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I think that’s the exact one I use... I got it on amazon: https://www.amazon.com/dp/B0007Y9WHQ/ref=cm_sw_r_cp_api_IimWBb70GBZ5Q
I love that you can change the blades and idk $22 was within my budget. The only issue I have is that it’s hard to clean but I think that goes for most spiralizers.
agree with anbeav, stick to meals of solid food.
i've been experimenting with keto "pastas".. been digging pesto zoodles with chicken lately. i tried shirataki noodles, but the texture is kind of weird and theyre pretty expensive. i bought this and it works pretty well:
I was paleo quite awhile before I went vegan, and actually it's the thing that really kicked off my healthy eating and helped me lose a ton of weight.
I think the biggest thing is get rid of all the processed, non-paleo foods in your house and find good replacements. I got a vegetable spiralizer and started using spaghetti squash as a pasta replacement, as I'm a huge pasta fiend. I still do this today!
Grab a paleo cookbook and make a large meal such as a bean-free pot of chili so you can eat that throughout the week.
Just a few tips and tricks from me, best of luck with that!!
Thank you everyone for your input, it is very appreciated! I ordered this one and the inspiralized cook book.
Excited by the possibilities! I love 'slaw' type salads and not having to chop cabbage or shred carrots and chop apples by hand anymore is a nice perk, too!
yup I bought https://www.amazon.com/Paderno-World-Cuisine-A4982799-Tri-Blade/dp/B0007Y9WHQ/ref=sr_1_5?s=kitchen&ie=UTF8&qid=1480355729&sr=1-5&keywords=spiralizer
But I don't like it-I'm going for a handheld next time it seems like it'd be easier to clean and less cumbersome.
Typically make your own. It's just a sliced up zucchini. You can just use a knife or mandolin for crude ones or buy a spiralizer at the store. WalMart sells Vegeti brand. I ordered a paderno tri blade from Amazon.
I just ordered this spiralizer after looking at it for a few months. I have a mandolin slicer so it seems a little impractical to get another thing to chop veggies- but the spirals look so fun! There are a ton of reviews and it looks like it's going to be a great purchase.
If you buy one of those noodle cutter things, it should work.
You could make the chili olive oil yourself by putting a chili pepper in a bottle of olive oil for a week or so, but most grocery stores will sell flavored olive oil. You could also use chili powder and olive oil but it's not as good. Although if you can find chipotle oil or powder, this could work well.
A spiralizer if you don't have one. Mine was cheap and replacing spaghetti with strands of zucchini and carrots is really really good.
This one drops to >$20 pretty frequently I think
One thing I've found to be really filling, low-cal and delicious is zoodles - zucchini spiralized into noodles. I saute them with some olive oil, salt and garlic and top with parmesan cheese, it's delicious and much more pasta-y than vegetable-y. This is the spiralizer that I use.
I'm kind of weird about some texture stuff, and I find it's helpful to try to identify what actually bothers me about <thing I don't like>. If you know why you don't like something, then you can go about looking for veggies/etc that don't have that trait, which you will hopefully have more success with.
If you have issues with green leafy veggies, there are plenty of other veggie types! Try broccoli, it's a lot more "solid" and doesn't have that weird "watery" consistency that celery kind of does. I like it with some melted cheese, or in pretty much any kind of Asian dish, or even just plain with some butter and garlic salt.
Someone else brought up trying vegetables in different "forms" - one thing that really helped me on my weight loss journey was zucchini noodles. I really missed pasta (used to eat a ton of mac & cheese) so this was a nice substitute for a high-calorie option. I sauté them with some olive oil, garlic, salt and topped with parmesan cheese - delicious, super filling, and insanely low-cal, so it was a great lunch option on days when I knew I'd be having a heavy dinner/drinks with friends/dessert. I use a spiralizer to make mine, they're pretty cheap on Amazon.
