list, ready to fill my tote bag with strawberries, leeks, asparagus, and cherries.

To my dismay, it was all parsnips, kale and sweet potatoes!

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Mom’s Chicken over Spiralized Root Vegetables

Mom’s Chicken over Spiralized Root Vegetables

IT’S MY FIRST RECIPE OF 2016!!!!!!!!

I am more excited for 2016 than I am for 2015 both personally and professionally, which is crazy, because I married the love of my life in 2015 (here, here and here) and I’m not sure how I’ll be topping that.

I’m most excited for 2016, because I’m finally at a point in my business and my life where I feel in control and like the changes and progress I want to make are attainable.

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Under 300 Calorie Spiralized Recipes Roundup

 

under 300 calorie spiralized recipe roundup

It’s that time of year – everyone’s planning for an epically healthy January now that Christmas is over and all the ham and pies have been polished off. Yay, pies!

Whether you’re an already healthy, fit person or you’re someone who needs to hit the breaks on the donut train, January’s a great time to set goals and improve your health. There’s always room for improvement. [Read more…]

Spiralized Paleo Recipe Roundup

Spiralized Paleo Recipe Roundup

We’re back with another recipe roundup and this time, we’re talking Paleo.

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Spiralized Christmas & Holiday Recipe Roundup

Spiralized Christmas & Holiday Recipe Roundup

From now until the end of the year, I’ve decided to share some healthy recipe roundups of all of our best spiralized recipes.

Since I’m trying to spend more time with my family and husband and less time online and on my phone, I figured this was the best way to do this.

Plus, you’re all traveling/celebrating the holidays anyway and not even reading this, right?

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