Spiralizing is helpful for a lot of dietary lifestyles. For instance, if you’re vegetarian, it spices things up so you don’t burn out on veggie stir fries. If you’re diabetic, spiralized vegetables offer a low-carbohydrate “pasta” alternative that won’t cause spikes in blood sugar levels (from carbs being converted into sugar.)
One specific program it’s especially helpful with is the Whole30. I’ve noticed (based on your comments on this blog and social media) that a lot of you have either done the Whole 30 program, are currently on it, or have done it and continue to eat that way based on the positive effects it had on your body and mind!
Thus, today, I’m happy to giveaway a copy of the new Whole 30 book that comes out on April 21st! Of course, I’m also sharing a recipe from the book (it’s spiralized, of course.)
I’ve never done the Whole 30 program before. I’ve always been curious, and now, after seeing this gorgeous book, I’m looking forward to trying it!
Plus, I always love to experience changes in my diet to see how it effects my body. I think that’s a smart way to find what works for you, especially at different stages in your life, since, depending on your age and period of your life, your dietary needs are different.
For example, if you sprain your ankle and you’re sedentary for a few months, you don’t necessarily need loads of carbohydrates to fuel you. However, if you’re, say, training for a Crossfit competition, you’ll need to take in some healthy carbs and more protein than usual.
Right now, I’m in wedding mode and I’m launching the Inspiralizer, so I don’t have the mental bandwidth to take on a program like Whole 30. It’s just not the right time for me, I need more flexibility right now. However, when I return from my honeymoon, I look forward to giving it a try!
This book isn’t necessarily a cookbook – well, it is because it has plenty of recipes, but it’s more of a total guide to the Whole 30 program, with so much inspirational information. I’ve been reading through it and I’m learning new nutritional principles everyday. Melissa and Dallas Hartwig put together a complete transformational book, and I really recommend it.
Now, of course, when they offered me an advanced copy to share with you all, I flipped through the pages to find something spiralized to share. After all, this is InSPIRALIZED.com 🙂
This romesco sauce (which I’ve actually never attempted before!) is absolutely addictive – in a totally healthy way! The flavors from the paprika and almonds are a killer combination and the consistency is wonderful.
This recipe is definitely going to be part of my rotation – AND, it’s easy and quick (right up our alleys, right?) The zucchini noodles are perfect for the light shrimp and the romesco sauce is chunky enough to not cause a soupy bowl of zucchini noodles, like we all dread.
I’ve made a few tweaks to the recipe, since the recipe is written for a julienne peeler. I’ve also adjusted the portions slightly – but that’s the beauty in this recipe and all the recipes in this cookbook, they’re totally versatile.
Win a Copy of the Whole30 Cookbook
NOW, if you’d like to enter the giveaway for this cookbook, you can do so by joining the Inspiralized newsletter! If you’re already subscribed, you’re automatically entered to win! I will be selecting a random winner on Friday at 5pm EST! Thank you to the Whole30 team for producing such an inspiring book and for offering this giveaway for you all!
Click the image below (or here) to join the newsletter (oh, and you get a FREE spiralizing starter guide e-mailed to you after signing up!)
Nutritional Information & Recipe
Romesco Garlic Shrimp with Zucchini Noodles
- For the pasta:
- 4-6 medium zucchini Blade C, noodles trimmed
- 2 tablespoons extra virgin olive oil
- 1/4 onion finely chopped
- 2 cloves garlic minced
- 1 pound large shrimp peeled and deveined
- salt and pepper to taste
- 2 teaspoons chopped fresh parsley leaves
- For the romesco sauce:
- 2 tablespoons extra virgin olive oil
- 1/2 cup almonds chopped
- 1 small onion diced
- 3 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 2 to matoes seeded and chopped
- 2 tablespoons extra-virgin olive oil
- 11/2 teaspoons red wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- MELT the olive oil for the romesco sauce in a large skillet over medium-high heat. When the fat is hot, add the almonds and toast for 3 minutes, stirring often. Add the onion and cook, stirring, for 2 minutes. Add the garlic and cook until aromatic, about 1 minute. Add the chili powder and paprika and cook until the flavors open up, about 30 seconds. Finally, add the tomatoes, mix into the ingredients, and cook, stirring to bring up the tasty bits from the bottom of the pan, until the tomatoes are warmed through, about 2 minutes. Transfer the sauce mixture to a food processor. Add the rest of the ingredients and blend on low speed until the sauce is smooth, then set aside.
- MELT the olive oil in a large skillet over medium heat, swirling to coat the bottom of the pan. When the oil is hot, add the onion and cook, stirring, until translucent, about 2 minutes. Stir in the garlic and cook until aromatic, about 1 minute. Add the shrimp, toss to coat with the onion and garlic, and cook stirring, for 2 minutes. Add 1/4 cup water to the skillet and cover with a lid. Cook until the shrimp form the shape of a “C,” 4 to 6 minutes. Transfer to a serving bowl (draining any remaining water), and season with the salt and pepper.
- AFTER you add the water and cover the shrimp, place a large skillet over medium-high heat. Once heated, add in the zucchini noodles and toss for about 5 minutes or until softened or cooked to your preference. Divide into plates. Top with romesco sauce.
- SPRINKLE the shrimp with the parsley, toss, and spoon over the dressed zucchini noodles and serve.