I'm back with my final cookbook sneak peek--Quick + Easy Spiralizer officially goes on sale in just 4 days! I had so much fun sharing these recipes with you and also letting you pick which ones I did post on Instagram Stories (the polls are one of my favorite features). Today's post was between these spiralized sweet potato chips and my Southwestern steak salad, which is seriously good as well.

So without further ado, here's my recipe for spiralized sweet potato chips! These are super easy to make and are a great side dish or snack.

Ingredients:

• 2 large sweet potatoes, peeled and spiralized
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 400 degrees.
2. Trim sweet potato noodles into 1 to 2 inch pieces and spread them out on a large baking sheet.
3. Drizzle with olive oil and season with salt and pepper. Use your hands to toss everything together, ensuring that the noodles are well-coated with oil and seasoning, then spread everything out into an even layer.
4. Bake for 20-25 minutes, or until they've softened and the edges are beginning to brown.
5. Remove from oven and serve immediately.

This post is brought to you in partnership with Rockridge Press.

This is one of my all-time favorite recipes, and definitely the one that got me into spiralizing in the first place; so obviously it had to go in my cookbook! I love spiralizing the veggies in an otherwise "non-spiralized" recipe--I think it makes it a lot more fun and also cuts down on prep time significantly. I'm excited to be sharing another Quick + Easy Spiralizer Cookbook sneak peek with you today--hope you enjoy!

Bánh Mì Lettuce Wraps from Quick + Easy Spiralizer Cookbook

Ingredients: 

• 1/4 cup white vinegar, plus 1 teaspoon
• 1 tablespoon coconut aminos (or gluten-free soy sauce)
• 2 carrots, spiralized
• 1/2 of a spiralize dcucumber
• 3-4 radishes, thinly sliced
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 1/4 teaspoon red pepper flakes
• 1 pound pork cutlets, cut thinly into bite-size pieces
• 4-6 lettuce boats--either romaine or butter lettuce, for serving
• 2-3 tablespoons chopped fresh cilantro, for garnish

Instructions:

1. In a small bowl, combine 1/4 cup white vinegar with the coconut aminos. Add the carrot and cucumber noodles, and radishes. Cover and set aside (or refrigerate for 1 hour--see tip).
2. In a large bowl, combine the honey, sesame oil, the remaining teaspoon of vinegar, and the red pepper flakes. Add the pork and stir. Marinate for 10 minutes. (If you want, you can do this at the same time as the pickles and let the meat marinate for an hour as well.)
3. In a large skillet over medium-high heat, sauté the pork in the marinade for 5-7 minutes, or until the pork strips are cooked through.
4. Set up your lettuce wraps by laying out lettuce boats and filling them with cooked pork. Top with a generous serving of the vegetable noodles, garnish with the cilantro, and serve.

Tip: If I'm not in a rush, I like to do a quick pickle with the carrot, cucumber, and radish, so if you have extra time, mix up the veggies and refrigerate them for an hour for even more flavor. 

This post is brought to you in partnership with Rockridge Press.

Happy Friday! I'm back with another recipe from my new cookbook today (and in case you missed it, I answered some reader questions earlier this week right here). This zucchini spaghetti and meatballs is one of my favorite easy comfort food recipes made Paleo, and it's perfect for a cozy weekend at home with family or friends! 

Ingredients:

For the meatballs:

• 1 pound ground beef
• Half of a small white onion, chopped
• 1/2 cup chopped fresh parsley
• 3 garlic cloves, minced
• 1 large egg, beaten
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1-2 tablespoons olive oil

For the sauce and zoodles:

• 1 tablespoon olive oil
• 1 small white onion, chopped
• 2 garlic cloves, minced
• 1 16-18 oz can or jar of diced tomatoes with juice (no sugar added)
• 1/2 to 1 teaspoon red pepper flakes
• 3-4 large zucchini, spiralized
• Salt and pepper, to taste
• 1 tablespoon fresh chopped parsley, for garnish

Instructions:

1. In a large bowl, combine the beef, onion, parsley, garlic, egg, basil, and oregano. Season with salt and pepper and mix well. Roll into meatballs using your hands, then carefully add them to a large skillet over medium heat with the olive oil.
2. Brown the meatballs on all sides, turning every couple of minutes. Transfer the meatballs to a paper towel-lined plate and set aside.
3. In the same skillet over medium heat, heat the olive oil. Sauté the onion and garlic for 2-3 minutes, or until the garlic is fragrant and the onion is softened slightly.
4. Add the tomatoes with their juice and the red pepper flakes. Bring to a low simmer and add the meatballs back in. Cover and cook for another 5-7 minutes, or until the meatballs are cooked through.
5. Add the zucchini noodles to the skillet and toss gently to combine everything together. Remove from the heat, season with salt and pepper, and serve immediately, garnished with the parsley.

Tip: Add some grated Parmesan cheese to this dish as a topping if you aren't dairy-free or Paleo.

This post is brought to you in partnership with Rockridge Press.