BLT salad in a jar

Leave a comment

Awesome in a jar

I live for easy meals, and this salad is one of the easiest things to make. It’s so tasty that it’s ridiculous.

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

I bought a larger-than-normal pack of bacon at the supermarket last week and wanted to use as much as possible before I had to think about putting it in the freezer. This is how I decided to use it. 

Bacon makes everything better

I firmly believe that bacon can make anything better, and having it for lunch can turn a bad day around. I made the most of my large pack of bacon by making this salad to see me through what promised to be a challenging week at work that would require something to perk me up at lunchtime. Suddenly, my horror week at work now has small breaks that include bacon-based happiness and a weekend with the promise of eggs fried in bacon fat. Seriously, what more can a girl ask for? 

While I would like to live on bacon alone, my macros require more protein than bacon can provide in a single sitting. For an extra protein portion, I like to add half a chicken breast to my salad. This recipe is portioned for two servings, so you can enjoy bacon two days in a row.

BLT salad in a jar recipe

Ingredients

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

BLT salad in a jar 

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

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



Credit: Cath @ easycleaneats

Ingredients

Directions

  1. At the bottom of a jar, mix the mayo, milk, sour cream, salt, and pepper.
  2. Add the bacon to the jar, followed by the spring onions, tomatoes, iceberg lettuce, and cos lettuce.
  3. Close the jar and store it in the fridge.
  4. Before opening it to eat, shake the jar to coat all the ingredients in the dressing.
  5. If you are fancier than I am, you can tip the jar into a bowl; you may need to scrape the dressing.

Nutrition

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

Equipment

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

Nutritional disclaimer

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

Workout of the week 3 June 2026

Leave a comment

Finally hitting the bar again

It’s been a funny few months; my motivation for workouts has been almost nonexistent. I’ve still been moving my body every day, but I have been struggling to give it my all. I think part of the problem has been that I haven’t been enjoying my workout programme, and the demands of life have left me with very little energy to lift heavy things. In early September 2025, I had a bit of a rock-bottom moment that kick-started a restart of a healthier lifestyle and a completely clean-eating diet; part of that was committing to working out every day, no excuses. 

Going through the motions

While I may not have given up on working out, I do feel like I’ve been going through the motions and not making any progress; in some cases, I feel like I’ve been going backwards. My lifestyle shift had the wonderful bonus of changes in my body composition, like a huge reduction in body fat, but I haven’t been very successful in maintaining all of my muscle mass as I’ve dropped weight. This has meant my ability to lift heavy things has fallen off a cliff, and my ‘keep calm and carry on’ approach of just keeping up training has done nothing to help. So it is time for a change.

New programme, new me

I’ve decided to start a new training program, designed by me, to meet my needs and help me reach my goals. So, what will this programme do? Let me tell you.

  1. Exercise every single day. Over the years, I’ve learned that rest days are my enemy; days off from exercise tend to make me want to do less and can derail me quickly.
  2. Rebuild my base fitness level. I’ve let my cardio, mobility, and flexibility slip, so I’m going to gradually build back up.
  3. Rebuild strength and muscle mass. I want to get back to my 1 rep max records from early 2025 and increase my muscle mass over the next 3 months.
  4. Set regular goals to show progress. I’ll be setting monthly targets, so I have a sense of achievement on a regular basis.

Program structure 

I’ve designed a 4-week program for myself that combines mobility, flexibility, low-intensity steady-state cardio, high-intensity interval training, and strength training with progressive overload.

I know I have a jam-packed month at work, so I’m giving myself some flexibility to adjust the workout order as needed, but here is how I’ve structured the programme. 

