The Inspiralized Giveaway Win Your Personal Cook book and Spiralizer


How to Make the Inspiralized Bun

Video taken from the channel: Inspiralized


Inspiralized & Beyond I Spiralizer Recipe Cookbook

Video taken from the channel: Inspiralized


Behind The Scenes: The Inspiralized Cookbook Coming 2015

Video taken from the channel: Inspiralized


The Inspiralizer® by Inspiralized

Video taken from the channel: Inspiralized


The Inspiralized® App for Spiralized Recipes!

Video taken from the channel: Inspiralized


The Inspiralized® App for Spiralized Recipes!

Video taken from the channel: Inspiralized


Inspiralize Everything I Spiralizer Recipe Cookbook

Video taken from the channel: Inspiralized

Grab your FREE eBook with our 20 Most Popular Blog Recipes! Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and. Enter Under Armour’s sweepstakes for a chance to win an Inspiralizer® and autographed copy of Ali Maffucci’s new cookbook, “Inspiralize Everything”.

The Inspiralized Giveaway: Win Your Own Cookbook and Spiralizer!Inspiralized shows you how to transform more than The definitive cookbook for using a spiralizer: the kitchen gadget that turns vegetables and fruits into imaginative, low-carb dishes. On her wildly popular blog, Inspiralized, Ali Maffucci is revolutionizing healthy eating.

The spiralizer has had a significant impact on the way that I eat now (I have recruited many family and friends to purchase a spiralizer and follow your blog as well!), I love to recreate your amazing recipes and even come up with some of own that you give us the opportunity to share via the Community now. Inspiralized and Beyond book. Read 7 reviews from the world’s largest community for readers. This is the third recipe book from Ali Maffucci, which includes many recipes using a spiralizer.

Ali has designed and manufactured her own brand called the Inspiralizer, which I have been using for a little over a year with the other two cookbooks. Perfect timing!!! My current spiralizer handle has finally cracked and I know it’s just a matter of time before it breaks.

Good thing I’m a procrastinator and haven’t bought a new one yet. Also, I just received my preorder copies of your cookbook, some to give as gifts. A place for you to pin and win!. See more ideas about Inspiralized, Spiralizer, Spiralizer recipes.

An unbelievably simple dish with garlic, olive oil and broccoli, this recipe showcases the extreme versatility of the spiralizer and what it empowers you to make out of everyday vegetables. Bacon makes this zucchini noodle dish more mouthwatering and flavorful — without blowing your daily total fat budget. Recipe makes 4 servings at 1 cup each. I’ve got to say, the Paleo community is very friendly, inviting and collaborative. When I reached out to Juli from PaleOMG, she responded right away and was enthusiastic about me contributing a recipe for her blog, featuring my sweet potato noodle bun.

She even introduced me to one of her other Paleo-bloggin’ friends very cool. Now, [ ]. If you try to use a regular sponge to clean your spiralizer, it will rip the sponge and little pieces will get jammed in the spiralizer’s blades. Not fun.

When some bits of vegetable get really stuck in the blades, I also use OXO’s Deep Clean Brush Set which are basically just sturdy toothbrushes with great grips for really getting in the.

List of related literature:

In fact some of the recipes in this cookbook were submitted for the various Protoveg Recipe Competitions which have been run by Direct Foods Ltd. and we are grateful to our customers for them.

“History of the Soyfoods Movement Worldwide (1960s-2019): Extensively Annotated Bibliography and Sourcebook” by William Shurtleff; Akiko Aoyagi
from History of the Soyfoods Movement Worldwide (1960s-2019): Extensively Annotated Bibliography and Sourcebook
by William Shurtleff; Akiko Aoyagi
Soyinfo Center, 2019

Out came The Tassajara Recipe Book, recipes collected from several years of (many people!) cooking for visitors during the summer guest season at Tassajara.

“The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen” by Edward Espe Brown
from The Complete Tassajara Cookbook: Recipes, Techniques, and Reflections from the Famed Zen Kitchen
by Edward Espe Brown
Shambhala, 2011

This book also won the IACP/Julia Child award as the best general cookbook of the year (out of 54 cookbooks nominated, and beating out the new 1997 edition of The Joy of Cooking).

“History of Soy Sauce (160 CE To 2012)” by William Shurtleff, Akiko Aoyagi
from History of Soy Sauce (160 CE To 2012)
by William Shurtleff, Akiko Aoyagi
Soyinfo Center, 2012

This book is not about multistep, laborintensive cooking.

“The Skinnygirl Dish: Easy Recipes for Your Naturally Thin Life” by Bethenny Frankel, Eve Adamson
from The Skinnygirl Dish: Easy Recipes for Your Naturally Thin Life
by Bethenny Frankel, Eve Adamson
Atria Books, 2010

I would like to thank my editor, Lydia Leong, designer, Benson Tan, and photographer, Calvin Tan, for their partnership in putting together this beautiful cookbook.

“Kawaii Bread” by Shirley Wong, Marshall Cavendish International (Asia) Pte Ltd
from Kawaii Bread
by Shirley Wong, Marshall Cavendish International (Asia) Pte Ltd
Marshall Cavendish Cuisine, 2017

So that was my goal with this cookbook: to provide quick and easy recipes that anyone can make, no matter how busy you are and whether you’re a novice cook or love to spend your free time in the kitchen.

