Courgette crust pizza

Leave a comment

Fancy a slice?

Yes, yes, I do, but I won’t be eating any of the tasty pizza available from your local pizzeria. I think I’ll go for the low-carb, tummy-friendly option of courgette pizza crust. There is nothing better than getting a sneaky treat without having to deal with that horrible, bloated, and sick feeling.

Eat more it is good for you!

To make this recipe as healthy as possible, I have packed in heaps of courgettes. The eggs help bring up the protein content, which is a nice bonus.  

Courgette can be soggy

When working with courgettes in this kind of recipe, it is crucial to remove as much moisture as possible. If you can wring the crap out of your courgettes, you don’t end up with a sloppy meal. To get the liquid out, I like to finely grate the courgette into a clean kitchen cloth. Next, create a ball and squeeze it as hard as possible. I like to squeeze in batches to ensure I don’t miss any liquid that’s still hanging around. This means you end up with a dry base that will bind together and give you a crisper pizza base.

Homemade pizza sauce

To complement this tasty pizza base, I like to use my homemade pizza sauce, topped with some fresh basil from the garden, which makes this the perfect pizza.

Courgette crust pizza recipe

Ingredients

  • 8 cups courgette, grated
  • 1 cup cheddar cheese, grated
  • 1/3 cup coconut flour
  • 2 garlic cloves, minced
  • 3 tsp. dried oregano
  • 1 tsp. basil
  • 2 eggs, beaten
  • 1/2 tsp. salt
  • Pizza sauce
  • Mozzarella cheese 
  • Pizza toppings of choice

Instruction

Preheat the oven to 300 degrees C/ 550 degrees F. 

If you have a pizza stone put it in the oven while it preheats. 

If you do not have a pizza stone put a baking tray in the oven to heat up.

Grate the courgette and press it to remove any excess liquid, I like to use a clean cotton dishtowel.

In a large bowl, combine the courgette with the cheese, flour, garlic, oregano, basil, eggs, and salt.

Mix everything together with your hands; make sure it is evenly combined.

Cut a piece of baking paper that fits onto your pizza stone or baking tray.

Put the baking paper onto a chopping board so that it is easy to transfer the pizza crust to the oven.

Lay out your pizza dough mix onto the baking paper or a silicone liner. 

Use your fingers to spread it out; you should spread it out to a thickness of about 1 cm.

Transfer your pizza crust on the baking paper to the preheated pizza stone/baking tray.

Bake until the crust starts to brown, usually between 8 15 minutes, it will depend on your oven.

Once cooked take the pizza out of the oven, be sure to leave it on the baking paper when you take it out of the oven.

Top your pizza then put it back into the oven and bake for about 5 minutes.

“Courgette

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

“These



Credit: Cath @ easycleaneats

Ingredients

  • 8 cups courgette, grated
  • 1 cup cheddar cheese, grated
  • 1/3 cup coconut flour
  • 2 garlic cloves, minced
  • 3 tsp. dried oregano
  • 1 tsp. basil
  • 2 eggs, beaten
  • 1/2 tsp. salt
  • Pizza sauce
  • Mozzarella cheese
  • Pizza toppings of choice

Directions

  1. Preheat the oven to 300 degrees C/ 550 degrees F.
  2. If you have a pizza stone put it in the oven while it preheats.
  3. If you do not have a pizza stone put a baking tray in the oven to heat up.
  4. Grate the courgette and press it to remove any excess liquid, I like to use a clean cotton dishtowel.
  5. In a large bowl, combine the courgette with the cheese, flour, garlic, oregano, basil, eggs, and salt.
  6. Mix everything together with your hands; make sure it is evenly combined.
  7. Cut a piece of baking paper that fits onto your pizza stone or baking tray.
  8. Put the baking paper onto a chopping board so that it is easy to transfer the pizza crust to the oven.
  9. Lay out your pizza dough mix onto the baking paper or a silicone liner.
  10. Use your fingers to spread it out; you should spread it out to a thickness of about 1 cm.
  11. Transfer your pizza crust on the baking paper to the preheated pizza stone/baking tray.
  12. Bake until the crust starts to brown, usually between 8 15 minutes, it will depend on your oven.
  13. Once cooked take the pizza out of the oven, be sure to leave it on the baking paper when you take it out of the oven.
  14. Top your pizza then put it back into the oven and bake for about 5 minutes.

