Brussels sprout carbonara

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The only reason I like winter 

I’m serious, Brussels sprouts are the only thing I like about winter. I hate the cold; I hate the rain and the wind and the shorter days, sprouts are the only highlight of the season for me. 

Brussels Sprouts are hands down my favourite vegetables; I would have them every day. Sadly, I can’t have them every day, so I just have to make the most of them when they are in season. 

Brussels sprout carbonara
Brussels sprout carbonara

What could be better? 

I like Brussels Sprouts on their own, but if I can sneak them into a meal, I like it more. In my world the combination of Brussels Sprouts and carbonara sauce are perfect. The saltiness of the bacon with the creaminess of the sauce and caramelised Brussels Sprouts make a complete meal. If you don’t like Brussels Sprouts but are willing to give it another go, I would highly recommend you give this recipe a go. 

Brussels sprout carbonara recipe 

Brussels sprout carbonara ingredients
Brussels sprout carbonara ingredients

Ingredients

  • 2 eggs
  • 1 cup cream
  • 3/4 cup parmesan cheese, grated
  • 300g mushrooms, sliced
  • 1 cup bacon, chopped
  • 2 garlic cloves, crushed
  • 2 shallots, finely chopped
  • 300g Brussels sprouts, shredded
  • 300g chicken breast, sliced
  • Salt and pepper to taste

Instructions

Take a large bowl and add the eggs.

Take a large bowl and add the eggs
Take a large bowl and add the eggs

Add the cream and whisk.

Add the cream
Add the cream

Add the salt and pepper and whisk.

Add the salt and pepper and whisk
Add the salt and pepper

Add the parmesan to the eggs and cream.

Add the parmesan to the eggs and cream.
Add the parmesan to the eggs and cream.

Take a large non-stick pan over a medium heated.

Take a large non-stick pan over a medium heated.
Take a large non-stick pan over a medium heated.

Sauté the bacon.

Sauté the bacon
Sauté the bacon 

Add the shallots to the bacon.

Add the shallots to the bacon
Add the shallots to the bacon

Sauté until the shallots start to colour.

Sauté until the shallots start to colour.
Sauté until the shallots start to colour.

Add the mushrooms to the pan.

Add the mushrooms to the pan and cook for around 3 minutes.
Add the mushrooms to the pan and cook for around 3 minutes.

Cook for around 3 minutes.

Add the mushrooms to the pan and cook for around 3 minutes.
Add the mushrooms to the pan and cook for around 3 minutes.

Add the garlic to the pan and cook for another minute.

Add the garlic to the pan and cook for another minute.
Add the garlic to the pan and cook for another minute.
Add the garlic to the pan and cook for another minute.
Add the garlic to the pan and cook for another minute.

Transfer the mix to a bowl and set it to one side.

Transfer the mix to a bowl and set it to one side.
Transfer the mix to a bowl and set it to one side.

Cook the chicken in the pan the bacon was cooked in.

Cook the chicken in the pan the bacon was cooked in.
Cook the chicken in the pan the bacon was cooked in.

Keep the chicken moving as it cooks.

Cook the chicken in the pan the bacon was cooked in.
Cook the chicken in the pan the bacon was cooked in.

Make sure to cook the chicken through.

Cook the chicken in the pan the bacon was cooked in.
Cook the chicken in the pan the bacon was cooked in.

When the chicken is cooked, add the bacon and mushroom mixture back to the pan.

While the chicken is cooking start cooking the sprouts.
While the chicken is cooking start cooking the sprouts.

When you have cooked the sprouts add them to the pan with the chicken and bacon mixture.

When you have cooked the sprouts add them to the pan with the chicken and bacon mixture.
When you have cooked the sprouts add them to the pan with the chicken and bacon mixture.

Mix well.

Mix well
Mix well

Add the cream and egg mixture to the pan and turn off the heat.

Add the cream and egg mixture to the pan and turn off the heat.
Add the cream and egg mixture to the pan and turn off the heat.

Mix well to coat all of the chicken and sprouts in the sauce.

Mix well to coat all of the chicken and sprouts in the sauce.
Mix well to coat all of the chicken and sprouts in the sauce.

Serve while hot.

Serve while hot.
Serve while hot.

