20EASY WAYS - Amazon Web Services€¦ · Bake for 6-8 minutes until the veggies are slightly tender and the shrimp is pink and opaque. 6. Add the pesto sauce to the shrimp linguini

Spiralizer20TO USE YOUR

EASY WAYS

Copyright Notice

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PaleoHacks, LLC retains 100% rights to this material and it may not be republished, repacked and/or redistributed for any purpose whatsoever without the express written consent from the owners of PaleoHacks, LLC.

RECIPE MEASUREMENTS KEY

T = Tablespoon t = teaspoon

RECIPES

#01 - Zucchini Noodles Drizzled in Tahini Bacon Sauce

#02 - Pesto Shrimp Pasta with Zucchini Noodles

#03 - One-Pan Zucchini Pasta Puttanesca

#04 - Pasta Carbonara with Light Zucchini Noodles

#05 - One Pot Sweet Potato Pasta

#11 - Spiralized Sweet Potato Egg in a Hole

#06 - Light, Healthy Chow Mein Made with Zucchini Noodles

#12 - Spicy Rainbow Pasta with All-Veggie Noodles

#07 - Greek Pasta Salad Recipe with Light Zucchini Noodles

#13 - Cajun Chicken Pasta with Light Zucchini Noodles

#08 - Healthy Curly Fries with Sweet Potatoes

#14 - Pad See Ew with Light Zucchini Noodles

#09 - Sweet Potato Noodles with Creamy Poblano Sauce

#15 - Zucchini Noodles with Meatless Mushroom Sauce

#10 - Sweet Potato Cheeseburger Casserole

#16 - Spicy Sesame Almond Zucchini Noodles

#17 - Turmeric Chicken Noodle Soup Recipe with Zoodles

#18 - Zucchini Noodles with Sun-Dried Tomato Sauce

#19 - Whatever-You-Have Crockpot Soup Recipe

#20 - Easy Creamy Chicken Zoodle Casserole

MEGAN OLSONRecipe author

skinnyfitalicious.com

Prep Time:

Ingredients: Instructions:

Cook Time: Yield:

ZUCCHINI NOODLESDRIZZLED IN

5 minutes 12 minutes 2 servings

● For the Tahini Bacon Sauce

● 4 slices cooked bacon

● 5 T tahini

● 1 T extra virgin olive oil

● 2 T lemon juice

● 3 t coconut aminos

● 1 clove of garlic

● ½ t dried turmeric

● Salt and pepper to taste

● ¼ cup water (start with less and

then gradually add more to thin

the sauce as needed)

● For the Zucchini Noodles

● 4 medium zucchini

● Red pepper flakes for topping

● Fresh marjoram or basil for

topping

1. Add cooked bacon and other ingredients for the

tahini bacon sauce to a blender or food processor.

2. Blend together until combined. If the sauce is too

thick, add another ¼ cup of water to thin.

3. Next, spiralize the zucchini. Any size blade works.

4. Bring a skillet to medium-low heat, add zucchini

noodles and tahini bacon sauce. Using tongs, coat

the zucchini noodles completely with the sauce.

5. Transfer to a bowl, top with red chili peppers and

fresh marjoram or basil.

Tahini Bacon Sauce

25 HEALTHY PALEO SNACKS - RECIPES 01RECIPE #

http://skinnyfitalicious.com


DINA HASSANRecipe author

dhfoodphotography.com


● 2 medium-sized zucchini

● 1 cup yellow and red bell

pepper, thinly sliced

● 1 pound shrimp, peeled and

deveined

● 2 garlic cloves, minced

● 1 T lime juice

● ½ t red chili flakes

● Salt and pepper, to taste


● ⅓ cup Paleo pesto sauce

● Chopped fresh parsley

1. Preheat the oven to 400ºF.

2. Trim the ends of the zucchini and use a vegetable

peeler to peel it into long strips. Slice the bell

peppers lengthwise into halves, then into thin slices.

3. In a large bowl, mix the zucchini strips, bell pepper

slices, shrimp, minced garlic, lime juice, salt and

pepper, and extra virgin olive oil.

4. On a large rimmed baking tray, spread the shrimp

and veggies mixture into an even layer.

5. Bake for 6-8 minutes until the veggies are slightly

tender and the shrimp is pink and opaque.

