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


Roasted Cinnamon Pecan Butternut Squash

I could eat the whole pan if I really put my mind to it. But seriously, this is my go-to recipe when butternut squash is in season. I hope you love it as much as I do.


1 Butternut Squash (Pro-tip: Start by microwaving the butternut squash for 3 1/2-4 minutes, this makes it easier to peel the squash. Once it is heated, peel the skin off and cut into 1″ cubes.)

1 Cup of Raw Pecans

2 Tablespoons of Coconut Oil, Melted

1/2 Teaspoon of Ceylon Cinnamon

1/2 Teaspoon of Nutmeg

2 Tablespoons of Rosemary

4 Packets of Stevia

Makes 4 Servings!



Pre-heat the oven to 400 degrees. In a large mixing bowl, add the butternut squash cubes, the melted coconut oil, cinnamon, stevia, nutmeg, and rosemary.  So I am going to be completely transparent, when I put 1/2 teaspoon of cinnamon in the ingredients, I don’t actually measure the amount, these are honestly my best guesses…I just sprinkle until it is clearly covered in that delicious goodness (same goes with the nutmeg and rosemary). Toss this mixture until evenly coated and place on a foiled and oiled pan. Bake for 15 minutes. Mix in the pecans, until they are lightly coated in coconut oil and throw it back in the oven for an additional 10 minutes.

Voila, the most “fall-y” side that is also magnificently macro friendly and delicious with low carbs and high fat!


Calories: 307

Fat: 27 grams

Carbs: 16 grams

Fiber: 2 grams

Protein: 4 grams

Paige Bradshaw

Carrot Cake Protein Balls

I love playing in the kitchen and discovering healthier recipe options, it’s so fun for me to be able to take a traditional recipe and turn it into something better for you. This recipe is a fantastic way to add vegetables into your diet (you won’t even believe that there are carrots in these delicious snacks)! So in light of it officially being holiday season, Carrot Cake Protein Balls.


1 Cup of Shredded Carrot

1 Cup of Almonds (Raw or Roasted and Unsalted)

1/4 Cup of Raisins

1/4 Cup of Walnuts

2 Tablespoons of Pumpkin

1/4 Cup of Flax Seeds (whole or ground is fine)

1 1/4 Teaspoon of Pumpkin Pie Spice

1/2 Teaspoon of Ceylon Cinnamon

1/2 Teaspoon of Nutmeg

2-3 Tablespoons of Local Honey (Pro Tip: I added two tablespoons of honey to my batch with 2 packets of Stevia, as I didn’t want them to be too sugar packed, but you are more than welcome to sweeten to your liking!)

Optional ingredients to roll you Carrot Cake Protein Balls in: Unsweetened Coconut Flakes, Whole Flax Seeds, Crushed Walnuts, or Chia Seeds!


Blend all of the ingredients together until smooth (I used a Blendtec Blender, but you can use a food processor as well) and place batter into the freezer for 30 minutes. This is a sticky batter, so once it has hardened, roll one dozen cake balls in your chosen ingredient(s). I chose unsweetened coconut flakes and flax seeds, but there are endless options. Store in the refrigerator for up to two weeks…if they even last that long.


Calories: 114

Fat: 9 grams

Carbs: 8 grams

Fiber: 3 grams

Protein: 4 grams

Side Note:

If you have a hard time getting enough protein into your diet, this would be a great recipe to add Vital Collagen Protein to as well! Adding  just 2-3 servings would greatly increase the protein of these little snacks!

Paige Bradshaw