Last Christmas, I spent some quality time with friends playing Unstable Unicorns, Settlers of Catan and Exploding Kittens. To go with all of the fun games, there were a lot of drinks and good food to keep us going. One of my favourite dishes was the trusty Reuben bowl. It is always a crowd pleaser, and on long, hot summer days, it is perfect for grazing between fun activities.
Switching up the traditional Reuben
I’m a big fan of the Reuben sandwich, the combination of pastrami, sauerkraut and dressing is always a winner in my book. While I love the traditional flavours, I swear there is something wrong with my brain; it always looks for ways to adapt recipes to make them more interesting or change them up in some way. This recipe is an excellent example of my brain doing what it does best. My corned beef has a great crust and flavour, thanks to the seared outside and brine. It is a worthy replacement for pastrami and is much easier to get than brisket. To switch out sauerkraut was easy. I know from experience that corned beef and cabbage go together perfectly, so that was a no-brainer. The challenge was finding a flavour that could replace the tang of the sauerkraut without overpowering the corned beef. It took a few tries before I landed on sesame seed oil; it may appear to be an odd flavour to go with, but trust me, it works. The sesame seed oil adds a rich, nutty flavour to the cabbage that complements the other flavours without being overpowering. While this recipe doesn’t look anything like the traditional Reuben, I promise that if you give it a try, you won’t be disappointed.
Reuben bowl recipe
Ingredients
1kg corned beef, cooked
1 head cabbage, cut into strips
3 tbsp. Sesame oil
salt and pepper
2 garlic cloves, minced
250g mozzarella cheese
3/4 cup thousand Island dressing
Instructions
Cook your corned beef, you can check out my recipe for corned beef.
Take a large pot and place it over a medium heat.
Heat a little of the sesame oil and sauté the cabbage in batches with some of the garlic.
Take care not to burn the garlic while the cabbage is cooking.
Season the cabbage as it is cooking.
Place the sautéed cabbage in a large bowl and sprinkle over half of the cheese.
Spread the corned beef on top of the cabbage and top with the remaining cheese.
Heat a little of the sesame oil and sauté the cabbage in batches with some of the garlic.
Take care not to burn the garlic while the cabbage is cooking.
Season the cabbage as it is cooking.
Place the sautéed cabbage in a large bowl and sprinkle over half of the cheese.
Spread the corned beef on top of the cabbage and top with the remaining cheese.
Drizzle with dressing, then serve.
Nutrition
Per Serving: 424 calories; 19g fat; 20g carbohydrates; 26g protein
Equipment
Knife
Chopping board
Measuring cups
Measuring spoons
Kitchen scale
Large pan
Tongs
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
Maintaining a clean eating lifestyle is all about keeping things simple; if it is complicated, you make it harder for yourself. My focus recently has been on creating 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, and it is cooked in under 30 minutes. The preparation takes no more than 20 minutes, involving all the slicing, dicing, and mixing. Each meal is portioned to feed four adults.
Jalapeno burgers
Takeaway alternative
We all love a naughty takeaway, but we can all live without the extra calories and the expanding waistlines. You don’t need to live without your takeaway; swap it out for a delicious and healthier fakeaway. These burgers have quickly become one of my favourite burgers to make. During the many months of COVID lockdown here in Auckland, these burgers were my go-to cheat meal. Even with lockdowns a distant memory, I still break these burgers out when I’m craving something naughty but don’t want all the processed crap that comes from real takeout. The best thing about these burgers is the cheese-filled open top; the filling delivers a light cheese crust with a beautifully creamy and spicy filling.
Jalapeno burger recipe
Jalapeno burger ingredients
Ingredients
1 jalapeno pepper
1 tbsp. yoghurt
4 tbsp. mozzarella cheese, grated
30g Goat cheese
180g minced beef
1 garlic clove, minced
1/2 tbsp. Cumin
1/2 tsp chilli flakes
Sea salt
Ground pepper
Slice jalapeño in half, remove the seeds and finely chop them.
Chopped jalapeno
In a bowl, mix together the yogurt, mozzarella, goat cheese, and jalapeño.
Cheese
Take a small muffin tray and divide the cheese mix between 6 cups of the muffin tray.
Place the muffin tray in the freezer for 15 minutes.
Preheat the oven to 180 degrees C / 360 degrees F
Line a baking tray with baking paper or a silicone liner
Baking tray and silicone liner
While the cheese is chilling, start on the burger mix.