6. Add the pesto sauce to the shrimp linguini and toss

to coat. Top with chopped parsley and serve.

25 HEALTHY PALEO SNACKS - RECIPES

Prep Time: Cook Time: Yield: 7 minutes 8 minutes 4 servings

PESTO SHRIMP PASTAWITH

Zucchini Noodles

02RECIPE #

http://dhfoodphotography.com


FELICIA LIMRecipe author

dishbydish.net

Prep Time:


Cook Time: Yield:

ONE-PAN ZUCCHINI

15 minutes 15 minutes 2servings

● 2 large zucchini, spiralized or

julienned into thin noodles


● 4 large garlic cloves, minced

● 6 anchovy fillets, finely chopped

● 1 t red pepper flakes

● ¼ cup capers, drained

● ¼ cup pitted black olives, sliced

● 1 cup whole peeled roma

tomatoes, roughly chopped

● Fresh parsley, for garnish

1. Heat up the olive oil in a large skillet over medium

heat and sauté the garlic, chopped anchovies, and

red pepper flakes. Cook for a few minutes until the

garlic is lightly golden and fragrant (about 2 to 3

minutes).

2. Add the capers and sliced olives, and stir to

combine.

3. Add in the chopped roma tomatoes and their juices

and stir to combine. Bring heat down to low, and

bring to a bare simmer for 10 minutes.

4. Add the zucchini noodles and mix well to combine,

until zucchini noodles are tender.

5. Divide the zucchini spaghetti puttanesca evenly

into two bowls, and then garnish with fresh parsley.

Pasta Puttanesca


http://dishbydish.net


ZOE RAISSAKISRecipe author

wildblend.co

Prep Time:


Cook Time: Yield: 10 minutes 10 minutes 2 servings

● 3 medium zucchinis, spiralized

into noodles

● 2 bacon slices

● ½ clove garlic, crushed

● Ghee or coconut oil, for cooking

● 2 eggs

● 1 T arrowroot starch

● ½ cup coconut cream

● 1 T nutritional yeast (more if

desired)


● Fresh parsley, chili flakes or

grated macadamia nuts (for

topping)

1. For the carbonara sauce, whisk eggs and arrowroot

in a medium bowl to combine. Bring coconut cream

to a boil in a medium saucepan. Reduce the heat,

whisk in egg mixture and arrowroot, and cook over

low heat until sauce thickens. Season with salt and

pepper.

2. Heat ghee in a skillet over high heat, add bacon

and fry until it starts to color.

3. Reduce heat to medium, add garlic and cook for a

couple of minutes.

4. Add the spiralized zucchini noodles and stir until

just tender, about 1 minute.

5. Remove from heat, toss zucchini in egg sauce, and

fold in more yeast for extra cheesy flavor.

6. Serve topped with fresh parsley, chili flakes or

grated macadamia nuts.

25 HEALTHY PALEO SNACKS - RECIPES 04

PASTA CARBONARAWITH

Light Zucchini Noodles

04RECIPE #

http://wildblend.co

http://wildblend.co


JENNAFER ASHLEYRecipe author

freshandfit.org

Prep Time:


Cook Time: Yield:

ONE POT

10 minutes 15 minutes 2 servings


● 2 garlic cloves, thinly sliced

● ½ cup red onion, thinly sliced

● 1 large sweet potato, peeled

● 1 cup cherry tomatoes, halved

● ½ t sea salt

● ¼ t chili flakes

● 8-10 basil leaves, torn

● Optional sauces: Paleo marinara

or Paleo pesto

1. Heat olive oil in a large pot over medium-low heat.

Add garlic and onion and sauté until garlic begins to

soften and become fragrant, about 5 minutes.

2. Meanwhile, spiral slice sweet potato using a 6-mm

blade.

3. Add sweet potato noodles along with tomatoes,

sea salt, chili flakes and basil to the pot. Cook 5

minutes, using tongs to gently toss every minute.

4. If using a sauce, add it to the pot and cook 4

minutes longer. Serve hot.

