Inspiralized and Beyond is now available everywhere cookbooks are sold!
Happy Pub Day, Inspiralized and Beyond!
This is my third cookbook, and it doesn’t feel any less special, exciting, or surreal. If anything, it’s MORE of all of those things. I am totally humbled that I get to do what I do everyday.
Inspiralized and Beyond, as you may or may not know by now, is a bit different than my first two cookbooks (Inspiralized and Inspiralize Everything.) The recipes in my first two books are 100% spiralized.
In this new cookbook, there are about 70% non-spiralized recipes and only 30% spiralized recipes.
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, many times a week, but I don’t eat spiralized veggies at every meal and some days, I don’t eat a spiralized veggie at all! 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.
Above: I’m making the Three Ingredient Matcha Pancakes from the Breakfast chapter!
The theme of these non-spiralized 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.
I CANNOT wait to run into a store and grab my cookbook – it’s the favorite part of publishing: finally holding something in your hands that you created in a bunch of Word documents and e-mailed to your editor.
And most importantly, I can’t wait to cook through this cookbook with you! If you do make something from the book, make sure to use the hashtag #inspiralizedandbeyond, so I can re-share on the blog and Instagram! I LOVE seeing all of you cook from my cookbook – that’s the most special part of all of this, giving healthy inspiration for families. Pinch me!
Thank you in advance to every single one of you who purchased the book! It means the world to me, it really does!
Above: I’m making the Ricotta & Fig Golden Beet Crostinis from the Appetizers & Sides chapter!
What better recipe from the book to make to celebrate publication day than my Mexican Hot Chocolate Brownies (you’ll never guess what ingredients are in them that make them so fudgy!)
Watch me make these Mexican Hot Chocolate Brownies and subscribe to our YouTube channel to watch more videos: