Zucchini Spirals Cacio E Pepe

Prep time: 5 min Cook time: 5 min Total time: 10 min Serves: 2 INGREDIENTS 1 bag of joyloop zucchini spirals 1 tablespoon olive oil, butter, or ghee 1/2 cup finely grated pecorino cheese 1/4 teaspoon freshly ground black pepper     1. Add olive oil, butter, or ghee in a pan on medium high heat. 2. Add zucchini spirals and cook spirals to your desired consistency. 3. Add pecorino cheese and freshly ground black pepper. Mix until all of the cheese and pepper cover the spirals. 4. If desired, garnish with extra pecorino and freshly ground black pepper.  

Prep time: 5 min

Cook time: 5 min

Total time: 10 min

Serves: 2

INGREDIENTS

1 bag of joyloop zucchini spirals

1 tablespoon olive oil, butter, or ghee

1/2 cup finely grated pecorino cheese

1/4 teaspoon freshly ground black pepper

 

 

1. Add olive oil, butter, or ghee in a pan on medium high heat.

2. Add zucchini spirals and cook spirals to your desired consistency.

3. Add pecorino cheese and freshly ground black pepper. Mix until all of the cheese and pepper cover the spirals.

4. If desired, garnish with extra pecorino and freshly ground black pepper.

 

Cauliflower Dirty Rice

Cauliflower dirty rice: a taste of Louisiana, but less carbs!

Prep time: 10 min

Cook time: 20 min

Total time: 30 min

Serves: 2

INGREDIENTS

1 bag of joyloop cauliflower rice

1/2 small onion, diced

1/2 bell pepper, diced

2 tablespoons of olive oil

1 tablespoon of garlic, chopped

2 andouille chicken sausages, sliced

1/2 teaspoon of ground cayenne

1 teaspoon of paprika, dried thyme, and dried oregano

1 bay leaf

1 cup chicken or vegetable broth

1/4 cup fresh parsley, chopped

Salt and pepper, to taste

  1. Heat 1 tablespoon of oil in a pan over medium heat and add the onion. Saute until softened, then add the garlic and peppers and continue cooking for another 3 minutes. Then add the sausage and cook for about 3-4  minutes, until the vegetables are tender and the sausage is browned.

  2. Stir in the spices/bay leaf and broth. Reduce heat to low and let simmer 8 minutes, until the liquid is reduce by 3/4.

  3. While the vegetables simmer, heat the rest of the oil over medium heat in a second pan and add the cauliflower. Cook for 3 minutes, stirring occasionally until it has softened a bit but still firm.

  4. Transfer cooked cauliflower to a large bowl and add the vegetable and sausage mixture (pull the bay leaf). Mix well, sprinkle in the parsley, and season with salt and pepper.

from Always Order Dessert

Cauliflower Latkes

Cauliflower Latkes

Prep time: 10 min

Cook time: 10 min

Total time: 20 min

Serves: 4-6 Latkes

INGREDIENTS

1 bag of joyloop cauliflower rice

1 egg

1 teaspoon of garlic powder

2 tablespoon of yellow onion, minced

1 teaspoon of coconut oil

Salt and pepper, to taste

  1. Add cauliflower rice with minced onion, egg, salt, pepper, and garlic powder to bowl - stir to combine.

  2. Heat 1 tsp. coconut oil over medium heat.

  3. Spoon the mixture into the pan as if you were making pancakes. Gently press down on each with a spatula to flatten, working to keep the latkes together as much as possible.

  4. After 2 minutes the edges will start to turn golden brown, cook for an additional 2-3 minutes after this.

  5. Carefully flip over and cook an additional 3-4 minutes to cook through. Pull from pan and season with salt and pepper.

from Tastemade

Asian Zucchini Spiral Salad

Salad of zucchini spirals and other veggies, flavored with a sesame-soy dressed.