Sweet Potato Pasta


http://freshandfit.org



freshandfit.org

Prep Time:


Cook Time: Yield: 10 minutes 15 minuts 2 servings

For the Noodles:


● 1 cup celery, thinly sliced

● 1 cup shredded carrots

● 1 cup shredded green cabbage

● ½ cup green onions, thinly

sliced

● 2 T toasted sesame oil

For the Sauce:

● 4 T coconut aminos

● 1 t coconut sugar

● 1 garlic clove, minced

● ½ t ginger, grated

Optional toppings:

● Chopped cilantro

● Sesame seeds

1. Using a spiral slicer on 3mm blade, slice zucchini

into noodles and place into a bowl.

2. Heat sesame oil in a large skillet over medium heat.

Add celery, cabbage and carrots. Cook 5 minutes.

3. Whisk ingredients for sauce in a small bowl. Pour

sauce into skillet and stir. Cook 3 minutes.

4. Add scallions and zucchini noodles. Stir again.

Cook 4-5 minutes longer. Finish with sesame seeds

and cilantro.


HEALTHY CHOW MEINMADE WITH

LIGHT

Zucchini Noodles

06RECIPE #




freshandfit.org

Prep Time:



For the Salad:


● 1 cup artichoke hearts, drained

and halved

● 1 cup cucumber, chopped

● ½ cup sun-dried tomatoes

packed in oil, drained, and

julienned

● ½ cup red onion, thinly sliced

● ⅓ cup Kalamata olives, pitted

For the Dressing:

● ¼ cup olive oil

● 2 T lemon juice

● 4 large basil leaves, finely

chopped

● ½ t sea salt

● ¼ t dried oregano

● ¼ t black pepper

1. Using a spiral slicer on 3mm blade, slice zucchini

into noodles over a large bowl.

2. Add the rest of the vegetables to salad.

3. Whisk ingredients for dressing in a small bowl.

Pour over salad. Toss to coat zucchini noodles with

dressing.

4. Refrigerate salad until ready to serve.


GREEK PASTA SALADWITH

Zucchini Noodles

07RECIPE #




freshandfit.org

Prep Time:


Cook Time: Yield: 10 minutes 20 minutes 2-3 servings

For the Pad See Ew:

● 1 pound sweet potatoes, lightly

peeled

● 2 t beef tallow

● ¼ t sea salt

● ⅛ t black pepper

1. Preheat oven to 425ºF. Line a baking sheet with

parchment paper. Using a 6mm blade on spiral slicer,

slice potatoes into curly ribbons. Place into a bowl.

2. Melt tallow in a small saucepan over low heat. Pour

tallow over fries and toss together. Spread fries out

evenly on baking sheet. Season with pepper.

3. Bake for 10 minutes. Use tongs to gently toss fries

and return to oven for another 10 minutes. Season

with sea salt.


HEALTHY CURLY FRIESWITH

Sweet Potatoes




freshandfit.org

Prep Time:



● 2 large sweet potatoes, peeled

● 1 can unsweetened full-fat

coconut milk

● 1 medium poblano pepper

● 1 t garlic, minced

● 1 handful of cilantro, divided

● 1 small jalapeño pepper, stem

removed

● 1 T lime juice

● 1½ t sea salt

● 2 T tapioca starch

● 2 T olive oil

1. Turn oven to broil at 550ºF. Place poblano pepper

in oven on baking sheet. Broil until skin bubbles and

is charred, about 15 minutes.

2. Place poblano pepper in ziplock bag for 10

minutes.

3. While poblano rests, remove ends of sweet potato

so they are flat. Spiral slice sweet potato using 3mm

blade.

4. Remove poblano from bag, peel off skin and

remove the stem.

5. Combine poblano, jalapeño, garlic, lime juice and

half of cilantro in a food processor. Blend until just

combined.

6. Add coconut milk and blend until smooth.

7. Transfer mixture to a saucepan over low heat and

bring to a simmer. Add sea salt and stir.

8. Remove ½ cup of sauce and pour into a measuring

cup or bowl. whisk In tapioca starch until smooth and

thick.

9. Pour mixture back into saucepan and stir to

incorporate until sauce is thickened. Allow sauce to

simmer on low heat for 10 minutes longer.

10. In a separate large pan, heat olive oil over

medium heat. Add spiralized sweet potatoes and

cook until just tender stirring occasionally, about 10

minutes.

11. Serve sauce over sweet potato “noodles.” Garnish

with extra cilantro.


