Some girls could survive on meals from the blender alone: smoothies, soups, avocado pudding…. For us, it’s all about the spiralizer. Day and night, feed us spiralized zucchini noodles with pesto, sweet potato hashbrowns, and dishes like the below and we’re set. We’re hooked on the Inspiralized cookbook and are sharing recipes from within it all summer long. Get in on all the faux pasta goodness! 


When you’re a food blogger, you are especially aware of produce seasonality. One day, I signed on to Twitter to learn that blood oranges were in season – and I had almost missed out on them! I rushed to the grocery store, picked up a few, and headed back to the kitchen to make a recipe before my small window of relevancy closed. I was happy I did – when you roast an orange, it somehow transforms into a velvety, luxurious and sweetened version of itself.

Beet “Pasta” with Blood Orange, Honey Walnuts and Crispy Kale
Makes 2 servings


For the vinaigrette:
juice from ¼ large lemon
salt and pepper
1 Tbsp olive oil
1 Tbsp water
2 tsp red wine vinegar
¼ cup orange juice
1 tsp whole-grain or countrystyle
Dijon mustard

For the salad:
2 medium beets, peeled, spiralized with blade C
olive oil
salt and pepper
cooking spray
1 large blood orange, peeled and quartered or cut into eighths
2 cups roughly chopped kale leaves (stems removed)*
½ cup walnuts
raw honey

*You can always buy kale chips instead of roasting your own, but if you have the time, make them fresh and save the leftovers for snacking.


Make the vinaigrette. Whisk the ingredients in a small bowl and refrigerate.

Prepare the salad. Preheat the oven to 375 degrees. Place the beet noodles on a baking sheet and drizzle lightly with olive oil. Season with salt and pepper and roast in the oven for 15 minutes.

Lightly coat a separate baking sheet with cooking spray and place the orange pieces on one side and the kale on the other. Lightly coat the kale with the cooking spray and season with salt and pepper. Bake for 10 to 12 minutes, then transfer the kale to a platter.

Add the walnuts where the kale was. Drizzle lightly with honey and toss carefully with tongs. Return the baking sheet to the oven for 5 minutes more or until the nuts are lightly toasted.

Divide the roasted beet noodles among serving plates and top with the orange pieces, walnuts and kale. Drizzle the vinaigrette over and serve.

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