Inspiralized: Turn Vegetables into Healthy, Creative, Satisfying Meals
Format: PDF / Kindle (mobi) / ePub
NEW YORK TIMES BESTSELLER
The definitive cookbook for using a spiralizer: the kitchen gadget that turns vegetables and fruits into imaginative, low-carb dishes.
On her wildly popular blog, Inspiralized, Ali Maffucci is revolutionizing healthy eating. Whether you’re low-carb, gluten-free, Paleo, or raw, you don’t have to give up the foods you love. Inspiralized shows you how to transform more than 20 vegetables and fruits into delicious meals that look and taste just like your favorite indulgent originals. Zucchini turns into pesto spaghetti; jicama becomes shoestring fries; sweet potatoes lay the foundation for fried rice; plantains transform into “tortillas” for huevos rancheros.
Ali’s recipes for breakfast, snacks, appetizers, sandwiches, soups, salads, casseroles, rices, pastas, and even desserts are easy to follow, hard to mess up, healthful, and completely fresh and flavorful. Best of all, she tells you how to customize them for whatever vegetables you have on hand and whatever your personal goal may be—losing weight, following a healthier lifestyle, or simply making easy meals at home.
Here, too, are tons of technical tips and tricks; nutritional information for each dish and every vegetable you can possibly spiralize; and advice for spiralizing whether you’re feeding just yourself, your family, or even a crowd. So bring on a hearty appetite and a sense of adventure—you’re ready to make the most of this secret weapon for healthy cooking.
benefits are immense. They include: HIGHER INTAKE OF DIETARY FIBER: The fiber in vegetables helps reduce blood cholesterol levels and therefore may lower the risk of heart disease. Dietary fiber also helps provide a feeling of fullness with fewer calories, which promotes overall weight loss and health maintenance. MORE NUTRIENT DENSITY: Simply put, vegetables have tons of nutrients. Vitamins A and C help keep your skin healthy and your immune system strong, respectively; potassium and folate
Calories: 428 Fat: 25 g Carbohydrates: 6 g Sodium: 349 mg Protein: 45 g Sugar: 2 g This chicken and broccoli casserole is the best of both worlds. By replacing the traditional pasta with broccoli, you still have the al dente consistency of pasta but gain more nutrients and flavor. If your broccoli stems yield more half-moons than noodles, don’t fret. The melted Havarti and Cheddar will pull everything together. 3 tablespoons extra-virgin olive oil 1 pound boneless chicken breast, diced Salt
melt-in-your-mouth short ribs. For the short ribs 1 pound boneless short ribs Salt and pepper 1 tablespoon olive oil 1 cup diced white onion 1 cup diced celery 2 medium garlic cloves, minced � cup hearty red wine (such as Chianti) 3 cups canned crushed tomatoes 1½ cups low-sodium beef broth For the cheese “grits” 1 tablespoon olive oil 1 medium garlic clove, minced 1 large sweet potato, peeled, spiralized with BLADE C, then riced Salt and pepper 1 cup low-sodium beef broth 4
for 24 hours 1 teaspoon vanilla extract 2 tablespoons orange juice 2 teaspoons honey 1 cup diced pineapple 1 cup chopped pecans � cup unsweetened coconut flakes 1 Cut the apple vertically halfway to the center, being sure not to pierce the center. Spiralize using blade B. 2 Scoop off the top layer of “cream” from the coconut milk and put into a medium bowl. (Discard the remainder or save for another use.) Add the vanilla, orange juice, and honey and whisk until light and foamy. Add the
Sweet Potato(es) Blueberry Waffles, photo Carbonara Chocolate Chip Muffins, photo Cinnamon-Walnut Protein Muffins Dessert Pancakes, Double Chocolate–Pecan Fried Rice “Grits,” Short Ribs with Pizza Stacks, Arugula, Olive, and Onion, photo Savoy Cabbage Breakfast Burrito, photo for spiralized rice T Tilapia Tostadas with Tomato-Corn Salsa Tofu Miso–Tahini Carrot Bowl Tomato(es) Bikini Bolognese Caprese Zucchini Salad, photo -Corn Salsa Deconstructed Zucchini Manicotti, photo