Procizion Blog
Brush Heads Recommended by Kendra Atkins! 0
We are excited to learn that Kendra Atkins is using the Procizion Clarisonic brush heads as part of her nighttime skincare routine. Kendra has over 42000 subscribers on Youtube and loved by her fans.
She's only 25 but she's an authority in the beauty and makeup space so it's an honor and fantastic endorsement from her. Watch her nighttime skincare routine video here on Youtube.
- Kimberly T
Featured in Stocking Stuffers For The Fitness Buff - KOMOnews.com 0
"Everyone has the super fit friend who shows up for Saturday morning brunch in workout clothes that have actually been used for a workout that day. As if that wasn’t intimating enough, now the holidays are here and you are supposed to buy a gift for this person. The usual box of candy or bottle of wine isn’t going to cut it with this mover and shaker, so what is a gift giver to do? Give them one of these little gifts and keep them happy all year!" -
"Your friend hasn’t touched a noodle in 10 years, so the Dean and Deluca Italian gift basket is not an option this holiday season. Get them this hand held spiral slicer so they can churn out zucchini noodles by the bowlful."
- Stephanie W
Ottawa Life Magazine Holiday Gift Guide Dec 2014 Inclusion 0
Ottawa Life Magazine has picked the Procizion Digital Food Scale and theProcizion Spiral Slicer as the perfect perfect gift for the "hard to buy for loved ones" for the upcoming Holiday! Ottawa Life Magazine (both print and online) covers awesome electronics, fabulous cosmetic sets to much more gift ideas for everyone. We are honored by their selections and thrilled that they loved both our featured kitchen products.
Read what they have to say about the vegetable slicer and digital kitchen scale on their site here or right here on our blog:
Credit: Ottawa Life Magazine provides provocative, informative and entertaining information about life in Canada’s Capital.
"Ottawa Life Magazine (OLM) is Ottawa’s leading general interest and lifestyles magazine, providing provocative, informative and entertaining information about life, fashion and Homes in and around Canada’s capital region (pop 1.1 million). With a readership reach of 220,000, based on a bi-monthly print run of 40,000 issues, OLM is recognized for publishing thoughtful and sometimes provocative features on issues of the day on everything from health and healthy food to the environment. OLM readers are discerning, active and are enthusiastic about all that the national capital has to offer, including local food, personalities, the arts, fashion, design, and capital culture and recreation. Our international Travel Series have won high acclaim including numerous awards. The magazine’s photo fashion features are also wildly popular with readers. The annual TOP 50 People in the Capital issue has sold out each year since 2001. Published bi-monthly (6 times per year), OLM is committed to excellence in content, photography and design."
- Stephanie W
Asian Noodle Bowl with Basil Soy Dressing {Vegan} 0
Debbie, a Registered Dietitian, shows you how to make a delicious, healthy vegetarian recipe with the Procizion spiral slicer. "If it were acceptable, I think I would probably eat every meal out of a bowl. I just love the simplicity of it. No need to make several side dishes or dirty lots of dishes. Keep some staple ingredients on hand and putting together a tasty meal to serve in a bowl is simple. I always try to include some wholesome complex carbohydrate like quinoa or lentils which can be prepped in a big batch over the weekend and served at several meals. In addition, you could chop up your vegetables on Sunday so you can prepare your weeknight meals faster. To assemble a healthy meal in a bowl, you just cook up your vegetables and a vegetarian protein like tofu, reheat your grains and toss it all together in a tasty sauce. Simple!"
Asian Noodle Bowl with Basil Soy Dressing {Vegan}
Author: Deborah Davis
Recipe type: Entree
Cuisine: Vegan
Prep time:
Cook time:
Total time:
Serves: 3
This pretty vegan stir fry in a bowl is packed with fresh flavors and lots of color.
Ingredients
- For the dressing:
- 3 cloves garlic
- 5 tablespoons soy sauce
- ¼ cup basil leaves, chopped
- 1 tablespoon minced fresh ginger root (~1/2" piece)
- 2 tablespoons rice wine vinegar
- For the Bowl:
- 2 servings soba noodles
- 1 zucchini
- 1 small head broccoli, chopped
- 2 colored banana peppers, sliced
- 6-8 shitake mushrooms, sliced
- 3 tablespoons canola oil, divided
- 2 carrots, chopped into matchstick pieces
- 1 Lime, for serving
Instructions
- In a small bowl, stir together all the ingredients for the dressing and set aside.
- In a large stock pot/saute pan, add 1½ tablespoons of the canola oil. Heat over medium-high heat for a minute and add the sliced shitake mushrooms. Cook for 3-4 minutes, stirring occasionally until they start to shrink and lightly brown. Scoop mushrooms out of the pan into a small bowl and set aside.
- In the same pan you used for the mushrooms, add the other 1½ tablespoons of canola oil and the other chopped vegetables (broccoli, peppers, carrots). Stir to coat in oil and then cover. Cook for 5-7 minutes with the lid on, stirring occasionally. Heat until vegetables are crisp tender.
- While your vegetables are cooking, heat a medium saucepan of water over medium heat. Once it starts to boil, add the soba noodles. Cook for 5 minutes and then drain. Toss noodles with the spiraled zucchini and pour the dressing over top. Toss to coat.
- To assemble bowls, layer a serving of noodles into a bowl, top with vegetables and mushrooms. Serve with a slice of lime. For some added protein, add endamame or tofu.
Nutrition Information
Serving size: 1.5 Cup Calories: 258 kcals Fat: 14.6 g Saturated fat: 1.1 g Trans fat: 0 g Carbohydrates: 26 g Fiber: 3.3 g Protein: 8.4 g
Credit: Debbie Davis MS, RD
- Kimberly T
Spicy Sweet Potato Pasta by Debbie 0
Check out Debbie's Spicy Sweet Potato Pasta with chickpeas and spinach with the Procizion spiral slicer. Looks delicious and healthy.
Here's the recipe:
Spicy Sweet Potato Pasta with Chickpeas and Spinach Author: Deborah Davis Recipe type: Entree Cuisine: Vegan Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Serves: 2-3
Toss out your boring traditional pasta for these sweet potato noodles with a kick! Ingredients
3 sweet potatoes, peeled 3 tablespoons olive oil 2 large garlic cloves, minced 2 cups spinach leaves ½ bell pepper, cut in thin strips ⅔ cup chickpeas, cooked 1 tablespoon minced fresh ginger 1 tablespoon sriracha 1 tablespoon apple cider vinegar 1 teaspoon smoked paprika 1 teaspoon coriander
Instructions
Use a spiralizer/spiral slicer to make the sweet potato noodles. I used 3 potatoes to make about 2½ cups of sweet potato pasta. Heat olive oil in a large stock pot over medium heat. Add the sweet potatoes and stir gently. Cook over medium heat for 5 minutes. Add the spinach, chickpeas, bell pepper and garlic. Cook for another 3-5 minutes or until the spinach is wilted and the garlic is aromatic. Turn off the heat and stir in the ginger, sriracha, vinegar, paprika and coriander. Serve warm or cold with additional sriracha.
- Kimberly T