I use this spiraler http://www.amazon.com/Paderno-World-Cuisine-A4982799-Tri-Blade/dp/B0007Y9WHQ/ref=sr_1_2?ie=UTF8&qid=1442711343&sr=8-2&keywords=paderno+spiralizer
I peel the zucchini and then put them through the spiraler..... And then I heat up some extra virgin olive oil, add a little salt and sauté the zoodles for a few minutes... Pretty much until they are soft .... Be careful to over cook, they will turn to mush.. They do cook down some... For my family of 4 I usually make 4 large zucchinis ...
Some times I will put some onion through the spiraler as well and sauté that and some fresh pressed garlic in the oil first... But since I'm trying to do more low carb... I cut out the onion now...
I made shrimp scampi the other day with zoodles too.. It was delicious as well... And my kids loved it.
That is the one I bought off amazon I got it on a random sale for like half off.... Normal price is $36.... I just saw another one that looks the same for $28 on Amazon as well...
Love it though...
This is the one I have but there are other off-brands that are $5-10 less. I've had mine for about 5 years and it still works like a champ.
It's bigger, so the cleanup isn't as easy, but I can crank out 3 full zucchinis in like 15 seconds!
That sounds very much like the process I went through a few years back.
I'm still on the rice although not as much as before, but the wife and I bought one of these and it is amazing and has made giving up pasta pretty much a non-issue. So far yams, sweet potatoes and zucchini with the small attachment make the best noodles. One decent-sized yam makes enough noodles for two. For perfect al dente "pasta" I boil a pot of water, turn the heat off, toss the noodles in for five minutes then strain. Add your choice of sauce (meat sauce here) and you're good to go.
I have the Paderno one as well and it works great! I love all of the different blades.
Spiralizer makes it easy. My SO bought me one years back and it's packed in a box somewhere but I love it.
Otherwise no not too hard, just skin the zucchini and use a small sharp knife to cut into strips. They don't have to be ultra-skinny, once you salt and drain them, or sauté them lightly, they will shrink down.
I've just discovered zoodles and it's been life-altering.
Zucchini noodles are a super-tasty substitute for pasta. You can get a spiralizer like the one I have link or use a julienne peeler. With the spiralizer basically you cut off the ends of a zucchini, plug it into the machine and turn the handle and in like 30sec you have zucchini noodles!
I put them in a skillet, toss with salt and about 1tsp olive oil per zucchini, cook on maybe a little above medium with some garlic till soft, then add a little parmesan cheese. Delicious, filling, comes out around 141cal per zucchini. Mmm.
Obviously you can cook them with spaghetti sauce, etc. I'm excited to try a pesto recipe I found recently!
I use the paderno spiralizer. It has been a great tool! I use it all the time.
This one on Amazon, rated #1
For me, sous vide veggies have made gluten free pasta infinitely more appealing. Using a spiralizer I can make spaghetti out of almost any vegetable I want. Cooking these noodles using sous vide helps me control the final texture and flavor of the pasta without having to worry about overcooking. Essentially, I can warm up the vegetable pasta without worrying it releasing so much water into my sauce that I now have a soup.
I recently bought a spiralizer to make zucchini and summer squash pasta. So good! Pasta was a big part of my previous diet, but making noodles out of veggies has helped me get over that craving. It is also a nice and simple base that you can cook many ways and add whatever protein you want to it.
> Non-referral link
OP didn't use a referral link. Using their Amazon Associates link checker, I got "Fail: The link above was not tagged or was not a valid Amazon link." (Screenshot)
I checked the following link:
(BTW, what you want to look for in an Amazon Assoicates referral link is tag=, such as tag=kerrlong-20.)
You definitely need the stand version if you want to spiralize harder vegetables like butternut squash. America's Test Kitchen did a review of the best spiralizers and they picked the Paderno World Cuisine Tri-Blade Plastic Spiral Vegetable Slicer as the best. It's only $24 on Amazon
1) Don't cook it too long - probably about 2ish mins per side is good (I tend to cook it 1 min on one side, then flip for 2 mins, then flip again for 1 min more). Obviously YMMV because stovetops are different so if it seems like it's getting dry before that or still raw after that, adjust cooking time accordingly - ideally you want it so that the fish flakes easily with prompting-by-fork at the thickest part. You want slightly above medium to medium-high heat. I use about a half tbsp to a full tbsp of butter when I'm cooking with spices, the teriyaki recipe uses olive oil and should tell you how much (I can generally get two to three servings out of that teriyaki recipe if I'm cooking for one).
