BREAKFAST55Not Spiralized / Vegetarian Gluten-Free½ cup almond flour, plus more for dusting2 medium zucchini4 large eggs½ teaspoon dried basil½ teaspoon dried oregano½ teaspoon garlic powderFine sea salt and pepperCooking spray1 cup thinly sliced small bell peppers1 teaspoon extra-virgin olive oil, plus more for drizzling1 cup shredded mozzarella cheese (about 4 ounces)2 cups baby arugulaGiven that 99 percent of the time I spiralize my zucchini, I often feel odd preparing it any other way. However, a zucchini crust is too good to pass up, especially as used in this breakfast pizza. Unlike a cauliflower crust, zucchini crust is firmer and doesn’t break up as easily, so you get a more dough-like consistency. This one is topped simply with melted mozzarella, sweet peppers, and arugula, so you really taste the Italian herb-seasoned crust.TIME TO PREPARE 15 minutesTIME TO COOK 20 minutesSERVES 4 ZUCCHINI CRUST BREAKFAST PIZZA/ with / ARUGULA & SWEET PEPPERSNUTRITIONAL INFORMATION Per serving Calories 230 / Fat 16g / Sat Fat 6g / Sodium 884mgCarbs 8g / Fiber 3g / Sugar 4g / Protein 18gPreheat the oven to 450 degrees with racks in the top and bottom positions. Line a baking sheet with parchment paper and dust it with almond flour.Lay out a large piece of cheesecloth or a clean kitchen towel and, using a box grater, grate the zucchini onto the towel. Gather the sides of the cheesecloth or towel and squeeze out excess liquid over the sink. Put the zucchini in a large bowl. Beat 2 of the eggs and add them to the bowl, along with the almond flour, basil, oregano, garlic powder, ½ teaspoon salt, and a few grinds of pepper. Mix well until it takes on a dough-like texture. If the mixture is too wet, add a tablespoon or two more almond flour.Transfer the dough to the baking sheet and form it into a 10-inch round or two 5-inch rounds. Lightly spray the crust(s) with cooking spray and bake on the lower rack of the oven for about 15 minutes, until the edges are browned and the crust is firm.In a small bowl, toss the peppers with the olive oil.Remove the pizza from the oven and sprinkle with the mozzarella. Scatter evenly with the peppers and carefully crack the remaining 2 eggs on top, nestling them among the peppers. Bake the pizza on the top rack of the oven for about 7 minutes, until the cheese melts and the egg whites are just set but the yolks are still runny. Garnish with the arugula and drizzle with olive oil. Season with a little more salt and pepper and serve hot.109Maff_9781524762681_3p_all_r1.indd 54-5512/8/17 12:06 PMBREAKFAST55Not Spiralized / Vegetarian Gluten-Free½ cup almond flour, plus more for dusting2 medium zucchini4 large eggs½ teaspoon dried basil½ teaspoon dried oregano½ teaspoon garlic powderFine sea salt and pepperCooking spray1 cup thinly sliced small bell peppers1 teaspoon extra-virgin olive oil, plus more for drizzling1 cup shredded mozzarella cheese (about 4 ounces)2 cups baby arugulaGiven that 99 percent of the time I spiralize my zucchini, I often feel odd preparing it any other way. However, a zucchini crust is too good to pass up, especially as used in this breakfast pizza. Unlike a cauliflower crust, zucchini crust is firmer and doesn’t break up as easily, so you get a more dough-like consistency. This one is topped simply with melted mozzarella, sweet peppers, and arugula, so you really taste the Italian herb-seasoned crust.TIME TO PREPARE 15 minutesTIME TO COOK 20 minutesSERVES 4 ZUCCHINI CRUST BREAKFAST PIZZA/ with / ARUGULA & SWEET PEPPERSNUTRITIONAL INFORMATION Per serving Calories 230 / Fat 16g / Sat Fat 6g / Sodium 884mgCarbs 8g / Fiber 3g / Sugar 4g / Protein 18gPreheat the oven to 450 degrees with racks in the top and bottom positions. Line