Take a large mixing bowl and add the meat, garlic, cumin, sea salt, and ground pepper.
Beef mince
Mix the meat well and divide it into six portions.
Burger mix divided
Remove the muffin tray from the freezer and remove the cheese mix from the tray.
Take one portion of meat and flatten it out into a pattie.
Add a cheese portion to the centre of the pattie and bring the meat up around the cheese gently.
You should have enough meat to cover most of the cheese; leave a small opening at the top of the burger.
Bake at 180 degrees C / 360 degrees F for 20 minutes.
The outside of the burger should be brown, and the cheese is bubbling out the top.
Jalapeno burgers fresh from the oven
Serve on a bed of lettuce or between two quick rounds.
Slice jalapeño in half, remove the seeds and finely chop them.
In a bowl, mix together the yogurt, mozzarella, goat cheese, and jalapeño.
Take a small muffin tray and divide the cheese mix between 6 cups of the muffin tray.
Place the muffin tray in the freezer for 15 minutes.
Preheat the oven to 180 degrees C / 360 degrees F
Line a baking tray with baking paper or a silicone liner
While the cheese is chilling, start on the burger mix.
Take a large mixing bowl and add the meat, garlic, cumin, sea salt, and ground pepper.
Mix the meat well and divide it into six portions.
Remove the muffin tray from the freezer and remove the cheese mix from the tray.
Take one portion of meat and flatten it out into a pattie.
Add a cheese portion to the centre of the pattie and bring the meat up around the cheese gently.
You should have enough meat to cover most of the cheese; leave a small opening at the top of the burger.
Bake at 180 degrees C / 360 degrees F for 20 minutes.
The outside of the burger should be brown, and the cheese is bubbling out the top.
Serve on a bed of lettuce or between two quick rounds.
Nutrition
Per Serving: 158 calories; 8 g fat; 1 g carbohydrates; 19 g protein
Equipment
Knife
Chopping board
Fork
Small mixing bowl
Large mixing bowl
Measuring spoons
Kitchen scale
Silicone muffin pan
Spoon
Baking tray
Baking paper or silicone liner
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
I’ve been revisiting recipes that have been some of my old-school recipes and favourites that were staples when I got started eating clean. I first posted this recipe in 2015; at that time, my step kids were fussy, vegetables had to be hidden and disguised, and there was no potential for intense flavours or spice.
As the kids grew, my recipes changed organically to meet their palates and preferences. I’ve updated this recipe because of that, but fear not; the original recipe suitable for kids and less developed palates is at the bottom of the post.
Hot lasagne fresh from the oven
Clean eating take of a classic
This was one of the first meals I made with a pasta alternative; much like replacing pasta with zoodles/coodles. I was always game to sneak some extra vegetables into the family meals, but this is one of the few meals I don’t need to hide the vegetables at all. The popular opinion of the kids back then was that this lasagne was better than one made with traditional pasta. I can’t say I disagree. As times have changed and this lasagne recipe is no longer entirely consumed in one sitting, it has become one of my favourite freezer meals. I can either make it in bulk and portion it out to enjoy some comfort food when needed or have a tray in the freezer for when I have company over.
Secret to success
The secret to a good lasagna is the depth of flavour. Flavour isn’t instant; it takes time and some effort. When I’m making lasagna, I tend to make the meat sauce the day before to let the herbs get to know the meat and sauce, mingle, and start the flavour party. The longer you leave the meat and herbs to party, the better your lasagna will taste.
Pasta free lasagne recipe
Lasagne ingredients
Ingredients
500g minced beef
1 onion finely diced
2 celery sticks, finely chopped
1 can tomatoes, chopped
2 garlic cloves minced
1 tsp. basil
1 tsp. oregano
1 tbsp. red chilli flakes
1 tbsp. coconut oil
4 carrots cut into ribbons
2 cups cheese, grated
250g cottage cheese
Instructions
Add the coconut oil to a stockpot over medium heat.
Add the onion and cook until the onion starts to soften.
Add the onion to a stockpot and cook until the onion starts to soften
Add the garlic, basil, chilli and oregano to the pan.
Add the garlic, basil and oregano to the panCook until the onion is softening
Add the beef mince to the pan and cook the beef until it browns.
Add the beef mince to the panCook the beef until it browns
Add the chopped tomatoes to the pan along with the chopped celery.
Add the celery Add the chopped tomatoes to the pan
Simmer the mixture for 10 minutes, then turn off the heat.
