3 zucchinis spiralized with the Spiral Chef
Broccoli florets, handful
1/2 red or green pepper, sliced
1 tablespoon of kosher salt and pepper, to taste
1/4 red onion, sliced
Coconut oil, to cook with
Sautee the onions, red peppers and broccoli until tender. Add the Spiral Chef made zucchini noodles, only cooking the noodles for 4 minutes or they have shrunken down in size, and add more oil if necessary.
Add in sauce and cook for 1 minute or until cooked through. Top with Sesame seeds.
Vegetable spiralizing is the “art” of turning vegetables into noodles, using your Spiral Chef™ Vegetable Spiralizer.
You may start finding that making regular spaghetti with regular pasta, there’s 800 calories and 160 carb. Making that same pasta with sliced vegetables like zucchini, you’d get 4 full servings of veggies, and only 60 calories and 8 grams of carbs.
Spiralizing makes it easy to create healthy spaghetti with our incredible Spiral Chef™ vegetable spiralizer. Comes with a Free Recipe eBook, Video Recipes and a Cleaning brush.
Here’s what you need to do to prepare spaghetti style zucchini noodles.. Original recipe makes 8 servings.
Prep time: 20 minutes. Ready in: 45 minutes.
- 8 zucchini, Spiral Chef™ Spiralizer -Made Spaghetti Style Zucchini Noodles.
- Press the zucchini against the blade of the Spiral Chef™ and turn just like a pencil sharpener. As you turn and press on the zucchini, thin spirals should come out of the other end of the blade.
- (Primarily, the zucchini peel offers extra fiber, and dietary fiber can help regulate your digestive system.)
- 1 1/2 pounds ground beef
- 1 white onion, diced
- 2 tablespoon extra-virgin olive oil
- 1 1/2 cup sliced mushrooms
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 (14.5 ounce) can stewed tomatoes
- 1 (8 ounce) can crushed tomatoes
- 1/4 clove of garlic, minced
- 1/4 cup chopped fresh basil, or to taste
- 1/4 cup chopped fresh oregano, or to taste
- 1/4 cup chopped fresh thyme, or to taste
- 2 tablespoon cheyenne pepper, or to taste
- 1/2 cup extra-virgin olive oil, divided
- Kosher salt; to taste
Raw – Serve cold
Boil – 4-6 mins
Saute’ – Medium Heat: 3-5 mins
- Bring a saucepan of water to a boil. Fill a medium saucepan between 1/2 and 2/3 full with water. Place it on the stove and heat it over medium-high until the water reaches a rolling boil. Add Kosher salt.
- After the water reaches a boil, add a generous amount of salt to the water. The zucchini will absorb the salt as it cooks, thereby becoming flavored on both the inside and outside. You can add salt before the water reaches a boil, but doing so will cause the water to take a longer amount of time to reach a steady boil.
- While zucchini is boiling, cook and stir ground beef and onions in a skillet over medium-high heat until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Set beef aside.
- Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir mushrooms, green and red bell peppers, both amounts of crushed tomatoes, basil, oregano and thyme. Simmer over medium heat until vegetables are cooked through and tender, about 10 minutes. Add the ground beef and onions; stir to combine. Simmer on low heat, stirring occasionally, while you finish preparing your zucchini spaghetti noodles.
- Divide onto 8 plates. Drizzle each serving of spaghetti with 1 tablespoon extra-virgin olive oil and top each serving with a generous amount of meat sauce.
Gluten-Free Recipes: Mango Pineapple Habanero Chutney:
- 2 tbsp olive oil, 1 large onion, minced,
- 6″ – piece of fresh ginger roots, peeled and minced,
- 1 1/2 cups chopped habanero minced or to taste,
- 1/2 large red bell peppers, diced,
- 2 fresh squeezed limes
- 1/2 large yellow bell pepper, diced,
- 1 large pineapple, peeled, reserve any juice,
- 1/4 teaspoon kosher salt,
- 2 1/2 cups or 3 mangos, peeled, then diced,
- 1/2 cup pure cane or brown sugar, packed,
- 1 1/2 tbsp. organic curry powder, and finely chopped
- 1 1/2 clove minced garlic,
- 1/2 cup apple cider vinegar.
In a large sauce pan, heat oil over medium heat. Add onion, Habanero peppers. Stir to combine. Reduce heat to low, cover, and cook until onions have softened, about 15 to 20 minutes, stirring occasionally. Do not brown onions.
- Remove the lid, increase the heat to medium, and stir in the ginger, red bell pepper and yellow bell pepper.
Cook the vegetables, stirring continuously, for 2 to 3 minutes. Add pineapple and any juice, pure cane sugar, freshly ground black pepper, curry powder and vinegar, and stir to combine. Simmer 30 minutes, stirring frequently. Remove from heat and allow chutney to cool completely. Store in airtight containers in the refrigerator.
You don’t have to worry about giving up your “pasta” dishes. The Spiral Chef creates hand made gourmet, gluten-free and guilt free paleo pasta. A whole new grain free world has finally opened up to Pasta-holics, that’s delicious, convenient and good for you. Any low-carb caveman would enjoy.
Vegetarian Summer Salad:
- 1 cup spiralized carrots
- 1 cup spiralized zucchini
- 1 cup green beans, cut into 1 1/2′ pieces
- 1 cup celery, cut into strips
- Salt & freshly ground pepper to taste
- In a medium bowl combine carrots, zucchini, green beans and celery; toss lightly to mix
- Add Lemon Vinaigrette; toss to mix. Add salt & pepper. Cover Refrigerate until serving time.
- Makes 6 (2/3 cup) servings
- 1/4 cup fresh lemon juice
- 2 tbsp. fresh parsley, chopped or 1 tbsp. dried parsley
- 2 tbsp. green onion top or fresh chives, chopped
- 1 tbsp. olive oil
- 1 clove garlic, minced
- In a small bowl combine lemon juice, parsley, green onion tops, olive oil and garlic; mix well
Last Minute Spiral Chef™ Vegetable Spiralizer Gifts! We all know when it gets to holiday shopping crunch time! Holidays can get away from everyone in a hurry.
You still have plenty of gifts that can make it under the tree in time before December!