Videos from the new cookbook + cook with me!

WOW, what a week it has been so far!

You guys continue to amaze me in how supportive you are with my new cookbook, Inspiralized and Beyond! You all are amazing, and I’m so lucky to have this community to share all of these recipes with!

In case you don’t follow me on Facebook or Instagram, I want to make sure you’re seeing all of the cooking videos I’ve been posting, so I’m sharing them in today’s post and ALSO, talking about cooking from the cookbook together!

First off, here are the videos that were not posted on the blog that you may have missed this week, all recipes from the new cookbook!

Cook the cookbook together: in May

Okay, you have the book – now what!? What will you make first? How many recipes are you going to attempt? WELL, I want to go through this with you – together! Let’s cook from the cookbook!

We’re going to be doing weekly giveaways of Inspiralized swag and Inspiralizers, starting next week and continuing for the whole month of May! How can you win? Cook from the cookbook!

Each week, we’ll be giving away Inspiralized t-shirts, stickers, greeting cards, and Inspiralizers to those who cook the most from the new book! Here’s how to enter to win:

Instagram

For the month of May, use the hashtag #inspiralizedandbeyond when you post photos of the recipes you’re making from the new cookbook! Each photos is an entry, so the more you post, the more likely you are to win! Get your meal planners out and let’s do this!

We’ll be tallying everything and DMing the winners directly and announcing on Instagram stories!

Make sure you’re following along on the Inspiralized Instagram!

Facebook private community

If you’re not a member of the community yet, you can join now (it’s free!) and take part in the community contest! Just like with the Instagram contest, the more photos you post in the community of the recipes you’re making from the new cookbook, the more likely you are to win the contest!

Simply post a photo up in the community, tell us what you made, and then maybe what you thought of the recipe along with any helpful tips for others who may want to make the recipe!

We’ll be tallying everything and announcing the winners each week within the community!

Join the community today and participate!

Inspiralized

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1 comment

Lorna says:
We are meat eaters in my house and for we eat venison meatloaf. (We use venison for most of our red meat dishes.) But we are always up for trying new things since we also like to have meatless dinners a couple nights a week. (We eat a lot of salads in my house.) So with this said, I am super excited to try your lentil meatloaf!! It looks so good! And so “meaty” even though it is meatless! It’s a perfect combination of our love for veggies and meat! I can’t wait to see how it goes over with the fam! You are very innovative and I must say, I LOVE that you are not scared to boost up the spice or flavorings in your recipes. Maybe your Italian side?!? So many healthy recipes can come out bland but not yours! That’s one reason why you are, and always will be, my “go-to” for most of my healthy recipes!

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hi! 👋🏼 just checking in! twins are doing so well, their little personalities are really shining through. and they’re getting so big, they barely fit on my chest together anymore 😭😭 (rio is almost 11 pounds and sol is almost 10!) they’re sleeping almost 5 hours at night which gives me some rest in between nursing sessions (if I’m lucky enough that one of my older kids doesn’t wake up in between that time 🤦🏻‍♀️.) as for me, I’m coming out of the newborn fog 🙏🏼 the hardest part has been dividing my time between all FOUR of my kids, honestly. I’ll never get it right 😏 today I had my 6 week postpartum check up and I guess everything is back where it’s supposed to go 😅 because I got the green light to resume normal life again, but can we be honest…. with twin newborns, I’m in no rush to 🏋🏻‍♀️ or 🍆 , ya know? ...

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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