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I have posted recipes for vegetable noodles in the past and today I have even more ideas for you. We all know that we need to eat more vegetables. These recipes will help you up your vegetable routine. Variety will keep your taste buds satisfied.

The best vegetables to spiralize are:

  • zucchini (the big one we all know)

  • yellow squash

  • sweet potato

  • carrots

  • beets

  • butternut squash

  • cucumbers

  • kohlrabi

  • broccoli stalk

  • cabbage


Try this chicken salad the next time you are in the mood for some zing!


  • 1 tablespoon sunflower seed butter or your favorite nut butter

  • 1 teaspoon sriracha

  • Juice from ½ lime

  • Pinch of salt


  • 1 medium zucchini ends trimmed

  • 1 small carrot, peeled and thinly sliced

  • 1 cup leftover cooked chicken shredded

  • ¼ avocado, peeled and thinly sliced

  • ½ cup cherry tomatoes halved

  • 1 small scallion thinly sliced

  • 1 tablespoon fresh cilantro leaves

  • 1 teaspoon toasted sesame seeds

  1. Make the dressing in a large bowl by combining the sunflower seed butter, sriracha, lime juice, and a pinch of salt. Whisk well to blend a thick sauce. Ta-dah!

  2. Now go grab your veggies and leftover cooked chicken from the fridge. Get your vegetable spiralizer and make your zoodles. (My new favorite spiralizer is The Inspiralizer, designed by Ali Maffucci. Of course, if you’re not going to make veggie noodles all the time, you can just buy an inexpensive julienne peeler or an Oxo handheld spiralizer.)

  3. Finish dicing and chopping your other veggies and herbs.

  4. Dump the raw zoodles into the bowl of dressing and add the julienned carrots and chicken. Toss well to combine.

  5. If you’re feeling fancy, transfer the salad to a clean bowl and top with cherry tomatoes, sliced avocado, green onions, cilantro, and toasted sesame seeds. Eat immediately.


Up this traditional salad with the addition of zucchini and chicken. You'll love this!

  • ​4 ​large zucchini

  • ​1 cup shredded chicken​

  • 2 tbsp. extra-virgin olive oil

  • kosher salt

  • Freshly ground black pepper

  • 2 c. cherry tomatoes halved

  • 1 c. mozzarella balls quartered if large

  • 1/4 c. fresh basil leaves

  • 2 tbsp. balsamic vinegar​

  1. Using a spiralizer, create zoodles out of zucchini.

  2. Add zoodles and chicken to a large bowl, toss with olive oil and season with salt and pepper. Let marinate 15 minutes.

  3. Add tomatoes, mozzarella and basil to zoodles and toss until combined.

  4. Drizzle with balsamic and serve.


This recipe would work well with sweet potato noodles. Get your sweet and hot fix here.

  • pound ground turkey

Enchilada Sauce:

  • 1 (14.5 oz) can tomato sauce

  • 2 tablespoon tomato paste

  • 2 tablespoon chili powder

  • 2 tablespoon cumin

  • 1 teaspoon onion powder

  • 1 teaspoon garlic powder

  • 1/4 teaspoon paprika

  • 1/8 teaspoon cayenne

  • 1/4 teaspoon salt

  • 1/4 teaspoon pepper

  • 1 (14.5 ounce can) black beans, drained & rinsed

  • 1 cup fresh corn kernels

  • 1 cup shredded cheddar cheese

  • 1 cup cherry tomatoes halved

  • 4 small zucchini noodles spiralized

  • 1 avocado sliced

  • green onions or chives garnish

  • cheddar cheese, for garnish if desired

  1. Prepare the zucchini noodles: Spiralize zucchini using the ribbon blade or a vegetable peeler; set aside. Pat dry with a paper towel. (This step can be done up to 3 days in advance. Simply store zoodles in an airtight container with a paper towel to help absorb excess moisture.)

  2. Heat a large skillet over medium-high heat and spray with nonstick cooking spray. Add in the ground turkey and cook until browned, about 3-4 minutes, making sure to crumble and break down into small pieces as it cooks; drain excess fat.

  3. Add the tomato sauce, tomato paste, chili powder, cumin, onion powder, garlic powder, paprika, cayenne, salt, and pepper. Stir well to fully incorporate.