a baking sheet with parchment paper and dust it with almond flour.Lay out a large piece of cheesecloth or a clean kitchen towel and, using a box grater, grate the zucchini onto the towel. Gather the sides of the cheesecloth or towel and squeeze out excess liquid over the sink. Put the zucchini in a large bowl. Beat 2 of the eggs and add them to the bowl, along with the almond flour, basil, oregano, garlic powder, ½ teaspoon salt, and a few grinds of pepper. Mix well until it takes on a dough-like texture. If the mixture is too wet, add a tablespoon or two more almond flour.Transfer the dough to the baking sheet and form it into a 10-inch round or two 5-inch rounds. Lightly spray the crust(s) with cooking spray and bake on the lower rack of the oven for about 15 minutes, until the edges are browned and the crust is firm.In a small bowl, toss the peppers with the olive oil.Remove the pizza from the oven and sprinkle with the mozzarella. Scatter evenly with the peppers and carefully crack the remaining 2 eggs on top, nestling them among the peppers. Bake the pizza on the top rack of the oven for about 7 minutes, until the cheese melts and the egg whites are just set but the yolks are still runny. Garnish with the arugula and drizzle with olive oil. Season with a little more salt and pepper and serve hot.109Maff_9781524762681_3p_all_r1.indd 54-5512/8/17 12:06 PMPASTA & NOODLESINSPIRALIZED & BEYOND158159Not Spiralized / Gluten-Free / Low-CallCook the pancetta in a large skillet over medium heat, stirring occasionally, until browned, about 7 minutes. Using a slotted spoon, transfer the pancetta to a paper towel–lined plate to drain. Set the skillet aside.Meanwhile, using a mandoline, carefully shred the Brussels sprouts. In a medium bowl, whisk together the eggs and Parmesan. Season with salt and black pepper.Add the garlic and red pepper flakes to the skillet you used for the pancetta and cook, stirring, until fragrant, about 30 seconds. Add the Brussels sprouts and peas, season with salt and black pepper, and cook, stirring occasionally, until the sprouts are tender and browned at the edges, 7 to 10 minutes. Add the cooked pancetta.Remove the skillet from the heat and slowly drizzle in the egg mixture. Stir continuously until the eggs form a creamy sauce, then return the skillet to the heat as needed to help the egg cook, but try to prevent them from scrambling. Divide the carbonara among four plates and serve immediately.4 ounces diced pancetta1 pound Brussels sprouts, ends trimmed2 large eggs½ cup grated Parmesan cheese Shredding Brussels sprouts thinly with a mandoline yields soft tendrils that can be treated just like cabbage as a pasta substitute. While a bit more of a stretch than most noodle alternatives, Brussels sprout pasta still does what an alternative needs to do: carry the sauce. This simple carbonara sauce with peas and pancetta is the star of the dish, and the sprouts give it a light texture and earthiness. Best part? Going for seconds without doubting the decision—after all, you’re eating veggies!TIME TO PREPARE 15 minutesTIME TO COOK 20 minutesSERVES 4 SHREDDED BRUSSELS SPROUTS CARBONARA/ with / PEAS & PANCETTANUTRITIONAL INFORMATION Per servingCalories 250 / Fat 14g / Sat Fat 6g / Sodium 1277mgCarbs 15g / Fiber 5g / Sugar 4g / Protein 19gFine sea salt and pepper2 garlic cloves, minced¼ teaspoon red pepper flakes¾ cup frozen green peasTIP / You can buy shredded Brussels sprouts instead of shaving them yourself—use 1 pound. The consistency and thinness won’t be quite the same as if you shred them yourself, but it’s a great time-saver!142Maff_9781524762681_3p_all_r1.indd 158-15912/8/17 12:08 PMPASTA & NOODLESINSPIRALIZED & BEYOND158159Not Spiralized / Gluten-Free / Low-CallCook the pancetta in a large skillet over medium heat, stirring occasionally, until browned, about 7 minutes. Using a slotted spoon, transfer the pancetta to a paper towel–lined plate to drain. Set the skillet aside.Meanwhile, using a mandoline, carefully shred the Brussels sprouts. In a medium bowl, whisk together the eggs and Parmesan. Season with salt and black pepper.Add the garlic and red pepper flakes to the skillet you used for the pancetta and cook, stirring, until fragrant, about 30 seconds. Add the Brussels sprouts and peas, season with salt and black pepper, and cook, stirring occasionally, until the sprouts are tender and browned at the edges, 7 to 10 minutes. Add the cooked pancetta.Remove the skillet from the heat and slowly drizzle in the egg mixture. Stir continuously until the eggs form a creamy sauce, then return the skillet to the heat as needed to help the egg cook, but try to prevent them from scrambling. Divide the carbonara among four plates and serve immediately.4 ounces diced pancetta1 pound Brussels sprouts, ends trimmed2 large eggs½ cup grated Parmesan cheese Shredding Brussels sprouts thinly with a mandoline yields soft tendrils that can be treated just like cabbage as a pasta substitute. While a bit more of a stretch than most noodle alternatives, Brussels sprout pasta still does what an alternative needs to do: carry the sauce. This simple carbonara sauce with peas and pancetta is the star of the dish, and the sprouts give it a light texture and earthiness. Best part? Going for seconds without doubting the decision—after all, you’re eating veggies!TIME TO PREPARE 15 minutesTIME TO COOK 20 minutesSERVES 4 SHREDDED BRUSSELS SPROUTS CARBONARA/ with / PEAS & PANCETTANUTRITIONAL INFORMATION Per servingCalories 250 / Fat 14g / Sat Fat 6g / Sodium 1277mgCarbs 15g / Fiber 5g / Sugar 4g / Protein 19gFine sea salt and pepper2 garlic cloves, minced¼ teaspoon red pepper flakes¾ cup frozen green peasTIP / You can buy shredded Brussels sprouts instead of shaving them yourself—use 1 pound. The consistency and thinness won’t be quite the same as if you shred them yourself, but it’s a great time-saver!142Maff_9781524762681_3p_all_r1.indd 158-15912/8/17 12:08 PMDESSERTSINSPIRALIZED & BEYOND272273Not Spiralized / No-Cook Saves Well / Vegan Gluten-Free / Paleo Dairy-FreeMake the crust. In a food processor, combine the walnuts, dates, cacao powder, and salt and pulse until a dough forms. Press the dough into the bottom of an 8-inch springform pan or round cake pan and refrigerate while you make the filling.Make the filling. In a high-speed blender or food processor, combine the soaked cashews, coconut cream, maple syrup, lemon juice, and coconut oil and blend until very smooth, stopping to scrape down the sides as needed. Pour the filling into the chilled crust and smooth the top. Freeze for 30 minutes, until chilled. Clean out the blender jar or food processor bowl and blade.Make the topping. In the blender or food processor, combine the coconut cream, pomegranate juice, raspberries, chia seeds, and maple syrup and blend until smooth. Pour the topping over the cheesecake and freeze until the cheesecake is firm, about 1 hour.Unlatch the springform ring to see if it pulls away from the sides of the cake. (If it doesn’t, freeze the cake for 30 minutes more and test again.) Relatch the ring and refrigerate the cake until it’s easy to cut, at least 2 hours or up to 3 days.Slice the cheesecake and transfer to plates. Sprinkle with pomegranate seeds and serve.For the crust1½ cups walnuts10 dates, pitted¼ cup raw cacao powder¼ teaspoon saltFor the filling3 cups raw cashews, soaked for at least 6 hours, drained, and rinsed½ cup coconut