Cauliflower Fried Rice

This bowl of Cauliflower Fried “Rice” does not make me miss the real thing in the slightest! The texture is so similar to regular rice that it will fully satisfy your craving. I usually buy the riced cauliflower from Trader Joe’s and use the whole bag for this recipe. If you can’t find riced cauliflower at your grocery store, it takes about a minute to make in the food processor- just pulse until you reach a rice-like size.

I usually make a big batch of this and keep it in the fridge for a few days. It makes for great leftovers and you can add any sort of protein you like. I’ve done it with shrimp, chicken thighs, and steak and all are equally delicious and satisfying.

Cauliflower Fried Rice

This Cauliflower Fried Rice is a delicious alternative to your traditional take-out fried rice. Paleo, Whole30, gluten free, dairy free, and so amazing!

Course Appetizer, Main Course, Salad, Side Dish
Cuisine dairyfree, glutenfree, whole30
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5 people
Author lexiborr


  • 1 medium head of cauliflower or 5 cups riced cauliflower
  • 4 cloves garlic minced
  • 1/2 cup frozen or fresh peas
  • 1/2 cup red, green and yellow peppers chopped
  • 1/4 cup red onion chopped
  • 3 medium scallions sliced
  • 2 tbsp coconut aminos
  • 1/2 tbsp coconut oil
  • 1 large egg
  • 1/4 tsp sea salt
  • 1/4 tsp ginger powder
  • Dash of black pepper
  • 1 lemon juiced


  1. Chop cauliflower head into big chunks then pulse in a food processor until a rice-like consistency forms. Alternatively you could buy riced cauliflower from Trader Joe's or most grocery stores (just make sure the only ingredient is cauliflower). 

  2. In a medium sized pan, heat coconut oil over high heat. Add cauliflower, peas, garlic, onion, and scallion. Let cook for five minutes stirring frequently. Add coconut aminos, garlic, ginger salt and pepper, and then continue to stir fry.

  3. Reduce the heat to low, cover the pan, and cook until the cauliflower is tender, 6 to 8 minutes.

  4. Uncover and push mixture to the sides of the pan to create an opening in the center. Then add the egg and scramble.

  5. Add fresh squeezed lemon juice. Mix well and add more coconut aminos, salt or pepper to taste. Serve immediately or store in an airtight container for 3-4 days.


Almond Butter Bark

It doesn’t get much better than this! Just a few ingredients are needed to make the most satisfying sweet, creamy almond butter bark drizzled with dark chocolate!

Almond Butter Bark

This easy almond butter bark is made with a few simple ingredients, and has no added sugar! It's full of healthy fats and is a delicious, satiating snack or dessert! You don't need a food processor to make this and it comes together in minutes.
Course Dessert, Snack
Cuisine Paleo, Vegan
Prep Time 1 hour 5 minutes
Total Time 1 hour 5 minutes
Servings 10 pieces
Author lexiborr


  • 1/3 cup coconut oil melted/cooled
  • 1/2 cup smooth almond butter
  • 1/2 tsp vanilla extract

Chocolate drizzle:

  • 1/4 cup chocolate of choice I use 100% cacao
  • 2 tbsp coconut oil

Optional add ins: chia seeds, shredded dried coconut, cacao nibs or chopped nuts/seeds


  1. Line a baking tray with parchment paper.

  2. Combine the melted coconut oil, almond butter and vanilla extract in a bowl and mix until well combined.

  3. Spread mixture on the baking tray and freeze for about 30 minutes.

  4. Oven the stove, simmer chocolate and coconut oil to create the chocolate drizzle. 

  5. Drizzle chocolate over bark and add optional toppings. Freeze for 30 more minutes. 

  6. Remove tray from freezer and break bark apart into large pieces. Store in airtight container in the freezer.

Paleo Chicken Tenders

Delicious Paleo Chicken Tenders made with a mix of almond meal, egg and spices and baked to perfection. These easy chicken tenders are perfect for an easy weeknight dinner and over a salad for lunch the next day!

Paleo Chicken Tenders

These Paleo Chicken Tenders are easy to make and packed with flavor! A healthy version of a childhood favorite. Grain free, dairy free and low carb.

Course Appetizer, Main Course, Side Dish
Cuisine Paleo
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 tenders
Author lexiborr


  • 1 lb. organic skinless chicken breasts pounded and cut into strips
  • 1 large egg whisked
  • 1/2 cup almond meal
  • 1 tbsp avocado oil
  • 1/4 tsp sea salt
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder


  1. Preheat oven to 425F.

  2. Place almond meal, sea salt, paprika, garlic powder and black pepper in a small bowl and stir to combine.
  3. Crack egg into another bowl and whisk with avocado oil and lemon juice.

  4. One by one, dredge each chicken tender in the egg bowl,  and then dip each into the dry mixture. 

  5. Place the coated tenders on a baking pan lined with parchment paper. Bake for 20 minutes, flipping the tenders half way through. When done, the chicken tenders will be golden brown and completely cooked through.
  6. Remove tenders from the oven and allow to cool before serving.

