Inspiralized? Spiralizing? EXPLAIN!

Support me through Amazon and buy a spiralizer: Paderno World Cuisine A4982799 Tri-Blade Plastic Spiral Vegetable. Also, many of the product links you click on this blog may result in a few cents to yours truly. This helps me pay for the domain, hosting, and hundreds of dollars a month I spend in groceries! Thanks for your support, as always.

FIRSTLY, help me spread the Inspiralized movement by sharing my link, Instagram, Pinterest, Facebook and Twitter with your friends! Always hashtag “inspiralized” if you ever try one of my recipes or @ me on Twitter!

Sign up for the Inspiralized newsletter by clicking here. Receive daily recipe updates, meal plans, exclusive content, giveaways and learn about special announcements before they’re posted on the blog!

I’m happy to share with everyone the next big thing: Inspiralizing! Spiralizing is the art of taking vegetables and turning them into noodles. Inspiralized is what you and the dish become afterwards – a healthier and inspired version!

You’ve probably seen spiralizing at a restaurant, where garnishes of carrot and daikon radish are often presented in heaps of spirals. Well, a common practice in the raw vegan world is spiralizing, using a tool called a spiralizer. The spiralizer allows you to transform a healthy, low-calorie, low-carb vegetable into a giant bowl of pasta! Top with the right sauce, cheese, or protein and you’ve got a delicious meal – in minutes.

With this blog, I hope to inspire everyone to end the guilt and torment when eating a heaping bowl of pasta. You CAN have a creamy tomato sauce or that alfredo, because you’re not consuming a giant bowl of carbs – you’re consuming a bowl of vegetables! By replacing pasta noodles with vegetables, you don’t miss the real thing: I promise. The spiralizer completely revolutionizes the way we think about the classic Italian favorite. Once again, family and friends can gather around the table for spaghetti and meatballs.

AliLifestyle-44 copy

[Photo credit: Unique Lapin Photography]

Spiralized vegetable pasta or “Inspiralized” pasta is paleo friendly, vegan and vegetarian friendly, low carb friendly, gluten friendly and health friendly. Spiralized pasta is not only nutritious and filling, it’s easy to make. Inspiralizing is for all ages, diet lifestyles and skill levels. The actual act of spiralizing takes less than one minute. No more waiting for the water to boil, no more mushy noodles. More importantly, all of the recipes on this blog are written by me: a girl in her mid-twenties with no formal culinary training, just an appetite for good food and a mind for healthy living.

Actually, read this post and find out how I discovered the spiralizer!

For those calorie and carbohydrate counters out there, you better be sitting down. To truly explain the health benefits of zucchini pasta versus regular pasta, I offer this statistical comparison. Keep in mind that the typical restaurant bowl of pasta can be as much as 2-3 servings.



Total Fat

1 Serving Zucchini Pasta (1 medium zucchini)


7 g

0 g

1 Serving of Spaghetti  (1 cup)


43.2 g

1.3 g



36.2 g

1.3 g

Based off the above evidence, you would have to eat 6 bowls of zucchini pasta to match the calorie and carbohydrate content of regular pasta. By choosing zucchini pasta over regular pasta, you are saving yourself 190 calories, 36.2 carbohydrates and 1.3 grams of fat. Simply substitute spiralized pasta for regular pasta and you’ll never miss the real stuff, especially with these health benefits.

Spiralizing definitely promotes weight loss. Follow me at my healthy fit Instagram @GetInspiralized and follow my weight loss journey there. Also, read this post about how I lost 25 pounds by eating Inspiralized and exercising!

More about me, Ali Maffucci:

AliLifestyle-67 copy copy

[Photo credit: Unique Lapin Photography]

First off, everyone calls me Ali (but Alissandra is my real name) True to my Italian American background, I love everything food – cooking, eating, reading food blogs, dining out, sharing my food pictures and entertaining friends. I’m definitely that obnoxious person at the table next to you Instagramming their meal before digging in. To me, nothing is better than having an unforgettable meal at a newly discovered restaurant…. especially when you live near one of the greatest culinary cities in the world: NEW YORK CITY.

When I’m not in the kitchen cooking for Inspiralized, you can find me traveling, reading cooking magazines, dreaming at a coffee shop, walking around NYC with my DSLR, exercising so that I can guiltlessly eat chocolate later, and spending time with my family in New Jersey.

I know next to nothing about fashion or beauty. Honestly, the room starts spinning when I’m in a Sephora. HOWEVER,  my adrenaline pumps at Williams Sonoma or Sur La Table and I get giddy in the cookbook aisles of bookstores.

Oh, and I’m a pretty terrible baker! I prefer pasta tongs over electric mixers and I’ve been known to lose my measuring spoons.

