+ Healthy SpiraLife Recipes Healthy Recipes Inspired by the SpiraLife Vegetable Slicer
Thank You For Purchasing Your SpiraLife Hello and congratulations on ordering your slick, groovy and ultra-cool new SpiraLife vegetable slicer We are Chelsea and Ari Cohen, founders of Lifestyle Dynamics and creators of the SpiraLife. We are normal, everyday people and foodies just like you. We d like nothing better than for you to get the most out of your new shiny toy What better way than to share with you exactly how we get the most out of ours? Being a busy, active couple ourselves, we have a passion for living life to its fullest. We only select and offer products that we ourselves own and love, products that truly make our lives better faster, easier, healthier and more enjoyable. After all, healthy doesn t have to mean boring. We don t believe in boring And in fact, we don t believe in dieting at all We know that true lasting results come from lifestyle change, and the SpiraLife veggie slicer is one of our instruments of change With the SpiraLife slicer, it s become so easy for us to convert many of the dishes that we grew up loving rich and starchy, high-carb foods into healthy, clean, guilt-free and fun versions that we love These are some of the favorites have we made in our household. We hope you will enjoy them too Chelsea & Ari Cohen
http://www.lifestyledynamicsonline.com/vip Hello WewantyoutogetthemostoutofyournewSpiraLifeveggieslicer.Pleaseclickon thelinkaboveto: D RegisterforyourFREE$SpiraLife$Lifetime$WarrantyandVIPclubforFREE$ products$and$huge$discountsonnewkitchencrafttools D WatchourhowDtovideoshere:http://lifestyledynamicsonline.com/videos/ D DownloadTips&Instructionssheets Ifyouneedanyhelpatall,feelfreetoreachoutat: $ CustomerService@LifestyleDynamicsOnline.com$ LiveDynamically Cheers, Chelsea&AriCohen Founders
INSTRUCTIONS Yeah, yeah, instructions are on the box, we know. But doesn t everyone just throw the box away? Besides, guys don t read instructions anyway It s against their guyhood. So, just in case Use SpiraLife like a giant pencil sharpener isn t clear enough: 1. As your SpiralLife slicer is equipped with two blade sizes, choose which end of your slicer to use depending on your desired veggie thickness. 2. Remove the cap from your SpiralLife spiral slicer. 3. Place your vegetable in the center of the slicer s cone and twist clockwise with consistent pressure to create long vegetable strands. 4. Use your SpiralLife cap when the vegetable becomes too short to turn by hand. Simply stab Mr. Veggie with the provided spikes and then twist the cap-veggie combo until you can t twist anymore. You ll have a little nub left over. Feel free to chop this up and toss it into your pasta or just toss it in the bin as Gordon Ramsay would say. 5. When done, simply clean with dish soap, running water and a little brush or place the entire SpiraLife into the top rack of your dishwasher.
Grilled Zucchini Black Bean Breakfast Burritos by Chelsea Cohen 2 teaspoons shallots 2 tablespoons butter or coconut oil ½ medium zucchini, spiraled 1 cup spinach ½ cup black beans, canned Salt and pepper, to taste 4 eggs, beaten Dash of hot sauce ½ cup pepperjack cheese, shredded (or cheese of choice) 2 flour tortillas For serving, sour cream, guacamole and hot sauce 1. Heat 1 tablespoon butter or coconut oil in pan on over medium-high heat. 2. Cook shallots until softened. 3. Add zucchini and spinach to pan until zucchini is softened and spinach is wilted. 4. Add black beans to pan to warm. 5. Season with salt and pepper and set aside. 6. Add another tablespoon butter or coconut oil to pan. 7. Add eggs to pan. Add salt and hot sauce. Reduce heat to medium-low and scramble, moving continuously in the pan. 8. Add cheese to eggs when they are ¾ cooked. Continue cooking until eggs are cooked through and cheese is melted. 9. Warm tortillas 10 seconds in microwave. 10. Add zucchini mixture and egg mixture to tortillas. Add more hot pepper if preferred. 11. Fold tortillas, first on opposite two sides, then on the remaining sides so burritos are completely closed up. 12. Grill in skillet seal-side down. Flip to grill other side. 13. Serve with sour cream, guacamole and extra hot sauce.
