I have a special treat for you guys today. My friend Ali, who blogs over at Inspiralized, is stopping by to share a delicious recipe with you! I found Ali’s blog a few months ago while moderating images for Healthy Aperture and fell in love with it immediately. Her photography is gorgeous, her recipes are amazing and anything spiralized is just SO FUN! If you haven’t checked out her blog yet, go do so immediately…then come back for the recipe!
Take it away Ali!
Eating healthy during the winter can be especially tough. When the temperatures drop, we are faced with the temptation of big, warm bowls of cheesy pastas. Luckily, I have just the solution! By using a spiralizer, you can easily turn vegetables into noodles and substitute those in for regular wheat noodles in your favorite pasta and noodle dishes. Not only do they have the same texture as regular noodles (especially when cooked), they are a quarter of the calories and carbs. Not to mention, they’re gluten-free!
Eating bowls of spiralized veggies is a great way to get your daily dose of veggies, packing in the vitamins and antioxidants you need. During the winter, some veggies (like zucchinis) are out of season. However, there are plenty other vegetables out there to spiralize for a healthy bowl of noodles!
Today, I’m taking the classic Caprese Salad and Inspiralizing it into a wintery pasta. Instead of using basil, I use parsley, which can better withstand the cold so it’s easier to find during the wintertime. Roasted garlic and cherry tomatoes, roasted beet noodles (made easily with the spiralizer!), mozzarella and chopped parsley make this a delightful wintery pasta dish that’ll fill you up… without any bloat later!
In case you’re new to spiralizing, here’s a video to show you how to spiralize beets:
Pretty simple right?
Have you ever used a spiralizer?
Do you like veggie noodles?