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.

Scotch Eggs

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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.
In a bowl add the garlic powder and sage.
Add the pork mince and Worcestershire sauce.
Add the pork mince and Worcestershire sauce.
Mix everything together well.
Mix everything together well.
Take a portion of meat and flatten it in between your hands to make a meat patty
Take a portion of meat and flatten it in between your hands to make a meat patty.
Place a boiled egg in the middle
Place a boiled egg in the middle.
Form the meat around the egg.
Form the meat around the egg.
Make sure the meat completely covers the egg.
Make sure the meat completely covers the egg.
Repeat with the remaining meat and eggs.
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.
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.
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,
Spread out the eggs in the pot,
Bake for 15 minutes
Bake for 15 minutes
Scotch eggs sliced and ready to eat.
Scotch eggs sliced and ready to eat.

Scotch eggs

  • Servings: 4
  • Rating: ★★★★★
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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

  1. Make four perfect boiled eggs. 
  2. Peel the four eggs and set them to one side.
  3. In a bowl mix the pork mince, garlic powder, sage and Worcestershire sauce.
  4. In another bowl beat the two remaining eggs. 
  5. Place the flour on a plate and season it with some salt and pepper then mix.
  6. Take the meat and divide it into four portions.
  7. Take a portion of meat and flatten it in between your hands to make a meat patty.
  8. Place a boiled egg in the middle of the meat.
  9. Form the meat around the egg.
  10. Make sure the egg is completely covered.by the meat.
  11. Repeat with the remaining eggs.
  12. When the eggs are done start to dip and coat them.
  13. Dip the meat covered egg in the beaten eggs.
  14. Then roll the egg in the coconut flour, be sure the egg is completely coated.
  15. Repeat with the remaining meat and eggs.
  16. If you are going to oven bake your Scotch eggs I recommend frying them off first.
  17. Heat a frying pan and a little olive oil, over a medium heat.
  18. Fry off the meat until it is browned all over.
  19. Transfer the eggs to a baking tray lined with baking paper or a silicone liner.
  20. Bake in a preheated oven at 175 degrees C/ 350 degrees F for 15-20 minutes.
  21. 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.

Pork chilli wraps

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Simple meals don’t have to be boring

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!

Pork chilli wraps recipe

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

Pork chilli wraps

  • Servings: 6
  • Rating: ★★★★★
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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

  1. In a bowl mix the water, coconut aminos, salt, garlic, and red pepper flakes together.
  2. Cut at the stalk and wash the lettuce.
  3. Dry the lettuce leaves and store them in the fridge with a damp towel over the top.
  4. In a large frying pan heat some oil and add the minced pork to the pan.
  5. Pour over the amino and chilli mixture over the pork while it is cooking.
  6. When the pork is cooked stir in the sweet chilli sauce.
  7. 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.

Tomato, Spinach & Goat Cheese Omelette

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Master the basics

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.

Tomato, spinach and goat cheese omelette

  • Rating: ★★★★★
  • Print

“This



Credit: Cath @ easycleaneats

Ingredients

  • 2 eggs
  • 75g goat cheese
  • 1/2 tomato, diced
  • 1 handful of spinach

Directions

  1. Crack eggs into a mixing bowl and beat them well.
  2. Add a pinch of salt and pepper
  3. Over a low heat, melt the butter in a small frying pan.
  4. When the butter has melted, and the pan is hot pour in the eggs, make sure they are evenly spread in the pan.
  5. When the edges of the egg start to cook, use a spatula to push the egg into the centre of the pan.
  6. Repeat this until most of the egg is set.
  7. Add the goat cheese, tomato and spinach to one side of the omelette.
  8. Fold the other side over the fillings.
  9. 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.

Asian fish cakes

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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 2015 , 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.

Spicy, not bland

My previous experience of fish cakes was of bland white burger-shaped food that was a bit blah. I used a recipe from a food magazine as the base for this but swapped out some of the ingredients to clean it up. It’s a great way to use up leftover cauliflower rice or fish if you get leftovers that is.

Asian style fish cakes recipe

Ingredients

Asian style fish cake
  • 500g raw white fish
  • 1 cup cauliflower rice 
  • 2 tsp. coriander
  • 1 tbsp. Thai green curry paste
Add the fish, coriander and curry paste to a food processor.
Add the fish, coriander and curry paste to a food processor.
Blend to a smooth consistency.
Blend to a smooth consistency.
Stir in the cauliflower rice
Stir in the cauliflower rice
Portion out the mixture
Portion out the mixture
Shape the mix into patties.
Shape the mix into patties.
Cooked fish cakes ready to eat.
Cooked fish cakes ready to eat.

Asian fish cakes

  • Servings: 12
  • Rating: ★★★★★
  • Print

These spicy fish cakes are a great way to use up some left over cauliflower rice.



