Spiralizing for the New Year

January 2nd, 2014

#broths #recipes #kitchen tips & tricks #vegan #vegetarian #low fat #dairy-free #gluten-free

Spiralizing for the New Year Ali Maffucci

Our guest blogger, Ali Maffucci, authors a food blog called Inspiralized, dedicated to making healthy and creative meals with the spiralizer. 

Spiralizing for the New Year

It’s finally here: 2014! The New Year brings new beginnings, new opportunities, new friends, new experiences and most importantly, new goals. 

If you’re one of the many who has made a weight loss or healthy eating New Year’s resolution this year, then I’m here to help. I’ve got a method of cooking that will not only keep you on track to achieving your goals, but will turn that simple goal into a well-balanced lifestyle full of smart decisions and deliciously-tasting healthy food. 

What’s this method? Spiralizing! Spiralizing is turning vegetables into noodles, using a spiralizer. This easy-to-use kitchen countertop tool creates noodles that are low-cal, low-carb, gluten-free, Paleo and of course, filled with essential vitamins and other nutrients that are essential for our bodies.

There are many reasons why dieters fall off track or don’t meet their goals. Some say that “healthy” or “diet” food can be boring, bland and predictable. Some say that they “don’t have time.” All of these excuses are no longer valid once you have the spiralizer and a few whole ingredients, including Pacific Foods’ organic broths.

Who doesn’t love to eat pasta and noodles? By using a spiralizer, you cut out over 90% of the calories and carbs by replacing regular wheat noodles with vegetable noodles. Now, you can eat a big bowl of shrimp-lo mein or a pot of spaghetti and meatballs... without the guilt and bloat!

While zucchinis are the most commonly spiralized vegetables, the change of seasons brings different seasonal produce. Winter vegetables for spiralizing include beets, butternut squashes and carrots.

Keep on track with your healthy eating goals by eating more vegetables - the fun way!

Today, we’re using Pacific Foods’ Mushroom Broth to make a Spicy Miso Mushroom Noodle Bowl, using zucchini noodles. This dish includes bok choy, green onions, and mushrooms. With the spiralizer and Pacific Foods’ organic broths, the possibilities are endless!

Spicy Miso Mushroom Noodle Bowl

Time to Prepare: 10 minutes

Time to Cook: 10 minutes

Yields: 1 large bowl or 2 smaller bowls


  • 1/2 tbsp olive oil
  • 1/2 cup sliced button mushrooms
  • 3/4 cup chopped bok choy
  • 1/4 tsp red pepper flakes
  • salt and pepper, to taste
  • 2 cups Pacific Foods mushroom broth
  • 1/4 cup miso paste
  • 1 medium zucchini, spiralized
  • 1/4 cup diced scallions
  • 1/2 cup water


Place a medium saucepan over medium heat and add in the olive oil. Once the oil heats, add in the mushrooms. Cook for about 3 minutes or until mushrooms begin to brown.

Add the bok choy and crushed red pepper flakes into the saucepan. Season with salt and pepper and cook until bok choy is mainly wilted.

Pour in the Pacific Foods mushroom broth and water. Bring to a boil. While boiling, place the miso paste in a bowl. Set aside. Once the broth comes to a boil, ladle out 1/2 cup and pour into the bowl with the miso paste. Using a fork, whisk together until miso paste dissolves. Pour the miso broth back into the saucepan, along with the zucchini noodles.

Lower the heat to medium, add in the scallions and let zucchini noodles cook for two minutes. Once done, ladle soup into a bowl and enjoy! 

Spiralizing for the New Year Spiralizing for the New Year Spiralizing for the New Year

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