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.
In a bowl, combine chicken, apple, celery, and seeds.
In a bowl, combine the mayonnaise, lime juice, and honey.
Season to taste.
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.
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.
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.
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
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
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 thighsPlace the chicken tights in a bowl.Pour the avocado oil over the chicken.Take the paprika, chipotle, ground cinnamon, garlic powder, salt and pepper.Sprinkle the spice over the chicken.Use your hands to mix all of the chicken and seasonings together. Make sure the chicken is thoroughly coated.Place the chicken on the lined baking tray.Grill the chicken for about 4 minutes on each side. Chop the kaleChop the peppersIn a bowl mix the kale, pepper, lemon juice, olive oil and seasoning together.Chop the chicken when it has cooled slightlyAdd the chicken to the kale mixture.Take the baked potatoes from the ovenSplit 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.You can sprinkle with some cheese and grill it to melt the cheese, or sprinkle on some spiced pumpkin seeds before you serve.
Line a baking tray with baking paper or a silicone liner.
Place the chicken thighs into a bowl, pour the avocado oil over the chicken.
Sprinkle the chicken thighs with the paprika, chipotle, ground cinnamon, garlic powder, salt, and pepper.
Use your hands to mix all of the chicken and seasonings together.
Make sure the chicken is thoroughly coated.
Place the chicken on the lined baking tray.
Grill the chicken for about 4 minutes on each side.
When the chicken is cooked through remove it from the grill and set it to one side to cool.
In a bowl mix the kale, pepper, lemon juice, olive oil and seasoning together.
Chop the cooled chicken thighs, add the chicken to the kale mixture.
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.
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.
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
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
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
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.
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 minced beef to the pan.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
Boil the sweet potatoes for 10 minutes.
Cover the sweet potato with water.Brown the meat.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 paprika.Add the ground cumin.Add the ground coriander.Add the chilli flakes.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.Boil the sweet potatoes until they are softTake a large colander
When the sweet potatoes are soft, drain them.
Drain the sweet potatoesPlace the sweet potatoes back in the saucepanAdd two tablespoons of coconut cream to the sweet 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 sweet potato on top of the meat.Spread out the sweet potatoAdd the coconut cream to the frying pan.Add the kale to the coconut cream.Cook the kale until it softensAdd the creamed kale to the baking dishMexican casserole fresh from the oven
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
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 garlic, paprika, ground cumin, coriander, chilli flakes and chopped tomatoes to the pan.
Cook everything until the liquid has reduced by half.
When the meat is cooked, transfer it to a bowl.
While the beef is cooking put the sweet potatoes into a saucepan with enough hot water to cover them.
Boil the sweet potatoes for 10 minutes.
When the sweet potatoes are soft, drain them.
Add two tablespoons of coconut cream to the sweet potatoes.
12.Mash them while they are still hot and then put them to one side.
In the pan, the beef was cooked to add coconut milk and bring it to a boil.
Add the kale to the coconut milk and cook for two minutes.
Take the baking dish and layer up the casserole, starting with beef, then the mashed sweet potato and top with the kale.
Bake for 30 minutes.
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.
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 panFry off the chicken mince, garlic powder and chicken seasoningAs the meat cooks break it up.As the meat cooks break it up.When the chicken is cooked, remove it from the pan.Sauté the shallots and garlic cloves over a medium heat until the shallots soften.Add the mushrooms.Let the mushrooms and shallots soften.When the shallots are cooked, add them to the bowl with the chicken.Chicken, mushrooms and shallots.Fry off the prosciutto.When the chicken is crispy move it to the bowl with the chicken.Add the prosciutto to the chicken.Mix well.Use a mandolin to slice the courgettes into long ribbons.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.You will need to use a toothpick to secure the ends of the courgette and keep the ravioli closed. Repeat with the remaining filling.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.Courgette ravioli with cauliflower sauce
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
In a large frying pan fry off the chicken mince, garlic powder and chicken seasoning in the olive oil over a medium heat.
When the chicken is cooked, remove it from the pan.
Put the chicken in a bowl then set it aside.
Sauté the shallots and garlic cloves over a medium heat until the shallots soften.
Add the mushrooms.
When the shallots are cooked, add them to the bowl with the chicken.
Cut the prosciutto slices into cubes.
Fry off the prosciutto until it becomes crispy, when it is cooked add it to the chicken.
Mix the chicken, shallots, garlic and prosciutto together in the bowl.
Split the mixture in half.
Blend half of the mixture in a food processor, you want it to have a paste consistency.
Add the paste mixture back to the rest of the chicken mixture and mix it everything together.
It should be a very sticky mixture.
Use a mandolin to slice the courgettes into long ribbons.
