I’m a fan of the Reuben Sandwich, I love the flavours and would happily fall off the no grain wagon to snarf a grilled Reuben Sandwich. As I try my best not to fall off the wagon coming up with alternatives seems like the best approach. Sometimes it is too warm for a Reuben roast or a Reuben casserole; sometimes I want all the excellent flavour without spending hours in the kitchen or turning on the oven. Enter the Reuben slaw. This slaw brings together the peppery pastrami, creamy mayo and crisp cabbage with some mellow Swiss cheese. A few minutes of chopping and you have a perfect meaty bowl of slaw.
Per Serving: 254 calories; 18 g fat; 2 g carbohydrates; 16 g protein
Equipment
Large mixing bowl
Whisk
Spatula
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.
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.
One tray steak fajitas ready to eat
Taking a break from tacos
This recipe was born from a need to take a little break from tacos. Don’t get me wrong; I have nothing against tacos, I love them, but we have been eating a lot of tacos recently so I thought a little change would do us some good. Still wanting something Mexican and fresh, I thought fajitas would be a good option. The best part of this recipe is eating the rainbow; the mix of peppers always looks fantastic. I’m always happy when I can find a way to get a big portion of veggies with dinner. These steak fajitas are an excellent option for an easy weeknight meal and just as easy to make as tacos.
One tray steak fajitas video
One tray steak fajitas
One tray steak fajitas ingredients
Ingredients
450g steaks
2 tsp chilli powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1/4 cup olive oil
1 tsp minced garlic
1 onion, thinly sliced
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 green pepper, thinly sliced
In a bowl mix together the peppers.In a bowl mix together the peppers.In a bowl mix together the peppers.Add the onions to the bowl.Add the steak to the bowl.Mix wellReady to spread out on the baking trayTransfer the ingredients to the baking tray.Spread the ingredients outSprinkle over the seasoning and mix wellBakeOne tray steak fajitas ready to eat
This one tray meal a great option for busy week nights or an action packed weekend.
Credit: Cath @ easycleaneats
Ingredients
450g steaks
2 tsp chilli powder
1 tsp ground cumin
1 tsp garlic powder
1 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1/4 cup olive oil
1 tsp minced garlic
1 onion, thinly sliced
1 red pepper, thinly sliced
1 yellow pepper, thinly sliced
1 green pepper, thinly sliced
Directions
Preheat the oven to 200 degrees C/ 400 degrees F.
In a bowl, combine the chilli, cumin, garlic powder, paprika, salt and pepper to make a fajita seasoning.
In a large bowl, mix together the steak, onions and peppers with the olive oil.
Sprinkle with the minced garlic and mix again.
Spread the meat and vegetables out on a baking tray lined with baking paper or a silicone liner.
Sprinkle the fajita seasoning over the meat and vegetables.
Cover the tray with foil.
Bake for 20 minutes with the foil on the tray, remove the foil and bake for another 5 minutes. Bake for 20 minutes with the foil on the tray, remove the foil and bake for another 5 minutes.
Remove the tray from the oven and let the meat rest for 5 minutes before slicing.
Serve.
Nutrition
Per Serving: 266 calories; 19 g fat; 7 g carbohydrates; 16 g protein
Equipment
Knife
Chopping board
Baking tray
Baking paper or a silicone liner
Aluminium foil
Mixing bowl
Measuring cups
Measuring spoons
Scales
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.
Saturday morning, a not so small child stumbles out of bed into the living room as is offered a cup of tea. His response isn’t ‘yes please’ or ‘no thank you’ his answer is ‘gingernut?’. He likes to sit down with a nice cup of team and a gingernut to dunk in his brew. I thought I would have a go at creating a slightly healthier version of the gingernut and put it to the little dunker for testing.
As these things go, this recipe was pretty easy to develop. I knew the challenge would be getting the amount of crunch right. Too much crunch and we could be looking for replacement teeth, not enough crunch and you have a terrible cookie with no structural integrity for dunking. The key to a good gingernut is how long you bake it for. The trick with this recipe is to remove the cookies from the oven on time and then let them sit on the hot baking tray to become crisper and develop the right amount of crunch. If you leave them in the oven too long, you will be looking for new teeth.
