Sweet Potato Mac and Cheese

  • 1 large sweet potato, peeled, spiral sliced using the think end of you Spiralizer
  • 2 tbsp real butter
  • 1 tbsp coconut flour
  • 1/3 cup plain almond milk
  • 1/2 cup grated sharp cheddar cheese
  • 1/4 cup grated parmesan cheese
  1. Take your spiralized sweet potato noodles and cut into half-moon shapes. Set aside.
  2. In a large skillet, coat with olive oil and add in the sweet potato noodles. Cook, tossing frequently, until cooked, for 5-7 minutes. When done, set aside.
  3. In a large saucepan, add in the  butter and let melt. Once melted, add in the coconut flour and whisk together until flour absorbs butter and becomes thick. Then, add in the almond milk and whisk together constantly until mixture thickens.
  4. Once the mixture thickens, add in the sweet potato noodles and stir to combine. Once combined, add in the cheese and stir again to combine. If it is too thick, add in more almond milk. Once the cheeses have melted into the noodles and consistency is to your preference, divide into bowls and enjoy!

Creamy Avocado Zucchini Pasta with Shrimp

  • 10 oz cooked shrimps, peeled 
  • 2 medium zucchini, peeled

    For the sauce
  • 1 avocado
  • the juice of 1/2 lemon
  • 3 tbsp coconut milk
  • 1/4 tsp tabasco
  • salt to taste

  1. Using your KitcheNiche Spiralizer, make zucchini noodles.
  2. Combine all the sauce ingredients in your food processor or blender until smooth. Scrape the edges of the bowl as needed.
  3. Toss zucchini pasta with sauce, top with shrimps and serve.

Zucchini Spaghetti Skillet with Kale, Chickpeas and Poached Eggs

  • 1/2 tbsp olive oil
  • 1 garlic clove, minced
  • 1/4 cup diced shallots
  • 1 cup diced tomatoes
  • 2 tbsp Spicy Red Pepper Sauce
  • 1/2 tsp cumin
  • 1 small pinch of saffron
  • salt and pepper, to taste
  • 1.5 cups chopped kale
  • 3/4 cup chickpeas
  • 2 medium zucchinis spiralized, thick end of your KitcheNiche Spiralizer
  • 2 whole eggs
  • feta and chopped parsley, to garnish
  1. Place a medium skillet over medium-low heat and add in the olive oil. Once the oil heats, add in garlic and shallots. Cook for 30 seconds and then add in the diced tomatoes, spicy red pepper sauce, cumin, saffron and season with salt and pepper. Stir to combine and let cook for 1 minute.
  2. Add in the chopped kale, stir to combine and let cook until sauce is reduced. Once sauce is reduced, add in the zucchini noodles and chickpeas. Toss the noodles around until covered in the sauce.
  3. Move the mixture around to create two pockets for the eggs. Crack one egg into each pocket. Cover the skillet and let cook for about 5 minutes or until egg whites have fully set.
  4. Remove the cover, garnish with parsley and feta. Enjoy!

Carrot pasta with a creamy zesty garlic sauce

  • For the noodles:
  • 1 big carrot, made into noodles use your KitcheNiche Spiral Vegetable Slicer
  • For the sauce:
  • 1 full TBSP unhulled tahini (or the regular tahini if you want)
  • 1 TBSP good walnut oil (or good olive oil)
  • 3 TBSP fresh lemon juice
  • 1 tsp tamari/soy sauce
  • 1 tsp grated ginger
  • 1 small garlic clove, grated
  • To top: handful of parsley (chopped), sesame seeds, pine nuts or chopped almonds.
  1. Mix all the ingredients for the sauce until you get them all combined.
  2. Spiralize your carrot into noodles.
  3. Pour sauce over the carrots and gently mix them by hand to coat.
  4. Top with parsley, sesame and pine nuts and serve fresh.