Simmer the mixture for 10 minutes then turn off the heat
While the meat and sauce are simmering, take a baking dish and ensure you have enough carrot ribbons to build your lasagne layers.
When the meat simmers, you can start to layer the lasagne.
Start with a carrot ribbons layer at the baking dish’s bottom.
Start with a layer of carrot ribbons at the bottom of the baking dish.
Next, add half the meat and sauce to create a layer in the baking dish.
Next add a half of the meat and sauce to create a layer in the baking dish.Create a layer in the baking dish.
Add another layer of carrot ribbons on top of the meat.
Add another layer of carrot ribbons on top of the meat.
Next, add half of the cottage cheese and spread it across the dish, then top it with half the grated cheese.
Next add half of the cottage cheeseTop with half the cheese
Top with half the cheese, and another layer of carrot ribbons.
Repeat the layers with meat, carrot ribbons, cottage cheese and grated cheese.
Repeat the layers with meat, carrot ribbons, cottage cheese and grated cheese.
If you can leave the lasagna overnight before baking it, the longer you leave it, the better it will taste.
Bake the lasagne at 180 degrees C/ 350 degrees F for 30 minutes.
Remove the lasagne from the oven when the cheese is brown and bubbly.
Bake the lasagne at 180 degrees C/ 350 degrees F for 30 minutes
Let the lasagne rest for 5 minutes before slicing and serving.
Let the lasagne rest for 5 minutes before slicing and serving
Add the coconut oil to a stockpot over medium heat.
Add the onion and cook until the onion starts to soften.
Add the garlic, basil, chilli and oregano to the pan.
Add the beef mince to the pan and cook the beef until it browns.
Add the chopped tomatoes to the pan along with the chopped celery.
Simmer the mixture for 10 minutes, then turn off the heat.
While the meat and sauce are simmering, take a baking dish and ensure you have enough carrot ribbons to build your lasagne layers.
When the meat simmers, you can start to layer the lasagne.
Start with a carrot ribbons layer at the baking dish’s bottom.
Next, add half the meat and sauce to create a layer in the baking dish.
Add another layer of carrot ribbons on top of the meat.
Next, add half of the cottage cheese and spread it across the dish, then top it with half the grated cheese.
Top with half the cheese, and another layer of carrot ribbons.
Repeat the layers with meat, carrot ribbons, cottage cheese and grated cheese.
If you can leave the lasagna overnight before baking it, the longer you leave it, the better it will taste.
Bake the lasagne at 180 degrees C/ 350 degrees F for 30 minutes.
Remove the lasagne from the oven when the cheese is brown and bubbly.
Let the lasagne rest for 5 minutes before slicing and serving.
Nutrition
Per Serving: 350 calories; 25.7 g fat; 8.2 g carbohydrates; 21.7 g protein
Equipment
Stockpot
Wooden spoon
Vegetable peeler
Knife
Grater
Chopping board
Baking dish
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.
Pasta free lasagne – kid friendly recipe
Ingredients
500g minced beef
1 courgette diced
1 onion finely diced
1 red pepper diced
1 can tomatoes
2 garlic cloves minced
1 tsp. basil
1 tsp. oregano
1 tbsp. coconut oil
2 courgettes cut into ribbons
2 carrots cut into ribbons
2 cups cheese, grated
Instructions
In a stockpot heat the coconut oil, garlic, onion basil and oregano over a medium heat, cook until the onion is soft.
Add the beef mince and cook off until browned.
Pour in the tomatoes along with the diced vegetables to the meat and cook for 10 minutes.
In a baking dish create a layer of carrot ribbons to cover the bottom add a layer of meat then cover with a layer of courgette ribbons, top with cheese.
Repeat until you reach the top of the baking dish, top the final layer with cheese.
If you can leave the lasagne overnight before you bake it, the longer you leave it the better it will taste.
Bake the lasagne at 180 degrees C/ 350 degrees F for 30 minutes.
When the cheese is brown and bubbly remove the lasagne from the oven.
Let the lasagne rest for 5 minutes before slicing and serving.
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.
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.
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.
Winter is taking hold down here in the Southern hemisphere which means we are looking for comfort food. I am not a very interested in booze for drinking, but I don’t have anything against cooking with it. This stew is a true winter warmer and perfect for a wet and windy night in front of the fire.
Freezermeal
Hands up if you are busy. Who is way too tired to get in the kitchen to cook at the end of the day? Definitely not me.
