Category Archives: Inspiralized

March 17, 2023 · 5:13 pm

Pho

INGREDIENTS:

2 TBS Avocado or coconut oil

2 cloves Garlic, minced

2 ea Scallions, cut into 1/2 inch pieces

5 slices Ginger

4 cups Homemade bone broth or DKA chicken or beef liquid bone broth or 4 packets of DKA powdered bone broth + 32 oz of water.

1 cup Bok Choy, roughly chopped

1 cup Mushrooms, sliced

2 Tbs Coconut aminos

1/2 tsp Celtic or pink Himalayan salt

1/2 tsp Black or White Pepper, freshly ground

tt Cayenne Pepper, dash

1/2 cup Cilantro Leaves

For Serving (Optional)

Thai Basil

Sriracha Sauce

Mung Bean Sprouts

Lime Wedges

DIRECTIONS:

In a large stockpot, heat oil over medium-high heat. Add garlic, scallions, and ginger, and reduce heat to medium-low. Cook, stirring for 3 to 4 minutes to soften scallions.

Raise heat to medium-high and add broth, bok choy, mushrooms, coconut aminos, salt, black pepper, and cayenne. When soup begins to boil, reduce heat to medium-low and simmer for 10 to 15 minutes.

Add zoodles and cilantro, and remove from heat. Serve warm, with thai basil, sriracha sauce, mung bean sprouts, and lime wedges if desired.

NOTE: most stores sell pre-cut zoodles to save time in the kitchen. If you prefer to make them at home you don’t have to have a spiralizer. There are other methods you can use to make zucchini pasta.

Julienne peelers will give you straight, skinny zoodles; mandoline or old-fashion vegetable peelers produce wide, flat zoodles.

You can try konjack zoodles in the dish for a zero-carb alternative that is very, very close to rice noodle texture and soaks up the fragrant bone broth flavors perfectly.

Leave a comment

Filed under Asian Cuisine, Fall/Winter Favorites, Healthy Lunches, Inspiralized, International Inspirations, Super Soups, What's for Dinner?

October 13, 2022 · 2:36 pm

Grilled Chicken Power Bowl with Green Goddess Dressing

INGREDIENTS: (Serves 4)

1 1/2 lbs Chicken Breasts, boneless and skinless

1 cup Broccoli, riced

8 each Cherry Tomatoes, halved

1 cup Fresh Basil

1 clove Garlic

1 cup Kabocha Squash, riced or cubed

4 tbs Lemon Juice

1/2 cup Greek Yogurt, low-fat and plain

1/4 tsp Pepper

1/4 cup Pumpkin Seeds

4 each Radished, sliced thi

1 cup Red Cabbage, shredded

1/4 tsp Salt

1 cup Yellow Summer Squash, riced

1 cup Zucchini, riced

DIRECTIONS:

Preheat grill or oven to 350 degrees.

Season chicken with salt and pepper.

Grill or roast chicken about 10-12 minutes until it reaches an internal temperature of 165 degrees. When done, remove from the oven and set aside to rest, about 5 minutes. Cut into bite-sized pieces and keep warm.

While chicken rests, steam kabacha squash, zucchini, yellow summer squash, and broccoli in a covered microwave-proof bowl about 5 minutes until tender.

For the dressing, combine the yogurt, basil, garlic, lemon juice, and remaining salt and pepper in a blender and puree until smooth.

To serve, place an equal amount of the veggie mixture into four individual serving bowls. Add an equal amount of cherry tomatoes, radishes, and shredded cabbage to each bowl along with a quarter of the chicken and one tablespoon of pumpkin seeds. Drizzle dressing on top and serve.


Leave a comment

Filed under Fall/Winter Favorites, For the Grill, Healthy Lunches, Inspiralized, Sauces, Sensational Salads, Summer Favorites, What's for Dinner?

September 27, 2022 · 12:11 pm

Greek Style Chicken Bowl

INGREDIENTS:

4 tsp Olive Oil, extra virgin

4 tbs Feta, reduced-fat

1 tbs Oregano, minced (or 1 tsp dried)

2 cloves Garlic, minced

4 tbs Lemon, juiced

2 cups Lettuce, washed and torn

2 cups Cauliflower, riced

1 cup Roma Tomatoes, diced

1 1/2 lbs Rotisserie Chicken Breast, Skin-removed and chopped

2 cups Zucchini, riced

DIRECTIONS:

1. Combine and cook riced cauliflower and zucchini in microwave or steamer, about 6 to 8 minutes unil tender.

2. Combine the garlic, oregano, lemon juice, oil and feta to make the dressing.

3. To serve, neatly arrange a 1/2 cup of lettuce, one cup of riced cauliflower and zucchini, a 1/4 cup of tomatoes, and 6 ounces of chicken in a bowl. Drizzle 1 1/2 tablespoons of the dressing over the top and serve.