MondayYogaTreadmill LISSTreadmill HIIT
TuesdayYogaGlute and posterior chain focus strength trainingTreadmill LISS
WednesdayYogaTreadmill LISSTreadmill HIIT
ThursdayYogaUpper body focus strength training Treadmill LISS
FridayYogaAbs focus strength trainingTreadmill LISS
SaturdayYogaLower body focus strength training Treadmill HIIT
SundayYogaUpper body focus strength training Treadmill LISS

Over the next 12 weeks, I’ll be following my program and posting about it here, mostly to make myself feel good about doing it but also to hold myself accountable.

If you want to follow along, feel free; just check out my disclaimers first. Everyone is different, and workout programs are not one-size-fits-all.

Workout disclaimer

I share my workouts to show what I do, not to tell you what to do.  

I post my workouts using percentages of my max lifting capacity rather than stating the weights or speeds I use. Everyone is different and has different levels of fitness and capability. Your body is yours alone. If you want to start working out, I recommend spending some time with a personal trainer to get you on the right path.  

When working out with weights, remember your one-rep max is yours alone; finding the weights that are right for you is important. If you decide to try a workout, find out which weights you should use first. 

Easy Hollandaise Sauce

Leave a comment

Make your own

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

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.

Something fancy for the weekend

I’ve been craving a brunch fix for a few weekends, so I decided to do something about it. I had a day off today, so I decided it was time for a nice little treat. Hollandaise sauce is the perfect opulent topping for poached eggs and crisp bacon. I was fortunate enough to be gifted a stick blender not long ago, so I had a go at making my hollandaise with that instead of my blender jug. After a bit of trial and error (very runny sauce), I landed on the perfect method for making thick, creamy hollandaise for my homemade Eggs Benedict.

Easy hollandaise sauce recipe

Ingredients

  • 1/2 cup ghee, melted
  • 2 egg yolks
  • 1 tbsp. lemon juice
  • salt
  • pepper or cayenne papper

Instructions

Melt the ghee over low heat or in the microwave; it should be liquid, not boiling.

Using a stick blender

Place the egg yolks, lemon juice in a glass jar with some salt, and pepper.

Pulse the eggs to break them up.

Add 2 tablespoons of the melted ghee to the jar and blend until the ghee has emulsified.

Continue to add 2 tablespoons of ghee to the jar at a time and blend until you have a thick and silky sauce.

If you don’t have a stick blender here is an alternative method.

Using a blender

Place the egg yolks, lemon juice, salt, and pepper in the blender.

Start the blender on low and run for about 30 seconds.

Slowly pour the ghee into the blender through the hole in the lid.

You must go slowly so that the emulsion does not separate.

When all the ghee is added and the sauce has thickened, you are finished.

Using a stick blender

Place the egg yolks and lemon juice in a glass jar with some salt and pepper.

Pulse the eggs to break them up.

Add two tablespoons of the melted ghee to the jar and blend until the ghee has emulsified.

Continue to add two tablespoons of ghee to the jar at a time and blend until you have a thick and silky sauce.

Easy hollandaise sauce

  • Rating: ★★★★★
  • Print

“This



Credit: Cath @ easycleaneats

Ingredients

  • 1/2 cup ghee, melted
  • 2 egg yolks
  • 1 tbsp. lemon juice
  • salt
  • pepper

Directions

    1.Melt the ghee over low heat or in the microwave, it should be liquid, not boiling.
  1. Using a blender
  2. Place the egg yolks, lemon juice in the blender with some salt, and pepper.
  3. Start the blender on low and run for about 30 seconds.
  4. Slowly pour the ghee into the blender through the hole in the lid.
  5. You must go slowly so that the emulsion does not separate.
  6. When all the ghee is added, and the sauce has thickened, you are finished.
  7. Using a stick blender
  8. Place the egg yolks, lemon juice in a glass jar with some salt, and pepper.
    9. 10.Pulse the eggs to break them up.
  9. Add 2 tablespoons of the melted ghee to the jar and blend until the ghee has emulsified.
  10. Continue to add 2 tablespoons of ghee to the jar at a time and blend until you have a thick and silky sauce.