Whole Wheat Carrot Cake Pancakes with Maple Cream Cheese Drizzle by Chelsea Cohen Maple Cream Cheese Drizzle: 8 ounces cream cheese, softened ½ cup maple syrup ½ cup heavy cream Carrot Cake Pancakes: 1½ cups whole wheat flour 1 teaspoon baking powder 1 teaspoon cinnamon ¼ teaspoon nutmeg Pinch of allspice 1 cup almond milk 2 eggs, beaten 4 tablespoons maple syrup 4 tablespoons coconut oil, melted 2 cups carrots, spiraled 2-3 tablespoons water (optional) 1-2 tablespoons coconut oil, for frying Maple Cream Cheese Drizzle: 1. In a mixer on medium high heat, combine all ingredients. 2. Mix until smooth and set aside. Carrot Cake Pancakes: 1. Sift together dry ingredients. 2. Combine almond milk, eggs, maple syrup and coconut oil. 3. Add almond milk mixture to dry ingredients. Mix to combine fully. 4. Run a knife through your spiraled carrots. Fold carrots into batter. 5. Add water if needed to improve consistency. 6. Melt coconut oil in a pan on medium heat and add your batter to pan in batches. 7. When the center of the pancake begins to bubble, it is ready to flip. 8. Cook other side, checking for a nice golden brown doneness. 9. Top with Maple Cream Cheese Drizzle and enjoy
Crustless Vegetable Quiche by Ari Cohen & April Fifield 8 slices bacon (or turkey bacon) ½ white or brown onion, diced 1 cup fresh spinach, chopped ½ zucchini ½ yellow squash ¾ cup milk ¾ cup half & half 4 eggs, beaten 2 cups Havarti cheese, shredded (or cheese of choice) ½ teaspoon salt ¼ teaspoon pepper 1. Preheat oven to 375 F degrees. 2. Use your SpiraLife to spiral your zucchini and yellow squash into noodles. Run your knife through the noodles to cut into bite-sized pieces. Dice any remaining vegetables that your spiral slicer did not process. 3. Crisp the bacon. Remove to a towel-line tray. Once cooled, chop or crumble into pieces. Set aside. 4. Sauté onions in remaining bacon fat until softened. Add spinach, sautéing until wilted. 5. Add zucchini and yellow squash. Sauté about one minute, tossing and sweating the vegetables until shiny. Do not overcook as they will cook in the oven as well. 6. Combine your eggs milk, half & half, salt and pepper. 7. In a 9-inch pan or pie plate, spread your crumbled bacon, vegetable mixture and shredded cheese. There is no need to butter the pan as there is enough fat content to avoid sticking. Pour your egg mixture over this. 8. Place your pan in the over. Bake 50-60 minutes. Check for doneness. Quiche should be solid and not jiggle when you move the pan. Serves 6.
Anti Pasta Salad by Chelsea Cohen & April Fifield Salad: 1 zucchini 1 yellow squash 1 cucumber, peeled, seeded, chopped 1 red bell pepper, chopped 1½ cups celery, chopped 1 can pitted black olives ¼ cup chopped flat-leaf parsley Dressing: ½ cup mayonnaise 2 tablespoons ketcup 1 teaspoon garlic powder ½ teaspoon fine salt ¼ teaspoon fine black pepper 1/8 teaspoon cayenne pepper 1. Combine all dressing ingredients. Should mix to a rosy coloring. Adjust seasoning to taste. 2. Spiral your zucchini and yellow squash, dicing any remaining vegetable that the SpiraLife does not process. Run a knife through the veggie spirals to create bite-sized noodles. 3. Combine all vegetables, olives and parsley. 4. Pour dressing over salad and mix throughly to combine. Season to taste. 5. Chill and serve. 6. Enjoy
Watermelon Cucumber Mint Infused Water by Chelsea Cohen ½ cucumber, spiraled 1-1½ cups seedless watermelon, cubed 4-5 sprigs of mint 1-2 cups ice Water 1. Place cucumber, mint, ice and watermelon in a pitcher in that order. 2. Top pitcher off with water. 3. Chill at least 4 hours in your refrigerator 4. Serve and enjoy NOTE: Flavor intensifies over time. If you require a faster infusion, infuse at room temperature and add ice when serving. You can continue to refill your pitcher with water over two days if keeping refrigerated.
Spiraled Squash with Clams by Chelsea Cohen 4 yellow squash, spiraled ¼ cup olive oil 3 garlic cloves, smashed ¼ cup dry white wine 2 cans chopped clams ¼ cup chopped flat-leaf parsley 1. Heat olive oil over medium heat. 2. Add garlic and sauté until golden and fragrant. 3. Drain the clam juice from one can of clams. Add clams to skillet. Add second can of clams with their juice. 4. Add wine, red pepper flake and freshly ground pepper. 5. Reduce heat and simmer sauce until thickened, reducing by about half, about 5-6 minutes. 6. Remove from heat. Toss squash and parsley in sauce to warm and serve immediately.
