Happy & Healthy Friday my Friends!! It’s been way too long since I’ve posted on my blog so I’m here today to share a awesome new book that I got to review along with a new recipe I created with inspiration from this new book.
Have you tried Spiralized noodles yet? It’s all the “rage” lately and it’s actually a healthy “rage” if you want to hop on the band wagon! 🙂
Spiralizer’s are a kitchen tool that you can purchase to make “noodles” out of zucchini, potatoes, & pears…just to name a few. I’m going to be honest here…I do not have a spiralizer (yet…it’s on my kitchen wish list), but what’s great about this book is that you don’t need a spiralizer to make healthy recipes using fruits and veggies!
“The Spiralizer Recipe Book” by Carina Wolff has some amazing healthy recipes in it. Recipes that teach you how to make a pizza crust out of potato, rice made from plantains, & shoestring fries made from jicama.
Chapter 1 teaches you the basics of spiralizing vegetables and the types of spiralizers you can buy; like a handheld spiralizer, vertical-hold spiralizer or horizontal-hold spiralizer. She also shares options you can use to make vegetable “noodle” dishes without a spiralizer; like using a mandoline, julienne or peeler.
Chapter 2 gives you different fruits and vegetables that are ideal for spiralizing; like beets, apples, butternut squash, daikon radish, jicama, pears and turnips.
Chapters 3-11 are all kinds of yummy recipes that you can try; like LemonyHerb Zucchini Scramble, Picnic Potato Noodle Salad, Carrot Ginger Soup, Salt & Vinegar Sweet Potato Chips (I will definitely be making these!), Beef & Broccoli Noodle Stir-Fry, Slow-Cooker Buffalo Chicken Lettuce Cups with Spiralized Carrots, Zucchini Shrimp Scampi, Summery Citrus Mint Jicama Noodles, & Red Velvet Beet Chocolate Chip Cookies.
Usually when I get a recipe book I can only find one or two recipes I like, but this book is full of so many recipes that I plan on trying! You can purchase this book here.
Last night I was trying to figure out what to make for dinner. I knew I wanted to use my organic ground beef and sweet potatoes I had on hand, so looking through the book I saw a recipe for sweet potato nachos and cheesy chili over sweet potato fries. So, my wheels started spinning and I got inspired to make a Sloppy Joe Sweet Potato Nacho recipe. My husband doesn’t like chili a whole lot (usually because I make it too spicy lol) and I didn’t have a good “nacho” seasoning on hand, but I did have a packet of Simply Organic Sloppy Joe seasoning which my husband loves! So…Sloppy Joe Sweet Potato Nacho’s were born.
- 1 Pound Organic Grass-Fed Ground Beef
- 1 Large Organic Sweet Potato
- 1/2 cup organic tomato sauce
- Organic Worcestershire sauce
- Organic Olive Oil
- Himalayan Pink Sea Salt
- Black Pepper
- Any nacho toppings you like
- Preheat oven to 425 and drizzle olive oil onto baking pan
- Wash the sweet potato and slice horizontally into rounds
- Coat each side of the sweet potato rounds with the olive oil then sprinkle sea salt and black pepper over them
- Put in oven for about 15-20 minutes depending on how thick you cut your sweet potatoes
- While the sweet potatoes are baking, brown the ground beef in a frying pan.
- Drain the ground beef and add in your sloppy joe seasoning, about 1/2 cup of tomato sauce and about 1/2 tbsp worcestershire sauce and simmer for 5 minutes or until the sweet potatoes are done.
- Place the sweet potatoes in a layer on your plate then top with the sloppy joe seasoned ground beef
- Add your favorite “nacho” toppings. We added some mexican cheese, diced avocado, diced onions (raw…you could cook them with the ground beef), and I added Sriracha to mine 🙂
Stay Healthy my Friends!
Carrie A Groff
– Healthy, Fit & Barefoot!