Spiralize Archives - Strength and Sunshine

Smoky Spiralized Purple Sweet Potato Fries

June 13, 2016 by Rebecca @ Strength and Sunshine 152 Comments

Take your fries up a few notches. These smoky spiralized purple sweet potato fries are anything but boring! Baked, crispy, colorful, & smoky! Gluten-free, vegan, paleo, & oil-free, these fries will change your life!

The day has come. I teased you at the start of the year and I just didn’t know when would be the perfect time to finally post these. I originally shared my most popular recipe, Spicy Spiralized Sweet Potato Fries, in May of 2015, well my friends, Summertime seems to be fry time! Let’s see if these catch on as much as their orange brother. I have faith they will. These guys are smokin’ and PURPLE!Read More

Spiralized Sweet Potato Crust Veggie Pizza

May 16, 2016 by Rebecca @ Strength and Sunshine 138 Comments

A spiralized sweet potato crust veggie pizza that redefines the definition of veggie pizza! A filling and nutritious healthy pizza that is all vegetable, making it gluten-free, vegan, paleo, grain-free and a perfect twist on the traditional pizza night pie!

I told you last week that I had more to share! So I’m officially declaring May, not only Celiac Awareness Month, but also PIZZA Month! You should smile; it’s a good thing! I also think it’s a mighty fine way to beckon late spring and summer to us. Pizza is surely not seasonal. You can make a seasonal pie, but let’s be honest. There is never ever a bad time to bake up a pie!

This veggie pizza was long overdue for sharing here on the blog. I believe it’s from last summer, so we’ve come full circle! It’s a little sad that I’ve let this one slip for so long. We need to spiralize more! Confession time: I don’t use my spiralizer much. Maybe once every few months? I know…shame.

It’s even in a very easily accessible place (unlike my slow cooker), right in a bottom cabinet with where extra food, protein powders, my falling apart toaster oven, and rice cooker live. But it sadly stays there (crying in the darkness!) Using it for pizza is one of the best ways to show it some love though. If I was a spiralizer, I’d want to be used to make pizza! This is one awesome pizza to boot! It may just be making the cassava crust jealous!

You know what my favorite thing about this spiralized pizza is? Single-serve! Why of course! I know some people find it hard to call any pizza anything but “single-serve” 😉 I know the “pie love” can run pretty deep at times! Did you know there are actually some people who don’t like pizza!? I know it sounds crazy, but it’s true. I recall this one lone child I went to school with, who said he hated pizza :O That’s pretty attuned with hating chocolate. A life without pizza is like a life without bagels (but worse!)

But there’s no pizza-haters here…right? Okay good, I’m glad we can all be friends. I understand some people having strong topping preferences, but hating the entire pizza culture? Unimaginable! That kid must have had some sad birthday parties…haha! And isn’t pizza such a typical college food? What must he be eating? I have one more mind blowing tidbit about this though that will blow your pizza-loving mind further.

His parents owned one of the most popular pizza places in our town :O I know! That kid hated pizza and grew-up in a PIZZA family…the definition of a pizza family! I don’t know how that happens. He was always pretty proud of his pizza-hating and never minded the stares he would get as he so boisterously told his preferences. You know what this means though? More pizza for us! The pizza-loving people of the world!

Spiralized Sweet Potato Crust Veggie Pizza

Spiralized Sweet Potato Crust Veggie Pizza

Author: Rebecca Pytell
Cook Time: 15 mins
Total Time: 15 mins
Yield: 1 1x
Category: Main
Cuisine: American, Italian

Scale

Ingredients

1 Large Sweet Potato (spiralized with 3mm Blade)
3 Baby Radishes (sliced)
3 Large Brussels Sprouts (quartered)
3 Large Bell Pepper Rings
2 Flax Eggs (mix 2 TB Milled Flax Seed + 6 TB Water, let sit.)
1–2 TB Nutritional Yeast
Sauce:
2 TB Unsalted Tomato Paste
1 Tsp Dried Oregano
1/2 Tsp Minced Garlic
1/2 Tsp Onion Powder
1/2 Tsp Dried Marjoram
1/2 Tsp Dried Basil
1/4 Tsp Black Pepper

Instructions

Preheat the oven to 450°F.
Mix the spiralized sweet potato with the flax egg mixture, using you hands (be gentle).
Mix the sauce ingredients together in a small bowl.
Grease a 9 inch round baking dish, cast iron skillet, or baking sheet lined with parchment or silpat, and place the spirlized potato in the center and form a tight circle shape.
Spoon on the sauce on top of the pizza crust, then layer on the veggies and sprinkle on the nutritional yeast.
Bake in the oven for 15-18 minutes. Use a spatula to gentle remove onto a plate.

Nutrition

Serving Size: 1

Now, this pizza is obviously more “fork-friendly” than, slice and eat with you hands. But if you want to get messy..use your hands 😉 I’m sure you know that’s what I do! I fully embrace the pizza culture in every way I possibly can!

**I get asked all the time, so THIS is the spiralizer you want to buy if you still don’t have one!**

So tell me:

+ Do you know any pizza-haters?

+ How often do you use your spiralizer?

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Raw Balsamic Tahini Beet Noodles

August 6, 2014 by Rebecca @ Strength and Sunshine 63 Comments

Too good not to share. Just too good. I made this glorious dish last week and lets just say it was a HUGE hit in the household. Not only did I like it (me and my crazy food tastes), but my mom LOVED it! I combined 2 new-to-me things as one dish and I am so glad I did. They work together like chocolate and peanut butter.

I present (…drum-roll…) Raw Balsamic TAHINI BEET NOODLES! The tahini and spiralized beet noodles are the new-to-me foods in this is dish. Since I absolutely adore raw beets and I have a lovely spiralizer, I had been wanting to make some beet noodles. I’ve only ever made zucchini noodles before this (and a failed attempt at eggplant noodles which actually lead to this recipe instead). Let me tell you. One large beet makes a boat-load of noodles! Mine made at least 5 or 6 cups! Spiralizing anything always leads to mass amounts of noodles though; you definitely get your produce-bang for your buck!

Now lets talk tahini. A few weeks ago, I tweeted asking how people like to use tahini besides in hummus. Well, the lovely folks of Soom Foods saw this tweet and started tweeting back and forth with me. They are sorta of local to me and they told me about some events they would be at (but not local enough). So instead, they asked if they could send me a jar to sample if I wanted. Of course I will never turn down free awesome food! I’ve never cooked or used tahini before (I’ve only had it already made in things). But I have had it on my foods to try forever now, just haven’t had the money to splurge on a whole jar (assuming that I might not like it or get much use out of it). By the way, if you don’t know what tahini is, it is just sesame seed paste (sesame seed “nut butter” if you will). Sesame is pretty awesome and I love toasted sesame oil and toasted sesame seeds so tahini would have to be a hit, right? Correct!

The sweetness of the beets combined with the tang and creaminess from the balsamic tahini sauce really was a perfect match. Plus I added in even extra raw crunch with some celery and an extra bitter bite with the arugula. It’s perfect eaten right away, but when my mom and I ate it the next day after it had time to marinate and get super chilled…my o my, it was taste heaven!

Raw Balsamic Tahini Beet Noodles

Ingredients: (serves 2 large portions or 4 smaller sides)

Balsamic Tahini Sauce:

+ 2 TB Balsamic Vinegar

+ 1 TB Tahini

+ 1/2 Tsp Chopped Garlic

+ 1/4 Tsp Onion Powder

The Salad:

+ 1 Large Beet (peeled and spiralized, about 4 cups)

+ 2 Celery Stalks (chopped)

+ 1 Cup Arugula

+ 1 TB Toasted Sesame seeds (topping)

Directions:

+ Spiralized your beet by peeling the outer “skin”, chopping both ends off, and then spiralize it!

+ In a small bowl, mix together the sauce ingredients.

+ In a large bowl, add the beet noodles, celery, and arugula. Then pour in your sauce and toss very well. Sprinkle in the sesame seeds.

+ Eat right away, or be patient and allow it to chill and marinate in the fridge for a few hours or overnight for optimal taste pleasure 😉

I was actually pretty shocked that my mom loved this so much. Since I had way to many noodles, I had put the extra in another container for some other time. But my mom (and I) gobbled this up so quick that I made a smaller batch the next day with the extra 😉

So tell me:

+ What is YOUR favorite use for tahini (besides using it in hummus)?

+ Have you ever made a dish that you were surprised was a huge hit?

*Recipe linking up for the week! WIAW, Allergy Free Wednesdays, #RecipeFridays, #RecipeOfTheWeek, #StrangeButGood, Gluten-Free Wednesdays, Real Food Friday, Gluten-Free Fridays, Tasty Tuesdays, Savoring Saturdays, Healthy Vegan Fridays, #Foodie Friday, Real Food Recipe Roundup, Gluten-Free Tuesdays, Tasty Tuesdays!*

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Lentil Quinoa Meatball Bolognese and Zucchini Noodles

February 12, 2014 by Rebecca @ Strength and Sunshine 40 Comments

I don’t feel like Wednesdays should be considered “hump-day”. They never feel like the half-way point. They just seem long and dragging. Come Thursday though, I start to see the light. Well, at least once I leave school on Thursday, then I start to relax knowing I have to get though only one more day. There are a few things that can make any day better though. Sunshine, moving your body (Wednesday is strength training for me!) but yoga would be fabulous as well, or being able to look forward to a yummy dinner. Something special and out of the ordinary is what I am talking about. None of the classic go-tos, but something that takes a little extra love but have a pay off that equals amazing.

I got a spiralizer for Christmas as I had always wanted one. I was so jealous when I saw all those amazing recipes using zucchini noodles, sweet potato noodles, etc. So fun and unique which is right up my ally for cooking. Plus, spiralizers are pretty cheap (this is the quality famous brand that you want!). I was worried that it would just be a piece of cheap plastic and way to difficult to actually get working. O, but I was so wrong. It was so easy to spiralize! All you have to do is pick your blade (there are 3), attach it, cut the ends off of the veggie you want spiralized, stick one end in the pointy circle, stick the other on the small raised circle, then just crank the handle and oodles and oodles of noodles pour out! It is so much fun, you will be addicted!

Lentil Quinoa Meatball Bolognese and Zucchini Noodles

Ingredients: (serves: 4)

+ 4 Medium Zucchini

For the Meatballs:

+ 1/2 Cup Quinoa

+ 1/2 Cup Brown Lentils

+ 1/2 Tsp each of Onion Powder, Garlic Powder, Black Pepper, and Smoked Paprika

+ 1 Tsp each of Dried Basil, Marjoram, Parsley, and Oregano

+ 1 Tsp Ener-G Egg Replacer

+ 1 TB Nutritional Yeast

For the Sauce:

+ 15oz Can of Salt-Free Plain Tomato Sauce

+ 15oz Can Salt-Free Fire Roasted Diced Tomatoes

+ 2 Small Shallots (diced)

+ 2 Small Eggplants (cut into discs and then quartered)

+ 1 1/2 Cup Roughly Chopped Portobello Mushrooms

+ 2 TB Nutritional Yeast

+ 1/2 Tsp each of Garlic Powder and Oregano

+ 1 Tsp Each of Dried Basil and Marjoram

+ A Few Cracks of White Peppercorns

Directions:

+ Watch this tutorial here on how to spiralize your zucchini if you need help. Otherwise, just go ahead and spiralize and then set them aside.

+ For the meatballs: Preheat the oven to 400°F. Cook your quinoa and lentils in a pot with 2 1/3 cup of water for about 20-30 minutes (until the water is all soaked up).

+ In a blender, add the quinoa and lentils, all the spices, herbs, nutritional yeast, and egg replacer. Blend until everything is combined, but still a bit lumpy for texture.

+ Then prepare a greased baking dish and roll small palm sized amounts of the meatball mixture in your hands. You can make them what ever size you want but I did about 3-4 for each person. Then place in the oven and bake for 15-20 minutes.

+For the sauce: Add all ingredients to a large sauce pot, stir, and heat on medium heat (covered) for about 15 minutes, stirring occasionally.

+ When everything is done, add the meatballs to the sauce and mix around. Then just plate form noodles and top with a few meatballs and lovely sauce 🙂 Enjoy!