I’m not a huge kitchen gadget sort of person. I love a good, sharp knife and that’s about it. Oh, yeah, and my cast iron skillet. I’m pretty low-tech when it comes to the kitchen. I keep seeing spiral slicers all over the place now and I was intrigued at making veggie noodles. I love making Italian food. I went to college in Philly and lived in South Philly with all of the good little Italian babushkas. Okay, so going paleo does not really lend itself to a good Italian meal. The meatballs are drier (something I’m still working on). Of course, there’s no pasta involved. I wanted to give the whole spiral slicer a whirl (not meant as a pun). I went cheap, because that’s how I roll. I found a good, basic one on e-bay for $29, including shipping, and it came with 3 different style blades. I’m still low tech, but a soiral slicer is a little techier than my knife and skillet.
The first thing I tried was not an Italian meal at all, but spiral sliced sweet potatoes. I spiral sliced two sweet potatoes, tossed them with some (okay, all of you health freaks out
there, close your ears:) bacon grease, and a sprinkling of pink sea salt. Baked them in a preheated 425⁰ oven for 20 minutes. These were amazing. I served them with fried eggs on top and some homemade lamb sausage.
Okay, so that turned me into a fiend for spiral fries. Next, I tried zucchini. Here’s where I made my Italian meal. Between my daughter and I, we can eat a lot of veggies, so I spiraled 3 medium zucchini (which cooked down a bit, so I probably could have done 4 or 5 if I wanted left overs), tossed them with some olive oil, pink sea salt, and granulated garlic. This time I cooked them a little longer (about 25 minutes) so I could get some a little crispy. Leah said that she actually likes these better than pasta.
Now it’s onto my next project: making moist meatballs.
The Paleo Pathway 