Happy Friday! I'm so excited to be sharing this recipe with you today--it's one of my favorites from my new book, Every Friday until the book goes on sale, I'll be posting some of my favorite recipes, starting with this veggie noodle Pad Thai.

Ingredients: 

• 1 tablespoon sesame oil
• 1/4 of a red onion, thinly sliced
• 1 teaspoon peeled minced fresh ginger
• 1 garlic clove, minced
• 1 pound boneless chicken breast or thighs, thinly sliced
• The juice of 2 limes, plus 1 lime cut into wedges for garnish
• 1-2 tablespoons peanut butter
• 2 tablespoons gluten-free soy sauce
• 2 large zucchini, spiralized
• 2-3 carrots, spiralized
• 1 cup bean sprouts
• 3-4 scallions, sliced
• 1/4 cup crushed peanuts
• Salt and pepper, to taste
• Chopped fresh cilantro, for garnish

Instructions:

1. In a large skillet over medium heat, heat the oil. Add the onion, ginger, and garlic and stir. Cook for about 5 minutes until the onion is tender, stirring frequently. Add the chicken and cook for an additional 5 minutes.
2. Add the lime juice, peanut butter, soy sauce, and fish sauce.
3. Add the zucchini and carrot noodles to the sauce, and cook for 4 to 5 minutes until fork-tender. Add the bean sprouts and scallions, and cook for an additional 2 to 3 minutes.
4. Remove from the heat, top with crushed peanuts, season with salt and pepper, and serve with a wedge of lime and cilantro.

Tip: Use almond butter and sliced almonds instead of peanut butter and peanuts to make this recipe Paleo; if you follow a strict Paleo diet, use coconut aminos instead of the gluten-free soy sauce.

Enjoy! Quick + Easy Spiralizer Cookbook goes on sale March 6 but you can preorder it now.

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

Feeling like we finally have something that resembles a schedule happening at home. I’ve read about how putting young babies on schedules isn’t for everyone, and I’m definitely one of those people—I prefer to let Sophie dictate feedings and naps (within reason, of course). She’s starting to sleep a lot better and Rob and I have a great routine going so we both wake up feeling pretty well-rested. Our day-to-day life is starting to be a little more predictable, which I am really enjoying.

Eating oatmeal for breakfast every morning. I hadn’t eaten oatmeal in years but I’m loving it. I just have it plain with salt and it’s my favorite.

Drinking a latte every morning and usually a little Earl Grey with steamed milk in the afternoon—sometimes I go to bed excited about my caffeinated beverages the next day. We have an espresso subscription from Four Barrel in San Francisco so we never run out of coffee!

Watching The Marvelous Mrs. Maizel and This Is Us. I’ve flown through so many shows while breastfeeding but these are two of my favorites so far.

Reading Babywise (affiliate link). I haven't gotten very far but I do like some of it so far. For a while Sophie wouldn't sleep unless we were holding her so that's when I started reading it, but since then she just kind of decided she was ready to sleep in her bassinet, so finishing it up hasn't been as high on my list of priorities lately. I'd love to hear other baby book recommendations, though!

Looking forward to my friend Caroline getting here tomorrow night! Last week my friend Tina and her husband came to visit and this weekend Caroline and John will be here—it’s so fun introducing people to Sophie.

Thinking about a big trip to the East Coast this spring. I can’t wait to explore our favorite places in Charlotte, Roanoke, and Richmond with Sophie—tips for traveling with a baby are more than welcome!

That’s it for me! What’s going on with you currently? 

The past year and a half or so has absolutely flown by for me, mostly because we’ve been moving and planning for the baby but also because I’ve been super busy with writing and recipe development; and I’m so excited to announce that my fourth cookbook will be released in March! 

Quick + Easy Spiralizer Cookbook is completely different from my first three books—I’ve taken a step away from The Big 15/10 format for this one, so it’s set up like most other cookbooks. It’s also not a strictly Paleo or keto book! While many of the recipes are Paleo or keto, there are lots of vegetarian + vegan ones and even some no-cook dishes. Everything can be made in 30 minutes or less and as usual, the ingredients are reasonable and easy to find. 

It comes out on March 6th but you can preorder it now! Let me know if you have any questions—I’m so excited for you all to check it out!

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