Veggie Bullet Recipes

Hi friends!

I am very happy to announce an exciting collaboration with Veggie Bullet! From the makers of NutriBullet comes a machine that slices, shreds, and spiralizes — all in one.

This new, innovative tool will have you preparing healthy dishes like a pro with just the touch of a button.


From February through July, I will be hosting a monthly Veggie Bullet giveaway on Instagram. Each month, THREE people will win their very own Veggie Bullet!

Make sure you’re following Pretty Pretty Pineapple on Instagram to win.

In addition, I’ll be releasing two new Veggie Bullet recipes each month, which you’ll be able to find here. All of these recipes can be modified if you don’t have the tool yet — just shoot me an email if you have any questions.

You can find my review and more details about the Veggie Bullet here. If you just can’t take the anticipation any longer, I’ve also included a special discount code in that same blog post that will save you $25.

I would love to see one of you win, so make sure to enter.

Best of luck and enjoy the recipes!



Three Bean Zucchini Noodles with Spicy Avocado Sauce

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes

Yields: 4 servings

Three Bean Zucchini Noodles with Spicy Avocado Sauce

Packed with whole foods and fiber, this is a delicious vegetarian meal that can be prepared easily with the Veggie Bullet, an electric spiralizer, shredder and slicer.

  • 2 large zucchini
  • 1 can black beans
  • 1 can garbanzo beans
  • 1 cup shelled edamame (you can buy these in the frozen food section and microwave them)
  • 1 large or 4 mini bell peppers
  • 1 tbsp. olive oil
  • 1 tsp. minced garlic
  • Optional: black sesame seeds for garnish
  • Spicy Avocado Sauce:
  • 1 avocado
  • 1/4 cup plain greek yogurt
  • 1/4 cup water
  • 2 tsp lemon juice
  • 1 1/2 tsp minced garlic
  • 1/2 tsp powdered red cayenne pepper
  • salt and pepper, to taste
  1. Cut ends off of zucchini and spiralize using the Veggie Bullet (view demo videos here).
  2. On a large cutting board, take a handful of zucchini noodles and slice a couple of times so that no one noodle is too long to eat. Set aside zucchini noodles in a bowl lined with a paper towel to absorb excess moisture.
  3. Remove Spiralizer blade and chute and replace with the Slicing blade and unit.
  4. Remove the stems from the bell peppers and de-seed. Load peppers into to the Veggie Bullet chute and slice using the Slicing blade.
  5. Set aside.
  6. In separate sauce pans, cook black beans and garbanzo beans over medium heat for 5-6 minutes. Feel free to add seasoning here if desired (salt, pepper, taco seasoning, etc.).
  7. In a large pan, add 1 tbsp. olive oil and warm to medium-high heat. Add 1 tsp. minced garlic, sliced bell peppers, and spiralized zucchini. Cook for 6-8 minutes, or until tender. Be careful not to overcook (the noodles can go from firm to soggy pretty quickly if left unattended).
  8. Microwave shelled edamame beans and set aside.
  9. Prepare the spicy avocado sauce by combining ingredients in a food processor or blender until smooth.
  10. Ingredients (zucchini noodles, bell peppers, garbanzo beans, and shelled edamame) can be layered individually in small bowls or combined in a large bowl for serving.
  11. Drizzle with spicy avocado sauce and sprinkle black sesame seeds if desired.


Asian Chicken Salad with Spiralized Carrots

  • Prep time: 10 minutes
  • Cook time: 4 minutes
  • Total time: 14 minutes

Yields: 4 servings

Asian Chicken Salad with Spiralized Carrots

You will love this deliciously easy Asian Chicken Salad with Citrus PB Dressing! I love this go-to meal when I’m craving something fresh, but more importantly, when have a big appetite. This salad is loaded with protein and healthy fats, and will provide you with a ton of energy the next day!