Nutrition

Per Serving:153 calories; 16.2 g fat; 0.1 g carbohydrates; 1.6 g protein

Equipment

  • Stick blender
  • Saucepan
  • Blender
  • 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.

Cauliflower rice

9 Comments

Alternative to rice 

A huge challenge I faced when transitioning away from pasta and rice was finding something to pair with yummy sauces and curries. Paleo gave us the grateness, sorry, I meant the greatness of cauliflower rice. 

I’ve found some cool things to do with it over the years, but the base recipe is the starting point for inventions.  

Cauliflower rice

Easy to make with the right tools 

Cauliflower rice is simple to make when the ingredients are prepared, but the preparation can take some time. I spent a year grating all of my cauliflowers by hand before moving over to a food processor and away from the weekly skin grafts to my fingers. I was becoming concerned that my family would develop a liking for long pig in their food. A food processor with a grating attachment is a must if you plan to switch from real rice. You can process four cauliflower heads in the time it takes to grate one by hand. To make rice, I like to use the smaller grating attachment to get a fine texture.

Buy in bulk 

If you’re transitioning away from rice and pasta, consider keeping cauliflower rice on hand. You can freeze cauliflower if it is raw or cooked. That means you can make the most of cauliflower when it is in season and cheap. I like to buy in bulk, grate, portion and freeze. That way, you can pull a bag or tub of cauliflower rice from the freezer and cook it up when you need it. 

Cauliflower rice recipe 

Cauliflower rice ingredients
Cauliflower rice ingredients

Ingredients

  • 1 head cauliflower finely grated 
  • 1/2 onion finely minced 
  • 2 garlic cloves finely minced 
  • 1 tbsp. coconut oil 

Instructions

Break the cauliflower into large florets.

Use a food processor with a fine grating attachment to grate cauliflower.

If you don’t have a food processor, you can grate the cauliflower by hand.

Finely chop the onion.

When all of the cauliflower is grated, transfer it to a mixing bowl.

Take a large frying pan and place it over medium heat, then melt some coconut oil.

Add some oil to a frying pan.

Add the onion to the frying pan.

Cook the onion until it is softened.

Add the cauliflower to the frying pan.

Add the cauliflower rice
Cook the cauliflower for 5 minutes

Cook the cauliflower and onion for 5 minutes.

Keep the rice moving in the pan.

Keep the cauliflower moving in the pan; you don’t want it to colour.

When the cauliflower has softened, it is ready to serve.

Serve hot or cold.

Cauliflower rice ready to eat

You can freeze the cauliflower rice to use anytime you need it.

Put the extra cauliflower rice in the freezer

Cauliflower rice

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

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



Credit: Cath @ easycleaneats

Ingredients

  • 1 head cauliflower grated
  • 1/2 onion, finely minced
  • 1 tbsp. coconut oil
  • 1 garlic clove minced (optional)

Directions

  1. Break the cauliflower into large florets.
  2. Use a food processor with a fine grating attachment to grate cauliflower.
  3. If you don’t have a food processor you can grate the cauliflower by hand.
  4. Finely chop the onion.
  5. When all of the cauliflower is grated transfer it to a mixing bowl.
  6. Take a large frying pan over a medium heat and melt some coconut oil.
  7. Add the onion to the frying pan.
  8. Cook the onion until it is softened.
  9. Add the cauliflower to the frying pan.
  10. Cook the cauliflower and onion for 5 minutes.
  11. Keep the cauliflower moving in the pan, you don’t want it to colour.
  12. When the cauliflower has softened it is ready to serve.
  13. Serve hot or cold.
  14. You can freeze the cauliflower rice to use anytime you need it.

Nutrition

Per Serving: 54 calories; 0 g fat; 12 g carbohydrates; 3 g protein

Equipment

  • Knife 
  • Chopping board 
  • Food processor with the grating attachment 
  • Or grater 
  • Mixing bowl
  • Frying pan 
  • 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.

