Pdf cookbook the best mandoline slicer delicious recipes

The Best Mandoline Slicer
Cookbook
Delicious Recipes Made with the Mandolin Slicer
BY: Brooklyn Niro
Copyright © 2021 by Brooklyn Niro. All Rights Reserved.

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Table of Contents
Introduction
Chapter 1: Poultry Recipes
Carrot Noodle Stir-Fry with Chicken
Teriyaki Chicken with Daikon Noodles
Shredded Chicken and Cabbage Salad with Peanut Sauce
Greek Salad with Cucumber Noodles and Chicken
Chicken Salad with Spiralized Carrots
Chicken-Bacon-Ranch Wraps with Spiralized Veggies
Turkey Zoodle Burgers
Chicken Pot Pie
Chicken and “Rice” Casserole
Spiralized Chicken and Oranges
Pesto, Chicken and Zucchini Pasta
Chapter 2: Seafood Recipes
Ahi Tuna Steak over Chilled Cucumber Noodles
Thai Seafood Noodle Salad
Chilled Veggie Noodle Salad with Asparagus and Shrimp
Pan-Roasted Salmon with Lemon-Dill Squash Noodles
Black Pepper Daikon Noodles with Shrimp and Snow Peas
Zucchini Noodle Puttanesca
Poached Tilapia over Veggie Noodles
Veggie Linguine with Clams
Spicy Shrimp Marinara
Seafood Veggie Pasta

Clam Chowder with Spiralized Potatoes and Carrots
Zucchini Pasta with Shrimps and Garlic
Chapter 3: Vegan and Vegetarian recipes
Cold Peanut Noodles
Chilled Sesame Noodles
Spiralized Potato Crust Pizza
Spiralized Vegetable Mix
Mediterranean Spiralized Cucumbers
Potato Strips in Dressing
Spiralized Cucumber and Pine Nuts
Spicy Pumpkin Noodles
Walnuts Zucchini Spaghetti
Summer Mix Carrots Strands
Cucumbers Spaghetti
Baked Pumpkin and Potatoes Zoodles
Spiralized Potatoes Fries with Pineapple
Chapter 4: Salad and Soups recipes
Apple Noodle Salad with Blue Cheese
Spicy Chickpea Salad
Mango & Red Beet Salad
Golden Beet & Carrot Salad
Chicken Soup
Butternut Squash Soup with Red Lentils
Pear Salad with Sherry Vinaigrette
Squash & Prosciutto Salad

Thai-Style Zucchini & Quinoa Salad
Creamy Zucchini Soup
Veggie & Bacon Soup
Onion Soup
Curried Pumpkin & Sweet Potato Soup
Beets and Apples Salad
Conclusion
Author's Note
About the Author

Introduction
One of the best kitchen tools is a mandolin. There are many different types
and brands, but in general, this handheld device consists of a horizontal
blade that can be adjusted for thickness and stability. Widely used in
professional kitchens, these handy tools are an essential tool to have in
your cooking arsenal. They offer a large variety of uses to slice vegetables
into uniformly thin strips or even paper-thin pieces that can make great
garnishes.
This book has 50 recipes that can be made using a mandolin. The recipes
in this book are divided into 4 chapters as follows:
Poultry Recipes
Seafood Recipes
Vegan and Vegetarian Recipes
Salad and Soups Recipes
Happy cooking!

Carrot Noodle Stir-Fry with Chicken
In making quick and easy stir-fries like this one, you cook your meat
quickly and add veggies, and all the flavors blend together in a way that’s
so satisfying and delicious. You can switch up the flavors and herbs
however you like, but my favorite stir-fries are made with lots of garlic,
fresh ginger, onion, and a little sesame oil.
Serving size: 4
Cooking time: 15 minutes
Ingredients:
1 onion, spiralized
1 minced garlic clove
1 pound chicken breast, diced, boneless
2 tablespoons sesame oil
2 or 3 carrots, spiralized
1 head broccoli, florets removed and chopped, stem spiralized
1 green bell pepper, spiralized
1 (8-ounce) can water chestnuts, drained
1 teaspoon peeled minced fresh ginger

1 large spiralized zucchini
3 tablespoons coconut aminos (or gluten-free soy sauce)
Sesame seeds, for garnishing
Instructions:
In a skillet (medium-high), heat the sesame oil. Sauté the garlic and onion
for 2 to 3 minutes until the garlic is fragrant and the onion turns softened
slightly. Add the chicken and cook for 5 to 7 minutes until browned,
stirring frequently.
Add the carrots, broccoli florets and noodles, bell pepper noodles, water
chestnuts, and ginger. Stir well to combine. After 3 to 4 minutes, add the
zucchini noodles and coconut aminos. Stir again, sautéing for 3 minutes,
until the zucchini noodles are fork-tender.
Transfer to serving bowls or plates, sprinkle with sesame seeds and serve.

Teriyaki Chicken with Daikon Noodles
Teriyaki sauce is kind of hard to find in a Paleo-friendly version because
it’s high in sugar. Fortunately, this coconut aminos–honey mixture does a
really good job of capturing those flavors without too many additives.
Serving size: 4
Ingredients:
¼ cup coconut aminos (or gluten-free soy sauce)
¼ cup honey
1 minced garlic clove
2 tablespoons orange juice
1 tablespoon rice vinegar
1 teaspoon fresh ginger, peeled and minced
1 teaspoon sesame oil
1 pound boneless chicken breast or thigh, diced
3 or 4 daikon radishes, spiralized
Salt
Black pepper, freshly ground
¼ teaspoon red pepper flakes

Instructions:
Mix the coconut aminos, honey, orange juice, rice vinegar, ginger, sesame
oil, garlic, and red pepper flakes in a bowl. Whisk thoroughly to combine.
Transfer sauce to a large skillet over medium heat and bring to a low
simmer. Cook for 4 to 5 minutes, or until it begins to reduce.
Add the chicken and cook for 5 to 6 minutes, or until cooked through. Stir
well to combine with the sauce.
Add the daikon noodles and toss well to combine, cooking for an
additional 3 to 4 minutes or until the noodles are tender.
Taste and season with salt and pepper, if necessary. Serve hot.

Shredded Chicken and Cabbage Salad with
Peanut Sauce
Cabbage is so easy to spiralize. I always forget about it because it doesn’t
yield noodles, but the spiralizer does a super-awesome job of quickly
shredding it for me, saving me time and a massive mess in the kitchen.
This salad is quick and light and full of flavor, just cabbage, chicken, and
some fresh orange juice, with a bit of peanut vinaigrette to spice it up!
Serving size: 2
Prep time: 10 minutes
Ingredients:
2 tablespoons orange juice, freshly squeezed
2 tablespoons peanut butter
2 teaspoons gluten-free soy sauce
2 tablespoons rice vinegar
½ head cabbage, spiralized
1 large chicken breast, cooked and shredded
2 or 3 scallions, chopped
Salt
Freshly ground black pepper

Sesame seeds, for garnish
Instructions:
In a bowl, whisk the orange juice, peanut butter, soy sauce, and rice
vinegar.
Add ½ head cabbage and stir well to combine. Add the scallions and
chicken and toss. Season with salt and pepper. Garnish with sesame seeds
and serve immediately.

