Fullgreen USA, 71 McMurray Road, Suite 104, Pittsburgh, PA (2026)

05/22/2026

We love a good quiche. And this low-carb, light & healthy ‘Cauli-crust Quiche’ is epic... Not only is it light on carbs and filled with healthy eggs and veg, it delivers on flavour, has a wonderfully crispy, cheesy crust and is only 150 calories per serving. How?

Here’s everything you need to know…

MACROS (Per Serving)

✅ Net Carbs: 4g
✅ Protein: 14g
✅ Calories: 150 kcals

INGREDIENTS (6 Servings)
2 packs of Fullgreen Cauliflower Rice (400g / 14oz)
1 Courgette, sliced
1 cup of Mushrooms, sliced
A handfull of Cherry Tomatoes, halved
1 small bag of Spinach leaves
2 cloves Garlic, minced
3 large whole Eggs
3 Egg whites only
3 tbsp of 5% fat Greek Yoghurt
1 cup of your preferred Mature Cheese, shredded
2 tbsp of Parmesan Cheese, grated
2 tsp pf Dried Thyme
Salt & Pepper

HOW TO MAKE IT
Mix 2 packs of Fullgreen Cauli Rice, with Parmesan Cheese and Dried Thyme. Spray a nonstick tart dish with a little Olive Oil and spread the Cauli Rice mix over the base. Pop it under the grill for 5-10 minutes (on a high heat) so that the cheese starts to brown. Then set it aside.
In a large non-stick frying pan over medium-high heat, sauté all the veggies with plenty of Garlic, Salt and Pepper. When they’re cooked, layer them into the tart dish.
In a mixing bowl, whisk the Eggs/Egg Whites, Greek Yoghurt and shredded Mature Cheese together - until thoroughly combined.
Pour this mixture over the veggies in the tart dish and place the dish in a preheated oven at 350°F/180°C. Cook for 35 minutes or until the top of the quiche is golden, and the filling is set / no longer jiggles.
Let it cool for 10 minutes before slicing and serve with a fresh salad.
Enjoy!!

Recipe created by .official

05/19/2026

Prawns ‘A La Plancha’ with Garlic Cauli Rice - Low-carb, 5-minute Wonder
Maybe a little early in the season for a full-on backyard cookout but the sun is here (intermittently at least!) and this dish is the perfect excuse to take the barbecue.

MACROS (Per Serving)

✅ Net Carbs: 5g
✅ Protein: 30g
✅ Calories: 190 kcals

INGREDIENTS (2 Servings)
2 packs of Fullgreen’s Riced Cauliflower & Broccoli (400g / 14oz)
400g of Jumbo Prawns, with the tails on
4 cloves of Garlic, crushed
Juice of 1 fresh Lime
1 tbsp of Soy Sauce
Extra Virgin Olive Oil
Cracked Black Pepper, to taste

HOW TO MAKE IT
This is a wonderful no-frills dish so there’s no need to stand on ceremony. Literally pull the heads off the Prawns and toss their bodies (with the shells still on) into a mixing bowl along with the crushed Garlic, Lime juice, Soy Sauce and cracked Pepper.
Set the bowl aside for an hour in the chiller. You ‘can’ butterfly and devein the Prawns but there’s really no need!
When the grill’s heated-up and it’s time to cook, place the Prawns over the charcoal and spoon the crushed Garlic from the marinade onto an oiled plancha (metal grill plate).
Crisp-up the Garlic - letting it develop a honied golden brown colour and a proper crunch. Then throw the Cauli Rice over top and fold it together with the Garlic. Add a little leftover marinade to help things along.
The Garlic Cauli Rice will only take a minute and ideally the Prawns will be ready at the same time so gather the family around with their bowls and serve them at the grill. With a bit of luck they’ll have brought you a cold drink. Enjoy!!

05/12/2026

Gotta try this silky, spinachy, super-healthy Spanakorizo - with .official Cauli Rice
This turbo-charged version of the classic Greek dish is nutrient-dense, low-carb, delicious - and quick-to-cook.

It’s perfect as a main course or side dish with crusty bread and olives...

