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. While traditionally, Bolognese is used to dress 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; 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.
Possibly the most stupid question I can ask. The answer is always the same: YES!!!! While the traditional build-your-taco approach to dinner never disappoints, sometimes a little more structural integrity is needed to ensure dinner doesn’t distract from those blink-and-you-will-miss-it sporting moments. I had a friend over to watch some UFC recently and needed an easy-to-eat dinner that would allow for uninterrupted viewing of some great fights. This is how I solved the problem.
What could be better
Everyone loves cupcakes, and everyone loves tacos. What could be better than combining the two? It isn’t as crazy as it sounds, I promise. These little cupcakes are perfectly portioned, with a crispy case and tasty fillings, and they have the bonus of not having to worry about losing half the filling while you are trying to eat them.
Gluten-free wraps
I like to use the traditional corn tortilla wraps for my tacos, but this recipe works well with wheat-based wraps and even egg wraps. Egg wraps don’t get crispy, but they do taste amazing. The corn tortillas are less flexible, so you have to be careful when placing them in the cupcake pan. I find slightly warming the wraps before use makes them easier to shape.
These taco cupcakes are an excellent option for dinner parties, shared lunch at work or just because you want something a little different on the weekend.
Taco cupcakes recipe
Taco cupcake ingredients
Ingredients
500g minced beef
1 onion, finely diced
2 tbsp. taco seasoning
12 large corn tortilla discs
12 small corn tortilla discs
400g can refried beans
2 cups cheese, grated
Sour cream
Fresh coriander, chopped
Instructions
Preheat the oven to 160 degrees C/ 375 degrees F.
In a large, heavy-bottomed frying pan, fry the onion until translucent.
When the onion has cooked for a few minutes, add the beef to the pan and cook until browned.
Add the taco seasoning to the meat just before it is completely cooked.
Remove the pan from the heat and set it aside.
Take a medium-sized 12-cup muffin pan. In each cup, place one large tortilla disc and press it into shape to create a cup.
Taco cupcakes filled
In the centre of each tortilla cup, add one teaspoon of refried beans.
On top of the beans, add a small tortilla disc.
On top of the small disc, add two tablespoons of the cooked beef.
Sprinkle each cup with cheese.
Taco cupcakes topped
Bake for 15 minutes or until the cheese is golden brown.
Taco cupcakes fresh from the oven
Remove the cupcakes from the oven and top them with a teaspoon of sour cream and chopped fresh coriander.
Taco cupcakes topped with sour cream and coriander
These little cupcakes are perfectly portioned, have a little crispy case and tasty fillings,
Credit: Cath @ easycleaneats
Ingredients
500g minced beef
1 onion, finely diced
2 tbsp. taco seasoning
12 large corn tortilla discs
12 small corn tortilla discs
400g can refried beans
2 cups cheese, grated
Sour cream
Fresh coriander, chopped.
Directions
Preheat the oven to 160 degrees C/ 375 degrees F.
In a large, heavy-bottomed frying pan, fry the onion until translucent.
When the onion has cooked for a few minutes, add the beef to the pan and cook until browned.
Add the taco seasoning to the meat just before it is completely cooked.
Remove the pan from the heat and set it aside.
Take a medium-sized 12-cup muffin pan. In each cup, place one large tortilla disc and press it into shape to create a cup.
In the centre of each tortilla cup, add one teaspoon of refried beans.
On top of the beans, add a small tortilla disc.
On top of the small disc, add two tablespoons of the cooked beef.
Sprinkle each cup with cheese.
Bake for 15 minutes or until the cheese is golden brown.
Remove the cupcakes from the oven and top them with a teaspoon of sour cream and chopped fresh coriander.
Serve while they are hot.
Nutrition
Per Serving: 276 calories; 10 g fat; 25 g carbohydrates; 20 g protein
Equipment
Scales
Measuring cups
Measuring spoons
Frying pan
Wooden spoon
Knife
Chopping board
Large round cookie cutter
Medium round cookie cutter
Muffin pan/ cupcake pan
Teaspoon
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.
Cards on the table: I hate coming home from a busy day and knowing I have to walk into the kitchen at 7 pm, cook a full meal, and then clean up. Don’t get me wrong; I love cooking. It gives me joy to create a beautiful and healthy. After a 10-hour day at work, an hour commute home, and a heavy workout, cooking is not much joy; it is a chore. I’m usually borderline hangry at the end of a long day, and I want my food as fast as possible.
This is where having a slow cooker comes into its own. I know that I can walk in and find a meal that is cooked, hot, and ready to serve. That means food is served as soon as I want it, not 30 to 60 minutes later.
Beef and onions
Putting the slow cooker on the counter
It has been getting a bit cold in the mornings and evenings here in the southern hemisphere, and the cost of salad is going through the roof. Yes, it means winter is upon us. It also means that the slow cooker is coming out of the cupboard and taking up residence on the kitchen counter again. My slow cooker is my favourite kitchen appliance when the weather cools down. To celebrate the slow cooker taking its place on the countertop, I decided to make brisket and onions.