Brussels sprout carbonara 

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

A winter take on the classic Italian dish



Credit: Cath @ easycleaneats

Ingredients

  • 2 eggs 
  • 1 cup cream 
  • 3/4 cups parmesan cheese 
  • 1/4 cup loosely packed basil, chopped 
  • 85g bacon, diced 
  • 2 garlic, cloves crushed
  • 1/4 cup shallots, chopped
  • 300g Brussels sprouts, shredded 
  • salt 
  • fresh black pepper, to taste 

Directions

  1. Take a large mixing bowl whisk together the eggs and cream with the salt and pepper.
  2. Take a large non-stick pan over a medium heated.
  3. Sauté the bacon and shallots until the bacon is starting to colour
  4. Add the mushrooms to the pan and cook for around 3 minutes.
  5. Add the garlic to the pan and cook for another minute.
  6. Transfer the mix to a bowl and set it to one side.
  7. Cook the chicken in the pan the bacon was cooked in.
  8. When the chicken is cooked, add the bacon and mushroom mix back to the pan.
  9. While the chicken is cooking start cooking the sprouts.
  10. In a pan over high heat melt a little coconut oil.
  11. When the pan is hot, add the shredded Brussels sprouts.
  12. Keep the sprouts moving in the pan, so they do not burn.
  13. You want the sprouts to develop a deep caramel colour. 
  14. When you have cooked the sprouts add them to the pan with the chicken and bacon mixture.
  15. Add the cream and egg mixture to the pan and turn off the heat.
  16. Mix well to coat all of the chicken and sprouts in the sauce.
  17. Serve while hot.

Nutrition

Per Serving: 442 calories; 35 g fat; 13 g carbohydrates; 22 g protein

Equipment 

  • Bowl 
  • Non-stick pan 
  • Whisk 
  • Wooden spoon 
  • Measuring cups
  • Scales 
  • Knife
  • Chopping board

Nutritional disclaimer

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

One tray roast chicken dinner

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Simple meals don’t have to be boring  

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

Must be an English thing

Roast dinners are probably one of the most requested meals from the family. I do love a good roast dinner but feel that the return on investment is crap. For a traditional roast dinner, I spend an average of 2 hours in the kitchen, preparing veggies, roasting and basting meat, mashing potatoes and making gravy. This considerable effort results in a meal that is an impressive spread that is completely gone in less than 20 minutes. Everyone is full and happy, but I have lots of dishes to do. 

Simple but still a roast

For me, the ideal roast dinner is one that can be put together in under 20 minutes and doesn’t leave me with enough pots and pans the fill the dishwasher twice. This recipe is the perfect solution. One dish, chicken, broken down into small pieces which will cook quickly, vegetables that won’t go mushy and flavours that work well together. If you want a roast dinner that doesn’t take a lifetime and still keeps the family happy give this recipe a go. 

One tray roast chicken dinner recipe 

One tray roast chicken ingredients
One tray roast chicken ingredients

Ingredients

  • 4 chicken drumsticks 
  • 4 chicken thighs 
  • 3 sweet potatoes, cubed 
  • 2 courgettes, chopped 
  • 1/2 red onion, sliced 
  • 1 tsp. salt 
  • 1 tsp. pepper, 
  • 1 tsp. garlic powder, 
  • 1 tsp. dried rosemary, 
  • 1 tsp. ginger powder, 
  • 1 tsp. sweet paprika, 
  • 1 tsp. Chicken stock powder 
  • 1/4 tsp. chilli flakes 
  • 1/4 tsp. ground cinnamon 
  • 2 tbsp. olive oil 
One tray roast chicken fresh from the oven
One tray roast chicken fresh from the oven
Ready for plating
Ready for plating
Eat up
Eat up

One tray roast chicken dinner

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

This one tray meal is easy to make and an excellent options for a weeknight meal



Credit: Cath @ easycleaneats

Ingredients

  • 4 chicken drumsticks 
  • 4 chicken thighs 
  • 3 sweet potatoes, cubed 
  • 2 courgettes, chopped 
  • 1/2 red onion, sliced 
  • 1 tsp. salt 
  • 1 tsp. pepper, 
  • 1 tsp. garlic powder, 
  • 1 tsp. dried rosemary, 
  • 1 tsp. ginger powder, 
  • 1 tsp. sweet paprika, 
  • 1 tsp. Chicken stock powder 
  • 1/4 tsp. chilli flakes 
  • 1/4 tsp. ground cinnamon 
  • 2 tbsp. olive oil 

Directions

  1. Preheat the oven to 180 degrees c 350 degrees f. 
  2. In a bowl mix together the salt, pepper, garlic powder, rosemary, ginger, paprika, chicken stock powder, chilli flakes and ground cinnamon to make a spice mix. 
  3. In a baking dish place the chicken thighs skin side up in the corners and sprinkle with some of the spice mix. 
  4. Add the chicken drumsticks to the dish around the thighs and sprinkle with some more spice mix. 
  5. In a bowl mix together the vegetables with the remaining spice mix and the olive oil. 
  6. Spread the vegetables over the top of the chicken in the baking dish. 
  7. Roast in the oven for 45 to 50 minutes, the chicken should be cooked through. 
  8. Remove the dish from the oven and let it rest for 5 minutes before serving.

