Spiralizing in Season

Inspiralized - Spiralizing in Season, Veggie & Fruit Seasonality Chart

I post zucchini noodle recipes all throughout the winter. However, outside of summer, zucchinis tend to be smaller, won’t show up in your CSA deliveries, nor can you find them at your local farm stand past October.

Clearly, that hasn’t stopped me. Luckily, grocery stores tend to keep all types of vegetables year-round and zucchinis are one of them.

However, if you only get your veggies from CSA deliveries or going to that local farm, today I’m going to prepare you for the rest of the 2014 season (and beyond!) with this “Spiralizing in Season” veggie seasonality chart.

[Read more…]

Can I spiralize that vegetable?

Inspiralized- Can I spiralize that vegetable?

I get e-mails from those who are new to spiralizing all the time. I love it. I love that people are reaching out to me with their qualms, their questions and their excitement.

Sometime, I open an e-mail and it says, “I just made your [insert Inspiralized recipe here]- it was delicious!” and sometimes, the e-mail is a question, such as “How do you cook zucchini noodles?” or “Can I store spiralized veggies in advance?”

Easy to answer. Here and here, respectively.

[Read more…]

April Recipe Challenge – Inspiralized Community

INSPIRALIZED - Udi's Gluten Free
Remember the delicious Spicy Chicken with Plantain Rice and Avocado Mango Salsa? Wellll it’s that time of the month again! It’s time to vote on your favorite recipe from the April Recipe Challenge on the Inspiralized Community.

With April’s’ challenge, we have more than double the recipes! The voting is going to be tough (these recipes are sensational!), so I’ll need everyone’s help – use the voting poll at the end of this post to select your pick.

And, this time around, we have a sponsor! Udi’s Gluten Free will be awarding the winner with a gift basket full of Udi’s goodies!

[Read more…]

Quinoa Sweet Potato Noodle Bolognese with Toasted Crushed Almonds

Quinoa Sweet Potato Noodle Bolognese with Toasted Crushed Almonds

Ragu. Bolognese. Tomato, Tomahto. This quinoa dish is a hearty helping of perfection with a crunchy nut topping. Interestingly enough, this recipe started off as “Lentil Ragu and Parsnip Noodles.” Let me tell you how it came to be what you see today.

By the way, I’m totally happy that it played out this way.

[Read more…]

How to Store Zucchini Noodles and Spiralized Vegetables

How to Store Spiralized Vegetables

Whether you’re meal prepping for a week of healthy lunches with your spiralizer or you’re making dinner and want leftovers for lunch tomorrow, this information is for you.

How long can I save spiralized vegetables in the refrigerator? Can they be frozen?

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! Just grab your Inspiralizer and read the below!

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

ALSO for your easy access, I’ve created a list of all common spiralizable vegetables. On this list, I’ve included how to prepare each vegetable, how to cook it, what its best uses are, which blade works best and most importantly, best practices for storage. To access this list, click here.

FYI: zucchini and cucumber noodles do not freeze well.

Which spiralized vegetables work best for prepared lunches?

All vegetables work best for prepared lunches. However, there are a few tips to keep in mind with certain vegetables:

  • Zucchini & Cucumbers: if using these vegetables, make sure that the noodles are separate from any sauce or dressing. By separating, you avoid excess moisture building up and making a soggy mess. If you really want to use zucchini noodles, try adding elements that will soak up that moisture (such as leafy greens – ie kale, cheese, etc)
  • Apples & Pears: fruits brown quickly and lose their crispness, so unless you’re planning on eating the meal that day or you don’t mind a little browning and soft fruit noodles, avoid spiralizing these in advance.
  • Kohlrabi, Jicama, Daikon Radishes: if you’re using these raw and fitting them into a container, beware: they’ll snap easily when packed tightly.
  • Beets: Beets are messy raw and less messy when cooked, so when packing in advance – keep this in mind and plan accordingly (wouldn’t want to ruin those slacks or that crisp white blouse at your desk, would you?)
  • Butternut Squash: If you haven’t noticed yet, butternut squashes tend to over-soften quickly when cooked – they break up easily and aren’t the sturdiest (but are dang delicious!) Keep this in mind, in case you had your heart set on a full pasta-like experience for lunch.

In general:

    • Raw
      • Zucchini (separated from sauce/dressing)
      • Cucumber (separated from sauce/dressing)
      • Onion
      • Chayote
      • Kohlrabi
      • Jicama
      • Carrot
    • Cooked
      • Potatoes (all kind)
      • Parsnip
      • Rutabaga
      • Kohlrabi
      • Daikon Radish
      • Celeriac
      • Carrot
      • Broccoli stem

What are the best containers for saving prepared spiralized lunches?

The container that keeps your prepped spiralized veggies, meals and sauces/dressing should be air-tight! I buy a pack of containers that come in various sizes so that I have options, depending on the type of meal I’m making. This Rubbermaid set has all types of sizes, perfect for packaging spiralized veggies, dressings, and sauces.

Lunch Recipe Roundup

If you’re still stumped, I’ve created a Pinterest board full of all of my recipes that can be cooked in advance and reheated for lunch (or dinner!) Click the image below to access the Pinterest board:

Inspiralized Meals for Lunch Meal Planning

Inspiralized

How to Store Zucchini Noodles and Spiralized Vegetables

Roasted Butternut Squash Sweet Potato Noodles with Bacon, Crushed Pecans and Spinach

Butternut Squash Sweet Potato Noodles with Bacon, Pecans and Spinach

Happy October! Fall is upon us. This means fall produce. So what is a girl to do who runs a food blog where spiralized zucchinis are her bread and butter? Rest assured, I’ve got a plan.

Even though you can get zucchini year-round, it’s time to give the other spiralizable vegetables some of the spotlight. Sweet potatoes are a great starting point. They’re healthy, colorful, and are so much more flavorful than regular pasta. Unlike roasting sweet potatoes, when you cook them in a skillet, they don’t turn out as sweet, which is best when making a savory dinner.

Before we get to the recipe, let’s talk about the “other spiralizable vegetables.”

[Read more…]

Recipes

Spiralized Recipes - Inspiralized.com

All of the recipes are 100% created and written by me, unless otherwise noted. If you’d like to feature one of my recipes on your site or blog, feel free, just please link back!

Recipes by Spiralized Vegetable

Apple / Beet / Broccoli / Butternut Squash / Cabbage / Carrot / Celeriac / Chayote / Cucumber / Daikon Radish / Jicama / Kohlrabi / Onion / Parsnip / Pear / Plantain / RadishRutabaga / Sweet Potato / Taro Root / Turnip / White Potato / Zucchini + Summer Squash

Recipes by Diet

Vegetarian / Vegan / Gluten-Free / Paleo

Recipes by Category

Pasta / Pasta Salads / Noodles / Dessert / Salads / Spiralized Rice / Pizza & Sandwiches, etc / Soups / Drinks / Breakfast / Sides & Appetizers / Sauces

Recipes by Protein

Seafood / Meat & Poultry / Vegetarian / Vegan

 

Want me to Inspiralize you favorite pasta, noodle or rice dish? Just leave a comment on this page!