Nutrition

Per Serving: 277 calories; 26 g fat; 27 g carbohydrates; 16 g protein

Equipment

  • Grater
  • Kitchen cloth/ dishtowel
  • Bowl
  • Spoon
  • Pizza stone/baking tray
  • Measuring cups
  • Measuring spoons
  • Kitchen towel 
  • Baking paper or a silicone liner

Macros

The macros as for the pizza base only not for any toppings

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.

Jalapeno burgers

1 Comment

Who doesn’t want to have simple and tasty meals?

Maintaining a clean eating lifestyle is all about keeping things simple; if it is complicated, you make it harder for yourself. My focus recently has been on creating recipes that can be prepared and cooked quickly on a busy weeknight.

We all struggle to make healthy and tasty meals while keeping on top of everything else in life. This recipe is healthy, delicious and easy to make. You can cook on a single tray in the oven, and it is cooked in under 30 minutes. The preparation takes no more than 20 minutes, involving all the slicing, dicing, and mixing.  Each meal is portioned to feed four adults.

Jalapeno burgers

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. These burgers have quickly become one of my favourite burgers to make. During the many months of COVID lockdown here in Auckland, these burgers were my go-to cheat meal. Even with lockdowns a distant memory, I still break these burgers out when I’m craving something naughty but don’t want all the processed crap that comes from real takeout. The best thing about these burgers is the cheese-filled open top; the filling delivers a light cheese crust with a beautifully creamy and spicy filling. 

Jalapeno burger recipe

Jalapeno burger ingredients

Ingredients 

  • 1 jalapeno pepper 
  • 1 tbsp. yoghurt 
  • 4 tbsp. mozzarella cheese, grated
  • 30g Goat cheese
  • 180g minced beef
  • 1 garlic clove, minced 
  • 1/2 tbsp. Cumin
  • 1/2 tsp chilli flakes 
  • Sea salt 
  • Ground pepper 

Slice jalapeño in half, remove the seeds and finely chop them.

Chopped jalapeno

In a bowl, mix together the yogurt, mozzarella, goat cheese, and jalapeño. 

Cheese

Take a small muffin tray and divide the cheese mix between 6 cups of the muffin tray.

Place the muffin tray in the freezer for 15 minutes.

Preheat the oven to 180 degrees C / 360 degrees F

Line a baking tray with baking paper or a silicone liner

Baking tray and silicone liner

While the cheese is chilling, start on the burger mix.

Take a large mixing bowl and add the meat, garlic, cumin, sea salt, and ground pepper. 

Beef mince
Beef mince

Mix the meat well and divide it into six portions.

Burger mix divided

Remove the muffin tray from the freezer and remove the cheese mix from the tray.

Take one portion of meat and flatten it out into a pattie.

Add a cheese portion to the centre of the pattie and bring the meat up around the cheese gently.

You should have enough meat to cover most of the cheese; leave a small opening at the top of the burger.

Bake at 180 degrees C / 360 degrees F for 20 minutes.

The outside of the burger should be brown, and the cheese is bubbling out the top.

Jalapeno burgers fresh from the oven

Serve on a bed of lettuce or between two quick rounds.

Jalapeno burger

  • Rating: ★★★★★
  • Print

“An



Credit: Cath @ easycleaneats 

Ingredients

  • 1 Jalapeno pepper 
  • 1 tbsp. yoghurt 
  • 4 tbsp. mozzarella cheese, grated
  • 30g Goat cheese
  • 500g minced beef
  • 1 garlic clove, minced 
  • 1/2 tbsp. Cumin
  • 1/2 tsp chilli flakes 
  • Sea salt 
  • Ground pepper
    • 


