AUTOMATIC ELECTRIC. Spiralizer RECIPE BOOKLET

Transcription

1 AUTOMATIC ELECTRIC Spiralizer RECIPE BOOKLET

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3 Hey guys, CHEF JASON ROBERTS HERE, AND I AM SUPER EXCITED TO INTRODUCE YOU TO THE WORLD OF SPIRALIZING! As a chef, I m constantly in the kitchen but was in a place where I needed to tone down the amount of processed/ refined foods I was eating with my family. I found that eating whole foods, specifically more vegetables and fruits, was really nourishing and left me and my family with much more energy. Spiralizing is a fun, simple way to incorporate more servings of fruits and vegetables into your daily meals without taking up a lot of time. The following pages contain tips, tricks and recipes for healthier, more nutritious versions of classic dishes and comfort food. With your BELLA Electric Spiralizer and this recipe booklet, you will be equipped to add variety to your meals and impress your family, friends and dinner guests with creative, nutritious and satisfying meals Looking forward to sharing some recipes with you and having the BELLA Electric Spiralizer become your new best friend! Cheers, Chef Jason

4 Create WITH BELLA S ELECTRIC SPIRALIZER YOU CAN EASILY HEALTHY & FRESH versions of everyday meals! Transform fruits and veggies into colorful ribbons and spirals adding flavor and variety to your menu. Make healthy vegetable pasta or salads from zucchini, cucumber, carrots, potatoes, beets and more in just seconds! Enjoy ribbons, linguine, spaghetti and fettuccine shaped fruits and vegetables, and lets not forget Amazing Curly Fries. 4 THE KITCHEN SHOULD BE FUN. WITH BELLA, IT CAN BE

5 Why spiralize? CUT THE CALORIES, CARBS, FAT AND SUGAR WHILE ADDING COLOR AND FLAVOR TO YOUR DIET! By spiralizing, you are eating more fruits & vegetables without even noticing! This small shift in the way you eat will put you on the path for a healthier lifestyle. You will be consuming less processed foods, while still remaining satisfied. Fruits and veggies are high in water and in fiber which will detox your body and leave you feeling satisfied and refreshed after every meal. NUTRITIONAL COMPARISONS: ZUCCHINI SPIRAL CARBONARA 35% FEWER CALORIES 82% LESS CARBOHYDRATE than Fazoli s Chicken Carbonara. SWEET POTATO LINGUINE STIR-FRY 60% LESS FAT 67% FEWER CALORIES 65% LESS CARBOHYDRATE than Manchu Wok Shanghai Noodles. ROASTED PARMESAN POTATO SPIRALS 61% LESS FAT 65% FEWER CALORIES than Arby s Curly Fries.

6 Create 4 Different Shapes in Seconds 6 Tools of the Trade VEGETABLE PEELER: Saves time and less of the fruit/vegetable will be wasted compared to peeling with a knife. KITCHEN SHEARS: For some dishes you may want to cut the spiralized fruits and/or vegetables for easier serving. PAPER TOWELS: When making pasta it helps to pat the noodles dry with paper towel (especially when working with cucumber).

7 Fruits & Veggies APPLES & PEARS: Prep: Remove the stem and core, peeling is optional. Tips: If not using immediately spray lightly with lemon juice to keep from discoloring. BEETS: Prep: Peel and cut off the ends to create a flat surface. Tips: Wear kitchen gloves when handling red beets. Wash the beet leaves and use them in salads. ZUCCHINI & CUCUMBER: Prep: Cut ends flat, peeling is optional. Tips: If making pasta make sure to pat dry with paper towels after spiralizing. This will help to avoid a runny pasta sauce. BUTTERNUT SQUASH: Prep: Use only the neck of the squash. Peel all the way down to the darker orange flesh. Tips: Choose a butternut squash with a long neck and smaller bulb. You can chop and freeze the bulb for later use. CARROTS & PARSNIPS: Prep: Peel and cut ends flat. Tips: Try and buy full size carrots with a wide diameter, Chinese carrots are a great option. POTATOES (SWEET, RUSSET, YUKON GOLD): Prep: Cut ends flat, remove bumps and blemishes. Peeling is optional. Tips: Look for smooth skin and uniform round shapes. Diameter should be less then 3 inches.

