Pineapple fried rice is the perfect summer side dish for grilled chicken or fish. It can also be a meal on it's own by mixing in cooked shrimp, chicken, pork, or keep it vegan with tofu.

Succulent, juicy, Mexican spiced chicken is pan seared served on a mountain of light a fluffy cilantro-lime cauliflower rice then topped with a light, fresh, tomato salsa, a few slices of avocado, a drizzle of the most amazing, creamy, dreamy, cilantro-lime crema and a few dashes of your fave hot sauce. So many colors, so many flavors, so many textures, so much deliciousness your pretty little head my just explode!!!!!!! It’s like a little Mexican fiesta in a bowl!

Using flavors inspired by a favorite recipe for moroccan spaghetti, these sweet potatoes are stuffed with chicken, apricots, and eggplant that have been seasoned with a unique blend of herbs and spices. See notes for a vegan option as well as time-saving options.

Everything you love about a salmon and avocado sushi roll, served in a bowl on a bed of light, fluffy garlic-ginger cauli-rice.

This Thai-inspired chicken stew is packed with my favorite flavors and it pairs perfectly with cauliflower rice and stir-fried bok choy. You’ll be amazed how just a little effort yields so much lip-smacking umami.

I promise I do use other herbs than cilantro. I am really sorry if you are one of those people who genetically hate cilantro because it tastes like soap. This has been one of my favorite ways to make grilled chicken for a long time. I am not really sure why it has taken me so long to post the recipe for it. It is super simple and always a huge hit for a crowd. You can easily double this recipe and grill a bunch of chicken for a BBQ or if you just want to eat a lot of chicken. I prefer to grill this recipe because the flavor really shines. You can also pan fry it if you don’t have a grill. I find that it usually takes long to cook on a stove (or maybe my stove stinks). This chicken is great by itself or served on top of a salad, cauliflower rice or with a bunch of super fresh summer salsa.

This meatball recipe was originally created out of mistake. I didn’t have a lot of food in the house but I had dried chiles so I decided to make a sauce and then all I had was ground beef for protein. Logically the thing to do was to make meatballs and I had some leftover cilantro cauliflower rice to go with it. Now this is one of my favorite recipes and the smoked jalapeno kraut on top complements the flavors perfectly.

This is a kick-butt recipe I stole from my grandma and made Paleo-friendly. Enjoy over steamed vegetables or cauliflower rice.

A long, long time ago, I used to eat out and get takeaway a few times a week. I did love to cook, but when I was getting home late from work, it was easy just to buy dinner. When we would eat at an Indian restaurant (or get Indian takeaway), I would order one of two dishes - Butter Chicken or Chicken Tikka Masala. If I ever made one of these dishes at home, it would usually be from a jar. These days I like to know what goes in to the meals that my family eats - and this means fresh, whole foods and a variety of herbs and spices - no numbers, and no crap. I have made Butter Chicken several times before from scratch, but never using a slow cooker. Seriously, why did I not have one of these babies before!! Cooking is so easy when you use a slow cooker (easy enough that you don't need to settle for takeaway, so long as you plan a little bit ahead) and the results are fantastic. If you are cooking meat, it is always really tender or falling off the bone, depending on what cut of meat you are cooking. This version of Butter Chicken is delicious, healthy and so easy to prepare. I would have to say it is in my top four slow-cooker meals, along with my Slow Cooker Cashew Chicken, Slow Cooker Lamb Shanks and Slow Cooker Osso Bucco.

How to make the easy and classic korean dish made up of cauliflower rice or regular white rice topped with an array of sautéed vegetables, meat, your choice of sauce, and a crispy fried egg known as Bibimbap. Gochujang sauce adapted from The Ancestral Table.

This stir-fry is sure to hit the spot! Loaded with protein and veggies with the cauliflower rice and bok choy it is sure to leave you asking for more!

Want a great alternative to the regular old stuffed green pepper? Here is a great way to mix things up. Stuff the poblano with chorizo and cauliflower “rice” add some veggies, top with salsa and you have yourself a Mexican inspired stuffed pepper! Ole!

This is such a flavorful recipe, it's unbelievably easy to get on the table, will please anyone - even those who have trouble eating broccoli! - and you'll probably have most of the ingredients in your refrigerator already! It's dairy-free, however if you can have a little bit of cheese I suggest sprinkling the top of the casserole with parmesan for the last 15 minutes of cooking time. This recipe is a great meal by itself, but it also pairs well with some cauliflower rice to absorb the sauce.

Cauliflower is one of the most diverse vegetables out there: We enjoy it mashed, pureed, and grated into rice. However, we also enjoy it simply cut into florets and roasted, and it pairs perfectly with the caper relish in this dish.