Broccoli chicken salad

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Kids are making friends with salad

I don’t like the kids getting older. I still think of them as the 5 and 3-year-olds I first met so many years ago. I struggle to reconcile the man-sized 13-year-old, and almost man-sized 10-year old that rock around the house now. While I struggle to think of the boys getting older, I eagerly embrace the ever-expanding list of foods they will eat and are willing to try.

One meal for all

For many years I would have to make multiple meals which made my weekends busy and annoying. We have finally reached a point that I can make one meal, and every person will eat it. I am sure every parent with fussy children understand how I feel and how much I longed for this day to come. It is so lovely I don’t have words to explain my joy. 

This salad was one of the first recipes that I managed to get everyone not only to eat, but enjoy so much they asked for it again. I know right.

Meets everyone’s needs

It might sound like I have it easy now, but it still isn’t simple to come up with a meal that fits the likes and dislikes of the family. New recipes need to meet fall in the small sweet spot that is in the centre of the family requirements

Jaime

  • Doesn’t like cold food unless the food is wet. 
  • Loves meat, the more animals in a meal the better.
  • Likes vegetables but not too many vegetables. 
  • This means salads have to be covered in a dressing or sauce before he will consider eating it and the balance of meat to vegetables has to be even.

Elliot

  • Doesn’t want to eat meat, wants to be a vegan (this is a whole blog post in the making). 
  • He will eat chicken but doesn’t like it.
  • Likes vegetables but not all vegetables.
  • Will eat hot or cold food and loves anything that can be smothered in mayo.

Liam

  • Loves meat.
  • Will eat hot or cold meals.
  • Not eats a range of vegetables including broccoli (his favourite), kale, green beans, carrots, onions and lettuce.
  • He doesn’t like spicy food or mayo.
  • Allergy to nuts.

Cath

  • Likes all meat.
  • Will eat all vegetables except peas (which are legumes anyway). 
  • I don’t care if it is hot or cold.
  • I like sauce any spicy food and sauces.
  • Allergy to nuts.

As you can see the space to find a meal that works for everyone is small, but I seem to have found a winner in this recipe.

Broccoli chicken salad recipe

Ingredients

Broccoli chicken salad ingredients - chicken breast, broccoli, red onion, bacon, sunflower seeds, raisins, easy mayo and coconut vinegar
Broccoli chicken salad ingredients
  • 1 1/2 cups chicken breast, cooked and cubed
  • 1 1/2 cups broccoli florets, steamed
  • 1/4 cup red onion, chopped
  • 2 tbsp. sunflower seeds
  • 2 tbsp. raisins
  • 2 rashers bacon, cooked and crumbled
  • 1/3 cup easy mayo
  • 1 tbsp. coconut vinegar
Broccoli chicken salad
Broccoli chicken salad
Broccoli chicken salad
Broccoli chicken salad

Broccoli chicken salad 

  • Servings: 8
  • Rating: ★★★★★
  • Print

A fresh salad that is full of flavour and texture



Credit: Cath @ easycleaneats

Ingredients

  • 1 1/2 cups chicken breast, cooked and cubed
  • 1 1/2 cups broccoli florets, steamed
  • 1/4 cup red onion, chopped
  • 2 tbsp. sunflower seeds
  • 2 tbsp. raisins
  • 2 rashers bacon, cooked and crumbled
  • 1/3 cup easy mayo
  • 1 tbsp. coconut vinegar

Directions

  1. Instructions
  2. In a bowl, combine all of the ingredients and make sure that everything is well coated.

Nutrition

Per Serving: 375 calories; 18 g fat; 7 g carbohydrates; 43 g protein

Equipment

  • Knife
  • Chopping board
  • Mixing bowl
  • Spoon
  • Measuring cups
  • Measuring spoons

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Coconut meatballs

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Something different

Sweet and savoury balls of awesome. If you have come this far, you obviously want some new flavour combinations to try. Coconut and pineapple go well together. We all know the Pina colada principle applies. We also know pineapple and pork go well together. Hawaiian Pizza is a firm favourite around here. Enter some creative madness (or genius) why not combine all three flavours?

Pork, pineapple and coconut

Genius doesn’t always mean perfect. This recipe was no exception. Knowing that these flavours would work didn’t make the recipe easy to develop. As always eating your mistakes helps to refine the recipe but this one felt the envy genius might have been madness. After. Many tries (6 in total) I finally got it right.

