In an effort to get my creativity juices flowing again, I decided to start with one of the most unusual types of spiralized veggies: broccoli stems.
He probably just soaks it in olive oil and that’s why I love it, but regardless, I’ve always had a hard time eating eggplant – the consistency always bugged me out!
Now look at me – posting up a recipe with eggplant! This recipe, made for KitchenAid, incorporates savory sausage, spice and zucchini noodles (how could I not love it?!)
Today, I’m reviewing Paderno’s new 4-blade spiralizer (previously known as a spiral slicer!) It releases on Amazon tomorrow, September 17th and to celebrate the launch, Paderno’s giving away spiralizers to Inspiralized readers!
However, if you just recently bought yourself the Paderno 3-blade spiralizer, don’t freak out. Just read.
I’m back to my normal meal routines (breakfast is always a green protein smoothie!)
Regardless that I’m back on smoothies and a work routine, the blog is still doing its own thing. Today? Potato noodle home fries!
I had meant for another post to go live today, so that’s why this was previously incomplete. If you’re just reading this now and didn’t see this post go up earlier today… nevermind.
Taco night just got a whooooooole lot better.
Let me preface today’s recipe by saying that spiralizing isn’t just about subbing in veggie noodles into your favorite pasta and noodle dishes. Spiralizing is about changing the way you eat vegetables and making that experience more exciting.
Would you ever think to put spaghetti into your tacos? Unless you watch iCarly, you probably don’t.