On Saturday, I went to Governor’s Ball in New York City with Lu and our friend Edgar. It’s a music festival with all types of performers, from Outkast to Jack White.
I was blown away by The Strokes. I wasn’t a huge fan before seeing them – I mean, I liked their songs but I didn’t actively follow their music, like I do with some other artists.
However, they were total rawkstars. Ya, I said rawk.
This caused me to wonder… do The Strokes (and other musicians/bands) listen to their own music? Or do they get tired of it?
Then I thought to myself, well, I eat my own food – all the time. So, since I’m CLEARLY on the same level as The Strokes, I’ve decided that they must listen to their own music. 🙂
But really, if you’re making something you love (whatever type of art – music, writing, etc), then why wouldn’t you want to consume it? If you really love something, you never get tired of it.
That’s how I feel about my “art.” You can call spiralizing art, I think. We’re all transforming vegetables and creating meals out of them. That’s art – creation!
Speaking of art – check out the skeleton painting in this picture (we couldn’t resist taking a picture, after seeing it at Governor’s Ball outside The Strokes concert!) .. and we were mid laugh, that’s why it looks like he’s eating my face.
Wow, guys… it’s only Tuesday! We’re getting pretty personal on Inspiralized today.
My point is, I always eat Inspiralized. Sometimes, I even print out my own recipes and follow along. Actually, Lu’s mother was visiting from Puerto Rico last week/weekend and I had to make dinner for 8 people (not including myself). So, I printed out my Italian Zucchini Pasta Salad recipe to make as one of the sides.
Big hit. I love that pasta salad. Total summer recipe staple.
This recipe today is actually one of my favorites to make, that I figured it deserved some facetime on the blog! It’s my Easy Basil Pomodoro Sauce recipe … and chicken. Very simple, very fresh, very easy. Everything is made in one skillet (don’t you love that!) and comes together very quickly.
I’ll make this spontaneously when I’ve had a long day and don’t want to slave away in the kitchen, but want to eat clean and healthy – I’ve always got chicken in the freezer and I’ve always got canned tomatoes, garlic, onion and basil. Blame the Italian in me – I’m always prepared for a fresh tomato sauce.
This zucchini pasta is just so filling and flavorful – with lean proteins, vegetables and healthy fats, it’s a winner every time.
What’s your weeknight go-to spiralized meal?
Nutritional Information and Recipe
Basil Pomodoro Zucchini Pasta with Chicken
- 1 tablespoon extra virgin olive oil
- 1/2 pound boneless chicken breasts roughly cubed
- salt and pepper to taste
- 1/4 teaspoon garlic powder
- 1 large clove of garlic minced
- 1/3 cup diced white onions
- 1 14 oz can diced tomatoes or crushed tomatoes with juices
- 1-1.5 tablespoon chopped basil
- 2 medium zucchinis Blade C, noodles trimmed
- Place a pot/saucepan over medium heat and add in the olive oil. Once the oil heats, add in the chicken. Season with salt, pepper and garlic powder. Cook for 3 minutes and then flip over, cooking another 3-5 minutes or until chicken is cooked through and no longer pink on the inside.
- Then, add in the garlic and onions and cook for 2-3 minutes or until onions start to soften and become translucent. Then, add in the canned tomatoes and roughly crush the tomatoes with a potato masher or the back of a fork. Bring to a boil and then reduce heat and simmer. Season with salt and pepper and let cook for 5 minutes, add in the basil and cook for another 5-10 minutes or until most of the liquid has evaporated and it is thicker, suitable for cooking with zucchini noodles. Add in the zucchini noodles and toss for 2-3 minutes or until noodles are al dente.
- Divide into bowls.