Paleo Fried (cauliflower) Rice with Coconut Honey Chicken

This has become a favourite in our house, and my 4 year old says “this isn’t even cauliflower!” There’s always some leftover for lunch the next day too, which is a bonus! It is low carb too (more so if you omit the honey). Let me know what you think!

Fried Cauliflower Rice

1/2 large cauliflower head
coconut oil
2 cloves garlic, minced
2 tsp ginger, finely grated
1 small onion, diced
200g nitrate-free bacon, diced
4 button mushrooms, diced
1 carrot, diced into small piece
1/2 head broccoli, diced into small pieces
Red capsicum, diced
Coconut amino sauce
2 eggs


  1. In a food processor, process the cauliflower until the pieces are the size of a grain of rice. Cook in a steamer for about 10 minutes, or until tender (not mushy). Put aside.
  2. Add 1 Tbs of coconut oil to a wok, and once melted, fry the garlic and ginger until fragrant. Add onion, bacon and mushrooms and stir-fry until the onion is soft and bacon is cooked.
  3. Add the carrot and broccoli and stir fry for a few minutes until tender. Add the capsicum and stirfry for a further minute.
  4. Add the cooked cauliflower and stir through well.
  5. Add a good dash of coconut aminos and stir well.
  6. In a small bowl, gently beat the eggs, and season with salt and pepper. 
  7. Push the “rice” mixture to the side in the wok, pour in the egg and cover with the mixture. Let it stand for 15 seconds and then stir egg through thoroughly until well cooked.
  8. Place a lid on your wok to keep the “rice” warm while you prepare the chicken.

Coconut Honey Chicken

500g chicken breast, cut into 2cm cubes
1/4 cup coconut flour
2 Tbs coconut oil
1/4 cup raw honey
1 Tbs sesame seeds


1. Tip the coconut flour into a clean plastic back and add the chicken. Twist the top of the bag closed (trapping some air inside so there is room for the food to move) and give it a good shake. This is the easiest, least messy way to coat the chicken.

2. Heat the coconut oil in a frypan and add the chicken. Fry for about 2 minutes, until golden brown, and then turn the pices. Repeat until all sides are brown and chicken is cooked through. Drain on paper towel.

3. Heat the honey over low heat until runny. Pour over the chicken and toss to coat. 

4. Serve over fried rice and sprinkle with sesame seeds.




Speckled Coconut Slice

I am always looking for new snacks for the kids. You have to be a little creative when you can’t just grab some crackers, make a sandwich, cut up some cheese etc. Add daycare to the mix, and nuts are also off limits. Yesterday, I was feeling a bit creative in the kitchen. So, I poked around in the pantry and pulled out some seeds, dried cranberries and some dairy-free chocolate chips and decided to make a new creation. We often make mini muffins, or loaves, so a slice was decided on to make it feel a bit different to the usual. This is what I came up with, and I made it again today (a slightly improved version) to ensure it wasn’t a fluke. The kids enjoyed it, and I hope you do too!


Speckled Coconut Slice
Makes 24 small squares

coconut oil (for greasing tin)
1 ripe banana
1/4 cup sunflower seeds
1/4 cup pepitas (pumpkin seeds)
1/4 cup dried cranberries
1/2 tsp bicarb (baking) soda
1/4 cup coconut flour
3 eggs
1/2 cup choc-chips*
1 Tbs shredded coconut

1. Preheat oven to 180°C. Grease a slice tin (mine is about 25 x 17cm) with coconut oil and line the base with baking paper.
2. In a medium-sized bowl, mash the banana. Add in all remaining ingredients, except the choc-chips. Mix until well combined. Gently stir through choc-chips.
3. Spoon the mixture into the tin, and with the back of a dessert spoon, smooth it out so it is spread evenly. Sprinkle with shredded coconut.
4. Bake in oven for about 20 minutes, until brown on the edges.
5. Cool on a wire rack and then cut into small squares.
*You could sub the choc-chips for sultanas or coconut flakes if you wish (:


Paleo Pizza Night

My husband brought home a pizza stone last night. I love pizza. Doesn’t everyone? Pizza and paleo though? An oxymoron. I had heard of people making paleo pizza with cauliflower, but all the recipes I had viewed seemed to use cheese. I wanted a dairy free version. So tonight I experimented with my first ever paleo pizza recipe. Everyone has their own set of crucial ingredients when it comes to pizza. Mine are pineapple and mushrooms. Mushrooms were off the menu apparently as they had somehow fallen off the weekly shopping list. So I made do with what I had. And accepted the fact that this probably wasn’t going to taste much like pizza at all, but would allow me to try something new and make use of the new pizza stone.

ImageSo, I grabbed a head of cauliflower, and cut it up into smaller florets.


Then I put it into the food processor with the standard blade attachment, and processed until rice grain-sized.

ImageThen I placed the cauliflower in a microwave safe bowl, placed it in the microwave and zapped it for 3 minutes, stirred, then zapped for another 3 minutes.  Next I added 2 eggs, stirred through until well combined. I seasoned with salt, pepper and some garlic powder (minced fresh garlic would work fine too).

ImageI then lined the pizza stone with some baking paper. Because, well, lets face it, the pizza stone is for actual pizza dough, not cauliflower…

I spooned some of the mixture onto the baking paper, into the centre of the stone. About 1 1/2 cups will make a good-sized pizza, but whatever size you like really! Then, using the back of a dessert spoon, push and smooth the mixture out into a circle.




Bake in the oven for about 20 mins until browned around the edges. Remove from the oven and top with your favourite pizza ingredients.

ImagePlace back in the oven for about 15 minutes.

Remove from oven, slice, and enjoy with a side salad.

ImagePaleo Pizza (Paleo, Grain-free, Dairy-free)

Makes 2 medium-sized pizzas


1/2 head cauliflower
2 eggs
1 tsp garlic powder


  1. Preheat oven to 200°C.
  2. Roughly chop the cauliflower into florets. Place them into a food processor with a standard blade, and process the cauliflower until the pieces are about the size of a grain of rice.
  3. Place the processed cauliflower into a microwave safe bowl, and microwave for about 6 minutes, until tender. It is a good idea to stir the mixture halfway through the microwave time.
  4. Mix 2 eggs into the cauliflower and stir through until well combined. Season with salt, pepper and garlic powder (minced garlic would work fine too).
  5. Line the pizza stone with some baking paper. Spoon 1 1/2 cups of the mixture onto the baking paper, into the centre of the stone. Using the back of a dessert spoon, push and smooth the mixture out into a circle.
  6. Bake in the oven for about 20 mins until browned around the edges.
  7. Remove from the oven and top with your favourite pizza ingredients. Then place back into the oven for a further 15 minutes.
  8. Remove from oven, slice and serve.