The Healthy Spiralizer Cookbook (9 page)

Thin-cutting blade

SERVES 4

GLUTEN-FREE, PALEO-FRIENDLY, VEGAN

PER SERVING:
Calories: 217; Total Fat: 19g; Saturated Fat: 2g; Cholesterol: 0mg; Total Carbs: 10g; Fiber: 4g; Protein: 7g

1 zucchini, ends cut flat and spiralized into spaghetti noodles

1 tablespoon plus

1 teaspoon sea salt, divided

1 pound button mushrooms, halved

4 tablespoons olive oil, divided

1 teaspoon chopped fresh thyme

3 garlic cloves, minced and divided

½ teaspoon freshly ground black pepper, divided

½ red bell pepper, finely chopped

3 scallions (white and green parts), finely chopped

1 tablespoon Dijon mustard

Pinch crushed red pepper flakes

¼ cup almond meal flour

1 tablespoon flaxseed meal

3 tablespoons water

1. Preheat the oven to 400°F.

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

3. Meanwhile, in a large bowl, toss together the mushrooms, 2 tablespoons of the oil, the thyme, 2 minced garlic cloves, ½ teaspoon of the salt, and ¼ teaspoon of the black pepper.

4. Spread out the mushrooms in a large roasting pan and roast until they are browned, about 20 minutes. Remove from the oven and cover with aluminum foil to keep warm while you make the zucchini cakes.

5. Quickly rinse the zucchini to remove the salt and pat it dry with paper towels. Cut the zucchini crosswise into ½-inch pieces.

6. In a large bowl, combine the zucchini, red bell pepper, scallions, the remaining minced garlic clove, mustard, red pepper flakes, almond meal, the remaining ½ teaspoon of salt, and the remaining ¼ teaspoon of black pepper.

7. In a small bowl, whisk together the flaxseed meal and water. Pour into the zucchini mixture and mix well.

8. Form the mixture into 8 cakes.

9. In a large nonstick skillet over medium-high heat, heat the remaining 2 tablespoons of olive oil until it shimmers.

10. Add the zucchini cakes and cook, without moving them, until they brown on one side, 5 to 6 minutes. Flip the cakes and continue to cook until the second side is browned, another 5 to 6 minutes. Blot on paper towels.

11. Serve the cakes topped with the mushrooms.

Shredder blade

Blade D

Thin-cutting blade

SERVES 4

GLUTEN-FREE, PALEO-FRIENDLY

PER SERVING:
Calories: 386; Total Fat: 31g; Saturated Fat: 11g; Cholesterol: 359mg;
Total Carbs: 5g; Fiber: 1g; Protein: 22g

2 tablespoons olive oil, plus more as needed

4 ounces pancetta, diced

½ onion, thinly sliced

1 carrot, peeled, ends cut flat, and spiralized into spaghetti noodles

8 eggs

¼ cup almond milk

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

Pinch ground nutmeg

1. In an ovenproof sauté pan, heat the olive oil over medium-high heat.

2. Add the pancetta and cook, stirring frequently, until it is crispy and has rendered its fat. Remove the pancetta with a slotted spoon, leaving the fat in the pan, and set aside on paper towels.

3. Reduce the heat to medium-low. Add the onion to the fat and cook, stirring occasionally, until soft and caramelized, about 20 minutes. Remove the onion with a slotted spoon and set aside.

4. Raise the heat to medium-high. Add the carrot noodles to the remaining fat, adding a bit more olive oil if necessary, and cook, without stirring, until it begins to brown, about 4 minutes. Flip the carrot noodles and cook for another 4 minutes.

5. Preheat the broiler.

6. In a large bowl, whisk together the eggs, almond milk, salt, pepper, and nutmeg until well combined. Fold in the pancetta and onion.

7. Carefully pour the egg mixture over the carrot noodles. Cook on the stovetop until the eggs begin to set, 3 to 4 minutes.

8. Put the pan under the broiler and cook until the frittata is set, golden brown, and puffy, 3 to 5 minutes.

9. Serve immediately.