Directions

  1. Slice jalapeño in half, remove the seeds and finely chop them.
  2. In a bowl, mix together the yogurt, mozzarella, goat cheese, and jalapeño. 
  3. Take a small muffin tray and divide the cheese mix between 6 cups of the muffin tray.
  4. Place the muffin tray in the freezer for 15 minutes.
  5. Preheat the oven to 180 degrees C / 360 degrees F
  6. Line a baking tray with baking paper or a silicone liner
  7. While the cheese is chilling, start on the burger mix.
  8. Take a large mixing bowl and add the meat, garlic, cumin, sea salt, and ground pepper. 
  9. Mix the meat well and divide it into six portions.
  10. Remove the muffin tray from the freezer and remove the cheese mix from the tray.
  11. Take one portion of meat and flatten it out into a pattie.
  12. Add a cheese portion to the centre of the pattie and bring the meat up around the cheese gently.
  13. You should have enough meat to cover most of the cheese; leave a small opening at the top of the burger.
  14. Bake at 180 degrees C / 360 degrees F for 20 minutes.
  15. The outside of the burger should be brown, and the cheese is bubbling out the top.
  16. Serve on a bed of lettuce or between two quick rounds.

Nutrition

Per Serving: 158 calories; 8 g fat; 1 g carbohydrates; 19 g protein

Equipment

  • Knife
  • Chopping board
  • Fork
  • Small mixing bowl
  • Large mixing bowl
  • Measuring spoons
  • Kitchen scale
  • Silicone muffin pan
  • Spoon
  • Baking tray
  • Baking paper or 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.

Avocado burger buns

Leave a comment

Ready for more grain-free bread, please

It’s time to break out the BBQ down here in the Southern Hemisphere, which means lots of burgers being made in the sunshine. I’m not looking to add all the carbs that go with the beef burgers, so I’ve been whipping up quick bread with a twist.  

Avocado abundance 

Whenever avocados are in season, I try to make the most of them. We all know that avocados have a small window of perfect ripeness, and they all hit that point simultaneously. So as not to waste them, I buy and then freeze the avocado pulp. To make my quick break a little more interesting, I’ve used some avocado pulp to make my burger buns extra. If you have fresh avocados, they also work for this recipe. If you use frozen avocado pulp, make sure it is completely thawed before folding it into the mix.

Burger buns recipe

Ingredients

  • 4 egg whites
  • 2 avocados 
  • 4 tbsp. buckwheat flour
  • 1/4 tsp. cream of tartar
  • 1/4 tsp. baking soda

Instructions

Preheat oven to 160 degrees C/ 320 degrees F. 

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

In a large mixing bowl, whisk the egg whites for 30 seconds using an electric whisk or stand mixer. 

Add the cream of tartar and keep whisking on high speed until stiff peaks form.

Place the avocado flesh into a food processor, and blend until you get a smooth puree.

Add the avocado puree to the egg whites.

Add the buckwheat flour and baking soda to the bowl with the egg whites.

Use a spatula to combine the ingredients together; fold the ingredients together, don’t stir them. 

You want a smooth, fluffy batter.

Divide the batter into 12 rounds on the baking tray.

Bake the buns for 15 – 20 minutes or until the edges are slightly golden.

Remove the buns from the oven and transfer the buns on the baking paper to a cooling rack.

Let the buns cool for 10 minutes before filling them up with burgers.

Remove the buns from the oven and transfer the buns on the baking paper to a cooling rack.

Let the buns cool for 10 minutes before filling them up with burgers.

“Avocado

  • Rating: ★★★★★
  • Print

“What



Credit: Cath @ easycleaneats 

Ingredients

  • 4 egg whites
  • 2 avocados 
  • 4 tbsp. buckwheat flour
  • 1/4 tsp. cream of tartar
  • 1/4 tsp. baking soda

Directions

  1. Preheat oven to 160 degrees C/ 320 degrees F. 
  2. Line a baking tray with baking paper or a silicone liner. 
  3. In a large mixing bowl, whisk the egg whites for 30 seconds using an electric whisk or stand mixer. 
  4. Add the cream of tartar and keep whisking on high speed until stiff peaks form.
  5. Place the avocado flesh into a food processor, and blend until you get a smooth puree.
  6. Add the avocado puree to the egg whites.
  7. Add the buckwheat flour and baking soda to the bowl with the egg whites.
  8. Use a spatula to combine the ingredients together; fold the ingredients together, don’t stir them. 
  9. You want a smooth, fluffy batter.
  10. Divide the batter into 12 rounds on the baking tray.
  11. Bake the buns for 15 – 20 minutes or until the edges are slightly golden.
  12. Remove the buns from the oven and transfer the buns on the baking paper to a cooling rack.
  13. Let the buns cool for 10 minutes before filling them up with burgers.

