Sesame beef salad

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Making friends with salad

I do love a good salad. Being able to put together something fresh and crunchy with a nice piece of meat might be my ideal meal. For me, salads aren’t sad bits of iceberg lettuce with a bit of tomato. They are a brilliant combination of flavours and textures. 

I’m going on an adventure!!!

This week, I’m channelling my inner Bilbo, and I’m going on an adventure. Maybe I’m channelling my inner Frodo as, technically, I will be going close to Mount Doom (really known as Ngauruhoe). I’m off to do the Tongariro Crossing with a friend, which takes you past Ngauruhoe, which was where Sam and Frodo climbed to throw the one ring into the fires of the mountain. Yes, I know my geek is showing again, and I am completely fine with it. As much as I would like to climb Ngauruhoe, I would rather respect the hapū. I’ll be sticking to the Tongariro Crossing and taking as many pictures as possible of Mount Doom along the way.

With a long drive ahead and limited healthy options on the road, I’ll be taking my dinner with me to fuel up during our road trip pit stop. With summer in full swing and fresh vegetables in abundance, I’ll be packing this simple and tasty salad to keep me going on what promises to be a typical long weekend drive.

Always looking for an easy option

Years ago, this salad was born of my stepkids being willing to eat steak and me being unwilling to make another hot meal. In summertime in Auckland, I like to fire up the BBQ to do as much cooking and meal prep as possible on the deck. The first time I made this recipe, I had two perfectly cooked steaks from a BBQ sitting in the fridge, waiting to be made into a tasty meal. Within 10 minutes, I had a meaty salad and a set of happy campers. I warmed up the steak before I dropped dinner on the table; the instructions below tell you what you do to make this salad from scratch.

Sesame beef salad recipe

Ingredients 

  • 2 sirloin steak, sliced
  • 1 cos lettuce, sliced
  • 1/2 cup sesame seeds
  • 1 cucumber, seeded and sliced
  • 1 tbsp. oil
  • 1 tbsp. sesame seed oil

Instructions 

In a bowl, mix together the lettuce, sliced cucumber and sesame seed oil.

In a frying pan, heat the oil over a medium heat and fry off the steak slices, the meat should be browned on the outside, 

Cook the meat in batches.

The beef should be seared on the outside and pink on the inside.

Set the beef aside to cool.

Add the beef to the salad with the sesame seed oil, toss and serve.

Sesame beef salad

  • Rating: ★★★★★
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“A



Credit: Cath @ easycleaneats

Ingredients

  • 2 sirloin steak, sliced
  • 1 cos lettuce, sliced
  • 1/2 cup sesame seeds
  • 1 cucumber, seeded and sliced
  • 1 tbsp. oil
  • 1 tbsp. sesame seed oil

Directions

  1. In a bowl, mix together the lettuce, cucumber and sesame seed oil.
  2. In a frying pan, heat the oil over a medium heat and fry off the steak slices, the meat should be browned on the outside,
  3. Cook the meat in batches.
  4. The beef should be seared on the outside and pink on the inside.
  5. Set the beef aside to cool.
  6. Add the beef to the salad with the sesame seed oil, toss and serve.

Nutrition

Per Serving:174 calories; 11 g fat; 3 g carbohydrates; 14 g protein

Equipment

  • Knife
  • Chopping board
  • Frying pan
  • Tongs
  • 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.

Hawaiian pork chops

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Slow cooker

Cards on the table I hate coming home from a busy day and knowing I have to walk into the kitchen at 7 pm, cook a full meal, and then clean up. Don’t get me wrong; I love cooking, and it gives me the joy to create a beautiful meal for my family. After a 10-hour day at work, an hour commute home, and a heavy workout, cooking is not much joy. I am usually borderline hangry at the end of a long day, and I want my food as fast as possible. 

This is where having a slow cooker comes into its own; I know that I can walk in and find a meal that is cooked, hot and ready to serve. That means food is served as soon as we are willing to sit down, not 30 to 60 minutes later.