  • 2 cups shredded chicken breast (rotisserie chicken suggested for easy prep!)
  • 2 cups shredded lettuce
  • 2 large carrots
  • 1 medium avocado, sliced
  • 1/2 cup shelled edamame
  • 1/2 cup rice noodles
  • 1/4 cup raisins
  • 1/4 cup cashew pieces
  • 1 tbsp sesame seeds
  • Citrus PB Dressing:
  • 2 tbsp. soy sauce
  • 2 tbsp. lemon juice
  • 1/3 cup all-natural creamy peanut butter, melted
  1. Whisk together ingredients for dressing. In a small saucepan over medium high heat, bring the mixture to a boil. Reduce heat and simmer 2-3 minutes. Set aside.
  2. Peel carrots and chop ends with a sharp knife, creating a flat surface. Place carrot in Veggie Bullet spiralizer chute, centering the flat end of the carrot on the spiralizer blade. Spiralize and remove noodles from the unit.
  3. In a large bowl, layer the ingredients for your salad (as listed above).
  4. Drizzle with Citrus PB Dressing and enjoy!


Coconut Flour Zucchini Bread

  • Prep time: 15 minutes
  • Cook time: 45 minutes
  • Total time: 1 hour

Yields: 8 slices

Coconut Flour Zucchini Bread 1

This yummy Zucchini Bread is the sneakiest way to get your kids to eat their veggies without them knowing it! My coconut flour version of Zucchini Bread is a great option for those who are gluten-intolerant and tree nut-intolerant. Most bread recipes call for traditional white flour or almond flour, but I have always liked the lightweight texture of coconut flour! Keep in mind that coconut flour soaks up much more moisture, so the substitution for almond or white flour will not be 1:1. In most cases, you’ll need to double or triple the amount of flour and reduce the amount of eggs.

  • 4 eggs
  • 1/4 cup melted coconut oil
  • 1/2 cup maple syrup, agave, or honey
  • 1/4 tsp pure vanilla extract
  • 1/2 cup coconut flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup shredded zucchini, tightly packed
  • Optional mix-ins or toppings:
  • 1/2 cup chocolate chips
  • 1/2 cup roasted pumpkin seeds
  1. Preheat oven to 350 degrees F.
  2. Coat a loaf pan with coconut oil or similar cooking spray.
  3. Use the Veggie Bullet Shredder blade to shred 1-2 zucchini. You can also make "zucchini rice" using the Veggie Bullet Spiralizer blade, followed by the Slicer blade. Veggie Bullet features can be found here.
  4. In a large mixing bowl or NutriBullet, combine eggs, coconut oil, maple syrup and vanilla. Mix well.
  5. Slowly add in coconut flour, making sure to blend thoroughly, followed by baking powder, cinnamon, and salt.
  6. Last, fold in shredded zucchini (and chocolate chips, if desired) with a mixing spoon.
  7. Pour mixture into greased loaf pan (and top with pumpkin seeds, if desired).
  8. Bake 45-50 minutes (can be modified to 25-30 minutes for muffins).
  9. Remove from oven and place on a wire rack. Cool 5-10 minutes before serving.


Balsamic Brussels with Bacon and Potatoes

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Total time: 35 minutes

Yields: 3-4 servings


As a new mom, I need meals that I can easily prep and pop in the oven. This meal is exactly that—minimal “cooking” involved! I love the sweet and savory combination of bacon and balsamic glaze with brussels. The yellow yukon potatoes are soft and the perfect compliment to this healthy, yet flavorful dish.

  • 1 lb brussels sprouts
  • 4 ounces uncooked bacon
  • 3 small yellow yukon potatoes
  • 1/4 cup avocado oil
  • balsamic glaze
  • salt and pepper, to taste
  1. Heat oven to 400 degrees. Line a cooking sheet with parchment paper and set aside.
  2. Trim stem from brussels sprouts and slice in quarters through the core. Place in a large bowl.
  3. Scrub the potato skins clean and blot them dry using a paper towel.
  4. Using the Slicing bade of the Veggie Bullet, slice potatoes into thin potato rounds, allowing them to enter the large bowl from the side chute. View Veggie Bullet demo videos here.
  5. Using the same blade, add uncooked bacon strips to the top Veggie Bullet chute and run the Slicing function, allowing the pieces to enter the large bowl through the side chute.
  6. Add avocado oil to the bowl and season with salt and pepper.
  7. Spread mixture on the cooking sheet and bake 20 minutes.
  8. Remove from the oven and drizzle with desired amount of balsamic glaze. Enjoy!


Sweet Potato Noodles with Spinach Pesto and Pecans

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Total time: 15 minutes

Yields: 2 bowls

Sweet Potato Noodles with Pesto

I absolutely love this sweet potato noodle dish with spinach pesto and crunchy pecans and snap pea crisps. I prefer to use the pale sweet potato which has a thin, light yellow skin and a pale yellow flesh. It’s not as sweet as its darker counterpart, which has a thick, dark orange skin and a bright orange flesh.