Coconut meatballs recipe

Coconut meatball ingredients

Ingredients

  • 1 cup toasted coconut threads
  • 1 tsp. cayenne pepper
  • 1 cup crushed pineapple
  • 2 tsp. coconut aminos
  • 1 1/2 tsp. ginger 
  • 3 garlic cloves minced
  • 1/2 tsp. chilli
  • 4 spring onions, thinly sliced
  • 2 eggs, beaten
  • 1 kg minced pork
Coconut meatballs

Coconut meatballs

  • Servings: 10
  • Rating: ★★★★★
  • Print

“Sweet



Credit: Cath @ easycleaneats

Ingredients

  • 1 cup toasted coconut threads
  • 1 tsp. cayenne pepper
  • 1 cup crushed pineapple
  • 2 tsp. coconut aminos
  • 1 1/2 tsp. ginger 
  • 3 garlic cloves minced
  • 1/2 tsp. chilli
  • 4 spring onions, thinly sliced
  • 2 eggs, beaten
  • 1 kg minced pork

Directions

  1. Mix all ingredients together in a large bowl until evenly mixed.
  2. Roll the meat into small balls about the equivalent of one heaped teaspoon per ball.
  3. Place the balls on a baking tray lined with baking paper or a silicone liner.
  4. Bake in a preheated oven at 180 degrees C/ 350 degrees F for 30 minutes until the balls are golden all over.

Nutrition

Per Serving: 243 calories; 16 g fat; 5 g carbohydrates; 21 g protein

Equipment

  • Bowl
  • Baking tray
  • Baking paper or a silicone liner
  • Tongs
  • Measuring cups
  • Measuring spoons
  • Scales
  • Knife
  • Chopping board

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

BLT salad in a jar

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Easy meals are what I live for, this salad one of the easiest things to make and so tasty it is ridiculous.

A classic with a spin

Bacon, lettuce and tomato in a jar with a simple dressing. I love this salad as a take to work lunch option. On the rare occasion that we have bacon leftover from breakfast this is what I use it for. Bonus points for a plastic free meal when you use a big glass jar. 

BLT salad in a jar recipe

Ingredients

BLT salad in a jar ingredients
  • 4 slices bacon, cooked and crumbled
  • 2 tomatoes, diced
  • 2 cups cos lettuce
  • 2 cups iceberg lettuce
  • 1/4 cup easy mayo
  • 2 tbsp. milk
  • 2 tbsp. sour cream
  • Salt and pepper
Make the dressing and put some at the bottom of the jar
Make the dressing and put some in the bottom of the jar
Add the bacon to the jar
Add the bacon to the jar
Add the tomato to the jar
Next add the tomato
Finally add the lettuce to the jar
Finally add the lettuce to the jar
Shake and serve salad.
Salad ready for a shake and serve

BLT salad in a jar 

  • Servings: 2
  • Rating: ★★★★★
  • Print

This easy salad is a great lunchtime and simple to make ahead



Credit: Cath @ easycleaneats

Ingredients

Directions

  1. Instructions 
  2. In the bottom of a jar mix together the mayo, milk, sour cream, salt and pepper.
  3. Add the bacon to the jar followed by the spring onions, tomatoes, iceberg lettuce, and then the cos lettuce.

Nutrition

Per Serving: 239 calories; 20 g fat; 11 g carbohydrates; 8 g protein

Equipment

  • Mason jar
  • Fork or whisk
  • Knife
  • Chopping board
  • Measuring cups
  • Measuring spoons

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Sausage and pepper salad

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Some advantages to going out of town

My partner in crime has to travel around a bit as part of his job. Usually, it’s a few trips a year and the odd day trip down to Hamilton thrown in to make life interesting.  I don’t like it when he heads out of town, I kind of like having him around, so it sucks when he goes away. The exception to this is when he goes to Hamilton. Trips south of Auckland usually come with a pit stop at Pokeno bacon.

What is Pokeno bacon?

Pokeno Bacon is the place to go for the best sausages and bacon in New Zealand, hands down.  Their products are made using fresh locally-sourced pork. This means you get the best quality product and they support the local community. 

If you find yourself driving into Auckland from the south, you will come across the Mercer service station. Even if you don’t need fuel or a leg stretch you should stop off and head into the Pokeno Bacon Mercer cafe. 

Pokeno Bacon’s pork products taste like childhood. You can taste the love and care in the bacon and sausages. 

Not pig arseholes and sawdust

I try not to buy big brand sausages, after reading the ingredients and finding wood pulp in some I don’t trust them anymore. Pokeno Bacon’s sausages are different. Their sausages are made with pork and spices and believe me you can taste the difference.  Jaime brings homes every time he makes a pit stop at Pokeno Bacon.  I am a big fan of the Texan Chilli sausages and the Chorizo Sausages but love the Pork & Bacon Sausages.  This recipe came about after Jay made a stop at Mercer. I wanted to make the most of the Pork & Bacon Sausages that Jay brought home along with some red peppers that I had roasted the day before.  This salad is simple to make and can be made using hot or cold sausages so find some Pokeno Bacon sausages and give it a go.