MACROS (Per Serving)

✅ Net Carbs: 28g

✅ Protein: 18g

✅ Calories: 340 kcals

INGREDIENTS (2 Servings)
2 packs of Fullgreen Cauliflower Rice (400g / 14oz)
1lb of fresh Spinach Leaves, washed dried and chopped
2 Eggs, poached
1 Leek, diced
1 clove of Garlic, minced
1 Onion, finely chopped
2 cups of Vegetable Stock
Juice of 1 Lemon
1 bunch Dill, finely chopped
1 bunch of Parsley, finely chopped
Extra Virgin Olive Oil
Ground Pepper, to taste

HOW TO MAKE IT
Chop Leek, Onion and Garlic and heat a little Olive Oil in a pan over medium heat. Sauté until translucent. Then add the Spinach and stir for 4-5 minutes until wilted.
Now add the Vegetable Stock and lower the heat, allowing it to gently simmer for 10 minutes until most of the liquid has steamed away.
Add the Lemon Juice, Dill, Parsley, and Pepper (probably avoid Salt as the Vegetable Stock will provide this). Stir together and add the Cauli Rice before turning the heat off completely.
Quickly soft boil 2 Eggs (5-6 minutes) and stand in cold water for a minute to loosen the shells
Spoon the Spanakorizo into two bowls, with a drizzle of Extra Virgin Olive Oil and a peeled soft-boiled Egg on each.
Serve and enjoy!!

05/05/2026

This “Raw Vegan Stir Fry” may be the healthiest, most delicious thing we ate this weekend - and it only took 10 minutes to throw together, contains no meat and involved no cooking!

The recipe for this riot of nutrient-dense, high flava satisfaction (smothered in savoury Satay Vinagrette) is below… You have to try it...

Macros (Per Serving)

✅ Net Carbs: 26g

✅ Protein: 15g

✅ Calories: 500 kcals

INGREDIENTS (Serves 2)

VEGGIES
Fullgreen’s Riced Broccoli & Cauliflower (200g / 7oz)
2 Peppers (Yellow and Red), sliced & deseeded
2 mini Cucumbers, thinly sliced
1 large Avocado, sliced
1 large Carrot, shredded
¼ Red Cabbage, thinly sliced
¼ head of Broccoli, optional
2 Spring Onions, chopped
Fresh Coriander
Crushed Cashews
Juice of one Lime
Salt & Pepper to taste

SATAY VINAIGRETTE
2 tsp of Garlic Paste - or 1 clove of fresh, chopped Garlic
2 tsp of Ginger Paste
2 tbsp of Peanut Butter
1 tbsp Tamari
1 tbsp Rice Vinegar
1 tbsp of Lime Juice
1 tsp of Lemongrass, minced and bruised (optional)
A little Water

HOW TO MAKE IT
This is very fast and there’s nothing to test your cookery skills!
First. combine Peanut Butter, Tamari, Rice Wine Vinegar, Lime Juice, Garlic, Ginger, and Lemongrass in a blender on medium speed. There’s no need for Oil because the PB and Tamari already brings that! However a trickle of water will thin out the ingredients a little and help them to emulsify.
Now wash, chop and shred your veggies, making some very fine and others a little more chunky - for variety. Throw them in a bowl and toss them with Lime Juice and the Dressing you just made (keeping some aside for serving). At this time also add the chopped Coriander, a sprinkle of crushed Cashews and season with Salt and Pepper...
Now it’s time to serve accompanied with Fullgreen Cauli Rice (no need to cook) plus that extra dressing.
ENJOY!

04/24/2026

Easy delicious ‘Butter Bean Curry’ with *NEW* Cauli Rice!!!

This vegan-friendly dish is so satisfying, even meat lovers can’t resist. It’s our go-to meal for no-meat days and takes less than half an hour to cook!
It’s made with humble bean but it’s sure to fill your belly and your heart!

