Pineapple Cauliflower Fried Rice

Pineapple Cauliflower Fried Rice

Doesn’t everything just look more delicious when its served inside a pineapple?

Pineapple Cauliflower Fried Rice

And speaking of pineapple’s, I went to a truly amazing event hosted by Pineapple DC last week. Samin Nosrat author of Salt, Fat, Acid, Heat shared how she fell in love with Cooking at Chez Panisse and worked from busser to chef and everything she learned about cooking. She also taught us how to make Ceaser Salad dressing which was amazing! Her new book, which I can’t wait to get, is about breaking all the rules when it comes to cooking. And rather than relying on recipes that detail specific amounts and cooking time, you should trust your palette to tell you how much or little of each ingredient to add. Furthermore, she said that she believes everyone can cook! Yes, we are looking at you! You are born with a sense of taste and you should always trust your palette to guide you in your cooking. I have been thinking a lot about this over the past few days. And while I agree to some extent, I think there are a whole host of factors to consider. First of all, not everyone wants to be a cook. I think a lot of people just have no desire to learn (you are missing out). Second, not everyone has time to cook. The reason a lot of people don’t cook is because they lack time. For me, I only can cook because I prioritize it over other activities. A third point is that when it comes to food safety, everyone should learn thing or too and always ensure they are cooking their food enough so that they do not get sick. And last but not least, learning how to cook healthy may not be intuitive. Of course, everything tastes better with butter (fat) and salt, but learning how to cook with those ingredients sparingly. And for that, I hope you continue to try my recipes!

Pineapple Cauliflower Fried Rice

Pineapple Cauliflower Fried Rice

Pineapple Cauliflower Fried Rice

Pineapple Cauliflower Fried Rice

a quick and easy one pan meal ready in 30 minutes

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2


  • 4 shrimps defrosted if frozen
  • 2 tsp olive oil divided
  • 1 clove garlic
  • 1/2 cup pineapple chunk
  • 1 cups cauliflower fried rice
  • 1/4 cup edamame
  • 1/2 cup zucchini
  • 1 egg
  • 1 tbsp soy sauce (or use a gluten free version)
  • 1 tsp sesame oil
  • 1 small purple ninja radish
  • 1 red scallion
  • 1 tbsp cilantro


  1. In a large pan, add the olive oil and shrimp. Cook for about 4 minutes on each side. 

  2. Meanwhile, cut the pineapple. If you want to use the pineapple as a serving dish, you have to scoop/cut out the pineapple. Either way, you want the pineapple to be cut into small 1 inch cubes. 

  3. Cut the zucchini into small 1/2 inch cubes. 

  4. Once the shrimp is done, place them to the side. In the same pan, add the tsp of olive oil and minced garlic clove, cauliflower, edamame, and zucchini. Cook for about 5 minutes. 

  5. After 5 minutes, add the egg, soy sauce and sesame oil and cook for another 5 minutes. 

  6. Add the shrimp and incorporate them into the dish. 

  7. Put the pineapple cauliflower fried rice into a bowl or the pineapple. 

  8. Use a mandolin to slice the radish.

  9. Thinly slice the red scallion.

  10. Chop up the fresh cilantro. 

  11. Garnish with the radish, scallion, and cilantro. 

Pineapple Cauliflower Fried Rice

Pineapple Cauliflower Fried Rice `

Peanut Brown Rice Noodle Veggie Bowls

Peanut Brown Rice Noodle Veggie Bowls

Well, it appears to be winter again. And this recipe happens to be perfect for winter weather. I think everyone craves a warm bowl of noodles on cold days and I am no exception.

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However, unlike many comfort noodle dishes, this one is full of…you guessed it… veggies! In fact, I stuffed 6 different veggies in here, 2 types of mushrooms, kale, leeks, and of course, 2 types or radishes.

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What I like about this combination is that it hits all the flavor  and texture notes. It’s sweet from the peanut butter, salty and crunchy from the kale chips and the mushroom and sesame oil provides that umami flavor. It’s pretty much everything you could want in one warm bowl. So, what are you waiting for?

peanut rice noodle veggie bowls

Peanut Brown Rice Noodle Veggie Bowls

Peanut Brown Rice Veggie Noodles

smooth, crunchy, sweet, salty, umami, what more can you ask for?
Servings 2


For the peanut sauce:

  • 2 Tbsp peanut butter
  • 1 Tbsp sesame oil
  • 1 tsp low sodium soy sauce
  • 1 tsp freshly grated ginger
  • 1 clove garlic, minced
  • 2 tbsp warm water

For the veggie bowls:

