Zoodles and Spirals Are Changing the Way We Eat Vegetables

Have you tried zoodles or spiralizing yet?  It’s such a fun new trend and can really spruce up things at mealtime! The idea has been around for some time, but has really been revolutionized over the last few years.   It seems everyone is doing it and you should too. Almost any fruit or vegetable can be spiralized-carrots, zucchini, squashes of all kinds, cucumbers, apples, beets, and cantaloupe are just a few of the items on a very long list of possibilities. Spiralized fruit and vegetables can be boiled, sautéed, stir fried or served raw, and the finished products are low in carbs and many can be used in place of pasta in endless dishes.  The devices used to spiralize come in a wide variety of shapes and sizes and are available at prices ranging from under ten dollars to 50 dollars or more. Choose the model that is right for you and give it a try.  Have fun with the vast array of beautiful, colorful and oh so tasty ribbons you can create.  Here are a few ideas to inspire you in the fun new technique called spiralizing.  Enjoy!

Zucchini “Noodles” with Pasta Sauce

Zoodles are such a fun way to enjoy your favorite pasta sauce and count your carbs at the same time!

2 medium sized zucchini-spiralized

2 T olive oil

½ c diced onion

4 cloves garlic- minced

1 28 oz. can diced tomatoes

2 T tomato paste

½ c fresh basil-chopped

1 t salt

Pepper to taste

¼ t red pepper flakes

Parmesan to garnish

In large skillet sauté garlic and onion with salt, pepper and red pepper flakes, until onions are translucent.  Add tomatoes and tomato paste and stir well. Toss in zucchini and simmer 15-20 minutes. Stir in basil and plate.  Garnish with parmesan cheese.  If desired, a bottled pasta sauce can be substituted.  If a heartier meal is desired, add in a pound of cooked ground beef to the sauce mixture.

Sesame Cucumber “Noodles”

A delightful and crunchy summer salad with a little bit of kick.

2 large cucumbers-spiralized

2 t sesame seed

1 t oil

1T peanut butter

1 T rice vinegar

1 T water

½ t red pepper flakes

2 cloves garlic-finely minced

¼ t powdered ginger

½ t sugar

Green onion for garnish

Combine dressing ingredients and toss in spiralized cucumbers.  Toss well and garnish with green onions. Serve well chilled.

Spiralized Asian Salad

Full of flavor, this tasty spiralized salad is really a meal in itself, but can be ramped up with the addition of cooked chicken or shrimp or used as a side dish with chicken or fish.

¼ c olive oil

¼ c soy sauce

2 T minced ginger

1 T sesame oil

Juice of one lime

1-2 red chiles-finely minced

½ c cashews

1 c grated carrot

½ c chopped basil

2 zucchini-spiralized

2 cucumbers-spiralized

2 bell peppers-thinly sliced

2 c shredded cabbage or coleslaw mix

Combine olive oil, soy sauce, minced ginger, sesame oil and lime juice with chilies and stir well. Toss in all the vegetables and stir to coat. Gently fold in basil and garnish with cashews. Serve cold or at room temperature.

Sweet Potato Egg Baskets

These cute little nests are such fun for breakfast or a light lunch.  The same method can be applied using russet potatoes.

1 sweet potato-peeled and spiralized

2 T coconut oil

1 t garlic powder

2 eggs

Salt and pepper

Sauté sweet potatoes in coconut oil, cooking in batches if necessary.  Cook until sweet potatoes are tender and just beginning to brown. This will take about 5 minutes or so.  Remove potatoes from skillet and allow to cool slightly. When cool enough to handle form the potato spirals into a little nest with a well in the center. Place in a nonstick skillet that has been lightly sprayed with cooking spray.  Gently break an egg into the center of each nest and cook until the egg reaches desired doneness.

Spiralized  Curly Potato Straws

The French fry without the “fry” these are so tasty and go great alongside a hamburger or even with your morning eggs!

2 potatoes- peeled and spiralized

2 T olive oil

1 t onion powder

½ t garlic powder

Salt and pepper

Toss potatoes in oil and sprinkle with seasonings. Stir well. Lay potato straws on a sheet pan that has been sprayed with cooking spray.  Bake at 425 for about 10 minutes. Remove from oven and stir. Return to oven and cook until crispy-about 5-7 minutes more.

Copyright 2017 Christy Johnson all rights reserved

Christy Johnson, is a native Texan, transplanted to a small rural town in south central Nebraska. Married and a mother of two wonderful daughters, her motto for life is “Bloom Where You Are Planted” She loves cooking, gardening, reading and rescuing animals in need. Their farm family currently includes 1 dog, ten cats, two Quaker parrots and 10 hens. And a happy family it is!