Download The Veggie Spiral Slicer Cookbook: Healthy and Delicious by Kelsey Kinser PDF

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By Kelsey Kinser

CUSTOM-DESIGNED RECIPES FOR MAKING scrumptious “VEGGIE NOODLE" GLUTEN-FREE AND PALEO DISHES WITH the preferred AND creative NEW KITCHEN TOOL—THE VEGGIE SPIRALIZER
You love pasta, yet now not the carbs and gluten. Now, with this e-book (and your convenient veggie spiral slicer), you could indulge your self with out the guilt. benefit from the flavors of conventional Italian, Asian and American favorites whereas incorporating a fit serving of vegetables into mouthwatering nutrition, together with:

Mac and Cheese

Zucchini Fritters

Cheesy Lasagna

Thai Noodle Soup

Shrimp Scampi

Seasoned Curly Fries

Spaghetti and Meatballs

Beef Stroganoff

Apple Noodle Kugel

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Additional resources for The Veggie Spiral Slicer Cookbook: Healthy and Delicious Twists on Your Favorite Noodle Dishes

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This section also contains a lovely handful of French salads or slaws. So go ahead, get your salad on and your body will thank you. 39 Great Winter Salad This recipe has been a favorite of mine since I moved far away from the tropical warmth of Florida to the harsh winters of Chicago and eventually settled down in New York City. This delightful salad is full of flavors, colors, and textures, and thanks to the hemp seeds, it has a decent amount of protein. It’s the perfect midwinter breakfast. Or lunch, snack, dessert, or....

Spread the spiralized beets on the trays and sprinkle liberally with salt and pepper. Roast for 5 to 7 minutes or until the beets are softened. 2. Allow the beets to cool completely. In a large bowl, mix the beet noodles, apple noodles, gorgonzola, and hazelnuts. 3. To make the dressing, whisk the vinegar, honey, and salt. Slowly whisk in the olive oil until the dressing is homogenized. 4. Pour the dressing over the salad, toss, and allow to rest for 5 minutes before serving. 44 Roasted Beet and Goat Cheese Salad Caraway is one of those ingredients that always seems terribly underrated.

In a medium pot, melt the butter on medium heat. Stir in 1/2 cup of the all-purpose flour and continue to stir nonstop for about 2 minutes. The mixture should start to thicken. Pour in the cream, allow this mixture to come to a boil, and lower the heat. Cook, stirring frequently, until the cream reduces some and the liquid thickens, about 5 minutes. Set this aside. 5. In a large bowl, mix the bacon, potato noodles, cream sauce, mozzarella, salt, and pepper. Allow to chill for 2 hours. 6. In a small bowl, mix the panko breadcrumbs, cumin, and remaining flour.

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