cream (see Tip, page 255)½ cup pure maple syrup½ cup fresh lemon juice (from about 3 lemons)¼ cup coconut oil, meltedA cheesecake without cream cheese? You will be amazed. With a beautiful warm pink pomegranate layer on top, an impeccably sweetened cashew-based cheesecake layer in the middle, and a sweet, dark, walnut-chocolate crust, this dessert is one you’ll want to display at a party on one of those adorable cake stands. This well-balanced cheesecake is meant to be shared and admired for its elegant presentation and, thus, excessively Instagrammed.TIME TO PREPARE 30 minutes plus 6 hours soaking and 3 hours chillingMAKES ONE 8-INCH CAKE (SERVES 12) NO-BAKE VEGAN CHEESECAKE/ with / POMEGRANATENUTRITIONAL INFORMATION Per serving Calories 365 / Fat 23g / Sat Fat 10g / Sodium 60mgCarbs 36g / Fiber 4g / Sugar 26g / Protein 7gFor the topping½ cup coconut cream (see Tip, page 255)¼ cup pomegranate juice, no sugar added¼ cup frozen raspberries1 tablespoon chia seeds1 teaspoon pure maple syrupPomegranate seeds, for serving127Maff_9781524762681_3p_all_r1.indd 272-27312/8/17 12:09 PMDESSERTSINSPIRALIZED & BEYOND272273Not Spiralized / No-Cook Saves Well / Vegan Gluten-Free / Paleo Dairy-FreeMake the crust. In a food processor, combine the walnuts, dates, cacao powder, and salt and pulse until a dough forms. Press the dough into the bottom of an 8-inch springform pan or round cake pan and refrigerate while you make the filling.Make the filling. In a high-speed blender or food processor, combine the soaked cashews, coconut cream, maple syrup, lemon juice, and coconut oil and blend until very smooth, stopping to scrape down the sides as needed. Pour the filling into the chilled crust and smooth the top. Freeze for 30 minutes, until chilled. Clean out the blender jar or food processor bowl and blade.Make the topping. In the blender or food processor, combine the coconut cream, pomegranate juice, raspberries, chia seeds, and maple syrup and blend until smooth. Pour the topping over the cheesecake and freeze until the cheesecake is firm, about 1 hour.Unlatch the springform ring to see if it pulls away from the sides of the cake. (If it doesn’t, freeze the cake for 30 minutes more and test again.) Relatch the ring and refrigerate the cake until it’s easy to cut, at least 2 hours or up to 3 days.Slice the cheesecake and transfer to plates. Sprinkle with pomegranate seeds and serve.For the crust1½ cups walnuts10 dates, pitted¼ cup raw cacao powder¼ teaspoon saltFor the filling3 cups raw cashews, soaked for at least 6 hours, drained, and rinsed½ cup coconut cream (see Tip, page 255)½ cup pure maple syrup½ cup fresh lemon juice (from about 3 lemons)¼ cup coconut oil, meltedA cheesecake without cream cheese? You will be amazed. With a beautiful warm pink pomegranate layer on top, an impeccably sweetened cashew-based cheesecake layer in the middle, and a sweet, dark, walnut-chocolate crust, this dessert is one you’ll want to display at a party on one of those adorable cake stands. This well-balanced cheesecake is meant to be shared and admired for its elegant presentation and, thus, excessively Instagrammed.TIME TO PREPARE 30 minutes plus 6 hours soaking and 3 hours chillingMAKES ONE 8-INCH CAKE (SERVES 12) NO-BAKE VEGAN CHEESECAKE/ with / POMEGRANATENUTRITIONAL INFORMATION Per serving Calories 365 / Fat 23g / Sat Fat 10g / Sodium 60mgCarbs 36g / Fiber 4g / Sugar 26g / Protein 7gFor the topping½ cup coconut cream (see Tip, page 255)¼ cup pomegranate juice, no sugar added¼ cup frozen raspberries1 tablespoon chia seeds1 teaspoon pure maple syrupPomegranate seeds, for serving127Maff_9781524762681_3p_all_r1.indd 272-27312/8/17 12:09 PMWe hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >