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 `

Spaghetti Squash Shrimp Pad Thai

Did you know that true pad thai does not have peanut butter as an ingredient? Per usual we had to add one of our favorite condiments which in all likelihood ruins pad thai as it was intended. In fact, I really did try to not use peanut butter in this recipe, but after shopping at 4 grocery stores without any luck in finding tamarind paste, I just had to give up and add in the peanut butter to my sauce.


Spaghetti Squash is a great substitute for all kinds of noodles. It has a similar look and texture to pasta but has far fewer calories and carbohydrates than pasta. When spaghetti squash first became a fad, I think about 5 years ago, I hatched a plan to trick my younger sister into believing it was actual pasta. The two of us are as opposite as opposites can be when it comes to food. Growing up we made my mom’s life as difficult as possible never eating the same thing as each other. So while I started (finally) eating lots of veggies a few years back, she has yet to really jump on that bandwagon. If you remember from earlier this week, she only will eat broccoli if it’s doused in Chinese sauce. Her other veggies of choice included cucumbers, onions, and mushrooms-the really nutrient dense ones ;). Anyways, back to this plan, I cooked spaghetti squash with pesto and Parmesan (of course not letting her see the preparation). When she took a bite, she knew something was up but couldn’t figure it out, so she just had to give in and eat the rest of the dish. I think I kept the secret going for over a week before I told her. And now of course, she won’t eat spaghetti squash again, just to be difficult.



Spaghetti Squash Pad Thai

  • Servings: 2
  • Print

A healthier take on a personal favorite


– 1 spaghetti squash – 4 tsp of olive oil, divided – 2 cups of broccoli florets – 2/3 cup of edamame – 1/2 cup carrots – 1 egg – 8 shrimps – 2 TBSP of green onions, chopped – 2 TBSP cilantro, chopped – 2 TBSP peanuts chopped

For the sauce – 2 TBSP of peanut butter – 1 TBSP of soy sauce – 2 tsp of honey – 1 TBSP fish sauce – 1 tsp red chili paste – 2 TBSP rice vinegar – juice of 1/2 lime


  1. Preheat the oven to 350 degrees.
  2. Cut the spaghetti squash in half remove the seeds.
  3. Pour 1 tsp of olive oil into each half of the spaghetti squash.
  4. Place two halves face down on a baking sheet. Cook for 40 minutes until you can stick a fork through the skin.
  5. Meanwhile, make the sauce. Add the peanut butter, soy sauce, honey, fish sauce, red chili paste, rice vinegar, and lime juice into a small bowl and mix well.
  6. In a large skillet, add the remaining 2 tsp of olive oil. Start by adding the broccoli florets and shrimp.
  7. Cook for 5 minutes and then add the carrots, edamame, and egg. Cook until tender.
  8. Pour the sauce into the skillet with the veggies and shrimp.
  9. When the squash is cooked, use a fork to remove the spaghetti squash from the skin.
  10. Add the spaghetti squash to two bowls. Top the squash with veggies and shrimp.
  11. Garnish both bowls of pad thai with lime juice, green onions, cilantro, and chopped peanuts.
  12. Enjoy warm!


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!


Avocado Basil Zoodles & Shrimp

There is nothing like carrying your groceries on a humid 100 degree day, nothing. This is especially true when you decide it’s necessary that you buy a watermelon on said day (perhaps a hint for next week).

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Carrying watermelons and groceries reminds me of growing up and going to pick pumpkins. My mom’s rule was always “you only can pick a pumpkin that you can carry.” However, she never specified the distance that one must carry said pumpkin. So my sister and I (especially my sister) always pushed the limit.

me (right) and my sister carrying our pumpkins (like i said we pushed the limit)                      we were also 90s fashion icons

That is exactly how i feel about walking with groceries. I always can carry what I buy at the store but I never factor in the distance. I make the same mistake every time and today was no exception.

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So after carrying my groceries in the DC heat (which never lets up), I crave something fresh and cool. That is where the zoodles come in. Zucchini is totally a trendsetter when it comes to spiralizing phase. And as is the case with zucchini, nothing beats the original. I find it easy to mess up when I am spiralizing other veggies but zucchinis always come out perfect and this recipe is no exception!

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Avocado Basil Zoodles & Shrimp

  • Servings: 1 bowl
  • Print

A creamy avocado basil sauce pairs perfectly with spiralized zucchini


  • 1 large zucchini’s
  • 2 tsp olive oil
  • 8-10 medium basil leaves
  • 1/2 an avocado
  • 1 clove garlic, minced
  • 1 TBSP Parmesan cheese
  • 5 shrimp (if frozen, defrosted)


  1. Spiralize the zucchini
  2. In a large skillet add 1/2 tsp of olive oil and the spiralized zoodles. Cook for 3-5 minutes
  3. In a small food processor or blender, add the bail, avocado, garlic, and 1 tsp of olive oil. Pulse until well combined.
  4. Add the cooked zoodles to a bowl. Pour the avocado sauce over the zoodles.
  5. In the same pan, add the last 1/2 tsp of olive oil. Add the shrimp (I defrosted frozen wild shrimp). Cook the shrimp for 5-8 minutes.
  6. Add the shrimp to the bowl of zoodles, sprinkle the Parmesan on top.
  7. Enjoy

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

Shrimp Tacos with Apricot Strawberry Salsa

Are you shocked? I am putting yesterday’s fruit salsa on tacos. yes it’s predictable. I don’t care, do it anyway.

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I am all about convenience when it comes to healthy cooking. I usually like to buy frozen shrimp (only if it’s wild that is). But now that I am not 10 steps from Trader Joes, I couldn’t find wild frozen shrimp. So I went ahead and bought a few fresh ones.

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I got home and realized all over again why I buy them frozen. I had to peel and devein them. And it’s not just any vein its the intestine… enough said.

So moral of the story, sometimes buying frozen shrimp is not only quicker, it’s more appealing.

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

Carrot & Shrimp Peanut Satay

I wanted to share more recipes with spiralized veggies with you, but like yesterday, I am having no such luck. Does anyone have any tips for spiralizing carrots? The ones I bought were just too small. What about spiralizing in general? Are you a fan? I most certainly am! I think its a great way to eat more veggies throughout the week. That’s not to say I am against carbs, I just think spiralizing veggies is a great technique and a fun way to eat your veggies.

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But, alas, I could not spiralize these veggies so this is how I cut them into ribbons.

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carrot & shrimp peanut satay

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This recipe is great served cold so its perfect to pack as a cold lunch for the Spring!

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Cauliflower Fried Rice

Instead of the spiralized craze, I am thinking of starting a new “ricing” craze. You can turn vegetables (especially cauliflower) into a rice like texture to use instead of rice? Any thoughts? Actually I haven’t tested this technique on anything but cauliflower yet… but I’ll keep you posted.

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For this cauliflower fried rice recipe I am using one of my favorite new products that I have shared with you before-frozen riced cauliflower from trader joes. It’s so quick and easy and cuts down prep time by a lot!

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This recipe packs a lot of veggies! The cauliflower base provides a full cup and in addition I added another 1.5 cups per serving. 2.5 cups of veggies-that’s more than many Americans eat in day let alone one sitting. Carrots, Mushrooms, and Edamame are some usual suspects in fried rice so those are the veggies features in this recipe.I added some shrimp for protein in addition to the egg to make this one well rounded dish!

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One note: soy sauce even low-sodium has a lot of sodium! One tablespoon of low-sodium soy sauce had 460 mgs! Try not to add more than the recipe calls for!

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