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.
Eating the rainbowChicken fajita
When we are in the mood for Mexican food, this is my go-to recipe. Spending hours in the kitchen after work is never ideal; this recipe takes a few minutes to prepare and cooks quickly. For me, the best part is the ability to eat the rainbow; the mix of peppers always looks fantastic. I’m always happy when I can find a way to get a big portion of veggies with dinner.
One tray chicken fajitas recipe
Chicken fajita ingredients
Ingredients
700g chicken breast, sliced
1 yellow pepper, sliced
1 red pepper, sliced
1 orange bell pepper, sliced
1 red onion, sliced
1 1/2 tbsp. olive oil
3 tbsp. fajita seasoning
Corn tortillas, warmed
Equipment
Baking tray
Baking paper or a silicone liner
Large bowl
Tongs
Scales
Measuring spoons
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area
I have been on a mission to make simple and tasty meals. I aim to create recipes that can be prepared and cooked quickly on a busy weeknight. We all struggle to make healthy and delicious meals while keeping on top of everything else in life. So this recipe is designed to be healthy, delicious and easy to make. You can cook this meal on a single tray in the oven. The preparation takes no more than 20 minutes and is portioned to feed four adults.
Who doesn’t like meatloaf?
I’m sure some people will say they don’t like meatloaf, like most meals if you are forced to eat it every week as a child you wouldn’t want to eat it as an adult. Generally speaking, meatloaf goes down well in our house; if you can wrap meat in another meat, it goes down well. The one complaint I am most likely to get is that the slice of meatloaf doesn’t look nice. Talk about first world problems. This minor grumble got me thinking about making mini meatloaves that could be served as is.
Quick cooking and eating
Making a traditional meatloaf takes time. You are looking at a good hour in the oven if you don’t want a meatloaf that is cooked on the outside and raw in the middle. These mini meatloaves are simple to make because you don’t need a tin, and they cook in about 30 minutes, which is a bonus. Each loaf also hides a cheesy treat in the centre, which makes them perfect.
One tray mini meatloaf with potatoes recipes
One tray mini meatloaf with potatoes ingredients
Ingredients
350g new potatoes, quartered
1 tbsp. olive oil
Salt and pepper
500g minced beef
1/2 cup onion, chopped
2 tbsp. coconut flour
2 garlic cloves
1/2 tbsp. Dijon mustard
1 egg
1/2 tsp. oregano
salt
black pepper
150g cheddar, diced into 24 cubes
One tray mini meatloaf with potatoes ready for the ovenPerfectly cooked potatoes and mini meatloavesDished and ready to eat
This one tray meal is easy to make and an excellent options for a weeknight meal
Credit: Cath @ easycleaneats
Ingredients
350g new potatoes, quartered
1 tbsp. olive oil
Salt and pepper
500g minced beef
1/2 cup onion, chopped
2 tbsp. coconut flour
2 garlic cloves
1/2 tbsp. Dijon mustard
1 egg
1/2 tsp. oregano
salt
black pepper
150g cheddar, diced into 24 cubes
Directions
Preheat the oven to 200 degrees c/ 400 degrees f.
Line a baking tray with baking paper or a silicone liner.
Spread the new potatoes out on the baking tray, drizzle them with oil and season them.
In a pan, sauté the garlic and onion until the onion softens, remove the onions and garlic from the pan and let them cool slightly.
In a bowl, mix together the coconut flour, oregano, parmesan cheese, salt and pepper.
Add the minced beef and Dijon to the bowl mix everything together.
Divide the meat into eight portions and shape each portion into a mini loaf shape.
While shaping each loaf put three cubes of cheese in the centre and squeeze them so that no cheese is exposed.
Place the meatloaves on the baking tray with the potatoes.
Bake for 25- 30 minutes or until the potatoes are cooked, and the meatloaves are cooked through.
Nutrition
Per Serving: 332 calories; 24 g fat; 61 g carbohydrates; 39 g protein
Equipment
Baking tray
Baking paper or a silicone liner
Knife
Chopping board
Frying pan
Wooden spoon or spatula
Large bowl
Scales
Measuring cups
Measuring spoons
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
I have been on a mission to make simple and tasty meals. I aim to create recipes that can be prepared and cooked quickly on a busy weeknight. We all struggle to make healthy and delicious meals while keeping on top of everything else in life. So this recipe is designed to be healthy, delicious and easy to make. You can cook this meal on a single tray in the oven. The preparation takes no more than 20 minutes and is portioned to feed four adults.