  • 1 medium pale sweet potato
  • 1 tbsp cooking oil
  • 1 cup of your favorite pesto sauce
  • 1 cup fresh spinach leaves
  • 1/2 cup raw pecans
  • 1/4 cup goat cheese crumbles
  • 1 handful snap pea crisps
  1. Select a pale sweet potato that is thin enough to fit through the Veggie Bullet chute. Peel sweet potato and cut both ends off to create a flat surface on each side.
  2. Spiralize sweet potato using your Veggie Bullet. As a reminder, you can view the demo videos here.
  3. Heat 1 tbsp of cooking oil over medium high heat in a large pan. Cook sweet potato noodles 8-10 minutes, moving frequently to cook evenly.
  4. Use the Veggie Bullet shredder blade to shred the fresh spinach.
  5. Use the Veggie Bullet slicer blade to chop the pecans.
  6. Add pesto sauce to cooked noodles. Mix in shredded spinach. Top with chopped pecans, goat cheese crumbles and snap pea crisps (I used these.


Spiralized Pear Salad

  • Prep time: 5 minutes
  • Cook time: 0 minutes
  • Total time: 5 minutes

Yields: 1 salad

Spiralized Pear Salad

Spring is here, and so is the warm weather! My husband and I love this Spiralized Pear Salad made using the Veggie Bullet. Topped with goat cheese, pumpkin seeds, pecans and blueberries, this flavor combination is one of my favorites, and completely unexpected. Fresh fruit + salted nuts + creamy goat cheese… you’re literally covering all of your taste buds’ needs!

  • 1 red anjou pear, spiralized using the Veggie Bullet
  • 1/4 cup fresh blueberries
  • 1/4 cup roasted, salted pumpkin seeds
  • 1/4 cup chopped pecans
  • 1 tbsp crumbled goat cheese
  • 1 tbsp salad dressing of choice (I recommend a light, citrusy vinaigrette)
  1. Remove core from pear using a coring tool. Cut the top and bottom ends off to create a flat surface on each side.
  2. Spiralize the pear using the Veggie Bullet. You can view demo videos here.
  3. Add spiralized pear to a bowl and add in blueberries, pumpkin seeds, chopped pecans, and crumbled goat cheese.
  4. Top with your favorite dressing. I recommend a light, citrusy vinaigrette like this one.
  5. Repeat steps 1-4 for additional servings. Enjoy!


Green Goddess Salad

  • Prep time: 2 minutes
  • Cook time: 10 minutes
  • Total time: 12 minutes

Yields: 1 bowl

Green Goddess Salad

A refreshing salad fit for a Goddess! I absolutely love the combination of fresh spinach and avocado paired with warm zoodles and asparagus. This dish can also be prepared vegan if the sweet apple chicken sausage is omitted. The portions are single-serving which makes it ideal for a fit and easy lunch for one!

  • 1 handful spinach
  • 1 zucchini, spiralized using the Veggie Bullet
  • 1 sweet apple chicken sausage link (optional)
  • 6 asparagus spears
  • 2 small green tomatoes
  • 1/2 avocado
  • olive oil spray
  • salt and pepper, to taste
  • black sesame seeds (optional)
  1. Place spinach in a single-serving salad bowl.
  2. Cut ends off of zucchini and spiralize using the Veggie Bullet (view demo videos here).
  3. Preheat a skillet to medium heat. Add spiralized zucchini and spritz with olive oil spray. Season with a pinch of salt and pepper. Toss over heat for 2-3 minutes to soften, maintaining a bit of firmness so you don't end up with soggy zoodles. Add spiralized zucchini to salad bowl.
  4. Cut the hard stalk off of the asparagus spears, slice the sausage with a knife, and cook in the same pan over medium heat for 3-4 minutes with a spritz of olive oil spray. Add cooked asparagus and sausage to salad bowl.
  5. Peel and dice avocado. Slice tomato into quarters with a knife. Add both to the salad bowl. Garnish with black sesame seeds.
  6. The sweet apple chicken sausage should provide plenty of flavor, but feel free to top with 1 tablespoon of your favorite salad dressing. Anything goes!