8 Storage & Freezing Planning your meals for the week just got easier. Spiralizing is quick and easy so you will be cutting the time you usually spend chopping and dicing all those fruits and vegetables. Most fruits and vegetables can be stored in air tight containers in the fridge for up to a week or in the freezer for up to a 2 months. ZUCCHINI & CUCUMBER Do not freeze well but can be kept in the fridge for up to 4 days with good results. APPLES AND PEARS Should be lightly misted with lemon juice in order to prevent discoloration and then stored in air tight bags in the fridge for up to a week or in the freezer for up to 2 months. SPIRALIZED POTATOES AND SQUASH Become brittle if kept in the fridge and are best kept in air tight bags in the freezer until ready for cooking. 8

9 THE Possibilities ARE ENDLESS!

10 Recipe index 10 BREAKFASTS 11 CHEF JASON ROBERTS SPIRALIZED ZUCCHINI & FETA OMELET 12 SWEET POTATO HASH WITH FRIED EGGS SOUPS 13 SPICY VEGETABLE RIBBON SOUP 14 SPIRALIZED BORSCHT SOUP SALADS 15 CHEF JASON ROBERTS APPLE & VEGGIE NOODLE SALAD WITH SPICED YOGURT 16 CHEF JASON ROBERTS MEDITERRANEAN NOODLE SALAD 17 SPIRALIZED SLAW WITH LEMON POPPY SEED VINAIGRETTE MAIN DISHES 18 CHEF JASON ROBERTS RAINBOW VEGETABLE LASAGNA 19 CHEF JASON ROBERTS SPICED AIR FRIED CURLY FRIES 20 SPIRALIZED SWEET POTATO & CHICKEN ENCHILADA CASSEROLE 21 ZUCCHINI SPIRAL CARBONARA 22 SWEET POTATO LINGUINE STIR-FRY 23 ROASTED PARMESAN POTATO SPIRALS 24 TERIYAKI BROCCOLI NOODLES WITH SHRIMP DESSERT 25 BUTTERSCOTCH CRUMBLE WITH CURLY APPLES

11 Chef Jason Roberts Spiralized Zucchini & Feta Omelet with Fresh Mint Serves: 1 Omelets make great quick snacks, don t think just breakfast. 1 small zucchini 2 tsp olive oil 2 eggs ½ egg shell of water (approx 2 tablespoons) Salt and freshly ground black pepper, to taste 30g (1 oz) firm feta cheese Fresh mint leaves (or basil or arugula) Prepare zucchini in BELLA Spiralizer using the spaghetti setting. Lightly sauté in a small non- stick pan using 1 teaspoon of the olive oil. Cook until lightly golden in color then remove from pan and set aside. Beat eggs and water lightly with a fork and season with salt and pepper. Add remaining olive oil to the pan, add eggs, and cook over medium heat. Lift the side of the omelet and tilt the pan to let the uncooked eggs run out to the edges. When omelet is seconds from being set, scatter over the zucchini, feta and a little fresh mint. To serve, turn the omelet out of the pan lifting the sides inwards and folding as you flip out. Per entire recipe Calories 310 8g Cholesterol 355mg 1560mg Carbohydrate 7g 2g 4g 18g Vitamin A 25% Vitamin C 40% Calcium 25% Vitamin B6 15% Iron 20% Folate 15%

12 12 Sweet Potato Hash WITH Fried Eggs PREP 10 MINS COOK 15 MINS TOTAL 25 MINS Serves: 4 Perfect for weekend brunches, this easy hash with a hint of Cajun seasoning can also be served as a quick weeknight dinner. 2 lb sweet potatoes, peeled 2 tbsp olive oil 1 large onion, sliced 1 red bell pepper, sliced 2 cloves garlic, minced 1 tbsp Cajun seasoning ½ tsp salt ¼ tsp pepper 1 3 cup vegetable broth 4 fried eggs 2 tbsp finely chopped green onion With BELLA Spiralizer on fettuccine setting, spiralize sweet potatoes into long strands, trimming with clean kitchen shears as needed. Heat oil in large skillet set over medium heat; cook onion, pepper, garlic, Cajun seasoning, salt and pepper for about 5 minutes or until vegetables start to soften. Stir in sweet potato noodles; cook for about 2 minutes or until well coated. Stir in broth; cover and cook for 3 to 4 minutes or until sweet potatoes are tender. Remove lid; cook for 1 to 2 minutes until moisture has evaporated. Divide among 4 plates. Top with fried eggs and sprinkle with green onion. Tips: Add crumbled bacon or diced ham to hash if desired. Alternatively, top with poached eggs. Per 1/4 recipe Calories g Cholesterol 185mg 500mg Carbohydrate 38g 6g 14g 10g NUTRITION COMPARISONS 63% less fat than Perkin s Family Restaurant Everything Smasher 44% fewer calories than Perkin s Family Restaurant Everything Smasher.

