I first learned about the Inspiralizer instagram account from Well & Good or Gabby Bernstein’s Instagram. I don’t remember which, but it was one of those. I received a tiny, hand-held vegetable spiralizer for the holidays and I’m still getting the hang of it and learning how to use it.
I’ve been watching a lot of Ali’s (founder of the Inspiralizer website and blog) videos and last night I made the baked chicken parm with zucchini noodles (and some quinoa spaghetti) that she makes for dinner in this video.
It was so good and even Justin didn’t completely hate the zucchini noodles. After we watched a few more of her videos together, he asked if I’d really use the Inspiralizer and I said yes, so he insisted on ordering one for me.
Now we can eat noodles made of vegetables all the time. I’m especially excited to make this shrimp scampi and carrot noodles.
I’m very, very excited to spiralize all my vegetables.
Food Cleanse, Post-Holiday
While abroad, I subsisted mostly from carbs (mini croissants, muffins, cinnamon rolls), meat, and the occasional carrot and potato. And coffee. So much coffee. They eat a lot of meat over there. They have the occasional vegetarian option (no, I’m not a vegetarian) but mostly all meals include meat. They have a ton of Mexican and Italian restaurants over there too (what) but I did not go to Scandinavia to eat Chiptole.
So, I ate all of the meat. I ate deer, elk, and reindeer. I handed over the contents of my bank account on my first night in Helsinki for some seriously delicious reindeer. I kid, it wasn’t my whole bank account but it was probably the most expensive meal I’d had over there and it was worth every cent.
They offered salads at certain places, but it’s rather cold in those countries so I’m pretty sure anything they were serving was being shipped from thousands of miles away so I ate regionally, as much as my body may have hated it. Aside from the occasional yogurt and granola at breakfast, I ate almost entirely differently from how I eat on the regular. I went 12 days without eating peanut butter (seriously, a guy from Hawaii who was working in a shop in the Stockholm Arlanda airport said that peanut butter is very American).
Anyways, yesterday I started a week-long, self-imposed cleanse. Not a liquid cleanse because those are bullshit, but one with whole foods. I had a beet-carrot-apple juice for breakfast yesterday (okay, with coffee) and a kale salad with a little bit of grilled chicken for lunch (I was so excited for this). I broke down during the afternoon when I was very, very tired and ate the almond croissant that my dude had brought to the airport the night before incase I was hungry after 10 hours of traveling. Then I just had a piece of Ezekiel bread with almond butter on it for dinner. I wasn’t all that hungry anyway.
Hopefully I will have re-adjusted to my normal routine by the end of the week.
My friend Ann recently told me that I should start blogging about the food I make because when I post pictures of it on Facebook, it all looks really good. Well, this is what I made last night and it IS really good. It’s from Everyday With Rachael Ray – one of my favorite magazines to get every month. It’s called “Gingery Chicken Fried Rice.” Here’s the recipe:
- 6 tablespoons vegetable oil
- 3 eggs, beaten
- 2 cups diced roast chicken (preferably dark meat)
- 2 scallions, thinly sliced, white and green parts separated
- 1 ¼ ounces fresh ginger, peeled and cut into matchsticks
- 4 cups cold cooked long-grain rice
- ½ cup thawed frozen peas
- 2 tablespoons soy sauce, plus more for serving
- 4 teaspoons white vinegar
- ½ teaspoon toasted sesame oil
- Preheat a wok or cast-iron skillet over high heat. Add 2 tbsp. oil, swirl to coat the pan and add the eggs. Cook, stirring constantly, until the eggs are scrambled, 1 minute. Transfer the eggs to a plate. Wipe the pan clean and return to the heat.
- Add the remaining ¼ cup oil; swirl to coat. Add the chicken, scallion whites and ginger. Cook, stirring frequently, until the chicken is golden, about 2 minutes. Stir in the rice and press into the pan. Cook, stirring and pressing, until the rice is sizzling, about 2 minutes.
- Return the eggs to the pan; add the peas, 2 tbsp. soy sauce, the vinegar and sesame oil. Cook, stirring, until heated through, about 1 minute. Serve with more soy sauce and the scallion greens.