I’ve been getting courgettes from our little plant on the deck for a while now. They have been growing like crazy. I have a few good-sized courgettes hanging out that need to be used before the birds get them. I decided that making some fries was the best way to use them up and make something tasty.
Lower carbs
I like fries, but don’t like the carb coma that usually follows eating them. Whenever possible, I like to swap out the traditional potato fries with something different. These courgette fries have the fantastic combination of soft centres with a crunchy outside thanks to the cheese.
Courgette fries recipe
Ingredients
4 courgettes
1/2 cup parmesan cheese, grated
1/2 tsp. thyme
1/2 tsp. basil
1/4 tsp. garlic powder
salt and pepper
Equipment
Knife
Chopping board
Mixing bowl
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.
Generally speaking, I don’t post a lot of dessert and sweet recipes. It isn’t because I don’t like them; it is more because I don’t make a lot of them. When it comes to making cookies, cakes and desserts what I make for the family rarely last past the day I bake them on. I’m told the family eat everything in one go because they love what I make so much; in reality, I think they are all sweet fiends.
Banana and coconut cookies
Morning tea anyone
I work in a place that has a lot of morning tea. Usually, the deal is for you to bring a plate for everyone to share. I try to avoid the grain and sugar-filled offering that usually provided at morning tea, but on occasion, I want something to go with my coffee. These cookies are something I came up with when I had to take something to morning tea and no time to shop before hitting the kitchen. A few very ripe bananas in the fruit bowl and some coconut threads in the cupboards was all I needed to get started.
Quick, easy and versatile
This recipe is quick and easy to make, and the options of what you can add into them are unlimited. All you have to do is decide what extras you want:
chocolate chips
chopped bacon
chopped nuts
dried fruit
ground cinnamon
Banana and coconut cookies recipe
Banana and coconut cookies ingredients
Ingredients
1 banana
3/4 cup shredded coconut
Place the banana in a bowlMash the banana with a forkAdd the coconut to the panMix wellOnce combined add any additional ingredientsMix in the additional ingredientsReady to make cookiesTake a baking sheetTake a cookie cutterAdd one teaspoon of the cookie mixture to the cookie cutterNow you have a cookie, repeat with the remaining cookie mixtureTray of cookies ready for the ovenCookies ready to eat
This recipe is quick and easy to make, and the options of what you can add into them are unlimited. All you have to do is decide what extras you want:
Credit: Cath @ easycleaneats
Ingredients
1 banana
3/4 cup shredded coconut
Directions
Preheat the oven to 180 degrees C/ 350 degrees F
Line a baking tray with baking paper or a silicone liner and set aside.
Place the banana into a bowl and mash it with a fork.
Add the coconut to the banana and mix them together with the fork.
If you want to add anything extra do it now and mix well.
Portion the mixture onto the baking tray using an ice cream scoop or use a cookie cutter and a spoon.
Flatten down the mixture and shape into cookies on the baking tray.
Bake the cookies for 15 to 20 minutes or until they are golden brown.
Remove the tray from the oven and let the cookies cool on a wire rack.
Nutrition
Per Serving: 132 calories; 9 g fat; 14 g carbohydrates; 1.9 g protein
Equipment
Mixing bowl
Fork
Ice cream scoop
Baking tray
Baking paper or silicone liner
Cooling rack
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
I’ve been revisiting recipes that have been some of my old school recipes and 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.
Kale chips fresh from the oven and ready for eating
A surprise request
I like kale, I have for a very long time, but green vegetables haven’t always been a favourite in our house. Can you imagine my surprise when Liam, the child that hated all vegetables, one weekend asked out of the blue if he could have some kale chips? I was glad I was sitting down when he asked otherwise I may have fallen over. When Liam asked for them, I was more than happy to make him a nice healthy snack.
A family staple
Since that first request, kale chips have been something of a staple when it comes to snacking. Over the years we have experimented with different flavours for the family, here are a few of our favourites
These kale chips are a healthy snack option that will keep the entire family happy.