Leave a comment

Filed under Chicken Dishes, Healthy Lunches, Inspiralized, Summer Favorites, What's for Dinner?

October 22, 2020 · 6:20 pm

Fennel Sausage and Butternut Squash Casserole

INGREDIENTS:

a/n Cooking Spray

1 Tbs Olive Oil

5 ea Pork Sausages with Fennel, casings removed and meat crumbled

1 md Red Onion, diced

1/2 tsp Red Pepper Flakes

3 md Garlic Cloves, minced

1 can Diced Tomatoes with Juices

1/2 cup Pecorino Romano Cheese, grated

1 cup Walnuts, roughly chopped

3 Tbs Fresh Parsley, minced

1 Lg Butternut Squash, peeled, spiralized with blade C, then riced

tt Salt and Paper

DIRECTIONS:

Preheat the oven to 375 degrees. Coat a 9 x 13-inch casserole dish with cooking spray.

Heat the olive oil in a large saucepan over medium heat. When the oil is shimmering, add the sausage meat and onion. Cook for 5 minutes or until the sausage is browned. Add the red pepper flakes and garlic, and cook for 30 seconds or until the garlic is fragrant. Then add the tomatoes, cheese, walnuts, and parsley. Stir in the butternut squash rice (approx 4 cups.) Season with salt and pepper, and toss to combine.

Transfer the mixture to the prepared casserole dish and spread evenly. Bake for 25-30 minutes or until the squash rice is softened and cooked through. Serve immediately.

Leave a comment

Filed under Comfort Cuisine, Fall/Winter Favorites, Inspiralized, What's for Dinner?

August 23, 2020 · 6:21 pm

Spicy Seafood-Chorizo Paella

IMG_0359

INGREDIENTS:

1 Tbs              Olive Oil

1 Tbs              Minced Garlic

1/4 tsp            Red Pepper Flakes

1/2 cup           Yellow Onions, diced

1/2 cup           Frozen Peas

2 Lg                 Carrots, peeled, spiralized with Blade C, then riced

1 tsp                Chili Powder

1 tsp                Smoked Paprika

1/2 tsp            Turmeric

2 Tsp               Lemon Juice

1 Tsp               Fresh Cilantro, chopped

tt                      Salt and Pepper

4 oz                  Cod Filet, chopped into 1-in cubes

12 md               Shrimp, defrosted if frozen, peeled and deveined

2 tsp                  Fresh Parsley, minced

DIRECTIONS:

Heat the olive oil in a skillet over medium heat. Wen the oil is shimmering, add the garlic, red pepper flakes, onion and bell pepper. Cook for 2 to 3 minutes or until it begins to brown. Add the tomatoes, peas, carrot rice, chili powder, paprika, turmeric, lemon juice, cilantro, salt and pepper. Stir to combine.

Press the cod and shrimp into the rice. Cover the skillet and allow the mixture to cook undisturbed for 5 to 7 minutes or until the seafood is cooked through. Garnish with parsley and serve immediately.

Leave a comment

Filed under Comfort Cuisine, Fall/Winter Favorites, Fish Favorites, Inspiralized, International Inspirations, What's for Dinner?

December 31, 2018 · 7:10 pm

Vegan Cheese Ball

81D4611D-F6B2-4E2A-A87A-AC0411DE1E38

INGREDIENTS:

1 1/2 cup          Raw Cashews, soaked for at least 3 hours, drained and rinsed.

1/4 tsp              Lemon Zest

2 Tbs                Fresh Lemon Juice

1 Tbs                Nutritional Yeast

1 clove             Garlic

1/4 tsp             Onion Powder

1/4 tsp             Fine Sea Salt, plus more as needed

1/4 tsp             Pepper

1 1/2 tsp          Thyme, dried

1 1/2 tsp          Rosemary, dried

1/2 cup            Pistachios, shelled, roasted, salted and chopped

1/4 cup            Cranberries, dried

4 to 6                Belgian Endives, ends trimmed and leaves separated

INSTRUCTIONS:

In a food processor, combine the cashews, lemon zest, lemon juice, nutritional yeast, garlic, onion powder, salt and pepper and process until smooth, about 2 minutes, scraping down the sides with a spatula every so often, Add the thyme and rosemary and pulse until herbs are well distributed. Taste and season with more salt as needed.

Line a small bowl with a cheesecloth or plastic wrap and add the cheese. Using the cheesecloth or plastic, for the cheese into a ball. Refrigerate until firm, at least 30 minutes.

Spread the pistachios and cranberries over a shallow baking dish or large plate.

Remove the cloth or plastic from the cheese ball and gently roll the cheese ball over the pistachios and dried cranberries, pressing them in. Continue until the cheese ball is coated all of the way around.

