Clean fish pie

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We all need a little comfort

It has been a sh*t week, seriously, it has been one of those weeks when lots of things went wrong. That means lots of late nights at work, no family time and a lot of hugs needed. When the going gets tough, I want comfort food. 

Enter my comfort food 

Some foods make you feel better about everything; this dish definitely falls into that category. Fish pie is that great balance of warm and filling with the lightness of seafood. This week it is just what I need. 

My take on a classic 

As always I can’t leave a recipe alone, this is my take on the traditional Fish pie. I have swapped out the potato and cream for a lighter and healthier option of sweet potato and coconut milk. I made a double batch because this is a great one to keep in the freezer. It keeps well, so I have it to pull out for a quick and healthy dinner in the week. If you are making this in advance, make sure the fish you are using is fresh, not pre-frozen, none of us needs an upset stomach. 

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.

Clean eating fish pie recipe

Clean eating fish pie ingredients
Clean eating fish pie ingredients

Ingredients

  • 1kg sweet potatoes cubed
  • 1 onion, chopped
  • 1 carrot, cubed
  • 2 sticks celery, chopped
  • 300g salmon fillets
  • 300g smoked cod fillets
  • 125g raw peeled king prawns
  • 400ml coconut milk
  • Coconut oil
  • Salt and pepper
Clean eating fish pie fresh from the oven
Pie ready for eating
A bowl of fish pie
Hot pie ready for eating

Clean eating fish pie

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

This is one of my favourite comfort meals and a great freezer meal



Credit: Cath @ easycleaneats

Ingredients

  • 1kg sweet potatoes cubed
  • 1 onion, chopped
  • 1 carrot, cubed
  • 2 sticks celery, chopped
  • 300g salmon fillets
  • 300g smoked cod fillets
  • 125g raw peeled king prawns
  • 400ml coconut milk
  • Coconut oil
  • Salt and pepper

Directions

  1. Preheat the oven to 200 degrees C/400 degrees F
  2. In a large pan, heat some coconut oil over medium heat.
  3. Peel the sweet potatoes, cube them, add them to the pan, and cook for about 10 -20 minutes, 
  4. Add the celery onion and carrot to the pan with the sweet potato and continue to cook.
  5. Once everything in the pan is soft, remove the pan from the heat and pour the coconut milk over the vegetables.
  6. Cut the salmon, smoked cod into bite-size chunks.
  7. Place the fish and the prawns into the baking dish. 
  8. Pour the coconut and vegetables over the fish and mix everything together really well. Pour the coconut and vegetables over the fish and mix everything together really well. 
  9. Place in the preheated oven for around 40 minutes, or until cooked through.
  10. Serve while it is hot.

Nutrition

Per Serving: 286 calories; 10 g fat; 27 g carbohydrates; 22 g protein

Equipment

  • Knife
  • Vegetable peeler
  • Chopping board
  • Scales 
  • Measuring jug
  • Large saucepan
  • Wooden spoon
  • 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.

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.

Easy ranch dressing

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Bonus recipe

This week I am posting two new recipes, one for a Ranch Impasta Salad and this Ranch dressing.

Alternative to the traditional

I love ranch dressing, it is creamy yet light with an amazing flavour of a traditional ranch dressing.

Ranch dressing recipe

Ingredients

  • 1/2 cup easy mayo
  • 1/2 cup coconut milk
  • 1/2 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. dill

Easy ranch dressing

  • Servings: 16
  • Rating: ★★★★★
  • Print

An easy to make dressing that is perfect to add a new dimension of flavour to your salad.



Credit: Cath @ easycleaneats

Ingredients

  • 1/2 cup easy mayo
  • 1/2 cup coconut milk
  • 1/2 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. dill

Directions

  1. Whisk together all of the ingredients and transfer the dressing into a jar.
  2. The dressing will keep in the fridge for up to one week.

Nutrition

Per Serving: 106 calories; 3 g fat; 19 g carbohydrates; g protein

Equipment

  • Jar
  • Whisk
  • Small mixing bowl
  • 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.

Banana cappuccino

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Over this now

I have been drinking protein shakes for breakfast for a while now, and I am total over boring vanilla protein shakes.

I have been struggling to eat enough over the last few weeks. I have been looking for a way to get more calories in the morning so doing something different seemed like an excellent idea.

Banana cappuccino
Banana cappuccino

Cold brew coffee? Yes, please.

I love coffee. Anyone who knows me how much I love coffee, anything I can add coffee to or have coffee with is good in my book. I have been known to put coffee into smoothies before now and learned a while ago that cold brew coffee is the only way to go.

