Fontina, Spinach and Potato Noodle Egg White Frittata Muffins

Potato Noodle Frittata Muffin

In elementary school, I remember asking my mother NOT to pack me lunch on the days when the cafeteria served “Breakfast for Lunch.” Who doesn’t want bacon and eggs for lunch? Or dinner? I’m a big fan of breakfast but during the work week, there’s no time to make a tall stack of blueberry pancakes or churro french toast. There’s barely time to brew some coffee! 

During the holidays, my mom always makes time for breakfast. When we’re all in one place for a holiday, there’s no better reason to ditch the boring granola bar and hurried cereal and cook up something extravagant!

Today, we make the ultimate vegetarian breakfast, combining “hash browns,” veggies, cheese and eggs. I hope you’ll use it this holiday season to surprise your family at the breakfast table.

[Read more…]

Roasted Butternut Squash Sweet Potato Noodles with Bacon, Crushed Pecans and Spinach

Butternut Squash Sweet Potato Noodles with Bacon, Pecans and Spinach

Happy October! Fall is upon us. This means fall produce. So what is a girl to do who runs a food blog where spiralized zucchinis are her bread and butter? Rest assured, I’ve got a plan.

Even though you can get zucchini year-round, it’s time to give the other spiralizable vegetables some of the spotlight. Sweet potatoes are a great starting point. They’re healthy, colorful, and are so much more flavorful than regular pasta. Unlike roasting sweet potatoes, when you cook them in a skillet, they don’t turn out as sweet, which is best when making a savory dinner.

Before we get to the recipe, let’s talk about the “other spiralizable vegetables.”

[Read more…]

Sun-dried Tomato Pesto Zucchini Pasta with Spinach, Beans and Corn

Sundried Tomato Pesto Zucchini Pasta with Beans, Corn and Spinach

All vegans quickly learn that a plant-based diet requires serious creativity in the kitchen. It’s really easy to get caught in a pasta-every-night rut. I can’t tell you how many nights in a row that I made the exact same dinner: tofu and vegetable teriyaki stir fry over brown rice. Every night, people. For months! Just ask any of my college roommates.

[Read more…]

Spiralized Garnishes & a Jalapeno-Cilantro Green Juice

Jalapeno and Cilantro Green Juice with Spiralized Carrot Garnish

Throwing a party this fall and want to be creative and healthy? For a quick fix, use your spiralizer to make garnishes for the drinks you’re serving!

In true Inspiralized fashion, I offer you a healthy and creative green juice to serve to your guests…. just pour into a champagne flute, wine glass or hipster mason jar and let everyone be impressed. The carrot against the bright green shouts “I’m healthy!” and offers an after-sip crunch… think of it like a healthy tortilla strip for this Mexican-inspired green juice.

[Read more…]

Spinach & Goat Cheese Zucchini Spaghetti Frittata

IMG_4300 copy

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…

[Read more…]

Spinach, Mushroom and Turkey Bacon Pasta (Zucchini Pasta)

IMG_3348 copy

This whole eating meat again thing gets better and better each day. I’m taking it slowly – I think filet mignon will be the last thing I try, as I baby step into a carnivorous lifestyle (after my nearly 5 year hiatus.) Today’s baby step: cook with bacon.

Of course, I couldn’t just jump right into pork bacon. The next best thing? Turkey bacon! This leaner meat has a great smoky flavor just like regular bacon and feels lighter in your tummy and is of course – in the long run – easier on the hips. Pork bacon is very high in saturated fats, which raise your blood cholesterol levels and risk of cardiovascular disease.

WAIT! Before you run to the shelves to pick up turkey bacon, keep in mind that reading labels is essential when food shopping. Many turkey bacons lure customers in with packaging that shouts “low fat” and “low calorie,” but if you check the labels – it is often super high in sodium content and other suspicious additives. Just make sure that the turkey bacon you’re buying is low in sodium (around 180mg) and doesn’t contain nitrites or nitrates (additive used to preserve/cure meats). Heck, if you can’t find one that meats (hehe- get it? meats!) these requirements, just chug a giant Vitamin Water afterwards.

[Read more…]