AliLifestyle-33 copy copy

[Photo credit: Unique Lapin Photography]

What are my hopes and dreams? Well shucks! To become a culinary star, of course! I want to bring spiralizing to the masses and show everyone that eating healthy is fun and doesn’t have to be boring or predictable. One day, I’d love to become involved with promoting nutritional education in schools through cooking and teaching.

In January 2013, I moved in with my then-boyfriend, but now-fiance, Lu, and love to write about our adventures and the food I cook for us. Many of my recipes are designed for one or two to encourage couples to cook healthy meals together! Men do like vegetables…. especially when you trick them into eating them!

Oh, I almost forgot the most important part: On June 25, 2013, I quit my job in corporate America. That evening, I bought the Inspiralized.com domain and on June 26, 2013, I walked into a local Starbucks and started blogging! I’m taking a stab at pursuing my dreams. Thanks for taking part in my journey….

I would love to hear from you. I’m always available at ali(at)inspiralized(dot)com. 

As my mamma always tells me, treat others as you would like to be treated.

Can’t wait to hear from you! 


[Photo credit: Unique Lapin Photography]




  1. This is fantastic!! Your dishes look wonderful and you are a truly gifted writer. Really excited that you are pursuing what you love and are clearly passionate about!! Olivia

  2. Anonymous :

    Your recipes look fantastic! You just inspired me to purchase one of these and explore different cooking! My husband is a health nut- can’t wait to give these a whirl ;)

  3. Thank you so much for the encouragement! I appreciate the kind note. Send me a picture of any dishes you make, I’ll be featuring reader submissions! Thanks again.

  4. Char :

    Thanks for the inspiring story! Currently eating your Greek inspired turkey meatballs. THEY ARE AMAZING! Topped off with the zucchini pasta :) thank you!

  5. Anonymous :

    I’m Asian, and I CANNOT live without noodles! Thank you for providing a guilt-free way to enjoy them. Can’t wait to try your recipes!

    • Thank you so much – I’m so glad you like the concept! I’ll definitely be sure to post more Asian noodle dishes on the blog. Do you have any requests? :)

      • Tasha Lee :

        One of the comfort foods I miss since going Primal is tuna noodle casserole. Im already fan of your blog lol, but a spiralized version of tuna noodle casserole would take my fandom to a whole other level

  6. Michelle :

    Love mine! I bought in November, and lost 7 pounds that month!! Just in time for Thanksgiving! This machine is a new way to live, and I LOVE IT. BTW, congrats on getting away from the blood suckers in corporate America. I left a big radio conglomerate after 15 years, and life has been 1000% better, in every way!! Mentally, spiritually and financially!!!

  7. One of my clients had mentioned your blog to me before, but I finally linked up to it yesterday after seeing your blog on the Huff Post article that featured both our recipes. Love all of your recipe and can’t wait to try some new tricks with my spiralizer!! Goodness I love this kitchen gadget :)

  8. Can you tell me if the zucchini squash is soft or crunchy when you eat it like pasta? I attempted to serve the spiralized squash to my kids but it didn’t pass as spaghetti because it was crunchy. Should I sautéed it longer?

    • Yes. My wife just served some delicious zucchini pasta which she had sauteed in some olive oil in which she had previously softened a little finely chopped onion, a minced clove of garlic, and a pinch of red pepper flakes. She cooked the noodles for about 7 or 8 minutes – until it was al dente.

      She was very pleased because she is growing several zucchini plants in her garden and, unlike previous years, they haven’t all died, but are producing prolifically. She used a “Veggetti” for the first time. It is an “as seen on tv” device I picked-up at Wal-Mart for $15.00. It’s sturdy, simple to use, and makes thin or thicker “noodles.” Previously, she had used a Julienne vegetable peeler I bought on HSN which seemed to take forever and almost sent two family members to the ER with deep finger cuts!

      • Daphne Haskin :

        Thanks Robert….really appreciate the response and information. I will try again.

    • Yes, the longer you sautee it, the more it softens! Just keep trying until you reach the right consistency.

  9. Nikki :

    I bought my spiral user a couple of months ago and I love it! Your blog has been a lifesaver for me! I can’t wait to try all of your recipes!

  10. having trouble which to buy on amazon: the paderno or the spiralizer brand. are they the same?? thanks.

  11. Anonymous :

    A lady at my work just shared your link on a corporate training that I was on. OMG- I am excited and can’t wait to get Inspiralized! I am pretty much a plant-based eater but can’t wait to “trick” the kids into becoming one as well! Excited~

  12. Beth Ann :

    I’m totally inspired! I bought a spiralizer and then found your blog (sorry it wasn’t the other way around) when I was trying to figure out just what I can do with it. I spend all my free time (and most of my time when I should be doing other things) thinking about food and trying to come up with creative ways to stuff my boyfriend and I full of vegetably goodness. We don’t have any dietary restrictions, we just try to eat more veggies. When that happens, other foods naturally fall off the plate. One of our favorite games is “guess how many veggies I snuck into this.” I’m super stoked to get started with your recipes!