Recipe Notes

Keep chicken tenders stored in an airtight containers in the fridge for up to 4 days. I love prepping a big batch of these and adding them to salads and nourish bowls!

Paleo Carrot Cake Muffins

I LOVE carrot cake. My grandma used to make carrot loaf for every holiday and it was my absolute favorite. I created a paleo version but it tastes like the real thing! These muffins are delicious enough to serve to anyone, paleo or not! I love drizzling some melted coconut butter on top for a frosting like taste!

Paleo Carrot Cake Muffins

These muffins are moist, perfectly sweet and filled with whole foods goodness. Grain free, dairy free and refined sugar free. 

Course Breakfast, Dessert, Snack
Cuisine Paleo
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Author lexiborr


  • 1 1/2 cup blanched almond flour
  • 1 tsp pumpkin pie spice
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • pinch sea salt
  • 3 large eggs room temp.
  • 3/4 cup shredded carrots
  • 3/4 cup unsweetened applesauce
  • 1/4 cup raw honey
  • 1/4 cup creamy almond butter
  • 1/2 tbsp coconut oil melted/cooled
  • 1/2 tsp vanilla extract
  • 1/4 cup chopped walnuts

Optional topping ideas: chopped pecans or walnuts, extra sprinkle of cinnamon or melted coconut butter.


  1. Preheat oven to 350F.

  2. In a large bowl combine almond flour, baking soda, pumpkin pie spice, cinnamon, and sea salt.

  3. In a separate bowl, whisk eggs and add apple sauce, honey, almond butter, coconut oil and vanilla extract.

  4. Add the wet ingredients to the dry and stir until well combined. Fold in the shredded carrots and chopped walnuts.

  5. Scoop the batter evenly into the muffin tins, filling them about 3/4 full.
  6. Bake for about 25 minutes, or until a toothpick inserted in the middle comes out clean.
  7. Let muffins cool on a cooling rack. Enjoy immediately or store in an airtight container in the fridge for up to five days, or freeze them. 

Paleo Chocolate Tahini Cookies

Paleo Chocolate Tahini Cookies

Paleo Chocolate Tahini Cookies packed with dark chocolate and sweetened with maple syrup. The tahini adds depth to the flavor and gives the cookies a rich, creamy, and decadent texture and taste! Gluten free, grain free and dairy free!

Course Dessert, Snack
Cuisine dairyfree, glutenfree, Paleo
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 16 cookies
Author lexiborr


  • 1 cup blanched almond flour
  • 1/2 cup raw cacao powder or cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/3 cup tahini
  • 1 large egg room temp.
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil melted/cooled
  • 1 tsp vanilla extract
  • 1/3 cup dark chocolate chips


  1. Preheat oven to 325F and line a cookie sheet with parchment paper.

  2. In a mixing bowl, beat together the tahini, coconut oil, maple syrup, egg, and vanilla extract.

  3. Mix the almond flour, cacao powder, baking soda and sea salt together in a separate bowl. Then add the dry mixture to the wet ingredients and mix until a doughy consistency forms.

  4. Fold in the dark chocolate chocolate chips. Use a spoon or cookie scoop to drop dough into 12-14 balls. Flatten with a fork gently and bake for 10-12 minutes. 

  5. Allow cookies to cool on a wire rack. Enjoy immediately, or store in an airtight container up to 4 days in the fridge or freeze for up to one month.

Cajun Cauliflower “Steaks” with Arugula Pesto

Cajun Cauliflower "Steaks" with Arugula Pesto

For a new take on cauliflower, try these cauliflower "steaks" with a cajun kick and a dairy-free, vegan arugula pesto sauce! 

Course Appetizer, Main Course, Side Dish
Cuisine Paleo, Vegan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 "steaks"
Author lexiborr


Cauliflower "Steaks"

  • 1 large head of cauliflower
  • 2 tbsp avocado oil
  • 3-4 tsp Cajun spice blend or similar spices
  • 1/4 tsp sea salt

Arugula Pesto Sauce

  • 1 bunch Italian parsley
  • 1 handful fresh arugula
  • 2 cloves fresh garlic
  • 1 lemon, juiced
  • 1/4 cup tahini
  • 2 tbsp extra virgin olive oil
  • sea salt + black pepper to taste


  1. Preheat oven to 400F and slice your cauliflower into 1-inch “steaks,” leaving the large stem at the bottom so it helps them hold together.
  2. Place "steaks" on a parchment lined baking sheet and rub the "steaks" with avocado oil and spice blend.
  3. Bake for 25-30 minutes, flipping carefully at the halfway point.

  4. While the "steaks" are baking, prepare the Tahini Pumpkin Seed Pesto by adding all ingredients to a food processor and pulse until a creamy sauce is formed.
  5. Plate cauliflower and spread pesto sauce on top.
  6. Garnish with fresh lemon and pumpkin seeds and serve!