The Healthy Spiralizer Cookbook (12 page)

Shredder blade

Blade D

Thin-cutting blade

SERVES 4

GLUTEN-FREE, PALEO-FRIENDLY

PER SERVING:
Calories: 377; Total Fat: 21g; Saturated Fat: 8g; Cholesterol: 99mg;
Total Carbs: 26g; Fiber: 7g; Protein: 21g

FOR THE GRAVY

2 cups Basic Meat or Poultry Stock (
here
), made with chicken

2 ounces dried porcini mushrooms

2 tablespoons unsalted butter

8 ounces bulk breakfast sausage

½ onion, minced

8 ounces button mushrooms, sliced

1 teaspoon dried thyme

¼ cup arrowroot powder

¼ cup water

1 teaspoon sea salt

¼ teaspoon freshly ground black pepper

2 tablespoons heavy cream

FOR THE ZUCCHINI AND ONION BISCUITS

1 zucchini, ends cut flat and spiralized into spaghetti noodles

1 tablespoon plus ½ teaspoon sea salt, divided

½ onion, minced

½ cup almond meal flour

½ teaspoon baking powder

1 tablespoon heavy cream

1 egg, lightly beaten

¼ teaspoon freshly ground black pepper

TO MAKE THE GRAVY

1. The night before, in a small bowl combine the meat stock and porcini mushrooms and cover with plastic wrap. Allow the mushrooms to soak for 8 hours or overnight in the refrigerator. The next morning, remove the mushrooms from the stock with a slotted spoon, reserving the stock. Squeeze the liquid out of the mushrooms and chop them finely. Set aside the mushrooms and stock separately.

2. In a large sauté pan, melt the butter over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 6 minutes. Remove the sausage from the pan and set aside.

3. Add the onion, button mushrooms, chopped porcini mushrooms, and thyme to the pan. Cook, stirring occasionally, until the vegetables are browned, about 5 minutes.

4. Add the reserved stock to the vegetables and bring it to a simmer.

5. In a small bowl, whisk together the arrowroot powder, water, salt, and pepper. Add it to the broth and vegetables, stirring until the gravy thickens.

6. Stir in the heavy cream and remove from the heat. Rewarm the gravy just before serving.

TO MAKE THE BISCUITS

1. Preheat the oven to 400°F.

2. Line a baking sheet with parchment paper.

3. In a colander set over the sink, sprinkle the zucchini noodles with 1 tablespoon of the salt and allow it to sit for 30 minutes to draw out water.

4. Rinse the zucchini to remove the salt and pat dry with paper towels.

5. In a large bowl, combine the zucchini with the onion, almond meal flour, baking powder, heavy cream, egg, the remaining ½ teaspoon of salt, and pepper, mixing well.

6. Drop the mixture by the spoonful onto the prepared baking sheet. Bake until golden brown on top, about 10 minutes. Turn the biscuits over and bake on the other side for another 10 minutes.

7. Serve the zucchini biscuits with the warm gravy spooned over the top.

Shredder blade

Blade D

SERVES 2

GLUTEN-FREE, PALEO-FRIENDLY, VEGETARIAN

PER SERVING:
Calories: 267; Total Fat: 18g; Saturated Fat: 13g; Cholesterol: 164mg;
Total Carbs: 22g; Fiber: 5g; Protein: 7g

Spiralizer alternative:
An hourglass spiralizer will not work for this recipe. Instead, roughly chop the cabbage and thinly slice the apple.

1 apple, stemmed, cored, ends cut flat, and spiralized into spaghetti noodles

2 tablespoons coconut oil

¼ medium green cabbage, cored, outer leaves removed, and spiralized into spaghetti noodles

½ red onion, finely chopped

1 teaspoon dried thyme

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

1 garlic clove, minced

1 tablespoon red wine vinegar

2 eggs

1. Cut the apple noodles into ½-inch pieces and set aside.

2. In a large sauté pan, heat the oil over medium-high heat until it shimmers. Add apple noodles, cabbage noodles, and red onion. Sprinkle with the dried thyme, salt, and pepper.

3. Cook, stirring occasionally, until the vegetables are soft and begin to brown, about 10 minutes. Add the garlic and cook, stirring constantly, for about 30 to 60 seconds.

4. While the vegetables cook, fill a medium pot half full with water, add the red wine vinegar, and bring it to a simmer.

5. Working one at a time, crack the eggs into a small bowl and slip each egg into the water. Cook for 4 minutes.

6. Divide the cabbage mixture between two plates. Remove the eggs from the water with a slotted spoon and carefully place one on top of each mound of hash. Serve immediately.