Credit: Cath @ easycleaneats
Ingredients
1 bunch of kale, washed and dried
2 tbsp. olive oil
Salt to taste
Directions
Preheat the oven to 150 degrees C/ 300 degrees F
Line a tray with baking paper or a silicone liner.
Remove the centre stems and either tear or cut up the leaves.
In a bowl put the oil and salt then add the kale.
Toss everything together in the bowl, so all the leaves are coated in oil.
Spread on a baking tray, you may need to use two, depending on the amount of kale.
Bake at 150 degrees for 15 minutes or until crisp.
Eat them when they are fresh out of the oven otherwise, they get a bit chewy.Eat them when they are fresh out of the oven otherwise, they get a bit chewy.
Nutrition
Per Serving: 94 calories; 7.3 g fat; 6.7 g carbohydrates; 2.2 g protein
Flavours
Here are the ingredient for some alternatives. You can add the extra flavours when you toss the kale in the oil.
1 tsp. paprika and 1/2 tsp. ground chill
1 tsp. ground ginger and 1 tbsp. lime juice
1 tsp. ground coriander and 1/2 tsp. ground chipotle
Equipment
Knife
Chopping board
Mixing bowl
Baking tray
Baking paper or silicone liner
Tongs
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
A huge challenge I know we faced when we made the transition away from pasta, and rice was finding something to go with our yummy sauces and curries. Paleo gave us the grateness sorry I meant greatness of cauliflower rice.
I’ve found some cool things to do with it over the last few years, but the base recipe is the starting point for inventions.
Cauliflower rice
Easy to make with the right tools
It is simple to make when the ingredients are prepared, but the preparation can take some time. I spent a year grating all of my cauliflowers by hand before moving over to a food processor and away from the weekly skin grafts to my fingers. I was becoming concerned that my family would develop a liking of long pig in their food. A food processor with a grating attachment is a must if you intend to move away from real rice. You can process 4 cauliflower heads in the time it takes to grate one by hand.
Buy in bulk
If you are making the transition away from rice and pasta, it is a good idea to keep cauliflower rice on hand. You can freeze cauliflower if it is raw or cooked. That means you can make the most of cauliflower when they are in season and cheap. I like to buy in bulk, grate, portion and freeze. That way you can pull a bag or tub of cauliflower rice from the freezer and cook it up when you need it.
Cauliflower rice recipe
Cauliflower rice ingredients
Ingredients
1 head cauliflower finely grated
1/2 onion finely minced
2 garlic cloves finely minced
1 tbsp. coconut oil
Add some oil to a frying pan.Add the cauliflower riceCook the cauliflower for 5 minutesKeep the rice moving in the pan.Cauliflower rice ready to eatPut the extra cauliflower rice in the freezer
This easy to make alternative to rice is a must know recipe for clean eating, paleo, primal and keto diets.
Credit: Cath @ easycleaneats
Ingredients
1 head cauliflower grated
1/2 onion, finely minced
1 tbsp. coconut oil
1 garlic clove minced (optional)
Directions
Break the cauliflower into large florets.
Use a food processor with a fine grating attachment to grate cauliflower.
If you don’t have a food processor you can grate the cauliflower by hand.
Finely chop the onion.
When all of the cauliflower is grated transfer it to a mixing bowl.
Take a large frying pan over a medium heat and melt some coconut oil.
Add the onion to the frying pan.
Cook the onion until it is softened.
Add the cauliflower to the frying pan.
Cook the cauliflower and onion for 5 minutes.
Keep the cauliflower moving in the pan, you don’t want it to colour.
When the cauliflower has softened it is ready to serve.
Serve hot or cold.
You can freeze the cauliflower rice to use anytime you need it.
Nutrition
Per Serving: 54 calories; 0 g fat; 12 g carbohydrates; 3 g protein
Equipment
Knife
Chopping board
Food processor with the grating attachment
Or grater
Mixing bowl
Frying pan
Wooden spoon
Measuring spoons
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
I am one of those unfortunate people that is allergic to not only peanuts but also tree nuts. When it comes to food options, not having nuts on the menu can be challenging at times and frustrated at others. There are so many foods I would love to try or eat regularly but won’t get the chance thanks to nuts. Not eating nuts doesn’t have to be the end of the world; there are always replacements and alternatives that mean you can have a nut-free option. This recipe is my attempt to create a nut-free version of a usually nut packed recipe.
