The first night that we arrived to Santorini, it was pretty late. Our flight had been delayed and we had been traveling for more than 18 hours, but we were determined to eat something Greek. So, we dropped our bags off at the hotel and walked 5 minutes to a local spot called Anoti Restaurant. We ordered a bunch of different things, wanting to discover something special. Lucky for us, Santorini is the home of the tomatokeftedes, fried tomato balls. Holy moly was it savory. The richness of the Greek olive oil paired with the refreshing tang of mint creates an unforgettable appetizer experience. Talk about starting the trip on the right foot!
Unfortunately, not many mainstream restaurants have spiralized pastas on their menu.. According to my research in NYC so far, the only restaurants that serve spiralized dishes are generally the vegan/vegetarian ones. Once I started this blog, I vowed to uncover every spiralized dish in the greater NYC area. Feel free to send me leads if you hear a certain establishment serves these revolutionary noodles – I’ll visit and review!
While I was stalking on Instagram (muahaha), I noticed a girl hashtagged #zucchinipasta. Being creepy, I commented on her photo and asked her where she was. Her response? Gustorganics!
Mark Bittman, a food columnist for the New York Times, wrote an article in 2008 about “Spaghetti Fried Eggs,” an adaptation from a dish published by Arthur Schwartz (once the NY Daily News restaurant critic and food editor.) Often referred to ask “the poor man’s spaghetti,” this simple meal formerly consisted of not much more than fried eggs, pasta, garlic, olive oil and Parmesan cheese. That poor man might have been penniless, but he ate well!
Once I got my hands on the recipe, I knew exactly how I wanted to Inspiralize it! The flavors of the zucchini really come out when paired with minimal ingredients, and the creaminess of the runny yolks give the noodles a saucey consistency. I really like spice, so I decided to throw in some red pepper flakes and…. sriracha! Let’s talk about sriracha for a minute… it’s a hot sauce from Thailand, mainly used with seafood or as a condiment for fried noodles. Bon Appetit actually published a marinara sauce recipe using it! My boyfriend’s business partner uses it like ketchup. It’s pretty life-changing….. I suggest you go buy it and make this recipe tonight!
I met this really cool chick at the cooking demo I did in Hoboken a couple weeks back. Like me, she’s a blogger. Unlike me, she’s a newlywed! Her blog, Life a la Wife, chronicles her adventures living with her new hubby! Alyssa loves to eat healthy, be active and live life to its fullest…. pretty positive vibes, right?
Naturally, I figured her readers would love an Inspiralized recipe. What better dish to create for Life a la Wife than a manly pasta that any husband (or boyfriend for that matter) will love? A great way to ease the “manly” man in your life into healthier pasta (Inspiralized pasta!) Read more about this recipe and why I decided to make it on Alyssa’s blog by clicking here. In the meantime, here it is…. a healthy spin on Chicken Parmesan!
It’s another Meatless Monday and what vegetable better to hold its own than the brussel sprout? For me, it was love at first sight. I will never truly understand why people dread these little guys. They’re so mysterious – are they a baby cabbage? Are they miniature heads of lettuce? They always keep me guessin’.
At least in the culinary scene here in NYC/NJ, they’ve become quite trendy. In the past two years or so, I’ve seen many more restaurants feature roasted brussel sprouts as side options or specials on their menus. Most recently, I’ve seen a lot of shaved brussel sprout salads or “hashes” flavored with chopped crunchy bacon.
If you’ve been following my Twitter or Instagram, you’ve probably noticed that I’ve been spending some time with Jen from HobokenGirl (a Hoboken blog geared towards girls). So, what’s up with that? Well, besides the fact that she’s a cool Jersey chick with an adorable French bulldog pup named Pierre, her audience happens to be perfect for Inspiralized dishes – girls who to love to try new things!
On Tuesday, I went to the Downtown Hoboken Farmer’s Market and stocked up on zucchinis, corn and some fresh cracked wheat bread and headed over to her apartment to cook us dinner. Check out my Instagram and hers for some funny videos from the evening.
This whole eating meat again thing gets better and better each day. I’m taking it slowly – I think filet mignon will be the last thing I try, as I baby step into a carnivorous lifestyle (after my nearly 5 year hiatus.) Today’s baby step: cook with bacon.
Of course, I couldn’t just jump right into pork bacon. The next best thing? Turkey bacon! This leaner meat has a great smoky flavor just like regular bacon and feels lighter in your tummy and is of course – in the long run – easier on the hips. Pork bacon is very high in saturated fats, which raise your blood cholesterol levels and risk of cardiovascular disease.
WAIT! Before you run to the shelves to pick up turkey bacon, keep in mind that reading labels is essential when food shopping. Many turkey bacons lure customers in with packaging that shouts “low fat” and “low calorie,” but if you check the labels – it is often super high in sodium content and other suspicious additives. Just make sure that the turkey bacon you’re buying is low in sodium (around 180mg) and doesn’t contain nitrites or nitrates (additive used to preserve/cure meats). Heck, if you can’t find one that meats (hehe- get it? meats!) these requirements, just chug a giant Vitamin Water afterwards.