TABLE OF CONTENTS:

Zucchini Spaghetti PAGE 1-2

Asian Noodles Garden Salad PAGE 3

Vegetarian Pad Thai PAGE 4-5

Zucchini Spaghetti Pasta with Bacon and Pepper PAGE 6-7

Chilled Sweet and Sour Cucumber Noodles PAGE 7-8

Carrot Pasta PAGE 9-10

Spicy Spiralized Jicama Fries PAGE 10-11

Sweet Potato Carbonara PAGE 12-13

Healthy Spiralized Zucchini Pasta Carbonara PAGE 14-15

Zucchini Noodles with Garlic Shrimp PAGE 16

Spiralized Cabbage and Tuna with Almonds PAGE 17

Spiralized Pear Ribbons with Sweet Ricotta, Figs & Walnuts

PAGE 18

Apple-Rhubarb Crisps PAGE 20

Zucchini Spaghetti

Ingredients:

1 large zucchini squash per person

Spiralizer by Palermo

Cookie Sheet

Paper Towels

Sea Salt 1

Instructions

4. Preheat your oven to 200 degrees.

5. Wash and peel your squash

6. Insert the ⅛-inch slicing disc into your spiral slicer. Place 1 squash on the prongs

7. and line up the de-seeding hole in the middle of the end of the squash. Turn the crank until

you’ve reached the end and have beautiful noodles!

8. Alternatively, use a julienne slicer to cut thin strands of zucchini. Once you’ve reached the

seeds in the middle, flip the squash over and start again until you’ve reached the seeds from

the other side. Discard the center portion with the seeds.

9. Place the noodles on a cookie sheet lined with paper towels. Sprinkle with salt.

10. “Sweat” the noodles in the oven for 30 minutes until the paper towels have absorbed most of

the moisture that the zucchini let. Wrap the paper towels over the noodles and give them a

good squeeze to extract any remaining liquid.*

11. The noodles will be dryer but not soft after step 6 so you will want to cook them further at this

point. Add them into your sauce and let them simmer for about 10 minutes for al dente, or 15

for soft and silky.

12. Note:Zucchini hold a lot of moisture and will make dishes watery if you add them in uncooked. Step 6

helps to avoid that.

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Asian Noodles Garden Salad - Serves 2 1 large zucchini (spiralized THIN) 1 yellow summer squash (spiralized thin) 1/2 cup grape or cherry tomatoes, halved 1 cucumber, sliced thin 1/2 red bell pepper, julienne 1/4 red onion, sliced very thin 1 carrot, shredded 2 Tbsp brown rice vinegar 1 Tbsp sesame oil 1 Tbsp olive oil (optional) 1 Tbsp lemon juice 1/8 tsp sea salt 1/2 tsp minced ginger 1 Tbsp nama shoyu (or tamari) 2 tsp honey or agave nectar black sesame seeds (garnish)

Instructions Spiralize zucchini and squash finely, or finely julienne cut, or use a mandoline. Place cut veggies in a large mixing bowl and add remaining ingredients. Mix and let sit for 30 minutes or so...or eat right away. It's perfect! 3

Vegetarian Pad Thai

Ingredients:

2 whole eggs

1/4 cup roasted salted peanuts

1/2 tbsp peanut oil (or oil of choice)

1 garlic clove, minced

1 shallot, minced

1 tsp coconut flour

1 tbsp roughly chopped cilantro + whole cilantro leaves to garnish

2 medium zucchinis, Blade C

For the sauce:

juice of 1 lime (2-3 tbsp)

2 tbsp fish sauce (or hoisin sauce, if you're strict vegetarian)

1 tbsp soy sauce

2 tbsp chili sauce (I used Thai chili garlic sauce)

2 tsp honey

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Instructions:

1. Scramble the eggs and set aside.

2. Place all of the ingredients for the sauce into a bowl, whisk together and set aside.

3. Place the peanuts into a food processor and pulse until lightly ground (no big peanuts should remain, but it shouldn't be powdery). Set aside.

4. Place a large skillet over medium heat. Add in oil, garlic and shallots. Cook for about 1-2 minutes, stirring frequently, until the shallots begin to soften. Add in the sauce and whisk quickly so that the flour dissolves and the sauce thickens. Cook for 2-3 minutes or until sauce is reduced and thick.

5. Once the sauce is thick, add in the zucchini noodles and cilantro and stir to combine thoroughly.

6. Cook for about 2 minutes or until noodles soften and then add in the scrambled eggs and ground peanuts. Cook for about 30 seconds, tossing to fully combine.

7. Plate onto dishes and garnish with cilantro leaves. Serve with lime wedges.

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Zucchini Spaghetti Pasta with Bacon and Pepper

Ingredients:

3 strips of bacon

1 large garlic clove, minced

1 pinch of red pepper flakes

3 medium zucchinis, Blade C

freshly cracked black pepper, from a grinder

1/4 cup grated pecorino romano cheese

1/4 cup grated parmigiano reggiano cheese + more to garnish

Instructions

1. Place a large skillet over medium heat and coat lightly with cooking spray.

Add in the bacon and cook for 3-5 minutes and then flip over, cooking for

another 2-3 minutes. Once done, remove and place on a paper-towel lined

plate.