When you brew coffee with hot water and let that coffee go cold it becomes bitter, believe me, I’ve drunk many cups of cold, bitter coffee across the day. I’ll drink cold, bitter coffee when running between meetings but don’t want to add that to my smoothies on purpose.

When you are using cold coffee, you should brew it cold; this means the coffee is full of flavour without the bitterness.

Banana and coffee might sound like a strange combination but trust me it works. I love to use my homemade cold brew coffee with a nice ripe banana to create a thick creamy smoothie.

Banana cappuccino recipe

Banana cappuccino ingredients
Banana cappuccino ingredients

Ingredients 

Take the banana, coffee and protein powder if you want it
Take the banana, coffee and protein powder if you want it
Place the banana in the blender jug
Place the banana in the blender jug
Add the coffee
Add the coffee
Add the protein powder
Add the protein powder
Blend everything together
Blend everything together
Blend everything together
Blend everything together
Everything should be thick and creamy
Everything should be thick and creamy
Serve
Serve

Banana cappuccino 

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

This quick and easy smoothie is a great way to start the day



Credit: Cath @ easycleaneats

Ingredients

  • 1 cup Cold Brew Coffee 
  • 1 Banana 
  • 1/4 cup Ice 
  • 1 scoop protein (optional)

Directions

  1. Add all of the ingredients to a blender and blend to make a smooth puree.

Nutrition

Per Serving: 222 calories; 0 g fat; 32 g carbohydrates; 23 g protein

Equipment

  • Blender
  • Measuring cups

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.

Aussie style curry

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Throw another shrimp on the barbie

* takes off the hat with corks *

Sorry, sometimes I can’t help myself.

For the record, I love Australia and Australians. This recipe does not contain any Australians or cliques. Please keep reading.

Seafood curry

I know that some people don’t like the idea of seafood in curry, but I think it is excellent. Prawns are the perfect option for a meaty curry. You often find prawns in Thai curries, but I think they work well here. I’ve experimented for this recipe with small prawns and big tiger prawns. Both work, so it doesn’t make a difference to the taste; it just makes the consistency of the curvy more or less chunky.

Aussie style curry

Another adaptation

This recipe is another example of me finding a recipe and swapping out ingredients. The original recipe was in one of those weekly women’s magazines full of trashy gossip and the odd recipe. I loved the base flavours so just swapped out the ingredients I didn’t like.

Someone likes the curry and waits for any praens

Cook once, eat twice.

Anyone who has been around for a while will know that I am a big fan of cooking once and eating twice (or more), meals that can be cooked in bulk and then put in the freezer for another day. This curry is one of those meals. If you are going to make this recipe, I recommend that you use at least a 5-litre stockpot. Whip up a batch, feed the family and then portion up the rest for another day. We usually get 3 family meals out of this recipe.

Aussie style curry recipe

Aussie style curry ingredients
Aussie style curry ingredients

Ingredients

  • 2 red onions, wedged
  • 2 garlic cloves, chopped
  • 3 carrots, sliced
  • 1.5l vegetable stock
  • 3/4 cup sweetcorn
  • 3 tsp. curry powder
  • 1 head of broccoli
  • 2 tbsp. coconut aminos
  • 1 can coconut cream
  • 1kg prawns
  • 2 tbsp. tapioca flour

Set your instant pot to sauté on high, add the coconut oil, garlic, onion and carrots.

Add the coconut oil, garlic and onion to the pot.
Add the coconut oil, garlic and onion to the pot.
Add the carrots.
Add the carrots.

Sauté for a few minutes.

Sauté for a few minutes.
Sauté for a few minutes.
Sauté for a few minutes.
Sauté for a few minutes.

Add the curry powder and stock to the pot and stir well.

Add the curry powder.
Add the curry powder.
Stir.
Stir
Add the stock.
Add the stock.

In a bowl combine the coconut cream and tapioca flour, add the coconut cream to the pot.

Add the coconut cream to the pot
Add the coconut cream to the pot
Stir well until the sauce thickens
Stir well until the sauce thickens

Add the sweetcorn and broccoli to the pot.

Add the sweetcorn and broccoli to the pot.
Add the sweetcorn and broccoli to the pot.

Pressure cook on high for 5 minutes.

Pressure cook on high for 5 minutes.
Pressure cook on high for 5 minutes.
Manually release the pressure.
Manually release the pressure.

Add the prawns and coconut aminos, stir well and place the lid on the instant pot.