Nutrition

Per Serving: 473 calories; 26 g fat; 30 g carbohydrates; 30 g protein

Equipment 

  • Baking dish 
  • Small bowl 
  • Large bowl 
  • Fork 
  • Spoon 
  • Measuring spoons
  • Knife
  • Chopping board

Nutritional disclaimer

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

Lemon marinade

Leave a comment

Simple meals don’t have to be boring

I have been on a mission this year to make simple but tasty meals. The aim was to create recipes that can be prepared and cooked quickly on a busy weeknight.

We all struggle to make healthy and tasty meals while keeping on top of everything else in life. 

This recipe is healthy, delicious and easy to make recipes that you can cook on a single tray in the oven. The preparation takes no more than 20 minutes, that is all of the slicing, dicing and mixing. 

Each meal is portioned to feed four adults. 

Marinade makes it better

This is my go-to marinade for chicken at the minute. To free up some time on the weekends I have been bulk buying meat, preparing and then freezing the meat. Chicken has been the primary meat over the last few weeks, but it can get boring quickly. Enter this amazing marinade. When we can’t face boring plain chicken any more, I pull the chicken out to defrost before we go to bed. Next morning, I put the chicken in the marinade and let it hang out in fridge for the day. After our workouts I cook the chicken and stick it with some veggies. 

Dinner sorted.

Lemon marinade recipe

Ingredients

Lemon marinade ingredients.
Lemon marinade ingredients.
  • 250ml plain yoghurt
  • 2 garlic cloves 
  • 1 tsp. chilli powder
  • 1 tbsp. ground coriander
  • juice and zest 1 lemon
Add the yoghurt, chilli powder and ground coriander to a bowl.
Add the yoghurt, chilli powder and ground coriander to a bowl.
Add the garlic, lemon zest and juice to the bowl and mix well.
Add the garlic, lemon zest and juice to the bowl and mix well.
Lemon marinade mixed and ready to use.
Lemon marinade mixed and ready to use.
Chicken coated in marinade.
Chicken coated in marinade.
Marinaded chicken straight from the oven.
Marinaded chicken straight from the oven.

Lemon Marinade

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

A fresh and zesty marinade that is a great way to make your chicken tasty and juicy



Credit: Cath @ easycleaneats

Ingredients

  • 250ml plain yoghurt
  • 2 garlic cloves 
  • 1 tsp. chilli powder
  • 1 tbsp. ground coriander
  • juice and zest 1 lemon

Directions

  1. Instructions
  2. Finely mince the two garlic cloves, mix in a bowl with yoghurt, chilli powder, coriander and lemon juice and zest.
  3. If marinating overnight you can add chicken and marinade to a zip lock bag and put it in the fridge if you are going to cook your chicken in a few hours just add the chicken to the bowl, cover the bowl and put it in the fridge.
  4. When you are ready to cook the chicken, remove any excess marinade, and cook
  5. The meat should remain very succulent because of the yoghurt.
  6. Cook the meat however you like.

Nutrition

Per Serving: 205 calories; 0 g fat; 24 g carbohydrates; 17 g protein

Equipment

  • Knife 
  • Chopping board
  • Mixing bowl
  • Zip lock bag
  • Measuring cup
  • Measuring spoons
  • Zester

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.

Tom Kha Kai

Leave a comment

Simple meals don’t have to be boring

I have been on a mission this year to make simple but tasty meals. The aim was to create recipes that can be prepared and cooked quickly on a busy weeknight.

We all struggle to make healthy and tasty meals while keeping on top of everything else in life. 

This recipe is healthy, delicious and easy to make recipes that you can cook on a single tray in the oven. The preparation takes no more than 20 minutes, that is all of the slicing, dicing and mixing. 

Each meal is portioned to feed four adults. 