Sausage and pepper salad recipe

Sausage and pepper salad ingredients
Sausage and pepper salad ingredients

Ingredients

  • 4 pork sausages, cooked and sliced
  • 1 red pepper, roasted and sliced
  • 1 clove garlic, minced
  • 2 tsp fresh oregano, chopped
  • 1 tbsp. balsamic vinegar
  • 1 tbsp. extra virgin olive oil
  • salt & pepper
  • 4 cup cos lettuce
Mix together the ingredients for the dressing
Mix together the ingredients for the dressing
Build the salad starting with the lettuce.
Build the salad starting with the lettuce.
Followed by the peppers
Followed by the peppers
Add the sausages and dressing
Add the sausages and dressing
Serve
Serve

Sausage and pepper salad

  • Servings: 4
  • Rating: ★★★★★
  • Print

A simple and tasty salad to make use of those tasty bangers



Credit: Cath @ easycleaneats

Ingredients

  • 4 pork sausages, cooked and sliced
  • 1 red pepper, roasted and sliced
  • 1 garlic clove, minced
  • 2 tsp. fresh oregano, chopped
  • 1 tbsp. balsamic vinegar
  • 1 tbsp. extra virgin olive oil
  • salt and pepper
  • 4 cup cos lettuce

Directions

  1. In a bowl whisk together the garlic, oregano, olive oil, balsamic vinegar, salt and pepper.
  2. Build the salad on a plate, start with the cos, followed by the pepper slices, sausages and then drizzle the dressing over the top.

Nutrition

Per Serving: 345 calories; 26 g fat; 10 g carbohydrates; 17 g protein

Equipment

  • Knife
  • Chopping board
  • Bowl
  • Whisk
  • Plate/Salad bowl
  • Measuring spoons

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Courgette tots

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Once upon a time

Not so long ago there was a little boy that had a very limited diet. If was not a white carbohydrate or a sausage he wasn’t interested. The only vegetable he would eat was a potato. Fast forward a few years and that same boy now has a diet that includes carrots, peas, broccoli, kale and even the odd bit of lettuce. It was not an easy journey from ‘only potato’ to ‘can I try that?’. It took a great deal of patience, honesty and building trust. 

Courgette tots

Broccoli and beyond

Broccoli tots were our first real win on the vegetable front. I don’t know what it was that made them so successful with the little man but every time I made them he (and everyone else) cleared them out. They have been requested and enjoyed on a regular basis since then. 

Eat with the seasons

We try to eat with the seasons as much as possible, at the moment we have an abundance of courgettes. There is only so much courgette ravioli a girl can make before losing her mind, so I decided to try making a new variation of broccoli tots. 

This recipe kills two birds new veg for the kids to try out and Jaime not having to find a new girlfriend because of ravioli. This recipe is just the same as the original broccoli tots, it is only the preparation of the courgette is the key difference. The high water content in courgettes means that you have to take the extra step of removing the excess liquid, if not you have some soggy tots. 

Courgette tots recipe

Courgette tots ingredients
Courgette tots ingredients

Ingredients

  • 1 cup courgette, grated
  • 1 egg
  • 1/4 onion, minced
  • 1/4 cup cheddar cheese, grated
  • 2 tbsp. seasoned coconut flour salt and black pepper to taste
In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
Take two teaspoons and create a Quenelle, scoop up a mound of the mixture,
Take two teaspoons and create a Quenelle, scoop up a mound of the mixture,
Pass the mixture from one spoon to the other gently smoothing into an oval shape.
Pass the mixture from one spoon to the other gently smoothing into an oval shape.
Pass the mixture from one spoon to the other gently smoothing into an oval shape.
Pass the mixture from one spoon to the other gently smoothing into an oval shape.
Place on the baking tray
Place on the baking tray
Bake for 16-18 minutes, turning halfway through cooking until golden.
Bake for 16-18 minutes, turning halfway through cooking until golden.
Serve hot
Serve hot

Courgette tots

  • Servings: 8
  • Rating: ★★★★★
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These tots last seconds on the plate; truth be told they are a huge hit with everyone. They are a little messy and can take some time to make, but they are worth the effort.



Credit: Cath @ easycleaneats

Ingredients

  • 1 cup courgette, grated
  • 1 egg
  • 1/4 onion, minced
  • 1/4 cup cheddar cheese, grated
  • 2 tbsp. seasoned coconut flour
  • salt and black pepper to taste

Directions

  1. Preheat the oven to 200 degrees C/ 400 degrees F
  2. Line a baking tray with baking paper or a silicone liner
  3. Grate the courgette and press it to remove any excess liquid, I like to use a clean cotton dishtowel.
  4. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
  5. There are two ways to make the tots
  6. 1. take a tablespoon, get a heaped spoon of the mixture, and roll it into an oval.
  7. 2. take two teaspoons and create a Quenelle, scoop up a mound of the mixture, pass the mixture from one spoon to the other gently smoothing into an oval shape.
  8. Place on the baking tray and bake for 16-18 minutes, turning halfway through cooking until golden.Place on the baking tray and bake for 16-18 minutes, turning halfway through cooking until golden.

Nutrition

Per Serving: 38 calories; 2 g fat; 2 g carbohydrates; 2 g protein

Equipment

  • Baking tray
  • Baking paper or a silicone liner
  • Grater
  • Kitchen towel
  • Mixing bowl
  • Tablespoons 
  • Tongs 

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Waldorf salad

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Easy make ahead salad 

It is a summer of salads!! The warm months mean lots of fresh veggies and endless possibilities for salad. Anyone that knows me knows I could eat salad for every meal, I love them, lots. Most of the time I stick with the simple mixture of protein, lettuce leaves, crunchy veg and a simple dressing. On occasion, I like to make something a little fancier. 