A little bit of effort, a lot of reward
This slow-cooker meal isn’t a dump-and-go recipe; it requires some prep work, but it is worth the effort. Making a bed of caramelised onions for the brisket to sit on in the slow cooker gives the meat an extra level of flavour that kicks ass and takes names. The bone broth helps to make a rich sauce that can easily be turned into a gravy. If you want to kick things up on the comfort-food front, whisk a tablespoon of tapioca flour into a small amount of the bone broth, then return it to the slow cooker and mix well. I love combining my brisket and onions with cauliflower rice, but it also goes well with mashed sweet potatoes or cauliflower mash.
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
Instructions
slice the onions
In a large frying pan, heat the olive oil over a medium heat.
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 minutesBe sure to stir the onion now and then.
Add the onions to the pan and let them cook for about 15 minutes, stirring them now and then.
When the onions are caramelised, spread them on the bottom of your slow cooker.
When the onions are caramelised, spread them out on the bottom of your slow cooker.
Return the frying pan to the heat.
Season the brisket before searing it in the pan where the onions were cooked.
Season the beef well.Sear the beef in the pan the onions were cooked in.
When the meat is browned, place it on top of the onions in the slow cooker.
Sear the beef on all slides.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.
Pour the Worcestershire sauce, coconut aminos and broth over the meat.Cook the beef on a low heat setting for 6 to 8 hours.
Cook the brisket on low heat for 6 to 8 hours.
The meat should pull apart with a fork.
Let the meat rest for 20 minutes before serving.
Use two forks to pull the brisket apart and mix it well with the onions and cooking juices.
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 medium heat.
Add the onions to the pan and let them cook for about 15 minutes, stirring them now and then.
When the onions are caramelised, spread them on the bottom of your slow cooker.
Return the frying pan to the heat.
Season the brisket before searing it in the pan where the onions were cooked.
When the meat is browned, 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 brisket on low heat for 6 to 8 hours.
The meat should pull apart with a fork.
Let the meat rest for 20 minutes before serving.
Use two forks to pull the brisket apart and mix it well with the onions and cooking juices.
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.
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.
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.
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.
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.
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.
A meaty treat for dinner
I love any food wrapped in meat, and steak wraps are definitely the best way to go. I am turning the traditional wrap inside out with this recipe. Who needs a grain-based wrap when you can use meat as the wrap?
These steak wraps are delicious and so easy to make. You can make these wraps ahead of time and just cook them minutes before you serve them
Tender is best
When making steak wraps, remember that you need a tender cut of meat. I like to use sirloin, but if you can’t get sirloin, it isn’t the end of the world. If you find yourself with a tougher cut, break out the meat hammer to give the meat a good bash to tenderise it. The key to getting these wraps right is having the meat thinly sliced so that it cooks quickly without becoming chewy. I like to cut my steak a little thicker and then use the meat tenderiser on the flat side to thin the meat out a little.
Steak wraps recipe
Ingredients
8 sirloin or flank steaks thin slices
Olive oil
Salt and pepper
2 peppers, sliced into thin strips
1 courgette, sliced into thin strips
1 onion, halved and then thinly
1 tbsp. rosemary
Instructions
Rub each side of the steaks with some olive oil and season.
Heat a frying pan over a medium heat with a little oil.
Fry off the vegetables and rosemary until they are tender.
Place the steak pieces on a chopping board.
In the centre of each steak place a few vegetables vertically.
Roll the vegetables up in the steak.
Take a toothpick and use it to secure the end of the steak.
Repeat with the remaining steak and vegetables.
Preheat a grill pan or BBQ on high heat.
Cook each wrap for 2 minutes per side, less if you prefer your steak rear.
Rub each side of the steaks with some olive oil and season.
Heat a frying pan over a medium heat with a little oil.
Fry off the vegetables and rosemary until they are tender.
Place the steak pieces on a chopping board.
In the centre of each steak place a few vegetables vertically.
Roll the vegetables up in the steak.
Take a toothpick and use it to secure the end of the steak.
Repeat with the remaining steak and vegetables.
Preheat a grill pan or BBQ on high heat.
Cook each wrap for 2 minutes per side, less if you prefer your steak rear.
Serve hot.
Nutrition
Per Serving: 226 calories; 13g fat; 6g carbohydrates; 21g protein
Equipment
Knife
Chopping board
Frying pan/cast iron pan/bbq
Tongs
Toothpick
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.
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.
I never had any interest in corned beef when I was younger. I thought of corned beef as something nasty that came in a can and smelled a bit gross. While I still think that the corned beef in a can is gross, I do like a nice chunk of corned beef cooked just right. As with all things, learning how to do something right is a key to success; cooking the meat right is no exception.
A good crust
The first few times I made corned beef, I simply plopped the meat in the pan with some water and boiled it. Boring, I know. I decided to see what would happen if I seared the meat before boiling. The difference in flavour was amazing. I could not believe how much better the corned beef was. I know I shouldn’t be surprised that searing meat makes such a difference, but I was. The simple step adds a depth of flavour to any dish and brings out the best in your meal.