Credit: Cath @ easycleaneats

Ingredients

  • 500g raw white fish
  • 1 cup cauliflower rice
  • 2 tsp. coriander
  • 1 tbsp. Thai green curry paste

Directions

  1. In a food processor mix together fish, coriander and curry paste.
  2. 1 cup cauliflower rice
  3. Shape the mix into patties.
  4. Place them on a baking tray lined with baking paper or a silicone liner.
  5. Bake in a preheated oven at 180 degrees C/ 350 degrees F for 15 minutes.

Nutrition

Per Serving: 51 calories; 0.6 g fat; 0.4 g carbohydrates; 7.5 g protein

Equipment

  • Food processor 
  • Measuring cups
  • Measuring spoons
  • Spatula
  • 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.

Kale Pesto

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Pesto that won’t kill me

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.

Nut-free pesto

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. 

Nut-free pesto

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

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

  1. Pound the garlic and the baby kale leaves in a pestle and mortar, or pulse in a food processor.
  2. Add the sunflower seeds to the mixture and pound or pulse again.
  3. Add the parmesan and mix with a spoon or do a quick pulse again.
  4. Stir gently and add olive oil or put the food processor on its lowest setting and pour in the oil.
  5. Add a little oil at a time so you don’t drown everything else.
  6. Season to taste.
  7. Add the remaining cheese and oil to your taste and preferred consistency.
  8. 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.

Lamb burgers

Leave a comment

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 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.

“Lamb

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

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

  1. Take a large mixing bowl.
  2. Add the spring onions, oregano, chilli powder, ground cumin and garlic.
  3. Sprinkle in the feta and add the lamb mince to the bowl.
  4. With your hands mix together the ingredients so everything is well distributed.
  5. Divide the mixture in to 8 portions.
  6. Roll the portions into balls before flattening them out into burger patties.
  7. Lightly oil a frying pan over a medium heat.
  8. Fry the burgers until they are golden brown on each side.
  9. 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

  1. In a bowl mix together all of the ingredients by kneading everything together until the ingredients are evenly spread through the meat. 
  2. Divide the mix into 6 and flatten out into burger shapes. 
  3. 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.

Coodles

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Coodles or Zoodles

An odd name I know, some people call the zoodles, but I like to call them coodles because I’m still not comfortable calling courgettes zucchini.

These replacement noodles are a brilliant substitute for regular noodles and pasta. An excellent julienne slicer will serve you well when making coodles.

Bowl of coodles

They go with everything

Coodles are a versatile staple in our house. They can be eaten hot or cold, added to a salad or used in your favourite pasta dishes. There are many ways to make and cook coodles depending on what you intend to use them for. I cover off these different techniques in more detail in ways to make and cook coodles. For this recipe, I am going over the easiest way to make coodles.

What do you do?

When setting off on a journey to remove processed foods from your diet, you may stop and ask yourself the question What can I eat instead of rice/couscous/pasta/bread? 

The answer is to find a suitable replacement.

The options are limitless; you can find gluten-free, sugar-free, grain-free, I could go on. An easy way to eat clean and simple is to switch out the standard meal padding of rice/couscous/pasta/bread with a vegetable alternative or something you can make yourself. 

This recipe is the no-frills no added flavour version that can be made and then added to things like chicken carbonara, Bolognese and prawn parmesan coodles.

Coodle recipe

Coodle ingredients
Coodle ingredients

Ingredients

  • 2 carrots
  • 2 courgettes
Take the top and bottom off the carrots with a sharp knife.
Take the top and bottom off the courgettes with a sharp knife.
Julienne the vegetable to create spaghetti strings.
Julienne the vegetable to create spaghetti strings.
Cook the coodles for approximately 3 minutes in boiling water.
Serve hot or cold.
Serve hot or cold.

Coodle

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

This easy to make alternative to pasta is a must know recipe for clean eating, paleo, primal and keto diets.



Credit: Cath @ easycleaneats

Ingredients

  • 2 carrots
  • 2 courgettes

Directions

  1. Take the top and bottom off the carrots and courgettes with a sharp knife.
  2. Julienne the vegetable to create spaghetti strings.
  3. Cook the coodles for approximately 3 minutes in boiling water.
  4. Serve hot or cold.

Nutrition

Per Serving: 54 calories; 0 g fat; 12 g carbohydrates; 2 g protein


[/recipe]

Try this with

  • Chicken carbonara
  • Lemon chicken

Equipment

  • Knife
  • Chopping board
  • Julienne vegetable peeler
  • Saucepan
  • Wooden spoon
  • Colander  

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.

Garlic Prawns

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Updating as we go

Earlier in 2021, I made a move to relocate and update my website. I’ve been making changes and improving all of the things as I go. This recipe is one of the many things I’ve tried to make better. 

