We're moving! + the best veggie burger you'll ever make! 🍔

Email sent: May 21, 2020 2:59pm

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Yes, we're moving! Our lease at our current apartment expires on June 30th and we've decided to leave our high rise building that we've lived in for 7 years (we moved in together 8 months after meeting!) and we're moving to a more private home, still in Jersey City, and only a couple blocks away! 

We are so excited, because this new place (which we've chosen after a virtual tour - eek!) is the perfect in-between home before we make that inevitable move to the suburbs. There's more square footage, a bedroom for Roma (yay!), and an outdoor backyard! I'll be sharing updates over on Instagram, so make sure you're following along! 

Aside from that lifestyle change, I'm sharing my recipe for literally the best veggie burger you'll ever eat! You can grab the recipe on the blog, here.

Ali Maffucci
Founder, Inspiralized

Quote of the week: "In the middle of difficulty lies opportunity.” – Albert Einstein
special announcements
Come cook with me tonight on Instagram live! This week, we'll be making my sister's Eggplant Parm, served with some easy roasted potatoes. She'll be walking us through how to make it. You may have most of the ingredients already: 
  • 3 russet potatoes
  • olive oil
  • garlic powder, oregano, Italian seasoning, salt, and pepper
  • 2 small eggplants
  • almond flour
  • 3 large eggs
  • panko breadcrumbs
  • marinara sauce
  • 1 log of mozzarella cheese (or shredded) 
You'll also need an air fryer OR you can use the oven instead. We'll be starting to cook at 4:45pm EST, so I hope to see you there - and if not, make sure you follow along on Instagram for updates on next week's live IG cook with me! 
what's new on inspiralized
  • Farro and White Bean Veggie Burger The best veggie burger you’ll ever make, made from a tasty blend of farro, white beans, garlic, and barbecue sauce. This veggie burger is firm, won’t crumble, and is a flavorful plant based patty option.
  • Grilled Sweet Potato FajitasUsing hearty sweet potatoes, peppers and onions, and refried beans, these grilled vegan fajitas are packed with veggies, protein, and topped with healthy fats from avocado – and a little kick from salsa! 
what's new on inspiralizedkids
  • Crispy Air Fryer Salmon Fish Sticks - A healthier version of crispy fish sticks, using zero oil with the air fryer! Seasoned panko breadcrumbs give these fish sticks a crispy exterior and the salmon is a heart healthy source of fats.
currently loving & reading
  • I'm loving Light Life Foods' tempeh brand and have been incorporating it more into my diet.
  • If you're looking for a drink/cocktail/beverage that is non-alcoholic (for those of you like me who have been drinking a lot during quarantine), I'm in love with the Spicy Pineapple Ginger elixir from Curious Elixirs.
  • Bought this adorable little hat for Roma's 1st birthday cake smash! 
  • Been loving my Binto vitamins (they're just so easy!) and just contacted them about changing my vitamins up, once I'm done nursing Roma (in the next 3 weeks!) Use code INSPIRALIZED for a 20% discount off your first order!
  • Obsessed with this typing test! I got 119 WPM with 99% accuracy. 
some of these links are affiliate links, so if you purchase through the link, I'll get a little commission. thank you for your support - it pays the Inspiralized bills so that I can keep this content coming! 
weekly meal plan
Welcome to our family's weekly meal plan! For breakfasts and dinners, the meals are the same for the adults and the kids! Lunches are made especially for the kids, but sometimes we use leftovers from dinners, too! 

Breakfast: Blender Muffins + Fruit
Snack: Crackers + Raisins
Lunch: Shrimp, Black Bean and Corn Salad with Cilantro Lime Dressing and Avocado 
Snack: Pumpkin Oat Muffins 
Dinner: Brussels Sprouts Pizza 

Breakfast: Blender Muffins + Fruit
Snack: Crackers + Raisins
Lunch: Grilled Pesto Zucchini Sandwich with Mozzarella
Snack: Pumpkin Oat Muffins 
Dinner: Grilled Sweet Potato and Refried Bean Fajitas 

Breakfast: Waffles + Fruit
Snack: Crackers
Lunch: Egg Salad Sandwich with Tempeh Bacon/real bacon 
Snack: Yogurt and Strawberries
Dinner: No Boil Pasta with Peas 

Breakfast: Blender Muffins    
Snack: Crackers
Lunch: Broccoli, Cheddar, and Brown Rice Cakes with String Beans
Snack: Pumpkin Oat Loaf
Dinner: Cauliflower and Potato Curry 

Breakfast: Oatmeal with Banana/Blueberries and Almond Butter
Snack: Crackers
Lunch: BBQ Tempeh Caesar Salad with Croutons (Carrot Tots for Kids)
Snack: Beet Blender Muffins
Dinner: Veggie Burger with Purple Potato Wedges 
Breakfast: Egg Quesadillas
Snack: Crackers and Clementine
Lunch: Chicken Sausage + Grilled Veggies + Rice + BBQ Chickpeas for Ali
Snack: Pumpkin Oat Loaf 
Dinner: Eggplant Parm with Potatoes

Breakfast: Waffles + Fruit   
Snack: Crackers
Lunch: Veggie Fried Rice 
Snack: Cheese and Clementine  
Dinner: Mediterranean Stuffed Peppers with Quinoa (Zucchini, Feta, Chickpeas) 
your exclusive weekly recipe

grab all the week's previous recipes in this printable PDF.

*No new recipe this week!
what you're making!
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share what you're making in the kitchen this week on Instagram with @inspiralized and #inspiralized for a chance to get featured. We love seeing your meals!
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