Tom Kha Kai or Tom Kha Gai 

This classic soup has quintessential Thai ingredients. This chicken and coconut soup is rich and flavourful. There are many variations to the soup, but a few constants, coconut milk, lemongrass, chillies and ginger are usually the base of the soup. A little fish sauce, mushrooms, coriander and kaffir lime leaves can be added for a bit more depth and flavour. I’ve put together this recipe as a basic and easy base that you can add to depending on what you have in the pantry. 

Tom Kha Kai recipe

Ingredients

Tom Kha Kai ingredients - chicken breast, coconut milk, ginger powder, spring onions, Serrano chillies, lemongrass and lime juice.
Tom Kha Kai ingredients
  • 4 chicken breasts, cubed 
  • 2 cups coconut milk 
  • 1 tsp. ginger powder
  • 2 spring onions, chopped
  • 2 serrano chillies, chopped
  • 2 tsp. lemongrass 
  • 1 juiced lime
Simmer the chicken until it is tender.
Simmer the chicken until it is tender.
Stir in the lime juice.
Stir in the lime juice.
Tom Kha Kai
Tom Kha Kai

Tom Kha Kai 

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

My take on the traditional Thai recipe



Credit: Cath @ easycleaneats

Ingredients

  • 4 chicken breasts, cubed 
  • 2 cups coconut milk 
  • 1 tsp. ginger powder
  • 2 spring onions, chopped
  • 2 chopped serrano chillies
  • 2 tsp. lemongrass 
  • 1 juiced lime

Directions

  1. Instructions
  2. Bring one cup coconut milk to boil in a large saucepan.
  3. Add the chicken, lemongrass, and ginger to the coconut milk, reduce to a medium heat.
  4. Put the lid on the saucepan, simmer until the chicken is tender and cooked through.
  5. Add the rest of the coconut milk to the pan along with the spring onions and chillies, let the liquid come back to the simmer.
  6. Stir in the lime juice just before serving.

Nutrition

Per Serving: 195 calories; 7 g fat; 5 g carbohydrates; 27 g protein

Equipment

  • Saucepan
  • Knife
  • Chopping board
  • Wooden spoon
  • 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.

Ranch impasta salad

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Simple meals don’t have to be boring

I have been on a mission this year to make simple but tasty meals. The aim was to create recipes that can be prepared and cooked quickly on a busy weeknight. We all struggle to make healthy and tasty meals while keeping on top of everything else in life. 

The preparation takes no more than 20 minutes, that is all of the slicing, dicing and mixing. Each meal is portioned to feed four adults. 

Impasta salad

Impasta aka coodles aka zoodles are a fantastic low carb option and brilliant alternative for traditional noodles or pasta. I love these impasta noodles. For this recipe, I decided to use raw coodles, but it works just as well with cooked coodles. 

Ranch dressing

This week I am posting a bonus recipe for ranch dressing. This dressing is the star of the show for this salad. This ranch dressing is simple to use and tastes amazing.

Ranch impasta salad recipe

Ranch impasta salad ingredients
Ranch impasta salad ingredients

Ingredients

  • 6 tbsp. ranch dressing
  • 3 cups coodles 
  • 2 cups chicken breast, cooked and cubed
  • 1 green pepper, cubed
  • 1 red onion, finely sliced 
  • 10 cherry tomatoes, halved
  • ¼ cup parmesan cheese, grated
  • Salt and pepper
Tasty salad ready to eat.
Tasty salad ready to eat.

Ranch impasta salad

  • Servings: 6
  • Rating: ★★★★★
  • Print

Impasta aka coodles aka zoodles are a fantastic low carb option and brilliant alternative for traditional noodles or pasta. I love these impasta noodles



Credit: Cath @ easycleaneats

Ingredients

  • 6 tbsp. ranch dressing
  • 3 cups coodles
  • 2 cups chicken breast, cooked and cubed
  • 1 green pepper, cubed
  • 1 red onion, finely sliced 
  • 10 cherry tomatoes, halved
  • 1/4 cup parmesan cheese, grated
  • Salt and pepper

Directions

  1. Place all of the vegetables and chicken in a large bowl and mix well.
  2. Add the ranch dressing to the bowl and mx again.
  3. Sprinkle the cheese over the salad.
  4. Refrigerate for 30 minutes before serving.

Nutrition

Per Serving: 249 calories; 18 g fat; 7 g carbohydrates; 19 g protein

Equipment

  • Bowl
  • Spoon
  • 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.