Lay down two courgette ribbons in the shape of a cross.
Spoon the filling into the centre of the courgettes.
The amount of filling will depend on how large the courgette ribbons are.
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.
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.
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.
It may surprise you to learn that Scotch eggs aren’t Scottish at all; they are actually English. The traditional Scotch egg is made with sausage meat, coated in breadcrumb and deep-fried until they are crisp on the outside. While I don’t have anything against a deep-fried meal, I was never a fan of the sausage meat that was probably mostly sawdust and the eggs with that horrible sulphur ring; no, thank you.
A new take
I decided to try something a bit different and develop a clean eating take on the traditional recipe. As ever when coming up with clean eating, there are challenges to developing a recipe that tastes great and isn’t awful for you.
Challenges to overcome
The first challenge was getting the perfect boiled egg; the trick is cooking the eggs enough to cook the egg white without overcooking the yolk. For Scotch eggs, go for a slightly runny yolk; this will give you a perfect yolk when the egg is baked. The next challenge is getting the meat to pack a flavour punch. I love having access to good quality pork; thankfully, it isn’t hard to get free-range pork here in Auckland. I find that free-range pork has far more flavour than high intensity farmed meat; it is always best for taste. The right blend of garlic, sage and Worcestershire sauce gives the meat a real step up in flavour. Finally, getting a nice crispy coating that isn’t deep-fried, I find that coconut flour and egg coating is a great alternative to breadcrumbs, and you don’t have to deep-fry it to make it crispy.
Instant pot
I recently purchased an Instant Pot duo crisp which is a slow cooker, pressure cooker and air fryer, plus more all in one. The last time I made up some Scotch eggs, I decided to bake them in the Instant Pot rather than putting them in the oven. I love the versatility of the Instant Pot, and it is quickly becoming my favourite kitchen appliance.
Scotch egg recipe
Ingredients
4 eggs hard boiled and peeled
500g minced pork
1 tsp. garlic powder
1 tbsp. dried sage
1 tsp. Worcestershire sauce
salt and pepper
1 cup coconut flour
2 eggs, beaten
In a bowl add the garlic powder and sage.Add the pork mince and Worcestershire sauce.Mix everything together well.Take a portion of meat and flatten it in between your hands to make a meat patty.Place a boiled egg in the middle.Form the meat around the egg.Make sure the meat completely covers the egg.Repeat with the remaining meat and eggs.In another bowl beat the two remaining eggs. Place the flour on a plate and season it with some salt and pepper then mix.If you are using an Instant Pot place the wire rack inside the pot and put the coated eggs on the rack.Spread out the eggs in the pot,Bake for 15 minutesScotch eggs sliced and ready to eat.
This grain free version of Scotch eggs is perfect for protein packed snacking or a trying something different for lunch.
Credit: Cath @ easycleaneats
Ingredients
4 eggs hard boiled and peeled
500g minced pork
1 tsp. garlic powder
1 tbsp. dried sage
1 tsp. Worcestershire sauce
salt and pepper
1 cup coconut flour
2 eggs, beaten
Directions
Make four perfect boiled eggs.
Peel the four eggs and set them to one side.
In a bowl mix the pork mince, garlic powder, sage and Worcestershire sauce.
In another bowl beat the two remaining eggs.
Place the flour on a plate and season it with some salt and pepper then mix.
Take the meat and divide it into four portions.
Take a portion of meat and flatten it in between your hands to make a meat patty.
Place a boiled egg in the middle of the meat.
Form the meat around the egg.
Make sure the egg is completely covered.by the meat.
Repeat with the remaining eggs.
When the eggs are done start to dip and coat them.
Dip the meat covered egg in the beaten eggs.
Then roll the egg in the coconut flour, be sure the egg is completely coated.
Repeat with the remaining meat and eggs.
If you are going to oven bake your Scotch eggs I recommend frying them off first.
Heat a frying pan and a little olive oil, over a medium heat.
Fry off the meat until it is browned all over.
Transfer the eggs to a baking tray lined with baking paper or a silicone liner.
Bake in a preheated oven at 175 degrees C/ 350 degrees F for 15-20 minutes.
Serve warm or cold.
Nutrition
Per Serving: 371 calories; 14.6 g fat; 18 g carbohydrates; 38.9 g protein
Equipment
Saucepan
Slotted spoon
Mixing bowl x2
Plate
Frying pan
Tongs
Baking tray
Baking paper or 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.
I have been on a mission this year to make simple but tasty meals. The aim was to create recipes that can be prepared and cooked quickly on a busy weeknight. We all struggle to make healthy and tasty meals while keeping on top of everything else in life. The preparation takes no more than 20 minutes, that is all of the slicing, dicing and mixing. Each meal is portioned to feed four adults.