Transfer the finished cheese ball to a serving platter and serve with the endive leaves or crackers of your choice.

Leave a comment

Filed under Blender Bests, Fall/Winter Favorites, Holiday Menus, Inspiralized, Party Picks, Vegetarian Fare

December 25, 2018 · 6:56 pm

Spaghetti Squash Fideos

INGREDIENTS:

1 Tbs         Olive Oil, extra-virgin

2 (3-in)     Mexican Chorizo Link, casings removed, sliced into 1/4 in thick rounds

1/4 cup      Yellow Onion, chopped

3 cloves     Garlic, minced

1 each        Red Bell Pepper

1 lg             Spaghetti Squash, cooked, scraped into noodles and squeezed of excess moisture

1/4 tps       Smoked Paprika

tt.                Fine Sea Salt and Pepper

1 lb.            Shrimp, medium, peeled, tails left on and deveined

1/2 tsp       Sweet Paprika

1/4 cup     Curly Parsley, freshly chopped for garnish

DIRECTIONS:

Heat the olive oil in a large skillet over medium-high heat. When the oil is shimmering add the chorizo and cook until browned, about 5 minutes. Using a slotted spoons, transfer to a plate. Add the onion, garlic and bell pepper to the skillet and cook until softened, about 5 minutes. Add the spaghetti squash noodles, smoked paprika, and cayenne and season with salt and black pepper,. Cook for 3 minutes, until the squash is warmed through. Return the chorizo to the skillet and toss well to combine.

Season the shrimp with salt, black pepper and the sweet paprika. Nestle the seasoned shrimp into the skillet and cover. Cook until opaque, 3 to 4 minutes,. Uncover the videos and toss well,

Divide among four plates, garnish with parsley and serve.

Leave a comment

Filed under Comfort Cuisine, Fall/Winter Favorites, Inspiralized, What's for Dinner?

November 9, 2016 · 2:47 pm

Caprese Zucchini Noodle Salad

INGREDIENTS:

2 ea           Zucchinis, Blade A

tt                Salt and Pepper

1/2 cup     Fresh Basil Leaves

3/4 cup     Cherry Tomatoes, halved

12 sm         Mozzarella Balls, halved

For the marinade:

1 Tbs         Lemon Juice, squeezed from a lemon

3 Tbs        Balsamic Vinegar

2 Tbs         Extra Virgin Olive Oil

1 clove      Garlic, minced

tt                Salt and Pepper

DIRECTIONS:

Lay the zucchini ribbons out. With a scissor, make sure no ribbons are longer than 6 inches long. Once done, place in a bowl.

Combine all of the ingredients for the marinade in a bowl and whisk to combine.

Place the marinade over the zucchini and place in the refrigerator for 10 minutes.

After ten minutes, add in the tomatoes, mozzarella, basil and season with salt and pepper. Mix thoroughly to combine.

Serve in a platter as a pasta salad or side dish.

 

Leave a comment

Filed under Inspiralized, Party Picks, Sensational Salads, Starters, Vegetarian Fare

March 3, 2016 · 8:48 pm

Avocado-Basil Zucchini Noodles with Chile-Lime Shrimp and Corn

IMG_5967

INGREDIENTS:

5 tsp                    Lime

8 cranks              Sea Salt, from grinder

10 cranks            Pepper, from grinder

1 ea                      Avocado

1/4 cup                Greek Yogurt, Chobani 0% plain

12 leaves             Basil

1 clove                 Garlic, minced

2.5 – 3 ea             Zucchinis, Blade C spiralized

tt                           Salt and Pepper

8 med                  Shrimp

1 ea                       Lime

1 ear                     Corn

a/n                       Olive Oil Cooking Spray

DIRECTIONS:

Preheat the oven to 400 degrees.

Place your corn on a baking sheet and lightly spray with cooking spray. Season with salt and pepper. When oven preheats, bake for 10 minutes. When done cooking, scrape off kernels with a knife into a bowl.

Place all of the ingredients for the sauce into a food processor and pulse until creamy. Taste and adjust as needed.

Place your zucchini noodles into a bowl, pour over the creamy sauce and mix to combine thoroughly. Add in the corn.

Plate the noodles into a bowl.

Season shrimp with salt, pepper and chile powder. Set aside.

Place a skillet over medium heat and spray with cooking spray. Once heated, add in the shrimp and squeeze the lime over the shrimp. Cook for about 2 minutes, flip over and cook for another 1-2 minutes or until shrimp is opaque and cooked through.

Top the zucchini noodles with the shrimp and enjoy!

 

 

Leave a comment

Filed under Fish Favorites, Inspiralized, Sensational Salads, What's for Dinner?