Ready for a comfort meal

It has been a bit frantic at work of late, I knew that this week was going to be a rough one so I planned something comforting for dinner today to help wind down for the week. Before starting work today I put my pork chops and sauce in the slow cooker and set it up for a long slow cook. Don’t you love the delayed start function on slow cookers? Coming home to perfectly cooked chops ready to serve up was just what was needed.

Hawaiian pork chops recipe

Ingredients 

  • 1 kg Pork chops
  • 2 cloves garlic, minced
  • 3 cups cauliflower rice
  • 1 tbsp. coriander chopped
  • 1/4 cup tomato puree
  • 1/2 cup coconut aminos
  • 1/3 cup honey
  • 3 tbsp. coconut vinegar
  • 1/2 cup water
  • 1 tbsp. tapioca flour
  • 1 can pineapple slices in juice

Whisk together the coconut aminos, honey, tomato puree, coconut vinegar, garlic, and pineapple juice.

In a separate bowl mix together the tapioca flour and water, whisk well so that there are no lumps in the liquid.

Add the flour mixture to the sauce and whisk well.

Pour half of the sauce into the bottom of your slow cooker.

Place the pork chops into the sauce and place the pineapple slices on top of the chops.

Pour the remaining sauce over the chops and pineapple slices.

Cook the chops for 3-4 hours on high or 6-8 hours on low setting.

Serve hot over the cauliflower rice and garnish with the chopped coriander.

Hawaiian pork chops

  • Rating: ★★★★★
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“Hawaiian



Credit: Cath @ easycleaneats

Ingredients

  • 1 kg Pork chops
  • 2 cloves garlic, minced
  • 3 cups cauliflower rice https://easycleaneats.co.nz/2016/08/19/cauliflower-rice/
  • 1 tbsp. coriander chopped
  • 1/4 cup tomato puree
  • 1/2 cup coconut aminos
  • 1/3 cup honey
  • 3 tbsp. coconut vinegar
  • 1/2 cup water
  • 1 tbsp. tapioca flour
  • 1 can pineapple slices in juice

Directions

  1. Whisk together the coconut aminos, honey, tomato puree, coconut vinegar, garlic, and pineapple juice.
  2. In a separate bowl mix together the tapioca flour and water, whisk well so that there are no lumps in the liquid.
  3. Add the flour mixture to the sauce and whisk well.
  4. Pour half of the sauce into the bottom of your slow cooker.
  5. Place the pork chops into the sauce and place the pineapple slices on top of the chops.
  6. Pour the remaining sauce over the chops and pineapple slices.
  7. Cook the chops for 3-4 hours on high or 6-8 hours on low setting.
  8. Serve hot over the cauliflower rice and garnish with the chopped coriander.

Nutrition

Per Serving:325 calories; 7 g fat; 31 g carbohydrates; 36 g protein

Equipment

  • Measuring spoons
  • Measuring cups
  • Whisk
  • Mixing bowl
  • Spoon

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.

Lemon and garlic crusted salmon

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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.

This recipe is healthy, delicious and easy to make; you can cook on a single tray in the oven. 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.

Two for one

A recent trip to visit my mother in law (Hi Sue) presented me with a two for one opportunity. We have been eating lemons from the trees up North for a while now. The lemons are coming to an end now; I wanted to use them for something other than lemon curd. Sue loves salmon (as do most of us), so we wanted to give her a little treat why not use the last of the lemons with some salmon steaks?

More goodies

I could have done the boring thing and just sliced the lemon and baked them together, but I wanted to try something new.

A quick rummage around the garden and pantry scored some fresh parsley and garlic. A quick smash together with some butter gave me a thick paste, a generous spread of the paste over each salmon steak, and the salmon was ready for the oven.

Lemon garlic herb crusted salmon recipe

Ingredients

  • 4 Salmon fillets
  • 1 tbsp. dill
  • 1 tbsp. chives
  • 1 tbsp. basil
  • 1 garlic clove
  • Zest of a lemon
  • Salt and pepper
  • 85g Butter

Instructions

Line a baking tray with some baking paper or a silicone liner; and place the salmon fillets on the tray.

Take the remaining ingredients and place them in a small saucepan or the microwave safe bowl.

Gently heat the ingredients in the saucepan over a low heat, stir everything together as the butter melts.

