low carb

Shrimp Fried Cauliflower "Rice"

I've been experimenting with some higher-fiber recipes. Enter the famous cauliflower "rice". Cauliflower, once broccoli's boring, pale cousin, has now entered the spotlight to make everything from pizza crusts to risotto. 

Being that I have a love for Chinese food, I decided to make a healthy spin on one of my all-time favorite recipes: Shrimp Fried Rice. Except, there is no real rice in this dish, just cauliflower! Check out the recipe below.

Shrimp Fried Cauliflower Rice

Serves 4-6

  • 1 head cauliflower

  • 1 T. coconut oil

  • 5 cloves garlic, minced

  • 1/2 onion, diced

  • 2 cups frozen peas

  • 1 cup carrot, diced

  • 2 pounds shrimp, peeled and deveined

  • 1 T. sesame oil

  • 1/4 cup soy sauce

  • 4 eggs, scrambled

To make the cauliflower rice

Break apart the cauliflower, and place a few florets at a time in the food processor until they create a "rice" like consistency.

Note: if you don't have a food processor, you can use a cheese grater and grate the whole head of cauliflower. It will take a bit longer, but works just as well!

To make the fried rice

In a large skillet, heat the coconut oil until melted. Add the cauliflower rice and saute for 2-3 minutes, until some of the water from the cauliflower is evaporated. Add the onion and garlic and saute until browned. Then, add the peas, carrots, shrimp, and sesame oil. Cover and let sit for 5 minutes, until the shrimp is cooked. Uncover and stir another 3 minutes, until water evaporates. Add the soy sauce and disperse evenly. 

To finish, push the contents to the sides of the pan, creating a well in the middle. Add the eggs to the middle and start stirring into the rest of the ingredients. Continue stirring until the eggs are cooked through. 

Ta-da! Shrimp Fried Cauliflower Rice. Leave a comment below and let me know what you thought!

Mini Portobello Pizzas

My original goal for this blog post was to provide ya'll with a delicious, hearty, cheesy alternative to pizza. Now, my only goal is to settle this debate:

A few months ago we started a weekly tradition: Pizza Sundays. On Sundays, we make pizza... and then decide who's tastes best. I hate to brag, but I often win this competition. One week, I made a pizza with ricotta, mozzarella, parmesan, roasted mushrooms, garlic chicken sausage, and loads of basil. It was perfection, and everyone agreed. 

While delicious, this pizza isn't something I'd recommend making on the daily. So, I decided to find a way to lighten it up without sacrificing the most flavorful ingredients. So, I ditched the crust and instead of using the mushrooms on top of the pizza, I put them on the bottom. When I told Jake about this genius idea he said "Sounds good. But doesn't sound like a pizza." 

 But they look like little pizzas! And they're inspired by a pizza I made! So, pizza? Or not? Settle our debate in the comments below. Then, go make these Mini Portobello Pizzas!

Mini Portobello Pizzas

  • 6 Portobello Mushrooms, stems removed, and bottoms cleaned.

  • 1 cup ricotta cheese

  • 1/4 cup parmesan

  • 10 pieces fresh mozzarella (the small "Ciliegine" cherry-sized mozzarella is best), halved

  • 1/4 cup basil, chopped

  • 2 fresh, garlic herb chicken sausages, casing removed.

Preheat oven to 425F. On a parchment lined baking sheet, place mushrooms bottom side up. Place in oven 10-15 minutes until cooked through. Pat with paper towel to make sure they are dry.

Meanwhile, in a medium skillet, over medium heat, add 1 tbsp olive oil and the chicken sausage. Cook until browned. 

Mix together ricotta, parmesan, and half the basil. With the mushrooms facing bottom-side-up, add the ricotta mixture evenly over each one. Then add a few pieces of sausage, and mozzarella on top. Place back in oven for 5-10 minutes (until mozzarella is melted). Top with remaining basil and enjoy!

Restaurant Redo: Mac & Cheese

Hey everyone! I'm Alix, Jessi's (former) intern. Let me just say that it has been an AWESOME experience working with Jessi. I can only hope that my first post in first person will even slightly rival her on point weekly posts.

(Jessi here - I swear I'm not paying her to say this).

My direct inspiration for this Restaurant Redo? A combination of three things:

  1. My and my roommates’ love for late night snacking
  2. The cauliflower craze (ever heard cauliflower is the new kale?)
  3. The BOWLS and BOWLS of Mac ‘N Cheese I sell to guests every shift at Cafeteria Boston (the restaurant I work at as I finish up my senior year at Boston University). 

The great (and not so great) thing about this menu option is that you can order it all kinds of ways... lobster, chicken, or shrimp; lobster, chicken and shrimp; scallops, peas and carrots... you get the picture.

I have learned by now that the guest looking up at me has either ordered the same dish 100 times over, or they have newly discovered the pot of gold on the menu. In the second case, I ALWAYS tell them that they won’t finish the whole bowl. They usually challenge me, but I win every single time.

Bottom line? The unbelievable gooey, noodley goodness is worth of salivation from just walking by it. But, how do you think they get it that way? Yup, lot's of pasta, heavy cream, and four kinds of cheeses. It's worth every bite, but definitely not something to indulge in on a daily basis.

I couldn’t live without being able to come home and satisfy a craving that had been building up for hours at work, but I wanted to do it the right way. So, here we have it: Chicks & Cheese. Instead of refined pasta noodles, heavy cream, and 4 kinds of cheeses, we have a complete meal made without any refined carbohydrates, but still loaded with hearty flavors and a creamy texture.  


Chicks & Cheese

  • 1 head (or 1 lb) cauliflower, use different colors to liven up the dish!
  • 1 cup quinoa, cooked
  • 1 cup chickpeas
  • ½ cup goat cheese
  • ½ cup shredded fresh mozzarella
  • 1 tbsp coconut oil
  • 1 tsp oregano
  • Salt & pepper to taste
  • ½ cup almond flour (you can make this my pulsing ½ cup of almonds in a food processor).

Preheat the oven to 400 F. Meanwhile, in a medium pot, bring 2 cups water to a boil. Add quinoa, cover, and let simmer. 

While the quinoa is cooking, cut the head of cauliflower in half, cut the stem off, and chop the cauliflower into bite-sized pieces. In a saucepan, heat 1 tbs of coconut oil. Add the cauliflower, chickpeas, oregano, salt, and pepper. Saute until tender and light brown on the surface.

Once the quinoa is done cooking, pour the contents of the saucepan into the pot. Break up the goat cheese and stir it into the mixture. Add additional salt, pepper, and oregano to taste.

Scoop out the mixture and place in an oven-safe container. Sprinkle the cheese and the almond flour . Place in the oven for 5-10 minutes (depending on how crispy you like it). Remove from heat and serve warm. You can also add chicken, or shrimp for extra protein.