  4. Cook for 2 to 3 minutes, or until starting to thicken.

  5. Add the black beans, corn, cheddar cheese, and cherry tomatoes. Cook for 2 minutes, or until starting to heat through.

  6. Add the ribboned zucchini noodles, cook for 5 minutes, stirring every 2 minutes or so.

  7. Remove from stove, top with sliced avocado and sprinkle with green onions and more cheddar cheese if desired.​


I​ love beets. This combination will surprise you while being so good for you.

  • 3 raw beets made into noodles

  • 2 Tablespoons of olive oil

  • 1 teaspoon of Italian seasoning

  • salt and pepper to taste

  • 1/4 cup pine nuts toasted.

  • 1/4 cup goat cheese crumbled

  • 1/2 cup baby spinach minced

  • 1 Tablespoon of white balsamic vinegar

  • 2 Tablespoons of olive oil

  1. Preheat oven to 450 degrees.

  2. Wash and peel your beets and then make them into noodles using a spiralizer. If you don't have one, you can chop your beets into a fine dice.

  3. Toss your beets with 2 Tablespoons of olive oil, Italian seasoning and bit of salt and pepper.

  4. Place on a sprayed cookie sheet and spread them out so they all cook evenly.

  5. Bake for 10 minutes. Take them out of the oven and let cool.

  6. Once cooled, toss with spinach, 2 Tablespoons of olive oil and vinegar.

  7. Add your goat cheese and lightly toss.

  8. Top with your toasted pine nuts.

  9. Refrigerate until ready to eat.

Note: To toast your pine nuts, add them to a dry skillet over medium low heat. Stir frequently until golden brown. Watch as they can burn easily. Should only take about 5 minutes.


The crispy cucumbers along with the sauce will cool you on a hot spring day. You could substitute sunbutter or any other nut or seed butter for the peanut butter.​


  • 2/3 cup creamy natural peanut butter (or any other nut butter)

  • 2 tablespoons rice vinegar

  • 2 1/2 tablespoons gluten-free Tamari (or coconut aminos)

  • 2 teaspoons sesame oil

  • 2 teaspoons agave (or honey)

  • 1 teaspoon fresh lime juice

  • 1 clove garlic, minced

  • 1 teaspoon finely grated ginger

  • Dash of red pepper flakes, to taste

  • 1/3 cup warm water


  • 2 large seedless cucumbers

  • 1/3 cup chopped fresh cilantro for garnish

  • 1/3 cup chopped peanuts for garnish (optional)

  1. First, make the peanut sauce. In a large bowl, combine peanut butter, rice vinegar, coconut aminos, sesame oil, agave, and lime juice. Whisk until smooth. Stir in garlic, ginger, and red pepper flakes. Whisk in the warm water until sauce is smooth.

  2. Next, make the cucumber noodles. Adjust the julienne blade on a mandoline to the 1/8-inch-thick setting. Carefully run a cucumber down the blade, slicing the cucumber to form noodles. Continue with the other cucumber. If you don’t have a mandoline you can use a julienne peeler to make the noodles or a spiralizer.

  3. Place cucumber noodles on a plate or in a bowl. Drizzle with peanut sauce and toss gently. Top with cilantro and peanuts. Serve and enjoy!



It's kohlrabi harvest time. Spiralize the bulb for ​this great salad. I'm not a fan of pine nuts, so any nut or seed will work.

  1. ½ cup walnuts

  2. ½ cup pine nuts

  3. 5 cloves of garlic sliced thinly

  4. 1.5 tablespoons extra virgin olive oil

  5. 2 medium kohlrabi bulbs, peeled, Blade C, noodles trimmed

  6. 1.5 teaspoons dried oregano

  7. ¼ cup golden raisins

  8. salt and pepper, to taste

  9. Place the walnuts, pine nuts and garlic in a food processor and pulse until finely chopped.

  10. Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the kohlrabi noodles and cook for 2 minutes or until they begin to soften. Then, add in the oregano, pulsed nut mixture, raisins and season with salt and pepper. Cook for 3-5 minutes, stirring constantly to avoid burning the nuts but just enough to fully cook the kohlrabi.

  11. Serve into bowls.

​WOW! I hope this week's recipes inspire you to add more veggies into your meals. Have fun! Have fun mixing the flavors and the colors. Eat the rainbow.

Here's to your health! Happy Cooking!



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