“Quick & Easy Ketogenic Cooking: Meal Plans and Time Saving Paleo Recipes to Inspire Health and Shed Weight” by Maria Emmerich
from Quick & Easy Ketogenic Cooking: Meal Plans and Time Saving Paleo Recipes to Inspire Health and Shed Weight
by Maria Emmerich
Victory Belt Publishing, 2017

A huge thank you to Ayfer Ünsal, Barbara Wilde, and editor Susan Wyler for their friendship, wisdom, and endless help in what has been the longest cookbook haul in my career.

“Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share” by Paula Wolfert
from Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share
by Paula Wolfert
HMH Books, 2009

And finally, to all of you for buying our cookbooks to use yourselves or as gifts for others, we know you’ll absolutely LOOOOVE this book.

“4 Ingredients: Fast, Fresh and Healthy” by Kim McCosker
from 4 Ingredients: Fast, Fresh and Healthy
by Kim McCosker
Hay House, 2010

Tolitha had given my mother a subscription to Gourmet in 1957, and it was this magazine which provided my mother with her entry into the world of cuisine.

“The Prince of Tides” by Pat Conroy
from The Prince of Tides
by Pat Conroy
Houghton Mifflin, 1986

While working on this book, a cooking site called Cook’s Korner ( invited me for a Q&A session while I was promoting my last book, The Elements of Cooking.

“Ratio: The Simple Codes Behind the Craft of Everyday Cooking” by Michael Ruhlman
from Ratio: The Simple Codes Behind the Craft of Everyday Cooking
by Michael Ruhlman
Scribner, 2009

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Just found your channel and have ordered the book already! I already had a spiralizer that I have not used yet and now can’t wait to receive the book and start spiralizing. thank you for your videos.

  • I’ve had mine for 2 weeks now and have honestly used it every day. We never get tired of experimenting with new shapes! I love that we now can easily incorporate vegetables into almost every meal. Well, maybe EVERY meal….I once ate sweet potato noodles for breakfast. Thanks for a great product. I had a smaller, hand-held model and absolutely wasted my money on that. I’m glad I didn’t give up the hunt for a good spiralizer, though. Yours came along at a good time for me! Thanks so much. Love the recipes, the support, and the videos! Keep up the good work. You’re “inspiralizing” me!

  • Is the trademarked Inspiralizer by Ali Maffucci still on the market and able to be purchased? Hers were high quality and lasted the others that came after hers were the ones that tended to not hold up. I can’t seem to find it anywhere..I do hope someone has some good news that they are still available! Thank you Her website page is no longer up.:(

  • I want to order this Inspiralizer, but have concerns about cleaning the blades can you please demonstrate how you take it apart for cleaning?

  • I ordered a spiralizer a few days ago and it’s on its way to my home. Guess I’ll return it to buy yours! Lol. Your model seems like to secure very firmly on the counter. It looks easy to clean too!:-)

  • This is very exciting.  I always fall back to the Veggetti for zucchini but it is really frustrating to spiralize firmer vegies like butternut squash or celeriac using either the Paderno or Lurch.  Yes, I have all three.  

  • Have used my inspirilizer 3 times so far. Easy to use and clean up. Makes great noodles and am thrilled with how it preforms. A wonderful product.

  • THANK YOU for my mothers day present. I had one and had my daughter over for dinner because I kept telling her about the sprilitzer, I made her 3 different meals because your recipes are so DELICIOUS and FAST to make, she loved them and I gave her mine because I ordered yours at a Great price on HSN. I also ordered all your books and can’t wait to get them. I was smart tho, I did sprilize some veg. so they would last me (i;m glad I did because I can’t go a day without it). Thank You again, can’t wait for more of yoyr recipes. You are so natural and pleasent to watch.

  • I have just purchased your book from Amazon and it looks beautiful. I will be using it very soon. One of the things I always look for in cookbooks are which blenders, mandolines, small food processors, cooking tools, etc. I have a very nice 14 cup Cuisinart food processor, but if I have small amounts to make I would prefer a small machine, but would like to know “”exactly” which machine, “small food processing machine, model, etc.,” is good for dressings, pesto, dips. I know that you did not recommend a website to look at various machines, I have done that, so do not need a website. but your own preference. In your book, as in some other authors’ cookbooks you do not mention the exact names of a good mandoline, small food processor, blender.

    I am happy with your videos and books. Thank you.

    *Your baby boy is gorgeous*

  • I had a mandoline slicer for years. I seldom used it because it was awkward to use, clean, and store, plus I often cut my fingers. Not so with the Inspiralizer! It is super easy to use, clean, store, and is safer. Our 10 year old grandson has fun using it. I’ve only had it since Christmas, but so far, my favorite way to use the Inspiralizer is for sweet potatoes. Put the cuttings in a bowl, add a little butter, cinnamon, and brown sugar, cook in the microwave for a couple minutes, and you have a treat! Same with apples. I recommend it to anyone who likes to play in the kitchen.

  • the middle of the vegetable doesn’t get cut, so it seems you have a core of thick ribbon between the middle post and the first blade when on the spaghetti or linguine settings, is this normal or am doing something wrong?

  • Hi Ali. I love all your videos! Instead of the ramekin I used an egg ring. I just squeeze everything into the ring and then move the ring to next spot and do it again. It works!

  • I bought a “Spiralizer” on Ebay and used it once and liked it somewhat but it felt flimsy. Tried it again last night to make zucchini noodles and it broke. I was very upset. I tried to save money.
    When I get my refund I am buying your Inspiralizer ☺ Yours looks so much easier and not flimsy