Cauliflower Fried “Rice”

I have been obsessing over cauliflower fried rice for months! I’ve decided it’s time to share the recipe with you! Not only do I love the taste, I also love the vibrant colors. This is day two of a 30 day nutrition reset I am doing for myself. I’ll be posting recipes that fit the paleo/keto/whole30 lifestyle. If that’s your jam, stay tuned! Moving on to the nutrition packed cauliflower fried rice!


You will need:

1 head of riced cauliflower (you can either grate it yourself, or buy it pre-riced)

1 chopped red pepper

1 chopped green pepper

2 large grated carrots

1/4 cup of red onion

1finely chopped jalapeno

2 minced garlic cloves

1/2 tsp Salt

1/2 tsp Pepper

Cooking oil: Preferably avocado or coconut oil


  1. Start by sautéing the onion, garlic, carrot, peppers and jalapeno on medium heat. I like to cook with avocado oil.
  2. When the peppers have softened, add the riced cauliflower. Stir often to prevent the cauliflower from burning.
  3. Add in the salt and pepper. I often add extra garlic powder after I’ve had a taste….you can never have too much garlic!
  4. Cauliflower only takes a few minutes to cook, once it has started to brown it is ready to eat!
  5. Add a protein, I like to top mine with grilled chicken.

*You can also add gluten free soy sauce or coconut aminos if you like those flavours.


I hope you find as much joy in this dish as I do!

Eat Your Veggies ❤


Paleo Cinnamon Buns

Chef Aryanna is at it again! This time she put her skills to the test and came up with this delicious Paleo Cinnamon Bun recipe!


You will need

1 3/4 cup tapioca Flour or Arrow root flour
1/4 cup Almond Flour
1/4 cup coconut Flour
1/4 Tsp Salt
1 tsp Baking Powder                                                                                                                           1/4 cup coconut oil
3 Tbs Almond milk with vanilla
1/3 cup coconut Cream from canned coconut milk.
2 tsp Maple Syrup
3 eggs

50 dates puréed in 1 1/2 cup water
1tsp cinnamon

1/4 cup maple syrup for bottom of pan.


1. Mix Almond flour, tapioca flour, coconut flour, salt and baking powder in a medium bowl.
2. In a separate bowl mix coconut oil, almond milk, coconut cream and maple syrup with a whisk until smooth.
3. Add dry ingredients with wet ingredients.
4. Purée dates with water until smooth with a few chunks. Then add Cinnamon to date and mix in.

5. Roll out: spread plastic wrap on counter top. Sprinkle tapioca Flour on plastic wrap. Sit dough on plastic wrap and sprinkle tapioca Flour on dough to help with it not sticking. Roll out till a 1/4 of an inch thick and spread date puree on top.
6. Roll dough into a log shaped pastry. Cut out 9 – 12 buns. Put parchment in bottom of pan. Pour maple syrup into bottom of pan. Doughs texture will be very soft, it will improve as it bakes.
7. If buns don’t fit the whole pan you can put aluminum foil in the space where there is no bun to help them cook evenly.                                                                                                     8. Bake at 350 for 35minutes



Enjoy your treat!

Aryanna and Charity ❤

Paleo Waffles

My little sister, Aryanna, has done the impossible! She developed a delicious paleo waffle recipe. With her permission, I am sharing it with you! These waffles are dairy and gluten free and made with no processed sugar.


You will need:

1 egg

3 egg whites

3/4 cup almond flour

1/4 cup+ 2TBSP of chick pea flour

4 TBSP almond butter

1/4 cup almond milk

2 TBSP Maple Syrup

1 tsp baking powder

1/4 tsp salt


Start by whipping egg whites until soft peaks form, set aside for later.

Mix Almond flour, chickpea flour, baking powder, salt and maple syrup together in one bowl.

Melt the almond butter and add to the already mixed ingredients. Next add almond milk, egg and egg whites. Mix until smooth.

Heat greased waffle iron to medium heat. Cook for two minutes. EAT UP!


We hope you enjoy them as much as we did!

Aryanna and Charity ❤

Gluten Free Pizza Bites

Happy National Pizza Day! I didn’t know that was even a thing until this morning, at which time I knew I had to participate. Pizza has been one of the few things I miss from my previous gluten filled life. I channeled my creativity for 30 minutes and came up with these tasty bite size treats!

For the Dough: 

3/4 cup of almond flour

3/4 cup of white rice flour

2 eggs (and a yolk for sealing the edges)

2 TBSP of melted coconut oil

Salt and Pepper to taste



1/4 cup of Pizza Sauce of choice

1/4 cup of chopped Pepperoni

1/4 cup of chopped Green Onions

Cheese is optional. I did mine without and they still tasted great!

