Alfredo sauce

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Make your own

If you are like me and you try to avoid mass-produced processed foods, the best option is to make your own. When you make your own, you control which ingredients you use and how much or how sweet you want it to be. Once you have a go at making your own and realise how easy it is, you will never go back to store-bought again.

Updating as we go

Early in 2021, I relocated and started updating my website; I’ve been making changes and improving everything as I go. This recipe is one of the many things I’ve tried to improve.

Fancy a fakeaway

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, healthier fakeaway. Fettuccine Alfredo was one of my favourite takeaway pasta dishes back in the day. As much as I would love the carb-filled dinner after a long day and a hard workout, it is never worth the carb coma afterwards. A while ago, I started experimenting to perfect my Alfredo sauce, which I could quickly whip up to pour over a bowl of coodles and generous chicken. It is ideal as a healthier takeaway option and keeps in the fridge for a few days.

Alfredo sauce recipe

Ingredients

  • 1/4 cup butter
  • 1 cup heavy cream
  • 1 garlic clove, crushed
  • 1 1/2 cups Parmesan cheese, grated
  • 1/4 cup parsley, chopped

Instructions

Melt butter in a medium saucepan over medium-low heat.

Add cream and simmer for 5 minutes.

Add the garlic and cheese and whisk quickly, heating through.

Stir in parsley and serve.

“Alfredo

  • Rating: ★★★★★
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Credit: Cath @ easycleaneats

Ingredients

  • 1/4 cup butter
  • 1 cup heavy cream
  • 1 garlic clove, crushed
  • 1 1/2 cups Parmesan cheese, grated
  • 1/4 cup parsley, chopped

Directions

  1. Melt butter in a medium saucepan over medium-low heat.
  2. Add cream and simmer for 5 minutes.
  3. Add the garlic and cheese and whisk quickly, heating through.
  4. Stir in parsley and serve.

Nutrition

Per Serving: 230 calories; 21 g fat; 3.5 g carbohydrates; 5.4 g protein

Equipment

  • Measuring cups
  • Knife
  • Chopping board
  • Saucepan
  • Spatula
  • Grater 

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.

Slow-roast leg of lamb

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A treat for me

Last weekend, I gave myself a treat for Easter and made myself a kick-ass roast dinner. I’m not a lover of chocolate, but I wanted something nice to enjoy over the long weekend. After braving the supermarket, seriously, I never get over the mad panic when the supermarket is closed for one day. I managed to get everything I needed for slow-roasted leg of lamb with all the fixings and didn’t lose my mind in the process.

Fall apart perfect meat

For me, the perfectly roasted leg of lamb falls off the bone and melts in your mouth. In my experience, the best way to get meat that falls apart perfectly is to cook it low and slow. This recipe is a foolproof way to cook a leg of lamb perfectly, and it takes minimal effort, which is also perfect. The bonus of cooking lamb this way is that you also have everything you need to make a rich gravy to go with your meat.

Cook once, eat twice

In my sad little life, if I can cook once and get a couple of meals out of it, I’m winning. This recipe is a great option for cooking once and eating many times.

Slow roast leg of lamb recipe

Ingredients

  • 1.5-2kg Leg of Lamb
  • 1 carrot, roughly chopped
  • 1 onion, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 sweet potato, roughly chopped
  • 2 garlic cloves minced
  • 3 tsp. rosemary
  • 500ml water

Instructions

Preheat the oven to 200 degrees C/ 400 degrees F. 

Take a large roasting tin and lightly grease it.

Lay the chopped vegetables out at the bottom of the tray.

Pour the water into the roasting tin.

Place the leg of lamb on top of the vegetables.

Rub the lamb with the garlic and rosemary.

Cover the tin with baking paper and then foil, ensuring the roasting tin is completely covered to keep the moisture in.

Put the roasting tin into the preheated oven.

Cook for 30 minutes at 200 degrees C/ 400 degrees F.

Reduce the heat to 120 degrees C/ 250 degrees F and cook for 6 to 8 hours, depending on the weight of the lamb.

Check the meat after 6 to 8 hours. If the lamb is falling off the bone, take it out and let it rest. 