Add the prawns and coconut aminos.
Stir well and place the lid on the instant pot.
Let the prawns cook through for 5 minutes.
Let the prawns cook through for 5 minutes.
Serve with coodles or cauliflower rice
Serve with coodles or cauliflower rice

Aussie style curry 

  • Servings: 10
  • Rating: ★★★★★
  • Print

This light and tasty curry is a real crowd pleaser and easy ro make.



Credit: Cath @ easycleaneats

Ingredients

  • 2 red onions, wedged
  • 2 garlic cloves, chopped
  • 3 carrots, sliced
  • 1.5l vegetable stock
  • 3/4 cup sweetcorn
  • 3 tsp. curry powder
  • 1 head of broccoli
  • 2 tbsp. coconut aminos
  • 1 can coconut cream
  • 1kg cooked prawns
  • 2 tbsp. tapioca flour

Directions

  1. In a large heavy based pot, combine the onion, garlic and carrot with some coconut oil, sauté for a few minutes.
  2. Add the stock and curry powder to the pot, stir in the sweetcorn and broccoli.
  3. Increase the heat and bring the stock to the boil, reduce the heat and simmer for a few minutes.
  4. In a bowl combine the coconut cream and tapioca flour, then add it to the pot mixing it in slowly.
  5. Keep stirring until the sauce thickens up.
  6. Add the prawns and coconut aminos.
  7. Serve with coodles or cauliflower rice
    8. Alternatively 1.Set your instant pot to sauté on high, add the coconut oil, garlic, onion and carrots. 2.Sauté for a few minutes. 3.Add the curry powder and stock to the pot and stir well. 4.In a bowl combine the coconut cream and tapioca flour, add the coconut cream to the pot.
  8. Stir until the sauce thickens.
    9. 6.Add the sweetcorn and broccoli to the pot. 7.Pressure cook on high for 5 minutes. 8.Manually release the pressure. 9.Add the prawns and coconut aminos, stir well and place the lid on the instant pot. 10.Let the prawns cook through for 5 minutes.
  9. Serve with coodles or cauliflower rice

Nutrition

Per Serving: 205 calories; 2 g fat; 22 g carbohydrates; 27 g protein

Equipment

  • Knife
  • Chopping board
  • Stock pot
  • Spoon
  • Measuring jug
  • Measuring cups
  • Measuring spoons
  • 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.

Broccoli chicken salad

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Kids are making friends with salad

I don’t like the kids getting older. I still think of them as the 5 and 3-year-olds I first met so many years ago. I struggle to reconcile the man-sized 13-year-old, and almost man-sized 10-year old that rock around the house now. While I struggle to think of the boys getting older, I eagerly embrace the ever-expanding list of foods they will eat and are willing to try.

One meal for all

For many years I would have to make multiple meals which made my weekends busy and annoying. We have finally reached a point that I can make one meal, and every person will eat it. I am sure every parent with fussy children understand how I feel and how much I longed for this day to come. It is so lovely I don’t have words to explain my joy. 

This salad was one of the first recipes that I managed to get everyone not only to eat, but enjoy so much they asked for it again. I know right.

Meets everyone’s needs

It might sound like I have it easy now, but it still isn’t simple to come up with a meal that fits the likes and dislikes of the family. New recipes need to meet fall in the small sweet spot that is in the centre of the family requirements

Jaime

  • Doesn’t like cold food unless the food is wet. 
  • Loves meat, the more animals in a meal the better.
  • Likes vegetables but not too many vegetables. 
  • This means salads have to be covered in a dressing or sauce before he will consider eating it and the balance of meat to vegetables has to be even.

Elliot

  • Doesn’t want to eat meat, wants to be a vegan (this is a whole blog post in the making). 
  • He will eat chicken but doesn’t like it.
  • Likes vegetables but not all vegetables.
  • Will eat hot or cold food and loves anything that can be smothered in mayo.

Liam

  • Loves meat.
  • Will eat hot or cold meals.
  • Not eats a range of vegetables including broccoli (his favourite), kale, green beans, carrots, onions and lettuce.
  • He doesn’t like spicy food or mayo.
  • Allergy to nuts.

Cath

  • Likes all meat.
  • Will eat all vegetables except peas (which are legumes anyway). 
  • I don’t care if it is hot or cold.
  • I like sauce any spicy food and sauces.
  • Allergy to nuts.

As you can see the space to find a meal that works for everyone is small, but I seem to have found a winner in this recipe.

