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), cleaning brush, 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 a medium heat.
Once they were smelling truly delicious, I tossed in the zucchini noodles. I cooked them over medium heat for a couple 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 more easy 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 chalk 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.