  • 2-3 cups kale
  • 4 tsp olive oil, divided
  • a pinch of salt
  • Cooking Spray
  • 1 leek, cleaned and chopped
  • 1 cup cremini mushrooms
  • 2-4 shitake mushrooms
  • 2 oz of brown rice noddles
  • 1 small red radish, thinly sliced
  • 1 small watermelon thinly slice
  • 1/2 cup edamame
  • 2 TBSP sesame seeds


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Make the sauce. Microwave the peanut butter for 30 seconds. Add the peanut butter, sesame oil, soy sauce, ginger, garlic, and warm water to a small bowl. Mix until combined.
  3. Wash and destem the kale. Add to a medium bowl and toss with 2 tsp of olive oil and salt.
  4. Spray a baking sheet with Cooking Spray.
  5. Spread the kale on the baking sheet and bake in the oven for 8 minutes on each side.
  6. Meanwhile, clean and chop the leeks and mushrooms. In a medium pan add the remaining olive oil, leeks and mushrooms. Cook for about 15 minutes until tender.
  7. Cook the brown rice noodles according to the package.
  8. Thinly slice both radishes with a mandolin.

  9. To assemble, add one ounce of brown rice noodles to a bowl and spoon 2 tbsp of the peanut sauce. Then add the kale, leeks, mushrooms, radish, and edamame and top with sesame seeds.


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Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

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Fish Tacos with Jicama Radish Slaw

Fish Tacos with Jicama Radish Slaw

I am back! It’s been 3 long weeks of dealing with the unexpected demise of my computer, arguing with techs, and finally purchasing a new one. During this downtime, I have been busy making lots of plans and thinking about upgrades I want to make to my blog. I joined food blogger pro with the hope of enhancing a lot of the technical and design aspects of my blog to make it more enjoyable for you my readers!

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Three weeks ago, I was in the middle of exploring recipes with different types of radishes. I had actually already created all my radish recipes and the recipes for my next ingredients, right before my computer died, so I am picking up where I left off! All my photos are happy to finally make it off my camera and onto these pages!!

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I cannot waste an opportunity to celebrate taco Tuesday, so today I am sharing a new recipe for fish tacos with Jicama Radish Slaw!

Fish Tacos with jicama radish slaw

Fish Tacos with Jicama Radish Slaw

Fish Tacos with Jicama Radish Slaw

Fresh fish tacos with light and tangy toppings

Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 6


For the pickled onions:

  • 1/2 red onion
  • 1/2 apple cider vinegar
  • 2 tsp sugar
  • 1/2 tsp salt
  • 3/4 cup water

For the tacos;

  • 1/2 cup jicama
  • 2-3 small radishes
  • 3 limes
  • 6-8 oz cod (fresh or defrosted)
  • 1 tbsp sesame oil
  • 2 tbsp low sodium soy sauce
  • 1 tsp minced ginger
  • Cooking Spray
  • 6 tortillas
  • 1/2 an avocado, sliced


  1. Preheat the oven to 350 degrees Fahrenheit.

  2. Quick pickle the onions. Thinly slice the red onions and place into a jar. Add the apple cider vinegar, sugar, salt, and water into the jar. Cover the jar, give its quick shake and place it in the fridge for at least an hour.
  3. Make the jicama radish slaw. Thinly slice the jicama into matchsticks, (as close as you can to matchsticks). Thinly slice the radishes using a mandolin. Add the jicama, radishes, and juice of two limes into a bowl, and place in the fridge for at least 30 minutes.
  4. Mix together the sesame oil, soy sauce, and ginger.
  5. Spray a small glass pyrex with Cooking Spray.
  6. Add the cod to the pyrex and pour over the soy mixture.
  7. Place in the oven for 10 minutes. After 10 minutes flip the fish over, and cook for another 10 minutes, until the fish flakes when you separate it with a fork.
  8. Lightly toast the corn tortillas (I did this in my toaster oven).
  9. To assemble, mash some avocado onto a tortilla. Add roughly 1 ounce of fish, a spoonful of the jicama radish slaw, and top with a few slices of pickled onions.


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Be sure to follow figsandflour on instagram and tag your recipes with #figsandflour! You can also follow the Figs & Flour Facebook page. I would love to see what you are cooking in your kitchen!

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Ingredient of the week: Radishes

Radishes are certainly an unlikely ingredient of the week to feature. They are usually after thoughts or additions to salads and tacos, not the star. However, watermelon radishes are now an instagram obsession, and I have been looking for them ever since. Then I found out they would be in my grocer box and I new I had to use them!


Alas, what can you do when nature isn’t as bright as you hoped!


Radishes are very low calories vegetable, only 16 calories per 100 grams. Interestingly, they are a very excellent source of vitamin C.