September 26th, 2018

How to Spiralize Veggies Like A Pro

Prepare to be inspiralized, Asian Takeout Style.

Recipe collab and pro tips for expert veggie spiralizing

Chew on this: we teamed up with Ali Maffucci of Inspiralized to bring you two delicious #FFACTORAPPROVED spiralized dishes. In case you’re not familiar with Ali, she’s the mastermind behind one of the most popular and easy to use spiralizers on the market today, the Inspiralizer. Ali is an F-Factor success story too, as embracing the F-Factor method helped her along with her postpartum health journey (which you can read more about here).

Now on the F-Factor-fiber bandwagon, a healthy, spiralized re-make of traditionally unhealthy dishes was undoubtedly in order. We got to talking about what dishes F-Factor fans really wanted and soon enough the choice was clear, we’d take on takeout. Two classic takeout recipes recreated to be actually healthy so you can enjoy guilt-free was our mission. It’s a takeout fake out, Asian style!

Both dishes are tasty and pretty simple to make–neither should take longer than 30-40 minutes to prepare (beat that, Seamless!). And where spiralized veggies are the star here, you can rest assured that these dishes are fiber-packed and low carb too.


As mentioned above, these are made using Ali’s Inspiralizer Pro. If you don’t have a spiralizer, no need to fret, you can still make these recipes! Many markets sell pre-spiralized vegetables now, and you can absolutely mimic what a spiralizer does with different gadgets too. If you have a different spiralizer, that’s fine too. Just follow the manufacturer’s directions to mimic the noodle shapes in the photos of these recipes with the appropriate blades. 

  • A julienne peeler makes spaghetti-style noodles
  • A vegetable peeler makes thicker, fettuccine-like noodles
  • A mandolin can be used for different noodle shapes
  • Use a Chef’s knife to the best of your ability to hand slice to create the desired noodle shapes

If you are using the Inspiralizer, it’s a pretty cool gadget (which we learned all about from Ali, herself). There is a part of it called the Noodle Twister which you can use to change the blades to make different noodle shapes. Blade A is great for shredding vegetables (like cabbage) or making big ribbon-like noodles (great for making lasagnas with zucchini noodles, for example.) Blade D makes a standard spaghetti-shaped noodle, and Blades B and C make thicker spaghetti noodles–you could say Blade B makes a fettuccine noodle and Blade C is used for a thick linguine. 

Now that that’s out of the way, who’s ready for some (fake) takeout! Inspired (or should we say inspiralized) by some of our favorite dishes from the local Chinese and Thai restaurants, we’ve got both pad thai and lo mein for you.


The first dish is a Vegetarian Cabbage Pad Thai and right here is the only place you can get it.

Between the noodles and sauce, your average pad thai dish can set you back at least 580 calories and 102g of carbs (an order from Asian-themed eatery P.F. Changs is well over 1000 calories and with +180g carbs). Our version? Less than 250 calories per serving, and no more than 15g of carbs.

What’s great about this recipe is that you can add whatever protein to it that you’d like too. You can also add more vegetables into the mix, like broccoli or mushrooms, to up the fiber content even more for minimal calories. Disclaimer: this recipe does use fish sauce, which usually contains a small amount of anchovies. If you’re a vegan, or a vegetarian that does not eat products derived from animals whatsoever, you’re going to want to find a substitute fish sauce. Also, to make this dish gluten-free, simply swap the soy sauce out for coconut aminos or tamari).

To journal this recipe in your F-Factor Journal: 0g carb, 5g fiber

The second delicious Asian-takeout-inspired dish recipe is Shrimp Lo Mein with Zucchini Noodles, and it is quite the upgrade compared to the traditional version of the dish. Where a shrimp lo mein from P.F. Changs contains 880 calories and 130g carb, ours is an entire 600 calories and 110g of carbs less*! Not only is our take on this one a fraction of the calories, carbs and fat of traditional lo mein, but eating it won’t leave you feeling like a bloated balloon of MSG either–a common dreaded aftereffect of ordering in from your local Chinese restaurant. Like the pad thai, you can customize this recipe to your liking by swapping out the shrimp for whichever protein your heart desires (chicken, pork, tofu). To get this recipe click here.

To journal this recipe in your F-Factor Journal: 2g carb, 7g fiber


These recipes will have you spiralizing cabbage, red bell peppers, carrots and zucchini. To truly set you up for success in spiralizing your way to a healthy takeout-inspired meal, we spoke to Ali to get her pro tips on manhandling a spiralizer. Be sure to check those out


From Ali Maffucci, CEO and Founder of Inspiralized


  • Pick a cabbage that is medium in size, so it will be easier to manage on the spiralizer.
  • Before you spiralize the cabbage, make sure the root end is flat. If it’s bumpy, it won’t secure onto the handle of the spiralizer properly. Simply slice the end off flatly and evenly.
  • Before you spiralize the cabbage, remove any outer leaves that are dried up or falling off. If while you spiralize, the cabbage leaves start to peel back, that’s OK – just keep spiralizing. 



  • Slice the top off and pull the white flesh out (called the placenta, actually!) and all the seeds. Load the pepper on so the handle is in the bottom of the pepper and the sliced off top is on the blade.
  • Use Blade A, always for even bell pepper noodles.



  • It can be tough to find carrots wide enough for spiralizing, but the best carrots are at least 1.5″ in diameter. 
  • Boiling carrots gives them a great consistency – otherwise, sauteeing or having raw is best!



  • Slice the ends off flatly and evenly before spiralizing
  • When cooking, make sure to cook for just 3 minutes or until al dente. Never mix your sauce (for example, a marinara) with your zucchini noodles in the skillet – plate your noodles first (after draining them into a colander) and then top with the sauce. This will help reduce the excess moisture and ensure no soggy noodles! 
  • Zucchini is really great raw, tossed with a pesto! Otherwise, it’s best simply sauteed in a skillet, or in a soup.


*Nutritional comparison calculated based on making recipe with All-U-Lose honey, a ultra low calorie honey-flavored sugar alternative/ sweetener, which recipe on does not specify.