Gingernut cookies
Gingernut cookies ingredients
Ingredients
200g seed butter
3 tsp. Ground ginger
1 egg
100g coconut sugar
Into a food processor place, the coconut sugar and ginger.Blend until thoroughly combined.Add the seed or nut butterMix until thoroughly combined, it will start to clump together.Add the egg.Mix again until the mixture starts to form a ballUse an ice cream scoop to portion out the cookie dough.Place each portion onto the lined baking tray.Make sure there is space between each portion so that the cookies have space to spread.Use the back of a spoon to press down the pieces slightly.Fresh and crunchy cookies
This recipe is my take on the traditional gingernut, it is gluten-free but still has all the flavour and crunch.
Credit: Cath @ easycleaneats
Ingredients
200g seed butter
3 tsp. Ground ginger
1 egg
100g coconut sugar
Directions
Pre-heat oven to 200 degrees c 392 degrees f
Have a baking tray ready with baking paper on it
Into a food processor place, the coconut sugar and ginger blend until thoroughly combined
Add the seed or nut butter and mix until thoroughly combined, it will start to clump together.
Add the egg and mix again until the mixture starts to form a ball if it doesn’t form a ball don’t worry when everything is thoroughly combined stop the processor.
Use an ice cream scoop to portion out the cookie dough, place each portion onto the lined baking tray, and make sure there is space between each portion so that the cookies have space to spread.
Use the back of a spoon to press down the pieces slightly.
Bake the cookies for 15 minutes or until they are golden brown.
Remove the cookies from the oven, let them cool, and crisp up.
When the cookies are hard, move the cookies to a container, they will keep for about a week.
Nutrition
Per Serving: 161 calories; 10 g fat; 15 g carbohydrates; 4 g protein.
Equipment
Food processor
Ice cream scoop
Baking tray
Baking paper/ silicone liner
Spoon
Measuring spoons
Scales
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.
In the last half of 2019, we had a hectic time, the only night on the workweek we had a home with no classes or chores to do. The mass amount of activity and varied nutritional needs meant I needed to get creative to keep everyone happy. I made a few staples to have in the freezer that could be taken out in the morning or thawed in the afternoon to prepare for a quick and healthy meal. These burgers have been one of the firm favourites for weeknight dinners after Brazilian Jiu-Jitsu, and they are also a firm favourite on the weekends. The kids like to have them as a burger with a bun, I love them with a lettuce bun or chopped up in a burger salad.
Lemon chicken burgers
A moment of pride
When I was working on the recipe for these burgers, it was a weekend, and I was playing around to try to make the raw mixture smell right. As I was there playing in the kitchen getting ready to fry up the first burger when the youngest member of the clan arrived home from a birthday party. He arrived home clutching a bag from MacDonald’s with the chicken nuggets and chips he got from the party but couldn’t eat. As is the way he stood in the kitchen nattering to us about the movie he saw, what he did, what his friends said and what he said. When Liam took a breath, I managed to ask if he wanted any dinner with us. He said he wasn’t hungry when he was. He would eat the nuggets and chips when he was. Not long after I was building lettuce bun burgers for Jaime and myself when Jaime pops into the kitchen asking if I could make another burger for Liam. Apparently, he liked the smell of the burgers; they smelled a lot better than his chicken nuggets. The bag from MacDonald’s was put to one side while he demolished a homemade chicken burger. I was so proud.
Sadly the chicken nuggets were eaten for lunch the next day along with the chips, but I still hold on to the fact that when offered, he picked my burger over MacDonald’s.
Lemon chicken burgers
Lemon chicken burger ingredients
Ingredients
500g chicken mince
2 spring onions, finely chopped
1 garlic clove, minced
1/2 lemon, juiced and zested
1/2 cup parmesan cheese, grated
1 egg
1 tbsp. olive oil
Salt and pepper
Add the chicken mince to a large bowl.Add the egg, garlic and cheese to the mince.Add the spring onions and lemon to the bowl.Mix the ingredients together with your hands.Well mixed burger mix.Use a measuring cup to portion out the burgers.Shape the meat into burger patties.Cook the burgers over a medium heat.Serve in a lettuce bun.With cheese and caramelised onions.Enjoy!
Not long ago if I had suggested we have a salad for dinner, that suggestion would have been met with grumbles, groans and complaints. Thankfully that is no longer the case. The first time I made this salad for dinner, I did get the grumbles and groans, then the kids tried some.
