Spiral into Fit – I Spiralized Every Meal For a Day!


Spiralizing has had more than 15 minutes of fame lately, and resulted in all kinds of dishes ending in the word “oodle”. It’s a low calorie alternative to pasta, super easy, and you can spiral yourself fit by eating spiralized veggies a zillion different ways. It took me a while to hop on the spiralizing bandwagon but like most things that I get into, I became completely obsessed. Last weekend, I decided it was necessary to take it next level and spiralize every meal for a day!

Spiralizing is a great way to make vegetables more interesting, even for someone like me who will happily eat them in raw chunks. I started off making zoodles (zucchini noodles) but since the sweetness in zucchini comes out when you cook it, I was positive that they’d taste like dirt. Luckily, I was pleasantly surprised at their taste, and love that they take on the flavor of any dressing or sauce you top them with.


The Spiralizer:

On a whim, I marched into Sur La Table and asked for the smallest spiralizer they had, because I didn’t want to make a big investment. I picked up this  GEFU one for $29.

Pros: good price, small size, and a great starter spiralizer to see if you actually will use it.

Cons: Hard to clean – food gets stuck in the blades.

Now that I’m into it, I’ll be investing in a bigger and better one.


Other than the hash, the ingredients are for one – my bf opted out of participating in the consumption of this veggie extravaganza ordered a manlier Sprig option instead.


Breakfast – Sweet Potato Hash Brown Egg Bake


  • Two sweet potatoes spiralized into…sweet-potoodles?
  • 2 green onions, chopped
  • 1/2  red pepper, chopped
  • Coconut oil or oil of choice
  • 3 large eggs
  • Salt and pepper

Preheat the oven to broil.

  1. Heat up a medium cast iron skillet (oven friendly – like my La Creusette one), and sautee the sweet-potoodles until soft enough for your liking (ten min or so for me)
  2. In a separate pan, sautee the peppers for a few minutes, add the green onion
    and sautee until wilted. Add to the cast iron pan with the sweet-potoodles
  3. Make three little holes, and crack the eggs in one at a time. Place in the oven, and cook until the eggs are how you like them (5 min for me), sprinkle with salt and pepper and serve

Lunch – Spiralized Veggie Salad and Spicy Spiral Fries with Low Fat Creamy Sriracha Dip



  • 2 multi colored carrots, spiralized (try the farmers market, trader joes, or just use regular carrots)
  • ½ cucumber, spiralized
  • 1 small zucchini, spiralized
  • 2 green onions, chopped
  • Handful of cherry tomatoes, halved
  • 2 hardboiled eggs, chopped
  • Sea salt to taste

Just mix it all together and enjoy! I also had this with a hefty helping of pulled chicken (baked with seasonings of your choice, pulled apart with forks!) and I used lemon – tarragon olive oil and white balsamic vinegar to  taste (thanks Dan and Erin!). 

Spicy Spiral Fries

  • 2 sweet potatoes, spiralized (the skinnier and longer the potato, the better for this spiralizer)
  • 1 parsnip, spiralized
  • Coconut oil, olive oil or oil of your choice
  • Salt and Pepper

Low Fat Creamy Sriracha Dip

  • 2 tbsp low fat mayo
  • 2 tbsp greek yogurt
  • 1 tsbp sriracha
  1. Preheat the oven to 425, and toss the spirals in olive oil
  2. Line a baking sheet with parchment paper, spread out the spirals evenly, and cover with salt and pepper
  3. Bake until crisp (30-40 min)
  4. Mix the dip ingredients vigorously together in a little bowl

Most reasonable recipes call for a sweet potato per person, but these are so good you might want to make two for yourself (they taste good cold, in salad the next day too). Try adding in a parsnip to add a little spicy flavor to these fries).


Dinner – Zoodle Spaghetti


  • 2 zucchinis spiralized into zoodles
  • ½ lb ground turkey
  • Olive oil
  • Salt and pepper
  • 1 cup of organic pasta sauce – I like Rao’s from Whole Foods (yup – the restaurant where Jordan Belfort in the Wolf of Wall Street ate…)
  1. Brown the turkey in an oiled frying pan, and add the sauce.
  2. Simmer for a few minutes and remove from heat
  3. Drizzle a little olive oil on to the zoodles, toss with salt and pepper, and top with warm sauce

Tip – use the end of the spiralizer that creates wider spirals for sweet potatos and boil them for a few mins or sautee until quite soft, they can be used as noodles too!

For More Spiralizing Inspo:

A blog 100% dedicated to spiralized recipes – Inspiralized

Check out this article on Spiralizing in Vogue

Do you spiralize? What is your favorite spiral food?

If you'd like to share, click here:Share on FacebookTweet about this on TwitterEmail this to someoneShare on LinkedIn

21 thoughts on “Spiral into Fit – I Spiralized Every Meal For a Day!

    • I know Megan, it’s true!! I actually have just been getting home and spiralizing zucchini right away, the topping with pre-cooked meat sauce. It’s a slightly more ghetto approach but good for when you are in a rush!

    • Hey Katie, you will TOTALLY love the zucchini! This little handheld one does the trick, I might graduate to a larger one – they just take up a lot of space! You won’t regret the purchase 🙂

  1. I love to spiralize….Zucchinni is so delicious in my spaghetti and so simple to make especially when in a hurry. Kids think the noodles are fun too. I just made a no crust quiche and used the Zucchinni noodles and potatoes as my slicer has 3 attachments and they came out more like apple slices but it was perfect as they were cut so thin. This is a great way to get more veggies down….

    • That sounds so good!! I didn’t think of incorporating spirals into a quiche. I want to get a more advanced spiralizer with attachments so I have the option to do all kinds of slices. And hey, if it gets kids eating veggies – that’s a win!

  2. Thanks Jill for rekindling my yearning for a spiralizer! And I thought it was just for appearance…ha ha.
    Will shop for one NOW!!

Comments are closed.