2) Zero cals is zero cals. If you like it, drink it. If it makes you feel gross, water is fine.
3) Not as far as I know - you kind of have to eat them fresh or I imagine they would get kinda gross. I spiralize mine with this, it's super easy. Some people do it without the equipment and just try to slice their zucchini really thin, I prefer this method because it takes like 10 seconds. Totally worth buying IMO, if I had to do a cheesy weight-loss spokesperson ad it would be for zoodles, I swear these things are at least 50% responsible for my weight loss because eating them for lunch tends to forgive all manner of sins in the evening if I want to have a big dinner at a restaurant or happy hour with a gal pal. If you are looking for something pre-packaged, you could check out shirataki noodles - I haven't had them myself but other users have recommended them before.
4) All I have for breakfast is black coffee (I used to take a lot of tasty-flavored creamer in mine but slowly weaned off it). That and water keep me pretty full till lunchtime. Protein is always great for keeping you full, though - eggs or bacon (the microwave stuff is not bad if you don't have time to fry up a whole batch) are both pretty reasonable with regards to calories if you don't go too crazy with them.
5) Can't help you too much on that one - I go home at lunch to walk my dog so usually I cook up something on my lunch break. You could check out the nutritional info of some of the nearby drive-through places though! Despite the whole "McDonald's will make you fat" thing there are actually some reasonable choices to be had.
Broken link I think, at least for me, but is that the handheld or the table top version?
I use the Paderno TriBlade http://www.amazon.com/Paderno-World-Cuisine-A4982799-Tri-Blade/dp/B0007Y9WHQ at least twice a week.
I bought my mother the http://www.amazon.com/gp/aw/d/B00VQTHRAA/ref=mp_s_a_1_2?qid=1443192892&sr=8-2&pi=SX200_QL40&keywords=veggetti&dpPl=1&dpID=314Q8YZUz5L&ref=plSrch and she's been using it.
I have the one linked, love it.
Hubby made me buy this one last night after an "incident" with a huge daikon radish: http://www.amazon.com/Paderno-World-Cuisine-A4982799-Tri-Blade/dp/B0007Y9WHQ/ref=zg_bs_289783_1
This is the one I have! I've had it for years and use it often and it still works!
I've had this one for 3 years now and it's one of the best $20 I've spent.
It was a wedding gift so im not positive but i think its this one: https://www.amazon.com/dp/B0007Y9WHQ/ref=asc_df_B0007Y9WHQ4740853
It works really well except even when suctioned down the spiralizer does move a little. I'd recommend it.
I used a spiralizer. Kind of a gimmick tool. https://www.amazon.com/Paderno-World-Cuisine-A4982799-Tri-Blade/dp/B0007Y9WHQ/ref=sr_1_2?s=kitchen&ie=UTF8&qid=1466476874&sr=1-2&keywords=spiralizer
I use the Paderno spiralizer. I prefer it to the Vegetti, but the Vegetti is cheaper
We have this spiralizer and used it to make zucchini noodles. It worked well. I do tend to tear the zucchini off once the "zoodles" are of a certain length because they can get extremely long if you don't. This spiralizer is fun to use, I enjoy it. Once you get going it is also very quick.
I use green zucchini. If you don't sweat the zoodles first they will be very soggy. I mixed it with a sauce and ended up with puddles at the bottom of the bowl the first time because I didn't sweat the noodles enough. I spiralize the zoodles at least 2 hours before I need to use them. I salt, fairly liberally, and place them on two layers of paper towels with 2 layers of paper towel on top of them. It helps if you have something to put on top so the extra weight helps squeeze more water out. Then 2 hours later when I am finally ready to cook them I roll them up and give the zoodles one last squeeze.
Next I saute the zoodles without crowding the pan for about 3 minutes. I put the sauteed zoodles into a greased glass baking dish and then put a sauce on top and add cheese. I try to make the sauce at least an hour in advance so I can cook a lot of the water out. The zucchini will add enough liquid (even after all of that work!) to end up with a sauce instead of paste. I bake it for about 30 minutes at 350 (or whatever it needs, I don't always use timers) and finish with a quick low broil to brown the cheese on top.
