Mexi Cauliflower Rice

I live in Houston where there is legit a Mexican restaurant on every corner-yet I still cannot get enough of it. So here is a delish, low-carb, veggie-rich alternative to a traditional fave.


1 Small Red Onion, Chopped

1 Jalapeño, Diced

1 Orange Bell Pepper, Diced

1.5 Cups of Grape Tomatoes, Halved

2 Tablespoons of Olive Oil (EVOO)

1 Bag of Riced Cauliflower (I buy pre-chopped because it makes life easier.)

A Dollop of Garlic




Cayenne Pepper


Heat pan, add the EVOO, onion, jalapeño, and garlic. Saute until the onions look cooked. Add the bell pepper, cauliflower rice, and spices to taste (I know this isn’t technical-but I don’t measure my spices normally, I just add them to taste). Cook down the cauliflower rice and then add the tomatoes. I like crisp tomatoes, which is why I add them later in the recipe. I also think cauli-rice takes a little longer to cook than you would think. Once the tomatoes look gently sauteed, remove from heat, and serve it up.

Ay, ya, ya.

Paige Bradshaw


Peppermint Protein Fudge

If you add protein, it must be healthier, right?!?! In honor of peppermint season, Peppermint Protein Fudge.


3/4 Cup of Almond Butter

1/2 Cup of Ground Flax Seeds

5 Tablespoons of Chia Seeds

1 Serving of Chocolate Protein (I used Dairy Free Chocolate Isalean)

2 Dark Chocolate Squares, Melted (I used Dark Chocolate with Mint Isadelights)

2 Teaspoons of Peppermint Extract

Optional: 1/4 Cup of Roasted Cocoa, 4 Crushed Peppermints


Mix all of the ingredients in a large mixing bowl, with the exception of crushed peppermints. Pack into a large square tupperware (I used a large Pyrex), top with crushed peppermints. Refrigerate for at least an hour, cut into 12 squares and enjoy! Store in the fridge to keep the form!


Calories: 199 for 1/12 squares of fudge

Fat:  14 grams

Carbs: 11 grams

Sugar: 3 grams

Fiber: 7 grams

Protein: 8 grams

Happy Holidays! Enjoy!

Paige Bradshaw

Cinnamon Baked Apples

Everyone has a little soft spot for comfort foods. And there is nothing better than a dessert, turned healthful.


1-4 Sliced Apples (Quantity is dependent upon how many people you are baking dessert for. 1-2 apples per person is perfect)

1 Tablespoon of Coconut Oil

1 Teaspoon of Cinnamon

1/2 Teaspoon of Pumpkin Pie Spice

2 Packets of Stevia

Optional: 1/2-1 Tablespoon of Honey


Preheat the oven to 350 degrees. Toss the sliced apples in the melted coconut oil. Add a ton of cinnamon, pumpkin pie spice, and stevia. Mix until well coated. It is optional to drizzle 1 tablespoon of honey on top.

Bake for 40 minutes total, mixing halfway through to ensure the apples are evenly baked.


Calories: 154 (per apple without honey drizzle)

Fat:  7 grams

Carbs: 25 grams

Sugar: 19 grams

Fiber: 4 grams

Protein: 0


Paige Bradshaw

Coconut Oil Fried Plaintains

Coconut oil is life, I use it in so much of my cooking.

I do not claim any originality to this recipe, but it is legitimately my favorite carb for breakfast with a side of eggs and turkey sausage, so I HAD to share.


1-1 1/2  Plantains Per Person **Pro tip: Make sure that you are buying the ripest plantains in the store, the more rotten-looking and ugly, the tastier!

2-3 Tablespoons of Coconut Oil

Himalayan Sea Salt


Heat a large skillet to medium to high heat, add the coconut oil. Once the oil is melted, add the sliced plantains. Fry for 2-4 minutes on each side,  sprinkling Himalayan sea salt on both sides.

**Pro tip: I like mine crispy, so I go off of how brown they look! The crispier, the better!


Calories: 215/per 4.5 ounces of Plantain

Fat:  7 grams

Carbs: 40 grams

Sugar: 19 grams

Fiber: 3 gram

Protein: 1 gram


Paige Bradshaw

Healthy Hot Cocoa

For when it is below 55 degrees in Houston, (it is basically freezing) a healthy alternative to one of my favorite winter weather treats. This is a fantastic alternative, especially in comparison to traditional hot cocoa which typically contain 194 calories per 1 cup and a whopping 24 grams of sugar!!


1-1 1/2 Cups of Unsweetened Coconut Milk (Dependent upon your mug)

1 Tablespoon of Unsweetened Cocoa

1 Packet of Stevia

Optional: Mini Marshmallows

Makes 1 Serving!


Combine coconut milk, cocoa, and stevia into your mug of choice. I used a small hand mixer to mix it and add a more frothy texture. Microwave for 3 1/2 minutes and top with marshmallows.


Calories: 65 (does not contain marshmallow calories!)

Fat: 3 grams

Carbs: 8 grams

Sugar: 4 grams

Fiber: 1 gram

Protein: 1 gram


Paige Bradshaw