Greek Salad with Cucumber Noodles and
Chicken
One of my favorite lunches or light dinners is a big Greek salad with really
herbaceous grilled chicken on top of it—the combination of spices with
creamy feta and a nice tangy vinaigrette is fantastic especially if you add
crunchy cucumbers and salty olives. I spiralize the cucumbers and red
onion for this recipe, which adds a nice additional element of texture to all
the chopped veggies and crisp romaine lettuce.
Serving size: 4
Ingredients:
For The Chicken
2 tablespoons olive oil, plus more if needed
2 boneless chicken breasts
1 teaspoon oregano
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon basil, dried
½ teaspoon parsley, dried

½ teaspoon black pepper, ground
½ teaspoon rosemary, dried
½ teaspoon dill, dried
½ teaspoon thyme, dried
For the Greek salad
1 small head romaine lettuce, chopped
1 large cucumber, spiralized
½ red onion, spiralized
1 cup Kalamata olives
1 cup cherry tomatoes, halved
½ cup olive oil
Juice of 2 lemons, plus more if needed
1 cup crumbled feta cheese
Salt
Instructions:
To Make The Chicken
Preheat your oven to 350°F.
In a bowl, stir the salt, garlic powder, basil, oregano, pepper, parsley,
rosemary, dill, and thyme together.
Heat a large skillet (medium-high). Pour the olive oil over the chicken, and
season with half of the herb mix. Cook the chicken for 3 to 4 minutes per
side until browned, then transfer to a baking sheet and bake for 10 to 12
minutes until the chicken is cooked through.
To Make The Greek Salad
While the chicken is baking, in a large bowl, combine the lettuce,
cucumber noodles, onion, olives, and tomatoes. Toss everything together
with the remaining herb mixture, olive oil, and lemon juice, then add the
feta cheese. Give it another good stir. Season with salt and pepper, and
transfer to serving bowls or plates.
Slice or dice the chicken and top each salad with it. Taste and drizzle with
a little more olive oil and lemon juice (if needed). Serve immediately.

Chicken Salad with Spiralized Carrots
This chicken salad recipe is my go-to meal prep when I want to have
something easy to grab and serve over salads or with sliced cucumbers or
even sweet potato chips.
Serving size: 4
Ingredients:
1 (12.5-ounce) can chicken, drained
½ cup mayonnaise
½ celery stalk, diced
½ cup grapes, finely chopped
1 or 2 scallions, thinly sliced
Salt
Instructions:
In a large bowl, combine the chicken, carrot noodles, mayonnaise, celery,
grapes, and scallions and mix everything together, stirring until combined.
Season with salt and pepper. Serve immediately or refrigerate until ready

Chicken-Bacon-Ranch Wraps with
Spiralized Veggies
This is a great meal-prep lunch idea—if you cook a bunch of bacon and
chicken at once, you can wrap it up and save it in the refrigerator for
recipes like this one. Chicken-Bacon-Ranch Wraps are super delicious,
and adding spiralized veggies is such a great way to get even more
vegetables into your diet. Serving size: 2
Serving size: 3
Ingredients:
8 ounces cooked chicken breast, thinly sliced
4 cooked bacon slices
2 wraps of your choice—to keep Paleo, use lettuce, collard
green leaves, or cabbage
2 or 3 carrots, spiralized 1 zucchini, spiralized
2 tablespoons your favorite ranch dressing
Sliced tomato or avocado (optional)
Instructions:

Assemble the wraps by layering the chicken and bacon within the lettuce
or collard green leaves, followed by the carrot and zucchini noodles.
Drizzle with ranch dressing, add tomato or avocado (if using), and roll up.
Enjoy immediately or store in the refrigerator for later.

Turkey Zoodle Burgers
Some may find them to be a little too dry for their taste, but you can add
zucchini noodles to them, since they both add moisture and up the veggie
content.
Serving size: 4
Cooking Time: 15 minutes
Ingredients:
1 pound ground turkey
1 large zucchini, spiralized
½ white onion, diced
1 large egg, beaten
1 garlic clove, minced
Salt
Black pepper freshly ground
1 or 2 tablespoons olive oil
Sliced tomatoes, lettuce, salad, or gluten-free buns, for serving
(optional)
Instructions:
In a large bowl, combine the turkey, zucchini noodles, onion, egg, and

garlic. Season with pepper and salt.
Mix well with your hands and divide into 4 equal sections, creating patties.
In a large skillet over medium heat, heat the olive oil. Cook the patties for
5 to 6 minutes per side, or until cooked completely through.
Serve hot with sliced tomato and lettuce, over a salad, or on a gluten-free
bun.

Chicken Pot Pie
This chicken pot pie uses spiralized potatoes as a top crust, which you will
like because it’s fun and different, and it’s so much faster than making a
batch of mashed potatoes or pie crust to top the pie. And unlike most
comfort foods, this recipe is ready in a flash.
Serving size: 4
Ingredients:
1 pound diced boneless chicken breast
3 tablespoons olive oil, divided
1 onion, spiralized and chopped
2 celery stalks, chopped
2 carrots, spiralized and chopped
1 cup green peas (thawed if frozen)
Salt
1 cup chicken broth
3 russet potatoes, spiralized

Instructions:
Preheat your oven to 400°F.
In a large skillet over medium heat, heat 1½ tablespoons of olive oil. Sauté
the chicken, onion, garlic, and celery for 5 to 7 minutes, or until the
chicken begins to brown slightly.
Add the carrots and peas, and season with salt and pepper. Stir everything
together to combine. Add the chicken broth, and bring everything to a low
simmer.
Transfer the mixture to a 9-by-13-inch baking dish.
In the same skillet (medium heat), sauté the potato noodles in the
remaining 1½ tablespoons of olive oil for 2 to 3 minutes, or until tender.
Season with salt and pepper.
Spread the potato noodles on top of the chicken mixture in the baking dish
and gently press down on the noodles to form a crust. Bake for 10 to 15
minutes, or until golden brown, and serve.

Chicken and “Rice” Casserole
This chicken and “rice” casserole use chopped-up veggie noodles instead
of rice, and you’ll find that not only is it delicious, but it looks a lot faster,
too.
Serving size: 5
Ingredients:
4 boneless chicken thighs, chopped or diced
2 tablespoons grass-fed butter, melted
Salt
4 or 5 summer squash, spiralized and chopped into “rice”
1 onion, spiralized and chopped
1 cup chicken broth
2 (10.5-ounce) cans condensed cream of mushroom soup
Instructions:
Preheat the oven to 375°F.
In a 9-by-13-inch baking dish, combine the chicken and melted butter and
mix well. Season with salt and pepper.
Add the summer squash, onion, garlic, broth, and cream of mushroom
soup. Season again with salt and pepper, stir well to combine, and then

cover the dish with aluminum foil.
Bake for 20 to 25 minutes, or until the chicken is cooked through and
everything else is hot, and serve.

Spiralized Chicken and Oranges
The spiralized chicken and oranges recipe is a simple one that provides a
new take on the classic dish. It can be made in under 30 minutes, perfect if
you're short on time or just want something different than the same old
pasta dishes.
Serving size: 2
Ingredients:
2 chicken breasts
1 ripe orange
1 zucchini, peeled and spiralized
4 oz lettuce
1 onion
5 tbsp. Olive oil
5 tbsp. lemon juice
salt and pepper
Instructions:
Heat the water and boil the chicken breasts for 20 minutes until soft.
Peel the orange and then cut it into cubes and then slice the chicken

breasts.
Chop the lettuce and onion and combine them with the orange cubes,
zucchini, and sliced chicken breasts.
Sprinkle the salt and pepper and pour the Olive oil and lemon juice over
the salad, and you are free to serve!