My days are filled with meetings, to-do lists, emails and telling people what to do, by the time I finish work the last thing I want to do is get stuck into cooking a meal and then cleaning up afterwards. I want to work out and spend some time with Jaime. That is why freezer meals are my favourite solutions to the challenge of a busy life. A few hours on the weekend, and you find yourself with a stack of options for dinner that can be thawed and cooked for a healthy, delicious meal for the family.
This winter warmer is an idea meal to keep you warm and full.
Credit: Cath @ easycleaneats
Ingredients
3 bay leaves
500g diced stewing beef
500ml ale
2 celery sticks chopped
2 onions chopped
2 carrots sliced
Olive oil
1 tsp. tapioca flour
1 can tomatoes
Directions
Take a large stock pot and add the olive oil to the pot.
Add the vegetables and bay leaves to the pot over a medium heat.
Cook the vegetables for 10 minutes, try not to break up the bay leaves as the vegetables cook.
Add the meat and flour to pot and stir well, make sure the meat and vegetables are coated in the flour.
Add the ale to the pot and mix well.
Add the can of tomatoes to the pot.
Stir well and bring the liquid to a boil.
Reduce the heat so that the liquid is gently simmering.
Let the stew simmer for 3 hours, stir occasionally to make sure the stew doesn’t stick to the bottom of the pot.
Remove the bay leaves.
Serve over cauliflower rice or cauliflower mash.
Nutrition
Per Serving: 197 calories; 5.5 g fat; 8.4 g carbohydrates; 18.3 g protein
Equipment
Knife
Chopping board
Scale
Measuring spoons
Stock pot
Wooden 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.
I think most people know that I love all Mexican food, enchiladas are one of my favourites.
As much as I love them, I can’t do the corn tortilla option regularly. I am always looking for alternatives that let me enjoy my favourite meals. For this one, I decided to try thinly sliced sweet potato as the alternative to tortillas.
As alternatives go, this is great and not as filling as the traditional corn tortilla option.
Freezer meal
Hands up if you are busy. Who is way too tired to get in the kitchen to cook at the end of the day? Definitely not me.
My days are filled with meetings, to-do lists, emails and telling people what to do. By the time I finish work, the last thing I want to do is get stuck into cooking a meal and then cleaning up afterwards. I want to work out and spend some time with Jaime. That is why freezer meals are my favourite solutions to the challenge of a busy life. A few hours on the weekend, and you find yourself with a stack of options for dinner that can be thawed and cooked for a healthy, delicious meal for the family.
Sweet potato enchiladas recipe
Ingredients
3 sweet potatoes, sliced thinly
450g minced beef
1/2 onion diced
2 garlic cloves, minced
50g green peppers diced
1/2 tsp. ground cumin
1/4 tsp. chilli powder
Salt and pepper to taste
3-4 tbsp. Coconut Oil
Enchilada sauce
Instructions
Preheat the oven to 170 degrees C/ 330 degrees F.
Use a mandolin to slice your sweet potatoes lengthwise thinly.
Using a knife means you don’t get even thickness, so I use a mandolin.
Using a large pan over medium heat, brush the inside with coconut oil.
When the pan is hot, add some of your sweet potatoes slices.
Cook your sliced sweet potatoes until they are soft, don’t let them get crispy.
Work in batches to ensure they cook properly.
When cooked, remove excess oil with kitchen towel and chill while you prepare your meat.
In a frying pan, add a little oil, then the minced garlic and onion.
When the onion becomes translucent, add in your minced beef along with the peppers and spices.
Allow everything to cook, break up the minced beef and allow all of the flavours to mingle.
Add a spoonful of enchilada sauce to the bottom of a baking dish.
Build the enchiladas by taking three slices of sweet potato and overlap them to create a fan.
I like to place them on some kitchen paper.
Spoon some of the meat mix into the centre of the sweet potato.
Fold the sweet potato around the meat and place the roll in the bottom of the baking dish.
Place the end of the roll on the bottom so that it doesn’t unravel.
Use a mandolin to slice your sweet potatoes lengthwise thinly.
Using a knife means you don’t get even thickness, so I use a mandolin.
Using a large pan over medium heat, brush the inside with coconut oil.
When the pan is hot, add some of your sweet potatoes slices.
Cook your sliced sweet potatoes until they are soft, don’t let them get crispy.
Work in batches to ensure they cook properly.
When cooked, remove excess oil with some kitchen towel and chill while you prepare your meat.