Cajun inspiration
Shrimp and prawns don’t just make me think about BBQ; they make me think about Cajun food. This recipe brings together the spice of the chorizo sausage with the fresh flavours of the pawns and sweetness of the corn. The one tray meal makes it ideal for a busy night or something fancy for the weekend.
This one tray meal is easy to make and an excellent options for a weeknight meal
Credit: Cath @ easycleaneats
Ingredients
450g baby potatoes, quartered
4 ears corn, cut into three
450g hot chorizo sausage
450g prawns, peeled
1/3 cup olive oil
3 tbsp. Cajun seasoning
Directions
Preheat the oven to 200 degrees C/ 400 degrees F.
Line a large baking tray with baking paper or a silicone liner.
Place the pieces of corn on the baking tray.
Place the potatoes around the corn, followed by the chorizo and then the prawns.
When everything is on the sheet mix together the Cajun seasoning and olive oil.
Spread the Cajun seasoning mix over the corn, potatoes, prawns and chorizo.
Bake for 20 30 minutes, the corn should be cooked and the potatoes soft.
Serve hot with a dash of hot sauce.
Nutrition
Per Serving: 414 calories; 21 g fat; 26 g carbohydrates; 26 g protein
Equipment
Baking tray
Baking paper or a silicone liner.
Scales
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.
Squid is one of those foods that people either love or hate. I think squid is excellent, when cooked correctly it has an interesting (in a good way) texture and a taste that works well with big strong flavours.
The trick is finding squid that has been cooked correctly. Most squid I have come across has been overcooked, so it is like you are trying to chew on a piece of rubber. The trick to good squid is quick cooking over very high heat, that is what makes this recipe so easy.
Quick, easy lunch option
I love a good salad for lunch, something that can be put together in a few minutes but it isn’t a boring bowl of leaves. This salad is one of my favourites for a weekend; it is simple to prepare, easy to cook and is filling without being heavy. If you have friends over for lunch, it is a great option.
This salad is one of my favourites for a weekend; it is simple to prepare, easy to cook and is filling without being heavy. If you have friends over for lunch, it is a great option.
Credit: Cath @ easycleaneats
Ingredients
1 pepper
2 celery sticks
1 courgette
1/4 cabbage
4 squid hoods, cleaned and gutted
2 tbsp. melted bacon fat
Salt and pepper to taste
1 shallot, thinly sliced
1 tbsp. Balsamic vinegar
2 tbsp. extra virgin olive oil
Directions
Cut the squid hoods, so they lie flat and are in two pieces.
Finely dice the shallot and mix the oil and balsamic together with lemon juice then toss the squid in and allow it to marinate
Slice the vegetables into strips and fry off quickly.
Heat a pan with a small amount of oil over a high heat and cook the squid for 20 seconds on each side.
Slice the squid into strips and mix with the vegetables
Serve.
Nutrition
Per Serving: 226 calories; 15 g fat; 7 g carbohydrates; 16 g protein
Equipment
Knife
Chopping board
Bowl
Frying pan
Fork
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!!!! The response to the question ‘who wants to try a new kind of taco?’ Was not as strong, it was more like ‘how are they different? Will there still be cheese? I don’t like new things’.
The family may have been sceptical to start but not anymore when I said ‘I am making taco cupcakes’ everyone was on board.
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, have a little crispy case and tasty fillings, they also prevent all of the usual taco arguments that take place (He has more cheese than I do).
Gluten-free wraps
I like to use the traditional corn tortilla wraps for our 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 tortilla are less flexible, so you have to take care when putting them into 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
Taco cupcakes filledTaco cupcakes toppedTaco cupcakes fresh from the ovenTaco 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 off the onion until it is translucent.
When the onion has cooked off for a few minutes add the beef to the pan, cook it until it is browned.
Add the taco seasoning to the meat just before it is comely cooked.
Remove the pan from the heat and set it to one side.
Take a medium sized 12 cup muffin pan, in each cup place one large tortilla disc and push it in 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.
9 On the 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 fresh coriander chopped.
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.
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.
Balsamic salmon
I’m a big fan of salmon, it is so easy to prepare, and it tastes great. This recipe is super easy to make, and everything cooks perfectly in 15 minutes. The balsamic vinegar adds a nice tart flavour to this dish that cuts through the richness of the salmon.