Classic Waldorf salad 

The original version of the Waldorf salad was made with apples, celery and mayonnaise. Later on, chopped walnuts were added to the dish and became integral. Every time I have seen Waldorf on a menu, it had walnuts included, thanks to my stupid nut allergy I have never had the pleasure of enjoying the salad. Until now. 

Switch it up 

Regular visitors here will know I can’t leave things alone, I have to mess around with recipes and switch out ingredients. The Waldorf salad was a prime candidate for me to mess with. First up was an alternative to walnuts. As with many recipes, I find that switching out nuts with sunflower seeds, this means you get all the crunch with no risk of death. Next up was bumping up the protein. Generally speaking, I have a high protein diet so having meat as part of my salad is essential. In this instance, I went with some cooked and cooled chicken. 

Meal prep winner 

This salad is one of my favourites for mixing up a big batch and portioning out for meals for the week. I like to make a double batch of the salad and keep it in the fridge ready for lunches, snacks and easy dinners when it is too hot to make a meal. 

Chicken Waldorf salad recipe

Ingredients 

Chicken Waldorf salad ingredients
Chicken Waldorf salad ingredients
  • 2 cups of cooked diced chicken 
  • 1 apple, diced 
  • 1 cup chopped celery 
  • 1 cup grapes, halved 
  • 1/2 cup chopped sunflower seeds 
  • 1/4 cup easy mayo
  • 2 tsp. lime juice 
  • 2 tsp. honey 
  • salt and pepper 
Chicken Waldorf salad
Chicken Waldorf salad
Chicken Waldorf salad

Chicken Waldorf salad

  • Servings: 8
  • Rating: ★★★★★
  • Print

A nut-free take on this classic salad



Credit: Cath @ easycleaneats

Ingredients

  • 2 cups of cooked diced chicken 
  • 1 apple, diced 
  • 1 cup chopped celery 
  • 1 cup grapes, halved 
  • 1/2 cup chopped sunflower seeds 
  • 1/4 cup easy mayo 
  • 2 tsp. lime juice 
  • 2 tsp. honey 
  • salt and pepper 

Directions

  1. In a bowl, combine chicken, apple, celery, and seeds. 
  2. In a bowl, combine the mayonnaise, lime juice, and honey. 
  3. Season to taste. 
  4. Spoon dressing over chicken salad and toss to coat. 

Nutrition

Per Serving: 262 calories; 10.6 g fat; 9.4 g carbohydrates; 11.4 g protein

Equipment

  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Spoon
  • Measuring cups
  • Measuring spoons

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Broccoli pesto frittata

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Something quick and easy, please

It is hot and sticky here in Auckland, the last thing I want to be doing in spending hours over a hot stove. This week’s recipe comes from the I don’t want to be in a hot kitchen collection but still want a home-cooked meal. This Broccoli Pesto Frittata is a quick and easy recipe that takes minutes to prepare and can be served hot or cold.

Broccoli pesto frittata

Leftovers are welcome

My fridge is a mish-mash of food at the minute, there are about four kinds of cheese, a range of cut meats, jars of sauces and cooked vegetables. Post-Christmas and New Year meals are generally an effort to empty the fridge as fast as possible. With three hungry mouths to feed I had a quick rummage around the fridge and cupboards. I had a stash of nut-free pesto and steamed broccoli in the fridge this week which was the inspiration for this recipe.

Broccoli pesto frittata recipe

Ingredients

Broccoli pesto frittata
  • 3 tbsp. nut free pesto
  • 2 tsp. butter 
  • 1 red onion, chopped
  • 4 cups broccoli, steamed and roughly chopped
  • 8 eggs
  • Salt and pepper

Broccoli pesto frittata

  • Servings: 8
  • Rating: ★★★★★
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This quick and easy frittata is a great way to use up late leftover pesto



Credit: Cath @ easycleaneats

Ingredients

  • 3 tbsp. nut free Pesto
  • 2 tsp. butter 
  • 1 red onion, chopped
  • 4 cups broccoli, steamed and roughly chopped
  • 8 eggs

Directions


1. Preheat the oven to 190 degrees C/375 degrees F. 
2. In an oven-safe pan or cast-iron skillet, heat the butter over medium heat.
3. Add the onion to the pan and cook for 10 minutes or until the onion is soft.
4. Add the broccoli to the onions and mix.
5. Beat 4 of the eggs and add them to the pan. 
6. Spread the 3 tablespoons of pesto on top of the eggs.
7. Beat the remaining eggs and pour them over the pesto.
8. Put the pan into the oven and bake for 20 minutes or until the eggs are browned on top.
9. Remove the pan from the oven and let the frittata cool for 10 minutes before slicing and serving.
recipe-directions]

Nutrition

Per Serving: 128 calories; 9 g fat; 5 g carbohydrates; 8 g protein

Equipment

  • Cast-iron
  • Knife
  • Chopping board
  • Spatula
  • Spoon 
  • Measuring cups
  • Measuring spoons
  • Mixing bowl
  • Whisk 

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Chipotle Chicken Potatoes

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Revisiting family favourites

I’ve been revisiting recipes that have been some of my old school recipes and family favourites that were our staples when we got started as clean eaters. I first posted this recipe in 2018; at that time, the kids were fussy, vegetables had to be hidden and disguised, and there was no potential for intense flavours or spice. 