Cookie dough yoghurt

Leave a comment

Buy local

I am a big fan of The Collective dairy products; their Straight Up Yoghurt is one of my favourites. It is probiotic and completely free of added chemicals and additives. 
I like yoghurt as a dessert when I want a treat, and this cookie dough yogurt is one of my favourite easy-to-make, tasty treats.

Sweet treat

There are times when we all want something sweet without eating a sugar-filled craps snack or something swimming in chemicals. When I find myself craving something sweet, I head to the fridge and make myself a bowl of cookie dough yoghurt. The combination of sun butter, yoghurt and chocolate chips is easy to put together and has just enough sweetness to satisfy my cravings and fill me up.

Flexible treat

This treat is highly flexible; it can be adapted to suit your dietary requirements. If you don’t like to eat dairy products, this recipe can be made using coconut yoghurt without too much change to the flavours. If you are fortunate enough to be able to eat nuts, you can easily swap out the sun butter for almond, cashew or peanut butter. I use my homemade chocolate chips because they are low in sugar and high in fat. If you don’t want to make your own chocolate chips, you can use any chocolate chips you like.

Ingredients

  • 250g plain yoghurt
  • 1 tbsp. seed or nut butter
  • 1 tsp. maple syrup
  • 1/4 tsp. vanilla paste
  • 1 tbsp. 70% cocoa chocolate chips

Instructions

Put all of the ingredients except the chocolate chips into a large bowl, mix well until thoroughly combined and smooth.

Sprinkle the chocolate chips on top and serve

Cookie dough yoghurt

  • Servings: “1
  • Rating: ★★★★★
  • Print


Credit: Cath @ easycleaneats

Ingredients

  • 250g plain yoghurt
  • 1 tbsp. seed or nut butter
  • 1 tsp. maple syrup
  • 1/4 tsp. vanilla paste
  • 1 tbsp. 70% cocoa chocolate chips

Directions

  1. Put all of the ingredients except the chocolate chips into a large bowl, mix well until completely combined and smooth.
  2. Sprinkle the chocolate chips on top and serve

Nutrition

Per Serving:143 calories; 6.1 g fat; 13.6 g carbohydrates; 8.5 g protein

Equipment

  • Spoon
  • 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.

Mexican corn salad

1 Comment

Hot and humid

It has been super warm here in Auckland this week, add the humidity, and I’m left with zero desire to do anything but hang out in front of the fan or the cold plunge pool. When it comes to meals, I spend most of the week eating my meal prep from the freezer and come the weekend, I want something a bit different. Not bagging my meal prep, but I want something more exciting when I have time. It is time for something fresh and tasty.

Seasonal treats

Good ole Northland corn is cheap as chips right now, so I picked up a bunch with grand plans to make Mexican-style corn. Corn on the cob, I discovered years ago, can be as divisive as Vegemite. Some love the experience of chowing down on a hot buttery cob and don’t mind the bits of corn that always get stuck between their teeth, while others hate it. I’m in the first camp, but for a long time had to work around people in the second camp. The first time I made this recipe, I had a stack of fresh corn and three people who refused to eat it from the cob. I wondered how I could use the corn and pack in my much-loved Mexican flavours without the whinging that would come with a cob on a plate. The grilled corn salad was just born.

Mexican style street corn salad with steak recipe

Ingredients

  • 1 tbsp. butter
  • 6 corn ears
  • Salt and pepper
  • 2 tbsp. mayo 
  • 3 tbsp. sour cream
  • 1/2 tsp. chilli powder
  • 3 tbsp. lime juice
  • 1 jalapeño, seeded and sliced
  • 1/2 red onion, finely sliced
  • 3 tbsp. coriander, chopped
  • 1/2 cup feta cheese, crumbled
  • 500g steak, cooked and sliced

Instructions

Cook your steak to your preference. I like to sous vide mine to perfection.