Remove the vegetables from the tray and use the remaining liquid to make gravy.

“Slow

  • Rating: ★★★★★
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Credit: Cath @ easycleaneats

Ingredients

  • 1.5-2kg Leg of Lamb
  • 1 carrot, roughly chopped
  • 1 onion, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 sweet potato, roughly chopped
  • 2 garlic cloves minced
  • 3 tsp. rosemary
  • 500ml water

Directions

  1. Preheat the oven to 200 degrees C/ 400 degrees F.
  2. Take a large roasting tin and lightly grease it.
  3. Lay the chopped vegetables out at the bottom of the tray.
  4. Pour the water into the roasting tin.
  5. Place the leg of lamb on top of the vegetables.
  6. Rub the lamb with the garlic and rosemary.
  7. Cover the roasting tin with baking paper and then foil, ensuring it is completely covered to keep the moisture in.
  8. Put the roasting tin into the preheated oven.
  9. Cook for 30 minutes at 200 degrees C/ 400 degrees F.
  10. Reduce the heat to 120 degrees C/ 250 degrees F and cook for 6 to 8 hours, depending on the weight of the lamb.
  11. Check the meat after 6 to 8 hours. If the lamb is falling off the bone, take it out and let it rest.
  12. Remove the vegetables from the tray and use the remaining liquid to make gravy.

Nutrition

Per Serving: 181 calories; 11.8g fat; 5.8g carbohydrates; 15.2g protein

Equipment

  • Measuring spoons
  • Measuring jug
  • Knife
  • Chopping board
  • Roasting tin
  • Baking paper
  • Aluminium foil

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.

Cross bun cookies

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Easter treats  

Yep, it really is Easter already; I know that the supermarket had the Easter eggs out at the end of January, but it is actually Easter now. I feel like Easter is not complete without hot cross buns. You can keep your chocolate eggs and your cream eggs; I miss the smell and taste of toasted hot cross buns smothered with butter. I have tried (and failed) many times to come up with a grain-free, sugar-free alternative for the hot cross bun. I’m convinced that it can’t be done; they just aren’t the same. That realisation set me free to try making hot cross other things like cookies!  

Same but different  

These cross-bun cookies have all of the fruity, spicy flavours of the traditional hot cross bun but in a gluten-free, sugar-free compact form. I make no claims about these cookies being healthy or good for you; they are just an alternative if you don’t want the pain and suffering that will come from those toasted hot cross buns.

I’ve used dark chocolate chips in this recipe to help the cookies retain some moisture; you can swap these out for any kind of chocolate that you prefer. As with all my recipes, these cookies are nut-free, thanks to sunflower seed butter. If you are happy to include nuts, you can swap out the sunflower butter for either cashew or almond butter without having to adjust the quantities.

Cross bun cookies recipe 

Ingredients  

  • 1 1/4 cup rolled oats  
  • 1/2 tsp. baking powder  
  • 1/2 tsp. baking soda  
  • 2 tbsp. coconut sugar  
  • 1 tbsp. mixed spice  
  • 1 tsp. ground cinnamon  
  • 1/4 tsp. cloves  
  • 1/2 cup sun butter  
  • 2 tbsp. maple syrup  
  • 3 tbsp. coconut milk  
  • 1/4 tsp. vanilla bean powder  
  • 1/4 tsp. salt  
  • 1/4 cup dark chocolate chips  
  • 1/4 cup raisins 

Instructions

Preheat your oven to 180°c /360°f.  

Line a baking tray with baking paper or a silicone liner.  

Blend your oats into flour or use a coffee grinder.  

In a bowl add the oat flour and mix in the baking soda, baking powder, coconut sugar, mixed spice, ground cinnamon and cloves.  

In a separate bowl, mix your sun butter, maple syrup, coconut milk, vanilla bean powder and salt.  

Add your wet and dry ingredients together and mix until combined and you have a sticky but not too sticky cookie dough.  

Fold in your sultanas or choc chips.

Divide the dough into cookies and place evenly on your lined trays.  

Press lightly on each to flatten and bake for 15 minutes.  

Cool and top with crosses.  