Nut-free breakfast crunch
My take on granola
I don’t always want a protein shake or eggs for breakfast, at times I want something with a bit more texture and some crunch to start my day. This recipe is ben a staple in our fridge for a long time now, I recently updated this recipe to add in some more variety with the addition of hemp hearts and buckwheat groats. I like to add it to the top of my smoothie bowl or some coconut yoghurt.
Nut-free breakfast crunch
Nut-free breakfast crunch ingredients
Ingredients
1 cup pumpkin seeds
1 cup coconut threads
1 cup sunflower seeds
1 cup buckwheat groats
1/2 cup hemp hearts
1/4 cup figs, chopped
2 tbsp. honey
2 tbsp. coconut oil
Toast the hemp heartsToast the coconutToast the buckwheat groatsAdd the toasted seeds to the chopped figsToast the sunflower seedsAdd the sunflower seedsToast the pumpkin seedsMix everything together with the melted coconut oil and honeySpread the mixture out on a baking trayTransfer the mixture to an airtight jar.
This seed packed breakfast crunch is an ideal option for breakfast or sprinkled on top of ice cream.
Credit:Cath @ easycleaneats
Ingredients
1 cup pumpkin seeds
1 cup coconut threads
1 cup sunflower seeds
1 cup buckwheat groats
1/2 cup hemp hearts
1/4 cup figs, chopped
2 tbsp. honey
2 tbsp. coconut oil
Directions
Over a medium heat lightly toast the seeds and coconut.
In a small pan heat the coconut oil and honey and mix them together.
While the honey and oil are warming start toasting the seeds.
Take a frying pan and warm it over a medium heat.
Toast each kind of seed individually so you get an even toasting.
Add the toasted seeds and coconut to the oil and honey mixing well.
Add the figs and stir well.
Pour the mix onto a lined baking tray and let it cool.
Break into chunks and store in an airtight container.
Nutrition
Per Serving: 204 calories; 11 g fat; 21 g carbohydrates; 7 g protein
Equipment
Saucepan
Frying pan
Whisk
Spatula
Baking tray
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
I’ve been revisiting recipes that have been some of my old school recipes and family favourites that were our staples when we got started as clean eaters. I first posted this recipe in 2016, 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. The original suitable be kids, and less developed palates is at the bottom of the post.
Takeaway alternative
We all love a naughty takeaway, but we can all live without the extra calories and the expanding waistlines. You don’t need to live without your takeaway, swap it out for a delicious and healthier fakeaway. I always love a good burger, they are my guilty pleasure. These burgers tick the box for a great burger without too much naughtiness. The crumbled cheese adds a great texture to the burgers and delivers some extra flavour., I love to serve these burgers on a lettuce bun with some cucumber slices.
Lamb burgers recipe
Ingredients
600g lamb mince
3 garlic cloves minced
3 spring onions finely sliced
100g Feta crumbled
1 tbsp. oregano
1 tsp. Lemon juice
1 tsp. Chilli powder
1 tbsp. ground cumin
Take a large mixing bowl.
Add the spring onions, oregano, chilli powder, ground cumin and garlic.
Sprinkle in the feta and add the lamb mince to the bowl.
With your hands mix together the ingredients so everything is well distributed.
Divide the mixture into 8 portions.
Roll the portions into balls before flattening them out into burger patties.
Lightly oil a frying pan over a medium heat.
Fry the burgers until they are golden brown on each side.
Serve on a lettuce bun with sliced cucumbers and grilled halloumi.
These burgers have a crumbly cheese surprise that will make your glad you have a fakeaway for dinner
Credit: Cath @ easycleaneats
Ingredients
600g lamb mince
3 garlic cloves minced
3 spring onions finely sliced
100g Feta crumbled
1 tbsp. oregano
1 tsp. Lemon juice
1 tsp. Chilli powder
1 tbsp. ground cumin
Directions
Take a large mixing bowl.
