Spiralized Yam and Zucchini Noodles

I dug out my spiralizer this week – totally forgot I had one! It was stashed away in a cupboard somewhere, so I decided that it needed to be put to use.  Somehow, cutting up vegetables in fancy ways makes them taste better. Don’t ask me how, but it’s true.

Using veggies as noodles is a great way to cut down the grains in your diet. Eating more veggies and less grains can help reduce inflammation and provide more alkaline balance for our body. Our body’s acid-alkaline balance is crucial  for good health, helping with allergies, inflammation, and keeping our tissues healthy. Whip up a batch of these veggie noodles and you’ll be eating another veggie serving during your meal.IMG_0124

There are definitely a few different ways to make these noodles, but using a spiralizer makes prep time take less than 5 minutes! I used some zucchini and yam to make my noodles this time, but I’m excited to try out other vegetables, too. The yam was surprisingly easy to spiralize.IMG_0121

I cooked some sausage (grass-fed, grain and dairy-free) to go along with these noodles,
and then sprinkled some toasted sesame seeds on top, as well! These noodles can be used as a side or along with just about anything.




Veggie Noodles
Serves 2
Super easy, grain-free noodles made with a spiralizer!
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Prep Time
5 min
Cook Time
45 min
Prep Time
5 min
Cook Time
45 min
  1. 2 zucchini
  2. 1 yam
  3. Garlic powder
  4. 2 tsp garlic powder
  5. 1 tsp salt
  1. Preheat the oven to 400 degrees celcius
  2. Peel yam and cut the pointy part off the ends
  3. Wash zucchini and yams
  4. Set up spiralizer and use the C blade (or the slightly thicker spiral option)
  5. Spiralize veggies
  6. Place in a 9x13 pan and sprinkle with olive oil, salt and garlic powder
  7. Bake in the oven for 40 minutes, stirring occasionally
  8. If veggies are still hard, bake for another 10 minutes until soft
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