One tray balsamic salmon recipe
One tray balsamic salmon ingredients
Ingredients
600g skinless salmon, cut into 4 pieces
450g asparagus
2 cups courgette, sliced
1/2 red pepper, sliced
1/2 yellow pepper, sliced
3 garlic cloves, chopped
2 tbsp. balsamic vinegar
1 tbsp. olive oil
1 tsp. rosemary
1 tsp. parsley, chopped
1 tsp. chicken seasoning
1 tsp. paprika
Place the salmon steak on a lined baking trayAdd olive oil and one tablespoon of balsamic vinegar to a bowl.Mix well. Brush the salmon with the oil mixture. Season the salmon with the chicken seasoning, parsley and rosemary, sprinkle the paprika over the top. In a bowl add the courgette.Add the green beans.Add the peppers.Add the asparagus.Add the remaining chicken seasoning.Add the garlic.Add the remaining balsamic vinegar to the bowl. Mix well.Spread the vegetables out around the salmon.Bake for 10 minutes Serve.
This one tray meal is easy to make and an excellent options for a weeknight meal
Credit: Cath @ easycleaneats
Ingredients
600g skinless salmon, cut into 4 pieces
450g asparagus
2 cups courgette, sliced
1/2 red pepper, sliced
1/2 yellow pepper, sliced
3 garlic cloves, chopped
2 tbsp. balsamic vinegar
1 tbsp. olive oil
1 tsp. rosemary
1 tsp. parsley, chopped
1 tsp. chicken seasoning
1 tsp. paprika
Directions
Preheat the oven to 210 degrees c/ 425 degrees f.
Line a baking tray with baking paper or a silicone liner.
Add the salmon to the baking tray
In a bowl mix together the olive oil and one tablespoon of balsamic vinegar, brush the salmon with the oil mixture.
Season the salmon with the chicken seasoning, parsley and rosemary, sprinkle the paprika over the top.
In a large bowl mix together the courgette, peppers and asparagus with the garlic.
Season the vegetables and add the remaining balsamic vinegar to the bowl.
Add the remaining chicken seasoning, rosemary, paprika and parsley.Add the remaining chicken seasoning, rosemary, paprika and parsley.
Mix well to coat the vegetables.
Spread out the vegetables around the salmon.
Cover the baking tray with more baking paper or a silicone liner.
Bake for 10 minutes.
Remove the baking paper from the tray then bake for another 5 minutes.
Nutrition
Per Serving: 213 calories; 5 g fat; 10 g carbohydrates; 31 g protein
Equipment
Mixing bowl
Pastry brush
Baking paper or a silicone liner
Baking tray
Fork
Measuring spoons
Measuring cups
Scales
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
One of my biggest challenges is eating enough food, crazy but true. I do a lot of activity, and that often means I need to get more calories in to make sure I have enough energy for the day. When you don’t eat processed foods, it can be hard to cram in calories that, you need to keep your body ticking over. Having snacks that I can keep in my bag and eat on the go have been vital in keeping me going recently.
Protein bars that don’t taste like cardboard
I’ve tried some protein bars and have to say most of them taste like cardboard, snacking on cardboard isn’t something I want to make a habit of so I came up with my own bars. These bars are a perfect mix of protein, fat and carbs without too much of any one thing; they are the ideal pre or post workout bars.
No fridge needed
It might be winter down here in New Zealand, but winter in Auckland isn’t freezing, which means keeping snacks safe to eat can be a challenge. I like to keep my snacks in my bag, so they are always close by and ready to be munched. This can be an issue when you use eggs in baking, that was a primary driver for using chia seeds in this recipe. These bars don’t need to be kept in the fridge, I pop one in my bag in the morning, and it is still perfect for eating on my way to yoga after work. I keep the batch in the fridge to make sure they don’t get funky, but they survive nicely for a day in my gym bag.
They are easy to make; don’t have any added nasties and they even pass the little boy taste test. If you want a balanced snack that will keep you going gives these bars a go.
bars. These bars are a perfect mix of protein, fat and carbs without too much of any one thing; they are the ideal pre or post workout bars.
Credit: Cath @ easycleaneats
Ingredients
2 cup cooked steel cut oats
1 cup ground pumpkin seeds
2 scoops protein powder
1/4 cup chia seeds, soaked
2 tbsp. cacao powder
1/4 tsp. salt
Directions
Preheat the oven to 160 degrees C/ 320 degrees F.
In a large bowl mix together, all of the ingredients to form a thick paste, if the mixture is too dry add a little coconut water to bring it all together.
Line a baking pan with some baking paper, add the mix to the pan and press it down.
Alternatively use a muffin pan and divide the mixture between the muffin pan.
