Raise your hand if you’ve jumped on the spiralizing veggies trend! I hate to even call it a trend because I think I’m almost the last person to really get on board with it and it looks like it’s here to stay. Fine by me! A few years ago I shared a recipe for Zucchini Noodles with Lemon Cream Sauce, but I hadn’t fully embraced it and I made that recipe by basically julienning the zucchini. In this post, I’ll share with you how I spiralize veggies and the meals I make using spiralized veggies.
Fast forward to a few months ago when I listened to the Food Blogger Pro Podcast featuring Ali Maffucci. (Sidenote: I highly recommend this podcast. It’s a fantastic resource for any type of blogger, not just food!) Ali designed The Inspiralizer and I was hooked! It’s a little more expensive than some other spiralizers, but it’s much easier to store and clean. There’s also no fuss with switching out sharp blades. The compact design sold me and I got one as a gift in January. I’m happy to report I haven’t stopped using it! I thought I’d share a few meals I’ve made using spiralized veggies. I LOVE incorporating more veggies into my diet. The way I look at it is I can splurge a little more on the sauce since I’m not using pasta. Winner winner!