Zucchini Spaghetti with Easy Lentil Marinara

  • 1 cup dried lentils
  • 2 cups water
  • 2 tablespoons olive oil, divided
  • 1 medium yellow onion, diced
  • 2 garlic cloves, minced
  • 2-15 oz cans organic tomato sauce
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 6 medium zucchini, spiralized with your KitcheNiche Spiralizer
  • salt and black pepper to taste

  1. Add lentils and 2 cups of water to a medium pot. Bring to a boil and then lower to a simmer and cook until lentils are tender and liquid is evaporated, about 30 minutes.
  2. Meanwhile, add 1 tablespoon olive oil to a pan over medium heat. Add the onion and saute for 5 minutes, or until translucent. Add the garlic cloves and saute for an additional minute, until fragrant.
  3. Add the tomato sauce, basil, oregano, thyme, and salt and pepper to taste. Simmer on low for 20 minutes.
  4. When lentils are done cooking, add them to the sauce and simmer for an additional 5 - 10 minutes.
  5. In a separate pan, add the remaining tablespoon of olive oil and saute the zucchini pasta for 5 - 10 minutes, until desired tenderness is achieved. Fresh zucchini will often lose moisture as the zucchini pasta cooks so be sure to drain any liquid that has built up in the pan.
  6. Divide the pasta among four plates and top with lentil marinara. Serve hot.

Rainbow Veggie Raw Pad Thai

  • 1 medium zucchini, spiraled using your KitcheNiche Spiral Veggie Slicer
  • 2 large carrots, spiral sliced
  • 1 red pepper, thinly sliced
  • 1 cup thinly sliced red cabbage
  • 3/4 cup frozen edamame, thawed
  • 3 green onions, thinly sliced
  • 1 tablespoon hemp seeds
  • 1 teaspoon sesame seeds
For the dressing
  • 1 garlic clove
  • 1/4 cup raw almond butter or peanut butter
  • 2 tablespoons fresh lime juice
  • 2 tablespoons low-sodium tamari or soy sauce
  • 2 tablespoons water
  • 2.5 teaspoons pure maple syrup
  • 1/2 tablespoon toasted sesame oil
  • 1 teaspoon freshly grated ginger
1. Prep vegetables. Add the zucchini, carrots, pepper, and cabbage into one or two large bowls. Toss with hands to combine.

2. Prepare the dressing by dumping all dressing ingredients in a bowl and whisk by hand. The dressing may seem a bit thin at first, but it thickens as it sits.

3. Top bowls with edamame (or tofu), green onion, hemp seeds, and sesame seeds. Pour on dressing and enjoy!

Sweet Potato Noodle Bolognese with Quinoa & Toasted Crushed Almonds

  • 3 tbsp dry quinoa
  • 1/4 cup + 3 tbsp water
  • salt, to taste
  • 1 tbsp olive oil
  • 2 tsp minced garlic
  • 1/4 tsp red pepper flakes
  • 1/4 cup chopped celery
  • 1/4 cup peeled and chopped carrot
  • handful of almonds (less than 1/4 cup)
  • 1/4 cup diced red onion
  • (1) 14-oz can of diced tomatoes
  • 1 tsp oregano flakes
  • pepper, to taste
  • 1.5 large sweet potato, peeled & Spiralized with your KitcheNiche Spiralizer on the thick spaghetti end.
  • olive oil 
  • 1 tsp garlic powder
  1. Place a small saucepan over high heat with the quinoa and water. Add a pinch of salt and bring to a boil and then lower heat and simmer until all water evaporates and quinoa is fluffy. Set aside in a bowl once done.
  2. As the quinoa is cooking, place your carrot and celery in a food processor and pulse until no large chunks remain. Set aside.
  3. Clean out the food processor and add in the almonds. Crush until chunky. Place a small skillet over medium heat and add in the crushed almonds. Cook for about 3 minutes or until almonds become fragrant. Set aside.
  4. Place a large saucepan over medium heat. Add in the olive oil and once it heats up, add in the garlic and cook for 1 minute. Add in the red pepper flakes, cook for 30 seconds, and then add in the celery-carrot mixture and red onions. Cook for about 3-4 minutes or until vegetables soften.
  5. Add the diced tomatoes, season with oregano and salt and pepper. Crush tomatoes using the back of a fork or potato masher. Cook for about 10-15 minutes or until sauce is mostly reduced. You want the sauce to be thick but still be juicy.
  6. As the sauce is cooking, add the spiralized sweet potato noodles to a large skillet over medium heat. Lightly drizzle the noodles with olive oil and season with salt, pepper and garlic powder. Toss frequently until noodles have wilted and softened, about 5-10 minutes.
  7. Once the sauce is done, add in the cooked quinoa and stir to combine. Add in the cooked sweet potato noodles and toss to combine.
  8. Plate the noodles into the bowls and top each with even amounts of toasted crushed almonds. Enjoy!

