Reddit reviews Spiralizer 5-Blade Vegetable Slicer, Strongest-and-Heaviest Spiral Slicer, Best Veggie Pasta Spaghetti Maker for Keto/Paleo/Gluten-Free, Comes with 4 Recipe Ebooks

Maybe I'm missing something but what is the difference between that and the $25 spiralizer version? https://www.amazon.com/gp/product/B00GRIR87M

I've had the cheap one for a while and it works great.

30 USD on Amazon. Plenty of different models to pick from.

You can change your life for $30. This Spiralizer is one of the best diet purchases I've ever made.
I've tried eating small amounts of pasta, I've tried shirataki noodles, but nothing beats buying zucchini and making pasta out of it for dirt cheap.
A PLATE of zucchini noodles (200g) was 33 calories, add a little marinara/Alfredo and your meat of choice, paired with some mixed veggies, and you'll have a HUGE meal for something like ~425 calories.

A spiralizer is better for making noodles. They're a fraction of the cost and it's more versatile.

https://www.amazon.ca/Spiralizer%C3%82%C2%AE-Tri-Blade-Vegetable-Strongest-Heaviest-Gluten-Free/dp/B00GRIR87M

I use [this one] (https://www.amazon.com/gp/aw/d/B00GRIR87M/ref=yo_ii_img?ie=UTF8&psc=1) and am quite happy so far.

Several products using the same name, many with a similar hand crank design. This one seems like a possible match:

http://www.amazon.com/gp/aw/d/B00GRIR87M/ref=mp_s_a_1_4?qid=1458171166&sr=8-4&pi=AC_SX236_SY340_QL65&keywords=spiralizer&dpPl=1&dpID=41UwlTmlUFL&ref=plSrch

That device is called a spiralizer and it makes long, curly, almost pasta-like strands out of vegetables. Here is an example.

I'm Vietnamese too and have been doing keto/lazy keto for the past 2 years. Lots of Asian foods have loads of hidden sugars in it, so I typically find a recipe that I crave and make it at home. I google "low carb Asian bla bla recipe" and many of them use stevia sweetener or others as substitutes. The taste is a little different than regular sugar but eventually you'll get use to it.

Sadly I only use a slow cooker to cook chilis, but check out r/ketorecipes for some ideas.


Here's a list of my top go to's:
Cauliflower rice

• I always have a few heads of cauliflower in the fridge. I cut it down into smaller manageable size and put it in the food processor (grater if you don't have one). I then pulse it until it gets it into a "rice" size. I put the amount that I want to use and heat it up until it's nice a fluffy (~2 min but play around with it). I put the remaining grated cauliflower into the fridge for later use.
  
  I make sushi by mixing the "rice" with chive cream cheese. I also add some furikake if I'm feeling fancy. Just make sure to check the nutrition facts as many are high in carbs. I found one that was 1-2 carbs per tablespoon. Just use sparingly. I also make low carb spam musubi with this "rice" as well.
  
  Zoodles
  
• This is a god send and I just recently started adding this to my meals. I bought this spiralizer last month: http://www.amazon.com/Spiralizer-Tri-Blade-Vegetable-Strongest-Heaviest-Gluten-Free/dp/B00GRIR87M. There are cheaper versions but this guy I feel won't cramp my hand as much--plus it's so fancy lol
  
  I spiralize the zucchini to the preferred thickness, and sauté in some vegetable oil on medium heat. Make sure it you don't cook it down too much as it will become mushy. Typical I take it off right when it starts wilting. Lots of water will be released too and I usually take a colander to drain afterwards. I also put cold water over it to stop the cooking process. You can easily add it to your mom's pho or any Asian noodle dish. Remember to not overcook the zoodles--especially when you put boiling pho broth as it will make it even more mushy :)
  
  
  Shiritaki noodles
  
• I put this at the end as this personally isn't my favorite item but your mileage may vary. At the Asian market that I go to has a Japanese brand. http://i.imgur.com/wttmPVA.jpg
  if you dunk it in water to rinse the smell out and nuke it in the microwave, then it's a good ramen noodle substitute.
  
  IMHO the tofu shiritaki brand is very chewy and I've tried it MANY times with different cooking techniques --but it still tastes weird to me. Definitely try it out if you want as some folks had success stories.
  
