We are SUPER excited about our guest blogger today! We would like to extend our warmest welcome to the talented Ali from the VERY popular blog, Inspiralized. On her blog, Ali shows everyone how many different recipes you can make full of vegetables, utilizing one of our favorite tools – the vegetable spiralizer. While Ali is not paleo, she seeks to add as many vegetables and healthy whole foods into her diet as possible, with the help of her trusty spiralizer. She replaces many processed foods with veggies, and even though she is not a strict paleo follower, many of her recipes happen to be paleo or can be with just a few modifications.
When taking the leap of faith into a Paleo diet and lifestyle, you make the decision to change your palate, by giving up processed foods. Luckily, you’re making this change for the bigger picture: for a clean, well-balanced and refreshing diet that results in your body operating at its optimal level. That’s a fair trade!
You swap in cauliflower couscous and “rice” for white rice.
You use dates in your energy bars instead of granola.
You start using almond butter instead of peanut butter.
You make kale chips instead of using potatoes.
You discover coconut cream to replace frosting.
And, you swap in zucchini noodles for regular pasta.
As the blogger behind Inspiralized.com, the food blog dedicated to cooking with spiralized vegetables, let’s talk about those beloved zucchini noodles.
Spiralizing is the art of taking vegetables (such as zucchinis and sweet potatoes) and placing them in a spiralizer to transform them into noodles in merely seconds! These noodles can then be used to make big Paleo bowls of pasta, noodles, and even rice!
Spiralizing is the best way to get your pasta fix while maintain a Paleo lifestyle. Once you get your spiralizer, you’ll be hooked! Spiralizing vegetables is quick, easy and kid-friendly! Plus, it’s a creative way to use that seasonal produce.
Don’t know where to start? Don’t know how to spiralize or how to cook those spiralized veggies? On my blog, Inspiralized.com, I offer daily recipes, tutorials, videos and information on everything spiralized.
To start, check out this video on how to make zucchini noodles:
If the blog’s not enough, I have a e-cookbook! This is your ultimate starter book to spiralizing. For more information and to purchase, click here.
With this ebook, you’ll learn my fool-proof tips and tricks for your best spiralizing experience. Plus, flip through step-by-step guided picture tutorials to learn how to spiralize the tough veggies, such as butternut squash.
Also, learn how to make my Paleo sweet potato noodle bun:
Today, I’m showing you one of my recipes from my ebook: my Bikini Bolognese.
This dish is not only Paleo-friendly, it’s leaner, using ground turkey instead of beef. If you want to safe some for leftovers (trust me, you will!), make double the amount of the sauce and save it in the refrigerator for later. Then, when you’re ready to eat, heat up the sauce in a pan and then add in some zucchini noodles and cook for a couple minutes or until the noodles soften – or, just pour the sauce over the raw noodles and enjoy!
Thanks for getting Inspiralized with me and I hope you enjoy this recipe.
(Editor’s note: Don’t taze me, Paleo Police! The bread and cheese are 100% optional!)
- 3 medium zucchinis, spiralized with Blade C of the veggie spiralizer
- 1/2 lb ground turkey
- 2 tbsp olive oil
- 1/2 medium red onion, diced
- 1/2 of 1 celery stalk, diced
- 1/2 of 1 whole carrot, diced
- 1 tsp red hot pepper flakes
- 2 small cloves of garlic, minced
- (1) 28-oz can of crushed tomatoes (San Marzano is the best!)
- 3 tsp tomato paste
- salt and pepper to taste
- 1/3 cup chicken broth (The Paleo Parents suggest homemade bone broth!)
- 1/3 cup chopped basil
- 2 tsp oregano flakes + extra for pinching
- Add your diced carrots and celery to a food processor and pulse until chopped finely.
- Put a large skillet over medium heat and add in the olive oil and garlic. Cook for 30 seconds and add in the red pepper flakes, cook for another 30 seconds and then add in the onions. Cook onions for 2 minutes or until they begin to soften. Add in carrot and celery mixture and cook for 1 minute.
- Push the veggie mixture to the side and add in the ground turkey, crumbling the meat. Break up the meat further with a spatula or wooden spoon. Add a pinch of the oregano flakes and cook the meat until it is no longer pink.
- Combine the veggies with the turkey and season with another pinch of oregano flakes. Add in the chicken broth and cook until the broth reduces.
- Add in the crushed tomatoes, tomato paste and season generously with salt and pepper. Add in the remaining oregano flakes. Bring to a boil and then lower heat and let simmer for 15 minutes.
- After 15 minutes, add in the zucchini pasta and mix thoroughly to combine. Cook for 2 minutes or until the zucchini noodles have heated through and softened. Then, plate into bowls to serve. Enjoy!
(Editor’s Note: There they are again! Just a reminder: one can look at pictures without consuming the food in the picture!)
Connect with Ali!