Waldorf salad

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Easy make ahead salad 

It is a summer of salads!! The warm months mean lots of fresh veggies and endless possibilities for salad. Anyone that knows me knows I could eat salad for every meal, I love them, lots. Most of the time I stick with the simple mixture of protein, lettuce leaves, crunchy veg and a simple dressing. On occasion, I like to make something a little fancier. 

Classic Waldorf salad 

The original version of the Waldorf salad was made with apples, celery and mayonnaise. Later on, chopped walnuts were added to the dish and became integral. Every time I have seen Waldorf on a menu, it had walnuts included, thanks to my stupid nut allergy I have never had the pleasure of enjoying the salad. Until now. 

Switch it up 

Regular visitors here will know I can’t leave things alone, I have to mess around with recipes and switch out ingredients. The Waldorf salad was a prime candidate for me to mess with. First up was an alternative to walnuts. As with many recipes, I find that switching out nuts with sunflower seeds, this means you get all the crunch with no risk of death. Next up was bumping up the protein. Generally speaking, I have a high protein diet so having meat as part of my salad is essential. In this instance, I went with some cooked and cooled chicken. 

Meal prep winner 

This salad is one of my favourites for mixing up a big batch and portioning out for meals for the week. I like to make a double batch of the salad and keep it in the fridge ready for lunches, snacks and easy dinners when it is too hot to make a meal. 

Chicken Waldorf salad recipe

Ingredients 

Chicken Waldorf salad ingredients
Chicken Waldorf salad ingredients
  • 2 cups of cooked diced chicken 
  • 1 apple, diced 
  • 1 cup chopped celery 
  • 1 cup grapes, halved 
  • 1/2 cup chopped sunflower seeds 
  • 1/4 cup easy mayo
  • 2 tsp. lime juice 
  • 2 tsp. honey 
  • salt and pepper 
Chicken Waldorf salad
Chicken Waldorf salad
Chicken Waldorf salad

Chicken Waldorf salad

  • Servings: 8
  • Rating: ★★★★★
  • Print

A nut-free take on this classic salad



Credit: Cath @ easycleaneats

Ingredients

  • 2 cups of cooked diced chicken 
  • 1 apple, diced 
  • 1 cup chopped celery 
  • 1 cup grapes, halved 
  • 1/2 cup chopped sunflower seeds 
  • 1/4 cup easy mayo 
  • 2 tsp. lime juice 
  • 2 tsp. honey 
  • salt and pepper 

Directions

  1. In a bowl, combine chicken, apple, celery, and seeds. 
  2. In a bowl, combine the mayonnaise, lime juice, and honey. 
  3. Season to taste. 
  4. Spoon dressing over chicken salad and toss to coat. 

Nutrition

Per Serving: 262 calories; 10.6 g fat; 9.4 g carbohydrates; 11.4 g protein

Equipment

  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Spoon
  • 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.

Chipotle Chicken Potatoes

1 Comment

Revisiting family favourites

I’ve been revisiting recipes that have been some of my old school recipes and family favourites that were our staples when we got started as clean eaters. I first posted this recipe in 2018; at that time, the kids were fussy, vegetables had to be hidden and disguised, and there was no potential for intense flavours or spice. 

Times (thankfully) have changed, the kids have grown (like man-sized grown), and they now enjoy a wide range of foods. Things like vegetables are enjoyed, spice and chilli are consumed without complaint, and new ingredients are tried without tantrums.

As the kids have grown, they have started to enjoy recipes that they previously turned their noses up at; this is one of those recipes.

Chipotle chicken potatoes
Chipotle chicken potatoes

Post-workout meal

Chipotle + Chicken + Sweet Potato = awesome

After a hard workout, I usually want to eat everything I can get my hands on. When I know I have this post-workout meal, I know I will be very happy and full. It is a perfect meal if you are looking to refuel at the end of the day. Back in the day, I would use less chipotle so that the kids wouldn’t complain about the chicken being too spicy. If you have kids that don’t like spice you can reduce the amount of chipotle or add some sour cream to the top of your potato.