Add the spring onions, oregano, chilli powder, ground cumin and garlic.
Sprinkle in the feta and add the lamb mince to the bowl.
With your hands mix together the ingredients so everything is well distributed.
Divide the mixture in to 8 portions.
Roll the portions into balls before flattening them out into burger patties.
Lightly oil a frying pan over a medium heat.
Fry the burgers until they are golden brown on each side.
Serve on a lettuce bun with sliced cucumbers and grilled halloumi.
Nutrition
Per Serving: 210 calories; 15.2 g fat; 0.7 g carbohydrates; 16.9 g protein
Equipment
Measuring spoons
Chopping board
Knife
Mixing bowl
Frying pan
Spatula
Lamb burgers recipe
Ingredients
600g minced lamb
3 garlic cloves minced
3 spring onions finely sliced
60g Feta crumbled
1 tbsp. oregano
1 tsp. Lemon juice
1 tbsp. ground cumin
Instructions
In a bowl mix together all of the ingredients by kneading everything together until the ingredients are evenly spread through the meat.
Divide the mix into 6 and flatten out into burger shapes.
Cook the burgers over a medium high heat in a frying pan until golden brown on the outside and cheese crumbles.
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.
Earlier in 2021, I made the move to relocate and update my website; I’ve been making changes and improving all of the things as I go. This recipe is one of the many things I’ve tried to make better.
Something for a special occasion
This is the height of opulence in my book, and as such, I tend to crack out crème brûlée for special occasions. I first made this recipe for Jaime and my third anniversary, and it was amazing; even more impressive is that we celebrated our 11th anniversary in late 2021. Time fly’s when you are having all of the fun.
Not as tricky as you think
I always thought that crème brûlée was challenging to make, but the truth is they are straightforward to make. The bonus of making them is they make a big impact on those you put them in front of. This is one of the few recipes on this website that you will find normal white sugar. I tried for a long time and had many failed (burned tasting) attempts at this recipe before I realised I had to use white sugar. It is a minimal amount of sugar on the top of the custard.
Crème Brûlée recipe
Ingredients
500ml double cream
1/4 tsp vanilla powder or 1 vanilla pod
100g coconut sugar
6 egg yolks
3 tbsp. white sugar
Instructions
In a saucepan, mix together cream and vanilla.
Bring them to the boil.
When the cream comes to a boil, reduce the heat and simmer gently for 5 minutes.
Watch this very closely; the cream can boil over very quickly.
In a separate bowl, beat together egg yolks and sugar together until they are pale and fluffy.
After 5 minutes, bring the cream back to a boil.
Pour a small amount of the cream over the eggs and whisk vigorously.
When the cream has been beaten into the eggs, start to add more.
Slowly pour in the rest of the cream over the eggs, continuously whisking.
Strain the mixture, then pour it into ramekins.
Place the ramekins in a bain-marie.
Bake at 150 degrees C/300 degrees F for 30-35 minutes.
The custard is set but still wobbly in the middle.
Remove bain-marie from the oven and chill the ramekins until needed.
Sprinkle a small amount of sugar over the top of each custard.
Caramelise the sugar before serving.
You can do that would a kitchen blowtorch or under a hot grill.
When the cream comes to a boil, reduce the heat and simmer gently for 5 minutes.
Watch this very closely; the cream can boil over very quickly.
In a separate bowl, beat together egg yolks and sugar together until they are pale and fluffy.
After 5 minutes, bring the cream back to a boil.
Pour a small amount of the cream over the eggs and whisk vigorously.
When the cream has been beaten into the eggs, start to add more.
Slowly pour in the rest of the cream over the eggs, continuously whisking.
Strain the mixture, then pour it into ramekins.
Place the ramekins in a bain-marie.
Bake at 150 degrees C/300 degrees F for 30-35 minutes.
The custard is set but still wobbly in the middle.
Remove bain-marie from the oven and chill the ramekins until needed.
Sprinkle a small amount of sugar over the top of each custard.
Caramelise the sugar before serving.