Pesto, Chicken and Zucchini Pasta
Pesto, Chicken, and Zucchini Pasta is a simple recipe serving as an
appetizer or as a main course. The ingredients are affordable and easy to
find in any grocery store. You can use either fresh or frozen zucchini in
this dish for different tastes and textures.
Serving size: 4
Ingredients:
2 fresh zucchinis, peeled and spiralized
1 chicken breast, cubed
2 tbsp. pasta
1 cup walnuts
5 cloves of garlic
15 fresh basil leaves
7 tbsp. milk
5 tbsp. Olive oil
salt and pepper
Instructions:
Boil the water and cook the zucchini pasta and pasta for 10 minutes Add 1

tablespoon oil.
Add 2 tablespoons Olive oil when the zucchini pasta is ready.
Heat the oil and fry the chicken chunks for 20 minutes
Place the basil, garlic, walnuts, salt, and pepper into a food processor and
blend until smooth.
Add 3 tablespoons Olive oil and then mix well.
Heat the milk in a skillet, add to the pesto sauce, and mix well until a
homogenous mass.
Spoon the zucchini pasta and chicken chunks into the bowl and then add
the pesto sauce and you are free to serve!

Ahi Tuna Steak over Chilled Cucumber
Noodles
This recipe is an easy-to-cook protein that doesn’t take a lot of time. It’s
best when served rare or medium-rare. Just make sure you’re purchasing
high-quality fish if you aren’t planning to cook it all the way through.
Serving size: 4
Ingredients:
2 (6-ounce) pieces ahi tuna
Salt
2 tablespoons olive oil
2 large cucumbers, chilled and spiralized
Sesame seeds, for garnish
Instructions:
Season the tuna steaks liberally with pepper and salt.

In a skillet (medium heat), heat some olive oil, and sear the fish for 2 to 3
minutes per side until brown and crispy.
In a large bowl, combine the cucumber noodles with the sesame oil and
rice vinegar. Toss to combine, and season with pepper and salt.
To serve, transfer the cucumber noodles to bowls. Slice the tuna and serve
it immediately over the noodles garnished with sesame seeds.

Thai Seafood Noodle Salad
This speedy salad incorporates precooked shrimp and lots of spiralized
veggies with a tangy, spicy Thai vinaigrette. It’s great on its own as a light
lunch or a side dish with a larger meal. The substitution of spiralized
veggies instead of the traditional rice noodles keep this recipe nutrient-
packed and much lower in carbs.
Serves 2 to 4
Ingredients:
Juice of 2 to 3 limes
3 tablespoons coconut aminos (or gluten-free soy sauce)
1 to 2 tablespoons chili-garlic sauce (more as needed)
1 tablespoon fish sauce
1 teaspoon sesame oil
2 garlic cloves, minced
2 carrots, spiralized
1 green bell pepper, spiralized
1 red bell pepper, spiralized
½ pound cooked shrimp, peeled and deveined

½ cup fresh basil, chopped
½ cup fresh cilantro, chopped
¼ cup crushed almonds
Instructions:
In a large bowl, combine the lime juice, coconut aminos, chili-garlic sauce,
fish sauce, sesame oil, and garlic. Whisk to combine.
Add the zucchini, carrot, and bell pepper noodles, and shrimp to the
dressing in the bowl. Toss together to ensure that everything is well
combined.
Add the basil, cilantro, and crushed almonds, then transfer to serving
plates or bowls and enjoy right away.

Chilled Veggie Noodle Salad with Asparagus
and Shrimp
Shrimp, asparagus, and fresh lemon combine to make a perfect meal for
spring. Using pre-cooked shrimp makes this recipe an easy one to just
throw together and serve. I like to add some spiralized veggies like raw
zucchini to add even more texture, flavor, and nutrition to this dish.
Serving size: 4
Ingredients:
¼ cup olive oil
Juice of 1 lemon
Salt
1 pound chilled asparagus, trimmed and cut on the diagonal into
½-inch pieces
½ pound cooked shrimp, peeled and deveined
2 large zucchini, chilled and spiralized
Chopped fresh parsley, for garnish

Instructions:
In a large bowl, combine the olive oil, garlic, and lemon juice. Season with
salt and pepper.
Add the asparagus, shrimp, and zucchini noodles. Toss well to combine.
Season again with salt and pepper as needed, adding the red pepper flakes.
Serve immediately, garnished with parsley.

Pan-Roasted Salmon with Lemon-Dill
Squash Noodles
Salmon and dill are such a classic combination, made even better with
fresh lemon. Add some sautéed summer squash noodles, and you have a
new, flavorful, healthy meal that comes together super-fast.
Serving size: 2
Ingredients:
2 (6- to 8-ounce) pieces salmon
Salt
2 or 3 large summer squash, spiralized
Juice of 1 large lemon
2 to 3 tablespoons chopped fresh dill
Instructions:
In a skillet (medium heat), heat the olive oil. Sauté the garlic for 2 minutes,

or until fragrant. Add the salmon. Cook for 4 to 5 minutes on each side
until brown. The fish should flake easily with a fork when cooked through.
Season with salt and pepper, then remove the fish from the skillet and set
aside.
Add the squash noodles to the skillet, then add the lemon juice. Season
with salt and pepper, then top with the dill.
Toss gently and divide among serving plates. Top with the salmon and
serve immediately.

Black Pepper Daikon Noodles with Shrimp
and Snow Peas
These black pepper daikon noodles are a nice change from the sesame and
peanut noodles that I make so often—sometimes I want more of a full
meal than those snack/salad dishes, and this one is loaded with shrimp and
snow peas, so you get plenty of protein and some green veggies as well.
Serving size: 2 to 4
Ingredients:
¼ cup coconut aminos (or gluten-free soy sauce)
2 tablespoons honey
2 or 3 large daikon radishes, peeled and spiralized
1 pound shrimp, peeled and deveined
6 ounces snow peas

Instructions:
In a skillet (medium-high), heat the sesame oil. Sauté the garlic for 1 to 2
minutes, or until fragrant. Add the coconut aminos, rice vinegar, honey,
and red pepper flakes and stir well to combine.
Add the daikon noodles and sauté for 5 to 7 minutes until fork-tender, then
add the shrimp to the skillet and cook until pink, about 3 minutes more.
Finally, add the snow peas and cook for 2 to 3 minutes.
Season with plenty of black pepper and serve hot.

Zucchini Noodle Puttanesca
Spaghetti puttanesca is full of flavor, packed with capers, olives, and
anchovies. Even if you aren’t a huge fan of anchovies, I encourage you to
try this. They add a briny, pleasant depth of flavor to dishes like this one.
Serving size: 4
Ingredients:
¼ cup olive oil
3 or 4 garlic cloves, thinly sliced
4 to 6 anchovy fillets, finely chopped
¼ cup sliced black olives
¼ cup capers, drained and chopped
Salt
1 (16- or 18-ounce) can or jar crushed tomatoes (no sugar
added)
2 or 3 large zucchini, spiralized
¼ cup grated Parmesan cheese, for serving
Instructions:

In a skillet (medium), heat the olive oil . Sauté the garlic for 2 minutes, or
until fragrant. Add the anchovies, olives, capers, and red pepper flakes.
Season with salt and pepper, and cook for another minute or two until
fragrant.
Add the tomatoes and stir well to combine. Bring to a low simmer and
cook for another 4 to 5 minutes. Add the zucchini noodles and cook for an
additional 2 to 3 minutes until fork-tender.
Season with salt and pepper and serve hot, topped with the Parmesan.

