About

Inspiralized? Spiralizing? EXPLAIN!

Support me through Amazon and buy a spiralizer: Paderno World Cuisine A4982799 Tri-Blade Plastic Spiral Vegetable

FIRSTLY, help me spread the Inspiralized movement by sharing my link, Instagram, Pinterest, Facebook and Twitter with your friends! Always hashtag “inspiralized” if you ever try one of my recipes or @ me on Twitter!

I’m happy to share with everyone the next big thing: Inspiralizing! Spiralizing is the art of taking vegetables and turning them into noodles. You’ve probably seen spiralizing at an Asian restaurant, where garnishes of carrot and daikon radish are often presented in heaps of spirals. Well, a common practice in the raw vegan world is spiralizing, using a tool called a spiralizer. The spiralizer allows you to transform a healthy, low-calorie, low-carb vegetable into a giant bowl of pasta! Top with the right sauce, cheese, or protein and you’ve got a delicious meal – in minutes.

With this blog, I hope to inspire everyone to end the guilt, the shame, and the torment over eating a heaping bowl of pasta. You CAN have a creamy tomato sauce or that alfredo, because you’re not consuming a giant bowl of carbs – you’re consuming a bowl of vegetables! By replacing pasta noodles with vegetables, you don’t miss the real thing: I promise. The spiralizer completely revolutionizes the way we think about the classic Italian favorite. Once again, family and friends can gather around the table for spaghetti and meatballs.

Spiralized vegetable pasta or “Inspiralized” pasta is paleo friendly, vegan and vegetarian friendly, low carb friendly, gluten friendly and health friendly. Spiral pasta is not only nutritious and filling, it’s easy to make. Inspiralizing is for all ages, diet lifestyles and skill levels. A college student in a dorm can make a big bowl of pasta using a microwave and the spiralizer: heat up a sauce, spiralize a vegetable and top with a can of beans or tuna! The actual act of inspiralizing takes less than one minute. No more waiting for the water to boil, no more mushy noodles. More importantly, all of the recipes on this blog are written by me: a girl in her mid-twenties with no formal culinary training, just an appetite for good food and a mind for healthy living.

For those calorie and carbohydrate counters out there, you better be sitting down. To truly explain the health benefits of zucchini pasta versus regular pasta, I offer this statistical comparison. Keep in mind that the typical restaurant bowl of pasta can be as much as 2-3 servings.

Calories

Carbohydrates

Total Fat

1 Serving Zucchini Pasta (1 medium zucchini)

31

7 g

0 g

1 Serving of Spaghetti  (1 cup)

221

43.2 g

1.3 g

Difference

190

36.2 g

1.3 g

Based off the above evidence, you would have to eat 6 bowls of zucchini pasta to match the calorie and carbohydrate content of regular pasta. By choosing zucchini pasta over regular pasta, you are saving yourself 190 calories, 36.2 carbohydrates and 1.3 grams of fat. Simply substitute inspiralized pasta for regular pasta and you’ll never miss the real stuff, especially with these health benefits.

Look Forward to Reoccuring Weekly Posts:

  • Meatless Monday: exactly what the title says – meatless recipes!
  • Tasting Tuesday: Writing and testing a new recipe for my followers
  • Farmer’s Market Thursday: Every Thursday, I go to a local Farmer’s Market, see what looks fresh, and make a dish that evening with whatever I found!
  • Skinny Sunday: just in time to start the week of right – a healthy, low-calorie recipe, including nutritional information!

More about me, Alissandra:

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First off, everyone calls me Ali (but Alissandra sounds cooler, doesn’t it?) True to my Italian American background, I love everything food – cooking, reading food blogs, dining out, sharing my food pictures and entertaining friends. I also love travel, writing, culture, running, the beach and sunny weather, eating and being healthy, friends and family, and living near NYC. In January 2013, I moved in with my boyfriend, Lu, and love to write about our adventures and the food I cook for us.

Oh, I almost forgot the most important bit: On June 25, 2013, I quit my job in corporate America and on June 26, 2013, I began this blog! I’m taking a stab at pursuing my dreams. Thanks for taking part in my journey….

4 thoughts on “About

  1. Olivia Tromm

    This is fantastic!! Your dishes look wonderful and you are a truly gifted writer. Really excited that you are pursuing what you love and are clearly passionate about!! Olivia

    Reply
  2. Anonymous

    Your recipes look fantastic! You just inspired me to purchase one of these and explore different cooking! My husband is a health nut- can’t wait to give these a whirl 😉

    Reply
  3. Inspiralized Post author

    Thank you so much for the encouragement! I appreciate the kind note. Send me a picture of any dishes you make, I’ll be featuring reader submissions! Thanks again.

    Reply

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