Or melt the butter in the microwave and add the herbs, lemon and garlic to the butter.

When the herb butter is melted, mix it all together.

Spread the herb butter over the top of each fillet evenly.

Bake the salmon at 200 degrees C/ 400 degrees F for 10 to 20 minutes, this will depend on the size of the fillets.

Serve with a fresh salad or greens.

Lemon garlic herb crusted salmon

  • Servings: 4
  • Rating: ★★★★★
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This simple meal doesn't take long to make and is a great way to make use of seasonal lemons



Credit: Cath @ easycleaneats

Ingredients

  • 4 Salmon fillets
  • 1 tbsp. dill
  • 1 tbsp. chives
  • 1 tbsp. basil
  • 1 garlic clove
  • Zest of a lemon
  • Salt and pepper
  • 85g Butter

Directions

  1. Line a baking tray with some baking paper or a silicone liner.  and place the salmon fillets on the tray.
  2. Take the remaining ingredients and place them in a small saucepan or the microwave safe bowl.
  3. Gently heat the ingredients in the saucepan over a low heat, stir everything together as the butter melts.
  4. Or melt the butter in the microwave and add the herbs, lemon and garlic to the butter.
  5. When the herb butter is melted, mix it all together.
  6. Spread the herb butter over the top of each fillet evenly.
  7. Bake the salmon at 200 degrees C/ 400 degrees F for 10 to 20 minutes, this will depend on the size of the fillets.
  8. Serve with a fresh salad or greens.

Nutrition

Per Serving: 402 calories; 31 g fat; 4 g carbohydrates; 29 g protein

Equipment

  • Zester 
  • Bowl
  • Fork
  • Knife
  • Chopping board
  • Baking tray
  • Baking paper or a silicone liner
  • Spoon
  • 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.

One tray Hawaiian chicken

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Simple meals don’t have to be boring  

I have been on a mission to make simple and tasty meals. I aim to create recipes that can be prepared and cooked quickly on a busy weeknight. We all struggle to make healthy and delicious meals while keeping on top of everything else in life. So this recipe is designed to be healthy, delicious and easy to make. You can cook this meal on a single tray in the oven. The preparation takes no more than 20 minutes and is portioned to feed four adults.  

Sweet and sour on one plate

There is something irresistible about chicken and pineapple; they go so well together. Add in the sweetness of some peppers, and I am sold. I’ll be honest this one-tray meal was born from a pantry cleanout. I found a tin of pineapple that was soon to go out of date; in an effort to save on food waste, I thought of a way to make the most of the pineapple slices, other than eating them from the tin, of course.

One tray Hawaiian chicken recipe

Ingredients 

  • 500g chicken breast, cubed
  • 2 cups pineapple chunks
  • 1 red pepper, cubed
  • 1 green pepper, cubed
  • 1 sweet potato, cubed
  • 1 tbsp. Sesame seed oil
  • 1 tbsp. Coconut oil
  • 1 tbsp. Coconut sugar
  • 1 tbsp. Coconut flakes
  • 1 tbsp. Lime juice

Instructions 

Preheat the oven to 200 degrees C/ 400 degrees F.

Line a baking tray with baking paper or a silicone liner.

Mix the chicken, peppers, sweet potatoes and pineapple in a bowl with the oils and sugar.

Spread out on the baking tray and bake for 15 minutes.

Turn the vegetables and chicken and bake for another 10 minutes.

Sprinkle the lime juice and coconut flakes over the tray before serving.

“One

  • Rating: ★★★★
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“An



Credit: Cath @ easycleaneats 

Ingredients

–500g chicken breast, cubed –2 cups pineapple chunks –1 red pepper, cubed –1 green pepper, cubed –1 sweet potato, cubed –1 tbsp. Sesame seed oil –1 tbsp. Coconut oil –1 tbsp. Coconut sugar –1 tbsp. Coconut flakes –1 tbsp. Lime juice

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. Mix the chicken, peppers, sweet potatoes and pineapple in a bowl with the oils and sugar.
  4. Spread out on the baking tray and bake for 15 minutes.
  5. Turn the vegetables and chicken and bake for another 10 minutes.
  6. Sprinkle the lime juice and coconut flakes over the tray before serving.