Credit: Cath @ easycleaneats
Ingredients
500g chicken mince
2 spring onions, finely chopped
1 garlic clove, minced
1/2 lemon, juiced and zested
1/2 cup parmesan cheese, grated
1 egg
1 tbsp. olive oil
Salt and pepper
Directions
In a large bowl mix together all the ingredients.
Use your hands to get an even mix.
Divide the mix into six portions and shape into burgers try the burgers over medium heat for 6 minutes on each side.
Nutrition
Per Serving: 189 calories; 11 g fat; 2 g carbohydrates; 14 g protein.
Equipment
Chopping board
Knife
Zester
Fork
Frying pan
Spatula
Mixing bowl
Measuring cups
Measuring spoons
Scales
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 frittata with tomato and spinach is a quick and easy recipe that takes minutes to prepare and can be served hot or cold.
Leftovers are welcome
I’m not in charge of the kitchen full time at the moment, Jaime is the man responsible for breakfast and dinner, so I only have to sort myself out for lunch. While mooching through the fridge, I found a few cherry tomatoes and half a bag of baby spinach. Hardly the makings of a fully formed salad, but a good enough to make a tasty frittata. It isn’t exactly fancy, but it made me lunch that was sufficient for two days.
Frittata with tomato and spinach
Frittata with tomato and spinach ingredients
Ingredients
3 egg whites
3 eggs
6 cherry tomatoes, halved
2 handfuls baby spinach
1/2 cup parmesan cheese, grated
1/2 cup basil leaves, chopped
1/2 tbsp. oil
salt and pepper
Heat some oil in a pan.Beat the eggs.Add the cheese to the eggs.Add the spinach and tomatoes to the eggs.Add the eggs to the panLet the eggs set.Cover the eggs for three minutes before transferring to a grill.Serve hot.
This frittata with tomato and spinach is a quick and easy recipe that takes minutes to prepare and can be served hot or cold.
Credit: Cath @ easycleaneats
Ingredients
3 egg whites
3 eggs
6 cherry tomatoes, halved
2 handfuls baby spinach
1/2 cup parmesan cheese, grated
1/2 cup basil leaves, chopped
1/2 tbsp. oil
salt and pepper
Directions
Preheat grill to 150°C /300°F or a medium setting.
In a bowl whisk the eggs and egg whites, then add the tomatoes, spinach, cheese, basil, salt and pepper.
Over medium heat add the oil to an oven-safe frying pan or cast iron pan.
Add the egg mix to the pan, cover and cook for three minutes
Transfer the pan to the grill without the lid.
Cook for three minutes or until the egg has set.
Nutrition
Per Serving: 294 calories; 17 g fat; 10 g carbohydrates; 24 g protein.
Equipment
Mixing bowl
Fork
Knife
Chopping board
Cast iron pan/oven-safe frying pan
Spatula
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.
‘Who wants lettuce wraps for dinner?’ is a question I have asked on many an occasion, there have never been any occasions I can think of when the answer from the family is ‘me please’.
Not long ago, I was working on this recipe. I mixed up a batch of the curried chicken ready for the wraps when a not so little head popped around my elbow and asked ‘what’s that? It smells nice’. One taste test later and I have an extra person ready to eat curried chicken wraps for dinner. Before the end of the day, I had three people on board for eating them again. The next weekend when I asked the question ‘what do we want for dinner?’ I got two requests for ‘that salad we had last week’. That has been the greatest endorsement of a recipe if you ask me.
Curried chicken wraps
Big portions
This recipe is big on flavour and portions. This recipe can feed eight people comfortably; if you have small eaters, you can probably get even more portions out of it. The curried chicken has a creamy coating with a satisfying amount of crunch from the carrots and celery. The mass amount of protein in this recipe may seem a bit much at first glance. I can assure you it isn’t really. The big portion of protein is there to help you feel fuller faster.
Let the flavours mingle
Whenever I make a batch of the curried chicken for the wraps I like to make it in advance and allow it to sit in the fridge for at least three hours; this lets the flavours hang out and mingle. The mix doesn’t need to be made in advance, but it does make a difference to the taste. If you have fussy eaters that aren’t big fans of spice you can leave out the chilli flakes and use mild curry powder.
In a bowl add the honey, lime juice, curry powder, chilli powder, salt and pepper.Add the mayo.Whisk everything together.Add the celery, onion, spring onions and carrots to a large bowl.Add the cooked chicken to the bowl.Mix well.Add the curry sauce to the chicken and vegetables.Mix well.