  
  PM me if you have other questions! I'm not the best chef but I get by with my cravings :) I typed this on my phone and can add more items when I'm back on my computer

I bought this one back in March and have no complaints.

https://www.amazon.com/Spiralizer-Vegetable-Strongest-Heaviest-Gluten-Free/dp/B00GRIR87M

Its multipurpose. If you ever want to make Vegetable Noodles you can use this to make them spirals. Ive also been cooking for myself for over 10 years and cannot for the life of me cut anything efficiently. So this isnt a terrible gadget for an at home cook.

https://www.amazon.com/gp/product/B00GRIR87M

I bought [this one] (https://www.amazon.com/dp/B00GRIR87M/ref=cm_sw_r_other_awd_CbExwbJVRR7XD) last year. Spiralizes perfectly :)


If you're looking for something a bit fancier.. This:

Lurch Super Spiralizer With 3 Extremely Sharp Adjustable Interchangeable Blades (1.5-5.5MM) -Tornado Blade, Spaghetti Blade And Thick Blade For Vegetables, Fruits And More, Includes Stainless Steel/Wood Corers With Recipe Book

https://www.amazon.com/dp/B00JPW237C/ref=cm_sw_r_other_awd_TfExwb0WJQZ0T

I'm thinking about purchasing this one next if my current one kicks the bucket. Plus. There's a good recipe book that comes with it.

A spiralizer is your best bet if you want the best mix of efficiency, cost-savings, and ease of use/cleanup. This is the one I use. Check the reviews.

http://www.amazon.com/Spiralizer-Tri-Blade-Vegetable-Strongest--Replacement/dp/B00GRIR87M/ref=sr_1_1?ie=UTF8&qid=1414531331&sr=8-1&keywords=spiralizer

http://www.amazon.com/Tri-blade-Vegetable-Spiralizer-Lifetime-Vegetables/dp/B00GRIR87M/ref=sr_1_2?ie=UTF8&qid=1394496527&sr=8-2&keywords=spiralizer

this looks highly rated but i don't even know what i should be looking for!

http://www.amazon.com/gp/aw/d/B00GRIR87M/ref=mp_s_a_1_sc_2?qid=1458308572&sr=8-2-spell&pi=AC_SX236_SY340_FMwebp_QL65

Sorry for the messy link!

With something like this

I have had the mid-range Cuisinart food processor for years, and it's a fantastic machine. However, it doesn't do the nice long zoodles - it's more of a shred. Getting one of those spiralizer tools is probably what you're after:

https://www.amazon.com/Spiralizer-Vegetable-Strongest-Heaviest-Gluten-Free/dp/B00GRIR87M

for the pasta salad? no we just ate it raw but it turns into almost a slaw and mixed with cherry tomatoes, carrots, broccoli, peppers, onion, cubed cheese and pepperoni if you want. Then you just dump some Italian dressing over it or w/e you like and it's great as a side dish. We make it with master noodles all the time in the summer but if we use zucchini instead of pasta its way healthier.

this is a similar recipe http://inspiralized.com/italian-zucchini-pasta-salad/

this is the spiralizer we have but they have tons of different ones.
https://www.amazon.com/Tri-Blade-Vegetable-Strongest-Heaviest-Spaghetti-Gluten-Free/dp/B00GRIR87M

I have a Spiralizer. The price has gone up a bit since I purchased it.

They tend to be really, really expensive. I have a box when I really want it, but imo its better to do two things

• use cauliflower as a rice substitute, there are a lot of caulirice recipes out there and its really simple. Don't worry, I used to HATE HATE HATE cauliflower, but nowadays I don't mind caulirice at all 1-2 times a week. There are some good cauliflower mac n cheese recipes too.
  
  
• get a vegetable slicer and make "pasta" out of veggies like zucchini. again, not exactly the same but a lot cheaper and less smelly, plus you get some veggies into you. I use this one http://amzn.com/B00GRIR87M

This is what I have.

http://www.amazon.com/gp/aw/d/B00GRIR87M?pc_redir=1413707746&robot_redir=1

/u/mxschumacher has a good idea but I think your first step aside from learning recipes is to acquire some basic cooking knowledge.

There are thousands upon thousands of cooking videos on youtube. Ones I would recommend (both for entertainment AND knowledge value) are Binging with Babish and Chef John.

You have things to learn when it comes to cuts. Do you know the difference between a chop, mince, dice, julienne, etc? Look them up, read about them if you don't.

Do you know all the methods of cooking? roasting, broiling, braising, boiling, frying, deep frying, baking, searing, etc? again, read up on those as well.

