HEALTHY SPIRALIFE RECIPES - HEALTHY RECIPES INSPIRED BY THE SPIRALIFE VEGETABLE SLICER
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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
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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.
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Grilled Zucchini Black Bean
Breakfast Burritos
by Chelsea Cohen
Ingredients
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
Directions
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.
© Chelsea
NOTE: & Ari can
This burrito Cohen
also 2014
More Recipes at www.LifestyleDynamicsOnline.com
be served as a scramble for a lower carb alternative. Simply fold the
zucchini mixture into the eggs with the cheese.
Whole Wheat Carrot Cake Pancakes
with Maple Cream Cheese Drizzle
by Chelsea Cohen
Ingredients
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
Directions
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!
© Chelsea & Ari Cohen 2014 More Recipes at www.LifestyleDynamicsOnline.com
Crustless Vegetable Quiche
by Ari Cohen & April Fifield
Ingredients
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
Directions
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.
© Chelsea & Ari Cohen 2014 More Recipes at www.LifestyleDynamicsOnline.com
“Anti” Pasta Salad
by Chelsea Cohen & April Fifield
Ingredients
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
Directions
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!
© Chelsea & Ari Cohen 2014 More Recipes at www.LifestyleDynamicsOnline.com
Watermelon Cucumber Mint
Infused Water
by Chelsea Cohen
Ingredients
½ cucumber, spiraled
1-1½ cups seedless watermelon, cubed
4-5 sprigs of mint
1-2 cups ice
Water
Directions
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.
© Chelsea & Ari Cohen 2014 More Recipes at www.LifestyleDynamicsOnline.com
Spiraled Squash with Clams
by Chelsea Cohen
Ingredients
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
Directions
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.
© Chelsea & Ari Cohen 2014 More Recipes at www.LifestyleDynamicsOnline.com
Sweet Potato Latkes
with Ginger Cranberry Jam
by Chelsea Cohen
Ingredients
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
Directions
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.
© Chelsea & Ari Cohen 2014 More Recipes at www.LifestyleDynamicsOnline.comZucchini Spaghetti with Meat Sauce
by Chelsea Cohen & April Fifield
Ingredients
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
Directions
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.
© Chelsea & Ari Cohen 2014 More Recipes at www.LifestyleDynamicsOnline.comZucchini Pasta Puttanesca
by Chelsea Cohen
Ingredients
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
Directions
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!
© Chelsea & Ari Cohen 2014 More Recipes at www.LifestyleDynamicsOnline.comCucumber Mint Gimlet
by Ari Cohen
Ingredients
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
Directions
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.
© Chelsea & Ari Cohen 2014 More Recipes at www.LifestyleDynamicsOnline.comSocial Stuffs!
Our journey continues on the World Wide InterWeb! Please
check us out on your favorite social media site, see what we’re
up to and share your own journey toward your ideal lifestyle
with our community. Live Dynamically!
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info@LifestyleDynamicsOnline.com
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