Nutrition

Per Serving: 322 calories; 13g fat; 26g carbohydrates; 26g protein

Equipment

  • Measuring cups
  • Measuring spoons
  • Kitchen scale
  • Mixing bowl
  • Baking sheet
  • 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.

Maple sausage roast

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Simple meals don’t have to be boring  

I have been on a mission to make simple and tasty meals. I aim to create recipes that can be prepared and cooked quickly on a busy weeknight. We all struggle to make healthy and delicious meals while keeping on top of everything else in life. So this recipe is designed to be healthy, delicious and easy to make. You can cook this meal on a single tray in the oven. The preparation takes no more than 20 minutes and is portioned to feed four adults.  

Updating as we go

Early in 2021, I made the 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 improve. This recipe is one of the first one-tray meals I came up with back in 2015. It has remained a regular meal that I crack out when we get some good quality sausages from Pokeno.

One tray of awesomeness

This recipe is one of the very first one-tray meals I made back when we started eating clean. I was big on throwing dinner in the slower cooker before heading off for a busy day at work, but it was always nice to have something a bit different on the weekends. The combination of tasty sausages and fresh vegetables always won on a Saturday afternoon after a day with the kids. We don’t spend our weekends running around playgrounds with the kids, but we still love a one-tray maple sausage roast.

Maple sausage roast

Ingredients

  • 8 pork sausages cut into 3rds
  • 1 red onion cut into 8th
  • 2 red apples cut into chunks
  • 2 red peppers cut into chunks
  • 2 courgettes cut into chunks
  • 2 sweet potatoes cut into chunks
  • 2 garlic cloves minced
  • 2 tbsp. thyme
  • 1/4 cup maple syrup

Instructions

Preheat oven to 210 °C/ 410 °F. 

Line a roasting tray with baking paper or a silicone liner.

In the roasting tray, mix together all ingredients but keep the maple syrup to one side. 

Bake for 20 minutes.

Remove the roasting tray from the oven.

Stir everything up and pour the maple syrup on top of everything.

Bake for another 10 minutes.

If your sausages are thick, you may need to cook them longer.

  • Rating: ★★★★★
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“A



Credit: Cath @ easycleaneats 

Ingredients

  • 8 pork sausages cut into 3rds
  • 1 red onion cut into 8th
  • 2 red apples cut into chunks
  • 2 red peppers cut into chunks
  • 2 courgettes cut into chunks
  • 2 sweet potatoes cut into chunks
  • 2 garlic cloves minced
  • 2 tbsp. thyme
  • 1/4 cup maple syrup

Directions

  1. Preheat oven to 210 °C/ 410 °F. 
  2. Line a roasting tray with baking paper or a silicone liner.
  3. In the roasting tray, mix together all ingredients but keep the maple syrup to one side. 
  4. Bake for 20 minutes.
  5. Remove the roasting tray from the oven.
  6. Stir everything up and pour the maple syrup on top of everything.
  7. Bake for another 10 minutes.
  8. If your sausages are thick, you may need to cook them longer.

Nutrition

Per Serving: 292 calories; 13g fat; 26g carbohydrates; 18g protein

Equipment 

  • Chopping board
  • Knife
  • Baking tray
  • Baking paper or silicone liner
  • Measuring cups
  • Measuring spoons
  • Tongs
  • 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.

Garlic Pulled Pork

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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 changed 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.

Converted to love pork

I never really liked pork. I always found it dry and bland or very chewy, so I stayed away from it. Now I know a little more about the different pork cuts and the differences between good quality meat and mass-produced meat. Good quality meats well-raised make all the difference. 

Pork shoulder

Pork shoulder is one of the meat cuts that I have come to love over the last few years. It is cheap to buy, easy to cook and can be used in many different ways. Pork shoulder is excellent; you cook it once and end up with about five meals. When buying pork shoulder, pick a joint that has the bone in, as it will have more flavour, and the best-tasting meat is right by the bones. This recipe is basic; it lets the natural flavour of the pork shine and makes it a perfect base for other meals.