SWEET POTATO NOODLESWITH

Creamy Poblano Sauce





Prep Time:



● 3 medium sweet potatoes,

spiralized


● 1 medium onion, finely chopped

● 1 medium carrot, chopped

● 1 celery stalk, chopped

● 1 lb grass-fed ground beef

● 1 t dried oregano

● ½ t garlic powder

● 1 t smoked paprika

● ½ t chili powder

● 1 ½ cups chicken stock

● 1 cup crushed tomatoes

● Chopped tomatoes and green

onion to garnish

● Salt and pepper to taste

1. Heat extra virgin olive oil in a large skillet over

medium-high heat; add onion, carrot and celery.

Cook for 3 minutes until onion is translucent and

veggies are softened.

2. Increase heat to high and add ground beef. Cook

for 5 minutes, breaking meat up as it cooks, until beef

has browned and is no longer pink. Add oregano,

garlic powder, smoked paprika and chili powder.

Season with salt and pepper, to taste.

3. Stir in the chicken stock and the crushed tomatoes.

Reduce heat to medium-low and bring to a simmer;

add spiralized sweet potatoes and cook for another

10 minutes until sweet potatoes are slightly softened

and sauce is reduced. Remove from heat and top

with chopped tomatoes and spring onions. Serve

warm.

Tip: Take this cheeseburger casserole recipe up a

notch and add your favorite burger toppings like

pickled jalapeño or crumbled bacon. The variations

are endless!


SWEET POTATOCheeseburger Casserole

10RECIPE #





Prep Time:


Cook Time: Yield: 5 minutes 7 minutes 1 serving


● 1 ½ cups sweet potatoes,

spiralized

● ½ red bell pepper, cut into thin

strips

● ½ t turmeric

● 1 egg


● Chopped green onions

(optional)

1. Heat extra virgin olive oil in an 8-inch cast iron

skillet. Add the spiralized sweet potatoes and the bell

pepper. Season with turmeric, salt and pepper and

sauté for 5-6 minutes, until soft and tender.

2. Using a wooden spoon, make a well in the middle

of the noodles and crack an egg inside.

3. Season with salt and pepper and cook for another

2-3 minutes, or until cooked to your preference.

Garnish with chopped green onions and serve.


SWEET POTATOSPIRALIZED

Egg in a Hole

11RECIPE #





Prep Time:



● 1 medium red beet, washed

and peeled

● 1 medium sweet potato,

washed and peeled


● 1 medium summer squash

● 2 t Paleo sriracha sauce


● 2 t apple cider vinegar

● 2 t coconut aminos

● Pinch of salt and pepper

● Fresh parsley for garnish

● ⅛ cup pistachios, unshelled

and chopped

1. Cut the ends of the zucchini, summer squash,

sweet potato and beet. Spiralize them using a small,

3mm blade.

2. Heat a large skillet over medium-high heat. Add

the extra virgin olive oil, apple cider vinegar, coconut

aminos and sriracha sauce to the pan. Heat a few

minutes, then add the vegetable noodles.

3. Toss to coat the vegetables with the sauce. Cook

5-7 minutes until the noodles are al dente.

4. Remove from the stovetop and transfer to bowl.

Garnish with chopped pistachios and parsley and

serve.


SPICY RAINBOW PASTAWITH

All-Veggie Noodles

RECIPE # 12



MEGAN OLSONRecipe author

skinnyfitalicious.com

Prep Time:



● ½ cup cashews (soaked for 3

hours and drained)

● 3 T unsweetened coconut milk

● ½ T extra-virgin olive oil

● 2 medium chicken breasts

(sliced into thin strips)

● 2 zucchinis (spiralized)

● 1 red bell pepper (sliced into

1-inch strips)

● 1 green bell pepper (sliced into

1-inch strips)

● 2 plum tomatoes (diced)

● 1 t garlic powder

● 1 t onion powder

● 1 t cayenne pepper

● 1 t paprika

● 1 t oregano

● ½ t crushed red pepper flakes

● Salt & pepper to taste

1. Add cashews and coconut milk to a blender. Blend

on high until cashews are broken down. Consistency

should be crumbly. Set aside.

2. Preheat a skillet at medium heat. Add extra virgin

olive oil to the skillet with red and green bell peppers.

