The Healthy Spiralizer Cookbook (11 page)

Thin-cutting blade

SERVES 4

GLUTEN-FREE, PALEO-FRIENDLY

PER SERVING:
Calories: 156; Total Fat: 9g; Saturated Fat: 2g; Cholesterol: 180mg;
Total Carbs: 7g; Fiber: 1g; Protein: 12g

FOR THE EGGS

4 large slices Canadian bacon

4 eggs

Sea salt

Freshly ground black pepper

FOR THE SLAW

1 cucumber, peeled, ends cut flat, and spiralized into spaghetti noodles

1 carrot, peeled, ends cut flat, and spiralized into spaghetti noodles

2 tablespoons Garlic Aioli (
here
)

Zest and juice of ½ orange

½ teaspoon homemade Sriracha (
here
) or store-bought

½ teaspoon sea salt

TO MAKE THE EGGS

1. Preheat the oven to 375°F.

2. Line each of 4 nonstick muffin cups with a slice of Canadian bacon.

3. Crack an egg into each piece of bacon and sprinkle with salt and pepper.

4. Bake in the oven until the egg whites set, about 14 minutes.

TO MAKE THE SLAW

1. While the eggs cook, cut the cucumber and carrot noodles into 1-inch pieces and put them in a large bowl.

2. In a small bowl, whisk together the aioli, orange zest, orange juice, sriracha, and salt. Toss with the cucumber and carrots.

3. Transfer each bacon cup to a plate and top with the slaw, and serve.

Shredder blade

Blade D

SERVES 4

GLUTEN-FREE, VEGETARIAN

PER SERVING:
Calories: 218; Total Fat: 17g; Saturated Fat: 10g; Cholesterol: 199mg;
Total Carbs: 63g; Fiber: 1g; Protein: 10g

Spiralizer alternative:
If you have an hourglass spiralizer, replace the sweet potato with 4 large peeled carrots and use the thin-cutting blade.

FOR THE SWEET POTATOES

1 sweet potato, peeled, ends cut flat, and spiralized into spaghetti noodles

1 tablespoon butter, melted

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

¼ cup grated pepper Jack cheese

FOR THE EGGS

2 tablespoons butter

4 eggs

Sea salt

Black pepper

TO MAKE THE SWEET POTATOES

1. Preheat the oven to 400°F.

2. Line a large baking sheet with parchment paper.

3. Cut the sweet potato noodles crosswise into manageable pieces, about 2 to 3 inches long. In a large bowl, toss them with the melted butter, salt, and pepper. Spread out the noodles on the baking sheet.

4. Bake for 10 minutes. Stir the noodles and return them to the oven for another 5 minutes.

5. Turn the oven off and top the potato noodles with the grated cheese. Return to the turned-off oven and allow the cheese to melt while you prepare the eggs.

TO MAKE THE EGGS

1. In a large nonstick sauté pan, heat the butter over medium-high. Carefully crack the eggs into the pan. Season them with salt and pepper.

2. Cook until the egg whites are opaque, about 4 minutes. Carefully flip the eggs and turn off the heat. Allow the eggs to continue to cook in the turned-off pan for another minute, until the bottom of the egg is set but the yolk is still runny.

3. Divide the sweet potatoes among four plates and top each serving with an egg.