Prep time: 15 min

Serves: 2

INGREDIENTS

For the Dressing:

1/4 cup tamari sauce

1 tablespoon of rice wine vinegar, sesame oil, lime juice, agave nectar, and chopped green onion

1 teaspoon of sesame seeds and grated ginger

1/8 teaspoon of red pepper flakes

For the Salad:

1 bag of joyloop zucchini spirals

1/4 cup of cooked edamame

1/2 red bell pepper, thinly sliced

1 large carrot, julienned

1/2 cup of thinly sliced red cabbage

  1. In a small bowl, whisk together all the ingredients for the dressing. Set aside.

  2. In a large bowl, combine zucchini spirals, edamame, peppers, carrots, and cabbage. Toss to combine. When ready to eat, drizzle dressing over salad and serve immediately.

rom Two Peas and Their Pod

Zucchini Spirals With Cauliflower Alfredo Sauce

Zucchini Spirals with Cauliflower Alfredo Sauce

Zucchini Spirals With Cauliflower Alfredo Sauce

Serves 2

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Total Time: 20 Minutes

INGREDIENTS

1 bag of joyloop zucchini spirals

1/2 bag of joyloop cauliflower rice

1/4 cup 2 % milk

2 Tbsp Chobani Whole Milk Plain Greek yogurt

1 tablespoon of butter or ghee

1 teaspoon of olive oil

1 tablespoon of garlic, minced

1 tablespoon of chives

1/4 cup Parmesan cheese, grated

Salt and pepper, to taste

  1. Add olive oil and cauliflower rice to pan over medium heat. Cook until softened (3-4 minutes).

  2. Once cauliflower is cooked add to blender or food processor, along with milk, yogurt. Process until smooth. If it’s too thick, add a little water to thin it out.

  3. In a pan over medium heat, cook butter and garlic for about 2 minutes. Add in processed cauliflower mixture and chives. Continue to cook mixture until the sauce reduces by 1/4.

  4. Remove from heat and stir in the 1/4 cup of Parmesan cheese.

  5. Garnish with additional cheese and chives.

from Jo and Sue

Zucchini Spirals With Sun Dried Tomato “Cream” Sauce

zucchini-spirals-sundried-tomato-cream-sauce.jpg

Prep time: 10 mins

Cook time:  15 mins

Total time:  25 mins

Serves: 2

INGREDIENTS

1 bag of joyloop zucchini spirals

¼ cup of water

2 tbsp. olive oil

1 tablespoon of garlic, minced

1/4 cup sun dried tomato halves, sliced

½ can of diced tomatoes, drained

1.5 tablespoons. tomato paste

½ tablespoon of agave nectar

1/4 cup of Chobani Whole Milk Plain Greek yogurt

¾  cup of baby spinach

Salt & pepper and crushed red pepper flakes, to taste

  1. In a large skillet, add olive oil, garlic, and sun dried tomatoes  to pan on medium heat. Sauté until softened, about 2 minutes.

  2. Turn the heat down to medium low and gently add the diced tomatoes, tomato paste, and agave sugar. Stir until well-incorporated.

  3. Whisk in the Greek yogurt, slowly, and mix well. After all of it has been incorporated, bring the heat up to medium high and let it simmer and thicken for about 5-7 minutes.

  4. Season the sauce with salt and pepper, to taste, then add in the spinach. Once the spinach has wilted, add in the zucchini spirals and let soften (2-3 minutes).If the sauce seems too thick, add some water.

  5. Garnish with crushed red pepper flakes.

from Table for Two

Cauliflower Chili

Cauliflower chili made with joyloop cauliflower rice.

Prep Time: 10 Minutes 

Cook Time: 60 Minutes (Note: this gets better the longer it simmers - ideally 2-3 hours)

Total Time: 1 hour 10 minutes

Serves: 8 large bowls 

INGREDIENTS: 
2 bags of joyloop cauliflower rice
3, 8 ounce cans of chopped tomatoes
1 onion, diced
1 red bell pepper, diced
3 tablespoons of tomato paste
4 chipotles in adobo
1/2 tablespoon of cayenne
1.5 tablespoons of hot sauce
1 tablespoon of chili powder
32 ounces of chicken stock
1.5 tablespoon of chopped garlic
1.5 tablespoons of hot sauce
1 tablespoon of olive oil
1.5 pounds of ground beef
Salt and pepper, to taste 

FOR GARNISH (optional): 
shredded cheese, pumpkin seeds, greek yogurt

1. Heat tablespoon of olive oil over medium heat in large pot. Add diced onion, garlic, and bell pepper and cook until softened (3-5 minutes). 