Times (thankfully) have changed, the kids have grown (like man-sized grown), and they now enjoy a wide range of foods. Things like vegetables are enjoyed, spice and chilli are consumed without complaint, and new ingredients are tried without tantrums.

As the kids have grown, they have started to enjoy recipes that they previously turned their noses up at; this is one of those recipes.

Chipotle chicken potatoes
Chipotle chicken potatoes

Post-workout meal

Chipotle + Chicken + Sweet Potato = awesome

After a hard workout, I usually want to eat everything I can get my hands on. When I know I have this post-workout meal, I know I will be very happy and full. It is a perfect meal if you are looking to refuel at the end of the day. Back in the day, I would use less chipotle so that the kids wouldn’t complain about the chicken being too spicy. If you have kids that don’t like spice you can reduce the amount of chipotle or add some sour cream to the top of your potato.

Chipotle chicken sweet potatoes recipe

Chipotle chicken potatoes ingredients
Chipotle chicken potatoes ingredients

Ingredients

  • 2 chicken thighs,
  • 2 tbsp. avocado oil
  • 1 tbsp. paprika
  • 1 tsp. ground chipotle pepper
  • 2 tsp. ground cinnamon
  • 1 tbsp. garlic powder
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 2 sweet potatoes, baked
  • 1 cup kale, chopped
  • 1/2 pepper, chopped
  • 1 tbsp. extra virgin olive oil
  • squeeze of fresh lemon juice
  • Salt and pepper to taste 
Take the chicken thighs
Take the chicken thighs
Place the chicken tights in a bowl
Place the chicken tights in a bowl.
Pour the avocado oil over the chicken.
Pour the avocado oil over the chicken.
Take the paprika, chipotle, ground cinnamon, garlic powder, salt and pepper.
Take the paprika, chipotle, ground cinnamon, garlic powder, salt and pepper.
Sprinkle the spice over the chicken.
Sprinkle the spice over the chicken.
Use your hands to mix all of the chicken and seasonings together.
Use your hands to mix all of the chicken and seasonings together. 
Make sure the chicken is thoroughly coated.
Make sure the chicken is thoroughly coated.
Place the chicken on the lined baking tray.
Place the chicken on the lined baking tray.
Grill the chicken for about 4 minutes on each side.
Grill the chicken for about 4 minutes on each side. 
Chop the kale
Chop the kale
Chop the peppers
Chop the peppers
In a bowl mix the kale, pepper, lemon juice, olive oil and seasoning together.
In a bowl mix the kale, pepper, lemon juice, olive oil and seasoning together.
Chop the chicken when it has cooled slightly
Chop the chicken when it has cooled slightly
Add the chicken to the kale mixture.
Add the chicken to the kale mixture.
Take the baked potatoes from the oven
Take the baked potatoes from the oven
Split the baked sweet potatoes lengthwise and use a fork to mash the flesh slightly.
Split the baked sweet potatoes lengthwise and use a fork to mash the flesh slightly.
Add the chicken and kale mixture to the inside of the baked sweet potatoes.
Add the chicken and kale mixture to the inside of the baked sweet potatoes.
You can sprinkle with some cheese and grill it to melt the cheese, or sprinkle on some spiced pumpkin seeds before you serve.
You can sprinkle with some cheese and grill it to melt the cheese, or sprinkle on some spiced pumpkin seeds before you serve.

Chipotle chicken sweet potatoes

  • Servings: 2
  • Rating: ★★★★★
  • Print

Protein packed baked potatoes with a spicy twist.



Credit: Cath @ easycleaneats

Ingredients

  • 2 chicken thighs,
  • 2 tbsp. avocado oil
  • 1 tbsp. paprika
  • 1 tsp. ground chipotle pepper
  • 2 tsp. ground cinnamon
  • 1 tbsp. garlic powder
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 2 sweet potatoes, baked
  • 1 cup kale, chopped
  • 1/2 pepper, chopped
  • squeeze of fresh lemon juice
  • Salt and pepper to taste

Directions

  1. Preheat your grill to medium-high heat.
  2. Line a baking tray with baking paper or a silicone liner.
  3. Place the chicken thighs into a bowl, pour the avocado oil over the chicken.
  4. Sprinkle the chicken thighs with the paprika, chipotle, ground cinnamon, garlic powder, salt, and pepper.
  5. Use your hands to mix all of the chicken and seasonings together.
  6. Make sure the chicken is thoroughly coated.
  7. Place the chicken on the lined baking tray.
  8. Grill the chicken for about 4 minutes on each side.
  9. When the chicken is cooked through remove it from the grill and set it to one side to cool.
  10. In a bowl mix the kale, pepper, lemon juice, olive oil and seasoning together.
  11. Chop the cooled chicken thighs, add the chicken to the kale mixture.
  12. Split the baked sweet potatoes lengthwise and use a fork to mash the flesh slightly.
  13. Add the chicken and kale mixture to the inside of the baked sweet potatoes.
  14. You can sprinkle with some cheese and grill it to melt the cheese, or sprinkle on some spiced pumpkin seeds before you serve.