13 Spicy Vegetable Ribbon Soup PREP 10 MINS COOK 25 MINS TOTAL 50 MINS Serves: 4 Spiced with chili flakes, this fresh and light soup is very comforting and soothing. 1 large carrot, peeled 1 medium zucchini 1 small sweet potato, peeled (about 1 lb) 1 small potato, peeled (about ¼ lb) 2 tbsp olive oil 1 onion, sliced 3 cloves garlic, minced 1 tbsp finely chopped fresh thyme ½ tsp salt ½ tsp red chili flakes 4 cups low-sodium vegetable broth 1 bay leaf ¼ cup chopped fresh basil, divided 1 tbsp white wine vinegar With BELLA Spiralizer on ribbon setting, spiralize carrot, zucchini, sweet potato and potato into long strands, trimming with clean kitchen shears as needed. Heat oil in saucepan set over medium heat; cook onion, garlic, thyme, salt and chili flakes for about 5 minutes or until softened. Add vegetable broth and bay leaf; bring to boil. Reduce heat to medium-low; cook for 5 minutes. Stir in vegetable ribbons; cook for 12 to 15 minutes or until vegetables are tender-crisp. Remove bay leaf. Stir in basil and vinegar. Spoon into 4 bowls. Tip: Substitute parsley or cilantro for basil if desired. NOTE: Nutrition information for comparison items was obtained from company websites and then re-calculated per 100g for equal comparison to SB recipes. Per 1/4 recipe Calories 200 7g Cholesterol 0mg 470mg Carbohydrate 31g 5g 10g 3g NUTRITION COMPARISONS 40% less sodium than Edo Japan Vegetable Udon Soup.

14 Spiralized Borscht Soup PREP 20 MINS COOK 30 MINS TOTAL 1 HOUR Serves: 6 This vegetarian take on a classic Eastern European beet soup is rich and flavorful. 4 large beets, peeled Pinch caraway seeds 1 small potato, peeled (about ¼ lb) 2 tbsp olive oil 1 onion, chopped 2 cups sliced red cabbage 2 cloves garlic, minced ½ tsp each salt and pepper, divided 2 tbsp tomato paste 4 cups low-sodium vegetable broth 2 bay leaves 2 tbsp red wine vinegar 2 tbsp honey ¼ cup chopped fresh dill, divided ½ cup sour cream 14 With Spiralizer on linguine setting, spiralize beets and potato into long strands, trimming with clean kitchen shears as needed. Heat oil in saucepan set over medium heat; cook onion, cabbage, garlic, half each of the salt and pepper, and caraway seeds for about 5 minutes or until softened. Stir in tomato paste; cook for 1 minute. Add beets and potato noodles, vegetable broth and bay leaves; bring to boil. Reduce heat to medium-low; cook for 20 to 25 minutes or until beets are tender. Remove bay leaves. Stir in vinegar, honey and remaining salt and pepper. Stir in half of the dill. Spoon into 6 bowls. Top with dollop of sour cream and sprinkle with remaining dill. Tip: Substitute plain Greek yogurt for sour cream if desired. Per 1/6 recipe Calories 170 7g Cholesterol 10mg 390mg Carbohydrate 23g 4g 14g 3g NUTRITION COMPARISONS 55% less fat than Authentic Ukrainian Classic Borsch from food.com 43% fewer calories than Authentic Ukrainian Classic Borsch from food.com