2. Increase the heat to medium-high and add ground beef. Break up into crumbles and cook through (5 minutes). 

3. Add the remaining ingredients and let simmer for 60 minutes (up to 3 hours).

4. Portion out in bowls and garnish.  

 

 

Cauliflower Fried Rice

Prep time: 5 minutes 

Cook time: 15 minutes 

Total time: 20 minutes 

Serves: 2

 

INGREDIENTS

1 pack of joyloop cauliflower rice

8 oz of ground chicken or pork (optional)

1/8 cup of chicken stock (optional - if you remove the chicken stock, just add an extra teaspoon each of soy sauce and sesame oil)

2 tablespoons of soy sauce or tamari or coconut aminos

1 teaspoon of garlic, chopped

1/2 cup of frozen peas/carrots

1 egg, beaten

1/2 tablespoon of sesame oil

 

FOR GARNISH

1/4 cup of green onions

1 teaspoon of sesame seeds

 

1. Heat 1 tablespoon of sesame oil in a pan over medium-high heat. Cook and stir chicken or pork in hot oil until lightly browned on all sides and cooked through, 5-7 minutes. Transfer meat to a plate.

2. Heat remaining 1 tablespoon of sesame oil. Saute garlic in hot oil until just softened and add cauliflower; cook and stir until cauliflower is tender, 4 to 5 minutes. Add 1/4 cup of chicken stock halfway through. 

3. Crack in egg and stir until cooked through. Last add in cooked chicken or pork, soy sauce, and, frozen peas carrots. Cook for another 5 minutes till everything is warmed through. 

4. Garnish with green onions and sesame seeds.  

Cauliflower "Couscous"

Prep Time: 10 Minutes

Serves: 2

 

INGREDIENTS

1 bag of joyloop cauliflower rice

1/2 cup of kale, chopped finely

1/4 cup dried cranberries

1/4 cup of green onions, diced

2 tablespoons of pumpkin seeds

1 tablespoon of olive oil

2 tablespoons of balsamic vinegar

1 garlic clove, grated

Salt and pepper, to taste

 

1. Add cauliflower rice, kale, dried cranberries, green onions, and pumpkin seeds to a bowl and mix together.

2. In a separate, small bowl, whisk together the olive oil, balsamic vinegar, and garlic. Pour over the salad and mix well. Add salt and pepper. 

Note: This actually gets better with time so make ahead and store in the refrigerator at least 2 hours (all the way up to 24 hours) before eating. 

Cauliflower "Mashed Potatoes"

Prep Time: 5 Minutes

Cook Time: 5 Minutes

Total time: 10 Minutes

Serves: 2

 

INGREDIENTS

1 package of joyloop cauliflower rice

2 cloves of garlic, crushed

2 tablespoons of butter or ghee

Salt and pepper, to taste

 

1. Empty bag of joyloop cauliflower rice into microwave safe dish and heat until cauliflower is cooked through and softened (3-5 minutes on high)

2. Add warm cauliflower rice to food processor along with garlic, butter, and salt. Process until mixture is smooth, adjust seasoning as needed.  

No-Cook Mediterranean Zucchini Spirals

Prep time: 20 minutes 

Total time: 20 minutes 

Serves: 2

 

INGREDIENTS

One pack of Joyloop Zucchini Spirals 

1 cup cherry tomatoes, halved

1 cup artichoke hearts, halved

½ cup pitted kalamata olives, halved

3 tablespoons olive oil

the juice and zest of 1 lemon

3 tablespoons fresh lemon juice

1 tablespoon white vinegar

2 cloves garlic, minced

2 tablespoons fresh parsley, chopped

Salt and pepper to taste

 

FOR GARNISH

Crumbled feta cheese

 

1. In a bowl or food processor, add all of the ingredients for the dressing except for the olive oil. Slowly add in the oil and whisk/pulse until the dressing comes together. 

2. In separate bowl, add the Zucchini Spirals, cherry tomatoes, and artichoke hearts. Pour in the dressing and mix everything together. 

