Yesterday was a very exciting day. Again, I’m bursting at the seams wanting to share all this exciting Inspiralized news!

But I do have an update I can share – the UK edition of my cookbook publishes tomorrow! You can pre-order your copy here today, or – you can pick it up in stores tomorrow!

How unreal, right? Maybe this is just the reason I need to splurge on a trip to London! To celebrate this launch, I’m sharing a UK version of a cookbook recipe!

This cookbook’s recipe measurements have all been converted from cups to grams and certain food terms have been switched to meet the English dialect (ie “courgette” instead of “zucchini.”)

I’m so proud of this cookbook and it’s a real honor to bring it to my UK readers! If you are US-based, you can find this recipe on page 95 of the cookbook (which you can order here.)

Before I share the recipe, I wanted to share the headnote. Each recipe in this cookbook comes with a headnote – a little introduction written by me. These headnotes include personal anecdotes, description of the recipes, tips on how to change them up and just my own personal touch.

The first getaway trip Lu and I took together as a couple was to Santorini and Mykonos, in Greece. When we arrived at our hotel on Santorini, it was late at night, but we were ravenous from almost 20 hours of travelling. We dropped our bags and walked a few minutes to a small nearby restaurant and asked for “anything Santorinian”. The waitress brought us tomatokeftedes – fried tomato balls. I don’t know if it was the exhaustion or the excitement, nut I will never forget that first bite. Of couse, we devoured them and ordered more. For the rest of our stay on Santorini we never ate at a restaurant without ordering their tomatokeftedes. These healthy tomato balls are my way of bringing a bit of Santorini to you.

True story!

Note: Today’s recipe photo was taken by Evan Sung.

Win a Copy of the Whole30 Cookbook

Speaking of cookbooks, don’t forget to enter my giveaway for a copy of the new Whole 30 cookbook:

If you’d like to enter the giveaway for this cookbook, you can do so by joining the Inspiralized newsletter! If you’re already subscribed, you’re automatically entered to win! I will be selecting a random winner on Friday at 5pm EST! Thank you to the Whole30 team for producing such an inspiring book and for offering this giveaway for you all!

Click the image below (or here) to join the newsletter (oh, and you get a FREE spiralizing starter guide e-mailed to you after signing up!)

Nutritional Information & Recipe

Calories: 170 / Fat: 6 g / Carbohydrates: 24 g / Sodium: 313 mg / Protein: 9 g / Sugar: 7g



Tomatokeftedes and Cauliflower Tabouleh Salad Yields 2-3 35 minPrep Time 20 minCook Time 55 minTotal Time Save Recipe Save Recipe Print Recipe Ingredients For the tomatokeftedes:

cooking spray

170g small cherry tomatoes, chopped (US = 1 cup)

70g spring onions, green and white parts, chopped (US = 1/2 cup)

1 tbsp warm water

1 tbsp chopped fresh mint

1/4 tbsp dried oregano

30g wholemeal or chickpea flour (US = 1/4 cup)

20g pecorino romano cheese, grated (US = 1/4 cup)

salt and pepper

For the tabouleh:

1 large seedless cucumber, spiralized with BLADE C

75g cauliflower florets (US = 1 cup)

60g red onion, finely chopped (US = 1/2 cup)

3 tbsp chopped fresh flat-leaf parsley

1 tbsp chopped fresh mint

salt and pepper

3 tbsp lemon juice

zest of half a lemon

For the tzatziki:

55g natural 0% fat Greek yogurt (US = 1/4 cup)

1medium garlic clove, finely chopped

1/4 tbsp olive oil

1/4 tbsp red wine vinegar

1/2 tbsp chopped fresh dill

3/4 tbsp lemon juice

salt and pepper Instructions Preheat the oven to 200°C/400°F. Line a baking sheet with parchment paper and coat the paper with cooking spray. Make the tomatokeftedes. In a large bowl, add all the ingredients. Using your hands to partially crush the tomatoes,combine the ingredients until the mixture is thick and sticky. (If needed, add more flour and/or water.) Form tomatokeftedes about the size of a golf ball; you should have about 6. Place them on the baking sheet and press down slightly to form patties.Bake for 10 minutes, flip them over, and bake for another 10-15 minutes or until browned on the outside and firm. Make the tabouleh.Pat dry the cucumber noodles to remove moisture.Pulse the cauliflower florets in a food processor until rice-like. Add the onion, parsley, mint, salt and pepper,lemon juice, and zest to the food processor and pulse until well combined. Prepare the tzatziki. Whisk the ingredients in a medium bowl. Assemble the meal. Combine the cucumber noodles and the tabouleh mixture in a large bowl and toss to blend well. Divide into serving bowls and top with hot tomato balls. Drizzle over the tzatziki sauce and serve. 7.8.1.2 371 https://inspiralized.com/tomatokeftedes-and-cauliflower-tabouleh-salad/ Inspiralized LLC