Not long ago, I was working on this recipe. I mixed up a batch of the curried chicken ready for the wraps when a not so little head popped around my elbow and asked 'What's that? It smells nice'
Credit: Cath @ easycleaneats
Ingredients
800g chicken breast, cooked
1 onion, chopped
2 carrots, grated
2 celery stalks, chopped
2 tbsp. Curry powder
3/4 cup easy mayo
2 tbsp. Honey
2 tbsp. Lime juice
2 spring onions, chopped
2 tsp. Chilli flakes
Salt and pepper
2 cos lettuce
Directions
In a large mixing bowl combine the chicken, onion, carrots, spring onions and celery.
In another bowl whisk together the mayo, honey, lime juice, curry powder, chilli flakes, salt and pepper.
Add the sauce to the bowl with the chicken and vegetables and mix well.
Wash each of the cos lettuces and take off the leaves and drain them.
Plate up the leaves and then add the chicken mixture into the centre each leaf.
Serve.
Nutrition
Per Serving: 208 calories; 9 g fat; 12 g carbohydrates; 22 g protein.
Equipment
Knife
Chopping board
Mixing bowl x2
Fork
Spoon
Measuring cups
Measuring spoons
Scales
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.
Eggs have to be one of the best ingredients you can find in your kitchen. I don’t think they should be breakfast only food; they are an anytime food. I know it may seem strange, but I like having breakfast for dinner, I don’t care if it makes me odd, I like it.
A little bit spicy
While I like the versatility of eggs, they generally don’t have a lot going for them in the flavour department, that means you can get creative with the additions to your eggs. For this recipe, I went with some spicy to go with my eggs. The first subtle spicy comes from a lovely bit of chorizo sausage; the spring onions add a little bit of crunch to the dish and the chilli flakes add the final kick to the eggs. It is a simple dish that takes minutes to make but actually looks a bit fancy.
Chorizo chilli eggs
Chorizo chilli eggs ingredients
Ingredients
4 eggs, beaten
2 spring onion, finely sliced
100g chorizo, cubed
1 tsp. chilli flakes
Heat some oil or butter over a medium heatAdd the chorizo to the panAdd the eggs to the panAdd the spring onionsServe hot
Eggs have to be one of the best ingredients you can find in your kitchen. This recipe is too good to only have for breakfast.
Credit: Cath @ easycleaneats
Ingredients
4 eggs, beaten
2 spring onion, finely sliced
100g chorizo, cubed
1 tsp. chilli flakes
Directions
In a frying pan over medium heat add some oil and the cubed chorizo.
Fry the chorizo until it begins to colour then add the beaten eggs to the pan.
Reduce the heat and gently cook the eggs.
Add the spring onions and chilli flakes to the eggs while they are cooking, you are aiming for a scrambled egg consistency.
Serve hot.
Nutrition
Per Serving: 425 calories; 32 g fat; 4 g carbohydrates; 27 g protein.
Equipment
Knife
Chopping board
Frying pan
Spatula
Fork
Mixing bowl
Measuring spoons
Scales
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 2019, 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.
Who wants bacon?
Bacon can make everything better, really it can. I love bacon, and for some reason, the mix of banana and bacon works really well. Add some chocolate into the mix, and you have a winner.
Bacon cake slices, they may not sound good but trust me, they are amazing.
It shouldn’t work, but it does
Sweet and salty treats aren’t new; they have been around for a while. While sugar and salt sit on opposite ends of the flavour spectrum, they work well together just think all those foods you eat
Peanut butter and jelly
Salted caramel
Pineapple and ham pizza
Chocolate milkshakes with French fries
Bacon and maple syrup
So why does it work?
Bro science alert!!!
Salt, when used correctly, doesn’t make things salty; it brings out the flavour of food. That is why you often see salt in the ingredients for a cake or cookies. We have evolved to be drawn to sweet foods, mainly because they are calorie, therefore, energy-rich. We are also designed to crave salty foods because sodium is an essential mineral for the human body.
A Proceedings of the National Academy of Sciences study proposes that tongues have additional sweetness receptors. These receptors trigger only when sugar is in the company of salt. So as contradictory as it seems, even just a sprinkle of salt on some fruit can make the fruit taste even sweeter.
All of that could explain why this cake tastes so good.