Winter Caprese Beet Noodle Pasta Salad

  • 1 large beet Spiralized
  • olive oil, to drizzle
  • salt and pepper, to taste
  • 5 cherry tomatoes
  • 1 garlic clove, sliced thinly.
  • 3-4 mini balls of mozzarella cheese
  • 1 tbsp fresh chopped parsley
  1. Preheat the oven to 400 degrees.
  2. Place the tomatoes on a baking tray. Drizzle with olive oil and season with salt and pepper. Place in the oven (once preheated) and roast for 15 minutes. After 10 minutes, add in the garlic.
  3. Take the beet and chop both ends off.  Place the beet into you KitcheNiche Spiralizer and spiralize it. Place the beet noodles onto a baking tray, drizzle with olive oil and season generously with salt and pepper. Toss to combine.
  4. Five minutes into roasting the tomatoes, add the beet noodles into the oven. Let cook for 2 minutes, remove and place the mozzarella balls randomly on top of the noodles. Let cook for another 5-7 minutes or until mozzarella has melted and noodles are darker in color and have softened.
  5. Remove the noodles from the oven and transfer to a bowl. Top the noodles and mozzarella with the roasted tomatoes. Garnish with chopped parsley and enjoy!

Zucchini Noodle Miso Ramen  Soup 

  • 4 medium zucchini, Spiralized
  • 8 cups of water
  • 1 large onion, quartered
  • 4 large carrots, 2 carrots cut into thirds, 2 carrots thinly Spiralized
  • ½ a small acorn squash, cut into large cubes
  • 2 cups of chopped greens such as kale, beet greens, collard greens or chard
  • 2 celery stalks, coarsely chopped
  • ½ cup cabbage
  • 2 inch piece fresh ginger, cut into four
  • 2 cloves of whole garlic, cut in thirds
  • 1½ tablespoons miso paste
  • 1 scallion, green part chopped
  • Garnish: fresh lime, cilantro & parsley to finish
  1. Spiralize the zucchini, skin on and in a colander over a bowl. Using a KitcheNiche Spiral Vegetable Slicer. Let drip or rest on the counter up to two hours. (leaving uncovered in the fridge accelerates this) The drier they are, the better they stand up to the hot broth.
  2. Make the broth. Combine the remaining ingredients (except the thinly sliced carrots & scallion) into a large stock pot. Bring to a rapid boil, then reduce to a simmer for one hour. You can let it simmer longer for a deeper flavor.
  3. Strain out the vegetables and return to the pot. Add thinly spiralized carrots and return to a boil for 3 to 5 minutes, depending on how cooked you like the carrots.
  4. Portion out zucchini noodles into bowls and pour hot broth over.
  5. Finish with chopped scallions, fresh lime, cilantro or parsley.

Cucumber & Red Onion Salad

n easy, low-calorie and tasty side dish you'll find yourself making again and again.

  • 2 cups spiralized cucumber (about 2 medium-sized cucumbers)
  • ¼ cup red onion, thinly sliced.
  • 2 Tablespoons seasoned rice vinegar
  • 1 teaspoon sesame seeds

  1. Allow cucumber to drain in a colander for about 20 minutes and blot dry with a towel.
  2. Toss cucumber and red onion with seasoned rice vinegar.
  3. If desired, toast sesame seeds by heating in non-stick pan for about 5 minutes or until sesame seeds begin to brown and are fragrant. Stir frequently.
  4. Drain off excess liquid before serving.
  5. Top with sesame seeds.

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