Spiralizer Recipes!



First zoodles!

You’ve probably heard about the “spiralizer” genius kitchen appliance/tool for a while now. I was very hesitant to get it for the mere fact that I am OUT of kitchen counter space!! lolΒ  All of my fun gadgets, tools and appliances that I love to use when cooking in the kitchen (thank you mom!) have totally taken over. However, when D decided to surprise me for Hanukkah with a spiralizer, I was VERY happy and easily able to make room for it! (now if only I could do the same with an ice cream maker…)

Anyways, the spiralizer is an awesome tool- if you aren’t famailiar with it, you can basically take any solid vegetable that is large enough (ie: zucchinis, squashes, eggplant, cucumber, large beets, potatoes, sweet potatoes, etc), and make strings or ribbons from it. Which is a great way to cut down on gluten/wheat products and make zucchini noodles in place, or make a beautiful greek salad with ribbons of cucumber instead of chopped, or make delicious baked sweet potato curly fries – yummmm!

A few of my favorite spiralizer recipes here:

Basic Zoodle Pasta Dish:
– 2-3 zucchinis (peeled)
– 1/2 chopped onion
– package of sliced mushrooms
– 1 cup of chopped kale
– 1-2 cups of cubed tofu or chicken
– 1 tsp mashed garlic
– olive oil, salt, and pepper to taste

1. Cook your choice of protein with the garlic, olive oil, salt and pepper on medium-high heat stovetop until cooked through. Remove from pan and set aside.
2. In the same pan with the leftover drippings, cook the onion, mushrooms, and kale for about 5 min until softened.
3. While veggies are cooking, spiralize the zucchini, then add to pan. It will only need to cook for a few minutes to soften slightly (but do not over cook, or they will get mushy!).
4. Combine all ingredients together, add salt and pepper to taste, and voila! Zoodles! (or zucchini noodles πŸ˜‰ )



Mediterranean Zoodles!

Mediterranean Zoodles: (my fav!)
– 2-3 green or yellow zucchinis (peeled)
– 1 cup of chopped red kale
– 1 tsp smashed garlic
– 1/3 cup of kalamata olives
– 1/4 cup of parmesean
– olive oil, salt, pepper to taste

1. Spiralize the zucchini, then add to a pan to cook over med-high heat. Add chopped kale, garlic, and light olive oil. Cook for about 5 min.
4. Remove from pan, add to serving dish. Add olives and parm on top, and salt and pepper to taste.



Greek Salad Ribbons

Greek Salad Ribbons:
– 1 large english cucumber (peeled)
– 1/4 thinly sliced red onion
– 1/4 cup olive tapenade (or roughly chopped olives)
– 1/4 cup feta cheese
– olive oil, salt, pepper to taste

1. Spiralize the cucumber into ribbons.
2. Add the rest of the ingredients, toss and serve!
Super easy and very refreshing πŸ™‚

Hope you enjoy these as much as I do! Cheers friends πŸ™‚


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