You can do that would a kitchen blowtorch or under a hot grill.
Nutrition
Per Serving:455 calories; 38 g fat; 26 g carbohydrates; 3 g protein
Equipment
Saucepan
Whisk
Mixing bowl
Sieve
Ramekins
Baking dish
Blowtorch
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.
Years ago, mayo was a high-use item; I think at one point we were using 500g a week. The problem was that the mayo we used contained a considerable amount of sugar, which is not ideal. The solution is to make your own without the sugar.
Make your own
If you are like me and you try to avoid mass-produced processed foods, the best option is to make your own. When you make your own, you control which ingredients you use and how much or how sweet you want it to be. Once you’ve tried making your own and seen how easy it is, you will never go back to store-bought again.
Making it for ourselves
Easy mayo
I came across a mayo recipe in a book and decided to give it a go, we all liked it but it’s me so I couldn’t help experimenting and seeing what if would be like using different kinds of mustard.
The winner for me was whole-grain Dijon. It added a nice flavour and a little texture that I liked. What I appreciate most is knowing exactly what went into it. It takes just a few minutes to make, and the taste is fantastic. Once you try it, you’ll likely never go back to store-bought mayo.
Easy mayo
Easy mayo ingredients
Ingredients
1 egg
2 tbsp. lemon juice
1/2 tsp. Dijon mustard
1/2 tsp. apple cider vinegar
1 1/4 cup extra light olive oil
Instructions
Put one cup of oil into something that makes it easy to pour.
Put everything else into the blender or food processor.
Take a blenderAdd the eggAdd the vinegar and 1/4 cup of oilAdd the mustard and let everything hang out
Let them come to room temperature together, 30 minutes.
Mix everything together thoroughly so it is well blended.
Give everything a blend together so it is well mixedEverything is well blended
Now, for the most challenging part, incorporating the remaining 1 cup of oil into the mixture.
Now for the hardest partIncorporating the remaining 1 cup oil into the mixture slowly
This is the hardest part because it needs to be done slowly, I mean, the slightest drizzle you can manage.
Adding the oil should take 3 minutes
Adding the oil should take 3 minutes; if you do it quicker, it may not work.
The sound of your blender or processor make will change as the closer you get to your mayo being doneScrape down the sides of the blender
The sound of your blender or processor will change as you get closer to your mayo being ready.
You will end up with a silky and shiny mayo
You will end up with a silky, shiny mayo ready to be put in a jar and kept in the fridge.
Easy to make, this mayo uses the whole egg and has no extra sugar or nasties.
Credit: Cath @ easycleaneats
Ingredients
1 egg
2 tbsp. lemon juice
1/2 tsp. Dijon mustard
1/2 tsp. apple cider vinegar
1 1/4 cup extra light olive oil
Directions
Put one cup of oil into something that makes it easy to pour.
Put everything else into the blender or food processor.
Let them come to room temperature together, 30 minutes.
Give everything a blend together so it is well mixed.
Now for the hardest part, incorporating the remaining 1/4 cup oil into the mixture.
This is the hardest part because it needs to be done slowly, the smallest drizzle you can manage.
Adding the oil should take 3 minutes; if you do it quicker if may not work.
The sound of your blender or processor make will change as the closer you get to your mayo being done.
You will end up with a silky, shiny mayo ready to be put in a jar and kept in the fridge.
Nutrition
Per Serving: 83 calories; 9.2 g fat; 0.4 g carbohydrates; 0.2 g protein
Equipment
Measuring cups
Measuring spoons
Measuring jug
Spatula
Blender
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.
When setting off on a journey to remove processed foods from your diet, you may stop and ask yourself the question What can I eat instead of rice/couscous/pasta/bread?
The answer is to find a suitable replacement.
The options are limitless; you can find gluten-free, sugar-free, grain-free, I could go on. An easy way to eat clean and simple is to switch out the standard meal padding of rice/couscous/pasta/bread with a vegetable alternative or something you can make yourself.
This recipe is an excellent alternative that can be easily added to your meal.