Sweet Potato "Spaghetti" Casserole

  • Prep time: 10 minutes
  • Cook time: 35 minutes
  • Total time: 45 minutes

Yields: 4 servings

Veggie Bullet - Sweet Potato Spaghetti Casserole

There’s nothing I love more than homemade spaghetti and meatballs! But let’s face it, my stomach doesn’t always enjoy the bloat afterwards! Which is why I love this healthy, but tasty, alternative. Sweet potatoes are a great source of complex carbohydrates which mean lower sugar, more nutrients, and a meal that will keep you feeling full longer than traditional noodles. This will be your new favorite family meal. The yellow sweet potato is a bit firmer than it’s cousin the orange yam, so you’ll notice a little bit of a crunchy texture paired with the warm, ground meat. I recommend using a gluten-free, no sugar-added marinara like Cucina Antica Tomato Basil to keep the entire dish gluten-free and paleo-friendly.

  • 1 large sweet potato, spiralized with Veggie Bullet
  • 1 lb. ground chicken
  • 1 cup marinara (recommended: gluten-free, no sugar-added)
  • 1/2 cup mozarella, shredded with Veggie Bullet
  • 1/2 cup cherry tomatoes, quartered with a knife
  • 1/2 sweet onion, sliced with Veggie Bullet
  • 3 tbsp. olive oil (2 tbsp. + 1 tbsp.)
  • 1 tsp. minced garlic
  • salt and pepper, to taste
  1. Preheat oven to 350 degrees F.
  2. Peel sweet potato and cut off both ends, creating a flat edge. Make sure the potato is thin enough to fit through the Veggie Bullet spiralizer chute. Spiralize using Veggie Bullet (view demo videos here). Set aside.
  3. Cut onion in half, remove outer layer, and slice using the Veggie Bullet.
  4. Shred a block of mozzarella using the Veggie Bullet.
  5. Quarter cherry tomatoes using a paring knife if not already done.
  6. Heat 2 tbsp. of olive oil over medium high heat. Add minced garlic and sliced onion to the pan and sauté for 2-3 minutes.
  7. Add ground chicken and season with salt and pepper. Cook 8-10 minutes, breaking the ground chicken into pieces, cooking until no longer pink.
  8. Transfer the cooked meat to an 8x8 oven-safe casserole dish.
  9. In the same cooking pan over medium high heat, add 1 tbsp. olive oil and cook spiralized sweet potato for 8-10 minutes or until tender.
  10. Transfer the cooked potatoes to the casserole dish, layering the "noodles" evenly on top of the meat.
  11. Top with fresh marinara sauce, shredded mozzarella, and tomatoes.
  12. Bake 10 minutes.
  13. Remove from the oven, allow to cook 2-3 minutes, and enjoy!


Peanut Pad Thai Chicken Yoodles

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes

Yields: 4 servings


I love this sweet, peanut butter-y pad thai dish! It’s so easy to make and can be enjoyed throughout the week as leftovers, too. You’ll use your Veggie Bullet to make spiralized yams or “yoodles” which have a crunchy, but soft texture when cooked!

  • Main Ingredients:
  • 1 pound boneless, skinless chicken breast tenderloins, patted dry with paper towels
  • 2 medium yams, spiralized with Veggie Bullet
  • 1/2 cup traditional roasted peanuts
  • 1/4 cup green onion, sliced with Veggie Bullet
  • 2 tbsp. olive oil
  • 1 tbsp. olive oil
  • Sauce:
  • 3 tbsp. all-natural creamy peanut butter
  • 1 tbsp. honey
  • 1 tbsp. soy sauce
  1. Whisk together sauce ingredients and set aside.
  2. Peel yams and cut off both ends, creating a flat edge. Make sure the yams are thin enough to fit through the Veggie Bullet spiralizer chute. Spiralize using Veggie Bullet and set aside.
  3. Preheat a non-stick skillet over medium heat. Add 2 tbsp. olive oil to the pan.
  4. Cut chicken tenderloins into 1/2" strips and cook 4-5 minutes on each side until done. Set aside.
  5. In the same pan, add 1 tbsp. olive oil and cook spiralized yams 8-10 minutes, stirring frequently. Make sure not to overfill the pan so the "yoodles" cook evenly.
  6. Add chicken and sauce to the spiralized yams and mix.
  7. Top with peanuts and green onions.
  8. Serve warm and enjoy!