The Healthy Spiralizer Cookbook (29 page)

Thin-cutting blade

SERVES 4

GLUTEN-FREE, PALEO-FRIENDLY

PER SERVING:
Calories: 301; Total Fat: 13g; Saturated Fat: 3g; Cholesterol: 76mg;
Total Carbs: 17g; Fiber: 5g; Protein: 30g

3 large carrots, peeled, ends cut flat, and spiralized into spaghetti noodles

2 tablespoons olive oil

1 onion, sliced

12 ounces ground beef

3 garlic cloves, minced

1 (14-ounce) can of crushed tomatoes, undrained

1 cup Basic Meat or Poultry Stock (
here
), chicken or beef

1 teaspoon onion powder

1 teaspoon dried thyme

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

1. After spiralizing, cut the carrot noodles into elbow macaroni shapes and set aside.

2. In a large pot, heat the olive oil over medium-high heat until it shimmers.

3. Add the onion and cook, stirring frequently, until it begins to soften, about 4 minutes. Reduce the heat to medium-low and continue to cook the onion, stirring occasionally, until brown and caramelized, about 20 minutes. Remove the onion from the pan and set aside.

4. In the same pan, brown the ground beef over medium-high heat, crumbling it with a spoon, until the meat is cooked through, about 5 minutes.

5. Add the garlic and cook, stirring constantly, until it is fragrant, 30 to 60 seconds.

6. Add the crushed tomatoes and stock, scraping any browned bits from the bottom of the pan with the side of a spoon. Bring the mixture to a simmer.

7. Return the reserved onion to the pot along with the onion powder, dried thyme, salt, pepper, and carrot macaroni noodles. Cook until the noodles are al dente, 5 to 7 minutes.

Shredder blade

Blade D

Thin-cutting blade

SERVES 4

GLUTEN-FREE, PALEO-FRIENDLY

PER SERVING:
Calories: 376; Total Fat: 23g; Saturated Fat: 4g; Cholesterol: 76mg;
Total Carbs: 10g; Fiber: 2g; Protein: 34g

4 tablespoons olive oil, divided

12 ounces skinless chicken breast, cut into 1-inch cubes

1 onion, chopped

1 celery stalk, chopped

1 carrot, peeled and sliced

2 garlic cloves, minced

6 cups Basic Meat or Poultry Stock (
here
), made from chicken

1 teaspoon dried thyme

¼ teaspoon sea salt

¼ teaspoon fresh ground black pepper

2 zucchini, ends cut flat and spiralized into spaghetti noodles

1. In a large pot, heat 2 tablespoons of the olive oil over medium-high heat until it shimmers.

2. Add the chicken and cook, stirring frequently, until it is cooked through, about 7 minutes. Set the chicken aside on a platter.

3. In the same pot, heat the remaining 2 tablespoons of olive oil over medium-high heat until it shimmers.

4. Add the onion, celery, and carrot and cook, stirring occasionally, until the vegetables are soft, 5 to 7 minutes.

5. Add the garlic and cook, stirring constantly, until it is fragrant, 30 to 60 seconds.

6. Add the chicken stock, scraping any browned bits from the bottom of the pan with the side of the spoon. Add the dried thyme, salt, and pepper. Bring the soup to a simmer.

7. Add the zucchini noodles and continue to cook, stirring occasionally, until the zoodles are al dente, about 5 minutes.