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.
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.
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