If you follow me on Instagram, you’ve probably noticed a trend over the past few weeks – my boyfriend & I have been spiralizing up a storm! Like most addictions, it started innocently enough… When Ryan got me the Inspiralizer and accompanying cookbook for my birthday in December, we learned the basics: zucchini noodles to replace pasta in mac & cheese (one of Ry’s motivating factors in buying said Inspiralizer was my bad habit of turning to a box of Annie’s mac & cheese when left to my own devices for dinner…), cold cucumber noodles to throw into a heart healthy salad, etc.
It wasn’t until we started following Inspiralized on Instagram that we realized the true potential of our new toy, and that the veggie noodle possibilities were endless! One freezing cold Monday night after yoga we were craving spicy ramen — enter Inspiralized’s Salmon Red Coconut Curry bowls with turnips as noodles. No, I had never in my life purchased turnips before. But now we seriously walk through the produce aisle asking ourselves “Think we can spiralize that?!”
One Saturday morning after I was done teaching barre & Ryan had finished up a long trail run, we were craving brunch – enter Inspiralized’s Spiralized Sweet Potato and Dark Chocolate Waffles. Granted, this recipe does require a waffle iron in addition to the Inspiralizer, but seriously…mind BLOWN. I have since recreated this recipe using pomegranate seeds in place of blueberries and enjoyed it even more!
So, when Ali, the creator of Inspiralized, launched a meal plan program last week, of course we were ALL IN. We made a major haul on Monday, then spent an hour or so prepping healthy, spiralized meals for lunch and dinner for the week ahead! We opted to go with the Paleo Meal Plan (there are also Vegan & Gluten-Free plans), which included the following meals:
- Sweet Potato Noodles with Chicken and Tomato Basil
- Buffalo Cauliflower with Rutabaga Noodles (we replaced this with One Pot Vegan Fajitas with Spiralized Sweet Potato Rice because we had made the cauliflower earlier in the week – I’m not kidding, we just can’t stop spiralizing!)
- Garlic Kale and Sweet Potato Noodles with Pork
- Bikini Bolognese with Rutabaga Noodles
- Mom’s Chicken over Spiralized Root Vegetables
- Bacon Shrimp Scampi with Zucchini Noodles
Included with the meal plan is a shopping list, recipes and instructions on how to efficiently cook and prep all elements of each recipe (sauces, proteins, etc.) — so that you could literally just throw everything together after work and have a delicious meal in minutes. Because I work from home when I’m not teaching and Ryan has pretty controlled hours, we opted to just spiralize, chop and bag everything ahead of time then cook the actual meals when we wanted them. Again, part of my obsession with Inspiralized is how quick & easy the recipes are to prepare (we’re talking get-home-from-yoga-at-7:15, dinner-is-ready-and-you’re-watching-the-Bachelor-at-8-kind-of-easy). The easiest Inspiralized meal of the week award hands down went to Mom’s Chicken Over Spiralized Root Vegetables, which I literally made after teaching a noon class, while ON A CONFERENCE CALL no less.
Now, unless you’ve been living under a rock, you’re probably aware Winter Storm Jonas rocked our world here in Baltimore over the weekend, in the form of 2ft+ of snow! Seeing as how we haven’t been able to drive since Friday night, and it’s pretty miserable outside, and our favorite local restaurant has a limited menu…we’re feeling pretty damn fortunate this was the week we chose to execute the meal plan!
I’ll be honest, we haven’t exactly followed the plan “to a tee.” After a couple days of working out on smoothie bowls for breakfast and Inspiralized creations for lunch & dinner, I was really craving something a little heavier so we picked up a loaf of fresh-baked focaccia at Pitango to dip in the bolognese sauce for our Bikini Bolognese planned for that evening. Really glad I insisted on going out in the sub 20 degree temp just for bread because halfway through cooking the dish, we realized we’d forgotten ground turkey (fail).
Friday night, when it became clear we were going to be stuck at home at least all weekend long (luckily fully stocked!), we ventured out to our favorite watering hole for some drinks and pizza. We also opted to replace one lunch with Ryan’s homemade tomato soup & grilled cheese sandwiches, because it was a snow day and it just seemed like the right thing to do. Ultimately everything ended up working out though, since our little side street hasn’t been plowed yet and our cars are both buried for the unforeseeable future, so at least we still have Bacon Shrimp Scampi & Sweet Potato Noodles with Chicken and Tomato Basil on deck!