Fold back the husks from the corn and cut them off.

Brush the corn with the butter and season the corn.

Over high heat on a BBQ or in a griddle pan, place the corn on the grill or in the pan. 

When the corn starts to char, turn it over, repeat until the corn is slightly charred all over.

Remove the corn from the pan or grill.

On a steady surface stand the corn on its end and with a very sharp knife slice the corn off the cob.

Put the corn into a large mixing bowl to cool.

In another bowl, whisk together the mayo, sour cream, lime juice, chilli powder, salt and pepper to make the dressing.

Add the dressing to the called corn and mix well.

Add the coriander, jalapeño and red onion to the corn and toss to mix.

To serve, plate up the corn salad and serve with the steak and crumbled feta on top.

Mexican style street corn salad with steak

  • Rating: ★★★★★
  • Print

“A



Credit: Cath @ easycleaneats

Ingredients

  • 1 tbsp. butter
  • 6 corn ears
  • Salt and pepper
  • 2 tbsp. mayo
  • 3 tbsp. sour cream
  • 1/2 tsp. chilli powder
  • 3 tbsp. lime juice
  • 1 jalapeño, seeded and sliced
  • 1/2 red onion, finely sliced
  • 3 tbsp. coriander, chopped
  • 1/2 cup feta cheese, crumbled
  • 500g steak, cooked and sliced

Directions

  1. Fold back the husks from the corn and cut them off.
  2. Brush the corn with the butter and season the corn.
  3. Over high heat on a BBQ or in a griddle pan, place the corn on the grill or in the pan.
  4. When the corn starts to char, turn it over, repeat until the corn is slightly charred all over.
  5. Remove the corn from the pan or grill.
  6. On a steady surface stand the corn on its end and with a very sharp knife slice the corn off the cob.
  7. Put the corn into a large mixing bowl to cool.
  8. In another bowl, whisk together the mayo, sour cream, lime juice, chilli powder, salt and pepper to make the dressing.
  9. Add the dressing to the called corn and mix well.
  10. Add the coriander, jalapeño and red onion to the corn and toss to mix.
    11. 11.To serve, plate up the corn salad and serve with the steak and crumbled feta on top.

Nutrition

Per Serving: 254 calories; 17g fat; 12g carbohydrates; 15g protein

Equipment

  • Measuring spoons
  • Kitchen scale
  • Chopping board
  • Knife
  • Tongs
  • Fork
  • Large mixing bowl
  • Small 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.

Avocado dressing

Leave a comment

Updating as I go

Early in 2021, I relocated and started updating my website; I’ve been making changes and improving everything as I go. This recipe is one of the many things I’ve tried to improve.

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 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.

A way to make tuna interesting

For a long time, tuna was on the menu almost every weekend; it was tuna melts all around, and I got bored with it. To spice things up a little, I decided to replace the easy mayo I would typically use with something creamy and spicy, which wouldn’t lead to complaints from the kids. I made this dressing for tuna lettuce wraps, which were a welcome alternative to tuna melts.

Avocado dressing recipe

Ingredients

  • 1/2 cup plain yoghurt
  • 1/4 avocado
  • 3 tbsp. fresh coriander, chopped
  • 1/2 jalapeño pepper, seeds removed
  • 1 garlic clove
  • Juice from 1/4 lime
  • pinch of salt
  • freshly ground pepper, to taste
  • 1 tbsp. water, as needed

Instructions

Place all of the ingredients into a blender.

Blitz until the dressing is completely smooth and thick. 

If the dressing is too thick, add a little more water.

Store in the fridge for up to five days.

“Avocado

  • Rating: ★★★★★
  • Print

“This



Credit: Cath @ easycleaneats

Ingredients

  • 1/2 cup plain yoghurt
  • 1/4 avocado
  • 3 tbsp. fresh coriander, chopped
  • 1/2 jalapeño pepper, seeds removed
  • 1 garlic clove
  • Juice from 1/4 lime
  • pinch of salt
  • freshly ground pepper, to taste
  • 1 tbsp. water, as needed

Directions

  1. Place all of the ingredients into a blender.
  2. Blitz until the dressing is completely smooth and thick, if the dressing is too thick add a little more water.

