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.
New Year’s Day
I never sleep in after drinking a lot and yesterday was no exception. I woke up at 8:30am and after deciding I couldn’t go back to sleep, I finished the last 60 pages of The One and Only (so cheesy; not Giffin’s best) and then threw on my coat and went out to Absolute Bagel (best bagels ever, they’re all fresh out of the oven) to pick up bagels for Justin and I, along with some Vitamin Water (me) and Diet Coke (him). We spent the day, first, in pain, but after the Advil kicked in and the coffee was made, we were feeling 100% better. Still tired and a bit hungover, but ready for a full day of relaxing.
We went for a walk to grab coffee, more carbs, and lastly to pick up some bread and cheese for the grilled cheese and tomato soup I was planning on making.
Another one of Rachael Ray’s recipes, the tomato soup was tasty but the diced tomatoes that I used never really broke up so it was more like tomato sauce. I’m going to blend the leftovers so that it’s more like tomato soup. I like putting apple and jam on my grilled cheese (try it, it’s so good), but he took his straight up.
As far as the tomato soup recipe: sautee onions and garlic until soft, add tomato paste and stir for one minute; then add two 28oz cans of diced tomatoes, 4 cups of chicken broth, and 1 tsp sugar, bring to a boil, then lower the heat and let simmer for about 20 minutes and: soup.
Carbs + Homemade Tomato Soup and Grilled Cheese = Best Hangover Cure
I made this (with some minor alterations) last night for Justin and me while we were watching Master of None (so good, watch it now) and it was lovely. It was light and delicious. I probably only made half of the recipe but we both had hearty portions and there’s still one or two other portions leftover.
You basically chop up half of a white onion, some carrots (I used baby carrots because I didn’t have regular size ones), some garlic, and sauté them in olive oil. After five or so minutes, you add some tomato sauce and some chopped tomatoes, let that sizzle. Then you add water and lentils and let it all sauté for about 20 minutes (make the pasta while you’re waiting). I added two dashes of cane sugar, a teaspoon of salt, and lots of pepper (I love lots of pepper on anything).
I threw the last of some mozzarella that I had one it and voilà: dinner. Lots of protein and relatively healthy. Could’ve used more vegetables though, I won’t lie.