50 Spiral Slicer Recipes - Mattis Lundqvist - ebook

Recipes:Chow Mein Paleo StyleZucchini Pasta with BaconZucchini-Bacon-PastaZucchini NoodlesSpaghetti Carbonara Paleo StyleShrimps with Zucchini NoodlesSambal NoodlesPaleo TetrazziniRoasted Garlic ChickenStir Fry Vietnamese StyleChicken Noodle SoupSpaghetti Squash with ChickenPasta Paleo PuttanescaPaleo Noodle BowlCarrot Pasta SaladNoodles and Vegetables MixSesame ZoodlesPad Thai Styled Zucchini NoodlesGreen Ribbon SaladParmesan Spaghetti SquashRaw Rainbow NoodlesPaleo Cucumber SaladCucumber Noodles with StrawberriesMint-Cucumber-NoodlesCucumber-Lemon-NoodlesSweet Potato NoodlesCrispy Noodles Paleo StyleSweet Potato MacaroniSweet Potato Pasta with CheeseBuffalo Chicken with PastaBison Meatballs with NoodlesPotato Hot DogsZucchini FettuccineTomato-Squash-NoodlesPaleo FettuccineCucumber Noodles with AspargusPumpkin Pie with Noodle WafflesApply Funnel CakesPurple-Cauliflower-Carrot-NoodlesEggplant NoodlesSpiralized Jicama FriesGarlic-Parsnip-NoodlesCreamy Tomato SaucCaper-Tomato-ZoodlesZucchini CarpaccioCreamy Zucchini PastaZoodle Soup Italian StyleTuna CasseroleCarrot-Onion-SpaghettiCarrot Pasta with Garlic Sauce

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Mattis Lundqvist

50 Spiral Slicer Recipes

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.

Toss in the walnuts and the basil. Cook it for 2 minutes.


Nutritional Information:


Total Fat: 7 g

Saturated Fat: 2 g

Carbohydrates: 4 g

Protein: 13 g


Zucchini Noodles



2 Small Sized Zucchinis – Spiraled

¼ tsp. of Salt

1 Tbsp. of Almond Flour

½ tsp. of Coconut Oil

1 Tbsp. of Extra Virgin Olive Oil

1 Clove of Garlic – Crushed

3 Large Sized Eggs – Scrambled

A Handful of Parsley – Minced





Put the zucchini in a strainer and toss it with some salt to coat it.

Allow the zucchini to sit for 20 minutes in the strainer.

Rinse it and gently pat it dry using paper towels.

Heat a large pan on medium high heat.

Add the almond flour with coconut oil, sprinkle it with a dash of salt and then sauté it in the pan for one minute to brown it. Set it aside.

Return your pan to the heat and then add in the zucchini noodles. Sauté them for 1-2 minutes.

Push the noodles to the side of your pan and then reduce the heat to a medium low.

Allow the pan to cool a bit

Add in the olive oil and the garlic. Cook it for 20 seconds.

Pour the eggs in and allow them to cook 3/4 of the way.

Mix the noodles into the egg and then stir gently until the egg is set.

Add salt and pepper to taste.

Sprinkle the almond flour crumbs on the top, and then the parsley.


Nutritional Information:

Calories: 80

Total Fat: 7 g

Saturated Fat: 1 g

Carbohydrates: 4g

Protein: 3 g

Spaghetti Carbonara Paleo Style



2 Medium Sized Zucchinis

130 g of Pancetta – Diced Small

4 Large Eggs – Room Temperature

60 ml of Coconut Milk

3 Cloves of Garlic – Minced Fine

Dash of Pepper


Grated Parmesan Cheese



In a mixing bowl, whisk the eggs and coconut milk together. Add a dash of pepper.

Heat the pot to medium high heat and then add in the pancetta.

Stir it well until the pancetta is crisp and gold (5-7 minutes).

Remove the pancetta and then set it aside in a bowl. Lower the heat to medium.

Add in the garlic and then stir in the pancetta fat.

Add in the zucchini noodles and then stir them. Cook them until they are tender and the water cooks off of them (5-8 minutes).

Turn the heat to medium high to finish step 6.

Remove the pot from the heat and pour the egg mix in, along with ¾ of the cooked pancetta.