Nutrition

Per Serving: 486 calories; 32.4 g fat; 25.3 g carbohydrates; 21 g protein

Equipment

  • Knife
  • Chopping board
  • Measuring spoons
  • Measuring cups
  • Baking tray
  • Baking paper or a silicone liner
  • Mixing bowl x2
  • Fork 

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Mexican Casserole

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Revisiting family favourites

I’ve been revisiting recipes that have been some of my old school recipes and family favourites that were our staples when we got started as clean eaters. I first posted this recipe in 2018; at that time, the kids were still fussy, vegetables had to be hidden and disguised, and there was no potential for intense flavours or spice. 

Times (thankfully) have changed, the kids have grown (like man-sized grown), and they now enjoy a wide range of foods. Things like vegetables are enjoyed, spice and chilli are consumed without complaint, and new ingredients are tried without tantrums.

As the kids have grown, my recipes have changes organically to meet their palates and preferences. I’ve updated this recipe because of that, but fear not, the original suitable be kids, and less developed palates is at the bottom of the post.

Mexican casserole dished and ready to eat
Mexican casserole dished and ready to eat

More spice in my life

It is no secret I love Mexican food. I like to have and make Mexican inspired meals whenever I get the chance. This recipe is a Mexican-inspired casserole; it brings together spicy beef, creamy sweet potato, and kale. There is nothing like a tasty spicy dinner when the winter weather is setting in at night.

Freezer meal

Hands up if you are busy. Who is way too tired to get in the kitchen to cook at the end of the day? Definitely not me.

Mexican casserole
Mexican casserole

My days are filled with meetings, to-do lists, emails and telling people what to do, #ProjectManagerLife. By the time I finish work, the last thing I want to do is get stuck into cooking a meal and then cleaning up afterwards. I want to work out and spend some time with Jaime. That is why freezer meals are my favourite solutions to the challenge of a busy life. A few hours on the weekend, and you find yourself with a stack of options for dinner that can be thawed and cooked for a healthy, delicious meal for the family. This is one of my favourite freezer meals.

Mexican casserole recipe

Mexican casserole ingredients
Mexican casserole ingredients

Ingredients

  • 1kg minced beef
  • 3 tbsp. Avocado oil
  • 1 onion, finely chopped
  • 3 garlic cloves, chopped
  • 400g chopped tomatoes
  • 3 tbsp. hot paprika
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 4 tsp. chilli flakes
  • Salt and pepper
  • 700g sweet potatoes, chopped
  • 1 cup coconut milk
  • 900g kale, chopped
Take a large frying pan over a medium heat and add the remaining avocado oil to the pan. 
Take a large frying pan over a medium heat and add the remaining avocado oil to the pan. 

Preheat the oven to 180 degrees C/ 350 degrees F.
Grease a baking dish with one tablespoon of avocado oil and put the dish to one side. 

Take a large frying pan over a medium heat and add the remaining avocado oil to the pan. 

Add the onions and minced beef to the pan and cook until the meat has browned. 

Add the onions to the pan.
Add the onions to the pan.
Add the minced beef to the pan.
Add the minced beef to the pan.
Cook until the meat has browned. 
Cook until the meat has browned. 

While the beef is cooking put the sweet potatoes into a saucepan with enough hot water to cover them. 

Add the diced sweet potato to a saucepan
Add the diced sweet potato to a saucepan

Boil the sweet potatoes for 10 minutes. 

Cover the sweet potato with water.
Cover the sweet potato with water.
Brown the meat.
Brown the meat.
Cook until all of the meat is browned.
Cook until all of the meat is browned.

Add the garlic, paprika, ground cumin, coriander, chilli flakes and chopped tomatoes to the pan. 

Add the garlic.
Add the garlic.
Add the paprika.
Add the paprika.
Add the ground cumin.
Add the ground cumin.
Add the ground coriander.
Add the ground coriander.
Add the chilli flakes.
Add the chilli flakes.
Add the tinned tomatoes.
Add the tinned tomatoes.
Add the tinned tomatoes.
Add the tinned tomatoes.

Cook everything until the liquid has reduced by half. 

Stir well and simmer until the liquid has reduced by half.
Stir well and simmer until the liquid has reduced by half.
Boil the sweet potatoes until they are soft
Boil the sweet potatoes until they are soft
Take a large colander
Take a large colander

When the sweet potatoes are soft, drain them.