Bacon Cake Slices Recipe
Ingredients
3/4 cup 70% cocoa dark chocolate
1/2 cup melted butter
1 cup coconut flour
4 eggs
1/3 cup maple syrup or raw honey
1/2 cup shredded coconut
1 tsp. vanilla bean paste
10 slices of candied bacon, sliced
1/2 cup banana icing
Preheat the oven to 190 degrees C/ 375 degrees F
Line a square cake tin with baking paper or a silicone liner.
In a medium-sized mixing bowl beat together, maple syrup and vanilla.
Beat in the coconut flour then the melted butter.
Stir in the shredded coconut, six slices of candied bacon bits and chocolate chips.
Pour the batter into the lined cake tin.
Smooth over the top with a spatula.
Bake the cake for 15 minutes or until the top of the cake is golden brown.
Remove the cake from the tin and place the cake on a cooling rack.
Allow the cake to cool completely before icing.
Sprinkle the remaining candied bacon over the icing.
Sweet and salty treats aren't new; they have been around for a while. This cake is the perfect mix of sweet and salty.
Credit:
Ingredients
3/4 cup 70% cocoa dark chocolate
1/2 cup melted butter
1 cup coconut flour
4 eggs
1/3 cup maple syrup or raw honey
1/2 cup shredded coconut
1 tsp. vanilla bean paste
10 slices of candied bacon, sliced
1/2 cup banana icing
Directions
Preheat the oven to 190 degrees C/ 375 degrees F
Line a square cake tin with baking paper or a silicone liner.
In a medium-sized mixing bowl beat together, maple syrup and vanilla.
Beat in the coconut flour then the melted butter.
Stir in the shredded coconut, six slices of candied bacon bits and chocolate chips.
Pour the batter into the lined cake tin.
Smooth over the top with a spatula.
Bake the cake for 15 minutes or until the top of the cake is golden brown.
Remove the cake from the tin and place the cake on a cooling rack.
Allow the cake to cool completely before icing.
Sprinkle the remaining candied bacon over the icing.
Slice the cake into 24 squares
Nutrition
Per Serving: 157 calories; 10 g fat; 9 g carbohydrates; 6 g protein
Equipment
Mixing bowl
Square cake tin
Baking paper or a silicone liner
Spatula
Whisk
Measuring cups
Measuring spoons
Knife
Chopping board
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
Fudge, yes, it is an excellent replacement word when you are around the kids, but I have another fudge alternative for you to enjoy.
Fudge is one of those fantastic sweet treats I remember from childhood, my Dandy often had fudge and toffee for Christmas, and I loved to share it with him.
In the past I probably could have happily munched a packet of fudge easily, nowadays I do not think I could deal with the sugar coma.
Sweet without the sugar
This recipe was born from a desire to enjoy the flavour of fudge without the truckload of sugar. When we made a move to remove sugar from our lives as much as possible, I noticed a change in my taste buds. What once was just a sweet treat is now so sickly sweet, I can’t eat it.
I like to look for alternatives that mean I get all the flavour without any of the adverse effects of ingredients that don’t agree with me. For this recipe I swapped out the sugar for honey, this created a delicate balance of sweet but not too sweet with all the rich flavour you get with original fudge.
Kid approved
The final hurdle I usually have any new recipe is if the kids will like it. Sometimes they like a recipe, but the response can be lukewarm, they eat what I have made, but it takes a few days for them to work their way through everything.
This is not one of those recipes. This fudge didn’t last the weekend; the fudge was nabbed out of the fridge after lunch, as a refuel when they got back from the play park and after dinner. These treats are little boy (and big boy) approved.
Primal fudge recipe
Primal fudge ingredients
Ingredients
1/2 cup coconut oil
1/2 cup cacao powder
1/2 cup seed butter
1/4 cup honey or maple syrup
1/2 tsp. vanilla bean powder
Place the cacao powder in a large bowl.Add the melted coconut oil and honey to the bowl.Mix well with a spatula.Add the seed butter to the bowl.Mix well.Take a silicone cupcake pan.Pour the mix into the cupcake pan.If you want to add something for some crunch put it in the bottom of the cupcake pan.Primal fudge ready for eating.
Fudge, yes it is an excellent replacement word when you are around the kids, but I have another fudge alternative for you to enjoy.
Credit: Cath @ easycleaneats
Ingredients
1/2 cup coconut oil
1/2 cup cacao powder
1/2 cup seed butter
1/4 cup honey or maple syrup
1/2 tsp. vanilla bean powder
Directions
Melt coconut oil either in the microwave or in a saucepan.