Poached Tilapia over Veggie Noodles
This recipe is an easy fish to buy frozen. It is a favorite for many, with lots
of veggie noodles and quick-poached fish in a fragrant broth. If you are
new to eating fish, this recipe is a great way to start.
Serving size: 2
Ingredients:
½ white onion, spiralized
2 carrots, spiralized
Salt
1 cup vegetable or chicken broth
2 (6-ounce) pieces tilapia
Instructions:
In a saucepan (medium heat), heat some olive oil. Sauté the garlic for 1 to

2 minutes, or until fragrant.
Add onion and cook for 2 to 3 minutes before adding the carrot and bell
pepper noodles. Sauté for another 3 to 4 minutes until the veggies have
softened slightly. Season with salt and pepper.
Pour the broth into the pan and bring to a low simmer. Add the tilapia and
cook in the broth for 3 to 4 minutes until the fish has become completely
opaque. Season again with pepper and salt.
Add the zucchini noodles and cook for another 2 to 3 minutes, then serve
right away.

Veggie Linguine with Clams
This recipe is a great go-to if you’re short on time but want to impress
your family or some unexpected dinner guests—it’s basically just veggie
noodles in garlic and olive oil with canned clams and lots of fresh parsley
on top.
Serving size: 3
Ingredients:
1 to 2 (6.5-ounce) cans clams with juice (or about 2 dozen
small, fresh clams)
¼ to ½ cup white wine or broth (only if using fresh clams)
2 summer squash, spiralized
Salt
¼ to ½ teaspoon red pepper flakes
3 or 4 scallions, sliced

Instructions:
In a skillet (medium), heat some olive oil. Sauté the garlic for about 1
minute. Add the clams with their juices, and give it a stir. (If using fresh
clams, add the wine along with the clams, then cover the pan and simmer
for a few minutes. Discard any clams that don’t open.)
Add the zucchini and squash noodles and sauté until tender for 5 minutes.
Gently stir to combine all the ingredients. Season with salt and pepper, and
add the red pepper flakes.
Remove from the heat and add the scallions. Serve hot with a sprinkle of
parsley.

Spicy Shrimp Marinara
This spicy shrimp marinara is zesty and full of flavor. Shrimp and tomato
sauce combine so well and make a nice lunch or dinner when served over
veggie noodles.
Ingredients:
½ onion, diced
1 (28-ounce) can crushed tomatoes (no sugar added)
¼ teaspoon red pepper flakes (more as needed)
¼ cup white wine (optional)
Salt
Ground black pepper
1 pound shrimp, peeled and deveined
2 or 3 large zucchini, spiralized
1 teaspoon dried oregano

Instructions:
In a stockpot (medium heat), heat some olive oil. Sauté the onion for 2 to 3
minutes until fragrant. Mix the garlic, stir for another minute, add the
tomatoes, and bring to a low simmer. Add the oregano, red pepper flakes,
white wine (if using), and season with pepper and salt. Cook on low for
about 10 minutes.
Add the shrimp and cook for 4 to 5 minutes until it turns opaque
throughout.
About 2 to 3 minutes before serving, add the zucchini noodles. Garnish
with parsley and serve hot.

Seafood Veggie Pasta
This is almost like a cioppino recipe, although it’s a bit simplified. Here
we use zucchini, carrot, summer squash noodles instead of pasta, and the
classic flavors of a seafood stew make this hybrid dish a perennial favorite.
Ingredients:
½ onion, diced
1 (16- or 18-ounce) can or jar diced tomatoes, with juice (no
sugar added)
1 cup seafood stock
6 ounces diced white fish, like cod or tilapia
½ pound shrimp, deveined (shells on or off, depending on your
preference)
Salt

1 or 2 summer squash, spiralized
Grated Parmesan cheese, for serving
Instructions:
Over medium heat, heat the olive oil in a large stockpot,. Sauté the onion,
carrot noodles, and garlic for 2 to 3 minutes, or until the garlic is fragrant
and the onion is softened slightly. Add the tomatoes and seafood stock,
and bring to a low simmer.
Add the fish and shrimp, and cook until opaque, 5 to 7 minutes. Season
with salt and pepper, and add the red pepper flakes. About 2 to 3 minutes
before serving, add the zucchini and summer squash noodles.
Transfer to serving bowls or plates and top with plenty of Parmesan. Serve
immediately, garnished with parsley.

Clam Chowder with Spiralized Potatoes and
Carrots
Clam chowder is one of those dishes that I love to order when I’m out but
never really made for myself at home because I thought it would be too
much work. Spiralizing the ingredients makes all the prep and chopping so
much faster!
Serving size: 4
Ingredients:
2 tablespoons grass-fed butter
1 onion, spiralized
2 or 3 celery stalks, thinly sliced
2 cups seafood stock
1 bay leaf
Salt

2 russet potatoes, peeled and spiralized
2 cups half-and-half
3 or 4 (6-ounce) cans clams
Hot sauce, for serving
Instructions:
In a large stockpot over medium heat, melt the butter. Sauté the onion and
garlic for 2 to 3 minutes, or until the garlic is fragrant and the onion is
softened slightly. Add the celery and carrot noodles, and cook for 2
minutes more. Pour the seafood stock in and bring to a simmer. Add the
bay leaf, and season with salt and pepper.
Add the potato noodles, and cook for about 5 minutes. Add the half-and-
half and the clams with their juices, and stir well to combine. Season again
with salt and pepper. Cook for about 10 minutes over low heat.
Remove the bay leaf before serving. Ladle into bowls, top with a few
dashes of hot sauce, and garnish with parsley. Serve immediately.

Zucchini Pasta with Shrimps and Garlic
It's as easy as making noodles with flour using water and salt, and it's
delicious too! This is also great for those who want something quick but
still want the pasta flavor.
Serving minutes: 4
Ingredients:
2 zucchinis, peeled and spiralized
8 cloves of garlic, chopped
8 shrimps, peeled
4 slices of bacon, smoked
7 tbsp. mayonnaise
4 tbsp. Olive oil
salt and pepper
bunch of parsley, chopped
Instructions:
Heat the oil in a skillet, fry the bacon for 5 minutes, and flip on the other
side and fry for 5 minutes until crisp.

Add the garlic and zucchinis and stew for 5 minutes and then set aside
with the closed lid.
Season the shrimps with salt and pepper and boil for 10 minutes.
Combine the shrimps with the bacon and vegetables in a skillet.
Transfer to a plate and spoon the mayonnaise and garnish with the parsley
on top to serve!

Chapter 3: Vegan and Vegetarian
recipes

Cold Peanut Noodles
This is a salad that makes you feel like you’re having noodles, so you can
enjoy it any time you find yourself daydreaming about noodles and peanut
sauce.
Serving size: 4
Ingredients:
⅓ cup smooth peanut butter
¼ cup gluten-free soy sauce
Salt
½ red bell pepper, spiralized
2 or 3 scallions, chopped
¼ cup chopped fresh cilantro
2 to 3 tablespoons chopped peanuts (optional)
Instructions:
In a large bowl, combine the peanut butter, soy sauce, and vinegar, and
season with salt and pepper. Whisk thoroughly to combine until

completely smooth. (If you don’t care too much about keeping this a one-
pot dish, you could even blend this in a blender and then pour over the
veggies.)
Add the zucchini, carrots, and bell pepper noodles to the dressing. Toss
well to combine. Add the scallions, and give it another stir.
Serve topped with cilantro and chopped peanuts (if using).

