Spiralization

by Heather

I said I’d write a post about spiralizing and … wait for it … I actually did:

spiralizing veggies - making veggie noodles

Zoodles zoodles zoodles. Seriously my favorite thing. Ok, not really my favorite thing. But one of my best friends since going gluten-free, and still would be even if I wasn’t steering clear of gluten.

zuchhini noodlessweet potato noodles

It doesn’t stop at zoodles either. Spoodles. P’noodles. Pretty much anything you can add “oodle” too. If you don’t know what I’m blabbering about, I’m talking veggie noodles. Zucchini noodles. Sweet potato noodles. Parsnip noodles.

It’s not some magic recipe of taking vegetables and mashing them and grinding them into strands of spaghetti. It’s simple thinly sliced, spiralized vegetables that end of looking like noodles.

Probably one of the easiest and most fun ways to add more veggies to any diet, including those of kids and husbands. {I’m not sure which species is harder to please: toddler or husband…} Great for vegetarians, vegans, paleo –ites, gluten-frees, and more.

Sure, you can use a knife and get a similar result, but using a spiralizer makes it way easier and way more fun. Perhaps one of the reasons I eat so many veggie noodles is because it’s one of the few foods that I can actually prep with a toddler in the kitchen since he think’s it’s the coolest thing ever to help with {and it’s only semi-dangerous, as opposed to totally dangerous with an exposed blade}. Plus, I don’t mind if he snacks while we’re food prepping since it’s just pieces of veggies. He won’t touch cooked zucchini, but raw zucchini that’s plucked straight from the coolest tool ever? Yup. Weirdo.

IMG_2489 (500x500)

This is the spiralizer I use. It’s pretty inexpensive as far as kitchen tools go and it’s held well. The suction cups don’t always stick super well, but that’s never impeded our process. It tackles tough-to-cut sweet potatoes just as well as the easy, go-to zucchini.It comes with three different blades that make skinny noodles like spaghetti, slightly thicker spaghetti-like noodles, and thinly sliced wider noodles that are more like some kind of “-ccine”. I supposed a better name for those ones would be “ribbons”.

I usually stick the smallest blade on and have at it, but every once in awhile I change it up. I like the skinniest of the noodles since they have the added bonus of cooking quickly, another “must” in the kitchen with toddlers. Or in the kitchen by myself after a long day of not eating enough because tiny fingers keep stealing all my bites.

So spiralizing. There ya have it. You can use the veggie noodles for anything you would use normal pasta for. My go-tos are veggie laden marinara, shrimp scampi, and peanut butter noodles, but the possibilities are endless. You can use the spiralizer for a surprising number of vegetables. I tend to use it the most for zucchini and sweet potatoes, but you can also do parsnips, carrots, potatoes, cucumber, beets, broccoli, onion, apples, pears, rutabaga, butternut squash, kohlrabi, celriac, and probably many more veggies you’ve never thought to cook with, let alone turn in to noodles.

sweet potato noodle bowl

 

Though it’s most well known for making veggie noodles, you can also use a spiralizer to make “riced” veggies and smaller cuts of veggies for things like “pasta” salad, etc. I turn to the spiralizer more than my mandolin because it seems easier, faster, and less dangerous {read: you can’t accidentally slice off a layer of your finger}.

I’m going to say the best resource out there for spiralizing and spiralized recipes is probably Inspiralized. Seriously amazing.

Do you spiralize? Do you have a favorite spiralized recipe? Feel free to link it up in the comments below! I’ll post a follow up list of recipes to try!

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