Summertime meal
When it is hot and sticky outside, I don’t want a hot meal; I want something easy and fresh. Not everyone in our house feels the same. These tasty, easy wraps are a great dinner option and compromise. The sweet chilli sauce gives the meat a nice kick, the pork is hot, and the cos bring some summer freshness to the meal. Perfect!
These tasty, easy wraps are a great dinner option. The sweet chilli sauce gives the meat a nice kick and the cos bring some summer freshness to the meal.
Credit: Cath @ easycleaneats
Ingredients
2 Cos Lettuce
500g pork mince
1/2 tsp. red pepper flakes
2 tsp. minced garlic
1/2 tsp. salt
1 tbsp. coconut aminos
2 tbsp. water
2 tbsp. sweet chilli sauce
Directions
In a bowl mix the water, coconut aminos, salt, garlic, and red pepper flakes together.
Cut at the stalk and wash the lettuce.
Dry the lettuce leaves and store them in the fridge with a damp towel over the top.
In a large frying pan heat some oil and add the minced pork to the pan.
Pour over the amino and chilli mixture over the pork while it is cooking.
When the pork is cooked stir in the sweet chilli sauce.
Plate up the cos leaves, spoon the cooked pork into the leaves and serve.
Nutrition
Per Serving: 128 calories; 4.2 g fat; 4.7 g carbohydrates; 18.7 g protein
Equipment
Mixing bowl
Knife
Chopping board
Kitchen towel
Frying pan
Wooden spoon
Plate
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.
Eating clean gets a lot easier once you have mastered a few essential recipes. This recipe uses the basic omelette recipe; not like basic unicorn basic, more like beard and flannel basic. Back to the point (which isn’t Unstable unicorns), having basic skills and recipes in your arsenal means you will never be left with only UberEats as your weeknight options. Once you master a basic recipe, the possibilities are endless; this is an example of a possibility.
Seasonal eating
We currently have a vegetable bed bursting with baby spinach; this recipe is an excellent and easy way to use the abundance of green in the garden while making a simple and tasty meal. A quick dash out to the garden is enough to make a filling and fresh breakfast.
Tomato, spinach and goat cheese omelette recipe
Ingredients
2 eggs
75g goat cheese
1/2 tomato, diced
1 handful of spinach
Instructions
Crack eggs into a mixing bowl and beat them well.
Add a pinch of salt and pepper
Over a low heat, melt the butter in a small frying pan.
When the butter has melted, and the pan is hot pour in the eggs, make sure they are evenly spread in the pan.
When the edges of the egg start to cook, use a spatula to push the egg into the centre of the pan.
Repeat this until most of the egg is set.
Add the goat cheese, tomato and spinach to one side of the omelette.
Fold the other side over the fillings.
When the bottom is golden brown on the underside, it’s ready to serve.
Over a low heat, melt the butter in a small frying pan.
When the butter has melted, and the pan is hot pour in the eggs, make sure they are evenly spread in the pan.
When the edges of the egg start to cook, use a spatula to push the egg into the centre of the pan.
Repeat this until most of the egg is set.
Add the goat cheese, tomato and spinach to one side of the omelette.
Fold the other side over the fillings.
When the bottom is golden brown on the underside, it’s ready to serve.
Nutrition
Per Serving:367 calories; 25.9 g fat; 8.4 g carbohydrates; 23.6 g protein
Equipment
Mixing bowl
Whisk or fork
Frying pan
Spatula
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.
Stupid nut allergies have prevented me from trying a number of foods over the years that look, smell and no doubt taste amazing. Pesto was one of the things I had wanted to try for years, but as it contains pine nuts it’s been a no go.
I had a moment of genius (or madness, I can never really tell the difference) and figured that I could replace the pine nuts with something else, after a little trial and error I found a combination that worked.
The verdict
My taste tester assures me that the flavours are in the same balance as normal pesto made with nuts the only difference is the texture of the sunflower seeds, I suppose I have to take his word for it because I don’t fancy the hospital trip that I would get if I checked. If you don’t have to avoid nuts sub the sunflower seeds for the same amount of pine nuts.
Baby kale everywhere
I recently planted some kale out on my deck and it has grown like crazy. With so much baby kale leaves around I decided to make some pesto with it. The baby kale adds a new dimension of flavour that works well with eggs. Green eggs and ham anyone?
Nut-free kale pesto recipe
Kale pesto ingredients
Ingredients
1/2 garlic clove, chopped
3 handfuls fresh baby kale leaves, picked and chopped
1 handful sunflower seeds, very lightly toasted
1 handful Parmesan cheese, freshly grated
3 tbsp. olive oil
Salt and pepper to taste
Instructions
Pound the garlic and the baby kale leaves in a pestle and mortar, or pulse in a food processor.