15 Chef Jason Roberts apple & vegetable Noodle Salad with spiced yogurt Serves: 4 1 large carrot 1 large cucumber 1 large green apple-peeled ½ a medium white (Daikon) radish-peeled ½ teaspoon salt flakes Juice of 1 orange ½ cup toasted and chopped almonds 1 cup cooked black lentils 1 cup mint leaves 1 cup parsley leaves 1 cup yogurt ½ teaspoon hot smoked paprika Spiralize the carrot, cucumber, green apple and white radish on various settings of the BELLA Spiralizer to allow for varied textures. Season with salt and orange juice, set aside for 5 minutes to macerate. Toss vegetables with crushed almonds, lentils, herbs and mix lightly. Mix the yogurt and hot smoked paprika together. To serve, smear the yogurt on the base of a serving plate or bowl and top with tossed vegetables, lentils, nuts and herbs Visit bellahousewares.com to watch Chef Jason prepare this recipe. Per 1/4 recipe Calories g Cholesterol 0mg 350mg Carbohydrate 55g 15g 12g 20g Vitamin A 100% Vitamin C 80% Calcium 10% Vitamin B6 8% Iron 60% Folate 15%

16 Chef Jason Roberts Mediterranean Noodle Salad Serves: 4 1 lb (2 x medium) green zucchini ½ lb (1 x medium) golden beets, peeled ½ teaspoons sea salt flakes 3 teaspoons fresh lemon juice ¼ teaspoon freshly ground black pepper 3 tablespoons olive oil, divided, plus more for drizzling 1 large eggplant (about ¾ pound), cut into l inch cubes. 1 garlic clove, thinly sliced 2 cups cherry tomatoes, cut in half ¾ cup (packed) mint leaves, torn ¼ cup green olives, pitted 1 (8-ounce) ball fresh buffalo mozzarella, torn into bite size pieces ¼ teaspoon chili flakes (optional) Chervil (optional) Basil (optional) 16 Prepare both zucchini and beets by passing through the BELLA spiralizer on spaghetti setting. Lightly season with salt and lemon juice set aside to macerate. Lightly salt the eggplant for and set aside for 15 minutes (pat dry after this time with paper towel). Season the eggplant cubes with a little olive oil and chopped garlic, place into a non-stick oven safe pan over moderate heat and start to color (approximately 2-3 minutes). Place into oven and roast at 380 F for minutes or until tender. You should be able to pierce with a knife or skewer with very little resistance. Drain liquid from the noodles and then toss in the warm eggplant. Add tomatoes, mint, olives, chili and roughly torn mozzarella. Garnish, serve. Per 1/4 recipe Calories g Cholesterol 0mg 180mg Carbohydrate 23g 8g 15g 20g Vitamin A 30% Vitamin C 80% Calcium 8% Vitamin B6 20% Iron 20% Folate 20% Visit bellahousewares.com to watch Chef Jason prepare this recipe.

17 Spiralized Slaw with Lemon Poppy Seed Vinaigrette PREP 10 MINS COOK 0 MINS TOTAL 15 MINS Serves: 8 Serve this sweet and tangy slaw with grilled chicken or fish for a healthy dinner any night of the week. ½ small red cabbage Vinaigrette (about 1 lb) 1 tsp lemon zest 1 carrot, peeled ¼ cup lemon juice and cut in half 3 tbsp olive oil 1 Granny Smith apple, cored 4 tsp honey 1 medium beet, peeled 1 tbsp Dijon mustard 2 green onions, 1 tbsp mayonnaise finely sliced 1 tbsp poppy seeds 1 tbsp finely chopped 1 small shallot, minced fresh cilantro ½ tsp salt ¼ tsp pepper With BELLA Spiralizer on ribbon setting, spiralize cabbage, carrot, apple and beet into long strands, trimming with clean kitchen shears as needed. Vinaigrette: Whisk together lemon zest, lemon juice, oil, honey, mustard, mayonnaise, poppy seeds, shallot, salt and pepper until blended. Toss vegetable and apple ribbons with vinaigrette until well coated. Sprinkle with green onions and cilantro. Tip: Substitute maple syrup for honey if desired. NOTE: Nutrition information for comparison items was obtained from company websites and then re-calculated per 100g for equal comparison to SB recipes. Per 1/8 recipe Calories 130 7g Cholesterol 0mg 230mg Carbohydrate 14g 3g 9g 2g NUTRITION COMPARISONS 61% less fat than Marie Callender's Fresh Cole Slaw. 46% fewer calories than Marie Callender's Fresh Cole Slaw.