Sauté 5 minutes, then add sliced chicken breast, salt,

pepper, and other seasonings. Cook 5 minutes until

chicken is cooked through.

3. Stir in diced tomatoes and blended cashews,

covering the ingredients with the sauce. Cook

another 5 minutes until the sauce thickens.

4. Turn off the heat, add spiralized zucchinis, and toss

to combine.

5. Serve immediately!


CAJUN CHICKEN PASTAWITH

Light Zucchini Noodles

13RECIPE #

http://skinnyfitalicious.com



dishbydish.net


Prep Time:



For the Pad See Ew:

● 1 ½ lb chicken breast, sliced

into 1-inch thick strips

● 2 T coconut oil

● ¼ cup fish sauce



● ½ lb Chinese broccoli

● 2 large eggs, beaten


For the Stir-fry Sauce:

● ¼ cup coconut aminos

● 2 T fish sauce

● 3 T water

1. Whisk together the coconut oil, fish sauce and

minced garlic. Marinade the chicken in the mixture for

at least 30 minutes.

2. While the chicken is marinating, use a vegetable

peeler to slice the zucchini into thin, wide ribbons.

3. Wash and cut the Chinese broccoli into small

pieces, removing the stem.

4. To make the stir-fry sauce, mix the coconut aminos,

fish sauce, and water in a small bowl. Set aside.

5. Heat up a large skillet over medium heat and cook

the marinated chicken strips until they are cooked

through, then set aside.

6. In the same skillet, pour in the beaten eggs and

scramble them slightly until just cooked. Set aside.

7. Add a bit of coconut oil to the skillet and cook the

garlic and Chinese broccoli until the vegetables are

just wilted.

8. Return the scrambled eggs and chicken strips

to the skillet. Add the zucchini ribbons and stir-fry

sauce. Use a wooden spoon to stir for one minute.

Transfer to a plate and serve!

PAD SEE EWWITH

Zucchini Noodles



CONSUELO MORCILLORecipe author

honeyandfigskitchen.com

Prep Time:



● ¼ cup raw cashews

● 1 T nutritional yeast

● ¼ t garlic powder

● 1-2 t himalayan salt

● 1 T coconut oil

● ½ onion, chopped


● 2 cups shiitake mushrooms,

finely chopped

● 1 small eggplant, finely

chopped

● 1 ¼ cup organic tomato paste

● 1 T ground oregano

● 1 medium zucchini, spiralized

● A handful of fresh Italian basil

1. For the Parmesan “cheese:” Add cashews to your

food processor and pulse until reduced to small

crumbs. Add in nutritional yeast, garlic powder and

salt; pulse again until combined. Set aside.

2. For the meatless sauce: Heat the coconut oil in

a saucepan over medium heat. Add the onion and

garlic, and sautée for 2-3 minutes, stirring often so

they don’t burn.

3. Add the mushrooms and eggplant, and sautée for

10 minutes, continuing to stir.

4. Add the tomato paste, oregano, “cheese” and salt

to taste.

5. Reduce the heat to medium-low and sautée for 10-

12 minutes, until the sauce has thickened.

6. Plate the zucchini noodles and top with the sauce.

Garnish with fresh basil and enjoy!


ZUCCHINI NOODLESWITH MEATLESS

Mushroom Sauce

15RECIPE #

http://honeyandfigskitchen.com



freshandfit.org

Prep Time:



The Salad:

● 2 medium zucchini (ends cut

off)

● ½ cup cabbage (shredded)

● ½ cup carrots (shredded)

● 1 handful cilantro (chopped)

The Dressing:

● ½ cup creamy almond butter

(at room temperature)

● ⅓ cup toasted sesame oil

● 1 T blackstrap molasses

● 2 T lime juice

● 1 t ginger (grated)

● ½ t chili flakes

1. Using the 3mm blade of spiralizer, slice zucchini

into a large bowl. Add cabbage and carrots. Set aside.

2. Combine ingredients for dressing. Stir until smooth

and thick.

3. Pour dressing over zucchini. Stir to coat. Garnish

with cilantro. Refrigerate until ready to serve.


