Spicy Chicken and Plantain Rice with Mango-Avocado Salsa (Recipe Challenge Winner!)

Spicy Chicken and Plantain Rice with Mango-Avocado Salsa

I am like a proud mother today, boasting about my child winning a spelling bee.

Today, I’m presenting you with the winning recipe from the Inspiralized Community’s March Recipe Challenge.

Not only do I love this recipe, but I’m overjoyed by how creative you all are with spiralizing and honored that you share your creations every day with me, via Instagram, Twitter, Facebook and now, the Inspiralized Community.

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Brussel Sprout Rutabaga Rice with Chicken Sausage

Brussel Sprout Rutabaga Rice with Chicken Sausage

The farmer’s market near our apartment here in Jersey City has the best chicken sausage. Every time we make our weekly trip (during the summer, of course), we make sure to open the sausage cooler and grab our favorite – Feta and Basil Chicken Sausage.

When people used to come over for their first Inspiralized meal, I’d make this, using that sausage. Always a crowd pleaser.

Crumbled sausage goes fabulously with pretty much everything.

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Cacao-Coconut Plantain Rice Balls with Pepitas

Cacao-Coconut Plantain Rice Balls with Pepitas

I have to be careful about my sweet tooth. It’s my biggest frenemy.

I love love love sweets. I’m a big cupcake, frosting and chocolate brownie kind of gal. I’m not much into chewy fruity candies or ice cream, but put a red velvet cupcake or molten lava cake in front of me and I’m a goner.

Luckily, I’ve found a solution: no-bake cacao treats!

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Braised Fennel, Tomato and Bean Zucchini Pasta

Braised Fennel, Tomato and Bean Zucchini Pasta

Every time I go to make a recipe for the blog, it’s hard not to default to zucchini noodles. They’re just amazing, they really are. I actually just saw that Everyday with Rachael Ray Magazine was touting zucchini for being high in folates, which helps boost metabolism.

I don’t know about y’all, but a higher metabolism sounds like a dream, because I’m still feeling that chocolate bar from a few days ago.

What I’m trying to get to is that this whole winter, I’ve been counting down the days until zucchini is a more seasonally acceptable ingredient.

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Ginger Daikon Radish “Rice” with Gochugaru and Fried Egg

Ginger Daikon Radish "Rice" with Gochugaru and Fried Egg

There’s an independent grocery store in my apartment building that I like to go to for last-minute items (it’s a bit pricey). I love having it there when I’m craving a snack (that’s a blessing and a curse) or if I forgot to get something on my big weekend grocery run.

This grocery store has the biggest daikon radishes ever. They’re almost two-feet long, really!

Every once in a while, I’ll pick one up in hopes of using it in a recipe – they spiralize so effortlessly. They’re literally the perfect diameter and texture.

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Carrot “Rice” Leek Risotto with Bacon

Carrot "Rice" Leek Risotto with Bacon

Last week, Gina from SkinnyTaste.com was kind enough to let me hog her blog for the day and post up a recipe.

What did I choose? A true “bang for your buck” kinda meal. This risotto made of carrot rice has so much flavor (thanks to the leeks and bacon) that you truly won’t realize that you’re eating one of the most mundane vegetables out there: carrots.

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