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Baked Egg Rolls and Cauliflower Fried Rice!

Chinese take out at home for a fraction of the calories!!


🍚Cauliflower Fried Rice 150g Serving- 

80cals 5P/12C/1F


  • 300g Riced Cauliflower
  • 1/2 Yellow Onion Diced
  • 4 Cloves Garlic Minced
  • 170g Frozen Carrots & Peas Thawed
  • 1/4 Cup Green Onion Diced
  • 1 tsp Asian Garlic Chili Paste
  • 1 Whole Egg Scrambled
  • Soy Sauce
  • Salt & Pepper


  1. Heat pan on med-high heat. Add onion, salt & pepper. Sauté for 3-5 min until translucent. Add Garlic, cook for 1 min.
  2. Add riced cauliflower & soy sauce. Stir.
  3. Add carrots & peas, green onion & chili paste. Stir and season with salt and pepper. Add scrambled egg. Stir & enjoy!


🍤Baked Shrimp Egg Rolls – Makes 6

1 egg roll: 92 calories, 8P/15C/.5F


  • Egg Roll Wrappers
  • 6oz Broccoli Slaw
  • 3 Cups Shredded Cabbage
  • 1/2 pound Mini Salad Shrimp
  • 1 TSP Grated Ginger
  • 1 TSP Garlic Chili Paste
  • Soy Sauce
  • Salt & Pepper


  1. Preheat oven to 400.
  2. Put the pan on med-high heat. Spray with cooking spray and add broccoli slaw and shredded cabbage. Season with salt & pepper, stir.
  3. Add Soy Sauce, Ginger and Chili Paste. Stir, cook for 3 minutes and remove from heat. Let cool before making egg rolls.
  4. Weigh out 55g of slaw mixture, add 20g of salad shrimp. Put the mixture in the middle of an egg roll wrapper and follow package directions on how to roll.
  5. Use water to seal up edges.
  6. Put on a lined baking sheet that has been sprayed with cooking spray. Spray the tops of the egg rolls with cooking spray.
  7. Put in a 400-degree oven for 15 min & flip when halfway done.


Omit the egg from the fried rice and the shrimp from the egg rolls so you can enjoy this awesome recipe!!😘


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