Easy to make with the right tools
It is simple to make when the ingredients are prepared, but the preparation can take some time. I spent a year grating all of my cauliflowers by hand before moving over to a food processor and away from the weekly skin grafts to my fingers. I was becoming concerned that my family would develop a liking of long pig in their food. A food processor with a grating attachment is a must if you intend to move away from real rice. You can process 4 cauliflower heads in the time it takes to grate one by hand. To make couscous I like to use the larger grating attachment to get a more chunky texture.
Perfect hot or cold
As with regular cous cous you can have this hot or cold, once it has been cooked the options are unlimited. You can freeze cauliflower if it is raw or cooked. That means you can make the most of cauliflower when they are in season and cheap. I like to buy in bulk, grate, portion and freeze.
This easy to make alternative to couscous is a must know recipe for clean eating, paleo, primal and keto diets.
Credit: Cath @ easycleaneats
Ingredients
1 head cauliflower grated
1/2 onion, finely minced
1 tbsp. coconut oil
1 garlic clove minced (optional)
Directions
Break the cauliflower into large florets.
Use a food processor with a corse grating attachment to grate cauliflower.
If you don’t have a food processor you can grate the cauliflower by hand.
Finely chop the onion.
When all of the cauliflower is grated transfer it to a mixing bowl.
Take a large frying pan over a medium heat and melt some coconut oil.
Add the onion to the frying pan.
Cook the onion until it is softened.
Add the cauliflower to the frying pan.
Cook the cauliflower and onion for 5 minutes.
Keep the cauliflower moving in the pan, you don’t want it to colour.
When the cauliflower has softened it is ready to serve.
Serve hot or cold.
You can freeze the cauliflower cous cous to use anytime you need it.
Nutrition
Per Serving: 54 calories; 0 g fat; 12 g carbohydrates; 3 g protein
Equipment
Food processor
Grating attachment
Mixing bowl
Frying pan
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.
An odd name I know, some people call the zoodles, but I like to call them coodles because I’m still not comfortable calling courgettes zucchini.
These replacement noodles are a brilliant substitute for regular noodles and pasta. An excellent julienne slicer will serve you well when making coodles.
Bowl of coodles
They go with everything
Coodles are a versatile staple in our house. They can be eaten hot or cold, added to a salad or used in your favourite pasta dishes. There are many ways to make and cook coodles depending on what you intend to use them for. I cover off these different techniques in more detail in ways to make and cook coodles. For this recipe, I am going over the easiest way to make coodles.
What do you do?
When setting off on a journey to remove processed foods from your diet, you may stop and ask yourself the question What can I eat instead of rice/couscous/pasta/bread?
The answer is to find a suitable replacement.
The options are limitless; you can find gluten-free, sugar-free, grain-free, I could go on. An easy way to eat clean and simple is to switch out the standard meal padding of rice/couscous/pasta/bread with a vegetable alternative or something you can make yourself.
This recipe is the no-frills no added flavour version that can be made and then added to things like chicken carbonara, Bolognese and prawn parmesan coodles.
Coodle recipe
Coodle ingredients
Ingredients
2 carrots
2 courgettes
Take the top and bottom off the carrots with a sharp knife.Take the top and bottom off the courgettes with a sharp knife.Julienne the vegetable to create spaghetti strings.Julienne the vegetable to create spaghetti strings.Cook the coodles for approximately 3 minutes in boiling water.Serve hot or cold.
This easy to make alternative to pasta is a must know recipe for clean eating, paleo, primal and keto diets.
Credit: Cath @ easycleaneats
Ingredients
2 carrots
2 courgettes
Directions
Take the top and bottom off the carrots and courgettes with a sharp knife.
Julienne the vegetable to create spaghetti strings.
Cook the coodles for approximately 3 minutes in boiling water.
Serve hot or cold.
Nutrition
Per Serving: 54 calories; 0 g fat; 12 g carbohydrates; 2 g protein
[/recipe]
Try this with
Chicken carbonara
Lemon chicken
Equipment
Knife
Chopping board
Julienne vegetable peeler
Saucepan
Wooden spoon
Colander
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 