dimanche 21 février 2016


It really feels like I haven’t posted a new recipe in months.
If you don’t follow me on Snapchat, Instagram or Twitter, then you might not have noticed that I just spend the past 5 days in NYC at a studio. 

on set of the photoshoot for my second cookbook.
Aside from that, I’ve been spending every minute before, after, and in between on editing my manuscript.
Spiralized Parsnips with Pesto, Roasted Red peppers and Chickpeas
Needless to say, it’s been a very busy past few weeks, and I only have two days left of the photoshoot, so after that, things should appear a bit more normal around here.
This week, you’ll get three new recipes and a new video, like usual. It feels good to be back.
I’ve been having a blast on set with Evan Sung (the photographer) and his team. This cookbook is going to be bigger and better than ever! The recipes are my best, the photography is on point, and everything else about it is just perfect. I’m so proud of this book, and I’ve really put my everything into it.
Spiralized Parsnips with Pesto, Roasted Red peppers and Chickpeas
Some other exciting things have transpired since my last new post. Let’s go through the highlights, to catch you up to date:
Talk about a banner week! The only disappointment about last week is that I only went to the gym once, which is extremely rare for me. It was a very busy week that exhausted me, and I wasn’t disciplined enough to fit the gym in in the mornings.
Spiralized Parsnips with Pesto, Roasted Red peppers and Chickpeas
But it’s okay, life happens and now, I’ll be focusing on starting this week off on a healthy note (woke up at 8am this morning and hit the bike)!
As for this recipe, it’s one of those insanely delicious spiralized meals that takes hardly any time. You could even use your favorite jarred pesto sauce, if you don’t want to bother with making your own pesto.
One note about parsnip noodles – they break up once they heat in the pan. However, the final dish still tastes incredible, so don’t get disappointed if you see your noodles breaking apart – it’s just the nature of spiralized parsnips!

Spiralized Parsnips with Pesto, Roasted Red peppers and Chickpeas
Prep time:  
Cook time:  
Total time:  
Serves: 4
  • For the pasta:
  • 4 parsnips, peeled, Blade D, noodles trimmed
  • salt and pepper, to taste
  • 1 cup jarred roasted red peppers, drained and sliced into ¼” thick slivers and then halved
  • 1 cup chickpeas, rinsed and drained
  • For the pesto:
  • 3 cup basil leaves, packed
  • 2 tablespoons pine nuts
  • ¼ cup extra virgin olive oil
  • salt and pepper
  • 1 large clove of garlic, chopped
  1. Place a large skillet over medium-high heat and once it heats, add in the parsnip noodles and season with salt and pepper. Toss and then cover, letting cook for 5-7 minutes or until parsnip noodles are cooked through. Uncover, stir in the red peppers and chickpeas and let cook another 2 minutes or until heated through.
  2. Meanwhile, place all of the ingredients for the pesto into a food processor and pulse until creamy. Taste and adjust to your preferences, if necessary.
  3. Transfer the mixture to a large bowl and add in the pesto. Toss to combine thoroughly and divide onto two plates.

Source: http://inspiralized.com/2016/02/07/spiralized-parsnips-with-pesto-roasted-red-peppers-and-chickpeas/