Chilled Sesame Noodles
If you're looking for a fresh and light summer meal, look no further. These
chilled sesame noodles utilize the quintessential flavors of Asian cuisine to
pack in a lot of flavors without any heavy ingredients.
Serving size: 4
Ingredients:
2 spiralized cucumbers
8 ounces extra-firm tofu, cut into 1-inch cubes
¼ cup gluten-free soy sauce
2 to 3 tablespoons sesame oil
Sliced scallions, for garnish
Sesame seeds, for garnish (optional)
Instructions:
In a large bowl, combine the cucumber noodles and tofu.
Add the soy sauce, sesame oil, rice vinegar, and garlic to the bowl and toss
well to combine.

Transfer into serving bowls, top with scallions and sesame seeds (if using),
and serve.

Spiralized Potato Crust Pizza
This recipe is a game-changer. Using a spiralizer to cut potatoes into
noodles and then frying them up, you can produce an incredible crust for
your pizza with no gluten, grains, or sugars involved, and it's vegan
friendly.
Serving size: 4
Ingredients:
2 tablespoons olive oil, divided
2 potatoes, peeled and spiralized
Salt
2 large eggs, beaten
2 tablespoons garlic powder
1 tablespoon dried oregano
1 cup pizza sauce (no sugar added)
1 cup shredded mozzarella cheese
Instructions:
In an oven-safe skillet over medium-high heat, heat 1 tablespoon of olive
oil. Sauté the potato noodles for 3 to 4 minutes until fork-tender. Season

with salt and pepper and remove from the heat.
Transfer the noodles to a large bowl and allow to cool slightly. Add the
eggs, garlic powder, and oregano. Toss to combine and transfer to a large
nonstick skillet. Press down firmly to create a “crust” with the noodles that
are as thin as possible. (You might want to use a piece of parchment paper
to do this.)
Preheat the oven to broil.
Place the skillet on the stove over medium-high heat. Cook the crust on
one side for 5 to 7 minutes until lightly browned on the bottom. Slide the
crust onto a large plate, pour the remaining 1 tablespoon of olive oil into
the skillet, then flip the plate and slide the crust back into the skillet to
cook on the other side for another 5 to 7 minutes until lightly browned.
Top the pizza crust with the sauce and mozzarella, then transfer to the
broiler until the cheese has melted and the edges of the potatoes have
browned slightly 4 to 5 minutes.
Cut into four pieces and serve immediately.

Spiralized Vegetable Mix
The Spiralizer is my weapon of choice for turning vegetables into a
healthy pasta substitute.
Not only do they quench your thirst and keep you full, but spiralizing
veggies also makes them less prone to oxidation, which means they're
healthier for you.
Serving size: 2
Ingredients:
2 carrots, peeled and spiralized
1 cucumber, peeled and spiralized
1 yellow bell pepper, spiralized
1 orange bell pepper, spiralized
1 big red onion, peeled and spiralized
6 tbsp. Olive oil
5 tbsp. soy sauce
1 tbsp. Oregano
Ssalt and pepper

Instructions:
In a bowl, combine all the spiralized vegetables.
Pour the Olive oil and soy sauce on top and sprinkle with the spices to
serve.
Serve with buckwheat or whole grain bread.

Mediterranean Spiralized Cucumbers
You probably heard that Mediterranean spiralized cucumbers are one of
the vegetable world's most popular snacks. But those who haven't tried this
zesty new food may not know about the long list of benefits it provides.
Serving size: 2
Ingredients:
4 cucumbers, peeled and spiralized
1 cup cherry tomatoes, halved
1 onion, chopped
1 cup black olives, pitted
5 tbsp. Olive oil
1 cup Feta cheese, crumbled
2 tbsp. lemon juice
Salt and pepper
Instructions:
Combine the cucumbers with cherry tomatoes, onion, and olives.
Pour the Olive oil and lemon juice over the vegetables and add the

crumbled Feta cheese on top to serve on few plates.

Potato Strips in Dressing
I know what you’re thinking. “Potato strips in dressing” sounds
unappetizing at best and downright inedible at worst. But hear me out; this
recipe for the side dish comes with a delicious and easy-to-make dressing.
Serving size: 2
Ingredients:
1 tbsp. Herbes de Provence
1 tsp. dried basil
1 cup Olive oil
Dressing:
½ cup cream
5 oz. spinach
4 garlic cloves, chopped
5 tbsp. mayonnaise
5 tbsp. garlic sauce
Salt and pepper
Parsley, chopped

Instructions:
Heat the oil and fry the potatoes for 10 minutes until crisp.
Let’s prepare the dressing; now pulse the cream, spinach, mayonnaise,
garlic, garlic sauce, salt, and pepper in a blender until homogenous mass.
Pour the dressing over the potatoes and sprinkle with the spices and
parsley, and you are free to serve.

Spiralized Cucumber and Pine Nuts
A delicious and nutritious meal on the go!
It's summer, which means finding creative ways to pack healthy, fresh
foods onto your lunch. The spiralizer is an appliance that turns vegetables
into noodle-like strands so you can build a delicious dish with very little
prep time.
Serving size: 2
Ingredients:
1 cup pine nuts
1 cup cream
3 tomatoes, cubed
5 oz. lettuce, chopped
2 onions, chopped
5 tbsp. Olive oil
parsley, chopped
Dressing:
5 tbsp. Olive oil
4 tbsp. soy sauce

4 tbsp. lemon juice
Pepper and salt
Instructions:
Roast the pine nuts in the oven for 15 minutes until lightly browned and
crispy.
In a bowl, sprinkle the onions with the salt, pour the Olive oil, and then
place the onions in the fridge for one hour.
Combine all the vegetables in a bowl and spoon the cream on top.
Let’s get to the dressing now - pulse all the dressing ingredients in a
blender until they have a smooth and creamy consistency.
Place the dressing in the fridge for 1 hour.
Pour the dressing over the salad and mix well, and then you are free to
serve!

Spicy Pumpkin Noodles
Spicy Pumpkin Noodles” are light, quick, and delicious dinner that that’s
perfect for any time of year.
Serving size: 4
Ingredients:
1 young pumpkin, peeled and spiralized
1 cup pumpkin seeds
2 tomatoes, chopped
Dressing:
1 tbsp. chili pepper powder
4 tbsp. white wine vinegar
Garlic cloves
Fresh basil leaves
Salt and pepper
Instructions:

Roast the pumpkin seeds in the oven for 10 minutes until lightly browned
and crispy.
Combine the spiralized pumpkin, cucumber, tomatoes, and pumpkin seeds.
Let’s prepare the dressing now – pulse the white wine vinegar, garlic, salt,
pepper, and basil leaves in a blender until homogenous mass.
Spoon the dressing over the pumpkin noodles and serve!

Walnuts Zucchini Spaghetti
Yes, you read that right! Forget pasta, and this recipe is made with
zucchini and walnuts instead of carbs. With a crazy-simple sauce of salt,
pepper, and tomatoes from your garden, this dish is dairy-free, gluten-free,
and vegan to boot.
Serving size: 3
Ingredients:
1 young zucchini, peeled and spiralized
half cup walnuts
1 avocado, sliced
Dressing:
4 tbsp. soy sauce
4 cloves of garlic
salt and pepper

Instructions:
Roast the walnuts in the oven for 10 minutes until lightly browned and
crispy.
Spiralize the zucchini and cucumbers or grate them in Korean style using a
Korean carrot grater.
Combine the vegetables and half of the avocado with walnuts.
Let’s prepare the dressing now – pulse the white wine vinegar, soy sauce,
garlic, salt, pepper, basil leaves, and remaining avocado in a blender until
homogenous green mass.
Pour the dressing over the zucchini and cucumbers spaghetti and serve!