“Lemon

  • Servings: 15
  • Rating: ★★★★★
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“These



Credit: Cath @ easycleaneats 

Ingredients

  • 1 1/4 cup rolled oats
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 tbsp. coconut sugar
  • 1 tbsp. mixed spice
  • 1 tsp. ground cinnamon
  • 1/4 tsp. cloves
  • 1/2 cup sun butter
  • 2 tbsp. maple syrup
  • 3 tbsp. coconut milk
  • 1/4 tsp. vanilla bean powder
  • 1/4 tsp. salt
  • 1/4 cup dark chocolate chips
  • 1/4 cup raisins

Directions

  1. Preheat your oven to 180°c /360°f.
  2. Line a baking tray with baking paper or a silicone liner.
  3. Blend your oats into flour or use a coffee grinder.
  4. In a bowl add the oat flour and mix in the baking soda, baking powder, coconut sugar, mixed spice, ground cinnamon and cloves.
  5. In a separate bowl, mix your sun butter, maple syrup, coconut milk, vanilla bean powder and salt.
  6. Add your wet and dry ingredients together and mix until combined and you have a sticky but not too sticky cookie dough.
  7. Fold in your sultanas or choc chips, roll into cookies and place evenly on your lined trays.
  8. Press lightly on each to flatten and bake for 15 minutes.
  9. Cool and top with crosses.

Nutrition

Per Serving: 86 calories; 2g fat; 15g carbohydrates; 2g protein

Equipment   

  • Baking tray   
  • Baking paper or a silicone liner
  • Measuring cups
  • Measuring spoons   
  • Mixing bowl   
  • Spice mill   
  • Spatula   
  • Ice cream scoop   

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.

Mango chicken curry

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It has been a good week, and I had some leftover energy (for a change) come Thursday night, so I decided to play in the kitchen. I wasn’t in the mood to spend hours choring over a fancy dinner. I wanted something easy and tasty, but I also felt like I was having something naughty. Mango chicken curry popped into my mind. It is fruity and meaty, which is a winning combination in my book. It is simple to make and doesn’t require hours of cooking to get all the flavours flowing. 

Not authentic at all

I make no claims that my recipe is anywhere close to authentic, mine is basic but not in a bad way. Being basic doesn’t mean it lacks flavour; it has all the key elements: sweet mango, creamy gravy with a mild spice. 

Mango chicken curry is one of those dishes that I love for a weeknight dinner. It is fruity and meaty, which is always a winning combination. It is simple to make and perfect for a freezer meal. To mix it up a bit, you can add some seeds or raisins.

Mango chicken curry recipe

Ingredients

  • 600g chicken, diced
  • 1 onion, finely diced
  • 1 red pepper, diced
  • 2 mangos, diced
  • 2 tsp. curry powder
  • 1 tsp. turmeric
  • 1 tsp. coriander
  • 1 can coconut milk
  • 1 tbsp. coconut oil

Instructions

In a large saucepan heat the coconut oil over a low to medium heat.

Add the onion to the pan and cook off until it is soft. 

When the onion is soft add in the pepper and the mango and cook for 5 minutes.

Add in curry powder, turmeric, and coriander, stir well and make sure that everything is coated. 

Add the coconut milk and simmer for 5 minutes. 

Remove half of the sauce and put it in a blender.

Blend it until you have a smooth puree.

Add the puree back to the pan and add in the chicken. 

Simmer the sauce with the chicken in the sauce for 30 minutes.

Serve over cauliflower rice.

“Mango

  • Servings: “6
  • Rating: ★★★★★
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“Mango



Credit: Cath @ easycleaneats

Ingredients

  • 600g chicken, diced
  • 1 onion, finely diced
  • 1 red pepper, diced
  • 2 mangos, diced
  • 2 tsp. curry powder
  • 1 tsp. turmeric
  • 1 tsp. coriander
  • 1 can coconut milk
  • 1 tbsp. coconut oil

Directions

  1. In a large saucepan heat the coconut oil over a low to medium heat.
  2. Add the onion to the pan and cook off until it is soft.
  3. When the onion is soft add in the pepper and the mango and cook for 5 minutes.
  4. Add in curry powder, turmeric, and coriander, stir well and make sure that everything is coated.
  5. Add the coconut milk and simmer for 5 minutes. 
  6. Remove half of the sauce and put it in a blender.
  7. Blend it until you have a smooth puree.
  8. Add the puree back to the pan and add in the chicken. 
  9. Simmer the sauce with the chicken in the sauce for 30 minutes.
  10. Serve over cauliflower rice.