In a frying pan, add a little oil, then the minced garlic and onion.
When the onion becomes translucent, add in your minced beef along with the peppers and spices.
Allow everything to cook, break up the minced beef and allow all of the flavours to mingle.
Add a spoonful of enchilada sauce to the bottom of a baking dish.
Build the enchiladas by taking three slices of sweet potato and overlap them to create a fan.
I like to place them on some kitchen paper.
Spoon some of the meat mix into the centre of the sweet potato.
Fold the sweet potato around the meat and place the roll in the bottom of the baking dish.
Place the end of the roll on the bottom so that it doesn’t unravel.
Repeat with the remaining sweet potato and meat.
Place leftover meat around your enchiladas.
Pour your enchilada sauce on top.
Bake for 15 minutes.
Serve hot with some salsa and guacamole.
Nutrition
Per Serving: 321 calories; 22.3g fat; 14.5g carbohydrates; 15.9g protein
Equipment
Knife
Chopping board
Mandolin
Frying pan
Tongs
Wooden spoon
Baking dish
Kitchen paper
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
Eating clean gets a lot easier once you have mastered a few essential recipes. This recipe 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 UberEats as your weeknight options. Once you master this recipe, the possibilities are endless.
A fresh spin on a classic
The traditional cottage pie was a way to use leftover roasted meat from the Sunday dinner and topping the pie with mashed potato to make the leftovers go a little further. Obviously, the person who first came up with the cottage pie didn’t have a hungry family like mine to feed; having leftover meat does not happen in my house often. My version of cottage pie comes with a big helping of beef mince to keep my hungry boys happy.
Lower carbs big flavour
I wanted to make a lower-carb version of the traditional cottage pie by swapping out the mashed potatoes for mashed cauliflower. The cauliflower mash is a great way to reduce carbs without trading off on flavour.
Cottage pie recipe
Ingredients
750g minced beef
2 tsp. oil
1 onion, finely chopped
1 carrot, finely diced
1 celery stick, finely chopped
1/4 cup tomato sauce
2 tsp. Worcestershire
Freshly ground pepper
1 tbsp. butter, melted
1 head cauliflower
2 cups vegetables to serve
Preheat the oven to 180 degrees C/ 350 degrees F.
In a large frying pan, heat the oil over medium-high heat.
Add the onion, carrot and celery to the pan, cook for 5 to 7 minutes or until tender.
Make sure to stir the vegetables often.
Add the mince to the pan and cook for a further 5 minutes or until mince is browned, stir regularly to break up the mince.
Reduce heat to medium-low, add the sauces, and season to taste.
Cover the pan and simmer for 15 minutes.
Remove the mix from the heat and set to one side.
To make your mash topping, chop the cauliflower into chunks and place in a steamer*
Steam the cauliflower until it is tender, remove from the heat and allow it cool a little.
Use a food processor to blend down the cauliflower with the butter until you get a smooth consistency.
Spoon the meat mixture into a large baking dish and top with the cauliflower mash.
Bake for 20 to 25 minutes or until piping hot and the mash is golden.
In a large frying pan, heat the oil over medium-high heat.
Add the onion, carrot and celery to the pan, cook for 5 to 7 minutes or until tender.
Make sure to stir the vegetables often.
Add the mince to the pan and cook for a further 5 minutes or until mince is browned, stir regularly to break up the mince.
Reduce heat to medium-low, add the sauces, and season to taste.
Cover the pan and simmer for 15 minutes.
Remove the mix from the heat and set to one side.
To make your mash topping, chop the cauliflower into chunks and place in a steamer*
Steam the cauliflower until it is tender, remove from the heat and allow it cool a little.
Use a food processor to blend down the cauliflower with the butter until you get a smooth consistency.
Spoon the meat mixture into a large baking dish and top with the cauliflower mash.
Bake for 20 to 25 minutes or until piping hot and the mash is golden.
*if you don’t have a steamer, you can use a colander over the top of a pan of boiling water
Nutrition
Per Serving:249 calories; 10.1 g fat; 1.1 g carbohydrates; 20.1 g protein
Equipment
Frying pan
Wooden spoon
Vegetable steamer
Tongs
Food processor
Spatula
Baking dish
Nutritionaldisclaimer
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.
