Inspiralized and Beyond

Inspiralized and Beyond

Spiralize, Chop, Rice, and Mash Your Vegetables into Creative, Craveable Meals

Spiralizing isn’t just about noodles anymore, so blogger Ali Maffucci satisfies paleo, vegan, vegetarian, and gluten-free diets with 125 healthy recipes for vegetarians and meat-eaters. 

Spiralize, Chop, Rice, and Mash Your Vegetables into Creative, Craveable Meals

Spiralizing isn’t just about noodles anymore, so blogger Ali Maffucci satisfies paleo, vegan, vegetarian, and gluten-free diets with 125 healthy recipes for vegetarians and meat-eaters. 

Now, for the very first time, she is going beyond expectations—and beyond spiralizing. In this book she shows you a myriad of additional ways to add nutrients to your diet, reach a personal health goal, or just make good-for-you meals at home. 

Sweet potato slabs replace toast, cauliflower becomes pizza crust, broccoli turns into tots, avocado gets moussed, jackfruit mimics pulled meat—and that’s just the beginning. 

Start making healthy meals today

Cookbook recipes with photos

Not all of the recipes in this book have photos, so we cooked them and took some photos for you! Drooling yet?

p. 39

No-Bake Greek Yogurt Tart

p. 70

Margherita Style Charred Broccoli Slabs 

p. 75

Any-Veggie Tots

p. 93

Cheesy Cauliflower Biscuits

p. 107

Chicken Chili Stew

p. 126

Chickpea “Tuna” Salad

p. 133

Spicy Shrimp Cabbage Pad Thai

p. 7157

Spicy Broccoli, Quinoa & Sausage Pasta

p. 174

Eggplant Rolls with Chicken Shawarma & Tahini Drizzle 

p. 180

Inside-Out Moussaka

p. 70

Vegan Tacos with Jicama Shells

p. 70

Turkey Burrito Bowls with Avocado-Lime Jicama Rice

p. 266

Mexican Hot Chocolate Brownies 

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
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