18 Chef Jason Roberts rainbow vegetable Lasagna Serves: 4 4 large heirloom tomatoes cut into ¼ inch slices ½ teaspoon fresh thyme Freshly ground black pepper Sea salt flakes ¾ lb green zucchini (2-3 zucchini) 1 3 lb golden beets (peeled) Juice of 1 lemon 1 3 cup olive paste/ tapenade 1 cup fresh Ricotta 1 3 cup good olive oil 2-3 medium sized potatoes (scrubbed well, skin on) ½ cup fresh basil leaves Visit bellahousewares.com to watch Chef Jason prepare this recipe. 18 Place tomato slices sprinkled with fresh thyme leaves, a little salt and fresh ground pepper onto a baking paper-lined baking tray and place into a 380 F oven minutes Put the zucchini and golden beets through the BELLA Spiralizer on ribbon setting then place the ribbons in a colander and sprinkle with salt and lemon juice. Allow 20 minutes for the zucchini and beets to release as much moisture as possible before patting dry with a paper towel. Pass potatoes through the spiralizer also set on ribbon setting. In a medium sized gratin dish, lay down a good splash of olive oil, followed by a thick layer of potatoes, then a layer of tomatoes followed by a mixture of zucchini and beet ribbons. Spoon ½ of the olive paste over ribbons and ½ the ricotta in dollops (about ¼ inch thick bits). Repeat with remaining ingredients, topping with more potato ribbons, season well. Cover with foil and place into a 400 F oven for 45 minutes. Remove foil and cook for an additional 20 minutes at 380 F allowing for moisture to evaporate and potatoes to crisp. Remove from oven and allow to sit for 10 minutes before serving. Slice and serve with the addition of fresh basil Per 1/4 recipe Calories g Cholesterol 30mg 540mg Carbohydrate 47g 8g 13g 14g Vitamin A 25% Vitamin C 130% Calcium 20% Vitamin B6 40% Iron 15% Folate 25%

19 Chef Jason Roberts Spiced Air Fried Curly Fries 2 large white potatoes (peeled) 2 Tablespoons olive oil 2 Tablespoons coconut oil ½ teaspoon spiced seasoning Spiced Seasoning 1 teaspoon coriander seed 1 teaspoon Fennel seed 1 teaspoon White peppercorns 1 Tablespoon Salt ½ teaspoon Sugar Place spice seasoning ingredients into your BELLA blender and process to a fine powder, set aside. Using your BELLA Spiralizer on the linguine setting, turn potatoes into curly fries. Place into a large bowl and gently toss with warmed olive and coconut oil. Place into BELLA Air Fryer set to 375 F Cook for approximately 3 4 minutes or until golden. Season with spiced seasoning and serve. Per 1/4 recipe Calories g Cholesterol 0mg 10mg Carbohydrate 33g 4g 3g 3g Vitamin C 30% Calcium 2% Vitamin B6 15% Iron 6% Folate 15%

20 Spiralized Sweet Potato & Chicken Enchilada Casserole PREP 10 MINS COOK 55 MINS TOTAL 1 HOUR 10 MINUTES Serves: 12 Perfect for weeknight dinners, potlucks or game nights, this Tex-Mex casserole will please any crowd. 2 lb sweet potatoes, peeled 2 cups shredded cooked chicken 1 cup (8 oz) chunky salsa 1 can (10 oz) enchilada or taco sauce 1 can (14 oz) black beans, drained and rinsed 1 cup frozen corn kernels 1 tsp ground cumin and dried oregano ½ tsp each salt and pepper 2 cups shredded Monterey Jack cheese 2 green onions, thinly sliced 2 tbsp chopped fresh cilantro Preheat oven to 400 F. With BELLA Spiralizer on linguine setting, spiralize sweet potatoes into long strands, trimming with clean kitchen shears as needed. Arrange sweet potatoes in bottom of greased 13 x 9 inch baking dish. Toss together chicken, salsa, enchilada sauce, black beans, corn, cumin, oregano, salt and pepper. Layer over sweet potatoes; sprinkle evenly with cheese. Cover with foil; bake for about 40 minutes or until sweet potatoes are tender. Remove foil; bake, uncovered, for 15 to 20 minutes or until cheese is golden brown. Sprinkle with green onions and cilantro. Tip: Serve with sour cream, chopped avocado, salsa and pickled jalapeños for an enchilada feast. 20 Per 1/12 recipe Calories 200 6g Cholesterol 35mg 610mg Carbohydrate 22g 5g 6g 14g NUTRITION COMPARISONS 55% less fat than Lone Star Texas Grill Fajitas Enchiladas Mesquite-Grilled Chicken. 53% fewer calories than Lone Star Texas Grill Fajitas Enchiladas Mesquite-Grilled Chicken.

