I'm very excited to share this post with you because it's my first guest post! And the best part is, she's amazing. I mean, she makes noodles out of vegetables. How great is that? And all, I mean ALL, of her recipes are fantastic. The second best part about this recipe, well besides the fact that it's absolutely delicious, its extremely simple to make. If you've been following me for a while now, you know I'm a big fan of simple and quick recipes. We're all busy, I know that, but your health shouldn't have to go out the window because of it. If you have the right tools and resources eating healthy is easy. My suggestions? Experiment with recipes on the weekends and stock up on fresh meat and vegetables, meal prep on Monday, and keep your cabinet stocked with a variety of oils and spices. You'll always be prepared!

So who's this mysterious guest blogger? Her name is Ali and she's the genius behind the website Inspiralized where she turns vegetables into noodles and makes to die for recipes. Spiralizing completely revolutionizes the way we think about vegetables and allows us to eat giant bowls of pasta guiltessly! Sounds like a Paleo dieter's dream if you ask me. Spiralized veggie pasta is not only nutritious and filling, it’s easy to make. Healthy  noodles in minutes? I'm sold!

Garlic Escarole Sweet Potato Noodles with Sweet Italian Sausage
Serves: 1
Time to prepare: 5 minutes
Time to cook: 20 minutes


  • 1 tbsp olive oil
  • 1 medium sweet potato, peeled, Blade C (click here to learn about the different spiralizer blades)
  • salt and pepper, to taste
  • 1 sweet Italian sausage link, cut into 1” cubes or crumbled
  • 1/2 bunch of escarole (5-6 leaves)
  • 2 tsp minced garlic
  • 1 pinch red pepper flakes
  • 1/4 cup beef broth


  1. Place a large saucepan over medium-low heat and add in half of the olive oil.
  2. Add in the sweet potato noodles and season lightly with salt and pepper. Cook, tossing frequently, for about 5 minutes or until noodles are softened to your preference. Set aside in a bowl.
  3. In the same skillet, add in the rest of the olive oil and the sausage. Cook for about 2 minutes and then flip over, cooking for another 2-3 minutes or until no longer pink.
  4. Add in the escarole, garlic, and red pepper flakes. Cook for about 1 minute and then add in the beef broth.
  5. Let cook until almost fully reduced and add in the sweet potato noodles. Cook the noodles for about 1 minute.
  6. Pour the noodle mixture into a bowl and enjoy!