One of the keys to a healthy diet is to eat more veggies. They are lower in sugar than fruits, but packed with vitamins and minerals. A typical dinner plate in Britain favours protein and white carbohydrates like pasta and rice, but I always make a conscious effort to include at least one portion of veg with my meals. Stir-frys are perfect for this because you can throw a variety of veggies in, and I’ve recently taken to serving Sunday roasts with mixed vegetables and greens rather than just potatoes. I’m not carb* phobic but I am trying to redress the balance on my plate to favour a mix of colourful vegetables. I’m always looking for interesting ways to do this.
Enter the spiralizer… Zucchini noodles are not a new discovery for me – I tried them a few times but they never became part of my weekly staple. I didn’t know the best way to prepare them, and using a julienne peeler was a little too long-winded for me. I only recently found out that you can turn all different types of veggies into spaghetti-like strands – butternut squash, sweet potato, carrots etc. You can also mix different vegetables together for a variety of flavours and textures. Well, this discovery changed my decision about investing in a spiralizer. The possibilities are endless – the recipes pictured above are just a few examples, but you could use spiralized veggies in any pasta or noodle dish (either replacing spaghetti altogether, or going half and half) to pack your meals with loads more veggies.
If you are in the market for a spiralizer, this is the one I use. I really like it – super quick and easy to use once you get the hang of it. I got the Hemsley + Hemsley branded one from Amazon, but it seems to be out of stock at the moment. It is made by a company called Spiralz, and they have an identical one with their own branding, which you can find here.
+by carbs here I mean the pasta, bread, and white potato versions rather than vegetables obviously!
Creamy Butternut Squash Noodles with Bacon and Spinach
Shrimp Scampi with Zucchini Noodles
Zucchini Spaghetti, Crispy Prosciutto and Roasted Cauliflower with Lemon-Parmesan Sauce
Dairy Free Tomato Cream Sauce with Spiralized Squash Noodles