Broccoli chicken salad recipe

Ingredients

Broccoli chicken salad ingredients - chicken breast, broccoli, red onion, bacon, sunflower seeds, raisins, easy mayo and coconut vinegar
Broccoli chicken salad ingredients
  • 1 1/2 cups chicken breast, cooked and cubed
  • 1 1/2 cups broccoli florets, steamed
  • 1/4 cup red onion, chopped
  • 2 tbsp. sunflower seeds
  • 2 tbsp. raisins
  • 2 rashers bacon, cooked and crumbled
  • 1/3 cup easy mayo
  • 1 tbsp. coconut vinegar
Broccoli chicken salad
Broccoli chicken salad
Broccoli chicken salad
Broccoli chicken salad

Broccoli chicken salad 

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

A fresh salad that is full of flavour and texture



Credit: Cath @ easycleaneats

Ingredients

  • 1 1/2 cups chicken breast, cooked and cubed
  • 1 1/2 cups broccoli florets, steamed
  • 1/4 cup red onion, chopped
  • 2 tbsp. sunflower seeds
  • 2 tbsp. raisins
  • 2 rashers bacon, cooked and crumbled
  • 1/3 cup easy mayo
  • 1 tbsp. coconut vinegar

Directions

  1. Instructions
  2. In a bowl, combine all of the ingredients and make sure that everything is well coated.

Nutrition

Per Serving: 375 calories; 18 g fat; 7 g carbohydrates; 43 g protein

Equipment

  • Knife
  • Chopping board
  • Mixing bowl
  • 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.

Strawberry balsamic sauce

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Last of the berries  

I have a few cups of strawberries in the freezer and the last of the berries off the garden. To make the most of the final berries I am making this strawberry balsamic sauce to capture the taste of summer.  

Strawberry balsamic sauce on pancakes.
Strawberry balsamic sauce on pancakes.

Sweet and sour  

The flavour combination of sweet and sour has been around for a long time. If you can get the balance right, it is incredible. I think the combination of strawberries which are sweet and juicy with the tart flavour of a good quality balsamic vinegar is perfect.  

Multi-use sauce  

This sauce has many uses and is a great way to keep the taste of summer in the fridge for a few weeks. This sauce is an excellent topping on ice cream, pancakes, a cheesecake, cake, Panna cotta or even added to a smoothie. Alternatively, you can turn this sauce into jellies, if you do be warned the kids won’t want to eat them.  

Strawberry balsamic sauce recipe 

Ingredients 

  • ¼cup balsamic vinegar 
  • 2 cups strawberries 
  • 2tbsp. honey 
  • 1tbsp. fresh lemon juice 
  • 1tsp. vanilla extract 
  • ¼tsp. salt 
Strawberries cooking down.
Strawberries cooking down.
Strawberry balsamic sauce on pancakes.
Strawberry balsamic sauce on pancakes.

Strawberry balsamic sauce 

  • Servings: 12
  • Rating: ★★★★★
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Sweet and tangy sauce is just for grown ups



Credit: Cath @ easycleaneats

Ingredients

  • 1/4 cup balsamic vinegar 
  • 2 cups strawberries 
  • 2 tbsp. honey 
  • 1 tbsp. fresh lemon juice 
  • 1 tsp. vanilla extract 
  • 1/4 tsp. salt 

Directions

  1. Instructions 
  2. In a pan heat up the balsamic vinegar over high heat. 
  3. When the vinegar begins to bubble, turn the heat down to medium, let it simmer until it has reduced by half. 
  4. When the vinegar is thick and syrupy in texture, add the strawberries to the pan. 
  5. Then add the honey, lemon, vanilla and salt. 
  6. Simmer the mix over a medium heat until the strawberries break down, anywhere from 20 30 minutes. 
  7. For a smoother sauce blend it then strain. 
  8. Store the sauce in the fridge for up to a week. Store the sauce in the fridge for up to a week. 

Nutrition

Per Serving: 16 calories; 0 g fat; 4 g carbohydrates; 0 g protein

Equipment 

  • Saucepan 
  • Spoon 
  • Measuring spoons
  • Measuring cups
  • Blender
  • Sieve

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.

Coconut meatballs

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Something different

Sweet and savoury balls of awesome. If you have come this far, you obviously want some new flavour combinations to try. Coconut and pineapple go well together. We all know the Pina colada principle applies. We also know pineapple and pork go well together. Hawaiian Pizza is a firm favourite around here. Enter some creative madness (or genius) why not combine all three flavours?

Pork, pineapple and coconut

Genius doesn’t always mean perfect. This recipe was no exception. Knowing that these flavours would work didn’t make the recipe easy to develop. As always eating your mistakes helps to refine the recipe but this one felt the envy genius might have been madness. After. Many tries (6 in total) I finally got it right.