3. Right before serving, garnish with some crumbled feta cheese.  Serve cold or at room temperature.

Note: This actually gets better with time so make ahead and store in the refrigerator at least 2 hours (all the way up to 24 hours) before eating. 

from The Roasted Root

Carrot Spirals With Homemade Red Sauce

Prep time: 10 minutes 

Cook time: 20 minutes 

Total time: 30 minutes 

Serves: 2

 

INGREDIENTS

1 package of joyloop carrot spirals

2 teaspoons of olive oil

2 shallots or 1 small onion, finely chopped

1 cup of mushrooms, chopped

1/4 cup of fresh chopped basil

2 teaspoons of garlic

1 cup of crushed San Marzano tomatoes 

Salt and pepper, to taste

 

FOR GARNISH

chopped parsley

 

1. Heat the oil in a pan.

2. Add the shallot or onion and garlic. Cook over medium heat for 1-2 minutes until softened.

3. Add the mushrooms, salt, basil, and pepper, and cook for 3-5 minutes until the liquid from the mushrooms has evaporated.

4. Add crushed tomatoes and let simmer for 5-7 minutes

5. Add carrot spirals and stir together. Let everything cook for another 3-5 minutes until the spirals are done to your liking.

7. Top with parsley.  

 

 

Spicy Cauliflower Hummus

Prep Time: 10 Minutes

Serves: 2 

 

INGREDIENTS

1 package of joyloop cauliflower rice

3 tablespoons of tahini 

2 cloves of garlic chopped 

4 tablespoons of olive oil 

1.5 teaspoons of Sambal chill paste

Juice of 1/2 lemon

Salt and pepper, to taste

 

1. Empty bag of joyloop cauliflower rice into microwave safe dish and heat until cauliflower is cooked through and softened (3-5 minutes on high)

2. Let cauliflower rice cool and add to food processor along with all other ingredients. Process until mixture is smooth, adjust seasoning as needed.

Note: This actually gets better with time so make ahead and store in the refrigerator at least 2 hours (all the way up to 24 hours) before eating. 

Zucchini Spiral Shrimp Scampi

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Serves 2

 

INGREDIENTS

1 package of joyloop zucchini spirals

8 oz of medium peeled shrimp

1 tablespoon of unsalted butter or ghee

2 teaspoons of minced/crushed garlic

1 teaspoon red pepper flakes

1/8 cup chicken stock

Juice of ½ lemon

Salt and black pepper, to taste

 

FOR GARNISH

2 tablespoons chopped fresh parsley leaves

2 tablespoons freshly grated parmesan (optional)

 

1. Melt butter in a large skillet over medium high heat.

2. Add shrimp, garlic, and red pepper flakes. Stiring occasionally, until shrimp is cooked, about 2-3 minutes.

3. Stir in chicken stock and lemon juice; season with salt and pepper, to taste. Bring to a simmer

4. Add zucchini spirals combined with sauce and heat through, about 2-3 minutes.

5. Garnish with parmesan and parsley.

Cauliflower Rice Lettuce Cups with Sriracha Peanut Sauce

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serves: 2

 

INGREDIENTS

1 bag of joyloop cauliflower rice

1 tablespoon of olive oil

2 cloves of garlic, mined

3 green onions, sliced

1 small red bell pepper, finely diced

1 small green bell pepper, finely diced

5 ounces of shiitake mushrooms, chopped

1 lime, juiced

2 tablespoons of reduced sodium soy sauce or tamari

Salt and pepper, to taste

Iceberg or bibb lettuce, for serving

 

For Sauce

1/4 cup of natural peanut butter

1/2 cup of light coconut milk

1.5 tablespoons of honey

1 tablespoon of rice vinegar

1/2 tablespoon of Sriracha

 

FOR GARNISH

Chopped cilantro

Chopped peanuts

 

1. Heat the oil in a large pan. Add the garlic and cook for 1 minute. Next, add the green onions, red and green peppers, mushrooms, soy, lime juice, and some salt and pepper and let cook, stirring frequently, for 5 minutes.

2. Add the cauliflower and cook for another 5 minutes, stirring frequently.

3. For the sauce: combine all ingredients in pan over medium heat. Bring to a boil and then reduce the heat and simmer for 3-5 minutes, until thickened.