What do you know about equipment? I can give you a bit of a run down on this if you want to go super basic, Get a good non-stick skillet (T-Fal is usually a good bet.) A cast iron pan (up to you on size, but 8-10in is good.) Get a 3 qt sauce pot as well. I would normally recommend a stock pot but I'm not sure what facilities you have access to (including even that of a stove top. some more info on that would help me, help you.)

Knives. All you need is a chef's knife, and maybe a serrated knife for bread. You can do everything with a chef's knife. Other types of knives make certain tasks easier, but it can all be done with a chef's knife.

Utensils? Try and stick to wood or silicone with the types of pans I listed as metal utensils can ruin surfaces on non-stick and cast iron.

Get one casserole dish, and one baking sheet. If you for some reason need to have muffins, get a muffin tin, but otherwise don't.

Additional items? thermometer (one that has a long metal poker), strainer or colander (there are usable hand held strainers if you lack space for a colander.) Some type of seal-able container(s) for leftovers, try not to go for novelty items. Yeah that little metal doodad that can core a pineapple and create perfect slices is nice, but useless for anything but. Blenders are an okay item but I imagine you don't have the real estate in your kitchen. Spiralizers are a big item lately, so on and so forth.

There's also other slightly more advanced topics to cover, such as the importance of flavor depth, flavor balancing, things like the Malliard reaction, so on and so forth. You have a good amount of research ahead of you if you have a real interest in this. If you ever have questions though, please, do ask. I looooove to talk shop about food.

Most of all though good luck and have fun!

So I started about 5 weeks ago and it can definitely be a struggle. This isn't a diet, but here is something that has helped me. One thing I have found is that Zucchini noodles are my lifesaver! I work a lot and we have mandatory overtime... the last thing I want to do is cook.

However, at the beginning of the week I precook chicken and spiralize a bunch of zucchini. I purchased the one in the link. When you are ready to cook it just throw it in a pan for 5 minutes with some olive oil and soon you have pasta! Throw in the chicken and a little of whatever sauce you have lying around and it is very filling and delicious. People may tell you not to do certain sauces. I just don't overdo it. I still want to have something edible and tasty!

Anyway, I am 5 weeks in and down 12 lbs with no exercise (yet). I still use MyFitnessPal to keep myself honest and have had to get into cooking -- something I never really did before. Thankfully this is working for me and I understand it may not for everyone. Hopefully this one trick will help you on those days that you just can't figure out what to eat. Which is all the time for me.

Keep it up and good luck to you!

I made them, it's crazy easy. I invested in a good spiralizer last year and I LOVE it. So worth the cost and it's leagues better than the cheaper ones.

I have this one. It's awesome. I usually have squash like acorn and spaghetti squash with butter and brown sugar, but summer squash is more along the lines of zucchini so it isn't good for being sweet.

I bought this one it was cheaper than the Paderno at the time. Very happy with it.

> spiralizer

This spiralizer ?

It does the job. It does leave a few inches of zucchini pieces, but I have just been saving them and making zucchini and egg scrambles the next day. I have this one as well, but lost the part that makes the noodle size pieces. I actually prefer the hand held one, because there is more control. It's pretty sharp too, so you should be able to get your money's worth. Especially because summer time is approaching, and zucchini will be cheaper because it will be in season :)

https://www.amazon.com/Spiralizer-Vegetable-Strongest-Heaviest-Gluten-Free/dp/B00GRIR87M

I use this so far only with zucchini. I love it. I wonder what other veggies these would work well with?

Boom

So, par cook the veggies. I do this with my meats and veggies. I cook the portion I intend to eat that night longer than the portion I intend to eat later. It makes it much better in flavor and texture than cooking it completely and reheating it.

The other thing you can do is explore new veggies/new ways to prepare them. You can try riced cauliflower or riced broccoli. My personal favorite is mashed cauliflower. I add some goat cheese to it as well. Yum. I also own a spirlaizer that I use to make zucchini noodles. Try making zucchini fries. I use almond flour instead of bread crumbs (if you have a trader joes nearby it's much cheaper in store). You can also do it with eggplant.

I just bought this one as a gift. We took it out of the box after she opened it and felt like it was quality. I have not seen it in use yet but I do expect a full review this week.

This is the one I got, it's listed for $30 right now, but there are others for $23 that look exactly the same.

Super fast Italian dinner...

