Today, Luca is 5 months old! Every month that goes by, I say the same thing: “I can’t believe he’s already ___ months old!”
Time is truly flying by, and I’m especially savoring our moments together, because once I’m back home in NJ (I’m in Florida right now with my parents and the baby), the nanny starts and I won’t get him all day long to myself.
If you’re interested in more of my journey with the baby (and motherhood in general), you can follow along on my lifestyle page, inspiralizedali.
I’m already starting to get anxious about the nanny starting and have been texting all of my friends who have nannies asking them for their advice on a successful start. Everyone keeps saying that the nanny becomes a part of your family, so I’m looking forward to this next chapter.
It’s going to let me make more recipes and content for YOU, which I’m especially excited about. I’m working already on a new series of meal plans (you guys loved them!), more recipes, more videos, and of course, some extra special content surrounding my next cookbook, Inspiralized & Beyond!!
Anyway, on to the recipe – it’s a great weeknight meal that’s super flavorful and feels like something you’d order at a restaurant. The Chinese pork sauce is addictive and well balanced, and pairs well with zucchini noodles and bok choy to give those otherwise mild veggies a delicious taste!
If you’re not sure about pork, you could substitute in tofu, salmon, or even chicken!
AND, recently, some of you said you wouldn’t make a recipe because you didn’t like the spiralized vegetable that was used. If that’s ever the case, PLEASE don’t give up on a recipe – just swap in your favorite spiralized veggie! That’s the beauty of spiralizing – it’s versatile!
Hope y’all have a wonderful start to your week! And if you need meal prepping inspiration, check out my friend Dini Delivers’ live meal prep tonight (8:30pm EST), she’s giving away two copies of my cookbooks AND two Inspiralizers!
Nutritional Information & Recipe