Sweet Potato Latkes with Ginger Cranberry Jam by Chelsea Cohen Ginger Cranberry Jam: ½ cup water 12 ounces fresh or frozen cranberries 1 tablespoon finely grated, peeled ginger 1/8 teaspoon ground cloves Sweet Potato Latkes: 1 cup sweet potatoes, spiraled 1 egg, beaten 1 scallion, chopped 2 tablespoon whole wheat or almond flour ¼ teaspoon salt ¼ teaspoon pepper ½ teaspoon cinnamon 1/8 teaspoon cayenne Olive oil, for frying Sour cream, for serving Ginger Cranberry Jam: 1. Add all ingredients to a saucepan and bring to a boil. 2. Reduce to medium-low heat and simmer until most cranberries have popped, about 10-15 minutes. 3. Remove from heat and let cool slightly or to room temperature. Sweet Potato Latkes: 1. Run your knife through your sweet potato spirals to break up the length of the spirals. 2. Combine all ingredients. 3. Heat olive oil in a pan on medium high heat. 4. Add your latke batter to pan, cooking in batches. 5. When outside edges being to show dryness, check for doneness. Flip when golden. 6. Cook other side fully, checking for a nice golden doneness. 7. Serve immediately, with sour cream and ginger cranberry jam.
Zucchini Spaghetti with Meat Sauce by Chelsea Cohen & April Fifield 2 zucchini, spiraled 1 tablespoon olive oil 1 pound ground turkey or beef 1 brown onion, diced 1 teaspoon garlic powder 1 tablespoon Italian Seasonings Salt and pepper, to taste 2 14-oz cans tomato sauce ¼ teaspoon red pepper flakes (optional) 1 14-oz can pitted black olives ¼ cup grated Parmesan cheese 1. Heat olive oil in a pan over medium high heat. 2. Brown onions until softened. 3. Add ground meat and brown with onions, breaking meat up into pieces with your spatula. 4. Add garlic powder, Italian Seasonings, salt and pepper and combine with meat mixture. 5. Once meat is fully cooked, add tomato sauce and red pepper flakes. Stir to combine and simmer several minutes until heated. 6. Add black olives, simmering until heated through. 7. Add zucchini to plates and top with meat sauce and Parmesan cheese. Serve immediately with a nice, crusty garlic bread. NOTE: Add extra seasonings to suit your tastes. You can also use ripe young green olives as we used in the above photograph. These are harder to find. They are not the same as the green olives found in martinis and the taste quite similar to black olives.
Zucchini Pasta Puttanesca by Chelsea Cohen 4 medium zucchini, spiraled 1 tablespoon extra-virgin olive oil 4 cloves garlic, minced ½ cup pitted chopped Kalamata olives 2 tablespoons capers 2 teaspoon anchovy paste 2 teaspoon dried oregano 2 teaspoon dried basil ¼ teaspoon crushed red pepper flakes 2 (14-ounce) cans diced tomatoes 1/3 cup chopped fresh flat-leaf parsley ¼ cup grated Parmesan cheese 1. Heat oil in pan over medium heat. 2. Add garlic and sauté until fragrant, about 1 minute. 3. Add olives, capers, anchovy paste, oregano, basil and red pepper flakes. Sauté 2 more minutes. 4. Add tomatoes and simmer 5 minutes. 5. Add in zucchini and toss until zucchini is warmed through, about 2 minutes more. 6. Stir in fresh parsley. Remove from heat. 7. Top with grated cheese and serve. NOTE: Delicious hot or cold as leftover the next day
Cucumber Mint Gimlet by Ari Cohen Cucumber Simple Syrup: 2-inch piece of cucumber ¾ cup water ½ cup sugar Cocktail: 2 ounces gin 1 ounce Cucumber Simple Syrup ¼ ounce lime juice ½ ounce club soda 4 mint leaves Cucumber spirals for garnish Cucumber Simple Syrup: 1. Use your SpiraLife to spiral a 2-inch piece of cucumber. Spiral extra to reserve for garnish. 2. Place cucumber, water and sugar in a small pot. 3. Bring to a boil until sugar dissolves. 4. Let cool. Set aside. Cocktail: 1. Place gin, syrup, lime juice and mint in a cocktail shaker. Muddle the mint. 2. Add ice and shake or stir. Shaking will more quickly produce a colder cocktail and the ice will further muddle the mint, providing more mint flavor. 3. Add club soda. Serve over ice. Makes one cocktail. NOTE: Remaining syrup can be reserved for other cocktail and mocktail uses. Using large pieces of ice allows the ice to melt more slowly into your drink, preventing it from becoming watered down before you are done drinking.
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