Don’t overheat the coconut oil, it should be liquid not bubbling.
Place all of the ingredients in a food processor and blend them together.
Alternatively you can mix by hand.
Add the cacao powder in a large mixing bowl
Add the melted coconut oil and mix with a spatula.
Add the seed butter to the bowl.
Mix well.Mix well.
Pour the mix into paper-lined muffin tin cups /silicone muffin cups.
Fill each cup halfway.
Place the muffin cups in the fridge for 30 minutes or freeze for 10 minutes.
Pop the fudge out once it is set.
Store in a sealed container in the fridge.
Nutrition
Per Serving: 89 calories; 7 g fat; 5 g carbohydrates; g protein
Equipment
Saucepan
Food processor
Muffin tin or silicone muffin cups
Measuring cups
Measuring spoons
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.
Not that he looks like someone that eats all the pies (or the chocolate bars but that is a different story). I don’t know where his love of pies comes from, it could be an English thing. I always hated pies, I remember the ones you could get from a bakery. They would sit all day in the heated food cabinet alongside sausage rolls. They never smelled nice, they had lots of crust and usually had more gravy than meat in them. I should let you know as a general rule I don’t trust foods you can’t see the inside of.
I only started to like pie when I began to make my own, I can see inside my pies and know what they are made of.
Bacon makes everything better
Chicken and mushroom pie has been a thing for a long time and seems to be a firm favourite with pie lovers. As many of you know by now I can’t leave traditional recipes alone, The need to tinker and try to make them better. In this case, that means adding bacon. I believe that bacon has a significant role in the betterment of the human race. It will one day bring about world peace and the pig will be a holy animal around the world.
Chicken, bacon and mushroom pie with a parmesan crust
Comes back from the land of exaggeration
The pairing of chicken and mushrooms with bacon seemed natural to me. The salty goodness with the rich earthy flavour of the mushrooms with the heart warming taste of chicken seemed like a no-brainer.
Grain-free inside and out
As with all thing I try to create making pies as ‘clean’ as possible was essential to me. The creation of a gravy that didn’t use wheat flour was not really a challenge, I made the easy swap to tapioca flour, bingo, grain-free gravy. Finding a way to make a pastry that was grain free but still like traditional pastry was far more of a challenge. I think I landed on a recipe that delivered a crisp on the outside, soft on the inside combination. It didn’t get soggy in the presence of gravy or fall apart on the plate.
Chicken, bacon and mushroom pie recipe
Chicken, bacon and mushroom pie ingredients
Ingredients
3 rashers Bacon
1 tsp. garlic oil
125g Mushrooms sliced
250g Chicken cubed
25g tapioca flour
1/2 tsp. Thyme
1 tbsp. butter
300ml chicken stock
1 tbsp. Masala
Pastry
Fry off the bacon. Add the mushrooms to the baconContinue cookingMaking the gravyNice chunks of chicken
Thick and rich gravy with chunks os chicken and tasty bacon, what more could you want from a pie
Credit: Cath @ easycleaneats
Ingredients
3 rashers Bacon
1 tsp. garlic oil
125g Mushrooms sliced
250g Chicken cubed
25g tapioca flour
1/2 tsp. Thyme
1 tbsp. butter
300ml chicken stock
1 tbsp. Masala
Pastry
Directions
Over a medium heat fry off the bacon until it starts to colour.
Fry off the bacon.
Add the mushrooms to the pan with the bacon and continue to cook until the mushrooms have softened.
Add the mushrooms to the bacon
Transfer the bacon and mushrooms to a bowl and set to one side.
In a bowl mix together the flour; masala and thyme then coat the chicken in the flour.
Melt butter over a medium heat.
Fry off the chicken in the butter.
When the chicken is browned off add in the chicken stock and simmer until the stock has thickened.
Wait for the gravy to thicken
Mix in the bacon and mushrooms.
Put filling into a bowl and cover with pastry.
Bake for 20-30 minutes at 180 degrees C/ 350 degrees F.
Serve hot with some green vegetables.
Nutrition
Per Serving: 160 calories; 9.4 g fat; 5.8 g carbohydrates; 11.8 g protein
Equipment
Knife
Chopping board
Frying pan
Wooden spoon
Oven-safe bowl
Measuring spoons
Scales
Measuring jug
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 