21 ZUCCHINI Spiral Carbonara PREP 10 MINS COOK 10 MINS TOTAL 20 MINS Serves: 4 With all the delicious bacon and cheese flavors of a classic carbonara, you won t miss the pasta in this zucchini version. 4 medium zucchini 3 egg yolks ½ cup grated Parmesan cheese, divided 2 tbsp finely chopped fresh parsley, divided 2 tbsp olive oil 4 slices bacon, chopped 2 cloves garlic, minced ½ tsp salt ½ tsp freshly cracked pepper Trim ends of zucchini; cut into halves or thirds. With BELLA Spiralizer on spaghetti setting, spiralize zucchini into long strands, trimming with clean kitchen shears as needed. In large bowl, whisk together egg yolks, 1 3 cup cheese and 1 tbsp parsley; set aside. Heat oil in large skillet set over medium heat; cook bacon for about 5 minutes or until golden brown but not crisp. Add garlic; cook for 1 minute. Stir in zucchini noodles; cook for about 2 minutes or until tender. Add zucchini mixture to egg yolk mixture; toss to combine. Season with salt and pepper. Sprinkle with remaining cheese and parsley. Tip: Substitute Pecorino Romano for Parmesan cheese, if desired. Per 1/4 recipe Calories g Cholesterol 155mg 700mg Carbohydrate 7g 2g 4g 14g NUTRITION COMPARISONS 82% less carbohydrate than Fazoli s Chicken Carbonara. 35% fewer calories than Fazoli s Chicken Carbonara.

22 Sweet Potato Linguine Stir Fry PREP 10 MINS COOK 15 MINS TOTAL 30 MINS Serves: 6 Faster than ordering take-out, these quick and healthy Asian-style noodles take only minutes to cook. 2 large sweet potatoes (about 2 lb), peeled & halved 2 tbsp oyster sauce 2 tbsp soy sauce 1 tbsp sriracha hot sauce 2 tsp red wine vinegar 1 tsp sesame oil ½ tsp granulated sugar 3 tbsp vegetable oil, divided 8 baby bok choy, quartered 1 small onion, chopped 3 cloves garlic, minced 1 tbsp minced fresh ginger ¼ tsp each salt and pepper 2 green onions, thinly sliced 22 With BELLA Spiralizer on linguine setting, spiralize sweet potatoes into long strands, trimming with clean kitchen shears as needed. Whisk together oyster sauce, soy sauce, 1 tbsp water, hot sauce, vinegar, sesame oil and sugar; set aside. Heat 1 tbsp vegetable oil in wok or large skillet set over high heat; stir-fry bok choy for about 3 minutes or tender-crisp. Transfer to plate. Heat remaining vegetable oil; stir-fry onion, garlic and ginger for 1 minute. Add sweet potato noodles; stir-fry for about 1 minute or until noodles start to soften. Stir in reserved sauce; return bok choy to pan. Cook for about 1 minute or until sweet potato noodles are well coated and just tender. Season with salt and pepper. Sprinkle with green onions. Tip: Garnish with sesame seeds if desired. Per 1/6 recipe Calories 200 8g Cholesterol 0mg 790mg Carbohydrate 28g 5g 10g 5g NUTRITION COMPARISONS 60% less fat than Manchu Wok Shanghai Noodles. 67% fewer calories than Manchu Wok Shanghai Noodles. 65% less carbohydrate than Manchu Wok Shanghai Noodles.