Add the sunflower seeds to the mixture and pound or pulse again.
Add the parmesan and mix with a spoon or do a quick pulse again.
Stir gently and add olive oil or put the food processor on its lowest setting and pour in the oil.
Add a little oil at a time so you don’t drown everything else.
Season to taste.
Add the remaining cheese and oil to your taste and preferred consistency.
The finished pesto should look shiny and a little creamy.
This nut-free pesto is a great alternative for anyone that has to stay away from tree nuts.
Credit: Cath @ easycleaneats
Ingredients
1/2 garlic clove, chopped
3 handfuls fresh baby kale leaves, picked and chopped
1 handful sunflower seeds, very lightly toasted
1 handful Parmesan cheese, freshly grated
3 tbsp. olive oil
Salt and pepper to taste
Directions
Pound the garlic and the baby kale leaves in a pestle and mortar, or pulse in a food processor.
Add the sunflower seeds to the mixture and pound or pulse again.
Add the parmesan and mix with a spoon or do a quick pulse again.
Stir gently and add olive oil or put the food processor on its lowest setting and pour in the oil.
Add a little oil at a time so you don’t drown everything else.
Season to taste.
Add the remaining cheese and oil to your taste and preferred consistency.
The finished pesto should look shiny and a little creamy. The finished pesto should look shiny and a little creamy.
Nutrition
Per Serving: 123 calories; 10.1 g fat; 2.1 g carbohydrates; 6.2 g protein
Equipment
Food processor
Spatula
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.
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 2016, 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, my recipes have changes organically to meet their palates and preferences, I’ve updated this recipe because of that, but fear not, all I have done is make it a little bit better. The original suitable be kids, and less developed palates is at the bottom of the post.
Takeaway alternative
We all love a naughty takeaway, but we can all live without the extra calories and the expanding waistlines. You don’t need to live without your takeaway, swap it out for a delicious and healthier fakeaway. I always love a good burger, they are my guilty pleasure. These burgers tick the box for a great burger without too much naughtiness. The crumbled cheese adds a great texture to the burgers and delivers some extra flavour., I love to serve these burgers on a lettuce bun with some cucumber slices.
Lamb burgers recipe
Ingredients
600g lamb mince
3 garlic cloves minced
3 spring onions finely sliced
100g Feta crumbled
1 tbsp. oregano
1 tsp. Lemon juice
1 tsp. Chilli powder
1 tbsp. ground cumin
Take a large mixing bowl.
Add the spring onions, oregano, chilli powder, ground cumin and garlic.
Sprinkle in the feta and add the lamb mince to the bowl.
With your hands mix together the ingredients so everything is well distributed.
Divide the mixture into 8 portions.
Roll the portions into balls before flattening them out into burger patties.
Lightly oil a frying pan over a medium heat.
Fry the burgers until they are golden brown on each side.
Serve on a lettuce bun with sliced cucumbers and grilled halloumi.
These burgers have a crumbly cheese surprise that will make your glad you have a fakeaway for dinner
Credit: Cath @ easycleaneats
Ingredients
600g lamb mince
3 garlic cloves minced
3 spring onions finely sliced
100g Feta crumbled
1 tbsp. oregano
1 tsp. Lemon juice
1 tsp. Chilli powder
1 tbsp. ground cumin
Directions
Take a large mixing bowl.
Add the spring onions, oregano, chilli powder, ground cumin and garlic.
Sprinkle in the feta and add the lamb mince to the bowl.
With your hands mix together the ingredients so everything is well distributed.
Divide the mixture in to 8 portions.
Roll the portions into balls before flattening them out into burger patties.
Lightly oil a frying pan over a medium heat.
Fry the burgers until they are golden brown on each side.
Serve on a lettuce bun with sliced cucumbers and grilled halloumi.
Nutrition
Per Serving: 210 calories; 15.2 g fat; 0.7 g carbohydrates; 16.9 g protein
Equipment
Measuring spoons
Chopping board
Knife
Mixing bowl
Frying pan
Spatula
Lamb burgers recipe
Ingredients
600g minced lamb
3 garlic cloves minced
3 spring onions finely sliced
60g Feta crumbled
1 tbsp. oregano
1 tsp. Lemon juice
1 tbsp. ground cumin
Instructions
In a bowl mix together all of the ingredients by kneading everything together until the ingredients are evenly spread through the meat.
Divide the mix into 6 and flatten out into burger shapes.
Cook the burgers over a medium high heat in a frying pan until golden brown on the outside and cheese crumbles.
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.
Easy Clean Eats 