Summer Mix Carrots Strands
Ever have a fresh batch of carrots that you need to use up? Well, we’ve got
the perfect solution: Carrots Strands! This summer mix is made with
carrots, raisins, and sunflower seeds for a healthy yet delicious dish. And
with only a few ingredients needed, it’s easy to put together too.
Serving size: 2
Ingredients:
2 carrots
5 cherry tomatoes
4 lettuce
2 oz. fresh young beet leaves
1 pomegranate seeds
4 tbsp. lime juice
Dressing:
4 tbsp. Olive oil
4 tbsp. soy sauce
Salt and pepper
Instructions:

Peel the carrots and then shred it into strands using a spiralizer and halve
the cherry tomatoes.
Add the pomegranate seeds and beet leaves and mix in a big bowl.
Now, let’s prepare the dressing. Combine the olive oil, salt, pepper, and
soy sauce and whisk well.
Pour the dressing over the salad, mix well, pour the lime juice, cover the
bowl and then place the salad in the fridge for one hour.

Cucumbers Spaghetti
Cucumber spaghetti is a vegan alternative to pasta that is perfect for
summer. It's surprisingly filling and delicious, and it takes few minutes to
make.
Serving size: 2
Ingredients:
1 daikon, peeled and spiralized
2 onions, sliced
Half cup sunflower seeds
2 tbsp. sesame seeds
4 tbsp. linseed oil (flaxseed oil or flax oil)
2 tbsp. pomegranate seeds
Dressing:
4 tbsp. cream
4 tbsp. soy sauce
4 cloves of garlic
Salt and pepper

Instructions:
Preheat the oven and roast the sunflower seeds in the oven for
5 minutes until lightly browned and crispy.
In a bowl, sprinkle the onions with the salt, pour the linseeds oil, and then
place the sliced onions in the fridge for one hour.
Combine the cucumbers and daikon stripes.
Let’s get to the dressing now – combine the cream, soy sauce, garlic, salt,
and pepper and pulse them in a blender until homogenous mass.
Mix the dressing with the cucumbers and daikon spaghetti and spoon some
sesame seeds and pomegranate seeds on top!

Baked Pumpkin and Potatoes Zoodles
This dish is just as delicious but a lot healthier and better for you than
regular pasta. Your favorite pumpkin and potatoes get remade into
zucchini noodles. The result is juicy, flavorful, colorful, filling, healthy
pasta that's perfect for fall!
Serving size: 4
Ingredients:
15 oz. pumpkin, peeled and spiralized
1 mango, cubed
1 big onion, chopped
4 tsp. garlic powder
7 tbsp. Olive oil
2 tbsp. lemon juice
Salt and pepper
Instructions:
Season the pumpkin and potatoes with the powdered garlic, salt, and
pepper and toss in the Olive oil.
Preheat the oven to 280-300°F and bake the pumpkin with the potatoes,

mango, and onion for 40 minutes until the pumpkin is golden brown,
caramelized, and soft.
Sprinkle the vegetables with lemon juice and serve.

Spiralized Potatoes Fries with Pineapple
Spiralized potatoes fries are the perfect substitute for potato fries. They can
be served with a sauce, such as ketchup or BBQ, and make for a healthier
appetizer. Try them with pineapple, and you get an exciting dish that is
sure to impress your guests at any party!
Serving size: 5
Ingredients:
1 lb. potatoes, peeled and spiralized
Half pineapple, cubed
4 carrots
1 red onion
Fresh greens
Sauce:
5 tbsp. white flour
4 tsp. garlic powder
Herbes de Provence
Salt and pepper

Instructions:
Steam all the vegetables to half-cooked and set aside.
Let’s prepare the sauce now, combine the white wine vinegar with the
garlic powder and flour and cook for 5 minutes mixing all the time.
Remember that it is crucial to avoid browning of the white flour.
Stirring constantly, bring the mixture to a boil.
Mix in the garlic powder, Herbes de Provence, salt, and pepper and then
combine with the vegetables, close the lid, and set aside.
Preheat the oven to 300-320°F and bake all the vegetables and pineapple
cubes with the sauce for 35 minutes until the potatoes are soft.
Sprinkle the fresh greens on top and serve.

Chapter 4: Salad and Soups recipes

Apple Noodle Salad with Blue Cheese
Apple noodle salad with blue cheese is a dish that will blow your mind
away. This elegant combination of flavors makes for one mouth-watering
dish that you'll want to make again and again.
Serving size: 2
Ingredients
1 apple, washed
2 cups baby lettuce, washed and dried
1 tablespoon blue cheese, crumbled
2 teaspoons walnuts, chopped
For dressing
¼ cup olive oil
1 teaspoon lemon juice
2 teaspoons white vinegar
1 teaspoon Dijon mustard
Dash of salt
Instructions:

In a bowl, whisk together ingredients for the Set aside to allow flavors to
meld.
Lay greens on the serving plate.
Spiralize apple and dry between paper towels. Cut to more manageable
lengths.
Arrange apple spirals over greens.
Sprinkle with cheese and walnuts.
Serve with dressing.

Spicy Chickpea Salad
Prepare to spice up your lunch! This spicy chickpea salad is a light and
healthy, protein-rich recipe that you can enjoy all week long. It's simple,
elegant, and packs tons of flavor, so try it out today!
Serving size: 4
Ingredients:
2 large carrots, washed
1 zucchini, washed and cut at ends
2 cups kale or mixed greens, washed and dried
1 tablespoon cilantro, chopped, for garnish
1 tablespoon fresh basil, chopped, for garnish
For the chickpeas
1 teaspoon olive oil
1 (15-ounce) can chickpeas, drained and rinsed
½ teaspoon cayenne pepper
½ teaspoon cumin, ground
½ teaspoon paprika

⅛ teaspoon chili powder, or to taste
Dressing
1 cup plain Greek yoghurt
1 tablespoon lemon juice
1 teaspoon honey
Salt & pepper
Instructions:
Wipe chickpeas dry with a paper towel. Place in a colander and let air dry
for about 30 minutes.
Whisk together dressing ingredients. Adjust flavor according to taste.
Store in a cool place to allow flavors to meld.
Preheat your oven to 400°F and line parchment paper on the baking sheet.
In a medium bowl, combine the ingredients for chickpeas.
Add chickpeas and mix well to coat evenly.
Spread the chickpeas out on the baking sheet and bake until crisp and
golden brown (about 30–40 minutes). Stir the chickpeas once in a while to
ensure even browning.
Remove from oven and let cool.
Wipe carrots and zucchini dry. Cut, if necessary, to keep lengths at about 6
inches.
Spiralize to ribbons, curls or noodles, as desired.
If you do not want your carrots raw, cook in boiling water for about 3
minutes or to desired doneness. Drain and let cool.
Arrange kale or greens on a serving platter.
Arrange carrots and zucchini over greens.
Add spiced chickpeas and sprinkle with cilantro and basil (if using).

Mango & Red Beet Salad
This healthy and refreshing summer salad is packed with vitamin-rich,
antioxidant-concentrated deep-purple beets containing copper, folate,
manganese, niacin, and riboflavin. But don't stop at the beets for a final
cherry on top of this salad's nutritional sundae. Add mangoes to the mix!
Serving size: 2
Ingredients
1 beet, washed, peeled and spiralized
1 large mango, peeled and cut into cubes
1 kiwi, peeled and sliced thinly
1 cucumber, washed and spiralized
1 cup lettuce
For dressing
½ cup avocado
½ cup mango
1 small banana
¼ cup orange juice

½ cup cilantro
1 tablespoon parsley
Salt to taste
Sugar or honey, to taste (optional)
Instructions:
For dressing
Pulse parsley and cilantro in a blender to chop.
Add the rest of the dressing ingredients and blend well. Adjust flavor
according to taste. Refrigerate while preparing salad.
Salad
Dry spiralized fruit and cucumber between paper towels.
Arrange lettuce, cucumber, mango, and kiwi on a serving dish.
Decorate with beet spirals.