Chipotle chicken sweet potatoes recipe

Chipotle chicken potatoes ingredients
Chipotle chicken potatoes ingredients

Ingredients

  • 2 chicken thighs,
  • 2 tbsp. avocado oil
  • 1 tbsp. paprika
  • 1 tsp. ground chipotle pepper
  • 2 tsp. ground cinnamon
  • 1 tbsp. garlic powder
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 2 sweet potatoes, baked
  • 1 cup kale, chopped
  • 1/2 pepper, chopped
  • 1 tbsp. extra virgin olive oil
  • squeeze of fresh lemon juice
  • Salt and pepper to taste 
Take the chicken thighs
Take the chicken thighs
Place the chicken tights in a bowl
Place the chicken tights in a bowl.
Pour the avocado oil over the chicken.
Pour the avocado oil over the chicken.
Take the paprika, chipotle, ground cinnamon, garlic powder, salt and pepper.
Take the paprika, chipotle, ground cinnamon, garlic powder, salt and pepper.
Sprinkle the spice over the chicken.
Sprinkle the spice over the chicken.
Use your hands to mix all of the chicken and seasonings together.
Use your hands to mix all of the chicken and seasonings together. 
Make sure the chicken is thoroughly coated.
Make sure the chicken is thoroughly coated.
Place the chicken on the lined baking tray.
Place the chicken on the lined baking tray.
Grill the chicken for about 4 minutes on each side.
Grill the chicken for about 4 minutes on each side. 
Chop the kale
Chop the kale
Chop the peppers
Chop the peppers
In a bowl mix the kale, pepper, lemon juice, olive oil and seasoning together.
In a bowl mix the kale, pepper, lemon juice, olive oil and seasoning together.
Chop the chicken when it has cooled slightly
Chop the chicken when it has cooled slightly
Add the chicken to the kale mixture.
Add the chicken to the kale mixture.
Take the baked potatoes from the oven
Take the baked potatoes from the oven
Split the baked sweet potatoes lengthwise and use a fork to mash the flesh slightly.
Split the baked sweet potatoes lengthwise and use a fork to mash the flesh slightly.
Add the chicken and kale mixture to the inside of the baked sweet potatoes.
Add the chicken and kale mixture to the inside of the baked sweet potatoes.
You can sprinkle with some cheese and grill it to melt the cheese, or sprinkle on some spiced pumpkin seeds before you serve.
You can sprinkle with some cheese and grill it to melt the cheese, or sprinkle on some spiced pumpkin seeds before you serve.

Chipotle chicken sweet potatoes

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

Protein packed baked potatoes with a spicy twist.



Credit: Cath @ easycleaneats

Ingredients

  • 2 chicken thighs,
  • 2 tbsp. avocado oil
  • 1 tbsp. paprika
  • 1 tsp. ground chipotle pepper
  • 2 tsp. ground cinnamon
  • 1 tbsp. garlic powder
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 2 sweet potatoes, baked
  • 1 cup kale, chopped
  • 1/2 pepper, chopped
  • squeeze of fresh lemon juice
  • Salt and pepper to taste

Directions

  1. Preheat your grill to medium-high heat.
  2. Line a baking tray with baking paper or a silicone liner.
  3. Place the chicken thighs into a bowl, pour the avocado oil over the chicken.
  4. Sprinkle the chicken thighs with the paprika, chipotle, ground cinnamon, garlic powder, salt, and pepper.
  5. Use your hands to mix all of the chicken and seasonings together.
  6. Make sure the chicken is thoroughly coated.
  7. Place the chicken on the lined baking tray.
  8. Grill the chicken for about 4 minutes on each side.
  9. When the chicken is cooked through remove it from the grill and set it to one side to cool.
  10. In a bowl mix the kale, pepper, lemon juice, olive oil and seasoning together.
  11. Chop the cooled chicken thighs, add the chicken to the kale mixture.
  12. Split the baked sweet potatoes lengthwise and use a fork to mash the flesh slightly.
  13. Add the chicken and kale mixture to the inside of the baked sweet potatoes.
  14. You can sprinkle with some cheese and grill it to melt the cheese, or sprinkle on some spiced pumpkin seeds before you serve.

Nutrition

Per Serving: 486 calories; 32.4 g fat; 25.3 g carbohydrates; 21 g protein

Equipment

  • Knife
  • Chopping board
  • Measuring spoons
  • Measuring cups
  • Baking tray
  • Baking paper or a silicone liner
  • Mixing bowl x2
  • Fork 

Nutritional disclaimer

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

Courgette Ravioli

Leave a comment

Revisiting family favourites

I’ve been revisiting recipes that have been some of my old school recipes and family favourites that were our staples when we got started as clean eaters. I first posted this recipe in 2018; at that time, the kids were fussy, vegetables had to be hidden and disguised, and there was no potential for intense flavours or spice. 

Times (thankfully) have changed, the kids have grown (like man-sized grown), and they now enjoy a wide range of foods. Things like vegetables are enjoyed, spice and chilli are consumed without complaint, and new ingredients are tried without tantrums.