AND it goes great with our aNEW ‘Riced Cauliflower with Carrots & Peas’ - which is available NOW at your nearest

RECIPE (Serves 4)
2 packs of Fullgreen Riced Cauliflower with Carrots & Peas (400g / 14oz)
1 tin of Butter Beans, drained (14 oz / 400g)
1 tin 400g (14 oz) tin chopped Tomatoes
1 medium Onion, chopped
4 tsp of Garlic Paste - or 2 cloves of fresh, chopped Garlic
2 tsp of Ginger Paste
1½ tbsp of Mild Curry Powder
2 tsp of Garam Masala
1 tsp of Ground Coriander
½ tsp of Ground Cumin
½ tsp of Turmeric
1 small tin of half-cream Coconut Milk (200g / 7 oz)
A handful fresh, chopped Coriander
A little Oil

How To Make It
Rinse and drain the Butter Beans and set them aside.
Heat a little Oil in a large non-stick frying pan and sauté the chopped Onion over Medium heat, until soft and slightly browned
Add the Garlic and Ginger pastes, Curry Powder, Garam Masala, Ground Coriander, Cumin and Turmeric. Cook for a further minute or two - until fragrant, continuously moving so it doesn’t stick.
Pour in the chopped Tomatoes and Coconut Milk. Stir until everything is combined and the Coconut Milk’s fat is fully dissolved. The sauce should be silky smooth.
Now add the Butter Beans and bring to a gentle simmer, before reducing the heat to Low. Season with Salt and Pepper and cook for 15 minutes - until the Curry Sauce thickens
Whilst the Curry is cooking there’s plenty of time to prepare the Cauli Rice (it only takes a few mins). If you can’t get to Asda (to buy our Cauli Rice with Carrots and Peas), pour a cup of frozen Carrots and Peas into a seperate pan and stir over a gentle heat until the veg thaws. If you are trying our new product, simply skip that step and add the Cauli Rice to the pan, cooking for 2 minutes.
When the Curry is ready, sprinkle a handful of chopped Coriander over the top and serve immediately with the Cauli Rice
Enjoy and tell us what you think!

04/20/2026

Try our new (delicious) Cauliflower Rice with Carrots & Peas… it goes GREAT with EVERYTHING- it’s filled with 100% non GMO veggies and it’s low carb to keep you healthy
Find it in the Free-from aisle at your nearest

04/14/2026

🌶️ GRILLED SEABASS with CAULI RICE & ASIAN SLAW 🌶️
Super-tasty, sweet and spicy Recipe Below 👇

✅ Ready In 15 Mins
✅ Low Carb & Calories
✅ Healthy Lean Protein & Veggies

MACROS PER SERVING
◾ 450 kcals
◾ 50g Carbs
◾ 25g Protein

INGREDIENTS (Serves 2)
◾2 pouches Fullgreen’s Riced Cauliflower (400g / 14oz)
◾2 Seabass Fillets
◾1 Papaya (chopped)
◾1/2 small White Cabbage (shredded)
◾12 Cherry Tomatoes (roughly chopped)
◾Fine Green Beans (chopped)
◾1 Carrot (shredded)
◾1 Fresh Chilli (finely chopped)
◾Fresh Coriander/Cilantro (chopped)
◾1 tsp of Ginger Paste
◾1 tsp of Garlic Paste
◾1 tbsp of Thai Fish Sauce
◾2 tbsp Low Sodium Soy Sauce
◾2 tbsp Sesame Oil
◾3 tbsp of White Balsamic Vinegar (or Rice Vinegar)
◾Juice of 1 Lime
◾Crushed Peanuts (To top)
◾Fresh Asparagus (optional)

Method
◾In a large bowl, combine the chopped Papaya, shredded White Cabbage, carrot, roughly chopped Tomatoes, chopped Fine Green Beans, finely chopped Chilli, and lots of fresh Coriander/Cilantro
◾In an old jam jar (or other container with a lid!) combine the Ginger Paste, Garlic Paste, Fish Sauce, Soy Sauce, Sesame Oil, Vinegar and Lime juice.
◾Put the lid on the container and shake until all the ingredients are fully combined
◾Brush the Seabass Fillets with a little of this dressing and grill or BBQ on a high heat for 5-7 minutes - until the skin is crispy
◾Whilst the fish is cooking, dress the ‘Slaw’ with the remainder of the dressing and add 30g of crushed peanuts for some added crunch
◾Serve the grilled fish and slaw with a side of Cauli Rice (Microwave for 2 mins) and some fresh asparagus (optional)
◾Add one Seabass Fillet per person and pour any remaining marinade over the dish
◾We always bring some Soy Sauce to the table just in case!

