Spicy Chicken Cauliflower Fried Rice

Tuesday, February 19, 2019

I love Chinese food, but it doesn't love my waistline. So any excuse to find a healthier version I can enjoy for multiple days, I'm totally down for!

This is an adaptation of a recipe a friend shared with me recently, but I adapted based on the ingredients I had at home! And let me tell you, it's BOMB!


1 package of chicken tenderloins
2 bags frozen cauliflower rice
3-4 whole eggs
Veggie options: frozen sweetcorn, frozen peas, broccoli, carrots, onions.
For this recipe I used corn, peas and diced onion (approximately 1/2 medium yellow onion)
Low sodium soy sauce
Sesame oil
Fresh ground black pepper


  1. Season chicken tenderloins with fresh ground black pepper.
  2. In a large wok, add 1 tbsp sesame oil and cook tenderloins over med/high heat until no longer pink. Remove and set aside. Shred into smaller pieces.
  3. Add another tbsp sesame oil, and sauté onions, sweet corn and peas over medium heat until cooked through. While this is sauteeing, start to steam your bags of frozen cauliflower rice.
  4. In a separate pan, scramble your eggs.
  5. Add eggs, cauliflower rice and shredded chicken to wok. 
  6. Add a couple of tbsps low sodium soy sauce (to your taste) and mix all ingredients through to combined and heated through.
  7. Top with sriracha.
  8. Devour!

If you are making this with broccoli, steam your broccoli until al dente and add at step 5.

Blackened Tilapia Taco's with Creamy Avocado Sauce

Tuesday, January 22, 2019

To know me is to know I absolutely LOVE taco's...in most forms.

I was looking to switch things up a bit recently and came across this recipe from foodie crush and decided to put my own spin on it.

Seriously....to die for!


  • 1/2 tsp Paprika
  • 1/4 tsp each of salt, pepper, cayenne pepper, onion powder and cumin
  • 1/2 cup tartar sauce
  • 1 avocado
  • 2 limes, 1 quartered, 1 halved
  • Himalayan Sea Salt
  • 2 cups shredded purple cabbage 
  • 8 tilapia filets
  • 12-16 small corn tortillas
  • 2 tbsp EVOO
  • 1/4 cup apple cider vinegar
  • EVOO cooking spray
  • Sriracha


  1. Preheat oven to 425.
  2. Combine paprika and additional seasonings in a small bowl and rub into both sides of tilapia filets.
  3. Spray a baking sheet with EVOO cooking spray, place tilapia on the sheet and bake for approximately 12-15 mins.
  4. While the tilapia is baking prepare the rest of the meal.
  5. Peel and pit avocado, and place avocado in a blender along with tartar sauce, a pinch of salt and the juice of 1 lime. If you like cilantro you can also add this in. I chose not to because I'm not a fan.
  6. Blend until smooth.
  7. Toss shredded purple cabbage with 1 tbsp EVOO and 1/4 cup of apple cidar vinegar.
  8. In a large non-stick skillet, over medium-high heat, spray with cooking spray and add tortillas one at a time. Cook 1-2 mins or until lightly golden on each side. Transfer to a plate lined with a paper towel and continue until all are heated. 

To assemble

Layer each taco with a layer of coleslaw, some pieces of blackened tilapia, some avocado sauce and some sriracha to taste. Squeeze a little fresh lime juice and devour!