Mix all your dough ingredients together until you can form a ball. Dust a piece of parchment paper with some extra rice flour and roll the dough out. You can decide how thick you want your bites to be but I preferred thinner. Cut into small squares, mine were about 1-1.5 inches in length and width. Place the squares onto a parchment lined baking sheet. This recipe makes 18-20 bites. You should have 36-40 squares cut out of your dough.

Next place a small spoonful of sauce onto each square. I then added some chopped up pepperoni and green onion. Just a few pieces go a long way! Next, place the top layer of dough over the toppings. You will need to press around the edges with your fingers to help seal the bites. Don’t worry if some sauce gets pressed out.

The final step its to seal the edges with some egg yolk. I find using a brush the easiest way to do this. Paint the edges of your bites with the egg yolk. If you use too much you will be able to peel the excess egg off after cooking. Next, place them in the oven at 350 degrees for 8-10 minutes.


They taste amazing dipped in some extra sauce! I hope you enjoy National Pizza Day!

Eat Your Veggies!



12 Days Of Christmas: #9 GF DF Gingerbread

It’s day 9! The weekend is approaching and you may be planning some last minute baking. These gingerbread cookies should be on your to do list!


You Will Need:

1 1/2 cups of almond flour

3/4 cup of tapioca flour

1 Egg

2/4 tsp ginger

1 tsp cinnamon

1//8 tsp cloves

3 TBSP coconut oil

3 TBSP molasses

2 TBSP Maple Syrup

1/2 tsp of vanilla

Mix the dry and wet ingredients separately before combining. Once you have a smooth dough roll out and cut into desired shapes. Bake in the oven for 10-12 minutes at 350 degrees.


Don’t forget to share 😀




12 Desserts of Christmas: #7 Fudge Balls!

Only 5 more days until Christmas!!!!!!!

Here is another super easy recipe! It also happens to be one of my go to snacks for travelling. Dates are naturally sweet and when put through a food processor have a smooth fudgy texture. You can roll them in a topping of your choice for a prettier presentation.

You will need:

1 cup of dates

1/4 cup of Nut Butter

1/4 cup of chopped pecans (or a nut of your choice)

1/4 cup cocoa powder

2 TBSP of Maple Syrup (add more if texture is dry)

Place all ingredients in a food processor (if you don’t have one you will need to chop the dates up really small) and mix until all ingredients are combined. Roll in small bite size balls and roll in topping of choice. Here are some ideas for toppings:



Chopped nuts





12 Desserts Of Christmas: Dark Chocolate Nanaimo Bars (GF,DF)

I went into this venture with a lot of  trepidation. Nanaimo squares are one of the most popular Christmas desserts in Canada and everybody has their own version. The nainamo bars I’m used to are extra sweet and have a smooth creamy center. Personally, I am not the sweets lover I once was. I prefer dark chocolate to milk, black coffee to sweetened and fruit now tastes like candy. This didn’t happen overnight but as I decreased my processed sugar intake my taste buds changed. I set out to make a nainamo bar that had pleasing textures and was allergy friendly. What I ended up with was a delicious, not too sweet, dessert made entirely out of whole ingredients. The bars are gluten free, dairy free and refined sugar free. You cannot detect the avocado in the filling, it is completely masked by the fluffy coconut cream.


What You Will Need:

For the filling:

1 ripe Avocado

1/4+1/8 tsp of mint extract (sorry about the weird measurements 🙂

1/4+1/8 cup of coconut cream

1/8 cup coconut milk

2 TBSP coconut oil (melted)

For the base:

1 cup shredded coconut

1/2 cup coconut flour

2 eggs

1 TBSP coconut oil (melted)

2 TBSP cocoa

3 TBSP maple syrup

For the top:

2/3 cup Dark Chocolate (if you want a sweeter dessert you can choose a lower percentage of chocolate)

1 tsp coconut oil

You are going to start by making the filling so that it has time to set in the fridge. Combine avocado, coconut milk, coconut oil and maple syrup until smooth. Fold in the coconut Cream (1/4+1/8) and add mint extract. You can add more or less until you achieve desired taste. Place in fridge for 30 minutes.

Next is the base. Combine all ingredients and press in to a 8×8 baking pan lined with parchment paper. Bake at 350 degrees for 10 minutes. The crust was not very sweet, which is how I like it, but you can add more syrup if desired. After it has finished baking, let it cool completely before adding the filling on top. If your base is too dry when you try to press it, you can add another TBSP of maple syrup to help you achieve the proper texture.

For the top layer melt dark chocolate and coconut oil together. Spread over the top of the middle layer and place in the freezer for a few minutes, to prevent the chocolate from melting the center, before transferring to the fridge. Once the chocolate has formed a hard layer on top it is ready to eat! If the chocolate is too hard, when you try to cut it, you need to let it thaw a few minutes before cutting.



Sorry about the poor lighting in these photos. The centre is actually a lovely mint colour!

If you decide to tackle one of my desserts please tag me and show me your creation! @charityelliottnutrition on Instagram and EatReal4Life on Facebook!



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