Looking for a fun, new way to bring more excitement into your family meals? “The Spiralizer Recipe Book,” by Carina Wolff, is sure to change up your dinnertime routine. It features 150 easy-to-make recipes the whole family is sure to love. Spiralizers are new, must-have kitchen gadgets that help turn healthy fruits and veggies into beautiful and creative meals. This new recipe book shows you just how easy it can be to use one.
Wolff, a popular L.A.-based food blogger and health and nutrition writer, is best known for her creative food blog “Kale Me Maybe.” Like most of Wolff’s recipes, “The Spiralizer Recipe Book” focuses on plant-based cooking and features delicious options including Butternut Squash “Mac and Cheese” and “California Roll in a Bowl.” Since most of the recipes in the book are Paleo friendly, gluten free and low carb, you can feel good about eating them! The book’s Breakfasts, Sandwiches, Salads, Entrees and Desserts sections each highlight the numerous innovative ways you can incorporate a spiralizer (or any other peeler, for that matter) into meals throughout the day.
Avocado Toast with Zucchini Ribbons and Almond Pesto
Avocado toast is having a moment right now, but the simple breakfast dish can get boring pretty fast. Why not spruce up your avocado toast by adding some toppings? Since zucchini is soft, it blends well with the smooth texture of avocado, and a little dash of almond pesto gives your breakfast a zesty punch. You’ll also get some morning protein and a boost of brainpower from the almonds, which contain vitamins and minerals that can help improve your energy and focus throughout the day.
4 slices whole-grain bread
2 large, ripe avocados
½ tablespoon extra-virgin olive oil
Ingredients for Almond Pesto:
2 tablespoons raw almonds
1 cup arugula
1 clove garlic
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
Optional: red chili flakes
Lightly toast bread in the toaster oven until golden. While bread is toasting, slice avocados in half and remove the pit. With a fork, scoop out both avocados and place in a small bowl. Mash avocados with fork until mostly smooth, with a few chunks here and there. When bread is done toasting, remove from toaster oven and spread avocado evenly on top of each slice.
Cut zucchini in half crosswise and slice off each end. Spiralize using a straight blade so it comes out in ribbons. Heat ½ tablespoon olive oil in a small pan on medium-low heat. Cook for about 2-3 minutes until zucchini has softened up a bit. Remove from pan and spread on top of avocado.
To make pesto, add almonds, arugula, garlic, lemon juice and olive oil to a blender or food processor and blend until smooth. Spoon on top of zucchini, top with red chili flakes if desired, and serve immediately.
Tips to keep your toast fresh: If you need to let your toasts sit before serving, be sure to squeeze a little bit of lemon juice over the avocado to help prevent it from turning brown. The citric acid helps keep the avocado fresh, and the lemon flavor will only enhance the taste once you serve.