Here are some tips: Buy more zucchini than you think that you will need. It will shrink A LOT when cooking. Do not be afraid to salt your zucchini noodles. I try to make up for that by not salting the sauce. Don't feel too bad if it doesn't work out the first time. Pasta dishes are something I'm pretty good at cooking and I really messed up the first time. When you get it right it is very nice. It does trick your brain into thinking it's noodles but you won't be overly bloated afterwards like with the hard stuff.
I found this that might be helpful for you
Also yeah, vegetable spiralizers are super awesome. You can make zucchini/carrot noodles that are just an awesome replacement for regular pasta.
If you want to increase protein and reduce carb and fat you could try to start basing your meals around a protein first (chicken breast, eggs, turkey, fish, etc) and then add lots of veggies and maybe just a little bit of carbs (potatoes or rice, etc). That's usually how I try to build my meals. The main thing is that I try to have mostly veggies in every meal.
Consider this one as well, cheaper! 3 blades instead of 4. http://www.amazon.com/gp/product/B0007Y9WHQ?psc=1&redirect=true&ref_=oh_aui_search_detailpage
You can buy a vegetable julienne for $3 from Coles or Woolies, they'll work well for thin or short noodles. A straight vege peeler for $2 from any cheap shop will do thin linguine/tagliatelle just fine.
For more advanced and stronger thicker types of noodle (like the standard Hokkien type noodles from the shops), you'll want one of these for $30(US) + about $10 for postage: http://www.amazon.com/Paderno-World-Cuisine-A4982799-Tri-Blade/dp/B0007Y9WHQ or http://www.amazon.com/Spiralizer%C2%AE-Tri-Blade-Vegetable-Strongest-Heaviest-Gluten-Free/dp/B00GRIR87M
Just make sure you purchase the correct shape and length of zucchini for the type of noodle/pasta you want to try and make.
I have really got to get me one of these.
This is the one I have! Not quite as fancy as the blogger's, but it's seriously one of the best purchases I've made for eating healthier/weight loss.
I don't think you can do vegan keto anyway, to be honest.
That being said, if you do eat a lot of pasta, you might try replacing it with zoodles. I find it a really good substitute, and eating more veggies with fewer calories is never a bad thing.
I have two veggie spiralizers, this and this. I would not bother with the cheaper one, it basically only has an angel hair setting, the zucchini always goes to mush. Not a fan!
Anyway, the bigger one is really great, I basically use it every day. I had pesto zoodles for dinner a minute ago, super yummy!
I think the issue with this as a BIFL item is that there isn't going to be a great way to keep the blades sharp. The one thing you need to ask yourself is "Do I need 3-4 different sizes of noodles?". The answer will help you narrow it down.
There really are only 4 styles stand, cone, container - similar to one I bought
and scraper, including madolines and within those 4 styles there are 100s of manufacturers making the same product.
By spiralizer, you mean this thing?
Or a different thing? Amazon results list different things when you search for "spiralizer."
Above is the one I bought, I may upgrade soon to this one...
It's amazing how many vegetables work as noodles when they are the right shape.
(Not keto, but for ideas)
I love <em>"Paleo pasta"</em> with meat sauce. I use grass fed beef in this recipe.
I "Paleotized" this recipe. I use zuchinni & yellow squash for pasta, either ribbon cut or use this veggie slicer to make squash spaghetti
This is what I have. It is $30, not $20. Sorry! It comes with three blades, but I only use one. I love it more than baby jesus.
I love my spiral slicer, comes with three blades http://www.amazon.com/World-Cuisine-A4982799-Tri-Blade-Vegetable/dp/B0007Y9WHQ/ref=sr_1_cc_2?s=aps&ie=UTF8&qid=1334259651&sr=1-2-catcorr
Here is the video on how to use it
Oh, I was referring to the small, personal apparatuses like: https://smile.amazon.com/Paderno-World-Cuisine-Spiralizer-Counter-Mounted/dp/B0007Y9WHQ/