This post may contain affiliate links. That means if you click and buy, I may receive a small commission (at zero cost to you). Please see my full disclosure policy for details.
Spiralizing is what all the ‘cool kids’ are doing. Using a spiralizer you can turn vegetables into tasty and healthy alternatives for fried rice, noodles, tortillas, and shoestring fries! It is the perfect inexpensive kitchen gadget for anyone eating low-carb, gluten-free, Paleo, or Raw.
I am using Spiral Slicer by Safe Skins (Similar: Dragonn). It is a moderately priced spiralizer that comes with a spiralizer, a plastic cap (to use with shorter veggies), a cleaning brush, a holding bag, and a recipe e-book. It works excellently with cylinder-shaped vegetables including zucchini, cucumber, and carrots. [This exact slicer is NOT intended for sweet potatoes.]
For lunch, I used a medium-sized zucchini and boy was it EA-SY spiralizing the zucchini. In seconds you have noodles just from a little twisting action. A word of caution though – the blades ARE sharp and you can easily cut yourself when your veggies get short so use the cover to finish twisting.
After spiralizing my zucchini noodles, I pan-fried some bacon, and then while the bacon was cooling on the side, I added some Mrs. Dash and diced white onions to the skillet and heated the concoction over medium heat.
Once they were smelling truly delicious, I tossed in the zucchini noodles. I cooked them over medium heat for a couple of minutes while constantly tossing and turning them. Once the zucchini noodles were al dente (2-3 minutes), generously season them with some freshly ground pepper before serving the noodles with some crumbled bacon on top.
Delicious!! And did I mention – super easy to prepare and cook in just minutes. If you are interested in some easier to create recipes, follow my example and grab a copy of Inspiralized, a cookbook by Ali Maffucci (#1 seller in low-carb recipes on Amazon).
The book is 223 pages chock-full of photos, recipes, and informative pages about technical tips and techniques.
My lunch was based in part on Maffucci’s Bacon Cacio e Pepe (see page 168). There are also recipes for breakfast, salads, soups/stews, sandwiches, casseroles, rice, noodle, and dessert dishes.
Sharing is Caring
Disclaimer: I received this book for review purposes but all opinions are my own.