Nutrition

Per Serving: 293 calories; 2.5g fat; 26.4 g carbohydrates; 33.7 g protein

Equipment

  • Knife
  • Chopping board
  • Saucepan
  • Wooden spoon
  • Blender
  • Spatula

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

Breakfast tacos

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Refuel from a busy morning

It has been a crazy busy morning. Up before dawn, house cleaned and a run smashed out all before getting ready for work. My morning workout left me feeling completely empty and in need of a bit more for breakfast than a protein shake. I quickly rummaged in the fridge and landed some chorizo sausage, eggs and spring onions – perfect for some quick and easy breakfast tacos. It is Tuesday, after all. If you want an easy and filling breakfast, give them a go.

Breakfast tacos 

Ingredients

  • 3 eggs
  • 1 spring onion, finely sliced
  • Chorizo sausage, cubed
  • 2 corn tortillas
  • 1 tbsp. Olive oil

Instructions

Take a mixing bowl and crack in the eggs.

Beat the eggs with a fork until they are well combined.

Take a small frying pan or sauté pan and warm it over medium heat.

Once the pan is warmed, add a tortilla and warm it up, turning it over after a minute or two. 

The tortilla needs to be warmed, not crisp.

Repeat with the other tortilla.

Add the oil to the pan, and then add the chorizo to the oil.

When the chorizo starts to colour on one side, move it around to ensure it is cooked on all sides. 

Add the spring onions to the pan with the chorizo. 

Cook the spring onion for a minute before moving half the chorizo and spring onion to a bowl and set it to one side.

Add half the eggs to the pan with the chorizo, ensuring the sausage is evenly distributed. 

Cook the eggs for a minute or two on one side. 

Flip the eggs over to cook the other side for a minute.

Put the cooked eggs on one of the warmed tortillas.

Repeat with the remaining egg and chorizo.

Serve while hot with your topping of choice.

Enjoy!

“Breakfast

  • Rating: ★★★★★
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“A



Credit: Cath @ easycleaneats

Ingredients

  • 3 eggs
  • 1 spring onion,, finely sliced
  • Chorizo sausage, cubed
  • 2 corn tortillas
  • 1 tbsp. Olive oil

Directions

  1. Take a mixing bowl and crack in the eggs.
  2. Beat the eggs with a fork until they are well combined.
  3. Take a small frying pan or sauté pan and warm it over medium heat.
  4. Once the pan is warmed, add a tortilla and warm it up, turning it over after a minute or two.
  5. The tortilla needs to be warmed, not crisp.
  6. Repeat with the other tortilla.
  7. Add the oil to the pan, and then add the chorizo to the oil.
  8. When the chorizo starts to colour on one side, move it around to ensure it is cooked on all sides.
  9. Add the spring onions to the pan with the chorizo.
  10. Cook the spring onion for a minute before moving half the chorizo and spring onion to a bowl and set it to one side.
  11. Add half the eggs to the pan with the chorizo, ensuring the sausage is evenly distributed.
  12. Cook the eggs for a minute or two on one side.
  13. Flip the eggs over to cook the other side for a minute.
  14. Put the cooked eggs on one of the warmed tortillas.
  15. Repeat with the remaining egg and chorizo.
  16. Serve while hot with your topping of choice.

Nutrition

Per Serving: 507 calories; 36g fat; 20g carbohydrates; 25g protein

Equipment

  • Knife
  • Chopping board
  • Mixing bowl
  • Fork
  • Spatula
  • Sauté pan/frying pan

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.

