Inspiralized and Beyond Cookbook Cover Reveal

Inspiralized and Beyond cookbook

Inspiralized and Beyond

I can’t believe I’m sharing the cover of my THIRD cookbook with all of you right now, Inspiralized and Beyond.

I couldn’t be more thankful for all of you, for giving me the opportunity to write not ONE, not TWO, but THREE cookbooks.

And unlike the first two cookbooks, this cookbook includes non-spiralized recipes. Yes, that’s right! Those recipes are the “and Beyond” part of “Inspiralized and Beyond.” There are so many reasons why I’m excited for this extension of Inspiralized, so let me explain everything about this new book.

And if you can’t wait to read the post, you can already go ahead and pre-order Inspiralized and Beyond! It publishes on May 1st!


Writing cookbooks is a lengthy, exhausting and extremely rewarding process. It’s funny because while you’re in the middle of writing and recipe testing a cookbook, you swear you’ll never write another cookbook again and then as soon as it’s over and you are holding that gorgeous book in your hand, you immediately want another! It’s just like having a real baby, haha!

I am so proud of Inspiralized and Inspiralize Everything. I always save my best, most creative, tastiest, and think-outside-of-the-box spiralized recipes for my cookbooks. I spend the most time on developing and testing these recipes, and I make them the most at home (for instance, I’ve made the Chicken Cacciatore with Rutabaga Noodles from Inspiralize Everything probably 20 times. If you haven’t tried it yet, do it!)

But while I love sharing spiralized recipes with you all, it’s not exactly a picture of how I personally eat. Yes, I eat spiralized food every week, multiple times a week, but I don’t eat inspiralized at every meal and some days, I don’t eat a spiralized veggie at all! Gasp.

That’s why I couldn’t be more excited to have written a cookbook that contains a full reflection of how I eat on a daily basis: a combination of spiralized and non-spiralized meals. And now, I finally get to share all of these recipes with you.

After posting a lot of my non-spiralized meals on Instagram and having so many of you ask me for the recipes and not being able to share them on the blog because they’re not spiralized, I am finally free to share them! And I’m doing that in my next cookbook, Inspiralized and Beyond.

However, the theme of these new recipes is the same as that of spiralizing: taking vegetables and turning them into a complete meal, a healthier version of one of your favorite classics. For example, “zucchini noodles” replace pasta. In my next cookbook, for example, “Sweet Potato Skin Nachos” uses the crispy skin of sweet potatoes to replace chips.

Everything in Inspiralized and Beyond showcases a new and exciting way to prepare vegetables in a creative, satisfying way. These are the recipes that I eat on a daily basis to banish diet boredom forever.

Here are some other things that you can expect from cookbook #3:

  • All the recipes are 100% brand new! That means that you can’t and won’t find the recipes in the cookbook on this blog.
  • The recipes are meant to be full, satisfying meals (from breakfast to dessert!)
  • The cookbook is organized by course, from Breakfast all the way to Desserts. Personally, my favorite chapter is Sides & Appetizers – you’ll die over the Zucchini Pork Dumplings. But, the Avocado Chocolate Chip Ice Cream with Mexican Hot Chocolate Brownies are pretty outstanding, too (the brownies are grain-free!)
  • There are the following categories so that you can easily find recipes that satisfy your dietary preferences. These indicators include:
    • Dairy or dairy optional (dairy optional means that the cheese can be taken out and won’t change the dish!)
    • Paleo
    • Gluten-Free
    • Vegetarian & Vegan
    • Under 300 calories
    • One Pot
    • Saves Well
  • All recipes include nutritional information!

Some of my favorite recipe titles include:

  • Flourless Breakfast Crêpes with Peaches and Sunflower Butter
  • Autumn Brussels Sprouts Quiche with Sweet Potato Crust
  • Ricotta and Fig Golden Beet Crostini with Honey
  • Sweet Potato Skin Nachos
  • Mini Wedge Salads with Tofu Bacon Bits and Hearts of Palm Dressing
  • Stracciatella Soup with Broccoli Noodles
  • Buffalo Cauliflower Salad with Avocado and Vegan Ranch
  • Potato Toast with Green Pea Avocado Mash, Shaved Egg, and Radishes
  • Vegetarian Meatball Sub in Zucchinis (the cover recipe!)
  • Shredded Brussels Sprouts Carbonara with Peas and Pancetta
  • Creamy Fajita Zucchini and Bell Pepper Pasta with Chicken Sausage
  • Eggplant Rolls with Chicken Schwarma and Tahini Drizzle
  • Collard Green Manicotti
  • Veggie-Quinoa-Chili Stuffed 8-Ball Zucchini
  • Pork Milanese with Burst Tomatoes and Zucchini Noodles
  • Turkey Burrito Bowls with Avocado Jicama Rice
  • Mint Chocolate Chip Avocado Ice Cream with Mexican Hot Chocolate Brownies

Last but not least, you’ll see a few appearances by Lu AND this time, Luca! My favorite page of the entire book is the dedication, which I can’t wait for you to see! Despite being 6-weeks post-partum, I look at these photos with such happiness and love. I can’t wait to show Luca this cookbook once he’s old enough to understand.