Neither myself nor BMOREtoned is in any way, shape, or form endorsed by Inspiralized, so this statement is supported solely by my personal experience – I STRONGLY encourage you to purchase a spiralizer, follow @Inspiralized on Instagram and try her meal plan for yourself for these 5 reasons alone:
- You will sneak more vegetables into your diet, including those you can’t even identify, let alone have ever thought of purchasing.
- It makes cooking & eating fun, easy and creative – which is the way it should be!
- You’ll find yourself wanting to stay in and cook more, thus saving $$ and inevitably eating healthier (Ali herself has lost 25 lbs thru eating Inspiralized & exercising)
- Much like ourselves, Ali credits Tone It Up & spinning (Peloton) as sources of inspiration on her fitness journey – hell yes!
- You’ll be supporting a #GirlBoss. Not only did Ali create a kickass product, but over the past 2 years she’s built an amazing online community and established a credible brand…color me impressed!
In closing, I offer you my 3 all-time favorite Inspiralized recipes, but know this is only the start of your spiralized adventure!!
- 1 tablespoon coconut oil or extra virgin olive oil
- 2 garlic cloves, minced
- 2 teaspoons minced ginger
- 3 scallions, diced (white and green parts divided)
- 2-3 teaspoons Thai red curry paste
- 1 13.5-ounce canned coconut milk
- 1.25 cup vegetable broth
- 2 medium turnips, Blade D, noodles trimmed
- 5 oz green beans
- 6oz skinless salmon, cut into chunks
- handful of thai basil leaves or cilantro
- Heat the oil in a large pot over medium-high heat, and once oil heats, add the garlic, ginger, and white part of the scallions. Cook for 30 seconds or until fragrant and then add in the curry paste (be careful – the paste will fry, which is good, but can get on your clothes.)
- Scoop the thickened coconut solids out of the top of the can of coconut milk, leaving the watery milk below. Add these solids to the skillet, stir to combine and let cook for 1 minute.
- Add the rest of the coconut milk, vegetable broth, stir and bring to a boil. Once boiling, add in the turnip noodles, green beans and salmon chunks. Reduce heat to a low simmer and cover and let cook for 5 minutes, uncover and test to see if the salmon is done – if it flakes easily, it’s done. If not, let it cook another 5 minutes.
- Portion into bowls and garnish with green scallions, cilantro or thai basil and serve.
- 1 large sweet potato, peeled, Blade D, noodles trimmed
- salt, to taste
- ½ teaspoon cinnamon
- 1 large egg, beaten
- 2 tablespoons chopped dark chocolate (I used two rectangle pieces from ALOHA’s Superfood Dark Chocolate)
- cooking spray
- optional, to top: maple syrup, blueberries, pecans, etc.
- Preheat a Belgian waffle iron.
- Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the sweet potatoes and season with salt and cinnamon. Toss and cook for about 10 minutes or until noodles are cooked through. You can cover to cook more quickly.
- Transfer the noodles to a large mixing bowl and add in the egg and chocolate. Toss to combine.
- Spray the preheated waffle iron with cooking spray and pack in the noodles carefully. You may have to play around with the noodles to get them to fit in all of the grooves.
- Cook the waffle according to your iron’s settings.
- When done, carefully remove the waffles and transfer to plates. Top with any toppings you’d like, but don’t forget the maple syrup.
- 2 parsnips, peeled, Blade D, noodles trimmed
- 2 sweet potatoes, peeled, Blade C, noodles trimmed
- 1 tablespoon extra virgin olive oil
- Salt and pepper
- 2 bone-in, skin-on chicken legs
- 2 bone-in, skin-on chicken breasts
- 4 tablespoons of bottled teriyaki sauce (I like Tessemae’s)
- 2 teaspoons Worchesteshire sauce
- 2 teaspoons low-sodium soy sauce
- Preheat the oven to 400 degrees.
- Toss together all of the spiralized vegetables with 1 tablespoon of olive oil and season with salt and pepper.
- Take out a large baking dish and add in all of the spiralized vegetables. Then, top with the chicken, laying out in one even layer. Season the tops of the chicken with salt and pepper. Drizzle the tops of the chicken each with 1 tablespoon of the teriyaki sauce, ½ teaspoon each of the Worcestershire sauce and ½ teaspoon each with the soy sauce and spread with a brush until the tops and sides of the chicken are covered. Bake in the oven for 45 minutes to an hour or until chicken is no longer pink on the thickest part of the chicken. If at 45 minutes the tops of the chicken and burning and not yet fully done, cover with tinfoil and bake for another 10-15 minutes.
- Remove from the oven and serve a scoop of the spiralized vegetables along with a piece of the chicken.