We’ve all been there: you come home later after work, drag yourself to the gym or out for a run. Then, you get back (even later now) and open your fridge: womp, womp. Whether your fridge just has celery sticks and mustard in it or it’s packed with plenty of food, your energy levels are zero and the last thing you want to do is slave over a meal.
As much as you want to just sit on the couch with cheese and crackers or make a peanut butter and jelly and call it a night, it’s so important to properly recover after your workout and nourish your body properly.
Instead of listing out all of the ingredients in this breakfast skillet, I just decided to sum it up with the word “Mexican.” Why is it Mexican? Really just because it has some lovely Mexican staples – corn, avocado, chili powder, green peppers, cilantro and black beans.
Otherwise, it would have had to be named “Sweet Potato Breakfast Skillet with Corn, Avocado, Black Beans and Fried Egg” which is way way too long.
Alas, it’s perfect timing for Cinco de Mayo, which is next Monday.
Everyone has a preference when it comes to food. Whether that preference is based on a chosen special diet, an allergy or purely your mood at that moment, it’s still a preference.
When I first started Inspiralized and my sister would make my recipes, she’d always send a picture of her dish next to her boyfriend’s (who she lives with). He wouldn’t eat the zucchini noodles, but she would. She wanted the lower calories, carbs and the ability to eat a big portion without negating that day’s workout.
I love that most about my recipes – they are so easy and quick that you can make two different versions at the same time!
A big fan of lettuce wraps, I decided to give cabbage a try. I figured that since cabbage leaves are bigger than bibb lettuce or romaine, they’d hold up better and be able to fit more food per “leaf” or “wrap.”
Boy, was I right. Savoy cabbage is the new lettuce wrap!
Like pasta, who doesn’t love fajitas? I’ll tell you who: one of my good friends, Emily. She hates bell peppers. Well, she hates peppers of any kind. While I’m weary of anyone who hates peppers (because they’re the best), she’s awesome, so I’ll let it slide.
Growing up, I looked forward to fajita and taco nights. My mom always made it fun for us, lining up all the fixins and letting us “build” our own. Maybe that’s why I love Chipotle so much?
Have you ever heard of that expression, “Takeout Fakeout?” When I first started reading food blogs (ya know, at about 3 months old), I remember seeing a blogger recreate a classic takeout food for the home cook.
My interest was peaked (who doesn’t love takeout?), but I was disappointed when I saw the ingredient list: butter, rice, and sugar! And yes, it looked phenomenal – but sure didn’t make you feel phenomenal.
Today, I’ve got a real fakeout for you: riceless fried rice that’s good for you and tastes JUST like the real thing. Now that’s an Inspiralized fakeout.
Today, we’re giving vegetarian chili a facelift by ditching the knife (or the Ninja chopper, if you happen to own it) and using the spiralizer to use Inspiralized rice instead of cubed sweet potatoes to add vegetarian heartiness to this otherwise predictable chili.
I know, I know – it’s Sunday and we’re trying to plan for a healthy week ahead and I’m presenting you with a pizza. But you know what? This pizza is made with just 5 ingredients plus 3 seasonings. It’s a “whole foods” kind of pizza.
Plus, this pizza is gluten-free. By using potato noodles as a crust, we’re avoiding the processing that goes into making most pizza doughs. Also, using potato noodles provides more nutrients and creates a fluffy, interesting crust.
Full disclosure: I had to go out of my comfort zone for this recipe. Luckily, it was totally worth it- I slurped up two bowls of this immediately after finishing snapping some glamour shots.
It’s easier for me to develop recipes based off of Italian classics or American favorites, because that’s my jam. My palate is familiar with those smells, tastes and sights. It’s tougher for me to do recipes like curries, because I have little experience with those types of dishes.
Remember a couple weeks back when I talked about what to do with those pesky half moons you get most times when spiralizing? Well, I have an even better idea: turn them into fideo!
Fideos, in Spanish, means noodle. The most common type of fideos used in pasta recipes is short. Imagine if you took a spaghetti noodle and broke it into thirds. That’s pretty much fideos. Or, vermicelli.
Now that we got the spiralized mac and cheese down, it’s time for another classic: Spaghetti Carbonara. And since for the mac and cheese, I gave y’all two options (a butternut squash and a sweet potato), I decided to give you two carbonaras: one zucchini, one sweet potato.
And again, I cannot believe it took me this long to recreate a carbonara: it’s so dang good. That’s a shout out to my friend Shannon, who loves to use the word “dang” when she’s excited about something.
You know, it’s tough naming these recipes. Sometimes, I just don’t know where to enter in the spiralized vegetable. Like here, should it be “Shrimp Puttanesca with Sweet Potato Noodles” or should it be “Shrimp Sweet Potato Noodle Puttanesca” or even, “Shrimp Puttanesca Sweet Potato Pasta” and just omit the “noodle” part completely?
After a few minutes of thinking, I just stuck it in front. Heck, at least it’ll help when people Google “sweet potato noodles,” hopefully I’ll pop right up!
After posting up that Bacon Shrimp Scampi recipe and polling my readers, it’s evident now that y’all prefer simpler recipes. That’s great, because with the spiralizer, even the simplest of recipes have such great flavor.
Today’s recipe calls for sweet potato noodles simmered in a tomato sauce. And wow, simmering sweet potato noodles (as opposed to pan-frying or boiling) in a savory sauce is my new jam.
I’m really not sure why I’ve named these “naked” sloppy joes, because that would insinuate that there’s no bun at all. Technically, these are “open faced” sloppy joe’s, but in light of this meal being messy and fun, I figured I’d change things up a bit and call ‘em naked…. I thought about naming them “topless,” but that might cause some odd visitors to my blog after some naughtyGoogle searches.
I’ve never made a sloppy joe before, but when Sir Kensington’s sent me a box of their ketchups and mayonnaises, I immediately thought of the 1995 Marykate and Ashley Olsen movie It Takes Two and the scene where one of the twins bites into her firstsloppy joe and then ravenously devours it, screaming “this is really good!” I also think of the scene in Billy Madison, where the mess hall lady scoops out the sloppy joes and cackles out, “I know how yous kids like ‘em sloppy.” Ahhh…. classic.
It’s no secret: casseroles are messy. Don’t even get me started on cheesy baked ones – their gooey deliciousness always manages to drip somewhere and cause a sticky disaster. This Thanksgiving, limit your clean up with this Inspiralized twist on a classic side dish: Sweet Potato Casserole with Marshmallows.
That’s right. Inspiralized is getting you ready for a healthy and creative Thanksgiving! Today through Friday, I’ll be featuring a new Turkey Day side dish recipe…. all made with the spiralizer, of course! If you’re cooking and running the whole shabang, wow your guests with an Inspiralized dish. If you’re a guest, don’t bore the host with a bottle of wine – bring these buns along with a bag of marshmallows and watch everyone’s jawsdrop as you pull these out of the oven in two minutes!
Thanks for stopping by! Welcome to Inspiralized, a food blog dedicated to making healthy and creative meals with the spiralizer. I'm Ali, your typical girl in her twenties looking to fit into her skinny jeans without having to give up the good stuff. How do I do that? With spiralizing! What's spiralizing? Learn More...