The Healthy Spiralizer Cookbook (60 page)

Thick-cutting blade

SERVES 4

GLUTEN-FREE, VEGETARIAN

PER SERVING:
Calories: 621; Total Fat: 58g; Saturated Fat: 33g; Cholesterol: 158mg;
Total Carbs: 12g; Fiber: 2g; Protein: 16g

6 carrots, peeled, ends cut flat, and spiralized into fettuccine noodles

2 tablespoons olive oil

¼ cup butter

½ cup heavy cream

8 ounces cream cheese, cubed

3 ounces mild Cheddar cheese, grated

3 ounces sharp Cheddar cheese, grated

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

1. Cut the carrots into individual elbow shapes.

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

3. Add the carrot elbow noodles and cook, stirring occasionally, until al dente, about 5 minutes.

4. In a saucepan, heat the butter, heavy cream, and cream cheese over medium heat, stirring constantly, until the butter and cream cheese are melted.

5. Stir in the Cheddar cheeses. Cook, stirring constantly, until the cheese melts and the sauce is smooth.

6. Stir in the salt, pepper, and carrot elbow noodles. Stir to combine well and cook to warm the noodles through.

Shredder blade

Blade D

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SERVES 2

GLUTEN-FREE, PALEO-FRIENDLY

PER SERVING:
Calories: 449; Total Fat: 34g; Saturated Fat: 5g; Cholesterol: 452mg;
Total Carbs: 14g; Fiber: 3g; Protein: 29g

1 daikon radish, peeled, ends cut flat, and spiralized into spaghetti noodles

4 tablespoons olive oil

6 scallions (white and green parts), sliced

1 carrot, peeled and minced

1 teaspoon grated ginger

8 ounces baby shrimp, cooked

3 garlic cloves, minced

2 eggs, beaten

2 tablespoons wheat-free tamari or coconut aminos

1. In a blender or food processor, pulse the daikon radish noodles until it resembles rice, 10 to 20 one-second pulses. Set aside.

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

3. Add the scallions, carrot, and ginger and cook until the vegetables are soft, about 5 minutes.

4. Add the shrimp and cook, stirring occasionally, until warmed through, about 2 minutes.

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

6. Add the eggs and cook, stirring constantly, until the eggs are scrambled and done, about 2 minutes.

7. Add the daikon radish rice and cook, stirring frequently, until the rice is tender, about 5 minutes.

8. Stir in the tamari.