Cilantro-Lime Cauliflower “Rice” & Beans

Photo courtesy of Meghan Sucher

This is an exciting way to eat cauliflower! Tex-Mex is by far one of my favorite cuisines and this recipe does not disappoint. I like to serve it with Chicken or Beef fajitas, warm Tortillas, and fresh Pico de Gallo.


  • 3 cups Cauliflower (approx. 1 medium head)
  • 1-15 oz can of Black Beans
  • Juice of 2-3 limes (2-4 teaspoons)
  • Dried Cilantro (to taste)
  • Pepper (to taste)
  • Salt (to taste)
  • Chili powder (to taste)
  • Cumin (to taste)
  • Paprika (to taste)
  • Dried Oregano (to taste)
  • Onion Powder (to taste)
  • Garlic Powder (to taste)
  • Olive Oil (for cooking)
  • Fresh Cilantro (to serve)


  • First wash and cut the cauliflower.
  • Setup the food processor with the shredding blade.
  • Shred the cauliflower to get your raw cauliflower “rice.”
  • In a large skillet or sauté pan and put some olive oil on the bottom and turn the stove to medium heat.
  • Put your cauliflower rice into the skillet (if the skillet is not large enough, you can divide the ingredients into multiple batches).
  • Constantly stir the cauliflower until slightly soft, then add in the can of black beans.
  • Next add in the spices and lime juice to your mixture and cook until desired doneness.
  • Take off heat and serve with a little more lime juice, fresh cilantro. Serve on the side with spicy Pico de Gallo and fajitas to make the perfect Mexican dish!

Notes: I recommend using a whole head of cauliflower. Also I like to add a little chili powder and pepper in the batch, then add in hot sauce and more spices to my personal plate. (I’m the only one in my family who likes crazy spicy food!)

Citrus Teriyaki Stir-Fry

This is an amazing veggie-packed, micronutrient dense stir-fry. I don’t know what the best part is, the brightly colored veggies or the citrus seared protein!

The Ingredients for this recipe can vary greatly based on what you have on hand. If you have only one or two of these veggies, and some extra veggies left over from another recipe, then toss those in too!

Photo from

My favorite way to make the Citrus Teriyaki Stir Fry uses:

• 4-6 oz Chicken, Shrimp, or Tofu (substitute other meats or protein as desired)

• 1-2 Tbsp. Citrus Teriyaki Sauce (I use gluten and sesame free East West Citrus Teriyaki Glaze)

• 2-3 Carrots (chopped or shredded)

• 3-4 Baby Bella Mushrooms (sliced)

• 2/3-1 cup Broccoli Florets (broken into small bits)

• 4-7 pieces of Baby Corn (whole or chopped)

• Olive Oil (for cooking)

• Ginger Paste (to taste)

• Minced Garlic (to taste)

• Onion Powder (to taste)

• Salt & Pepper

• 1 cup of cooked rice (optional)

*Having the meat/protein precooked saves some time and uses up whatever is in the fridge!


First, if you do not have precooked meat/protein, cube the raw protein and sauté it with some olive oil and a little teriyaki sauce. Once the protein is cooked, set it in a bowl covered with tin foil to keep it warm.

Next, chop your veggies into small bite size pieces. Sauté them in a frying pan with some olive oil, on medium to med-high heat until they soften a little.

Then add in the ginger paste, minced garlic, onion powder, salt, and pepper. Keep in mind that the ginger and garlic go a long way, so you won’t need much.

Let the veggies cook until they are cooked to your desired doneness, and turn the stove burner to low.

Toss in your cooked protein and 1/2-1 tbsp. of the citrus teriyaki glaze.

Stir in the glaze so that it is not concentrated in one spot, cook for a couple more minutes on low heat. Put this stir-fry on a bed of rice or serve as is.


This is the Citrus Teriyaki Sauce I love because it is sesame and gluten free.

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Pumpkin Pie Protein Cookies

These yummy, healthy cookies will keep your sweet tooth at bay and fuel your active lifestyle. This recipe packs between 15-25g of protein per batch and contains no refined sugars. Of course, I have included modifications to remove the top 8 allergens if you need to.

Sooo let’s get started…

First you will need…

  • 1 scoop/23g (3 tbsp.) Vanilla or Chocolate Protein Powder (I used Evolve Classic Chocolate)
  • 2-3 tbsp. Pumpkin Puree
  • 2 tbsp. Almond Butter Powder (or you could substitute any flour or powdered nut butter)
  • 2 tbsp Nut or Seed butter (microwave to easily pour)
  • 1-2 tbsp. Granulated or Liquid Sweetener (to taste)
  • 1/2 tsp. heaping Pumpkin Pie Spice
  • 1/4 tsp. Ground Cinnamon
  • 1/8 tsp. Ground Nutmeg
  • 1/2 tsp. Pure Vanilla Extract
  • 2 tbsp. Water or liquid to desired consistency (this is going to depend on what powder, sweetener, and flour is used)


  • Preheat oven to 375 degrees F
  • Combine all dry ingredients into a bowl
  • Mix in all wet ingredients, except for the water

  • Once your ingredients have been mixed well, slowly add in liquid until you get a firm cookie dough consistency (looks like this batter)
  • Place parchment paper on a cookie sheet and roll cookie dough into even balls and place on the cookie sheet
  • Flatten dough balls to about a 1/4 inch thickness, these will not spread much
  • Place in oven and bake for 10-12 minutes (or until they look nice and golden brown)
  • Remove cookies from oven and let cool for 10 minutes
  • Lastly, put on your favorite toppings such as chocolate, nut butter, or frosting & ENJOY!!!