Healthy Recipes

Coconut and Lime Cauliflower Fried Rice

When I traveled to Southeast Asia, I fell in love with the food. Traditional dishes, such as pad thai and chicken satay, were so quick and easy to prepare, and always bursting with flavor. Very soon I began to understand how delicious coconut and lime could be used in savory dishes and with the ample variety of rice and noodle dishes, you might say it was hard to leave a carb unturned.

Now, whenever I get nostalgic about my past travels through Asia, I like to experiment with similar flavors at home. This Coconut and Lime Cauliflower Fried Rice balances fresh, bright flavors like lime juice and lime zest with coconut milk and shredded coconut.

My absolute favorite thing about this dish is how it uses cauliflower instead of rice. If you haven’t done this before, I highly suggest you give it a try. Cauliflower is lighter on the carbohydrates than rice, absorbs the flavor of almost anything you cook with it (in this case, creamy coconut milk, zesty lime juice, and fresh cilantro), and bumps up your vegetable intake. It might sound strange, but once you process the budget-friendly veggie into to small pieces, it really does look like rice!

This “fried rice” recipe makes a large batch (8 servings) and extras store well in the fridge. So, if you’re not serving a crowd, wrap up any leftovers and enjoy them during the week. Serve the rice as a side with protein, or feel free to get creative and add other veggies or meat to make a stir-fry.

Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings 8 Servings
Calories 127 kcal
Author Totallysam


  • 2 medium heads cauliflower , cut into bite-sized pieces
  • 1 tbsp extra-virgin organic coconut oil , divided use
  • 1 13.66-oz can unsweetened organic lite coconut milk
  • 1 cup shredded unsweetened coconut
  • 4 tbsp fresh lime juice , divided use
  • 4 tbsp finely chopped lime zest
  • 1/2 cup finely chopped cilantro; reserve a small amount for garnish
  • 1/4 tbsp sea salt (or Himalayan salt)


  1. Place half of cauliflower in food processor; pulse until cauliflower is chopped into pieces about the size of rice. Repeat with the other half. Set aside.

     2) Heat oil in large nonstick skillet over medium-high heat.

     3) Add cauliflower; cook, stirring frequently, for 4 to 6 minutes.

     4) Add coconut milk, coconut, and 3 Tbsp. lime juice. Bring to a boil. Reduce heat to medium-low; gently boil, stirring occasionally, for 8 to 12 minutes, or until tender and liquid evaporates.

     5) Add remaining 1 Tbsp. lime juice, lime zest, cilantro, and salt; cook for 2 minutes, or until lime juice evaporates.

     6)Divide evenly into eight serving bowls; garnish evenly with cilantro.

Recipe Notes

Nutritional Information (per serving):
Calories: 127
Total Fat: 9 g
Saturated Fat: 7 g
Cholesterol: 0 mg
Sodium: 56 mg
Carbohydrates: 10 g
Fiber: 4 g
Sugars: 4 g
Protein: 3 g

P90X/P90X2 Portions
½ Fat
1 Vegetable

P90X3 Portions
½ Carb
2 Fat

Body Beast Portions
2 Vegetable
2 Fat

Portion Fix Containers
1 Green
½ Blue
½ Orange

Chicken Florentine

This classic Chicken Florentine recipe makes for an easy weeknight meal that comes together in a flash. In this healthy version, lean chicken breast is topped with steamed spinach. Since Chicken Florentine just wouldn’t be the same without some gooey melted cheese on top, a slice of melted mozzarella cheese is the finishing touch.

The end result is so delicious, you’d never know this Chicken Florentine recipe is healthier than the rest. We wrote the recipe as a single serving for convenience, but it can be easily scaled up to serve more – or for meal prep throughout the week.

If you don’t have a steamer, you can quickly cook spinach leaves in a medium-hot, nonstick pan. You don’t even need oil! As it heats up, the moisture in the spinach causes it to wilt just as if it were steamed. If you decide to cook it this way, stir frequently to prevent sticking.

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Servings 1 Serving
Calories 251 kcal
Author Totallysam


  • 1 tbsp olive oil
  • 2 cloves garlic finely chopped
  • 1 4-oz raw chicken breast boneless, skinless, pounded thin
  • 1 cup steamed spinach
  • 1 slice part-skim mozzarella (or provolone) cheese about ½ oz.)


  1. Preheat oven to 400° F.,

     2) Heat oil in ovenproof skillet over medium-high heat.,

     3) Add garlic; cook, stirring frequently, for 1 minute.,

     4)  Add chicken; cook for 3 to 5 minutes on each side, or until no longer pink in the middle. Remove from heat.,

     5) Top chicken with spinach and cheese.,

     6) Bake for 2 to 3 minutes, or until cheese is melted.,

Recipe Notes

P90X/P90X2 Portions
½ Fat
1 Protein
½ Dairy
½ Vegetable

P90X3 Portions
½ Carb
1½ Protein
1 Fat

Body Beast Portions
1 Vegetable
3 Protein
1 Fat

Portion Fix Containers
1 Green
1 Red
1 Blue
1 tsp.

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