Whipped Dill Goat Cheese Breakfast Buns with Eggs Over Easy

Whipped Dill Goat Cheese Breakfast Buns with Eggs Over Easy

It’s funny to me how “whipping” a cheese can totally change it. All I did was put some goat cheese and dill in a food processor and pulse until “whipped.” Took about 15 seconds, all in. But man, is whipped goat cheese heavenly!

I love dill pickles, but I never really thought to add the dill herb to anything until I went to Greece and had delicious tzatziki sauce (hence the inspiration behind my tzatziki zucchini pasta). Missing Greece lately on account of the chilly wintry weather, I decided to get dill back up on the blog. In whipped goat cheese. Mmm.

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Beet and Anjou Pear Noodles with Warm Bacon-Pistachio Dressing & Baked Goat Cheese

Beet and Anjou Pear Noodles & Baked Goat Cheese with Warm Bacon-Pistachio Dressing

Sometimes, I feel overwhelmed with all of the Inspiralized recipe ideas I have running through my mind. Actually, I never leave the house without my tiny Mead notepads, in case I have an idea. Once, I was looking through my scribbles and I saw the phrase “roasted crust” Sounds delicious, but – what?! I’m sure it’ll come to me again soon. I hope. Nevertheless, I never stop finding inspiration!

My mom often asks me, “how do you keep coming up with new dishes?” Honestly, the problem isn’t how do I “come up” with the recipe. The problem is how do I pick which ones to feature on this blog.

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How to Spiralize a Kohlrabi: Kohlrabi & Green Apple Noodle Arugula Salad with Goat Cheese, Dried Cranberries & Walnuts with a Honey-Dijon Dressing

How to Spiralize a Kohlrabi and Kohlrabi Noodle Salad with Walnuts, Goat Cheese and a Honey-Dijon Dressing

A few weeks back, I made a butternut squash noodle pasta with kohlrabi greens. The green tips of the vegetable had a wonderful earthy and refreshing taste. Today, I’m taking the actual vegetable and spiralizing it. After I spiralized the kohlrabi (so easy!) and tasted a noodle, I knew it would be perfect in a crunchy and light salad with a sweet dressing.

There’s another reason why I’m eating healthy today. Last night, Lu and I hosted a birthday bash for his 35th. Thirty-five. 35. That’s 5 years away from the big 4-0. I’m 26, so I’m still in that “birthday parties are the best!” stage of life and had a blast entertaining our friends. The evening was full of laughs and celebratory clinking of glasses… and of course, lots of cheese, drinks, and desserts. As a result, I needed something low-carb and gluten-free today (on Halloween.) By the way, Happy Halloween!

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Roasted Butternut Squash Noodles & Quinoa with Spiced Pumpkin Seeds, Dried Cranberries and Goat Cheese

Roasted Butternut Squash Noodles & Quinoa with Dried Cranberries, Spiced Pumpkin Seeds and Goat Cheese

Do you ever stop yourself and say “Man, if I had a reality show, people would think I’m either incredibly boring or extremely weird.” Well, today I thought that. And I think it a lot. I live in a high-rise apartment building (49 floors), and I’m on the 30th floor. Our windows face another building that’s built perpendicular to ours. It’s about three-quarters of a football field away and in between us is the pool/deck. I promise I’m not just bragging about where I live, I’m trying to paint a picture, so bare with me.

Long story short, you can see pretty well into the other building’s apartment units. Every morning, I sit down at my desk and when I take that first sip of coffee, I look out of my window and see into the lives of the people across the way. What do I see?

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Recipe: Spiralized Sandwich Bun

Spiralized Sandwich Bun with Avocado-Goat Cheese Spread

Last week, I posted a picture of my healthy version of the ramen burger, using a turkey burger sandwiched between two sweet potato noodle buns. I promised a recipe, and now I’m delivering!

This time around, I left the turkey burger out and added kale for some crunch! Honestly, the sweet potato noodle bun is so delicious, it’s a shame to muddle its flavor using a meat patty. Unlike traditional burger buns, this noodle bun is the star, so let it shine!

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Roasted Beet Noodles with Goat Cheese and Pecans

Roasted Beet Noodles with Goat Cheese and Pecans

What do you think of when you see a beet? I think of pink pee pee! I remember once eating beets as a little girl and being scared because my “pee pee” ended up a little pink – like the beets I had eaten! Apparently, this affects about 14% of the population and it’s called beeturia – it can be hereditary or it can be a sign of an iron deficiency! Talk about natural science.

Please excuse the overshare. Moving on, beets are the messiest food to prepare but well worth the stained hands and countertops. When I saw them at the Paulus Hook farmers’ market this Saturday, I knew my kitchen would be a beet massacre, but I wanted to see how they would spiralize.

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The Spiralized Burger with Grilled Tomato, Onion and Avocado-Goat Cheese Spread

I match your ramen burger, and I raise you a spiralized burger!

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If you watch the news, live in NYC, follow foodie Twitters or Instagrams, and don’t generally live in a box, you have heard of the shoyu ramen burger. If not, let me explain, because it’s “so hot right now.” Photo courtesy of GoRamen.com:

The ramen burger is a bun made out of ramen noodles. Basically, it’s cooked ramen noodles that are refrigerated in a bun-sized ramekin for 15 minutes and then fried in olive oil. Japanese blogger and chef Keizo Shimamoto invented this and served it up at Smorgasburg in Brookyln, causing Tweets galore and waiting in long lines. This latest food trend is being called the newest cronut! If you don’t know what a cronut is, I suggest you Google it….. and have fun trying to get one.

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Spinach & Goat Cheese Zucchini Spaghetti Frittata

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Have you ever thrown leftover spaghetti into a frittata the next morning? If you haven’t, you’re missing out! My first year out of college, I used to order spaghetti from this great restaurant in Hoboken. The portions were always ginormous, so I’d save some in the fridge. Unfortunately, unlike Asian noodles, leftover spaghetti isn’t very appetizing. Pasta should be piping hot, creamy and the smell of the sauce should creep out of the bowl and into your nostrils. But what to do with all this leftover pasta? Throw it in a frittata!

My favorite type of frittata is spinach and goat cheese. There’s something about the way goat cheese complements cooked eggs – I just can’t get enough. After starting this blog, I couldn’t wait to make my frittatas with zucchini pasta. The zucchini noodles add a great crunch to this (like al dente pasta – no more squishy leftovers). Just a different way to get your daily dose of veggies…

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Butternut Squash Zucchini Pasta with Honey Roasted Walnuts and Goat Cheese

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I have some bad news and some good news. Let’s go with the bad news first: I started cooking last night and realized that my Canon camera’s battery was dead. The good news: I still managed to take pictures while cooking…. they’re just in Instagram filters. And more good news: I charged the camera while I cooked and I have a nice shot of the final product!

The inspiration for this dish is from a butternut squash ravioli with goat cheese dish I had when I first started eating dairy again, back in 2010 (after my two year vegan stint). My rendition is a little glammed up (hey, we’re eating zucchini instead of a ravioli, we can get a little fancy!) The savory, smooth goat cheese compliments the crunchy sweet walnuts perfectly and the butternut squash has hints of sweet cinnamon and garlic. Mmmm! The ribboned zucchini absorbs this sauce the best, since it is a bit of a chunkier sauce. This is a date night dish for sure…. sweet notes all around. I’ll keep perfecting it, but in the meantime – enjoy!


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