Bikini Bolognese

Bikini Bolognese

Giada, you would be so proud. I just made a divine turkey bolognese. I’ll be honest, I’ve never made turkey bolognese, so I did a lot of Googling (and went first to Giada, duh). Luckily, it was one of those fly-by-the-seat-of-my-pants days… everything I added to the skillet seemed so….. right. One of the reasons I love blogging is because I will get to share my amateur experiences with you all – and I promise, there will be some not-so-pretty ones. But hey, I’m 26 years old, I’ve never had a cooking lesson (not a one!) and I just love love love food (except eggplant, ack!) …. and I always aspire to be fitter, hence the healthiness I bring to my recipes. Every Italian woman wants to be a teeeeeeeny bit thinner…. except for Giada, she’s just blessed with that goddess-like Roman blood.

Tasting Tuesday is for me to test one of the recipes for my cookbook. So thanks for being my guinea pig. The key to this recipe today is briefly pureeing the carrots and celery before cooking them. This was a last-minute decision and really added to the texture of the bolognese and enriched the sauce.

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Zucchini Pasta Tower with Lentils, Escarole and a Fried Egg

Welcome to our first Tasting Tuesday! Every Tuesday, I will be posting up a new recipe – no theme, just something I am “testing” for my cookbook (yes, I’m writing a cookbook – more to come on that!) Obviously, I love to share my recipes and LOVE hearing feedback from readers. In many Tasting Tuesdays, I will be inviting friends over to taste and will post their comments with the recipe!

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For today, we have a beautiful tower of zucchini pasta, lentils, and escarole. What sits on top of this Inspiralized throne? A fried egg! This dish has a bunch of great textures and is packed with protein – there’s a little over 12 grams of protein in 1/4 of a cup of lentils! Plus, 1 egg packs about 6 grams. Healthy and filling – no way!

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Tomato Zucchini Spaghetti with Shrimp, Kale and Feta

IMG_2208 copy Welcome to Skinny Sundays! Let’s be honest with ourselves… the weekends usually get the best of us. One too many cocktails, some late night “snacks” after those cocktails, your “cheat day,” eating out at restaurants, not making time for exercise…. we’ve all been there (and hey, it’s fun!). Worry no more! On Skinny Sundays, I’ll be posting a healthy, low-calorie pasta dish to set you on the right path for the week. No more eating lettuce to detox… we’re Inspiralized, remember? That means a big ole’ bowl of guiltless pasta!  [Read more…]

Other Ways to Make Zucchini Pasta While You Wait for Your Spiralizer

By now, you’ve bought your spiralizer and you’re {im}patiently wait for it to arrive. In the meantime, you’re drooling over my recipes, right? Riiight. Don’t worry, you can still eat zucchini pasta by using other methods. They don’t create “noodles” like the spiralizer- the veggies comes out more like a slaw, but tastes similarly delicious. Also if you haven’t bought a spiralizer yet, this is a great way to test the waters.

HOWEVER, you shouldn’t really cook these types of zucchini pasta: they become too mushy when put over heat. (at least the peeled and julienned ones). When you use a julienne or peeler, you don’t get a solid thickness/density, which is essential for cooking the zucchini. They do work for cold sauces (like pesto), but don’t create those little spirals that remind you of pasta!

Ways you can make zucchini pasta {without a spiralizer}

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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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Zucchini Pasta alla “Skinny Jeans” Vodka with Grilled Chicken

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When you think vodka sauce, you think vodka and cream, right? Well, fuggedaboutit! This skinnier version of vodka sauce goes fantastically with ribboned zucchini. You can leave out the Parmesan cheese to fit into those skinny jeans sooner, but it does add a good texture and flavor! How’d I get away with leaving out the cream and still get that pink sauce color? Greek yogurt! I sprung for the 2%, but you can use 0% if you’re THAT committed. I used Tito’s vodka, because that’s what I had in my freezer, but just make sure you use something in the $20+ range. Honestly, I think the flavor is better than the real deal!

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Pesto Zucchini Noodles with Asparagus and Shrimp

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This isn’t necessarily a recipe I have worked on, it’s just something that seemed delicious to me, given what was in my fridge. It came out super deliciously, so I thought I’d share my pictures and recipes with you!

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