Inspiralized and Beyond

Special thanks to Clarkson Potter (and my editor, Amanda!) for producing yet another gorgeous, must-have cookbook for the #inspiralized collection! I can’t wait to have my copy to stack up against my other TWO cookbooks!

Pre-order Inspiralize Everything

If you pre-order today, you’ll lock in this price AND you will be able to receive some bonus material later this year (extra recipes, meal plans, etc!), so just save your confirmation email after you order!

Thank you, thank you thank you thank youuuuuuu. For your support, your trust, your loyalty, and your kindness! Always.


New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

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Jenn R. says:
LOVE IT!! Really pretty photo that leaves me excited to see what’s inside!! Probably one of my favorite dishes too!!
Ali Maffucci says:
Thanks for the feedback - it's definitely one of my favorites!
Allison says:
Ali, this looks FANTASTIC! Wonderful cover! I'm enthusiastically looking forward to cookbook #3. I'm already eyeing that Mint Chocolate Chip Avocado Ice Cream. ;-) Congrats!
Ali Maffucci says:
Thank you so much for all the support, Allison!!!
Emma says:
Love the cover especially because I LOVE zucchini logs! So excited for this!
Katherine says:
Congrats Ali, your success & passion is inspiring! Can't wait to get my hands on a copy!
Lauren E. says:
Congrats Ali! I love your first two books and can’t wait to get this one too!
Carol B Dunlop says:
Drooling ! I couldn’t be more excited about this book. Already pre-ordered it. I love that you are mixing spiralizrd recipes with ones that are not. What a big world of cooking we are all about to experience ❤️❤️❤️❤️
Adrienne says:
So excited!!!! This looks incredible and o can not wait to get my hands on it! Congrats
Julie says:
Congrats! So excited to read your new cookbook. I’m sure it will be amazing!
Sandra says:
I can't wait to get this new book. I am a huge fan of your cookbook #2, i think I will also get the 1st eventually. Thank you for sharing healthy and tasty recipes with us.
Debra Zantman says:
Congratulations Ali! I am so excited to get your new cookbook. The cover is great and i am so excited you are going beyond spiralized meals this time. I love the spiralized meals but there is a need for more out of the box recipes for grain free people who are also pescatarian. I fall into that category. Thank You, so look forward to getting your new book and i know the recipes are going to rock. I love your recipes and love you too. :)
Pre-ordered! I read your first cookbook Christmas Day 2015 after losing 35lbs in the previous 4 months on a weight-loss plan (in retrospect, it wasn't the most healthy plan). Your book changed my outlook on food when I needed it most and was a catalyst to starting my journey to a healthier relationship with REAL FOOD. Thanks for being you and sharing your story + gift. It makes a difference in whole lives.
Michelle says:
YAY! I'm a huge fan of your other two cookbooks so can't wait to get your THIRD book! Amazing.
Ginger says:
Ordered! You had me at sweet potato skin nachos.
Diana says:
This new cookbook sounds amazing! Congratulations! Your cookbooks & blog have changed the way my husband and I think about veggies & cook together at home, and I am so thankful for that. Keep up the awesome work!
Sylvia P says:
Your new cookbook sounds intriguing can't wait to see all your new recipes! My husband loves a lot of your inspiralized recipes. For Christmas, he went out and bought me a new attachment for my Kitchenaid Mixer. The attachment turns my cucumbers and zucchini into sheets. So now we spiralize our veggies and wrap them in veggie wrappers! They are so good. Also, I can make sheets of zucchini to use for lasagna. I'm sure you could incorporate some fillings to put in the veggie sheets. Thanks again for your new cookbook, I can hardly wait to get it!
Kelly says:
Absolutely Can't WAIT for your new cook book- I just pre-ordered it ! Thank you for always being an inspiration! You've made my life truly "inspiralized! " :)
Tiffany Bell says:
Ali! I am SOOO excited for you! I have already pre-ordered this new baby, which will find it's new home next you your other masterpieces on my cookbook shelf. Thanks for making eating vegetables fun and healthy! You truly are one of my favorite bloggers to follow - your authenticity is so appreciated! Can't wait to eat my way through your new book! ♥
Nadya says:
congrats! The photos look amazing the dishes are so colorful and the luca photo is sooo damn cute i love it! It will be so cool to show him all that when he is older!
Debbi Herman says:
So excited for you Ali. An inspiration for all young women striving to be both momma and business person. 3rd cookbook ordered and will proudly placenext to your other two when not being used.
Lynn Clark says:
Can't wait for the next cookbook! Beautiful cover Ladybird4Love
Cynthia says:
Ali I love parsnips and, as a new spiralizer cook, am intrigued by a recipe of yours on pages 166-168 of Inspiralize Everything. But I am also confused a bit. In the 4th step of the directions it states, "Wipe the skillet from the chicken clean and spray generously with cooking spray" This is a confusing step because nowhere in the previous three (3) steps of directions is there any mention of a skillet or cooking the chicken in a skillet. In later versions of the cookbook, if there was one, was this error in the copy edited? Or is a step regarding cooking the chicken in a skillet missing. I edit copy for my husband's projects and know it's easy to miss mistakes. Thank you for any help you can give me with this.
Lauren Shaber says:
This is the most "Inspiralized"-branded cover of them all, in my opinion. I LOVE it! I use spiralized daikon (it was the first time I've tried daikon in general) tonight in our pho and it was so good — even my guy enjoyed it. We didn't miss the regular noodles whatsoever! I can't wait to pick up and flip through this new book of yours. You've inspired me for years with spiralizing and beyond! Congrats, Ali!
Meaghan says:
That is so sweet of you to say, Lauren! We appreciate all of your support.