23 Roasted Parmesan Potato Spirals PREP 5 MINS COOK 30 MINS TOTAL 40 MINS Serves: 4 These tasty potatoes are deliciously addictive. They re perfect for a side dish or just for snacking. 4 medium Yukon Gold potatoes, peeled 3 tbsp olive oil ¼ cup grated Parmesan cheese, divided 1 tsp garlic powder ½ tsp salt ¼ tsp pepper 1 tbsp finely chopped chives Preheat oven to 400 F. With Bella Spiralizer on linguine setting, spiralize potatoes into long strands, trimming with clean kitchen shears as needed. Toss potato noodles with oil, half of the cheese, garlic powder, salt and pepper; arrange on two large parchment paper lined baking sheets. Bake on top and bottom racks, rotating and switching pans halfway through, for 30 to 40 minutes or until golden brown and crispy. Sprinkle with remaining cheese and chives. Tip: Add 2 tsp chopped fresh rosemary to potatoes if desired. Per 1/4 recipe Calories g Cholesterol 5mg 420mg Carbohydrate 34g 3g 1g 6g NUTRITION COMPARISONS 61% less fat than Arby s Curly Fries. 65% fewer calories than Arby s Curly Fries.

24 Teriyaki Broccoli Noodles with Shrimp PREP 10 MINS COOK 10 MINS TOTAL 30 MINS Serves: 4 These healthy broccoli stem noodles make for a delicious stir-fry with shrimp. 4 thick broccoli stems, ¼ tsp pepper trimmed and peeled ½ cup teriyaki sauce 3 tbsp vegetable oil, divided 1 lb peeled deveined large shrimp, tails removed 2 cloves garlic, minced 1 tbsp minced fresh ginger ½ tsp salt 1 tbsp lime juice 2 tbsp chopped pickled ginger 1 tbsp toasted sesame seeds Cooked rice (optional) 24 With BELLA Spiralizer on spaghetti setting, spiralize broccoli stems into long strands, trimming with clean kitchen shears as needed. Heat half of the oil in wok or large skillet set over high heat; stir-fry shrimp, garlic, minced ginger, salt and pepper for 2 to 3 minutes or just until shrimp are pink and cooked through. Transfer to plate. Heat remaining oil in same pan set over high heat; stir-fry broccoli noodles for 4 to 6 minutes or until tender-crisp. Stir in teriyaki sauce and lime juice; bring to boil. Cook for about 2 minutes or until broccoli noodles are just tender. Divide among 4 plates; top with pickled ginger and sesame seeds. Serve with rice (if using). Tip: This stir-fry is just as delicious made with cubed chicken, pork or beef instead of shrimp. NOTE: Nutrition information for comparison items was obtained from company websites and then re-calculated per 100g for equal comparison to SB recipes. Per 1/4 recipe Calories g Cholesterol 170mg 1410mg Carbohydrate 22g 4g 10g 28g NUTRITION COMPARISONS 64% less fat than Perkin s Family Restaurant Monterey Shrimp Pasta. 48% fewer calories than Perkin s Family Restaurant Monterey Shrimp Pasta. 50% less carbohydrate than Perkin s Family Restaurant Monterey Shrimp Pasta. Note Nutrition information does not include rice.

25 butterscotch Apple Crumble PREP 10 MINS COOK 10 MINS TOTAL 20 MINS Serves: 6 With all the flavors of apple pie and butterscotch in one dessert, this irresistible treat will satisfy any sweet craving. 4 apples, cored 3 tbsp butter ½ cup packed brown sugar ½ tsp ground cinnamon Pinch ground nutmeg ½ cup 35% whipping cream 3 tbsp whiskey 1 tsp vanilla extract 1 cup vanilla Greek yogurt 1 cup granola ¼ cup dried cherries With BELLA Spiralizer on ribbon setting, spiralize apples into long strands, trimming with clean kitchen shears as needed. Melt butter in large skillet set over medium-high heat. Stir in brown sugar, cinnamon and nutmeg; cook for 2 to 3 minutes or until sugar starts to dissolve. Stir in whipping cream, whiskey and vanilla; bring to simmer. Stir in apples; cook for 4 or 5 minutes or until sauce is thickened and apples are tender. Divide among 4 bowls. Dollop with spoonfuls of Greek yogurt; sprinkle with granola and cherries. Serve warm. Tip: Replace cherries with other dried fruits, such as cranberries or apricots, or pumpkin seeds if desired. Per 1/6 recipe Calories g Cholesterol 40mg 70mg Carbohydrate 58g 5g 40g 6g NUTRITION COMPARISONS 33% less carbohydrate than Denny s Caramel Apple Pie Crisp. 20% fewer calories than Denny s Caramel Apple Pie Crisp.

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27 #BELLAspiralizer #spiralizethis

28 THE KITCHEN SHOULD BE FUN. WITH BELLA, IT CAN BE