Drain the sweet potatoes
Drain the sweet potatoes
Place the sweet potatoes back in the saucepan
Place the sweet potatoes back in the saucepan

Add two tablespoons of coconut cream to the sweet potatoes
Add two tablespoons of coconut cream to the sweet potatoes
Mash the potatoes
Mash the potatoes

Take the baking dish and layer up the casserole, starting with beef, then the mashed sweet potato and top with the kale. 

Add the meat to the baking dish.
Add the meat to the baking dish.
Add the sweet potato on top of the meat.
Add the sweet potato on top of the meat.
Spread out the sweet potato
Spread out the sweet potato
Add the coconut cream to the frying pan.
Add the coconut cream to the frying pan.
Add the kale to the coconut cream.
Add the kale to the coconut cream.
Cook the kale until it softens
Cook the kale until it softens
Add the creamed kale to the baking dish
Add the creamed kale to the baking dish
Mexican casserole fresh from the oven
Mexican casserole fresh from the oven

Mexican casserole

  • Servings: 8
  • Rating: ★★★★★
  • Print

This casserole is spicy, creamy and so tasty, perfect for a different flavour for your winter warmer.



Credit: Cath @ easycleaneats

Ingredients

  • 1kg minced beef
  • 3 tbsp. Avocado oil
  • 1 onion, finely chopped
  • 3 garlic cloves, chopped
  • 400g chopped tomatoes
  • 3 tbsp. Paprika
  • 1 tsp. Ground cumin
  • 1 tsp. Ground coriander
  • 4 tsp. chilli flakes
  • Salt and pepper
  • 700g sweet potatoes, chopped
  • 1 cup coconut cream + 2 tbsp
  • 900g kale, chopped

Directions

  1. Preheat the oven to 180 degrees C/ 350 degrees F.
  2. Grease a baking dish with one tablespoon of avocado oil and put the dish to one side. 
  3. Take a large frying pan over a medium heat and add the remaining avocado oil to the pan. 
  4. Add the onions and minced beef to the pan and cook until the meat has browned. 
  5. Add the garlic, paprika, ground cumin, coriander, chilli flakes and chopped tomatoes to the pan. 
  6. Cook everything until the liquid has reduced by half. 
  7. When the meat is cooked, transfer it to a bowl.
  8. While the beef is cooking put the sweet potatoes into a saucepan with enough hot water to cover them.
  9. Boil the sweet potatoes for 10 minutes. 
  10. When the sweet potatoes are soft, drain them.
  11. Add two tablespoons of coconut cream to the sweet potatoes.
    12. 12.Mash them while they are still hot and then put them to one side. 
  12. In the pan, the beef was cooked to add coconut milk and bring it to a boil. 
  13. Add the kale to the coconut milk and cook for two minutes. 
  14. Take the baking dish and layer up the casserole, starting with beef, then the mashed sweet potato and top with the kale. 
  15. Bake for 30 minutes. 
  16. Serve while it is hot.

Nutrition

Per Serving: 350 calories; 12.3 g fat; 32.5 g carbohydrates; 31.2 g protein

Equipment

  • Measuring cups
  • Measuring spoons 
  • Scales
  • Knife
  • Chopping board
  • Baking dish
  • Frying pan
  • Mixing bowl
  • Saucepan
  • Potato masher or fork

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.

Courgette Ravioli

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Revisiting family favourites

I’ve been revisiting recipes that have been some of my old school recipes and family favourites that were our staples when we got started as clean eaters. I first posted this recipe in 2018; at that time, the kids were fussy, vegetables had to be hidden and disguised, and there was no potential for intense flavours or spice. 

Times (thankfully) have changed, the kids have grown (like man-sized grown), and they now enjoy a wide range of foods. Things like vegetables are enjoyed, spice and chilli are consumed without complaint, and new ingredients are tried without tantrums.

As the kids have grown, they have started to enjoy recipes that they previously turned their noses up at; this is one of those recipes.

Impasta 

Pasta is amazing, it tastes great, but it does come with some unpleasant side effects thanks to the carb overload. If you love ravioli but don’t like all the wheat and carbs that come along with it, you can give this a go. This impasta courgette ravioli takes a little time to make, but it is more than worth the effort.

Freezer meal

Hands up if you are busy. Who is way too tired to get in the kitchen to cook at the end of the day? Definitely not me.

My days are filled with meetings, to-do lists, emails and telling people what to do; by the time I finish work, the last thing I want to do is get stuck into cooking a meal and then cleaning up afterwards. I want to work out and spend some time with Jaime. That is why freezer meals are my favourite solutions to the challenge of a busy life. A few hours on the weekend, and you find yourself with a stack of options for dinner that can be thawed and cooked for a healthy, delicious meal for the family.

