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.
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.
- 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)
- 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
- 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
- Preheat the oven to 425, and toss the spirals in olive oil
- Line a baking sheet with parchment paper, spread out the spirals evenly, and cover with salt and pepper
- Bake until crisp (30-40 min)
- 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…)
- Brown the turkey in an oiled frying pan, and add the sauce.
- Simmer for a few minutes and remove from heat
- 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?