The Healthy Spiralizer Cookbook (49 page)

Chipper blade

Blade B

SERVES 4

GLUTEN-FREE, PALEO-FRIENDLY

PER SERVING:
Calories: 243; Total Fat: 5g; Saturated Fat: 2g; Cholesterol: 83mg;
Total Carbs: 16g; Fiber: 4g; Protein: 32g

Spiralizer alternative:
If your spiralizer won’t handle cabbage, you can shred it on a box grater instead.

1 pound ground pork

6 scallions (white and green parts), chopped

1 teaspoon grated ginger

1 carrot, peeled and chopped

1 red bell pepper, seeded and chopped

½ medium cabbage, cored, outer leaves removed, and spiralized into fettuccine noodles

4 garlic cloves, minced

2 tablespoons rice vinegar

1 tablespoon wheat-free tamari or coconut aminos

¼ teaspoon chili oil

2 tablespoons fresh orange juice

2 tablespoons arrowroot powder

1. In a large sauté pan or wok on medium-high heat, cook the pork, crumbling with a spoon, until browned, about 5 minutes. Remove the pork with a slotted spoon and set aside.

2. In the pork fat, cook the scallions, ginger, carrot, red bell pepper, and cabbage noodles, stirring occasionally, until it is crisp-tender, about 5 minutes.

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

4. Return the pork to the pan.

5. In a small bowl, whisk together the rice vinegar, tamari, chili oil, orange juice, and arrowroot powder.

6. Add the sauce to the stir-fry and cook until it thickens slightly, about 3 minutes.

Shredder blade

Blade D

SERVES 4

GLUTEN-FREE, PALEO-FRIENDLY

PER SERVING:
Calories: 389; Total Fat: 21g; Saturated Fat: 13g; Cholesterol: 62mg;
Total Carbs: 17g; Fiber: 2g; Protein: 35g

Spiralizer alternative:
An hourglass spiralizer will not work for the sweet potato. Instead, thinly slice the potato with a mandoline or a sharp knife.

2 sweet potatoes, peeled, ends cut flat, and spiralized into spaghetti noodles

3 tablespoons coconut oil

1 pound flank steak, cut into ½-inch thick strips

5 scallions (white and green parts), sliced

2 cups broccoli florets

4 ounces shiitake mushrooms, sliced

2 garlic cloves, minced

Zest of 1 orange, plus

½ cup fresh squeezed orange juice

½ teaspoon chili oil

2 tablespoons wheat-free tamari or coconut aminos

2 tablespoons arrowroot powder

1. In the bowl of a food processor fitted with a chopping blade, pulse the sweet potato noodles until it resembles rice, 10 to 20 one-second pulses.

2. In a large sauté pan or wok, heat the coconut oil over medium-high heat until it shimmers.

3. Add the steak and cook, stirring frequently, until it is done, about 5 minutes. Remove the steak from the oil with a slotted spoon and set aside.

4. Add the scallions, broccoli, and mushrooms to the oil in the pan. Cook, stirring frequently, until the vegetables are soft, about 5 minutes.

5. Add the reserved sweet potato rice and cook, stirring frequently, for 4 minutes.

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

7. In a small bowl, whisk together the orange zest and juice, chili oil, tamari, and arrowroot powder. Add them to the stir-fry.

8. Cook, stirring frequently, until the rice is al dente, another 3 or 4 minutes.

9. Return the reserved steak to the pan. Cook until it is warm, 1 or 2 minutes.