‘Spiralizer’ Articles at Sweetnicks

Recipe: Zucchini Noodles with Avocado Cream Sauce

April 14, 2015 · Narrative

Light, healthy, yet perfectly filling, this recipe for Zucchini Noodles with Avocado Cream Sauce is the perfect celebration of all things Spring.

Avocado, I swear, has to be one of the most annoying produce items on the planet.

Because this happens ALL. THE. TIME.

Without fail.

Which means sometimes we have to be a little creative and find new ways to eat avocados. NOW.

I have had a recipe for avocado cream sauce pinned forever, and since all of us like avocado, I figured it was a safe bet.

Not all of us like zucchini noodles, but that’s life.

Like this recipe I shared last week, this one is super quick and perfect for a crazybusy weeknight.

It’s super light and healthy, so zero guilt involved, yet it’s filling enough to be a good meal for anyone.

Well, except those looking for red meat.

#sorrynotsorry

The creaminess of the avocado lends itself well to make a unique pasta sauce, and the zucchini noodles mean that you can have “pasta” without the carb guilt.

So this is perfect if you’re following Whole30, paleo, carb-free, or clean eating.

Or just love avocados.

Give this one a try.

I think you’ll fall in love.

Hungry for more avocado recipes?
This Chicken Avocado Salad is in regular rotation in our home and after you taste it, you’ll know why.
You can find ten of our favorite avocado recipes in this post here.
And lastly, more often than not, we split them open, drizzle hot sauce on them, sprinkle a little sea salt and dig in.

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Recipe: Garlic Lovers Shrimp Over Zucchini Noodles

April 7, 2015 · Narrative

Tender flavorful shrimp over zucchini noodles … a delicious, healthy meal that only takes twenty minutes to make.

When I was telling someone about this meal last night, I said it was easily the best meal I’ve had in the last two weeks.

And I wasn’t exaggerating.

It’s amazingness was only compounded by the fact that it took less than twenty minutes to make and it is #Whole30 compliant … and eating clean. And gluten-free. And Paleo. And … as you can see, it fits most any eating lifestyle you may be dedicating yourself to.

I had noticed the picture on Flavor God‘s Instagram feed and went to the grocery store that day for the ingredients. I hadn’t had shrimp in awhile, and was craving it, and after seeing the picture, I knew that this dish would be packed full of flavor and I needed to make it asap. I was right.

The recipe is so simple that I made it while chatting with a friend and making a separate dinner for five kids. Just cook the shrimp, set it aside, add the other ingredients in the pan and cook that and then toss it all over zucchini noodles (made with a spiralizer). If you don’t have an spiralizer, you should totally get one, but this would also be delish served over angel hair pasta if you’re not avoiding carbs.

A slight crispy coating on the shrimp, the tiny tang from the pearl onions, and just the notion that you are eating something that tastes decadent … but isn’t … this one is a keeper for sure.

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Game Changer: Spiralizer

May 20, 2014 · Narrative

Real estate in my kitchen is a pretty valuable commodity.

Which is to say, it’s not filled with gadgets, machines, and the newest as-seen-on-tv must-have.

No bread machines, pasta makers, and not even a rolling pin.

A quote from William Morris comes to mind. “Have nothing in your houses that you do not know to be useful, or believe to be beautiful.”

I’ve never been a fan of low-use items, and I really just keep my kitchen maintained with the basics.

It worked in the kitchens of the 1950s. It works now too.

But every now and again, there is something that proves its case and I make an exception.

Introducing the spiralizer.

I’ve been making zucchini noodles (sometimes also referred to as zoodles, which is perhaps even more fun) for awhile now, doing it the old school way via vegetable peeler.

And it works fine.

But then I happened to see a spiralizer in action last year and became intrigued.

One, because it makes quick work of making vegetable noodles.

And two, because there is less vegetable waste using it. I just slice off a little from both ends of the zucchini, put it in, and go to town.

Read: I don’t peel it.

Which means we get a little added nutrients from the (well-washed) skin and less is going in the trash.

Which is kind of a beautiful thing.

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