So easy and so delicious!

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03/30/2026

Who said healthy eating was boring?
This Hummus Bowl is 🔥 for lunch

HOW TO MAKE IT
Heat Falafels in the oven or air fryer for 10 minutes at 180°C / 360°F
5 mins before the Falafels are done add a little Olive Oil to a frying pan and gently saute .official Cauliflower Rice with Za’atar Spices and season with Salt and Pepper
When ready, serve the Cauli Rice topped with a couple of generous dollops of Hummus, the Falafels, chopped Cherry Tomatoes 🍅, fresh Mint leaves, a handful of Dried Fruit’n’Nut mix - and ENJOY!! 😍

Thanks to for posting!

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03/27/2026

Low-carb Recipes like this 👆direct to your inbox every Friday (sign up at Fullgreen.com) xx

This Cajun Shrimp Cauli Rice comes together in under 20 minutes and leaves everyone with a smile on their face and a spicy tingle on their lips.

MACROS (Per Serving)

✅ Net Carbs: 15g

✅ Protein: 27g

✅ Calories: 260 kcals

INGREDIENTS (3 Servings)

2 packs of Fullgreen Cauliflower Rice (400g / 14oz)
1 cup / 250ml of Chicken Stock
1lb / 500g of Jumbo Shrimps, peeled and de-veined
2 tbsp of Butter
10oz / 300g of Vine Cherry Tomatoes
2 cloves of Garlic, minced
2 tsp Smoked Paprika
2 tsp Onion Powder
2 tsp Dried Oregano (or Herbs de Provence)
½ tsp Cayenne Pepper
1 tsp crushed Chilli Flakes
1 tbsp of Tomato Paste/Pureé
Handful of Spring Onions, chopped
Plenty of Black Pepper
A little pinch of Salt

HOW TO MAKE IT
Mix together the Cajun Seasoning ingredients (Paprika, Onion Powder, Oregano, Cayenne and Chilli Flakes).
Melt the Butter in a large Skillet or Wok over a medium heat. Add the minced Garlic and half of the Cajun Seasoning.
Sauté the Shrimp until they’re just done (not too long!) and transfer them to a covered plate.
Sauté the Tomatoes for 5 minutes, over a medium heat, before adding the remaining Cajun Seasoning, a squeeze of Tomato Pureé and the Chicken Broth. Simmer for 2-3 minutes minutes more so the stock starts to thicken
When the stock has thickened a little, add the Cauli Rice and coat it with the seasoned juices before adding the Shrimp back and cooking for a minute to make sure everything is hot..
Season with plenty of cracked Black Pepper and a little Salt, serve and enjoy!!

03/25/2026

Looking for a low carb alternative to rice that doesn’t compromise on satisfaction?
Find .official riced cauliflower in the rice aisle

Spotted in Sainsbury’s by xx

03/23/2026

Presenting a FRESH, COLOURFUL & DELICIOUS TABBOULEH using .official Cauliflower Rice!

Your only task —> chopping up some salad items and herbs 🌿 and you’ve got yourself a super quick, healthy and tasty main meal or side dish.

📌 INGREDIENTS (Serves 2)

👉Chop very finely a large handful of parsley and about 10 mint leaves and put into a bowl
👉Add 2 sliced spring onions
👉Finely dice 2 deseeded medium tomatoes and add them to the party
👉Add 2 heaped tbsp of pomegranate seeds
👉Now open up the Fullgreen Riced Cauliflower (no need to heat!) and stir it into the bowl
👉To dress, mix in 2 tbsp extra virgin olive oil, 1 tbsp pomegranate molasses, the juice of half a lemon, a good pinch of sea salt and a few grinds of black pepper

It’s done 🎉

Optional extra - serve with some sticky glazed halloumi for summer food perfection ☀️

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