Garlic pulled pork recipe

Ingredients

  • 1-1.5kg pork shoulder
  • 6 garlic cloves, mashed
  • 1 onion, sliced
  • 1 tsp. onion powder
  • 1 tsp. chilli powder
  • Salt and pepper to taste

Place the onions in the bottom of your slow cooker, and build a little platform for the meat.


Place the pork shoulder on a chopping board.


Season the meat with salt and pepper, then sprinkle over the onion powder and chilli powder.


Spread the mashed garlic all over the meat, make sure to get it in all the little pockets around the shoulder.


Place the meat on the onions in the slow cooker.


Cook the meat on low for 8-10 hours.
Once the pork is cooked, you can pull it apart using forks or claws!

Garlic pulled pork

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Credit: Cath @ easycleaneats

Ingredients

  • 1-1.5kg pork shoulder
  • 6 garlic cloves, mashed
  • 1 onion, sliced
  • 1 tsp. onion powder
  • 1.tsp. chilli powder
  • Salt and pepper to taste

Directions

  1. Place the onions in the bottom of your slow cooker, build a little platform for the meat.
  2. Place the pork shoulder on a chopping board.
  3. Season the meat with salt and pepper then sprinkle over the onion powder and chilli powder.
  4. Spread the mashed garlic all over the meat, make sure to get it in all the little pockets around the shoulder.
  5. Place the meat on the onions in the slow cooker
  6. Cook the meat on low for 8-10 hours.
  7. Once the pork is cooked, you can pull it apart using forks or claws!

Nutrition

Per Serving: 236 calories; 13g fat; 1g carbohydrates; 30g protein

Equipment

  • Knife
  • Chopping board
  • Forks 
  • Slow cooker

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.

Bolognese

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Master the basics

Eating clean gets a lot easier once you have mastered a few essential recipes. This recipe is basic; 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 Uber Eats as your weeknight option. Once you master this recipe, the possibilities are endless.

New take on a classic

Bolognese is one of those dishes that everyone knows and probably has their version of it. While traditionally, Bolognese is used for dressing pasta, this meaty sauce is a perfect centrepiece to a meal instead of dressing.

This dish is full of flavour and tastes better the day after you make it.

Bolognese is an easy recipe to make; it is cheap and makes the perfect weeknight dinner.

Bolognese recipe

Ingredients

  • 500g beef mince
  • 2 tins chopped tomatoes
  • 2 onions, finely diced
  • 2 garlic cloves, minced
  • 2 tbsp. tomato puree
  • 2 tbsp. olive oil
  • a handful of basil, plus extra for garnish.
  • 1 tsp. dried oregano.

Instructions

Put a large stock pot over medium heat.

Add the olive oil to the pan. 

When the oil is hot, add the onions and stir them.

Reduce the heat when the onions start to colour.

Add the garlic, basil and oregano.

Add the beef mince to the pan with the onions.

Cook the meat off until it is browned.

Use a spoon to break the meat up as it cooks.

Stir in the chopped tomatoes and puree into the meat.

Turn up the heat to bring the liquids up to a boil.

When you have rolling bubbles reduce the heat and keep stirring everything.

When you get to a gentle simmer, put the lid on your pan and let everything cook down for a least an hour.

Stir the sauce now and then to make sure it doesn’t stick or catch on the bottom.

Serve over some coodles with some grated parmesan cheese.

The flavour will develop and be better the day after you have made it, so it will be great for leftovers.

Bolognese

  • Servings: 8
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Credit: Cath @ easycleaneats 

Ingredients

  • 500g beef mince
  • 2 tins chopped tomatoes
  • 2 onions, finely diced
  • 2 garlic cloves, minced
  • 2 tbsp. tomato puree
  • 2 tbsp. olive oil
  • a handful of basil, plus extra for garnish.
  • 1 tsp. dried oregano.

