Serves 2.
Note: From "Inspiralized," by Ali Maffucci.
• 1 tbsp. hoisin sauce
• 1 tbsp. low-sodium soy sauce
• 1/2 tbsp. oyster sauce
• 1 tbsp. Thai chili oil or Sriracha sauce
• 1 tbsp. Thai or Vietnamese fish sauce
• 1 tbsp. coconut oil
• 8 oz. ground pork
• 2 small shallots, minced
• 1 medium garlic clove, minced
• 1 small red bell pepper, sliced into strips
• 2 thinly sliced green onions, green and white parts
• 2 medium zucchini, spiralized into thin shreds using the smallest holes
• 3 tbsp. chopped fresh Thai basil leaves
Directions
Heat a large nonstick skillet over medium heat. When a bit of water flicked onto the skillet sizzles, add the hoisin sauce, soy sauce, oyster sauce, chili oil and fish sauce. When the sauces have heated and combined for about 2 minutes, transfer to a bowl.
Add the coconut oil to the same skillet over medium heat. When the oil is shimmering, add the pork and sauté, breaking up with a wooden spoon, for 5 minutes or until cooked through and browned. Add the shallots and garlic, and cook 2 to 3 minutes more or until the shallots begin to brown.
Return the sauce mixture to the skillet and add the bell pepper and green onions. Cook for 1 minute, stirring frequently. Add the zucchini noodles and cook 2 to 3 minutes or until the zucchini noodles soften. Fold in the Thai basil leaves and serve.
Nutrition information per serving:
Calories450Fat31 gSodium1300 mg
Carbohydrates19 gSaturated fat13 gCalcium88 mg
Protein26 gCholesterol76 mgDietary fiber4 g
Diabetic exchanges per serving: 3 vegetable, 3 medium-fat meat, 3 fat.
Makes 4 large servings.
Note: From "The Spiralized Kitchen," by Leslie Bilderback.
• 1/4 c. olive oil
• 2 tbsp. red wine vinegar
• Grated zest and juice of 1 lemon
• 1/2 tsp. kosher salt
• 1/2 tsp. fresh ground black pepper
• 1/4 c. fresh oregano leaves, roughly chopped (or 1 tbsp. dried oregano, crushed)
• 2 large English or Persian cucumbers
• 1 large green bell pepper, cut in half along the equator and seeds removed
• 1 large red onion, cut in half along the equator
• 1 c. Italian parsley leaves, whole
• 8 oz. feta cheese, cubed
• 1 large ripe tomato, diced, or 1 c. cherry tomatoes, halved
• 1/2 c. kalamata olives, pitted and roughly chopped
Directions
In a large bowl, whisk together oil, vinegar, lemon zest and juice, salt, pepper and oregano. Set aside.
Spiralize the cucumbers and bell pepper using the straight blade to create flat spiral ribbons. Spiralize the red onion into thin shreds using the smallest holes. Add them to the bowl of dressing and toss to coat.
Add the parsley, feta, tomato, and olives to the bowl and toss again. Allow the salad to macerate at room temperature for 15 minutes before serving for maximum flavor.
Nutrition information per serving:
Calories360Fat28 gSodium1010 mg
Carbohydrates19 gSaturated fat11 gCalcium375 mg
Protein11 gCholesterol50 mgDietary fiber5 g
Diabetic exchanges per serving: 3 vegetable, 1 high-fat meat, 4 fat.
Serves 4.
Note: You can use leftover cooked chicken instead of the chicken breasts. Just add at the end with the zucchini and let simmer until the meat is warmed. From "The Spiralized Kitchen," by Leslie Bilderback.
• 3 tbsp. olive oil
• 1 yellow onion, minced
• 2 ribs celery, diced
• 1 tsp. Herbes de Provence
• 2 large chicken breasts, boned, skinned, and sliced
• 2 garlic cloves, minced
• Grated zest and juice of 1 lemon
• 1 1/2 quarts chicken stock, vegetable stock, or water
• 2 parsnips
• 2 large zucchini
• 1 tsp. kosher salt
• 1/2 tsp. white pepper
• 1/4 c. basil pesto (commercially prepared or homemade; recipe follows)
Directions
Heat the oil in a large soup pot over medium heat. Add the onion, celery and herbs, and cook, stirring, until they become translucent. Add the chicken breasts and cook until browned on all sides.
Add the garlic, lemon zest and juice, and stock or water. When the liquid reaches a boil, reduce to a simmer, cover, and cook for 20 to 30 minutes, until the meat is tender and cooked through.
Meanwhile, spiralize the parsnips and zucchini into thin shreds using the smallest holes. Add to simmering pot, and cook until tender, about 5 minutes. Season with salt, pepper, and then serve hot topped with a dollop of pesto.
Nutrition information per serving (with pesto):
Calories430Fat24 gSodium850 mg
Carbohydrates24 gSaturated fat5 gCalcium145 mg
Protein33 gCholesterol60 mgDietary fiber5 g
Diabetic exchanges per serving: 2 vegetable, 1 bread/starch, 3½ lean meat, 2½ fat.
Makes about 1 cup
Note: To toast nuts, put in a dry saucepan over medium heat until fragrant. From "The Spiralized Kitchen," by Leslie Bilderback.
• 3 garlic cloves
• 1/2 tsp. salt
• 4 c. fresh basil leaves, roughly chopped
• 1/4 c. grated Parmesan cheese
• 1/2 c. toasted pine nuts or walnuts (see Note)
• 1 tbsp. lemon juice
• About 1/4 c. olive oil
Directions
Using a mortar and pestle or food processor, grind the garlic and salt into a paste. Add the basil, Parmesan, nuts and lemon juice, and continue grinding.
Add the oil slowly to facilitate a paste. Season with more salt as needed. Store airtight in the refrigerator for a week, or freeze for up to several months.
Nutrition information per serving of 1 tablespoon:
Calories69Fat7 gSodium103 mg
Carbohydrates1 gSaturated fat1 gCalcium42 mg
Protein2 gCholesterol1 mgDietary fiber0 g
Diabetic exchanges per serving: 1½ fat.
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