Coconut meatballs recipe

Coconut meatball ingredients

Ingredients

  • 1 cup toasted coconut threads
  • 1 tsp. cayenne pepper
  • 1 cup crushed pineapple
  • 2 tsp. coconut aminos
  • 1 1/2 tsp. ginger 
  • 3 garlic cloves minced
  • 1/2 tsp. chilli
  • 4 spring onions, thinly sliced
  • 2 eggs, beaten
  • 1 kg minced pork
Coconut meatballs

Coconut meatballs

  • Servings: 10
  • Rating: ★★★★★
  • Print

“Sweet



Credit: Cath @ easycleaneats

Ingredients

  • 1 cup toasted coconut threads
  • 1 tsp. cayenne pepper
  • 1 cup crushed pineapple
  • 2 tsp. coconut aminos
  • 1 1/2 tsp. ginger 
  • 3 garlic cloves minced
  • 1/2 tsp. chilli
  • 4 spring onions, thinly sliced
  • 2 eggs, beaten
  • 1 kg minced pork

Directions

  1. Mix all ingredients together in a large bowl until evenly mixed.
  2. Roll the meat into small balls about the equivalent of one heaped teaspoon per ball.
  3. Place the balls on a baking tray lined with baking paper or a silicone liner.
  4. Bake in a preheated oven at 180 degrees C/ 350 degrees F for 30 minutes until the balls are golden all over.

Nutrition

Per Serving: 243 calories; 16 g fat; 5 g carbohydrates; 21 g protein

Equipment

  • Bowl
  • Baking tray
  • Baking paper or a silicone liner
  • Tongs
  • Measuring cups
  • Measuring spoons
  • 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.

BLT salad in a jar

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Easy meals are what I live for, this salad one of the easiest things to make and so tasty it is ridiculous.

A classic with a spin

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

BLT salad in a jar recipe

Ingredients

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

BLT salad in a jar 

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

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



Credit: Cath @ easycleaneats

Ingredients

Directions

  1. Instructions 
  2. In the bottom of a jar mix together the mayo, milk, sour cream, salt and pepper.
  3. Add the bacon to the jar followed by the spring onions, tomatoes, iceberg lettuce, and then the cos lettuce.

Nutrition

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

Equipment

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

Nutritional disclaimer

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

Nut-free pesto

Nut free pesto

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Pesto that won’t kill me

Stupid nut allergies have prevented me from trying a number of foods over the years that look, smell and no doubt taste amazing. Pesto was one of the things I had wanted to try for years, but as it contains pine nuts it’s been a no go. 

I had a moment of genius (or madness, I can never really tell the difference) and figured that I could replace the pine nuts with something else, after a little trial and error I found a combination that worked.

The verdict 

My taste tester assures me that the flavours are in the same balance as normal pesto made with nuts the only difference is the texture of the sunflower seeds, I suppose I have to take his word for it because I don’t fancy the hospital trip that I would get if I checked.

If you don’t have to avoid nuts sub the sunflower seeds for the same amount of pine nuts.

Nut-free pesto recipe

Ingredients

  • 1/2 garlic clove, chopped
  • 3 handfuls fresh basil leaves, picked and chopped
  • 1 handful sunflower seeds, very lightly toasted
  • 1 handful Parmesan cheese, freshly grated
  • 3 tbsp. olive oil
  • Salt and pepper to taste

Nut-free pesto

  • Servings: 10
  • Rating: ★★★★★
  • Print

This nut-free pesto is a great alternative for anyone that has to stay away from tree nuts.



Credit: Cath @ easycleaneats

Ingredients

  • 1/2 garlic clove, chopped
  • 3 handfuls fresh basil leaves, picked and chopped
  • 1 handful sunflower seeds, very lightly toasted
  • 1 handful Parmesan cheese, freshly grated
  • 3 tbsp. olive oil
  • Salt and pepper to taste

Directions

  1. Pound the garlic and the basil leaves in a pestle and mortar, or pulse in a food processor.
  2. Add the sunflower seeds to the mixture and pound or pulse again.
  3. Add the parmesan and mix with a spoon or do a quick pulse again.
  4. Stir gently and add olive oil or put the food processor on its lowest setting and pour in the oil.
  5. Add a little oil at a time so you don’t drown everything else.
  6. Season to taste.
  7. Add the remaining cheese and oil to your taste and preferred consistency.
  8. The finished pesto should look shiny and a little creamy. The finished pesto should look shiny and a little creamy.

Nutrition

Per Serving: 123 calories; 10.1 g fat; 2.1 g carbohydrates; 6.2 g protein

Equipment

  • Food processor
  • Spatula 
  • 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.