Golden Beet & Carrot Salad
Who knew roasted beets and carrots could make such a delicious salad?
If you're looking to add some extra vegetables to your diet, then this
Golden Beet and Carrot Salad recipe is for you.
Serving size: 2
Ingredients
2 golden beets, washed, peeled and spiralized
2 carrots, peeled and spiralized
1–2 tablespoons orange or lemon zest
Salt & pepper, to taste
⅓ cup slivered almonds
¼ cup green onion (green parts only), chopped, for garnish
¼ cup parsley, chopped, for garnish (optional)
For dressing
⅓ cup orange juice
2 teaspoons white wine vinegar
½ teaspoon honey, or to taste

Instructions:
Combine ingredients for dressing in a bowl and whisk well. Adjust acidity
and sweetness with vinegar and honey according to taste. Let stand to
allow flavors to meld.
Dry spiralized carrots and golden beets by pressing between paper towels.
Cut strands to more manageable lengths.
In a bowl, toss together spiralized veggies, zest, salt and pepper.
Transfer to serving dish.
Sprinkle with almonds and garnishes.
Drizzle with dressing and serve.

Chicken Soup
The first recipe for chicken soup dates back to the Middle Ages. It was a
way to use up an old, tough rooster or hen. The family would pluck and
clean the bird, cook it until it fell off the bone, then strain all of that
nourishing broth from the carcass and vegetables.
Serving size: 6
Ingredients:
1 tablespoon cooking oil
1 medium onion, spiralized
2 cloves garlic, finely minced
2 pieces skinless chicken breast, bone-in
6 cups chicken or vegetable broth
1 large carrot, peeled and spiralized
⅓ cup celery, chopped
1 tablespoon parsley, chopped
Salt & pepper to taste
Instructions:
Heat the oil in a saucepan over medium heat.

Add the onion and cook until translucent (about 8–10 minutes). The
spiralized strands will break into smaller pieces during sautéing.
Add garlic and cook until fragrant (about 1 minute).
Add the chicken breasts and let sear slightly (about 2 minutes on each
side). (This will make the soup tastier, but you may skip this step.)
Add the broth, bring to a boil and let simmer for 30 minutes to 1 hour.
Fish the chicken out of the broth and shred it with two forks.
Return the shredded chicken to the broth, adding salt and pepper to taste.
Add the celery and spiralized carrot. Cook until the carrot is of the desired
texture (from 3–7 minutes).
Turn off heat, stir in parsley and serve.

Butternut Squash Soup with Red Lentils
This vegetarian soup is easy and comforting to make. Serve it as a main
course or enjoy it for lunch or dinner with a side of crusty bread.
Serving size: 6
Ingredients
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon red chili flakes
½ teaspoon paprika
1 cup red lentils, rinsed and drained
6 cups vegetable stock
1 small butternut squash, peeled, seeded and spiralized
2 medium carrots, peeled and spiralized
Salt and pepper, to taste
Greek yogurt, for topping (optional)
Parsley, chopped, for garnish
Instructions:

Heat the oil in a saucepan over medium heat.
Drop in the chopped onion and cook until translucent (about 3 minutes).
Add the garlic and cook until fragrant (about 1 minute). Be careful not to
burn it!
Add the cumin, chili flakes, and paprika and cook about 1 minute longer.
Add the lentils, followed by the vegetable stock. Bring to a boil. Reduce
the heat and simmer until tender (about 15 minutes).
Add the spiralized squash and carrots and cook until al dente (about 3
minutes).
Add salt and pepper.
Divide into serving bowls.
Top with a bit of yogurt (optional), garnish with parsley and serve.

Pear Salad with Sherry Vinaigrette
No time to cook? Just dump a can of chickpeas, a pear, and some olive oil
into the food processor, and you're done! Want to take it one step further?
Just add some chopped green onions, garlic cloves, and shallots for a
smashing side dish..
Serving size: 2
Ingredients
2 pears, spiralized
2 cups mixed greens
¼ cup cheese of choice (like feta, blue or goat cheese),
crumbled
¼ cup walnuts, chopped
For dressing
¾ cup olive oil
2 cloves garlic, minced finely
Salt & pepper, to taste
2 tablespoons sherry vinegar
1½ teaspoons Dijon mustard
Instructions:

Prepare the vinaigrette by whisking the ingredients together. Set aside to
allow flavors to meld.
Lay mixed greens on serving plate and sprinkle with cheese and walnuts.
Arrange spiralized pear on top.
Drizzle a small amount of dressing over the salad.
Serve with the rest of the dressing on the side.

Squash & Prosciutto Salad
This sandwich may be the perfect summer picnic dish. Whisk together a
tangy but sweet dressing, make some quick prosciutto and mozzarella
crostini, and top it all off with a half can of mixed baby tomatoes. The
salad is incredibly colorful, wholesome, and hearty.
Serving size: 4
Ingredients
2 medium yellow squash, washed & spiralized
1 medium zucchini, washed and spiralized
4 thin slices prosciutto, chopped
¼ cup feta cheese, crumbled
⅛ lemon, thinly sliced, for garnish
1 teaspoon salt
For dressing
1½ tablespoons fresh mint, sliced thinly
2 teaspoons lemon juice
½ teaspoon grated lemon zest

Dash of black pepper
Instructions:
Whisk dressing ingredients and set aside.
Heat a skillet over medium heat. Cook the prosciutto until crisp (about 2
minutes). Set aside.
Toss the squash and zucchini with the dressing.
Sprinkle with prosciutto and feta, garnish with sliced lemon, and serve.

Thai-Style Zucchini & Quinoa Salad
This salad is nutritious, easy to make, and more importantly, delicious. If
you like making a quick dinner at home or bringing them for lunch to
work, you're going to love this Thai-Style Zucchini & Quinoa Salad
recipe!
Serving size: 4
Ingredients
1 medium zucchini, peeled and spiralized
1 large carrot, peeled and spiralized
1 cup red bell pepper, spiralized
½ cup green onion, sliced thinly
1 cup cooked quinoa
¼ cup dry roasted peanuts
¼ cup chopped cilantro
Lime or lemon wedges, for garnish (optional)
For dressing
¼ cup peanut or almond butter
2 ½ tablespoons lime juice
2 teaspoons soy sauce or tamari

1 teaspoon hot sauce, preferably Sriracha
1 teaspoon ginger, grated
Instructions:
Whisk dressing ingredients together, adjusting flavor as desired. Set aside.
Cut the spiralized veggies shorter, if needed.
Combine veggies, quinoa and dressing in a bowl.
Transfer to a service dish and garnish with lime or lemon wedges (if
using).

Creamy Zucchini Soup
Zucchini is abundant during the summer months, which makes for a great
soup base. The nutritional yeast in this recipe creates a cheesy flavor that is
frequently compared to baked mac and cheese. I've also heard it's great
with bread dough on top!
Serving size: 2
Ingredients
3 medium zucchini, spiralized
1 tablespoon butter
1 small onion, spiralized
2 cloves garlic, thinly sliced
1 cup vegetable stock
1¼ cups water
Salt & pepper
Lemon wedges or cream, for additional garnish (optional)
Instructions:
Set aside about ½ cup of the spiralized zucchini for garnish.