Nutrition

Per Serving: 108 calories; 4g fat; 16.2g carbohydrates; 3.9g protein

Equipment

  • Blender
  • Spatula 
  • Chopping board
  • Knife
  • Spoon
  • Measuring cups
  • Measuring spoons
  • Citrus juicer

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.

Teriyaki Sauce

Leave a comment

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 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.

Soy-free sauce

Soy and I don’t get along very well, actually, soy and my joints don’t get along very well. I try my best to stay away from soy, which can be difficult at times, especially when soy is the primary ingredient of what you want to eat. This soy-free alternative to Teriyaki sauce is my go-to for stir-fry and marinades. It is easy to make and uses coconut aminos, which are a great soy sauce alternative. If you have children who aren’t fans of spice, you can leave out the chilli flakes. 

Teriyaki Sauce

Ingredients

  • ½ cup coconut aminos
  • ¼ cup fresh orange juice
  • 3 tbsp. honey
  • 2 tbsp. freshly grated ginger
  • 3 garlic cloves, minced
  • pinch chilli flakes
  • 2 tsp. tapioca flour (optional- this is for thickening)
  • 2 tbsp. water

Instructions

In a small saucepan over a medium heat mix together the coconut aminos, orange juice, honey, ginger, garlic and chilli flakes.

Simmer the sauce until it thickens.

Alternatively, you can thicken the sauce using tapioca flour, mix it with 2 tablespoons of cold water, and add the mixture to the sauce and cook until thicken.

“Soy-free

  • Rating: ★★★★★
  • Print

“A



Credit: Cath @ easycleaneats

Ingredients

  • 1/2 cup coconut aminos
  • 1/4 cup fresh orange juice
  • 3 tbsp. honey
  • 2 tbsp. ginger, grated
  • 3 garlic cloves, minced
  • pinch chilli flakes
  • 2 tsp. tapioca flour (optional- this is for thickening)
  • 2 tbsp. water

Directions

  1. In a small saucepan over a medium heat, mix the coconut aminos, orange juice, honey, ginger, garlic and chilli flakes.
  2. Simmer the sauce until it thickens.
  3. Alternatively, you can thicken the sauce with tapioca flour: mix two tablespoons of cold water with one tablespoon of tapioca flour, then add the mixture to the sauce and cook until thickened.

Nutrition

Per Serving: 63 calories; 0g fat; 14.8g carbohydrates; 0.2g protein

Equipment

  • Measuring cups
  • Measuring spoons
  • Saucepan
  • Whisk
  • 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.

Teriyaki burger

Leave a comment

Summer means BBQ, which means lots of burgers. You will never catch me complaining about burgers. A recent trip to the supermarket scored a pineapple for cheap, and I knew exactly what I wanted to do with it: grill it on the BBQ, then smash it on a burger! I love grilled pineapple on burgers, and I don’t think it should be saved for chicken burgers. I know that might sound like I’ve lost my mind (maybe I have, but stick with me a moment), grilled pineapple can work with beef burgers as long as you bring a little something special to the party, teriyaki sauce. 

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 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. I try my best to stay away from soy and sugar, but it’s hard to avoid when it comes to teriyaki sauce, which is why I make my own. As a bonus to these kick-ass burgers, here is my teriyaki sauce recipe, which is super easy to make.

Back to the burgers

A long time ago, I had to get creative to get two small boys to eat vegetables without it turning into a war of wills. Very finely chopped vegetables are easy to sneak into burgers, and even when discovered, there is very little chance the burger will go uneaten. Nowadays, I don’t need to hide vegetables; I can openly include them and enjoy every bite. For this recipe, the carrot and spring onion not only add some flavour and texture but also a nice pop of colour and help balance the sweetness of the pineapple. 