Bake the mixture for 20 minutes.
Cut into bars or remove them from the muffin tin.
Allow the bars to cool on a cooling rack.
Store them in the fridge in an airtight container.
Nutrition
Per Serving: 128 calories; 5 g fat; 13 g carbohydrates; 8 g protein
Equipment
Bowl
Spoon
Spatula
Baking pan/ Muffin tin
Cooling rack
Measuring cups
Measuring spoons
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
I’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
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
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
Add the cream and whisk.
Add the cream
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.
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
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.
Add the mushrooms to the pan.
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 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.
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.
Make sure to cook the chicken through.
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.
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
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.
Take a large mixing bowl whisk together the eggs and cream with the salt and pepper.
Take a large non-stick pan over a medium heated.
Sauté the bacon and shallots until the bacon is starting to colour
Add the mushrooms to the pan and cook for around 3 minutes.
Add the garlic to the pan and cook for another minute.
Transfer the mix to a bowl and set it to one side.
Cook the chicken in the pan the bacon was cooked in.
When the chicken is cooked, add the bacon and mushroom mix back to the pan.
While the chicken is cooking start cooking the sprouts.
In a pan over high heat melt a little coconut oil.
When the pan is hot, add the shredded Brussels sprouts.
Keep the sprouts moving in the pan, so they do not burn.
You want the sprouts to develop a deep caramel colour.
When you have cooked the sprouts add them to the pan with the chicken and bacon mixture.
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.
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.
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.
Orange dinner anyone?
I like to eat the rainbow as often as possible, but sometimes you just have to pick one colour and run with it, today I’m running with orange. This week my recipe is all of the orange foods, that aren’t actually oranges, in one meal.
OK I know salmon isn’t really orange but it kind of looks orange with the carrots and sweet potato.
One tray salmon carrot and sweet potato bake recipe
This one tray meal is easy to make and an excellent options for a weeknight meal
Credit: Cath @ easycleaneats
Ingredients
4 salmon fillets
2 carrots, cubed
2 sweet potatoes, cubed
1/2 tsp. garlic powder
1/2 tsp. thyme
Salt and pepper
Directions
Preheat the oven to 175 degrees C/ 350 degrees F.
Line a baking tray with baking paper or a silicone liner.
Place the salmon fillets on the tray.
Add the carrots and sweet potato to the baking tray.
Sprinkle the garlic powder and thyme over the salmon and vegetables.
Bake for 30 minutes until the vegetables are tender.
Nutrition
Per Serving: 367 calories; 18 g fat; 20 g carbohydrates; 30 g protein
Equipment
Baking tray
Baking paper or a silicone liner
Knife
Chopping board
Measuring spoons
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
I have been on a mission 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 you can cook quickly and easily. 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.
Mexican rice with cheese and guac
Not quite a one pot meal
This recipe is easy to make and perfect for a busy weeknight, it isn’t quite a one pot meal to cook, but you serve it in one pot, so it counts in my book. Everyone who knows me knows I have Mexican inspired meals so this should be no surprise to anyone. I love the combination of pork and beef with the cayenne and garlic, the coriander and avocado bring a fresh edge to the rich flavours of the meat. Serving it all in one pot means all the flavours party together before they reach the table.
This quick and tasty meal is a great for those busy weeknights
Credit: Cath @ easycleaneats
Ingredients
1 cauliflower, cut into florets
1/3 cup broth or water
1 tsp. garlic powder
⅛ tsp. cayenne pepper
fresh coriander, roughly chopped
juice of 1 lime
250g pork mince
250g beef mince
1/2 onion diced
1 avocado, finely diced
salt and pepper, to taste
Directions
Use a food processor to rice the cauliflower.
Place the cauliflower rice and onion in a saucepan over medium heat with the broth.
Let the cauliflower cook for 10 minutes.
Stir the cauliflower now and then so that it does not stick to the bottom of the pan.
Once the cauliflower is cooked add the garlic powder, cayenne pepper, coriander, lime and salt and pepper.
In another pan cook the pork and beef mince over a medium to high heat.
As the meat cooks break it up into small pieces.
Once the meat is cooked through add it to the pan with the cooked cauliflower.
Mix everything together and add the diced avocado.
Serve with salsa, guacamole and cheese.
Nutrition
Per Serving: 207 calories; 12 g fat; 9 g carbohydrates; 19 g protein
Equipment
Knife
Chopping board
Food Processor
Saucepan with lid
Frying pan
Wooden spoon
Scales
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 