Let me begin by saying that I have a pretty amazing mother-in-law for many reasons, but she’s especially known for her cooking and baking. Since Blake and I have been engaged, people keep asking me if I’m intimidated by Becky’s kitchen skills. I always say, “No way! I’m just excited to learn from her!” And that’s the truth — I’ve already learned so much.
This weekend, Becky showed me how to use a spiralizer. Thanks to my good friend Stephanie, I now own one! Stephanie gave me the spiralizer as a wedding gift, saying, “It will change your life!” I’ve ALWAYS had a hard time tricking myself in to eating vegetables, but after last night’s meal with Becky, I think Stephanie might be right!! Steph, consider my life changed ;).
Becky actually teaches culinary classes, and recently has been teaching classes on how to use the spiralizer. So basically, I feel like I got a private lesson from an expert, and now I’m letting you all in on it ;).
With the spiralizer, we made a zucchini pasta with pesto and fresh tomatoes and a cucumber and beet salad. We served that with fresh caprese, grilled fish, steamed broccoli, and cantaloupe. Such a delicious summer dinner – it filled us up but I felt so healthy afterwards! And the prep time was super minimal. Here’s what we did:
First, spiralize the zucchini, using the Paderno Spiralizer from Williams Sonoma! Here’s how:
- Chop the ends off flatly and evenly, then chop in half
- Using “Blade C”, secure the zucchini in the spiralizer and crank the handle (this is the fun part!!)
- You can cut the noodles to be shorter after they are spiralized, if you want them to be easier to eat. Or, you can cut a little notch in the side of the zucchini before you place it in the spiralizer to make the noodles shorter.
- Place a large skillet over medium heat. Heat olive oil and some minced garlic in the skillet, then add the zucchini noodles.
- Toss the noodles frequently and cook for 3-5 minutes. Then add the pesto sauce (see below) and fresh tomatoes.
We were SO lucky to have fresh tomatoes from my friend Sadie’s garden. Thank you, Sadie!!
Becky actually had pesto sauce pre-made. She usually either pre-makes her pesto, or uses store-bought pesto. Recipe for pesto coming soon, but for now – our favorite places to buy pesto are Costco, Trader Joes, and Sprouts.
Cucumber and Beet Salad
You can use a different blade for the cucumbers and beets, depending on how you want them to look. We chose to make them a bit thinner than the zucchini, so we switched blades.
After running them through the spiralizer, Becky simply drizzled them with White Balsamic, and tossed it all together in a serving bowl. SO easy but so delicious – the flavors of the three ingredients really complimented each other!
Once again, thank you Sadie for the tomatoes! We just sliced them on to a plate, topped them with basil and fresh mozzarella, and drizzled balsamic over the top! I love serving this as an appetizer, but it also goes great with a meal!
Becky simply steamed the broccoli on the stove, seasoning it with sea salt. So simple, but so fresh and delicious!
We simply seasoned a few fillets of tilapia, wrapped them in foil, and threw them on the grill for a few minutes on each side.
This was a great, basic meal to start learning to use the spiralizer! I can’t wait to try other fruits and veggies. Here’s to eating more veggies, and actually having fun doing it!
Thanks to Becky, both for making such great food all the time, and for teaching me how to make it!
And seriously, whether you’re trying to eat Whole 30, Paleo, or simply find creative ways to add more produce into your diet, TRY THE SPIRALIZER! You won’t regret it, and it will most likely change YOUR life, too.
More spiralizer recipes to come! Stay Golden!