Recipe Roundup: Spiralized!

Spiralizer at Work!

Spiralizer at Work!

HI FRIENDS!  Sorry I’ve been so M.I.A. on the site – a lot of crazy things have happened!  My birthday/Easter celebration with friends and family both near and far was a HUGE success and a giant thank you to everyone!  Dan and I are moving this weekend and I didn’t want to leave you all stranded for another week – so I decided to put together a little sumthin’ sumthin’ for you all.

I recently bought a spiralizer – my favorite one is this easy to use, Paderno 3-blade model.  If you don’t have one – GET ONE!  They’re great for quick, easy meals (faster than pasta!) and have a TON of nutritional benefit!  Since a few people have been venturing into Spiralized World, they’ve asked for my recommendations for some recipes to try.

So here you go! 15 of my spiralized recipes that I’ve either made and loved or are high on my list of must-tries!  A few food blogs have mastered the spiralized method – namely Inspiralized (her entire site is based on this!)  She has a fantastic recipe index that is sorted by what veggie you’re cooking with, and there are a TON of options!  Check it out for inspiration.

NOTE: All food photography has been taken by these bloggers – all of which are some of my favorite sites to visit!

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Creamy Garlic Roasted Red Pepper Pasta by Pinch of Yum

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Tomato Basil Zucchini Pasta with Goat Cheese and Asparagus by Inspiralized – her blog is ENTIRELY spiralized vegetables!

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Zucchini Noodles with Cherry Tomato Garlic Cream Sauce and Breadcrumbs by How Sweet It Is

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15 Minute Spicy Shrimp with Pesto Noodles by Pinch of Yum

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Chicken Waldorf Salad Cups with Spiralized Apples by Inspiralized

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Spiralized Apple and Cabbage Slaw by SkinnyTaste

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Spiralized Bell Pepper Antipasto by Inspiralized

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Rainbow Vegetarian Pad Thai by Pinch of Yum

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Butternut Squash/Sweet Potato Mac and Cheese by Inspiralized

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Spiralized Sweet Potato Curly Fries (and awesome burgers) by How Sweet It Is

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Caprese Zucchini Salad by Foodiecrush

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Chicken Zucchini Noodle Soup by Inspiralized

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Asian Cucumber Noodle Salad by Two Peas and Their Pod

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Spiralized Tzatziki Cucumber Salad by Fit Foodie Finds

And here, on An Apple a Day:

Greek Shrimp Zoodles and Leftover Breakfast

Healthy Zucchini Noodle Ramen

Cajun Salmon with Asian Spiralized Salad

Chicken Parmesan with Zoodles

Irish Cream Cupcakes with Coffee Chocolate Buttercream Frosting

Woah.

Woah.

Happy St. Patrick’s Day!!!! I love, love, love this holiday.  Everyone is Happy-Go-Lucky, on the hunt for green beer, Lucky Charms, and classic corned beef and cabbage.  Not to mention, this year it coincides with March Madness which is doubly fun!  My class this afternoon put me up to the challenge to bring them a tasty treat, and I gladly obliged.

I knew I wanted something that fully takes on the spirit of the holiday – and what says that more than Lucky Charms and Baileys?  Plus Coffee!?  Sign me right up.  I’m pumped about how these turned out.  A little bit about the recipe….apple sauce?  In cupcakes?  It’s delish – and it adds such moisture to the cupcakes!  I love how they smelled like Baileys when I took them out of the oven!  And the coffee buttercream exceeded expectations!

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Chicken Pesto Stuffed Peppers

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Two fun facts about me: 1) I love stuffed peppers.  They’re very underrated.  You can put things you’d normally eat alone into a stuffed pepper and it’s a whole new meal!  With an added veggie! 2) I LOVE HOLIDAYS.  Like any holiday.  Halloween…Memorial Day…Valentine’s…ST. PATRICK’S DAY!  All week I’ve been planning “green meals”, which inspired these delicious, GREEN PESTO PEPPERS. 

Full Disclosure – I tried making a “skinny shepherd’s pie!” and it…didn’t exactly turn out.  Not to mention shepherd’s pie is not a pretty dish to photograph.

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Deviled Egg Salad

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Spring has sprung and Easter is on its way!  When I was growing up, my mom always hard boiled eggs and rested them in these adorable, ceramic Easter bunny holders.  She took a seemingly boring snack and made it fun – my favorite way to serve food.  I am a sucker for these eggs – rolled in salt and pepper, mixed with avocado on toast, and made into creamy, tangy deviled eggs with a kick.

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Why not have the best of both worlds?  This snack/breakfast/light lunch is great to make ahead of time and when paired with crispy toast (sourdough is my favorite, but Ezekiel bread makes a great healthy option!)  I couldn’t nix mayonnaise entirely, but I mixed it with plain greek yogurt for a protein boost.

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FUN TRICK!  I’ve tried everything in the book when it comes to making “perfect”, easy-to-peel hard boiled eggs.  And, I think I finally found the answer – steaming them!   I fill a big pot up with about an inch of water, turn on high, and place the eggs in a steaming basket (or a colander) in one layer, cover, and steam for 15 minutes.  If you have to stack on top of each other, add a few extra minutes.  After a quick ice bath, they’re ready to eat.  They turn out perfectly every single time and the shell slips right off of them!

If you make extra Easter eggs this year, use this salad to use them up!

Deviled Egg Salad on Toast
Author: 
Recipe type: Breakfast, Snack
Prep time: 
Total time: 
Serves: 2 open faced sandwiches
 
Try this twist of a egg salad and deviled eggs!
Ingredients
  • 2 hard boiled eggs, chopped
  • 2 slices of bacon, fried and crumbled
  • 1 tbsp. light mayonnaise
  • 1 tbsp. plain green yogurt
  • 1 tsp. dijon mustard
  • 1 green onion, chopped
  • ½ tsp. paprika
  • ¼ tsp. cayenne pepper
  • Salt and fresh cracked pepper
  • Two slices of bread, toasted - I like sourdough for a "splurge" and Ezekiel bread as a healthy choice
Instructions
  1. Combine all your ingredients in a bowl and mix until combined.
  2. Toast bread until crispy.
  3. Top each piece with half the egg salad mixture, top with additional pepper, and enjoy!

 

Spicy Adobo Turkey Chili

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I am a MASSIVE Green Bay Packer fan.  Like beyond a fan.  A part “owner”, seeing as the Packers are the only NFL team that are publicly owned.  Football season has turned into quite the tradition in our family – we manage up to 5 fantasy football teams, I cheer for Michigan on Saturdays and Green Bay on Sundays, I spend the week discussing lineups with my dad, and I plan football watching menus all season long!  A huge staple on any game day buffet table is a good, tasty, tons-o-toppings chili.

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Normally, I’d wait to spread the joy until next season.  BUT, seeing as we just got a snowstorm last night, it seems mighty appropriate!  What do they say about March?  In like a lion and out like a lamb?  Yeah.  That’s definitely happening.

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