Peel your zucchini, turn it into zoodles.

Cook whatever meat you're going to use however you like.

Here is how I make my quick and dirty Italian tomato cream sauce. It makes four servings and has 126 calories, 10g fat, 2g protein, 6 net carbs per serving including 100g of zoodles (zucchini). Add in whatever meat and cheese you want for more fat and protein.

Heat a tbsp of olive oil over med heat in a pot and toss in a couple cloves of garlic (chopped), let them get brown, but don't let them burn. It will only take a couple of minutes. Add in a can of fire roasted diced tomatoes (14.5oz), a couple of tbsp of Italian seasoning, 2 tsp of onion powder (if you have room in your carb allowance, use 1/3 of a medium onion instead), salt and pepper, bring to a boil, then simmer for ~10 minutes. Then add in 1/4 cup (you can add more if you want, it depends on how many calories you want, I've done up to a cup) of heavy cream and simmer another 5-10 minutes.

When your tomato sauce is almost done, boil your zoodles for ~3 minutes, add salt to your water. Drain well, serve immediately and top with sauce, cheese, and meat. I top it with fresh basil from my garden.

Like I said, this is quick and dirty. I can make this meal in ~30 minutes start to finish. When I have more time I play around with various ratios of Italian herbs instead of using a pre-mixed blend.

I have this one--works great and produces a little less waste, but it is a lot bulkier than the one that the OP uses.

http://www.amazon.com/Spiralizer%C2%AE-Tri-Blade-Vegetable-Strongest-Heaviest-Gluten-Free/dp/B00GRIR87M/ref=sr_1_2?ie=UTF8&qid=1426530824&sr=8-2&keywords=spiralizer

If you use "spiralizer" as a keyword, you will find more options.

It does take a little effort. But for a few dollars more you could use this one: https://www.amazon.com/Spiralizer-Tri-Blade-Vegetable-Strongest-Heaviest/dp/B00GRIR87M/ref=sr_1_5?s=kitchen&ie=UTF8&qid=1478633724&sr=1-5&keywords=spiralizer

I just found this sub and man I'm so excited!

Thanks for doing this!

Spiral vegetable slicer I love to cook and would like to cook healthier. Plus I could make some cool shapes and cut things out for the kids with food.

Corner plant/picture shelf I have some plants in my kitchen that help to brighten up the space, but they take up to much counter top space. Having this stand would help a lot.

live cup of catapillars I want to do this with the kids. It would be an awesome science learning experience. Plus butterflies!

Storage bins for food Love these things, we only have 2 of these that I got for free a couple of years ago. We need more for leftover food and to take food for lunches etc.

Thuja Green Giant Arborvitae trees Would love to have these in my backyard. We can't have fences where we live and these would help create a privacy screen from our neighbors. Plus they help the environment!

It looks like there's one on Amazon for $10! But there are some more expensive options here, here, here, and here. The average price point seems to be around $28, which isn't as bad as I thought!

Hate to be a debby downer but as someone who previously owned that spiralizer... its awful. grab this, same price and a ton better.

zucchini noodles with anything. I love noodles and now I get to eat them all the time without feeling guilty because it's basically the nutritional equivalent of eating a salad!!

So go buy a spiralizer. I got this one but you can get cheaper handheld ones or just use a julienne peeler or even a regular veggie peeler if that's what you have.

Spiralize a BUNCH of zucchini (i usually use like 8-10 for me and my hubs) because it shrinks down a lot. Put it all in a strainer and dump like 2Tbs of salt and then sorta mix it through with your hands. Let that sit in the sink for 20-30 minutes. Every once in a while go squeeze the shit out of it (using your hands is fine but some people like to squish it down with a heavy bowl, etc) to get the excess water out. This is very important because otherwise everything you make will be really wet.

Now make whatever protein/sauce combo you like! The other day I browned hamburger, drained it, added some cream cheese, coconut cream, paprika, coarse grain mustard,(no salt bc there is enough already on the noodles), and pepper and cooked that into the hamburger meat til it was kinda creamy. Then I added like a handful or two of shredded cheddar and the zucchini noodles for a few mins to the pan and BOOM. My version of keto cheeseburger helper. OMG SO GOOD.

Other times I'll do chicken and alfredo sauce or ground turkey and low carb marinara. Sometimes I just do zucchini noodles in a pan with butter, pepper and a little parm cheese. So good. So, so good.