Instant Pot vs Cooker top
A few years ago, I decided to buy an Instant Pot when my old slow cooker died. It was a game-changer for slow cooking, but it changed my life thanks to the pressure cooker function. I remember the 1980s pressure cooker in my Nan’s kitchen with the valve that sounded like a jackhammer when it was time to release the pressure, and it scared the crap out of me. Thankfully, the Instant Pot pressure cooker setting is easy to use and has a beep to let you know when it is ready to release the pressure, not a jackhammer. When it comes to making corned beef now, I always break out the Instant Pot, mainly because it is so easy to use and I get perfectly cooked meat every time. On the rare occasions when my Instant Pot is in use and my corned beef is cooking on the stove, I have found that the cast iron pot is the best for simmering the meat. Whatever option you are going with, just make sure that you have enough water to completely cover the meat to make sure it ends up tender and juicy.
Corned beef
Ingredients
2kg Corned beef
2 bag leaves
12 peppercorns
2 tbsp coconut aminos
Instruction
Preheat a heavy-bottomed or cast-iron frying pan.
Sear all sides of the beef to create a golden crust.
If using an Instant Pot, place all the ingredients in the pot with water up to the minimum water line.
Set the Instant Pot to cook on the pressure cooking setting, on high for 90 minutes.
Allow the pressure to release naturally.
Alternatively
Place the peppercorns, bay leaves, coconut aminos and seared meat in a large stockpot.
Cover the meat with boiling water.
Bring the water to a rolling boil.
Reduce the heat to allow the meat to simmer, and cover the pan gently.
Sear all sides of the beef to create a golden crust.
If using an Instant pot place all of the ingredients in the pot with water up to the no higher than the minimum water line.
Set the Instant pot to cook on the pressure cooking setting, on high for 90 minutes.
Allow the pressure to release naturally.
Alternatively
Place the peppercorns, bay leaves, coconut aminos and seared meat in a large stockpot.
Cover the meat with boiling water.
Bring the water to a rolling boil.
Reduce the heat to allow the meat to gently simmer, cover the pan.
Simmer the meat for 40 mins per 500g of meat.
Once the meat is cooked, remove it from the pan.
Let it rest for 15 minutes before shredding.
Nutrition
Per Serving:196 calories;5 g fat; 2 g carbohydrates; 35 g protein
Equipment
Cast iron frying pan
Tongs
Stockpot with a lid
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.
I do love a good salad. Being able to put together something fresh and crunchy with a nice piece of meat might be my ideal meal. For me, salads aren’t sad bits of iceberg lettuce with a bit of tomato. They are a brilliant combination of flavours and textures.
I’m going on an adventure!!!
This week, I’m channelling my inner Bilbo, and I’m going on an adventure. Maybe I’m channelling my inner Frodo as, technically, I will be going close to Mount Doom (really known as Ngauruhoe). I’m off to do the Tongariro Crossing with a friend, which takes you past Ngauruhoe, which was where Sam and Frodo climbed to throw the one ring into the fires of the mountain. Yes, I know my geek is showing again, and I am completely fine with it. As much as I would like to climb Ngauruhoe, I would rather respect the hapū. I’ll be sticking to the Tongariro Crossing and taking as many pictures as possible of Mount Doom along the way.
With a long drive ahead and limited healthy options on the road, I’ll be taking my dinner with me to fuel up during our road trip pit stop. With summer in full swing and fresh vegetables in abundance, I’ll be packing this simple and tasty salad to keep me going on what promises to be a typical long weekend drive.
Always looking for an easy option
Years ago, this salad was born of my stepkids being willing to eat steak and me being unwilling to make another hot meal. In summertime in Auckland, I like to fire up the BBQ to do as much cooking and meal prep as possible on the deck. The first time I made this recipe, I had two perfectly cooked steaks from a BBQ sitting in the fridge, waiting to be made into a tasty meal. Within 10 minutes, I had a meaty salad and a set of happy campers. I warmed up the steak before I dropped dinner on the table; the instructions below tell you what you do to make this salad from scratch.
Sesame beef salad recipe
Ingredients
2 sirloin steak, sliced
1 cos lettuce, sliced
1/2 cup sesame seeds
1 cucumber, seeded and sliced
1 tbsp. oil
1 tbsp. sesame seed oil
Instructions
In a bowl, mix together the lettuce, sliced cucumber and sesame seed oil.
In a frying pan, heat the oil over a medium heat and fry off the steak slices, the meat should be browned on the outside,
Cook the meat in batches.
The beef should be seared on the outside and pink on the inside.
Set the beef aside to cool.
Add the beef to the salad with the sesame seed oil, toss and serve.
In a bowl, mix together the lettuce, cucumber and sesame seed oil.
In a frying pan, heat the oil over a medium heat and fry off the steak slices, the meat should be browned on the outside,
Cook the meat in batches.
The beef should be seared on the outside and pink on the inside.
Set the beef aside to cool.
Add the beef to the salad with the sesame seed oil, toss and serve.
Nutrition
Per Serving:174 calories; 11 g fat; 3 g carbohydrates; 14 g protein
Equipment
Knife
Chopping board
Frying pan
Tongs
Measuring cups
Measuring spoons
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
