Spiralizer Vegetarian Carbonara Recipe with Naturally Smart Eggs (Gluten Free)

I feel like I spend half of my intros on this blog telling you all thank you! But I hope that you understand how very much your words and responses mean to me. I am so thankful for the support and response on yesterday’s post as I start to tell my story of living with Crohn’s Disease. I don’t not talk about my disease because I am ashamed of it–far from it! I think I just try to keep this blog as a place of showing, rather than telling–showing that you can live a life you didn’t think possible. But I am energized by your response, and I can’t wait to continue to tell you more!


Today, however, I want to talk about two things that have always been there for me, through thick and thin, sickness and health: the incredible, edible egg and the grocery store. 

spring carbonara setup (11) (500x333)

We all know that I love food. I love learning about food. I love to create/MacGyver/Suz-ify recipes. I’m not a fancy cook, but I am a creative one who loves a challenge (remember that problem solving tendency? There’s your sign!). I will get to this more as I tell my story of living with Crohn’s Disease, but to cut to the chase: while I have always loved food and grocery stores (truly, I was the master of pushing the cart, and some of my fondest memories are of times spent with my mom shopping at the A&P, then at the fancy Publix that replaced it, and cooking dinner (even if it came from a box!) and weekend breakfasts, I developed my love and passion for cooking when I started having to be more and more careful with my diet. In short: I had to learn how to create what I wanted but could no longer order! 

When you start to really pay attention to what you eat, you start to notice a few things:

  • price
  • variety/inventory
  • quality + taste
  • sourcing

And, in my mind, all four of these criteria must come together for an A+ shopping and dining experience. Unfortunately, as I discussed in my post on accessibility and nutrition, many people do not enjoy an A+ experience. I am lucky to live where I do, in the heart of Chicago and walking distance from one of the best grocery stores that I’ve been to: Mariano’s.  

marianos herbs (500x333) marianos exotic produc (500x333) marianos cheese (500x333)

I would describe Mariano’s as a true “one stop shop”: Within one store, you have access to plentiful organic and conventional produce and grocery options at some of the best prices you will find for either. Recently, I was contacted by Mariano’s representatives to help them spread the word about a new their new initiative to be the exclusive debut store for innovative products that work to help you better your health and diet without draining your wallet. First up? The brand new Naturally Smart Eggs

naturally smart eggs (3) (500x334)

Each Naturally Smart Egg is marked with a Use By Date so the consumer knows exactly how fresh the egg is, brand identification for a safety stamp of authenticity and a Trace Code which easily enables the consumer to find the exact farm the egg was sourced from by visiting naturallysmarteggs.com. This True Grade Hen2Home Technology introduces a new standard of excellence to the fresh egg industry, providing essential information to the retailer and consumer so eggs can be purchased with confidence. And if you find that you are getting “bad eggs”–you can find out where they came from, and help to alert the producers and suppliers that something has gone awry–Pay it forward!

naturally smart eggs (6) (500x331)

So the next question: how much are the eggs, and does it make a difference knowing the freshness?

The price of the eggs are $2 per dozen, and come in large and extra-large varieties. As to the second question, seriously–haven’t we all wondered how long the eggs have been sitting there? And I think we can all agree that freshness with regards to food produces a better product, unless you are talking about stinky cheese, wine, or bourbon! Or French toast, but still, within reason…

Naturally Smart Eggs give you proof of the quality–there is no hiding it. So I decided to put them to the test with a recipe that focused on the egg itself. But what to make?

Spiralizer Vegetarian Carbonara Recipe with Soft Poached Egg and Beet, Sweet Potato, and Zucchini Noodles

This is the best vegetarian carbonara spiralizer recipe using beets, zucchini and sweet potato, all topped with a bit of egg yolk poem. Get the gluten free healthy recipe on suzlyfe.com @suzlyfeThis is the best vegetarian carbonara spiralizer recipe using beets, zucchini and sweet potato, all topped with a bit of egg yolk poem. Get the gluten free healthy recipe on suzlyfe.com @suzlyfe

You all know I don’t like yolks, except in very particular applications (ie runny), but you also know that I am going to raise the bar somehow. So I thought of what is, to me, the perfect recipe to show off the power and finesse of the egg: Carbonara. Then I got inspired to make it vegetarian, all about spring, and gluten free. And there are dairy free options for you that need them. And I get to use my spiralizer πŸ˜€spiralizer vegetarian carbonara beet zucchini sweet potato egg recipe

 Thus this “vegetarian carbonara” of spring vegetables and beet, sweet potato, and zucchini noodles with soft poached egg was born. Inspired by a few recipes that I have seen as well as a favorite recipe from my Orzo days that I saw again at A10 Hyde Park, this recipes puts spring on the menu. Packed with protein, healthy fats, carbohydrates, and fiber while bursting with freshness, flavor, and texture, this is a recipe that comes together in 15 minutes max and costs about $2 a person! 

