My weight loss story: How I used the spiralizer to get healthy and lose 25 pounds

The Inspiralized Weight Loss Journey How I used the spiralizer to take control of my health, lose 25 pounds and get totally fit!

You might want to bookmark this post, print it out, or save it for a weekend morning when you have time to waste. Or, grab a bowl of popcorn, lean back and get to scrollin’.

Why?

I’ve never been a short-winded person. I’m terrible at keeping this “short and sweet.” I love to talk, write and explain. And today, of all days, I’m especially verbose, because I’m pouring my heart out about my personal weight loss journey.

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Sweet Hot Mustard Brussels Sprout and Apple-Almond Salad

Sweet Hot Mustard Brussels Sprout and Apple-Almond Salad

This Saturday, a few of our friends got together and had a potluck-style day of feasting at one of our friend’s apartment in Brooklyn.

We had planned this for over a month and Bobby, the guy who lives in said apartment, and me were planning the menu for weeks. Clearly, we’re both food nerds.

We wanted to keep it fall-themed, sort of like a “welcome to fall, that’s a great excuse to get together.” Funny how you need “reasons” to rally the troops, right?

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Daikon Chicken “Biryani”

Daikon Chicken “Biryani”

Before you get to this recipe, let me preface – I was never trained in the art of Indian cooking. However, Indian cooking is so full of spices, that as long as you understand how the spices mix together and complement each other, you can squeeze by.

I’ve always loved Indian food – I also like very spicy food, so I’ve always found that there’s something I can order at an Indian restaurant to satisfy my “spicy” tooth.

My love and appreciation for this type of cuisine started when I studied abroad in London.

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Fennel, Celery, and Pomegranate Salad

Fennel, Celery, and Pomegranate Salad

In my quest to cook more off recipe books, blogs and magazines, I had bookmarked this Bon Appetit recipe.

It was perfectly seasonal – pomegranates and fennel. It looked gorgeous in the online picture and, as a lover of fennel, I knew it would work wonders as a side dish with dinner, once the chilly fall temps finally hit.

So, I decided to make it. As I was prepping, I started to slice the fennel (per the recipe) and I immediately became impatient.

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Parsnip Noodles with Tuna and Fried Egg

Parsnip Noodles with Tuna and Fried Egg

Nine times out of ten, the recipes I’m going to post on the blog are scheduled out two weeks in advance. This helps me focus on other “projects” and also, it keeps me from scrambling at the last minute, trying to figure out what to make.

Of course, there’s no shortage of ideas, it’s just about writing out the actual recipes.

When I cook each day, it’s usually around 11am. I’ll try to make two recipes in a day, which brings me to about 3pm, when it’s all said and done (prepping, cooking, photographing, cleaning.)

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Black Bean and Butternut Squash Noodle Tacos

Black Bean and Butternut Squash Noodle Tacos

Fun fact: I wasn’t going to post a recipe today. The main point of today’s blog was to vote on the Inspiralized Community‘s September Recipe Challenge entrants.

More to come on that.

I had the post finished on Monday, was excited for everyone to pick the winner and then, I felt odd not sharing a recipe! I’ve gotten into my Sunday – Thursday groove and I wanted to end the blog week on a high note.

So, today, we need your votes and in return, I present to you: butternut squash noodle tacos. Fall-friendly and waist-friendly!

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