Today is the official launch of my cookbook Zoodles and in all honesty, I still can’t believe this is really happening… After all these months of hard work, I finally get to hold a copy of my cookbook in my hands — and now you do too! This is so exciting!
Before we go any further, I have to start with a heartfelt thank you to this wonderful blog community. Thank you to each and every one of you who has supported and encouraged me all these years. This book simply wouldn’t be possible without you. 🙂
The Zoodles Spiralizer Cookbook is your complete resource for turning your favorite seasonal produce into delicious pasta!
Here’s why you’re going to love it:
- Zoodles features 75 fresh, flavorful spiralizing recipes for pastas, soups, Asian noodle dishes, and salads! (plus, 90% of the recipes are brand-new and never before seen here on the blog!)
- You’ll get my advice on how to pick the best spiralizer for your needs, essentials for your kitchen, and my tips for how to eat mindfully and seasonally.
- You’ll learn how to spiralize 21 different kinds of vegetables! (Yep, there’s more than just zucchini, folks!)
- Plus, this book is available electronically as well as in hard copy!
- All recipes are 100% paleo, grain-free/gluten-free, dairy-free, corn-free, legume-free, soy-free and free of refined sugars. Over half the recipes are vegetarian/vegan and many recipes are easily adapted for a vegetarian/vegan diet.
What are people saying about the book?
What if there was a way to eat more healthfully and reduce caloric intake while satisfying cravings with delicious vegetable-forward recipes? Zoodles Spiralizer Cookbook does all of this and goes one step further by bringing fun into the equation. Watching colorful curls of sweet potato and carrot twist from my spiralizer destined for use in one of Sonnet’s creative recipes was a reward in and of itself.
—Becky Selengut, author of Good Fish and Shroom
I love Sonnet’s approach to healthful eating, especially her requirement that nutritious recipes should also taste amazing. Zoodles Spiralizer Cookbook includes a fun mix of modern ingredient combinations and techniques as well as classic recipes with a spiralized twist. This book is great for anyone who owns a spiralizer and is looking to play around in the kitchen with some fresh new recipes.
—Lindsay Ostrom, food blogger at pinchofyum.com
In her new cookbook, Sonnet Lauberth makes it clear that you don’t have to choose between eating healthy and satisfying your cravings. Sonnet has given me a way to enjoy all the flavor of pasta without the processed white flour. I recommend this book to pasta lovers everywhere!
—Caroline Kitchener, contributing writer to The Atlantic
Get your copy here on Amazon.com.
And, no cookbook launch would be complete if I wasn’t sharing with you one of my absolute favorite recipes from the new book! Enter this Spiralized Pad Thai with Chicken!
This recipe is what I make when I just can’t anymore. This pad thai is for all those nights (or weekends) where you decide to look the other way on the dirty laundry, the unread emails, and the never-ending to do list. This dish has all the flavors of your favorite pad thai takeout, but none of the refined flour, sugars, or preservatives. My advice is to eat it on a rainy day while curled up on the couch binge-watching your favorite show on Netflix. 😉
Tip: Vegetarian or vegan? No problem! Leave out the chicken and double up the eggs or sub in tofu for a completely plant-based option!
- 1 tablespoon tamarind paste
- 2 tablespoons coconut aminos
- 2 tablespoons lime juice
- 2 tablespoons sesame oil
- 1-inch piece fresh ginger, grated
- 5 cloves garlic, minced
- 2 tablespoons coconut oil, divided
- 1 pound boneless, skinless chicken thighs or breasts, sliced into strips
- 4 eggs, lightly beaten
- 2 medium sweet potatoes, peeled and spiralized with the spaghetti blade
- 1 carrot, spiralized with the spaghetti blade
- ½ head cabbage, spiralized with the ribbon blade
- 2 cup bean sprouts
- 6 green onions, sliced
- ½ cup roasted cashews, chopped
- 1 lime, sliced
- Mix the tamarind paste, coconut aminos, lime juice, sesame oil, ginger, and garlic. Set aside.
- Add 1 tablespoon of coconut oil to a medium skillet over medium heat along with about 2 tablespoons of the tamarind sauce mixture. Add the chicken and cook for about 8 - 10 minutes, stirring occasionally. Make sure the chicken has reached at least 165 degrees F, then remove from heat.
- While chicken is cooking, add the remaining coconut oil to a large skillet over medium heat. Add the eggs, then scramble them in the pan for about 1 minute until cooked. Add the sweet potatoes, carrot, cabbage, and remaining tamarind sauce. Cook for 8 - 10 minutes, or until vegetable noodles are tender.
- Toss in the cooked chicken, bean sprouts, and green onions. Top with the cashews and serve with a wedge of lime.