2. Remove all of the oil from the bacon except for 2 tbsp. Add in the garlic

and red pepper flakes and cook for 30 seconds. Then, add in the

zucchini noodles and toss to cook, for about 2-3 minutes.

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3. Season the zucchini with about 5 cracks of the pepper and add in the

cheeses. Toss to combine thoroughly and then plate into two bowls. Top

each bowl with a few more cranks of black pepper and crumble over a

piece and a half of bacon in each bowl. Garnish with additional

parmigiano reggiano cheese.

Chilled Sweet and Sour Cucumber Noodles

Ingredients:

2 medium cucumbers, peeled

1/2 cup diced red onion

3/4 cup rice vinegar

2 1/2 teaspoons sugar

1/2 teaspoon crushed red pepper flakes (optional)

1 1/2 teaspoons white sesame seeds

Directions:

Using the 1/8-inch-thick setting noodle setting and applying medium pressure,

carefully run one of the cucumbers through the spiralizer.

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This will form the noodles, slicing until you reach the core. Repeat the slicing

process with the second cucumber then transfer the cucumber noodles to a

medium bowl.

Add the red onion, rice vinegar, 1/4 cup water, sugar and crushed red pepper

flakes (optional) to the bowl. Cover the bowl with plastic wrap and refrigerate the

cucumber noodles for a minimum of 2 hours, stirring occasionally, until chilled.

While the noodles are chilling, toast the sesame seeds in a small saucepan over

low heat until golden brown.

When ready to serve, use tongs or a slotted spoon to transfer the noodles to

serving plates and top with the toasted sesame seeds.

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Carrot Pasta

Ingredients:

For the noodles:

1 big carrot, made into noodles (you can use a veggie noodle/pasta machine or

a julienne peeler)

For the sauce:

1 full TBSP unhulled tahini (or regular tahini)

1 TBSP good walnut oil (or good olive oil)

3 TBSP fresh lemon juice

1 tsp tamari

1 tsp grated ginger

1 small garlic clove, grated

To top: handful of parsley (chopped), sesame seeds, pine nuts and anything

else you fancy

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Instructions:

1. Mix all the ingredients for the sauce until you get them all combined.

2. Cut your carrot into noodles.

3. Pour sauce over the carrots and gently mix them by hand to coat.

4. Top with parsley, sesame and pine nuts and serve fresh.

5. Keeps well in the fridge overnight.

Spicy Spiralized Jicama Fries

Ingredients:

1 large jicama

olive oil, to drizzle (about 2 tbsp)

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salt, to taste

1 tbsp onion powder

2 tsp cayenne pepper

2 tsp chili powder

½ tsp garlic powder

Instructions:

1. Preheat the oven to 405 degrees.

2. Lay out your jicama noodles and snip them with a scissor to divide into

smaller sized noodles, similar to shoestring fries.

3. When done, lay your noodles onto two large baking trays, drizzle with

olive oil and toss together to combine and coat noodles.

4. Season with a generous amount of salt and then evenly season with

onion powder, cayenne pepper and chili powder. Toss again to combine

and then lay them out, trying hard not to crowd them.

5. Bake in the oven for 15 minutes, turn over and bake another 10-15

minutes or until they reach your doneness preference. Divide onto plates

and enjoy as a snack or a side dish!

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Sweet Potato Carbonara

Ingredients:

cooking spray

2 large (325g+) sweet potatoes, peeled, Blade C

2 tbsp olive oil

2 tsp minced garlic

1/4 tsp red pepper flakes

1/2 cup diced red onion

1 cup cubed pancetta

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For the sauce:

2 eggs

1/2 cup grated parmesan cheese

salt and pepper, to taste

Instructions:

1. Place a large skillet over medium heat and coat with cooking spray. Add

in your sweet potato noodles and cook for about 5-7 minutes, tossing

frequently, or until noodles are cooked to your preference.

2. In a separate skillet (while you cook the sweet potato noodles), add

another large skillet over medium heat and add in the olive oil. Once the

oil heats, add in the garlic and red pepper flakes. Cook the garlic for 30

seconds and then add in the onion. Cook the onion for 2-3 minutes or

until it begins to soften and then add in the pancetta cubes. Cook, stirring

often, until cooked through, about 5 minutes.

3. While the pancetta and noodles are cooking, combine the eggs and

parmesan cheese in a bowl and whisk together until not very clumpy.

Season with the salt and pepper and set aside.

4. Once the noodles are done, add to the skillet with the pancetta, toss to

combine and then turn off the heat.

5. Slowly, pour in the sauce, stirring constantly, over the noodles. It's

important to do this slowly and stir constantly so that the eggs cook while

they heat up in the noodles. Use as much sauce as you want until the

pasta has enough sauce for your preference.

6. Serve into bowls and enjoy! 13

Healthy Spiralized Zucchini Pasta Carbonara

Ingredients:

1 tbsp olive oil

1 large garlic clove, minced

1/4 tsp red pepper flakes

1/4 cup diced red onion

1/2 cup cubed pancetta

2 whole large eggs

3 medium zucchinis, Blade C

pepper, to taste

1/3 cup grated parmesan cheese

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Instructions:

1. Place a large skillet over medium heat and add in the olive oil. Once the

oil heats, add in the garlic and red pepper flakes. Cook the garlic for 30

seconds, add in the onion and cook for 2-3 minutes or until the onion

softens. Then, add in the pancetta cubes. Cook, stirring often, until

cooked through, about 5 minutes.

2. Once the pancetta is done cooking, add a medium skillet over medium

heat and crack over two eggs. Let them cook until the egg whites set.

3. While your eggs are cooking, add the zucchini noodles to the pancetta,

season with pepper and toss to combine. Stirring frequently, let cook for

about 2-3 minutes and then add in the parmesan cheese. Toss the

noodles with the cheese and then plate into bowls. Top each bowl with

one of the eggs. Enjoy!

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Zucchini Noodles with Garlic Shrimp

Ingredients: 1 1/2 teaspoons olive oil

pinch crushed red pepper flakes

4 oz peeled and deveined shrimp

2 cloves garlic, sliced thin and divided

1 medium zucchini, spiralized

pinch salt and fresh black pepper

1/4 lemon

1/4 cup halved grape tomatoes

Instructions:

Heat a medium nonstick skillet over medium-high heat. Add 1 teaspoon of the

oil and crush red pepper flakes, add the shrimp and season with pinch salt and

pepper; cook 2 to 3 minutes. Add half of the garlic and continue cooking 1 more

minute, or until the shrimp is cooked through and opaque. Set aside on a dish.

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Add the remaining 1/2 teaspoon oil and garlic to the pan, cook 30 seconds then

add the zucchini noodles and cook 1 1/2 minutes. Add the shrimp and tomatoes

to the pan and squeeze the lemon over the dish. Remove from heat and serve.

Spiralized Cabbage and Tuna with Almonds

Ingredients:

1 tbsp olive oil

2 cloves of garlic, minced

1 pinch red pepper flakes

1/2 cup diced red onion

1 head of cabbage, Blade A

salt and pepper, to taste

1/3 cup low-sodium chicken broth

2 cans chunky light tuna (in water)

2 tbsp slivered or sliced almonds

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Instructions:

1. Place a large skillet over medium heat and add in the olive oil. Then, add

in the garlic and red pepper flakes. Let cook for 30 seconds and then add

in the onion. Cook for 2 minutes and then add in the cabbage and

season with salt and pepper.

2. Cook the cabbage, tossing frequently, for about 2 minutes and then add

in the chicken broth. Let reduce fully.

3. Add in the tuna and toss to combine, letting cook for about 1 minute to

heat up.

4. Divide cabbage and tuna mixture into bowls and top with almonds. Enjoy!

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Spiralized Pear Ribbons with Sweet Ricotta, Figs and Walnuts

Ingredients:

2 pears, peeled, Blade A

6 black mission figs, halved

1/2 cup ricotta cheese

1/3 tsp vanilla extract

1 tbsp honey

1/2 cup walnuts

extra honey to drizzle

Instructions:

1. Preheat your oven to 375 degrees. Prepare two baking dishes lined with

parchment paper. In one dish, place your figs. Dab the sliced sides lightly

with honey, using your fingers. Place in the oven for 10 minutes.

2. In the other dish, place your walnuts. Drizze with honey and mix with

your fingers to coat the walnuts evenly. Three minutes before the figs are

done, add in the walnuts. Remove both from the oven when done and

remove from parchment paper immediately and set aside on a plate or in

a bowl.

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3. While your nuts and figs are baking, pour the ricotta cheese into a food

processor and pulse until whipped. Place in a bowl and add in the vanilla

extract and honey. Taste and add more vanilla/honey to your preference.

4. Time to assemble the dessert! Arrange your pear ribbons on a plate as

the base for this dessert. Create a circle using the figs and walnuts (save

a few.) Top with sweet ricotta and remaining walnuts and figs.

Apple-Rhubarb Crisps

Ingredients:

3 rhubarb stalks

3 apples (I used gala and honey crisp), Blade C

honey, to drizzle

1/2 cup granola of choice (I used Udi's Gluten Free - vanilla granola)

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Instructions:

1. Preheat the oven to 350 degrees.

2. Take your rhubarb and slice lengthwise down the stalk. Then, cube. In a

bowl, toss the rhubarb with the apple noodles.

3. Take out four ramekins. In each ramekin, pack in the apple-rhubarb

mixture three-quarters of the way full (leave room at the top for the

granola).

4. Lightly drizzle the tops of each ramekin with honey and then bake for 30

minutes. After 30 minutes, remove the ramekins, place 2 tbsp of granola

on top per ramekin and bake for 5 more minutes.

5. Once done, serve.

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