As the kids have grown, they have started to enjoy recipes that they previously turned their noses up at; this is one of those recipes.

Impasta 

Pasta is amazing, it tastes great, but it does come with some unpleasant side effects thanks to the carb overload. If you love ravioli but don’t like all the wheat and carbs that come along with it, you can give this a go. This impasta courgette ravioli takes a little time to make, but it is more than worth the effort.

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.

Courgette ravioli recipe

Ingredients

  • 4 courgette
  • 300g chicken mince
  • 2 tbsp. olive oil
  • 3 shallots, diced
  • 3 garlic cloves, minced
  • 200g mushrooms diced
  • 6 slices of prosciutto
  • 1 tsp. garlic powder
  • 1/2 tsp. chicken seasoning
Take a large frying pan
Take a large frying pan
Fry off the chicken mince, garlic powder and chicken seasoning
Fry off the chicken mince, garlic powder and chicken seasoning
As the meat cooks break it up.
As the meat cooks break it up.
As the meat cooks break it up.
As the meat cooks break it up.
When the chicken is cooked, remove it from the pan.
When the chicken is cooked, remove it from the pan.
Sauté the shallots and garlic cloves over a medium heat until the shallots soften.
Sauté the shallots and garlic cloves over a medium heat until the shallots soften.
Add the mushrooms.
Add the mushrooms.
Let the mushrooms and shallots soften.
Let the mushrooms and shallots soften.
When the shallots are cooked, add them to the bowl with the chicken.
When the shallots are cooked, add them to the bowl with the chicken.
Chicken, mushrooms and shallots.
Chicken, mushrooms and shallots.
Fry off the prosciutto.
Fry off the prosciutto.
When the chicken is crispy move it to the bowl with the chicken.
When the chicken is crispy move it to the bowl with the chicken.
Add the prosciutto to the chicken.
Add the prosciutto to the chicken.
Mix well.
Mix well.
Use a mandolin to slice the courgettes into long ribbons.
Use a mandolin to slice the courgettes into long ribbons.
Lay down four courgette ribbons in the shape of a cross, create a weave with the ribbons. Spoon the filling into the centre of the courgettes.
Lay down two courgette ribbons in the shape of a cross. Spoon the filling into the centre of the courgettes.
Fold the ends of the courgette up to cover the filling.
Fold the ends of the courgette up to cover the filling.
You will need to use a toothpick to secure the ends of the courgette and keep the ravioli closed.
You will need to use a toothpick to secure the ends of the courgette and keep the ravioli closed.
Repeat with the remaining filling.
Repeat with the remaining filling.
Place the ravioli on a baking tray lined with baking paper or a silicone liner.
Place the ravioli on a baking tray lined with baking paper or a silicone liner.
Bake the ravioli for 20-25 minutes at 200 degrees C/ 400 degrees F.
Bake the ravioli for 20-25 minutes at 200 degrees C/ 400 degrees F.
Remove the picks
Courgette ravioli with cauliflower sauce
Courgette ravioli with cauliflower sauce

Courgette ravioli

  • Servings: 8
  • Rating: ★★★★★
  • Print

If you love ravioli but don't like all the wheat and carbs that come along with it, you can give this a go. This impasta courgette ravioli takes a little time to make but it is more than worth the effort.



Credit: Cath @ easycleaneats

Ingredients

  • 4 courgette
  • 300g chicken mince
  • 2 tbsp. olive oil
  • 3 shallots, diced
  • 3 garlic cloves, minced
  • 200g mushrooms diced
  • 6 slices of prosciutto
  • 1 tsp. garlic powder
  • 1/2 tsp. chicken seasoning

Directions

  1. In a large frying pan fry off the chicken mince, garlic powder and chicken seasoning in the olive oil over a medium heat.
  2. When the chicken is cooked, remove it from the pan.
  3. Put the chicken in a bowl then set it aside.
  4. Sauté the shallots and garlic cloves over a medium heat until the shallots soften.
  5. Add the mushrooms.
  6. When the shallots are cooked, add them to the bowl with the chicken.
  7. Cut the prosciutto slices into cubes.
  8. Fry off the prosciutto until it becomes crispy, when it is cooked add it to the chicken.
  9. Mix the chicken, shallots, garlic and prosciutto together in the bowl.
  10. Split the mixture in half.
  11. Blend half of the mixture in a food processor, you want it to have a paste consistency.
  12. Add the paste mixture back to the rest of the chicken mixture and mix it everything together. 
  13. It should be a very sticky mixture.
  14. Use a mandolin to slice the courgettes into long ribbons.
  15. Lay down two courgette ribbons in the shape of a cross.
  16. Spoon the filling into the centre of the courgettes.
  17. The amount of filling will depend on how large the courgette ribbons are.
  18. Fold the ends of the courgette up to cover the filling; you will need to use a toothpick to secure the ends of the courgette and keep the ravioli closed.
  19. Place the ravioli on a baking tray lined with baking paper or a silicone liner.
  20. Bake the ravioli for 20-25 minutes at 200 degrees C/ 400 degrees F.
  21. Serve with cauliflower sauce.