Directions

  1. Put a large stock pot over medium heat.
  2. Add the olive oil to the pan. 
  3. When the oil is hot, add the onions and stir them.
  4. Reduce the heat when the onions start to colour.
  5. Add the garlic, basil and oregano.
  6. Add the beef mince to the pan with the onions.
  7. Cook the meat off until it is browned.
  8. Use a spoon to break the meat up as it cooks.
  9. Stir in the chopped tomatoes and puree into the meat.
  10. Turn up the heat to bring the liquids up to a boil.
  11. When you have rolling bubbles reduce the heat and keep stirring everything.
  12. When you get to a gentle simmer, put the lid on your pan and let everything cook down for a least an hour.
  13. Stir the sauce now and then to make sure it doesn’t stick or catch on the bottom.
  14. Serve over some coodles with some grated parmesan cheese.

Nutrition

Per Serving: 186 calories; 10.7g fat; 9.3g carbohydrates; 12g protein

Equipment

  • Knife
  • Chopping board
  • Stockpot 
  • Wooden spoon 
  • 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.

Thai inspired pork and veggie meatballs

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Nut-free option

I am one of those unfortunate people that are allergic to not only peanuts but also tree nuts. When it comes to food options, not having nuts on the menu can be challenging at times and frustrating at others. There are so many foods I would love to try or eat regularly but will never get the chance, thanks to nuts. Not eating nuts doesn’t have to be the end of the world; there are always replacements and alternatives that mean you can have a nut-free option. This recipe is my attempt to create a nut-free version of a usually nut-packed recipe.

Make a big batch

These meatballs were one of our staples back in the day; I would make double batches of them and stuff them in the freezer ready for cooking when things got busy. These meatballs are jam-packed with flavour and go great with my satay-style sauce.

Thai-inspired pork and veggie meatballs recipe

Ingredients

  • 2 courgettes, grated
  • 2 carrots, grated
  • 450g pork mince
  • 250g chicken mince
  • 1 tbsp. ginger, grated
  • 1 tsp. sesame oil
  • 2 tbsp. fresh basil, minced
  • 2 garlic cloves, minced
  • 1 tbsp. curry powder
  • 1/2 tsp. red chilli flakes
  • salt and pepper, to taste
  • Satay Style Sauce

Instructions

Preheat the oven to 175 degrees C/350 degrees F.

Grate the courgette and carrot; I use my food processor with a fine grating attachment.

Take a large bowl and place a large clean dishcloth in the bowl.

Add the carrot and courgette to the bowl.

Squeeze out the excess water from the carrot and courgette.

Add the carrot and courgette to a bowl along with the other ingredients.

Use your hands to mix the meat and vegetables together.

Use a soup spoon or ice cream scoop to portion the meat into meatballs.

Roll the meatballs and place them on a plate. 

Depending on how large the meatballs are, you may have between 30 and 40 meatballs.

Take a large frying pan or cast iron skillet and heat some oil over medium heat.

Cook the meatballs in batches, 

The meatballs should be browned on all sides before you take them out of the pan. 

Once the meatballs have been cooked, warm up the satay-style sauce in the same pan and add the meatballs back into the pan.

Thai inspired pork and veggie meatballs

  • Rating: ★★★★★
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“This



Credit: Cath @ easycleaneats 

Ingredients

– 2 courgettes, grated – 2 carrots, grated – 450g pork mince – 250g chicken mince – 1 tbsp. ginger, grated – 1 tsp. sesame oil – 2 tbsp. fresh basil, minced – 2 garlic cloves, minced – 1 tbsp. curry powder – 1/2 tsp. red chilli flakes – salt and pepper, to taste – Satay Style Sauce

Directions

  1. Preheat the oven to 175 degrees C/350 degrees F.
  2. Grate the courgette and carrot; I use my food processor with a fine grating attachment.
  3. Take a large bowl and place a large clean dishcloth in the bowl.
  4. Add the carrot and courgette to the bowl.
  5. Squeeze out the excess water from the carrot and courgette.
  6. Add the carrot and courgette to a bowl along with the other ingredients.
  7. Use your hands to mix the meat and vegetables together.
  8. Use a soup spoon or ice cream scoop to portion the meat into meatballs.
  9. Roll the meatballs and place them on a plate. 
  10. Depending on how large the meatballs are, you may have between 30 and 40 meatballs.
  11. Take a large frying pan or cast iron skillet and heat some oil over medium heat.
  12. Cook the meatballs in batches, 
  13. The meatballs should be browned on all sides before you take them out of the pan. 
  14. Once the meatballs have been cooked, warm up the satay-style sauce in the same pan and add the meatballs back into the pan.
  15. Simmer the sauce with the meatballs for 15-20 minutes.
  16. Serve the meatballs on a bed of noodles or cauliflower rice with satay-style sauce.

