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!

Sesame Orange Chicken

When someone thinks "healthy," Chinese foods is rarely the first thing to come to mind. I looove Chinese foods, but rarely ever order it because it's so heavy on the greasy, sticky, salty sauces and so light on the veggies. Once in a while you'll find me with some fried rice, egg rolls, or lo mein, but I have to say this popular take-out dish is quite easy to make yourself (and MUCH healthier). It's been tested and approved my both myself and a client. Give it a try and let me know how you like it!

Orange Sesame Chicken

  • 1 lb chicken thighs, chopped
  • 1 tbsp sesame seeds

For the sauce:

  • 3 oranges, zested and juiced
  • ¼ cup soy sauce or tamari
  • ¼ cup honey
  • 3 cloves Garlic, minced
  • 1 tbsp ginger, minced
  • 1 tbsp toasted sesame oil
  • 1 tsp red pepper flakes (if you prefer spice, add more to taste)

Whisk all sauce ingredients together and set aside. In a medium skillet over medium heat, add sauce and chicken. Cook about 30 minutes until the sauce is thick and sticky. Top with sesame seeds and serve with a side of white or brown rice and steamed broccoli.

Tip: Don't have enough time? Throw the chicken and sauce in a slow cooker and cook on high for 4 hours, or low for 8. Steam some broccoli in a basket steamer with some cooked, frozen brown rice (takes 5 minutes) and enjoy. 


Caramelized Onion, Sweet Potato, and Goat Cheese Frittata

I cannot believe this is the FIRST time I am posting this. If you've ever come to my house for any meal at all, I without fail will make something with this combination: caramelized onion, sweet potato, greens, and goat cheese. I've put it this on pizza, in tacos, and even layered it carefully into some sort of noodle-less lasagna.

I discovered this winning combination quite a few years ago at Emma's, a small Italian Pizzeria in Cambridge, MA. They had a sweet potato pizza with goat cheese that I just had to recreate. I've probably made it 30 times since then, and never once paused to take a proper photo.

This frittata is SO easy to make, plus it makes 4-8 servings (depending on what else you're serving and how hungry you are), so you can serve it at a party or save it to have for a quick breakfast throughout the week. Check out the recipe below.

Caramelized Onion, Sweet Potato, and Goat Cheese Frittata

  • 2 cups sweet potato, peeled and cubed
  • 2 cups greens of your choice (arugula, kale, spinach)
  • 1-2 onions, sliced into half moons
  • 8 eggs
  • 1/2 cup goat cheese, crumbled
  • Dash of salt and pepper

Using a basket steamer steam sweet potato until tender. Tip: If you don't have a basket steamer you can use a pasta strainer placed over a boiling pot of water. 

Meanwhile, place a large pan over medium-high heat. Once hot, throw in onions and a dash of salt. Toss them around until browned, adding a few splashes of water if they start to stick to the pan. Tip: the salt should draw enough water from the onions that you don't need to use butter or oil. 

Place the cooked sweet potatoes, onions, and greens in a bowl and rinse out and spray the pan you used for the onions and place over medium heat. In a separate bowl whisk the eggs and add a dash of salt and pepper. Stir in the vegetables and pour into the pan. Top with goat cheese.

Cook until the edges are cooked, and then place in the oven under a low broil. Watch this carefully as every oven is different! Keep in there until the top is cooked, and the cheese is slightly browned. Remove and cut into 8 pieces to enjoy!

Having a go-to is so great for last-minute meals (especially when company is involved). Let me know yours in the comments below!


Frozen Honey Lavender Lemon Bars

With this crazy heat wave we are experiencing here in Boston (I am NOT complaining), I've been craving frozen treats every minute of everyday. With a plethora of Certified Pure Therapeutic Grade essential oils at my finger tips, I decided to get creative and try something a little out of my comfort zone (read: something other than ice cream).

A few weeks ago I went to the SoWa market here in South Boston. All the rage if you're looking to wait in line for 2 hours for food truck cuisine. My friend Kara and I grabbed some Scoop Sights vegan ice cream bars to hold us over. I had sea salt caramel and Kara had lemon lavender. Ding ding ding... immediate inspiration.

These bars are SO easy to make, and best of all, you don't even need your oven.  


Frozen Honey Lavender Lemon Bars

For the Crust:

  • 1 cup oats (if you're 'paleo' you can just substitute your favorite nut)
  • 1 cup medjool dates, pitted
  • 1 cup cashews (or any other kind of nut)
  • 5-8 drops DoTerra Lemon Essential Oil (if you don't have the oil on hand you can use a few tablespoons of lemon juice)

For the Custard:

*I used Whole Foods Market 365 brand Organic Coconut Milk (found in the international isle). To separate just the cream, place the cans in the refrigerator overnight. When you open the can, separate out the water (it's a clear liquid) and use just the cream. This will ensure less crystallization after you freeze the bars. 

In a food processor, pulse together the ingredients for the crust until the crumbs are small enough to stick together. Press the ingredients into the bottom of a 9x9 pan.  

Whip together the coconut cream, honey, lavender oil, and vanilla with an electric mixer or blender. You can also do this by hand, but it's not as easy!

Pour this mixture over the crust. Set in the freezer for 8 hours. Cut into 9 squares and enjoy! 

Want more recipes like this? Make sure to sign up for e-mail updates!


For more information on essential oils, be sure to drop me a line!