Courgette ravioli recipe

Ingredients

  • 4 courgette
  • 300g chicken mince
  • 2 tbsp. olive oil
  • 3 shallots, diced
  • 3 garlic cloves, minced
  • 200g mushrooms diced
  • 6 slices of prosciutto
  • 1 tsp. garlic powder
  • 1/2 tsp. chicken seasoning
Take a large frying pan
Take a large frying pan
Fry off the chicken mince, garlic powder and chicken seasoning
Fry off the chicken mince, garlic powder and chicken seasoning
As the meat cooks break it up.
As the meat cooks break it up.
As the meat cooks break it up.
As the meat cooks break it up.
When the chicken is cooked, remove it from the pan.
When the chicken is cooked, remove it from the pan.
Sauté the shallots and garlic cloves over a medium heat until the shallots soften.
Sauté the shallots and garlic cloves over a medium heat until the shallots soften.
Add the mushrooms.
Add the mushrooms.
Let the mushrooms and shallots soften.
Let the mushrooms and shallots soften.
When the shallots are cooked, add them to the bowl with the chicken.
When the shallots are cooked, add them to the bowl with the chicken.
Chicken, mushrooms and shallots.
Chicken, mushrooms and shallots.
Fry off the prosciutto.
Fry off the prosciutto.
When the chicken is crispy move it to the bowl with the chicken.
When the chicken is crispy move it to the bowl with the chicken.
Add the prosciutto to the chicken.
Add the prosciutto to the chicken.
Mix well.
Mix well.
Use a mandolin to slice the courgettes into long ribbons.
Use a mandolin to slice the courgettes into long ribbons.
Lay down four courgette ribbons in the shape of a cross, create a weave with the ribbons. Spoon the filling into the centre of the courgettes.
Lay down two courgette ribbons in the shape of a cross. Spoon the filling into the centre of the courgettes.
Fold the ends of the courgette up to cover the filling.
Fold the ends of the courgette up to cover the filling.
You will need to use a toothpick to secure the ends of the courgette and keep the ravioli closed.
You will need to use a toothpick to secure the ends of the courgette and keep the ravioli closed.
Repeat with the remaining filling.
Repeat with the remaining filling.
Place the ravioli on a baking tray lined with baking paper or a silicone liner.
Place the ravioli on a baking tray lined with baking paper or a silicone liner.
Bake the ravioli for 20-25 minutes at 200 degrees C/ 400 degrees F.
Bake the ravioli for 20-25 minutes at 200 degrees C/ 400 degrees F.
Remove the picks
Courgette ravioli with cauliflower sauce
Courgette ravioli with cauliflower sauce

Courgette ravioli

  • Servings: 8
  • Rating: ★★★★★
  • Print

If you love ravioli but don't like all the wheat and carbs that come along with it, you can give this a go. This impasta courgette ravioli takes a little time to make but it is more than worth the effort.



Credit: Cath @ easycleaneats

Ingredients

  • 4 courgette
  • 300g chicken mince
  • 2 tbsp. olive oil
  • 3 shallots, diced
  • 3 garlic cloves, minced
  • 200g mushrooms diced
  • 6 slices of prosciutto
  • 1 tsp. garlic powder
  • 1/2 tsp. chicken seasoning

Directions

  1. In a large frying pan fry off the chicken mince, garlic powder and chicken seasoning in the olive oil over a medium heat.
  2. When the chicken is cooked, remove it from the pan.
  3. Put the chicken in a bowl then set it aside.
  4. Sauté the shallots and garlic cloves over a medium heat until the shallots soften.
  5. Add the mushrooms.
  6. When the shallots are cooked, add them to the bowl with the chicken.
  7. Cut the prosciutto slices into cubes.
  8. Fry off the prosciutto until it becomes crispy, when it is cooked add it to the chicken.
  9. Mix the chicken, shallots, garlic and prosciutto together in the bowl.
  10. Split the mixture in half.
  11. Blend half of the mixture in a food processor, you want it to have a paste consistency.
  12. Add the paste mixture back to the rest of the chicken mixture and mix it everything together. 
  13. It should be a very sticky mixture.
  14. Use a mandolin to slice the courgettes into long ribbons.
  15. Lay down two courgette ribbons in the shape of a cross.
  16. Spoon the filling into the centre of the courgettes.
  17. The amount of filling will depend on how large the courgette ribbons are.
  18. Fold the ends of the courgette up to cover the filling; you will need to use a toothpick to secure the ends of the courgette and keep the ravioli closed.
  19. Place the ravioli on a baking tray lined with baking paper or a silicone liner.
  20. Bake the ravioli for 20-25 minutes at 200 degrees C/ 400 degrees F.
  21. Serve with cauliflower sauce.

Nutrition

Per Serving: 193 calories; 12 g fat; 6 g carbohydrates; 14 g protein

Equipment

  • Frying pan
  • Wooden spoon
  • Knife
  • Chopping board
  • Scales
  • Measuring spoons
  • Mandolin or vegetable peeler 
  • Mixing bowl
  • Food processor
  • Spoon
  • Baking tray
  • Baking paper or a silicone liner

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.