Teriyaki burger recipe

Ingredients

  • 900g minced beef
  • 1 carrot, grated
  • 3 spring onions, chopped
  • 1 tsp. ginger
  • 1 tsp. coconut aminos
  • 1 tsp. garlic powder
  • 1/4 cup teriyaki sauce
  • 8 pineapple slices

Instructions

In a large bowl, combine the beef mince, carrot, spring onions, ginger, garlic powder and coconut aminos.

Try not to overwork the meat, mix it enough to bring it all together and spread the flavours.

Divide the meat into eight portions and shape them into burger patties.

Place the burgers on a lined baking tray.

Spread a little of the teriyaki sauce over each burger.

Cover the burgers and refrigerate for about 30 minutes.

Cook your burgers over high heat, either on a BBQ or in a griddle pan.

Add a little of the teriyaki sauce to each side while cooking. 

Depending on the thickness of your burgers, it should take about 5 minutes per side.

While the burgers are cooking, start grilling the pineapple; it should take 3 minutes on each side, or until it begins to caramelise. If you are cooking on a BBQ, the pineapple may cook more quickly. Keep it away from direct heat so it doesn’t burn.

Serve the burgers on a lettuce bun with a grilled pineapple slice.

“Teriyaki

  • Rating: ★★★★★
  • Print

“These



Credit: Cath @ easycleaneats

Ingredients

  • 900g minced beef
  • 1 carrot, grated
  • 3 spring onions, chopped
  • 1 tsp. ginger
  • 1 tsp. coconut aminos
  • 1 tsp. garlic powder
  • 1/4 cup teriyaki sauce
  • 8 pineapple slices

Directions

  1. In a large bowl, combine the beef mince, carrot, spring onions, ginger, garlic powder and coconut aminos.
  2. Try not to overwork the meat, mix it enough to bring it all together and spread the flavours.
  3. Divide the meat into eight portions and shape them into burger patties.
  4. Place the burgers on a lined baking tray.
  5. Spread a little of the teriyaki sauce over each burger.
  6. Cover the burgers and refrigerate for about 30 minutes.
  7. Cook your burgers over high heat, either on a BBQ or in a griddle pan.
  8. Add a little of the teriyaki sauce to each side while cooking.
  9. Depending on the thickness of your burgers, it should take about 5 minutes per side.
  10. While the burgers are cooking, start grilling the pineapple; it should take 3 minutes on each side, or until it begins to caramelise. If you are cooking on a BBQ, the pineapple may cook more quickly. Keep it away from direct heat so it doesn’t burn.
  11. Serve the burgers on a lettuce bun with a grilled pineapple slice.

Nutrition

Per Serving:187 calories; 4.6g fat; 15.2g carbohydrates; 22.5g protein

Equipment

  • Large mixing bowl
  • Baking tray
  • Beeswax wrap
  • BBQ or Griddle pan
  • Sauce brush
  • Spatula
  • 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.

Instant Pot Pho

Leave a comment

Enjoying the outside world

This summer has been a mixed bag so far, with more rain than I personally appreciate, even though my herbs like it. So whenever possible, I’ve been getting out and about as much as I can and using my fast-growing herbs when I get home from my adventures. After some adventuring, I never have much energy for cooking, so my Instant Pot is a lifesaver, and the pressure cooking setting means something like a tasty soup that should take hours to make can be ready to eat in less than an hour. 

Loving soup right now

As much as I love a good BBQ in the summer, this year I’ve been loving sitting down to a bowl of soup for dinner over the last few weeks, and this Pho has been my go-to. I’ve been making a pot and grabbing a bowl post-workout for a high-protein meal that doesn’t make me feel overfull or climbing the walls for a snack an hour later. If you are looking for an easy meal that is full of flavour and helps you hit your protein goals, I can highly recommend it.

