The Healthy Spiralizer Cookbook (53 page)

Thin-cutting blade

SERVES 4

GLUTEN-FREE

PER SERVING:
Calories: 657; Total Fat: 51g; Saturated Fat: 21g; Cholesterol: 62mg;
Total Carbs: 19g; Fiber: 6g; Protein: 35g

FOR THE PORK

¼ cup olive oil

1 teaspoons sesame oil

½ teaspoon chili oil

¼ cup rice vinegar

2 tablespoons wheat-free tamari or coconut aminos

12 ounces pork tenderloin

2 tablespoons coconut oil

FOR THE NOODLES

3 tablespoons coconut oil

¼ teaspoon chili oil

3 scallions, sliced

1 tablespoon grated ginger

6 zucchini, ends cut flat and spiralized into spaghetti noodles

3 garlic cloves, minced

1 cup Nut Butter Sauce (
here
), made with peanut butter

2 tablespoons chopped fresh cilantro

TO MAKE THE PORK

1. In a small bowl, whisk together the olive oil, sesame oil, chili oil, rice vinegar, and tamari.

2. In a large zipper bag, combine the pork with the marinade. Marinate for at least 4 hours and up to 10 hours.

3. Preheat the oven to 425°F.

4. In a large ovenproof skillet, heat the coconut oil over medium-high heat.

5. Remove the pork from the marinade and pat it dry with paper towels.

6. Sear the tenderloin on all sides, about 3 minutes per side.

7. Transfer the tenderloin to the preheated oven and roast until the internal temperature registers 145°F, about 15 to 20 minutes. Rest, tented with foil, for 20 minutes.

8. Cut the tenderloin into ½-inch thick slices.

TO MAKE THE NOODLES

1. In a large sauté pan, heat the coconut oil and chili oil over medium-high heat.

2. Add the scallions, ginger, and zucchini noodles. Cook, stirring frequently, until zucchini is tender, about 5 minutes.

3. Add the garlic and cook, stirring constantly, until it is fragrant, 30 to 60 seconds.

4. Stir in the nut butter sauce, cooking until it is warmed through, about 1 minute.

5. Stir in the cilantro, and serve the noodles topped with the tenderloin.

Shredder blade

Blade D

SERVES 4

GLUTEN-FREE, PALEO-FRIENDLY

PER SERVING:
Calories: 548; Total Fat: 37g; Saturated Fat: 11g; Cholesterol: 80mg;
Total Carbs: 31g; Fiber: 13g; Protein: 23g

Spiralizer alternative:
If you have an hourglass spiralizer, you can replace the jicama with 2 large, peeled carrots.

1 medium jicama, peeled, ends cut flat, and spiralized into spaghetti noodles

2 tablespoons olive oil

1 pound linguica, cut into 1-inch pieces

½ onion, chopped

½ red pepper, seeded and chopped

½ yellow pepper, seeded and chopped

½ green pepper, seeded and chopped

3 garlic cloves, minced

1 (14-ounce) can crushed tomatoes, undrained

1 tablespoon smoked paprika

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

1. In the bowl of a food processor fitted with a chopping blade, pulse the jicama noodles until it resembles rice, about 10 one-second pulses. Set aside.

2. In a large pot, heat the olive oil over medium-high heat until it shimmers.

3. Add the linguica and cook, stirring occasionally, until cooked through, 5 to 7 minutes. Remove the linguica from the pot with a slotted spoon and set it aside.

4. In the same pot, add the onion, red pepper, yellow pepper, and green pepper. Cook, stirring occasionally, until vegetables are soft, about 5 minutes.

5. Add the garlic cloves and cook, stirring constantly, until it is fragrant, 30 to 60 seconds.

6. Add the crushed tomatoes, smoked paprika, salt, pepper, reserved jicama rice, and reserved linguica.

7. Cook, stirring occasionally, until the rice is tender, about 5 minutes.