Nutrition

Per Serving:307 calories; 22.4g fat; 18.9g carbohydrates; 8.6g protein

Equipment

  • Food processor 
  • Grater attachment
  • Kitchen towel
  • Mixing bowl x2
  • Ice cream scoop
  • Plate 
  • Whisk 
  • Frying pan or skillet
  • 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.

Satay style sauce

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Making my own

If you are like us and you try to avoid mass-produced processed foods, the best option is to make your own. When you make your own, you get to control which ingredients you use and how much or how sweet you want it to be. Once you have a go at making your own and you realise how easy it is, you will never go back to store-bought again.

A nut-free option

I have never had the pleasure of eating satay sauce; that pesky nut and peanut allergy does get in the way, but rather than miss out, I decided to come up with a nut-free option that was easy to make and would be a great alternative to any store bought sauce.

Satay-style sauce

Ingredients

  • 1 can of coconut milk
  • 1/4 cup sun butter
  • 1 tbsp. coconut aminos
  • 1 tbsp. chilli 
  • 1 clove of garlic 
  • 1 tsp. sesame oil
  • 1 tsp. honey
  • 2 tbsp. curry powder
  • 1/2 tsp. red chilli flakes
  • A pinch of salt

Instructions

In a medium bowl, whisk together all sauce ingredients until completely combined.

“satay-style

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Credit: Cath @ easycleaneats 

Ingredients

  • 1 can of coconut milk
  • 1/4 cup sun butter
  • 1 tbsp. coconut aminos
  • 1 tbsp. chilli 
  • 1 clove of garlic 
  • 1 tsp. sesame oil
  • 1 tsp. honey
  • 2 tbsp. curry powder
  • 1/2 tsp. red chilli flakes
  • A pinch of salt

Directions

  1. In a medium bowl, whisk together all sauce ingredients until completely combined.

Nutrition

Per Serving: 106 calories; 8g fat; 6g carbohydrates; 3g protein

Equipment

  • Mixing bowl
  • Whisk
  • 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.

Apple slaw

Leave a comment

Make your own

If you are like me and you try to avoid mass-produced processed foods, the best option is to make your own. When you make your own, you get to control which ingredients you use and how much or how sweet you want it to be. Once you have a go at making your own and realise how easy it is, you will never go back to store-bought again. 

Reinvention

Years ago, I was looking for something to go with my garlic pulled pork. I had a great recipe from my former mother-in-law for a classic slaw that I decided to tinker with. This recipe is what I ended up with. The crisp apple goes so well with the crunchy cabbage and tangy honeygar. Like the normal slaw, it is quick and easy to make but packs a lot more punch in the flavour stakes.

If you have the attachments on a food processor, I recommend using the shredding and grating features to make it even faster to make your slaw. 

Apple slaw recipe

Ingredients

  • 1/2 head cabbage, finely sliced
  • 2 carrots, finely grated
  • 2 apples, finely grated or diced
  • 2 tbsp. honey-gar
  • 1 tbsp. lemon juice

Instructions
Mix vegetables together in a bowl.


Add in the honeygar and lemon juice, mix and serve.
This makes enough slaw to go with a 2kg pork shoulder and will easily fill six grown and hungry men.

“Apple

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Credit: Cath @ easycleaneats

Ingredients

  • 1/2 head cabbage, finely sliced
  • 2 carrots, finely grated
  • 2 apples, finely grated
  • 2 tbsp. honey-gar
  • 1 tbsp. lemon juice

Directions


Mix vegetables together in a bowl.
Add in the honeygar and lemon juice, mix and serve.

Nutrition

Per Serving: 71 calories; 0.2g fat; 17.5g carbohydrates; 1.8g protein

Equipment

  • Chopping board
  • Knife
  • Grater
  • Vegetable peeler
  • Mixing bowl
  • 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.