4. Serve the cauliflower mixture in iceberg or bibb lettuce cups, drizzle on sauce, and chopped cilantro and peanuts.

from Veggie and the Beast

Carrot Spirals with Broccoli and Green Curry

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Total Time: 30 Minutes

Serves: 2

 

INGREDIENTS

1 bag of Joyloop carrot spirals 

Florets from 1 head of brocolli

2 tablespoon of avocado oil (or other neutral flavored oil)

1/2 yellow onion, diced 

1 garlic clove, minced

1/2 tablespoon of fresh ginger

2 tablespoons of green curry paste

1 teaspoon of fish sauce

1 cup of coconut milk

Juice of half a lime

 

FOR GARNISH 

Chopped cilantro

 

1. In a large saucepan, heat one tablespoon of oil over medium heat. Then add in the broccoli and cook for 3-5 minutes until broccoli softens and turns bright green. Remove broccoli from pan and set aside.

2. Add the other tablespoon of oil to pan and heat to medium. Add the onion, garlic and ginger and cook for about 3 minutes or until onion becomes translucent. Next, add in the green curry paste and stir continuously until paste covers the onions. Next, add coconut milk and cook for about 2 minutes until bubbling.

3. Lower to a simmer and add in the broccoli back in. Cook the mixture for 5 minutes and then add in the lime juice, fish sauce, carrot spirals, and salt and pepper. Cook for another 5 minutes or until carrot noodles are cooked to your liking.

4. Sprinkle chopped cilantro on top and serve.

Cauliflower Breadsticks

Prep Time: 5 Minutes 

Cook Time: 15 Minutes

Total Time: 15 Minutes

Yields: 6-8 Breadsticks

 

INGREDIENTS

1 bag of joyloop cauliflower rice

1 teaspoon of dried oregano

1 teaspoon of dried basil

2 teaspoons of onion powder

1/2 teaspoons of red pepper flakes

1 egg, beaten

Salt and pepper, to taste

 

1. Empty bag of joyloop cauliflower rice into microwave safe dish and heat until cauliflower is cooked through and softened (3-5 minutes on high). Empty dish into a cheese cloth or dish towel and ring out the moisture. 

2. Let cauliflower rice cool completely then add to large bowl with other ingredients. 

3. Preheat oven to 400. Grease baking sheet and spread mixture evenly across it.  Bake for 10-15 minutes or until golden brown. Cut into sticks and serve. 

No-Cook Carrot Spirals with Tahini Soy Dressing

Prep time: 15 mins

Total time: 15 mins

Serves: 2

 

INGREDIENTS

1 package of joyloop carrot spirals 

1 tablespoon of tahini 

2 tablespoons of olive oil

2 tablespoons of fresh lemon juice

1 tablespoon of soy sauce or tamari or coconut aminos

1 teaspoon of fresh grated ginger

1 teaspoon of fresh grated garlic 

1 teaspoon of honey

 

FOR GARNISH

Chopped cilantro or green onions

Sesame seeds 

 

1. Put all the ingredients, except the carrot spirals, into large bowl and mix together. 

2. Add carrot spirals to sauce and gently mix until evenly coated.

3. Add garnish and serve cold or at room temperature.

Note: This actually gets better with time so make ahead and store in the refrigerator at least 2 hours (all the way up to 24 hours) before eating. 

Zucchini Spirals with Pesto and Cherry Tomatoes

Prep time: 10 minutes 

Cook time: 10 minutes 

Total time: 20 minutes 

Serves: 2

 

INGREDIENTS

One pack of joyloop zucchini spirals

2 cups of fresh basil leaves

1/4 cup of cashews (almonds, pistachios, and walnuts also work well)

2 cloves of garlic

1/3 cup of extra-virgin olive oil

2 teaspoons of fresh lemon juice

1/4 cup of grated parmesan cheese

1/2 cup of cherry tomatoes

Salt and pepper, to taste

 

1. Combine the basil, garlic, nuts, and lemon juice in a food processor and pulse until coarsely chopped. Slowly add the olive oil in a constant stream while the food processor is on. Stop the machine and scrape down the sides of the food processor with a spatula. Add the lemon juice and Parmesan cheese. Pulse until blended. Season with salt and pepper (the flavors really develop if you let it sit in the fridge for a few hours so make ahead, if possible). 

2. Add pesto to a pan and bring to medium heat. Toss in the 1/2 cup of cherry tomatoes so they can soften (2-3 minutes). 

3. Combine the zucchini spirals and sauce for 3-5 minutes until zucchini softens and is cooked to your liking. Top with some additional parmesan cheese and serve. 

Note: This could easily be served cold instead. Just toss pesto and tomatoes together with zucchini spirals and store in fridge.