This is the best vegetarian carbonara spiralizer recipe using beets, zucchini and sweet potato, all topped with a bit of egg yolk poem. Get the gluten free healthy recipe on suzlyfe.com @suzlyfe

Spiralizer Vegetarian Carbonara with Soft Poached Egg (Gluten Free)
Serves 2
This protein packed, vegetarian, gluten free recipe screams spring with the magic of a soft poached egg sauce and a bed of spiralized beets, zucchini, and sweet potato.
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
  1. 2 Naturally Smart Eggs, large
  2. 2 small beets, peeled, raw
  3. 1 medium zucchini, raw
  4. 1 medium sweet potato, peeled if desired, raw
  5. 2 cloves garlic, sliced or minced (as preferred)
  6. 1/4 cup spring peas, thawed if frozen
  7. 1/4 cup edamame, thawed if frozen
  8. 1/4-1/2 cup freshly grated Parmesan (or Nutritional Yeast for dairy free)
  9. Olive Oil, as needed
  10. 1 lemon, juice and zest (about 1 tbsp each)
  11. 1 tsp each of dried herb mix: marjoram, parsley, thyme, red pepper (if fresh, use 1 TBSP
  12. Freshly cracked black pepper and salt
  1. Peel beets and clean zucchini and sweet potato (peel as well, if desired)
  2. Using Spiralizer, create "noodles" of zucchini, sweet potato, and beet, keeping separate.**
  3. Heat large skillet or saute pan (with lid) over medium heat and bring water to a light simmer in a pot or wide casserole type pan over medium heat (many also like to add a dash of vinegar to the water).
  4. Add 1 tsp of olive oil to saute pan and then add sweet potato noodles and about 1/2 Tbsp of water and 1 tsp of fresh lemon juice to pan (it should hiss). Cover quickly with lid.
  5. Grate Parmesan, if not already done, and mix with herb mix and black pepper. Set to side.
  6. After 2 minutes lift lid of sweet potato noodles and add beet noodles. Season all with salt, add more water, and cover with lid again.
  7. Let cook for about 2 minutes, upsetting the noodles every so often by moving the pan (or if necessary, lifting the lid and manually stirring -- add water as needed to keep steam.
  8. Add a touch of olive oil if needed and the garlic, peas, edamame, and zucchini noodles, season with salt and pepper. Stir and then cover with lid.
  9. Add salt to the simmering pot of water and poach eggs by cracking an egg into a cup (one at a time) and gently pouring the egg into the water. Repeat. Let cook for 2 minutes.
  10. Divide noodles + vegetables between 2 bowls, drizzle with olive oil if desired, and 1-2 Tbsp of the cheese and herb mixture for each bowl. Top each bowl with a poached egg and then finish with the remainder of the parm and herb mixture.
  11. Create the sauce by cutting into the egg and mixing the yolk and cheese into a lovely creamy sauce, without the cream!***
  12. Enjoy!
  1. *To make dairy free, try using nutritional yeast instead of Parmesan!
  2. ** The beet can be a bit hard to spiralize because of its fibers--you might want to nuke in the microwave 15 seconds or so to start to soften.
  3. ***Make sure that the "noodles" are hot when you serve with the egg--the heat will finish any cooking as you stir it around!
Suzlyfe http://suzlyfe.com/
 This is the best vegetarian carbonara spiralizer recipe using beets, zucchini and sweet potato, all topped with a bit of egg yolk poem. Get the gluten free healthy recipe on suzlyfe.com @suzlyfe

 Still need a spiralizer of your own? I have been using mine as much as I can get away with, and plan to keep it up with the influx of spring and summer produce! Check out my review (and another great and quick recipe!) and get your own by clicking on the link below (affiliate link, btdubs).

I am already a shopper at Mariano’s, as stated above. They provided me with the eggs and the info, but the recipe and opinions are, as always, 100% Suz. Thank you to Mariano’s for giving me the chance to work with you!

I’m also sharing this as part of Tina and Deborah’s Meatless Mondays and Foodie Friday!

How important is sourcing and freshness to you when choosing your produce? Does knowing that you can track down the origins make you a more confident shopper?

What is a recipe that just screams “egg” for you, beyond the traditional scramble, omelet, burrito? I considered a souffle, but I thought that soft poaching an egg for the first time was challenge enough!