Instant Pot Pho Soup

Ingredients

  • 500g Chicken thighs 
  • 1 1/2 tsp ground coriander
  • 2 tbsp ginger peeled and minced
  • 2 tsp garlic crushed
  • 1 stem Basil 
  • 1 tsp cloves whole 
  • 1/2 tbsp pepper
  • 1/4 tsp salt
  • 1 cup spring onions 
  • 1.5 ltr chicken bone broth 
  • 1 tbsp Sriracha 
  • 1 tbsp fish sauce, or more to taste 
  • 250g konjac noodles
  • 2 1/2 cups baby spinach
  • 1 1/2 cups cherry tomatoes, halved
  • 1 cup bean sprouts
  • Garnish
  • 1/4 cup fresh coriander, coarsely chopped 
  • 2 tbsp mint leaves, chopped
  • 4 Lime wedges to taste
  • 1/4 cup Jalapeno slices

Instructions

Place the chicken thighs, coriander, ginger, garlic, basil, cloves, pepper, salt, spring onions, and broth into the instant pot and cook for 35 minutes on high pressure.

While it is cooking, rinse the noodles and prepare the vegetables and toppings for the soup.

Let the pressure out using the quick release at the end of 35 minutes. 

Remove the chicken and shred it with a fork.

Strain the broth into a large bowl or container. For clear broth, use cheesecloth when you strain it.

Add the chicken back to the broth.

Mix the sriracha and fish sauce into the broth and mix well. You can add more sriracha to the broth if you like your soup hot.

To serve the soup, dish it into a bowl, then add noodles, spinach, tomatoes, bean sprouts, and garnish with the chopped coriander and mint leaves, sliced jalapeño and a lime wedge.

“Instant

  • Rating: ★★★★★
  • Print

“This



Credit: Cath @ easycleaneats

Ingredients

  • 500g Chicken thighs 
  • 1 1/2 tsp ground coriander
  • 2 tbsp ginger peeled and minced
  • 2 tsp garlic crushed
  • 1 stem Basil 
  • 1 tsp cloves whole 
  • 1/2 tbsp pepper
  • 1/4 tsp salt
  • 1 cup spring onions 
  • 1.5 ltr chicken bone broth 
  • 1 tbsp Sriracha 
  • 1 tbsp fish sauce, or more to taste 
  • 250g konjac noodles
  • 2 1/2 cups baby spinach
  • 1 1/2 cups cherry tomatoes, halved
  • 1 cup bean sprouts
  • 1/4 cup fresh coriander, coarsely chopped 
  • 2 tbsp mint leaves, chopped
  • 4 Lime wedges to taste
  • 1/4 cup Jalapeno slices

Directions

  1. Place the chicken thighs, coriander, ginger, garlic, basil, cloves, pepper, salt, spring onions, and broth into the instant pot and cook for 35 minutes on high pressure.
  2. While it is cooking, rinse the noodles and prepare the vegetables and toppings for the soup.
  3. Let the pressure out using the quick release at the end of 35 minutes.
  4. Remove the chicken and shred it with a fork.
  5. Strain the broth into a large bowl or container. For clear broth, use cheesecloth when you strain it.
  6. Add the chicken back to the broth.
  7. Mix the sriracha and fish sauce into the broth and mix well. You can add more sriracha to the broth if you like your soup hot.
  8. To serve the soup, dish it into a bowl, then add noodles, spinach, tomatoes, bean sprouts, and garnish with the chopped coriander and mint leaves, sliced jalapeño and a lime wedge.

Nutrition

Per Serving: 201 calories; 11.1g fat; 5g carbohydrates; 21.6g protein

Equipment

  • Knife
  • Chopping board
  • Instant Pot or Pressure Cooker
  • Large mixing bowls
  • Forks
  • Cheesecloth
  • Strainer

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.