The Inspiralized Story

Inspiralized was started out of a pure passion for eating healthy and helping others. When Ali discovered the spiralizer and quickly learned how easily it could be used to make creative, delicious and nutritious meals, she immediately looked online and was sad to find that there was no community or resources available for those who spiralize. Committed to spreading the word about spiralizing and sharing her recipes, she started Inspiralized.com, the definitive resource for cooking with a spiralizer.

how ali first discovered the spiralizer

My mother is a Type 1 diabetic. Actually, she had gestational diabetes, so she became diabetic while pregnant. Perhaps, subconsciously, this is a reason why I eat clean, healthy, whole foods and resist sweets as much as I can (although, I’m not perfect- I’ll admit!)

While trying to regulate her blood sugar levels in 2012, she started seeing a health coach once a week, in Hoboken, NJ. Actually, this coach was Lu’s old roommate! He suggested she try raw veganism to help. While my mother’s diabetes is Type 1 and not “curable,” a vegan diet lowers cholesterol and reduces your consumption of saturated fats, which ultimately helps control blood glucose levels.

She was about to go to Florida for the winter and he suggested a restaurant near their place in Singer Island. The restaurant was Christopher’s Kitchen in Palm Beach Gardens.

So, she went. Not knowing about zucchini noodles or the spiralizer, she ordered the “Dragon Bowl.”

Christopher's Kitchen

She was instantly obsessed (like we all are once we have zucchini noodles for the first time). She was so excited about the zucchini noodles and she told me about the dish right away. My first reaction? “Yea, yea that sounds cool, mom.” She wanted to recreate the zucchini noodles at home, but didn’t know how to. All she knew was that zucchini noodles were something special.

A few months later when she was back in NJ in 2013, we went to Pure Food and Wine in New York City, a raw organic restaurant. We had an incredible meal (I really suggest that restaurant if you live in NY – you’d never guess the food was raw!) and she was committed to eating more vegan and plant-based, so she bought their cookbook.

That’s when she discovered the spiralizer. One of the recipes in the book was for zucchini noodles and mentioned the spiralizer. Immediately, she ordered the spiralizer on Amazon. Once it came, she tried to recreate that Dragon Bowl at home. Like the first time she had spiralized veggies, she was hooked – they were delicious!

A couple more months went by and despite her insistence that I should try them (even my sister tried them and had the same reaction), I hadn’t given them a chance.

One Sunday night a few weeks later, I was visiting them at the house in NJ and she made me zucchini noodles. I was floored, incredulous, and fascinated. Most importantly, I regretted not trying it sooner! The consistency was unbelievably similar to the real deal. Always looking for new ways to eat healthy, I was totally impressed.

Literally, that night, I took the spiralizer from her and brought it back to my apartment. That Monday (the next evening), I made  Lu and I a simple tomato zucchini noodle pasta with artichokes, cannellini beans and shrimp for dinner.

His reaction was exactly the same as my mother’s, mine and my sister’s: absolutely stunned. He loved it! He put his fork down and jokingly said, “You should quit your job and build a community around this.”

Two months later, on June 25, 2013, after experimenting and having so much fun with the spiralizer and building up the courage, I quit my job and the next day, I started Inspiralized.com without a business plan, just a passion for spiralized cooking and a strong desire to help others learn to cook healthfully.

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
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