  1. Thanks for joining us πŸ™‚ This sounds lovely Suz, and what a nutrition packed meal too! Thanks for linking up, and I definitely agree with your points about what you pay attention to once you actually start listening. I have been surprised how much perspective has changed about where a product comes from. I am glad that is important to you too
    Tina Muir recently posted…How to Practice Fueling for Your Next MarathonMy Profile

    • Most definitely! Next step will be making my own bread, but I need more than just a few square feet of counter space first haha

  2. This looks so good. What a great idea with the eggs. I used to be an Egg Beaters girl but these days I am all about buying fresh eggs. Having the date on them is so nice and something I would really appreciate.
    Sarah recently posted…So Much Stuff To LoveMy Profile

    • I use liquid eqq whites all the time, but there really is nothing like having real eggs–and the fresher the better

  3. I’m pretty sure I like the Suz version more than the regular – spiralized veggies and eggs – girl sign me up! I love love love the grocery store, it’s always be a place of imagination and comfort for me. Dave gets annoyed because I can’t just “stop” at the store, I have to check out what’s on sale and then daydream about what I can make with those items. I rarely go in with a plan! I have all the ingredients to this carbonara, now I just have to talk my spiralizer into working!!
    Sam @ PancakeWarriors recently posted…Veggie Burgers: Spring EditionMy Profile

  4. That grocery store looks fantastic! Most of the time I just go to the Giant down the street which is certainly nothing fancy. But Wegmans is my fave grocery store. Have you ever been in one of those? I think it’s a Northeast thing. I get in moods with eggs. Right now I’ve been eating them quite a bit. And this recipe looks good πŸ™‚
    Jill recently posted…Fight Through the Headwind, Savor the TailwindMy Profile

  5. You and eggs—It all started with the picture of a little red-haired Easter-dressed Susie chewing on an orange Easter egg, still in the wrapper–my favorite picture of you, ever!

    and what is the fushia colored round-ish thing in the middle photo that looks like it has olives growing out of it? I had something in my fridge once that looked kind of like that—– but shouldn’t have.
    Is it a fruit?

  6. I’m cleaning out our fridge, in honor of your being here this weekend, and my goal is to make sure that whatever was in there, when you were here at Thanksgiving…..is gone!

  7. I would do it but the runny yolks make me run the other way. It sounds so fancy though, so props to you. I also love the grocery store (it is my happy place). I am drawn into any one that I haven’ t been to before and spend my time wandering around. Idk what it is about them but I can spend forever in one.
    Erin @ Erin’s Inside Job recently posted…Daily Serving ReviewMy Profile

  8. I wish I lived closer to a Mariano’s. Sigh. I just have to settle for Whole Foods, which fortunately for me but unfortunately for my bank account I work right next to. Love the idea of the smart eggs! And I used your affiliate link to buy that spiralizer, which I’ve been meaning to buy for a while. Gotta be prepared for zucchini season! πŸ˜€
    Beth @ Running with the Sunrise recently posted…Getting Back Into Running After a BreakMy Profile

    • WOOOHOOO! And I know how you feel about whole foods. We are so lucky to have Mariano’s, which gives us the best of all worlds!

    • Seriously–I was really impressed that they were just about the same price as the generic!

  9. Nom nom nom ! This looks great. Love me some carbobara? Wanna know a secret? We’ve got chickens in our community garden. How cool is that? Their eggs are like non other. So freaking delish! Love Mariano’s We NEEDED that store SO badly in the Chicago area right? The Caveman bought those eggs the other day too!
    Marcia recently posted…A Runner in Tri ClothingMy Profile

    • I would love to have fresh eggs, but I do not envy you the roosters πŸ˜€ been there, done that

  10. I’ve never seen those Naturally Smart eggs, but I think it’s an AWESOME idea, and the price is actually very competitive. I’m very lucky because Ben’s parents have chickens, so right now, all of the eggs I eat and cook with come from my own backyard πŸ™‚
    Rae recently posted…VRH Jiggety Jog 5k and Fun RunMy Profile

    • Oh, goodness–sooooo lucky. And especially after having fresh eggs, I don’t think you could ever go back.

  11. wahhhh these posts always make me want you to be my personal chef and simultaneously give me anxiety over the fact that i just DO NOT COOK! gah. i need a spiralizer. and within the past month, i’ve discovered that i truly love eggs. the end.
    Shawna recently posted…2 Things Tuesday: Running & Sweat PinkMy Profile

    • Ooh, yay! LOVE to hear that! I just like affordable, tasty, easy, and good for you food. And eggs are just the ticket for it, in my mind!

  12. Love this! We are always topping spiralized zucchini or sweet potatoes with eggs but never put them together or had them this way. We usually up what we have around too so tomatoes, mushrooms, whatever has to get used up. We are going to have to switch things up over here and try it!!
    Sarah recently posted…The Sun Will Come Out Tomorrow Turmeric SmoothieMy Profile

    • I learned this method at Orzo, and ever since, it is the way to go. I don’t do cream (and I know that you don’t either) and this is the perfect solution!

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