Protein in a small package

I like prawns; they are small, tasty and simple to make. I like to get a package of prawns to cook up and to have on hand as an easy protein portion that can be added to meals like salads or stir-frys. I like to cook the prawns all at once and portion them out; this means I can have protein in the fridge or the freezer. Prawns last about three days cooked in the fridge, which is excellent when you have an abundance of salad.

Competition for dinner

Prawns are a favourite of more than just me; my fur baby is a big fan of prawns and loves it when we have them around. Don’t believe me? Check out the face before I even open the bag. 

Garlic Prawns recipe

Ingredients

  • 500g prawns 
  • 1/4 cup olive oil
  • 8 garlic cloves, finely grated
  • 2 spring onions, thinly sliced

Peel the prawns by first removing the head and legs. 

Peel off the shell, then squeeze the prawn’s tail to remove it from the body. 

Pull the vein through the opening at the head of the prawn and discard.

Place a frying pan on medium-high heat with olive oil and garlic.

When the garlic starts to colour, add the prawns to the pan.

Be careful not to burn the garlic.

Cook the prawns for 5-6 minutes or until the prawns are cooked.

Remove the prawns from the pan.

Add the spring onions to serve.

“Garlic

  • Rating: ★★★★★
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“Fast



Credit: Cath @ easycleaneats

Ingredients

  • 500g prawns
  • 1/4 cup olive oil
  • 8 garlic cloves, finely grated
  • 2 spring onions, thinly sliced

Directions

  1. Peel the prawns by first removing the head and legs.
  2. Peel of the shell then squeeze the tail of the prawn to remove it from the body.
  3. Pull the vein through the opening at the head of the prawn and discard.
  4. Place a frying pan on medium-high heat with the olive oil and garlic.
  5. When the garlic starts to colour add the prawns to the pan.
  6. Be careful not to burn the garlic.
  7. Cook the prawns for 5-6 minutes or until the prawns are cooked.
  8. Remove the prawns from the pan.
  9. Add the spring onions to serve.

Nutrition

Per Serving:272 calories; 14 g fat; 2 g carbohydrates; 29 g protein

Equipment

  • Knife
  • Chopping board
  • Measuring cups
  • Scales
  • Mixing bowl
  • Frying pan
  • 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.

Bacon and sweet potato salad

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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 2015, 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.

Post workout meal

This salad is one of my favourite post-workout meals. When it is going to be a max effort kind of week I like to have a batch of this salad waiting for me.  This salad is quick to make which makes it perfect for a weeknight or even lunchtime salad. The hardest part is not eating the bacon before the sweet potatoes have cooled down. It’s also perfect for using up your left-over chicken (if you ever have any).

Bacon and sweet potato salad recipe

Ingredients

  • 250g bacon
  • 500g chicken breast, cooked and cubed
  • 1kg sweet potatoes, cut into cubes
  • 4 garlic cloves, chopped
  • 2 tbsp. coconut oil
  • juice of 1 lime
  • 2 tbsp. olive oil
  • 2 tbsp. balsamic vinegar
  • 2 spring onions, chopped
  • dash of red chilli flakes
  • dash of ground cinnamon
  • salt and pepper, to taste
easycleaneatsnz

Bacon and sweet potato salad

  • Servings: 6
  • Rating: ★★★★★
  • Print

Easily my favourite post workout meal, spicy chicken, tangy sweet potatoes and bacon all in one bowl.



Credit: Cath @ easycleaneats

Ingredients

  • 250g bacon
  • 500g chicken breast, cooked and cubed
  • 1kg sweet potatoes, cut into cubes
  • 4 garlic cloves, chopped
  • 2 tbsp. coconut oil
  • juice of 1 lime
  • 2 tbsp. olive oil
  • 2 tbsp. balsamic vinegar
  • 2 spring onions, chopped
  • dash of red chilli flakes
  • dash of ground cinnamon
  • salt and pepper, to taste

Directions

  1. Preheat the oven to 190 degrees C/ 375 degrees F.
  2. Line a baking tray with baking paper or a silicone liner and lay the bacon flat on the sheet.
  3. Bake for 15 minutes, or until the bacon, is slightly crispy.
  4. Let the bacon cool then roughly chop.
  5. In a roasting pan, toss the sweet potatoes and garlic in coconut oil.
  6. Roast the sweet potatoes for about 30 minutes or until they are tender and brown.
  7. In a large bowl whisk the lime juice, olive oil, and balsamic vinegar.
  8. Add in spring onions, red chilli flakes, ground cinnamon, and salt and pepper and mix well.
  9. Add the bacon and chicken to the bowl with the dressing.
  10. Once sweet potatoes are finished cooking, toss them together with the chicken, dressing, and bacon.

Nutrition

Per Serving: 368 calories; 13 g fat; 37 g carbohydrates; 23 g protein

Equipment

  • Knife
  • Chopping board
  • Baking tray
  • Baking paper or silicone liner 
  • Roasting pan
  • Small mixing bowl
  • Large mixing bowl

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.