Good Morning, Lovely Friends!
This past week, Ali @ Inspiralized reached out to me and asked if she could share a recipe on my page. I, of course, always welcome a guest blogger! Ali is a woman who hopes to inspire everyone to end the guilt and torment when eating carbs. For more information about who she is and what she does, read more here.
Thanks SO much, Ali!
Take it away!
After hashtagging “healthy food porn” and seeing Brittany’s “Freckled Nettles” Instagram pop up, I instantly clicked “follow.” Flipping through her pictures, I realized she’s a truly inspirational girl. #FreckledNettles lives a healthy, clean and positive lifestyle and isn’t afraid to share it with her followers!
Like Brittany, I love eating food that packs a powerful nutrient punch, full of heart-healthy vegetables, lean proteins and good fats. After all, we are trying to fuel our bodies! However, when eating salad after salad, we all get a little bored. Luckily, I’ve found a style of eating that’s good for your body and fun to eat…. Spiralizing!
Spiralizing offers a creative way of eating vegetables, by turning them into noodles. The spiralizer is a kitchen countertop tool that “spiralizes” the vegetables. Spiralizing is quick, easy, and can be done with just about any vegetable. Oh, the possibilities!
I was so amazed by the spiralizer, that I decided to start a food blog dedicated to spiralizing, called Inspiralized. At Inspiralized.com, you’ll find daily recipes and content that will help you fall in love with your spiralizer, plus tutorials on how to spiralize. You can purchase one through Amazon on my blog! Be sure to follow me on Twitter, Pinterest and Instagram.
The most popular spiralized vegetable dish is zucchini pasta. Zucchini pasta is the low-calorie and low-carb version of regular pasta. You’ll be amazed at how it tastes JUST like the real deal – just without the gluten bloat that comes after! Check out the facts:
Whether you’re trying to lose some weight, are gluten-free and miss pasta, eat more vegetables, or just want to change it up, I encourage you to try spiralizing. To start you off, here’s a Mediterranean-inspired dish that’s dairy-free and vegetarian:
Basil-Lemon Mediterranean Zucchini Pasta with Grilled Artichokes, Sundried Tomatoes, Chickpeas, Capers, and Olives
Serving size: 1
Season artichokes with salt and pepper. Heat up a grill pan or George Forman grill and cook the ‘chokes for about 5 minutes or until they are slightly browned. Place a large skillet over medium-low heat and add the olive oil. Once the oil heats, add in the garlic and cook for 30 seconds, stirring frequently. Add in the red pepper flakes and cook for 30 seconds. Add in the zucchini noodles, oregano flakes, sundried tomatoes, capers, kalamata olives, and basil. Season with salt and pepper and cook for about 2-3 minutes, stirring frequently, until zucchini softens and heats through. Pour into a bowl and squeeze lemon over the bowl. Enjoy!
Thanks again, Ali!
What's your favorite pasta dish?