25 Spiral Slicer Recipes - Part 1 - Mattis Lundqvist - ebook

25 Spiral Slicer Recipes - Part 1 ebook

Mattis Lundqvist



Recipes: - Chow Mein Paleo Style - Zucchini Pasta with Bacon - Zucchini-Bacon-Pasta - Zucchini Noodles - Spaghetti Carbonara Paleo Style - Shrimps with Zucchini Noodles - Sambal Noodles - Paleo Tetrazzini - Roasted Garlic Chicken - Stir Fry Vietnamese Style - Chicken Noodle Soup - Spaghetti Squash with Chicken - Pasta Paleo Puttanesca - Paleo Noodle Bowl - Carrot Pasta Salad - Noodles and Vegetables Mix - Sesame Zoodles - Pad Thai Styled Zucchini Noodles - Green Ribbon Salad - Parmesan Spaghetti Squash - Raw Rainbow Noodles - Paleo Cucumber Salad - Cucumber Noodles with Strawberries - Mint-Cucumber-Noodles - Cucumber-Lemon-Noodles

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Mattis Lundqvist

25 Spiral Slicer Recipes - Part 1

Cooking classic, paleo and vegetarian dishes the spiralized way - measurements in grams

BookRix GmbH & Co. KG80331 Munich

Chow Mein Paleo Style



250 g of Chicken – Strips

½ Tbsp. of Ghee

1 Tbsp. of Coconut Aminos

1 Tbsp. of Rice Vinegar

½ Green Cabbage – Cored, Sliced Thin

1 Large Sized Carrot – Shredded

1 Small Size Crown of Broccoli – Stem Removed, Cut to Pieces

2 Spiraled Zucchini

Sauce Ingredients:

3 Tbsp. of Coconut Aminos

2 Tbsp. of Rice Vinegar

1 tsp. of Sesame Oil

1 Tbsp. of Fish Sauce

2 Inches/5 cm of Ginger – Minced

1 tsp. of Honey

¼ tsp. of Paleo Sriracha



Add ghee to a wok on medium high heat.

Add in the chicken, 1 tbsp. of coconut aminos, and 1 tbsp. of rice vinegar.

Stir it and cook it for 5-7 minutes.

For the sauce mix all of the sauce ingredients together.

Toss the carrot, cabbage, broccoli, and the sauce into your wok.

Cover it and cook it for 10-15 minutes.

Add in the zoodles and cook it for 7-10 minutes.


Nutritional Information:

Calories: 137

Total Fat: 8 g

Saturated Fat: 1 g

Carbohydrates: 10 g

Protein: 4 g





Zucchini Pasta with Bacon



500 g of Cherry Tomatoes

6 Strips of Bacon – Cut to 1 Inch/2 cm Pieces

A Handful of Basil Leaves – Packed Loose

1 Tbsp. of Lard – melted



3 Medium Zucchini Squash

1 Medium Ripe Avocado



Bring a large pot of water to boil with salt. Cover it on high heat.

On a baking sheet, toss the tomatoes, basil, and bacon together with the lard.

Sprinkle it with pepper and then toss it.

Bake the tomatoes, basil, and bacon at 350°F/180°C for 20 minutes.

Cut off the ends of the zucchini and then cut them to zoodles.

Blanch the zoodles for 2 minutes in the pot of boiling water.

Run the zoodles under cold water and then drain them using a towel.

Once the tomato mix is finished, toss it together with the zoodles and the avocado.


Nutritional Information:

Calories: 237

Total Fat: 14g

Saturated Fat: 2g

Carbohydrates: 26g

Protein: 4g







4 Large Sized Zucchinis

2 tsp. of Salt

80 g of Bacon Grease

A Handful of Basil – Fresh, Chopped

2 Large Cloves of Garlic – Crushed

70 g of Walnuts – Chopped



Spiral the zucchinis. Toss them with salt inside a strainer and allow them to sit for 1 hour.

Rinse your zucchini. Drain it on paper towels.

Heat the bacon grease in a pan on medium high heat.

Add in the zoodles and the garlic. Sauté them for 4-5 minutes.