Hahaha oh you know it!

Aw, thank you so much that’s very kind!

Yes sounds like a great option! Ground meat would be great, too – this is just a vegetarian option!

Thank you, Heather!

Definitely check out Ali’s how-to videos! She addresses all your questions. You’ll be an Inspiralized Pro in no time!

Are you paleo? You could use any ground meat (beef, chicken, turkey, pork, wild game) crumbled and browned in a hot skillet in place of the lentils. Pastured organic is best if you can afford it.

I’m following Auto Immune Protcol right now, which includes an elimination diet to determine the source of food allergies and inflammation (I have fibyromyalgia) and I will be making this with ground elk or turkey. Since I can’t eat nightshade vegetables (Sorry, Victoria Fine Foods) which includes tomatoes, I’ll make a sauce with pureed sweet potatoes + beets for color and Italian herbs. That’s really the beauty of Ali’s recipes. They can be customized to fit anyone’s specific dietary needs.

Hey there! I have been spiralizing for years now & i have used Ali’s Inspiralizer and before that a Paderno. Some spiralizers have similar noodle shapes but i wouldnt call them universal. Just try your best to match up the shape she describes with the one your’s makes. As far as the soggy noodles, it takes practice getting them aldente or cooked just right to your liking. But i promise in time you will learn easily how long to cook them. I definitely recommend in sauteing them or in a pinch microwave or bake. Never boil them unless in a soup. If making soup the warm water will cook them. One thing that helps is getting the excess water out. Before cooking the noodles use paper towels to pat them dry. I also drain them off after sauteing. Ali has a video on how to do all this. Dont give up! You’ll get there! It took me a little trial & error as well & now its second nature. Oh, & if you over saute them they will get soggy due to excess water content coming out. Good luck! Hope this helps!