Cut the remaining zucchini into short strands (about 2–3 inches).
Heat the oil in a saucepan and add the butter.
When butter has melted, add onion, garlic, salt and pepper. Cook until
softened (about 8 minutes).
Add zucchini and continue cooking to soften (about 10 minutes).
Add vegetable stock and water.
Reduce the heat and bring them to a boil and leave them to simmer for
about 10 minutes and then remove from the heat.
Reduce heat and let simmer for 10 minutes. Remove from heat.
Use a handheld mixer to puree, or carefully transfer to a blender and pulse
until smooth.
Return to saucepan and adjust flavor with salt and pepper, or add water to
adjust consistency, if needed.
Bring back to a boil.
Transfer to serving bowls and top with spiralized zucchini.
Garnish with a dollop of cream or lemon (optional) and serve.

Veggie & Bacon Soup
Many people eat bacon because it tastes good, and many people eat
broccoli because they think it's healthy. But in this soup recipe, we
combine the two and create a delicious dish that is both a treat for your
taste buds and an important part of your diet.
Serving size: 4
Ingredients
4–6 strips bacon, chopped
1 small onion, spiralized
3 cloves garlic, minced
4 cups chicken stock
1 stalk of celery, chopped
Salt and pepper, to taste
3 cups of any or a combination of spiralized carrot, parsnip,
zucchini and/or turnip
1 cup Brussels sprouts or cabbage, spiralized
½ cup finely chopped basil
Instructions:
In a saucepan, heat the oil over medium heat.

Cook the bacon to desired crispness. Remove bacon bits and drain over
paper towels. Set aside.
Reduce oil in the saucepan to about 2 tablespoons.
Add onion and cook until softened (about 5–10 minutes).
Add garlic and sauté until fragrant and slightly browned but not burned
(about 2 minutes).
Pour in the stock and bring to a boil.
Add celery and let simmer for 5–10 minutes to develop flavor.
Season with salt and pepper.
Add spiralized vegetables and let simmer for 2 minutes (do not overcook).
Add the basil and remove it from heat.
Divide into serving bowls and top with bacon bits.

Onion Soup
Onion soup is a basic soup that has onions as its main ingredient. It uses
simple ingredients that are readily available and can easily be made in
large amounts. It is effortless to make. It can be modified by using
different vegetables (beets, celery, carrots, celery root) and herbs (thyme),
various spices, or meat or seafood.
Serving size: 6
Cooking time: 1 hour 10 minutes
Ingredients:
5 large onions, peeled and spiralized
2 tablespoons butter
1½ teaspoons brown sugar
Dash of salt
4 cloves garlic, crushed
2 tablespoons flour
½ cup dry white wine
5 cups beef stock
2 bay leaves
½ teaspoon dried thyme
Black pepper, to taste

8 baguette slices, toasted lightly
1½ cups grated gruyere cheese
Instructions:
In a thick-bottomed 4–6 quart cast-iron pan, heat oil over medium heat.
Add butter to melt.
Reduce heat to low or medium-low and add onions. Spread to coat with
oil-butter mixture. Place lid on the pan and let cook until softened (about
15 minutes).
Add sugar and salt and stir. Cook longer to brown (30–60 minutes). Stir
occasionally to prevent sticking. Add a little water or oil, if needed.
Onions should be a rich brown.
Stir in garlic and let cook until fragrant (1–2 minutes).
Add flour and mix to coat the onions evenly.
Add the wine. Bring up heat and scrape off any brown bits stuck to the
pan.
Add stock, bay leaves, and thyme. Stir and let simmer for another 30
minutes.
While the soup is simmering, preheat oven to 400°F.
Sprinkle toasted baguette slices with cheese and grill until cheese is melted
and slightly browned (about 5–10 minutes).
Remove bay leaves from soup and sprinkle with black pepper.
Divide soup into individual serving bowls and top with one slice each of
the toast with cheese. (Another option would be to place all the baguette
slices on the soup’s surface, sprinkle with cheese, place the whole pot of
soup into the oven, and bake until the cheese is done).

Curried Pumpkin & Sweet Potato Soup
If you love pumpkin but don't want to have the same old pumpkin pie for
dessert every year, try this curried version of a classic autumn soup. Rich
in flavor and texture, this soup is made with all the warmth you need to
spice up your winter.
Serving size: 4
Ingredients
2 cups homemade pumpkin puree
4 cups chicken broth
2 teaspoons curry paste (red or any color), or to taste
½ cup coconut milk
Salt, to taste
1 medium sweet potato, peeled and spiralized
Pepitas, green onion and/or cilantro, for garnish (optional)
Instructions:
Combine all ingredients, except the sweet potato and garnish, in a pot.
Cook over medium heat, stirring occasionally, and bring to a boil. Adjust

flavor with salt or curry paste. Add water for a thinner consistency, if
desired.
Add spiralized sweet potato. Simmer until sweet potato is done (about 3–7
minutes).
Serve topped with pepitas, green onion, and cilantro, if desired.

Beets and Apples Salad
Making the salad is a colorful and delicious way to make your fall table
prettier while also being good for you. One of the things to do with them is
to make a salad that includes both beets and apples. The result is such a
great mix of flavors!
Serving size: 2
Ingredients:
2 medium beets
½ cup walnuts
2 sour apples
½ cup dried apricots, cubed
Salt
Pepper
Fresh parsley, chopped
Dressing:
4 tbsp. Olive oil
4 tbsp. vegan mayonnaise

4 tbsp. mustard
Salt
Instructions:
Roast the walnuts in the oven for 10 minutes until lightly browned and
crispy.
Heat the water and boil the beets in a saucepan over medium heat for 30
min. until soft.
Cool the beets by placing them in the cold water for 10 min. and then peel
and spiralize them.
In a bowl, combine the beets, apples, apricots, salt, pepper and chopped
parsley.
Let’s prepare the dressing now - pulse all the dressing ingredients in a
blender until they have a smooth and creamy consistency.
Combine the dressing with the salad and walnuts and then mix well.
Place the beets and raisins salad in the fridge for 1 hour and then serve.

Conclusion
Thank you for getting to the end of this book. Keep exploring to find more
recipes to prepare using the mandolin slicer.
Happy slicing!

Author's Note
Thank you so much for taking the time to download and read this
book(and most likely re-read because C'mon, it's awesome). I'm gutted to
even dare ask for something else after all you've already done but I still
need one more favor from you, reviews and feedback. Your input is
important to me and if you have any constructive criticism or new ideas,
you'd like me to consider, please don't hesitate to reach out to me, I can't
wait.
Thank you,
Brooklyn Niro

About the Author
Brooklyn Niro - The physical manifestation of dedication to craft - has
been immersed in cuisines and baked goods for over 20 years. Despite all
that she went through, diagnosed with sickle cell anemia at age 2 and
losing her father when she was only 4 years old, she always wanted to be
the consoler and not the one being consoled. Her mother was a sous chef
who cooked whenever she was sad and she cooked even more after the
death of her husband.
Niro loved to stay with her mum in the kitchen while she cooked and
quickly contracted the contagious hobby, she soon began contesting and
winning local bake-offs, and after high school, she attended a culinary
academy where she refined her skills. Over two decades, she has worked
as a chef at a plethora of restaurants, resorts, cruise boats, and five to
seven-star hotels in a wide range of cities and states from Florida to Las
Vegas, Chicago, and New York.
Brooklyn is currently the chef de cuisine at one of the most exclusive
restaurants in Los Angeles, she has transformed the already profitable
business into a bankrolling machine with her unique cooking talents and
witty, off-handed comments.

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