Eating healthy doesn’t have to be predictable. How many egg white omelettes and whole-wheat veggie wraps can we really eat? Luckily, there’s a new cooking method in town called spiralizing. Not only is it quick and easy to do, it offers a new way of thinking about eating vegetables!

Using a kitchen countertop tool called the spiralizer, you can create noodles out of vegetables. By using vegetable noodles instead of regular noodles, you are saving hundreds of calories and dozens of carbs while unknowingly eating a big bowl of veggies!

Spiralized meals are low-fat, low-calorie, low-carb, gluten-free, kid-friendly, paleo and great for diabetics. The spiralizer makes three different “noodle” shapes: linguine, thick spaghetti and ribbons. The best part? The noodles taste just like the real deal!

Zucchini is the most common vegetable used, but zucchini pasta is only the beginning. Anything that can be loaded onto the spiralizer can be converted into noodles: butternut squash, onions, carrots, apples, pears, potatoes, cucumbers and more!

For daily recipe inspiration and more information on how to use a spiralizer (and where to get one), visit Inspiralized.com, a blog dedicated to spiralized cooking!

In the meantime, here’s a recipe for a spiralized “salad,” featuring cucumber ribbons, whole wheat croutons and a low-cal version of Caesar dressing. Ditch the lettuce and use cucumbers – they’re crunchier and more refreshing!