Fried not rice

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Master the basics

Eating clean gets a lot easier once you have mastered a few essential recipes. This recipe is basic- not like basic unicorn basic, but more like beard and flannel basic. Back to the point (which isn’t Unstable unicorns), having basic skills and recipes in your arsenal means you will never be left with only UberEats as your weeknight options. Once you master this recipe, the possibilities are endless.

Make the most of leftovers

This is a great way to use up leftovers (if you ever have any) or a quick and easy dinner that will fill up the family. You can add pretty much anything you want, and it will still taste awesome.

Fried rice recipe

Ingredients

  • 1 head cauliflower, finely grated
  • 1/2 onion, minced
  • 2 garlic cloves, finely minced
  • 2 spring onions
  • 1 cup vegetables
  • 2 eggs
  • 1 chicken breast
  • 1 cup prawns
  • Handful of ham
  • 1 tbsp. coconut oil
  • 1/4 cup coconut aminos

Instructions

In a large frying pan, heat coconut oil over a medium heat

Add the chicken and cook for about 3 – 5 minutes until it is cooked most of the way.

Keep the meat moving around the pan.

Add the garlic and cook for 1 minute.

Add the vegetables and keep everything moving.

Add the ham and make sure it is well mixed in.

Push the meat and vegetables to the side of the wok and pour the egg into the space you have made. 

Use chopsticks or a spatula to keep the egg moving and cooking.

Mix the egg into the veggies and meat.

Add the cauliflower rice and the prawns to the wok and mix well. 

Keep everything moving in the wok and cook for 3 minutes.

Add the coconut aminos to the wok and mix well to ensure everything gets covered.

Serve with a topping of sliced spring onions and some sesame seeds.

Fried non-rice

  • Servings: 4
  • Rating: ★★★★★
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Your healthy alternative to fried rice. Made with cauliflower rice for a low carb option for this take away favourite.



Credit: Cath @ easycleaneats

Ingredients

  • 1 head cauliflower, finely grated
  • 1/2 onion, minced
  • 2 garlic cloves, finely minced
  • 2 spring onions, sliced
  • 1 cup vegetables
  • 2 eggs
  • 1 chicken breast
  • 1 cup prawns, cooked
  • Handful of ham
  • 1 tbsp. coconut oil
  • 1/4 cup coconut aminos

Directions

  1. In a large frying pan heat coconut oil over a medium heat
  2. Add the chicken and cook for about 3 – 5 minutes until it is cooked most of the way.
  3. Keep the meat moving around the pan.
  4. Add the garlic and cook for 1 minute.
  5. Add the vegetables and keep everything moving.
  6. Add the ham and make sure it is well mixed in.
  7. Push the meat and vegetables to the side of the wok and pour the egg into the space you have made.
  8. Use chopsticks or a spatula to keep the egg moving and cooking.
  9. Mix the egg into the veggies and meat.
  10. Add the cauliflower rice and the prawns to the wok and mix well.
  11. Keep everything moving in the wok and cook for 3 minutes.
  12. Add the coconut aminos to the wok and mix well to ensure everything gets covered.
  13. Serve with a topping of sliced spring onions and some sesame seeds.

Nutrition

Per Serving: 231 calories; 7 g fat; 12 g carbohydrates; 26 g protein

Equipment

  • Measuring cup
  • Grater
  • Chopping board
  • Knife
  • Frying pan
  • Spatula 
  • Small bowl
  • Whisk  

Nutritional disclaimer

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

Coronation Chicken

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Instant pot awesome

A few years ago, I upgraded my slow cooker to an Instant Pot Duo and fell in love with it. The upgrade meant having one appliance in the cupboard that was a slow cooker, and an air fryer in one. It has to be my favourite appliance for baking and roasting during summer. Usually, I would refuse to roast a chicken during the summer months for fear of heat stroke. That all changed with the Instant Pot Duo in my arsenal. The little pot happily roasts a chicken without kicking out a million degrees of heat to the room and always delivers moist chicken for any occasion. I’ve been eating through my freezer supplies over the last few weeks and found a whole chicken at the bottom of the freezer, which was begging to be made into a tasty salad.

Coronation chicken
Coronation chicken

An oldie but a goodie

When you want something that feels like comfort food, it is far too hot to have a hot meal; try Coronation chicken salad. It is my answer to a summertime comfort meal. It’s a good old English favourite and an excellent way to add some spice to a cooked chicken. While my version of Coronation is a departure from the original recipe, it still delivers on flavour and won’t remind you of soggy sandwiches.

Coronation chicken recipe

Ingredients

Coronation chicken ingredients
Coronation chicken ingredients
  • 1 onion finely chopped
  • 2 tsp. curry powder
  • 1 tbsp. tomato paste
  • 1/2 cup water
  • 1/4 cup mango chutney
  • 1/2 cup Greek yoghurt
  • 1/2 cup easy mayo
  • 2 celery sticks, chopped
  • 1 red pepper, chopped
  • 1 chicken, cooked
Over a medium heat in a frying pan heat some oil.
Over a medium heat in a frying pan heat some oil.
Add the onions to the pan.
Add the onions to the pan.
Add the onions to the pan.
Add the onions to the pan.
Add the curry powder and tomato paste.
Add the curry powder and tomato paste.
Mix well.
Mix well.
Then add the water and continue to mix.
Then add the water and continue to mix.
Add the shredded chicken to the pan and mix.
Add the shredded chicken to the pan and mix. 
Add the shredded chicken to the pan and mix.
Add the shredded chicken to the pan and mix. 
Mix well.
Mix well.
The chicken should be coated in the sauce.
The chicken should be coated in the sauce.
Removed the chicken from the heat and set it aside to cool slightly.
Removed the chicken from the heat and set it aside to cool slightly.
In another bowl add the mayo, yoghurt and chutney.
In another bowl add the mayo, yoghurt and chutney.
Mix well.
Mix well.
Add the peppers and celery.
Add the peppers and celery.
Mix well.
Mix well.
Add the chicken mixture.
Add the chicken mixture.
Mix well.
Mix well.
Serve the salad on a bed of lettuce.
Serve on a bed of lettuce.

Coronation chicken

  • Servings: 6
  • Rating: ★★★★★
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It’s a good old English favourite and a nice way to add some spice to a cooked chicken.



Credit: Cath @ easycleaneats

Ingredients

  • 1 onion finely chopped
  • 2 tsp. curry powder
  • 1 tbsp. tomato paste
  • 1/2 cup water
  • 1/4 cup mango chutney
  • 1/2 cup Greek yoghurt
  • 1/2 cup easy mayo
  • 2 celery sticks, chopped
  • 1 red pepper, chopped
  • 1 chicken, cooked

Directions

  1. Shred the cooked chicken and set it to one side.
  2. Over a medium heat in a frying pan heat some oil.
  3. Fry off the onions.
  4. When the onion has softened, add the curry powder and tomato paste to the pan and mix well.
  5. Then add the water and continue to mix.
  6. Add the shredded chicken to the pan and mix.
  7. The chicken should be coated in the sauce.
  8. Removed the chicken from the heat and set it aside to cool slightly.
  9. In another bowl, mix together the chutney, yoghurt and mayo.
  10. Add the chicken mixture along with the chopped pepper and celery.
  11. Put the chicken in the fridge to cool for 30 minutes.
  12. Serve with fresh salad leaves and a sprinkle of raisins if you want a little extra sweetness.

Nutrition

Per Serving: 285 calories; 17.3 g fat; 7.4 g carbohydrates; 28.3 g protein

Equipment

  • Frying pan
  • Wooden spoon
  • Mixing bowl
  • Whisk  

Nutritional disclaimer

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

Chicken chilli wraps

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Revisiting favourites

I’ve been revisiting some of my old-school recipes and favourites, which were staples when I started eating clean. I first posted this recipe in 2017; at that time, my stepkids were fussy, vegetables had to be hidden and disguised, and there was no potential for intense flavours or spice. 

Times (thankfully) changed, and the kids grew up (like man-sized grown) and learned to enjoy a wide range of foods. Things like vegetables no longer meant faces being pulled, spice and chilli were consumed without complaint, and new ingredients were tried without tantrums.

As the kids grew, my recipes changed organically to meet their palates and preferences. Because of that, I’ve updated this recipe, but fear not; the original recipe, suitable for kids with less developed palates, is at the bottom of the post.

Quick, easy and spicy

It has been another whirlwind week packed with workouts, life admin and another work trip to Wellington. No matter how much I try to keep myself organised before a work trip, I always end up on the back foot. My fridge was looking empty, and I had no energy to go shopping, so this recipe sprung to mind as it’s a great example of making something out of nothing. A well-stocked pantry means I always have something to make a sauce or spicy mix to turn essential ingredients into a tasty meal. These wraps were easy to make and were the perfect end-of-week option. If you don’t like your food with a lot of spice, reduce the amount of red pepper flakes. 

Chicken chilli wraps recipe

Ingredients

  • 1 Cos Lettuce
  • 500g chicken mince
  • 2 tsp. red pepper flakes
  • 2 tsp. minced garlic
  • 1/2 tsp. salt
  • 1 tbsp. coconut aminos
  • 2 tbsp. water
  • 2 tbsp. sweet chilli sauce

Instructions

In a bowl, mix the water, coconut aminos, salt, garlic, and red pepper flakes.

Cut the lettuce at the stalk and wash the leaves.

Dry the lettuce leaves and store them in the fridge with a damp towel over the top.

Heat some oil in a large frying pan and add the minced chicken to the pan.

Pour the amino and chilli mixture over the chicken while it is cooking.

When the chicken is cooked, stir in the sweet chilli sauce

Plate up the cos leaves, spoon the cooked chicken into the leaves and serve.

Chicken chilli wraps

  • Rating: ★★★★★
  • Print

“These



Credit: Cath @ easycleaneats

Ingredients

  • 1 Cos Lettuce
  • 500g chicken mince
  • 2 tsp. red pepper flakes
  • 2 tsp. minced garlic
  • 1/2 tsp. salt
  • 1 tbsp. coconut aminos
  • 2 tbsp. water
  • 2 tbsp. sweet chilli sauce

Directions

  1. In a bowl, mix the water, coconut aminos, salt, garlic, and red pepper flakes.
  2. Cut the lettuce at the stalk and wash the leaves.
  3. Dry the lettuce leaves and store them in the fridge with a damp towel over the top.
  4. Heat some oil in a large frying pan and add the minced chicken to the pan.
  5. Pour the amino and chilli mixture over the chicken while it is cooking.
  6. When the chicken is cooked, stir in the sweet chilli sauce
  7. Plate up the cos leaves, spoon the cooked chicken into the leaves and serve.

Nutrition

Per Serving:203 calories; 9.5g fat; 4.7g carbohydrates; 15.9g protein

Equipment

  • Mixing bowl
  • Whisk 
  • Kitchen towel
  • Knife
  • Chopping board
  • Frying pan

Nutritional disclaimer

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

Crunch salad

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Fresh and crunchy

Can you believe it is 2025? I have no idea where the time is going. The last few weeks have been crazy busy at work, and non-work life has been a blur. This week I’ve had my first holiday in 3 years if you can call a 20km walk across the Tongariro Crossing as a holiday. I do; it was the first time I had been out of Auckland for over a day. 

After my mini break, I had the joy of a work trip to Wellington before the end of the week, which meant I wasn’t overly enthused about spending hours in the kitchen cooking. I decided to use an easy recipe born of my laziness and a fridge raid at the end of the long Auckland Covid lockdown a few years ago. 

Fridge raid

Inspirational always strikes me when I can’t be bothered to do a supermarket run but have a collection of random foods in the fridge. This is another of those kinds of recipes. A quick raid of the fridge and pantry presented the ingredients for a new type of crunchy salad to go with the chicken skewers that originally were cooking happily on the BBQ but, in this case, were ready and waiting in the fridge. 

Crunch salad recipe

Ingredients 

  • 1/4 cup pumpkin seeds, toasted 
  • 1 head green cabbage, shredded 
  • 4 celery stalks, sliced 
  • 2 handfuls rocket 
  • 1/2 cup spring onions, sliced 
  • 1/4 cup easy mayo 

Instructions

In a large bowl mix together all of the ingredients and serve.

In a large bowl, mix together all ingredients. 

“Crunch

  • Servings: “10
  • Rating: ★★★★
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“This



Credit: Cath @ easycleaneats

Ingredients

  • 1/4 cup pumpkin seeds, toasted
  • 1 head green cabbage, shredded
  • 4 celery stalks, sliced
  • 2 handfuls rocket
  • 1/2 cup spring onions, sliced
  • 1/4 cup Mayo

Directions

  1. In a large bowl, mix together all ingredients.

Nutrition

Per Serving: 123 calories; 9 g fat; 10 g carbohydrates; 6 g protein

Equipment

  • Knife
  • Chopping board
  • Measuring cups
  • Mixing bowl
  • 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.

Sesame beef salad

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Making friends with salad

I do love a good salad. Being able to put together something fresh and crunchy with a nice piece of meat might be my ideal meal. For me, salads aren’t sad bits of iceberg lettuce with a bit of tomato. They are a brilliant combination of flavours and textures. 

I’m going on an adventure!!!

This week, I’m channelling my inner Bilbo, and I’m going on an adventure. Maybe I’m channelling my inner Frodo as, technically, I will be going close to Mount Doom (really known as Ngauruhoe). I’m off to do the Tongariro Crossing with a friend, which takes you past Ngauruhoe, which was where Sam and Frodo climbed to throw the one ring into the fires of the mountain. Yes, I know my geek is showing again, and I am completely fine with it. As much as I would like to climb Ngauruhoe, I would rather respect the hapū. I’ll be sticking to the Tongariro Crossing and taking as many pictures as possible of Mount Doom along the way.

With a long drive ahead and limited healthy options on the road, I’ll be taking my dinner with me to fuel up during our road trip pit stop. With summer in full swing and fresh vegetables in abundance, I’ll be packing this simple and tasty salad to keep me going on what promises to be a typical long weekend drive.

Always looking for an easy option

Years ago, this salad was born of my stepkids being willing to eat steak and me being unwilling to make another hot meal. In summertime in Auckland, I like to fire up the BBQ to do as much cooking and meal prep as possible on the deck. The first time I made this recipe, I had two perfectly cooked steaks from a BBQ sitting in the fridge, waiting to be made into a tasty meal. Within 10 minutes, I had a meaty salad and a set of happy campers. I warmed up the steak before I dropped dinner on the table; the instructions below tell you what you do to make this salad from scratch.

Sesame beef salad recipe

Ingredients 

  • 2 sirloin steak, sliced
  • 1 cos lettuce, sliced
  • 1/2 cup sesame seeds
  • 1 cucumber, seeded and sliced
  • 1 tbsp. oil
  • 1 tbsp. sesame seed oil

Instructions 

In a bowl, mix together the lettuce, sliced cucumber and sesame seed oil.

In a frying pan, heat the oil over a medium heat and fry off the steak slices, the meat should be browned on the outside, 

Cook the meat in batches.

The beef should be seared on the outside and pink on the inside.

Set the beef aside to cool.

Add the beef to the salad with the sesame seed oil, toss and serve.

Sesame beef salad

  • Rating: ★★★★★
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“A



Credit: Cath @ easycleaneats

Ingredients

  • 2 sirloin steak, sliced
  • 1 cos lettuce, sliced
  • 1/2 cup sesame seeds
  • 1 cucumber, seeded and sliced
  • 1 tbsp. oil
  • 1 tbsp. sesame seed oil

Directions

  1. In a bowl, mix together the lettuce, cucumber and sesame seed oil.
  2. In a frying pan, heat the oil over a medium heat and fry off the steak slices, the meat should be browned on the outside,
  3. Cook the meat in batches.
  4. The beef should be seared on the outside and pink on the inside.
  5. Set the beef aside to cool.
  6. Add the beef to the salad with the sesame seed oil, toss and serve.

Nutrition

Per Serving:174 calories; 11 g fat; 3 g carbohydrates; 14 g protein

Equipment

  • Knife
  • Chopping board
  • Frying pan
  • Tongs
  • Measuring cups
  • Measuring spoons

Nutritional disclaimer

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