Danielle Moss

Since I’m committed to making at least one new recipe each week, I’ve been scouring the internet and my cookbooks for things I’d like to make. And because I want to actually use the kitchen gadgets I held on to, I’ve deemed it time to break out my spiralizer. The reviews for this little guy are much better at Crate and Barrel but it’s less expensive at Williams-Sonoma. I’m sure the larger and more expensive ones are better, but this takes up little to no space, is extremely budget-friendly, and I think it happens to work really well if you’re cooking for 1-2 people.

Chicken zucchini noodle soup
Sesame almond butter zucchini noodles *sub coconut aminos for soy sauce
Asian sesame cucumber salad

Spiralized sweet potato fries

Lemon garlic zucchini noodles
Brussels sprouts and sweet potato pomegranate salad

Coconut curry with sweet potato noodles
Curried butternut squash salad

Mussels and sausage zucchini pastaCajun zucchini noodle pasta
Paleo spaghetti and meatballs

Ground beef over zoodles

spiralizer image via