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air fried shrimp tacos with pineapple mango salsa and guacamole, another meal made fully from a @wholefoods shop! 🌮🍍🥑🍤⁣

~ corn tortillas⁣
~ guacamole⁣
~ pineapple & mango salsa (fresh prepared foods)⁣
~ sliced red cabbage (pre-sliced container)⁣
~ @sirkensingtons chile lime crema⁣
~ cleaned & deveined shrimp ⁣
~ panko breadcrumbs ⁣

preheat the air fryer to 400 degrees. dredge the shrimp in egg and dip in panko (toss the panko with paprika, onion, chili, & garlic powder, salt, and cumin.) add in a single layer to the air fryer and cook for 7-10 minutes, flipping halfway through (they’re done when golden brown and C-shaped.) spread some guacamole on the tortillas and top with shrimp, cabbage tossed with juiced lime, pineapple mango salsa, and drizzle with the bottled crema. easy peasy! 👏🏼 ⁣

what’s your favorite easy weeknight taco combo? 🌮 #inspiralizedwholefoodsmealideas

super easy lunch idea, made (almost) entirely from the freezer and 100% from @wholefoodsmarket, so next time you go there to shop, grab the following items and make this Teriyaki Tofu and Pepper Riced Cauliflower Stir Fry👇🏼👇🏼

~ frozen riced cauliflower, stir fry style⁣
~ frozen three pepper blend (sliced bell peppers)⁣
~ organic teriyaki sauce⁣
~ @wildwoodfoods teriyaki baked tofu⁣
~ for garnish: white sesame seeds, red pepper flakes⁣

heat a tablespoon of neutral oil in a medium skillet. add the bag of riced cauliflower and sauté until softened to your preference (about 5 minutes for rice-like, IMHO.) set the cauliflower aside in a bowl. add a couple handfuls of bell pepper strips and half the package of tofu, cubed. pour over some teriyaki sauce (I use about 1/3 cup), stir, and let cook until peppers are totally soft, another 3 to 5 minutes. top the riced cauliflower with the teriyaki tofu and peppers. garnish with sesame seeds and red pepper flakes. enjoy!⁣ 🥡

do you like easy meal ideas like this from specific grocery stores? 🤔 I'll start a hashtag for them - this one will be #inspiralizedwholefoodsmealideas

probably my favorite part of parenthood is seeing life through my children’s’ eyes. everything is new and they live a life of exciting discovery. and nothing beats the merriment of Christmastime! 🎄🎅🏻 luca and roma had a blast ice skating today in NYC - luca got the hang of it quickly and he loved pushing roma on the little plastic bear seats they had at @rinkatbrookfieldplacenyc. ⛸❄️ the twins were angels and slept the whole time, so I could be present with my older kids. 👼🏻👼🏻

and we’re building a holiday bucket list calendar, what should we add to it (aside from meeting santa? 😉)

cauliflower and carrot masala, totally normal meal on thanksgiving eve, right? 😅🥄

tomorrow we’re going to my BIL’s to hang out with Lu’s side of the family, and I’m excited to see everyone (it’s been YEARS!) and have the kids spend time with their cousins, aunts and uncles 🙏🏼

for the curry, simmer cauliflower, carrots, a jar of @mayakaimalfoods, and 2 cups of @bonafideprovisions veggie broth in a large pot for 20 minutes or until thickened to your preference. add cooked lentils, stir, and serve with jasmine rice, chutney and toasted naan. easy 30 minute meal 👏🏼 not exactly thanksgiving-friendly, but worth a share!

safe travels today and tomorrow and wishing everyone a safe and happy thanksgiving 🦃 I’m so grateful for you