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Kitofin zucchini-noodles

Grilled Shrimp Over Zucchini Noodles 

Ingredients

 2 cups thinly sliced fresh basil
 9 tablespoons olive oil, divided
 1/3 cup toasted sliced almonds, divided
 1 tablespoon red wine vinegar
 1 shallot, coarsely chopped
 2 cloves garlic, coarsely chopped
 1 lemon, zested
 1/4 teaspoon red pepper flakes
 1 pound shrimp, peeled and deveined
 5 zucchini
 kosher salt and freshly ground black pepper to taste
Servings – 5
Directions
Blend basil, 1/2 cup olive oil, 1/4 cup almonds, vinegar, shallot, garlic, lemon zest, and red pepper flakes
in a blender until lemon basil dressing is smooth.
Heat 1 tablespoon olive oil in a skillet over medium-high heat; saute shrimp until cooked through and
pink, 2 to 4 minutes. Remove skillet from heat and mix shrimp with 2 tablespoons dressing in a bowl.
Run zucchini through Kitofin Spiralizer to create spaghetti-size noodle shapes. Add to skillet; cook and
stir over medium heat until zucchini noodles are tender, 1 to 2 minutes. Add 2 tablespoons lemon basil
dressing and toss to coat. Remove skillet from heat.
Arrange shrimp on top of zucchini noodles; season with salt and black pepper. Top with remaining

What to eat every day -Just follow this nothing else -you will be healthy .

Ohhh-what a veggies….amazing

Pesto Zoodles Recipe :Using Spiral Slicer

Ingredients

• 1 tablespoon olive oil
• 4 small zucchini, cut into noodle-shape strands using Kitofin Spiralizer
• 1/2 cup drained and rinsed canned garbanzo beans (chickpeas)
• 3 tablespoons pesto, or to taste salt and ground black pepper to taste
• 2 tablespoons shredded white Cheddar cheese, or to taste

Servings – 2

Directions

• Heat olive oil in a skillet over medium heat; cook and stir zucchini until tender and liquid has evaporated, 5 to 10 minutes.
• Stir garbanzo beans and pesto into zucchini; lower heat to medium-low. Cook and stir until garbanzo beans are warm and zucchini is evenly coated, about 5 minutes; season with salt and pepper.
• Transfer zucchini mixture to serving bowls and top with white Cheddar cheese

 

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Serves: 8
Time to make: 20 mins

Ingredients

• 1 red apple, cored, sliced
• 1 pear, cored, sliced
• 1 avocado, peeled, sliced
• 1 lemon, juiced
• 200g watercress
• 5–6 radishes, sliced 2
• tablespoons olive oil
• 3 tablespoons white wine vinegar
• 2 tablespoons finely chopped hazelnuts
• 40g shaved parmesan .

Method

Step 1 Place apple, pear and avocado into a bowl and drizzle with lemon juice. Toss to coat.

Step 2 Arrange watercress on a large serving plate and top with avocado mixture and radishes.

Step 3 In a small jug, combine oil and vinegar. Drizzle over salad and top with hazelnuts and parmesan. Toss lightly before serving.     

Spiral Slicer Kitofin

Nutritional information per portion

For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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• Serves:4
• Prep time:15 mins
• Cooking time:15 mins
• Total time:30 mins
• Skill level:Easy peasy
• Costs:Cheap as chips

Ingredients

• 1tbsp vegetable oil
• 4 chicken thighs, skin taken off, chicken cut into strips
• 4 blocks (250g) medium egg noodles
• 3tbsp soy sauce
• 2 garlic cloves, crushed
• ½ each of a red, green and yellow pepper, deseeded and cut into strips
• 250g carrots, trimmed, peeled and cut into ribbons using “Kitofin Spiral Slicer Spiralizer “.
• 1 bunch spring onions

Method

1. Heat the oil in a wok, add the chicken strips and fry for 5 minutes, to brown.
2. Meanwhile, pour boiling water into a pan, return to the boil, add the noodles and cook for 4 minutes.
3. Add 2tbsp soy sauce, garlic and peppers to the wok. Cook for 2 minutes.
4. Stir in the carrot ribbons and cook for 2 minutes.

                You can find  info on Kitofin Spiral Slicer.

5.Drain the noodles, add to the pan with remaining soy sauce and spring onions.

Nutritional information per portion

• Calories 413(kcal)
• Fat 11.0g
• Saturates 2.5g

This nutritional information is only a guide and is based on 2,000 calories per day.

For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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This recipe is one of our favorite summer recipes.We oftentimes have these noodles on their own for a light summer lunch when it’s too hot outside and we are  in need of a hydrating, light meal. The noodles are also beautiful as a side dish to dinner.

Serves 2 (as a light meal)

Dressing

1 tbsp tamari
Juice and pulp of ½ lime
1 tbsp coconut nectar
½ tsp grated ginger
¼ tsp cold-pressed sesame oil
½ tsp chia seeds
1 pinch chili flakes

Noodles

2 large handfuls sunflower sprouts
4 small radishes, thinly sliced
2 small handfuls finely chopped mint
1 small spring onion, thinly sliced
2 Lebanese cucumbers- Make  thin spirals using our Kitofin Spiral Spiralizer Slicer.

Serving/Toppings

2 large handfuls baby spinach or seasonal greens of your choice
1 tbsp white and/or black sesame seeds
2 lime wedges

Steps:

1. Place all dressing ingredients in a large bowl and whisk to combine.
2. Add the sprouts, radish, mint, and onion to the dressing bowl and toss until thoroughly coated. Massage vegetables for about 1 minute to help soften them. Let sit for 5 minutes.
3. Add cucumber noodles to the bowl and toss until thoroughly coated.
4. Arrange a large handful of baby spinach or greens of choice on each plate, then top with coated noodles.
5. Sprinkle on sesame seeds and serve with lime wedges.

Enjoy your meal