*Disclaimer: I purchased the Inspiralizer with my own money and was not compensated for writing this review. All opinions are my own, and there are no affiliate links in this post*
How freakin’ beautiful is that? We’ll get to the recipe for this awesome dish in just a second, but first, let’s talk about making veggies into noodles…
So…… I bought a spiralizer. And not just any spiralizer, THE sprializer. AKA, the Inspiralizer from the queen of spiralizing, Ali Maffucci. You guys, I am LOVING this nifty lil’ gizmo. And by loving, I mean I’m obsessed. Because you can use it to spiralize SO MANY VEGGIES. Which is awesome.
I’ve been doing this sort of little “cleanse” over the last week and for the next week as well, where I’m basically eating s***tons of vegetables. And I have to say, it’s kind of awesome. Don’t get me wrong, I normally eat quite a good bit of veg, but I’m talking giant plates of veggies for every meal. So when I embarked upon this adventure, I knew I wanted to upgrade from my handheld spiralizer, which basically only does zucchini and yellow squash. I was looking at the Paderno spiralizer, which for a while has been regarded as the best one on the market. And then I checked out Inspiralized.com because I knew that Ali (she commented on one of my instagram photos once so I’m pretty sure we’re on a first name basis now) was making her own spiralizer and I wasn’t sure if it was finished yet. It was. I compared the two and decided to go with the Inspiralizer for a few reasons. (Sorry for this really crappy pic but I didn’t want to steal a nice photo from Ali’s website and I’m way too lazy to get out my Canon and take a legit photo of it.)
1) It’s a lot smaller than the Paderno. I live in a suuuuper tiny kitchen. Like, really small. Take whatever space you’re imagining and cut it in half. That’s my kitchen. So there’s not a whole lot of counter space or storage space, which made the Inspiralizer the better choice
2) The blades don’t need to be taken on and off depending on what shape of noodles you want. There’s just this knob that you rotate and the blades switch. Pretty cool.
3) It has a tiny central coring blade which means you can spiralize smaller veggies, like carrots. I totally wanna spiralize carrots.
4) The price included free 2 day shipping. If you know me at all, you know I’m super impatient, so this was a big plus for me.
I’ve only had it for about five days now, but it’s the greatest (official statement). I love how many different vegetables and fruits you can spiralize. So far I’ve done zucchini, beets, cucumbers, and I attempted carrots. While you can spiralize carrots, I’ve learned that they need to be HUGE. I tried with just regular bagged carrots from the supermarket and it didn’t work out so well. So I’ll have to wait until I can get some gargantuan carrots from a local farmer’s market to really make carrot noodles. I can’t wait to try cabbage, onions, and apples – those are next on my list. For the full list of veggies and fruits that can be spiralized, click here.
It’s super easy to clean, super easy to use, and very compact to store.
The one thing that I’ve found doesn’t work as awesome as I wish it did, was the suction cups to hold it to the counter. I’m not sure if I’m doing something wrong or if my countertop is slightly warped, but I find that the clamps will hold the spiralizer in place for the duration of spiralizing one vegetable, but often I have to reclamp it between veggies (cause I generally spiralize a ton all at once). This isn’t a huge deal for me. Also, fair warning that the blades are really sharp. I may have cut myself once or twice already…
In summary, I love this thing. I’m using it pretty much every day and it makes eating vegetables sooooooooo much more fun and exciting. Plus the prep time and clean up time is really fast. Which is good. Cause I got s*** to do.
So now that I’ve told you all how awesome the spiralizer is, let’s talk about what you should make with it. How about some Zucchini Linguine with Avocado Pesto. Looks pretty great, right?
It is pretty great. I’ve been eating it every day this past week. Sometimes twice a day. Don’t judge. It’s that good. It’s also soooo simple to make, because you guys know me, I’m all about keeping things simple and fast. Did I mention that I’m impatient?
For this recipe, there are the ingredients for the “pasta” dish, and then there’s the ingredients for the Avocado Pesto. I just gave you the ingredients for 1 serving of the pasta, but the pesto recipe makes about one cup, which is about 8 servings.
I make the pesto ahead of time so that I can just whip up the rest of the dish after a busy day at work, top it with the already-made pesto, and BAM! A delicious and super healthy meal is ready in about 15 minutes. Obviously if you want to make more than one serving of this dish then just increase your ingredients for the “pasta” dish part of it.
Even if you don’t have a fancy spiralizer like the Inspiralizer or the Paderno one, you can still easily create this dish with just a handheld spiralizer or even a julienne peeler.
So tell me guys. What are you thoughts on the Inspiralizer? Doesn’t it look awesome??? Does anyone else reading this have one? What’s your favorite thing to make with it? I can’t wait to keep experimenting and sharing recipes with you guys 🙂