SPICY SESAME ALMONDZucchini Noodles

16RECIPE #




dishbydish.net

Prep Time:



● 1 lb chicken breast

● 1 large onion, diced

● 3 cups chopped celery (stem

only)

● 2 cups diced carrots

● 1 T ground turmeric


● 3 large zucchini, julienned into

thin noodles

● Fresh parsley, to garnish

1. Place chicken breast, diced onions, chopped

celery, and diced carrots in a large pot.

2. Cover with water and bring to a boil, then lower

heat to medium-high and cook until chicken breast

is cooked through (about 30 minutes). Chicken is

cooked when the juices run clear when you slice

into it.

3. Transfer the chicken to a plate and let it cool before

shredding it into pieces with two forks.

4. Add ground turmeric to the soup, then turn heat

down to medium-low. Let it simmer for 20 minutes

until vegetables are soft.

5. Add in zucchini noodles and cook for 5 minutes

until soft.

6. Divide zucchini noodles and soup into two bowls.

Top with shredded chicken and garnish with fresh

parsley.


WITH ZOODLES

TURMERICChicken Noodle Soup

17RECIPE #



REBBECA HUGHESRecipe author

barefootcoconut.co.uk

Prep Time:



● 4 zucchinis/courgettes

● 1 cup sun-dried tomatoes

● 3 to 4 big salad tomatoes

● 1 T olive oil

● 1 garlic clove, peeled

● Handful fresh basil

1. Spiralize or use a peeler to create zucchini noodles

or ribbons. Add to a bowl.

2. To make the sauce, add the sun-dried tomatoes,

salad tomatoes, olive oil, garlic and basil to a food

processor. Blend until combined into a smooth

consistency. Add more fresh tomatoes if necessary.

3. Add the tomato sauce to the zucchini noodles and

mix.

4. Enjoy by itself or topped with slices of roasted

chicken!


ZUCCHINI NOODLESWITH SUN-DRIED Tomato Sauce

18RECIPE #

http://barefootcoconut.co.uk



freshandfit.org

Prep Time:


Cook Time: Yield: 10 minutes 4 hours 4 servings

Crockpot Soup

● 3 boneless/skinless chicken

breasts

● 1 sweet potato, diced

● 3 celery stalks, sliced

● ½ cup red onion, diced

● 1 t garlic, minced

● 1 T curry powder

● 1 t sea salt

● 3 cups bone broth

● 1 cup full-fat coconut milk

Raw Toppings

● 1 handful fresh basil, chopped

● 2 cups zucchini noodles

● Sliced red onion

1. Arrange all chicken, vegetables and seasonings in

the crockpot.

2. Pour in liquid and turn crockpot to high setting.

Cover with lid and cook 4 hours or until chicken is

tender and cooked through.

3. Shred chicken with a fork and return to crockpot.

Stir to combine. Ladle stew into bowls and serve with

raw toppings.


WHATEVER-YOU-HAVECrockpot Soup

19RECIPE #




freshandfit.org


Prep Time:



● 2 lb boneless skinless chicken

breasts, diced

● ⅓ cup minced white onion

● 2/3 cup unsweetened, full-fat

coconut milk

● ¼ cup hatched green chiles or

minced jalapeños

● 2 t ground cumin

● ½ t oregano

● 1 t sea salt, divided

● ½ cup almond meal

● 1 T nutritional yeast

● 2 medium zucchini, spiralized

into ribbons using flat blade

● 1 handful cilantro, chopped

1. Preheat oven to 375ºF. In a casserole dish, evenly

spread diced chicken and onions.

2. In a small mixing bowl, stir together coconut milk,

chilies, cumin, oregano and ½ teaspoon sea salt. Pour

over chicken. Cover with lid or aluminum foil. Bake 35

minutes.

3. Stir together almond meal, nutritional yeast, and

remaining sea salt. Remove casserole from oven and

use tongs to gently incorporate zucchini noodles. Top

with almond meal mixture and return to oven for 15

minutes uncovered.

4. Serve hot with chopped cilantro.

CHICKEN ZOODLE EASY CREAMY

Casserole

20RECIPE #



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20TO USE YOUREASY WAYS

Spirizer

http://blog.paleohacks.com

Documents

20EASY WAYS - Amazon Web Services€¦ · Bake for 6-8 minutes until the veggies are slightly tender and the shrimp is pink and opaque. 6. Add the pesto sauce to the shrimp linguini