    • I’m so glad you took the leap and bought a spiralizer – best purchase of 2014!! What recipe will you make first??

      • Beth Ann :

        I’m planning on doing the Asiago Kohlrabi Noodle Fritatta with Bacon, Corn & Basil for brunch on Sunday, but I already used up the kohlrabi I got in this week’s CSA (I can restock at the Saturday Farmer’s Market). I don’t want to wait until then to start, so I’m hunting for something I already have all the ingredients on hand to make. Maybe the Mint Pesto Zucchini Pasta with Goat Cheese or the Tomato Basil Broccoli Noodle and White Bean Salad. My spiralizer should arrive this afternoon. I can’t wait!

      • You can use zucchini or potatoes, instead of kohlrabi in the recipe!

  13. joan Zahka :

    Ali – Friends invited us to their vacation cottage for the weekend and instead of the usual hostess gift, we bought them a Spiralizer. They joined our CSA veggie farm share based on our recommendation this summer, so we are certain that spiralizing is the next thing for them to discover!
    Congratulations on your engagement!

  14. Amy Thomson :

    Loving everything you create all the way from Australia!!!

  15. Claire :

    Looking forward to your recipes for “2″!! I am a single gal & don’t want to eat the same dish all week!! Love my Spiralizer

  16. shelea11 :

    I’m eagerly awaiting the delivery of my Krafty Kitchen unit, hoping it is similar/same as what you are using here, since there is just so much zucchini I can eat… it’s the first time buying something so ‘complicated’ (as in, so many parts), but I don’t see anything else that will do all this says it does. The comments certainly indicate everyone loves theirs! (Should make some interesting ‘hash’ browns!

  17. Christine :

    What an incredible website you’ve put together here. And such an inspiring story about how quit your job and made a success of blogging. I am well and truly inspired. I would love to know whether you have ever written more about that story on your blog? Also, I came to this site to help me decide whether to buy a spiralizer and I decided, like, DUH I MUST HAVE ONE. And since your resources are really what pushed my decision, I would have liked to use an affiliate link to ensure you got the kick-back you deserve, but you only have US links and I’m in the UK! I just thought I’d mention that if you wanted to include Amazon.co.uk and .ca links, it may be worth signing up with someone like Skimlinks who can geo-target their Amazon affiliate links. Just a thought!

  18. Jayme :

    You are awesome way to go!

  19. Kelly M. :

    Hi Ali! So glad I found your site and thank you for the inspiration, creativity, and recipes that are so ‘doable’. I bought my Paderno 3 blade Spiralizer in Oct ’13 after meeting a new man that was Raw Vegan (I’ve since corrupted him) and knew I needed to get more vegetables into my diet anyway. I now use it so frequently that I’m going to send one to my sister — the bad news is she doesn’t have online access to read your blog.
    I pin your recipes for myself but I try to encourage other Pinners to check out your site–facebook too. Btw, I really like your logo of leaves and noodles — very clever and really to the point of Spiralizing. Inspiralized is a great name too!
    Keep up the Great Imaginative Recipes. Congatulations on your engagement — you two look good together.
    A big fan,
    Kelly, Modesto CA

  20. Jan :

    Hi Ali. I love your site and your recipes. I’m having some friends over to watch the World Series tonight (SF Giants fan, from the SF Bay Area) and am going to put my shrimp scampi over zucchini noodles. I wanted to have my noodles spiralized in advance of my friends getting here. How far in advance do you recommend I have the noodles ready and refrigerated. I don’t want them to turn mushy. Thanks for your help. Jan

    • Thanks for the kind words! It all depends on your scampi sauce – but I would have the sauce heated on the stovetop and just add it at the last minute – it only takes a couple minutes to toss together. Hope that helps – sorry for the late response, just saw this message!

  21. Chris :

    Hi Ali,

    I am brand new to spiralizing and I am loving it. And thanks to you I have many recipes to try. But I have a question – I bought a rutabaga and found it was VERY difficult to sprialize. In fact, I gave up half way through as the little “spikes” wouldn’t hold onto the rutabaga because it is so hard. Is there a secret to doing this hard veggie? Thanks.

  22. Kurry :

    I just came across your blog and am excited to try out some recipes! I was recently at a restaurant and they had a raw pumpkin spiraled salad on the menu. It had a very light citrusy/vinegary dressing with nuts and cranberries as well. So good! I looked at your recipes list and noticed there was no listing for pumpkin under recipes by vegetable. Any chance of seeing some soon?

  23. Paul :

    Are you really paying attention to this blog anymore?

What do you think?