Nutrition

Per Serving: 193 calories; 12 g fat; 6 g carbohydrates; 14 g protein

Equipment

  • Frying pan
  • Wooden spoon
  • Knife
  • Chopping board
  • Scales
  • Measuring spoons
  • Mandolin or vegetable peeler 
  • Mixing bowl
  • Food processor
  • Spoon
  • Baking tray
  • Baking paper or a 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.

Bacon and sweet potato salad

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Revisiting family favourites

I’ve been revisiting recipes that have been some of my old school recipes and family favourites that were our staples when we got started as clean eaters. I first posted this recipe in 2015, at that time, the kids were fussy, vegetables had to be hidden and disguised, and there was no potential for intense flavours or spice. 

Times (thankfully) have changed, the kids have grown (like man-sized grown), and they now enjoy a wide range of foods. Things like vegetables are enjoyed, spice and chilli are consumed without complaint, and new ingredients are tried without tantrums.

As the kids have grown my recipes have changes organically to meet their palates and preferences, I’ve updated this recipe because of that, but fear not, all I have done is make it a little bit better.

Post workout meal

This salad is one of my favourite post-workout meals. When it is going to be a max effort kind of week I like to have a batch of this salad waiting for me.  This salad is quick to make which makes it perfect for a weeknight or even lunchtime salad. The hardest part is not eating the bacon before the sweet potatoes have cooled down. It’s also perfect for using up your left-over chicken (if you ever have any).

Bacon and sweet potato salad recipe

Ingredients

  • 250g bacon
  • 500g chicken breast, cooked and cubed
  • 1kg sweet potatoes, cut into cubes
  • 4 garlic cloves, chopped
  • 2 tbsp. coconut oil
  • juice of 1 lime
  • 2 tbsp. olive oil
  • 2 tbsp. balsamic vinegar
  • 2 spring onions, chopped
  • dash of red chilli flakes
  • dash of ground cinnamon
  • salt and pepper, to taste
easycleaneatsnz

Bacon and sweet potato salad

  • Servings: 6
  • Rating: ★★★★★
  • Print

Easily my favourite post workout meal, spicy chicken, tangy sweet potatoes and bacon all in one bowl.



Credit: Cath @ easycleaneats

Ingredients

  • 250g bacon
  • 500g chicken breast, cooked and cubed
  • 1kg sweet potatoes, cut into cubes
  • 4 garlic cloves, chopped
  • 2 tbsp. coconut oil
  • juice of 1 lime
  • 2 tbsp. olive oil
  • 2 tbsp. balsamic vinegar
  • 2 spring onions, chopped
  • dash of red chilli flakes
  • dash of ground cinnamon
  • salt and pepper, to taste

Directions

  1. Preheat the oven to 190 degrees C/ 375 degrees F.
  2. Line a baking tray with baking paper or a silicone liner and lay the bacon flat on the sheet.
  3. Bake for 15 minutes, or until the bacon, is slightly crispy.
  4. Let the bacon cool then roughly chop.
  5. In a roasting pan, toss the sweet potatoes and garlic in coconut oil.
  6. Roast the sweet potatoes for about 30 minutes or until they are tender and brown.
  7. In a large bowl whisk the lime juice, olive oil, and balsamic vinegar.
  8. Add in spring onions, red chilli flakes, ground cinnamon, and salt and pepper and mix well.
  9. Add the bacon and chicken to the bowl with the dressing.
  10. Once sweet potatoes are finished cooking, toss them together with the chicken, dressing, and bacon.

Nutrition

Per Serving: 368 calories; 13 g fat; 37 g carbohydrates; 23 g protein

Equipment

  • Knife
  • Chopping board
  • Baking tray
  • Baking paper or silicone liner 
  • Roasting pan
  • Small mixing bowl
  • Large 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.