During the summer months, my mother in law has a little veg patch in her garden that keeps the family in spinach, silverbeet, cucumbers, beans, snow peas and spaghetti squash. Some years the haul from the garden is better than others, this year has been very dry, so we have had far less to eat from the garden. The snow peas have been small and kind of dry until recently, which is a shame because I do love them. last week we got a reasonable haul of snow peas to come home with, not wanting to waste the sweet crisp freshness of the snow peas I decided a tasty beef stir-fry would make the best use of the little green treats.
In a bowl, whisk together the coconut aminos, honey, garlic cloves, ginger, and vinegar then set aside.
Heat a wok or large frying pan, add two tablespoons of sunflower oil when you add the oil it should be smoking hot.
Add the sliced mushrooms to the wok and cook them on a high heat, occasionally stirring, when they start to brown remove them from the pan and set them to one side.
Return the wok to the heat, add the remaining sunflower oil.
Add half of the beef to the pan.
Stir the meat and cook it until it is browned, remove the cooked meat from the pan and set to one side.
Repeat with the remainder of the meat.
Add all of the meat, mushrooms, and snow peas to the pan with the sauce.
Stir everything together over a high heat for about two minutes.
Serve over the cooked cauliflower rice.
Nutrition
Per Serving: 256 calories; 14 g fat; 17 g carbohydrates; 14 g protein
Equipment
Wok or large frying pan
Measuring cups
Scales
Measuring spoons
Knife
Chopping board
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.
It is feeling a lot more like winter here in the southern hemisphere. I’m feeling it a lot more thanks to some regular trips to Wellington because of my day job. While I’m a way off breaking out the winter coat, I am looking for warmer meals at night to make me feel warm and toasty.
Beef and onions
Slow cooker meal
This is quickly becoming one of my favourite slow cooker meals because it is so tasty. There is something so satisfying to put dinner in the slow cooker in the morning and come home to a perfectly cooked meal that just needs to be plated up. The bonus is having enough food to cover lunch for a few days; if Jaime doesn’t go back for seconds and thirds.
Sear in the flavour
I spent some time experimenting with this recipe to create a deeper flavour; I finally landed on the seared meat to make this recipe extra special. The extra step of searing the meat adds a beautiful caramelised flavour to the meat and, more importantly, to the gravy.
Brisket and onions Recipe
Ingredients
Beef and onions ingredients
1 tbsp. olive oil
4 onion, sliced
1.5kg beef roast
6 cloves garlic, minced
2 cups beef bone broth
2 tbsp. Worcestershire sauce
1 tbsp. coconut aminos
Salt and pepper
slice the onionsIn a large frying pan, heat the olive oil over a medium heat.Add the sliced onions to the pan and let them cook for about 15 minutesBe sure to stir the onion now and then.When the onions are caramelised, spread them out on the bottom of your slow cooker.Season the beef well.Sear the beef in the pan the onions were cooked in.Sear the beef on all slides.When the meat is browned all over, place it on top of the onions in the slow cooker.Pour the Worcestershire sauce, coconut aminos and broth over the meat.Cook the beef on a low heat setting for 6 to 8 hours.Serve on a bed of cauliflower rice.
This slow cooker meal is one of my favourites and delivers so much flavour.
Credit: Cath @ easycleaneats
Ingredients
1 tbsp. olive oil
4 onion, sliced
1.5kg beef brisket
6 cloves garlic, minced
2 cups beef bone broth
2 tbsp. Worcestershire sauce
1 tbsp. coconut aminos
Salt and pepper
Directions
In a large frying pan, heat the olive oil over a medium heat.
Add the sliced onions to the pan and let them cook for about 15 minutes, be sure to stir the onion now and then.
When the onions are caramelised, spread them out on the bottom of your slow cooker.
Return the frying pan to the heat.
Season the beef well.
Sear the beef in the pan the onions were cooked in.
When the meat is browned all over, place it on top of the onions in the slow cooker.
Put half of the onions on top of the brisket.
Pour the Worcestershire sauce, coconut aminos and broth over the meat.
Cook the beef on a low heat setting for 6 to 8 hours.
The meat should pull apart with a fork when it is ready.
Turn off the heat and let the meat rest for 20 minutes before serving.
Use two forks to pull the beef apart.
Using the forks mix the meat and onions together with the juices from cooking.
Serve on a bed of cauliflower rice.
Nutrition
Per Serving: 259 calories; 8 g fat; 6 g carbohydrates; 38 g protein
Equipment
Knife
Chopping board
Measuring jug
Measuring spoons
Frying pan
Wooden spoon
Tongs
Whisk
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
I’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.
Easy Clean Eats 