It's more about the size of the blade you use and not the size of the zucchini. If you look at this spiralizer you will see that it has different size blades for different size noodles.

Anyways, you can usually find smaller zucchinis if you go to a local co-op or look in the organic section of your grocery store.

Worked in commercial kitchens for years. There are many of this type of tool available in the West. Not seen one specifically for cabbage but google 'vegetable spiralizer' and you'll see a bunch. they are cheap

https://www.amazon.com/Spiralizer-Vegetable-Strongest-Heaviest-Gluten-Free/dp/B00GRIR87M

Most likely used a spiralizer.

You can get one of these and turn (almost) anything into noodles.

I use this one and I love it! Only problem is that it takes up much more space in my kitchen than the little hand held ones

i thought this was a spiralizer?

Vegetable spiralizers are popular these days. They're pretty fun too!

There are plenty of different brands, but the one in the link is what I plan to buy soon. It's $19.95, there are cheaper options out there though.

Get one of these: https://smile.amazon.com/Spiralizer-Vegetable-Strongest-Heaviest-Gluten-Free/dp/B00GRIR87M/ref=sr_1_3?ie=UTF8&qid=1497994699&sr=8-3&keywords=zoodle

https://www.amazon.com/Spiralizer-Vegetable-Strongest-Heaviest-Gluten-Free/dp/B00GRIR87M

​

Something like this would do the trick.

The Spiralizer isn't that expensive actually. Otherwise, this makes for a pretty good meal.

I like using my veggie spiralizer. Quick, and safe.

https://www.amazon.com/Spiralizer-Vegetable-Strongest-Heaviest-Gluten-Free/dp/B00GRIR87M

Thanks!

There's a bunch of different approaches to breadstuffs & other carbs.

Potatoes: Jicama is a great substitute for potatoes, compare the nutrition here -- jicama is 4g net carbs per serving compared to 14g for potato. It takes a bit of experimentation but jicama can be used to make delicious chips or fries, or just eaten raw with a bit of lime and salt. It's sort of in between an apple and a potato.

Rice: Cauliflower is awesome.People are making cauliflower "rice" and you can even buy it at Trader Joe's but it's easy to make yourself. And mashed cauliflower is just as good as mashed potato in my opinion.

Pasta: There's a bunch of great options here. Zoodles aka zucchini noodles are very popular, just get a spiralizer and a pile of zucchini. Personally I love shirataki, which is a zero-cal/zero-carb pasta from Japan. You have to prepare it properly and understand that it is not wheat pasta, but my husband has mastered it and we prefer it to wheat pasta now, even if losing weight and reducing carbs weren't goals. Vitacost often has shirataki on BOGO sale, but it's definitely more expensive than wheat pasta or zucchini. If you try it, 1) rinse thoroughly 2) no really, rinse some more 3) Pat it dry with a paper towel 4) Dry-fry it in a pan (no oil needed, just throw it in a pan over medium heat) until it stops squeaking and the texture changes. 5) Cook it in a strongly flavored sauce or broth. If you follow these steps, the noodles will pick up the flavor of the sauce and taste delish. Ooops - 4b) Cut up the noodles into manageable lengths. They come VERY long and they are not easy to cut like wheat pasta.

Bread/wheat flour is a tough one and really the best option depends on the exact purpose of the bread. For hamburger buns, I've just come to love having burgers without buns. For other sandwiches, keto soul bread is good and not terribly difficult to make. It's especially good for paninis and grilled cheese. Pancakes and other sorts of sweet breads are well done with a mix of nut flours and coconut flour. Nut flours like almond meal can be very heavy. Coconut flour tastes like coconut. Just google and you can find good recipes.

Pizza crust: this may sound crazy but you can use chicken breast meat to make an amazing pizza crust.

For sweeteners, erythritol, stevia and erythritol-based mixes like Swerve are great.

My husband got really into baking a few years back and was turning out these amazing loaves of sourdough, soft pretzels, bagels & all kinds of yummy things. It was hard putting those behind us but we were all gaining weight and when I got the diabetes diagnosis it became a matter of life & death. Good motivation to get creative! Fortunately there's a lot of other people taking the same journey and subs like /r/keto and /r/ketorecipes have been very useful resources.

https://www.amazon.com/dp/B00GRIR87M/ref=cm_sw_r_cp_api_rWmAxb7ATQDAR

I've made all kinds of noodles. Zucchini, carrot, beet, sweet potato.