If you haven’t noticed already, I joined Snapchat! After I started seeing other brands use it, I thought to myself, “Well, this would be perfect for Inspiralized!”
Actually, about 6 months ago, I stopped using my personal Snapchat.
I guess I just wasn’t really motivated to use it and to be honest, I didn’t really know how to use it (and I’d consider myself a social media savvy person.)
Now that I have it again, I can’t stop Snapping (and I hope you join me at the username inspiralized.)
Of course, now that it’s for Inspiralized, I already researched all of the fun things you can do with the App, and now, I’m having a lot of fun.
On Friday night, I actually cooked my entire recipe (the Bikini Bolognese from my cookbook) on Snapchat. When I saw people were actually watching the Snaps and sending me Snaps, I realized it was a good social media channel for Inspiralized.
What will you see on Snapchat? I’ll definitely be posting cooking videos during the week, offering quick spiralized cooking tips, shots of my lunches that I may not post on Instagram and soon, a few of my favorite workouts. Plus, it’ll give you a look into my personal life (if you go on there now, you’ll probably see a lot of Lu – because we’re always together!)
Most importantly, I’ll be leaking my big announcement for Tuesday (and it’s not the cookbook!) I seriously can’t wait for this week.
On Friday, Lu brought home March’s issue of Shape Magazine, which features Kate Hudson on the cover. Inside, on page 18 to be exact, there’s an insert about the Inspiralized cookbook! That obviously started my excitement for this week – I can’t believe I’m featured in Shape!
I’ve been reading that magazine since, well, I realized I was a girl, and have been a fan ever since – and now, I’m in it!
If you haven’t pre-ordered your cookbook yet, please do. Actually, it’s on crazy sale right now on Amazon, because we’re only two days away from on-sale (it’s $12.22 right now, down from $19.99!) And remember, if you pre-order it anywhere, make sure to enter your purchase order information into this form to receive the Bonus Pack, which includes 4 sneak peek recipes from the cookbook, 4 brand new recipes and a month of weekly meal plans and shopping lists!
Now, for this recipe. I mean, who wouldn’t want avocado in their tomato sauce? ‘nough said, right?
I buy tilapia every couple of weeks to make fish taco salads (or blacken it and put it over some spiralized rice.) It was the end of the week and we hadn’t made fish tacos, so I wanted to make a seafood pasta.
Somehow, I got distracted (as always) and spotted the cilantro, avocado and jalapeño and wanted to put a twist on a simple tomato seafood spaghetti. Thus, here we are, with this fragrant bowl of tilapia spaghetti – with black radish spaghetti.
What I love most about this dish is the chunks of tilapia. Each chunk absorbs the flavors as it simmers in the tomato sauce, so that when you bite into a piece, the soft white fleshed fish flakes in your mouth softly, with a velvety sumptuousness.
Black radishes are easy to spiralize (shaped similarly to a turnip) – they have a black skin, but a white flesh – I guess they’re the Oreos of vegetables.Their taste is radish-like with a sliiight spicy kick, which makes them less bitter, in my opinion, to regular radishes.
I can’t believe it’s taken me this long to make you a dish with black radish noodles, especially since I recently posted a picture on Instagram.
I’ve added black radish to the Recipes page and hope to use them more often!
Happy Oscars Sunday and I hope to see you on Snapchat! Remember – username inspiralized!
Have you ever spiralized a black radish before?
Nutritional Information & Recipe
Spicy Tilapia and Black Radish Spaghetti with Cilantro-Jalapeno Avocado Tomato Sauce
- 1 tablespoon extra virgin olive oil
- ½ cup diced white onions
- ½ jalapeno seeded, finely diced
- 1 garlic clove minced
- 1 14.5oz can whole peeled tomatoes
- salt and pepper to taste
- 1 large black radish Blade C, noodles trimmed
- ½ avocado peeled, insides cubed into ¼” pieces
- 1 tablespoon chopped cilantro
- 6 oz tilapia cut into 1” chunks
- Place a large skillet over medium heat and add in half of the oil. Once oil heats, add in the onions, jalapenos and garlic. Let cook for 2-3 minutes or until onions are translucent. Then, add in the tomatoes and juices, crushing with your hands over the skillet. Then, season with salt and pepper and let cook for 5-7 minutes or until sauce thickens.
- Once sauce is almost done, add another large skillet over medium heat and add in the rest of the olive oil. Once heated, add in the radish noodles and season with salt and pepper. Cover and cook, uncovering occasionally to toss, for 5-7 minutes or until cooked to al dente (or your preference).
- Once you add the radish noodles to the skillet, stir in the avocado and cilantro into the tomato sauce and then add in the tilapia, nestling it into the sauce. Let cook, covered, for 3-5 minutes or until opaque and cooked through.
- Divide the radish noodles into bowls and top with tomato sauce. Serve immediately.