Nutrition

Per Serving: calories; 4g fat; 4g carbohydrates; 2g protein

Equipment

  • Baking tray
  • Whisk
  • Food processor
  • Spatula
  • Mixing bowl
  • 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.

Quick bread

Leave a comment

Bread 

Bread is a funny thing. It is one of the few foods I know that does not agree with me, but I still crave it regularly. I try my very best to avoid it, but some meals just feel incomplete without it. Burgers are one of the meals that don’t feel right without bread. I love a salad bun, but sometimes, I want a burger bun. 

Quick bread
Quick bread

Time to experiment

I’ve experimented with different recipes using gluten-free, grain-free flours over the years, but never felt satisfied with the result until now. Now, full disclaimer: This bread is not bread. These little ‘bread’ rounds are made from egg and cream cheese, no flour or yeast, but they are amazing. Don’t get me wrong—they are not ‘like’ bread—they are nothing like bread; they are better than bread in a few ways.

It’s bread Jim but not as we know it

Sorry, my inner geek was showing again. Now with the Star Trek reference out of the way, let us return to the bread. They might look like a squished meringue, but I can assure you they are not. They can stand up to a burger and make a great sandwich option without the downside of a flour-based bread, like feeling very full or bloated. They don’t break apart when you pick them up or crumble while you eat them like some gluten-free breads. The structural integrity of these little bread rounds is impressive. They have stood up to melted cheese, sauerkraut and even sliced tomatoes so far for me. If you are looking for an easy replacement for a slice of bread without feeling like you have cardboard as an alternative, give these bad boys a go.

Quick bread recipe

Quick bread ingredients

Ingredients

  • 3 eggs, separated
  • 3 Tbsp. cream cheese
  • ¼ tsp. cream of tartar
  • 1 tbsp. garlic powder

Instructions

Preheat the oven to 150 degrees C, 300 degrees F

Separate the eggs; there must be no yolk in the white.

In one bowl add the egg yolks, cream cheese and garlic powder.
In one bowl add the egg yolks, cream cheese and garlic powder.
whisk together the egg yolks, cream cheese and garlic powder until smooth.
Whisk together the egg yolks, cream cheese and garlic powder.
whisk together the egg yolks, cream cheese and garlic powder until smooth.
whisk together the egg yolks, cream cheese and garlic powder until smooth.

Whisk together the egg yolks, cream cheese, and garlic powder in a bowl until smooth.

In another bowl, whisk the cream of tartar and the whites; whisk until the whites are fluffy and form stiff peaks.

In another bowl add the egg whites and cream of tartar.
In another bowl add the egg whites and cream of tartar.
Whisk until the whites are fluffy and form stiff peaks.
Whisk until the whites are fluffy and form stiff peaks.

Mix one tablespoon of the egg whites into the egg yolk mix.

Take one tablespoon of the egg whites and mix it into the egg yolk mix.
Take one tablespoon of the egg whites and mix it into the egg yolk mix.

Slowly fold the egg whites into the egg yolk mixture, trying not to break down the egg whites too much.

Slowly fold the egg whites into the egg yolk mixture, try not to break down the egg whites too much.
Slowly fold the egg whites into the egg yolk mixture, try not to break down the egg whites too much.
Try not to break down the egg whites too much.
Try not to break down the egg whites too much.
Bread mix
Bread mix

Line a baking tray with baking paper

Spoon the mixture into 12 even disks.

Spoon the mixture into 12 even disks.
Spoon the mixture into 12 even disks.
Spoon the mixture into 12 even disks.
Spoon the mixture into 12 even disks.

Bake for 20 minutes in the middle of the oven.

Bake for 20 minutes in the middle of the oven.
Bake for 20 minutes in the middle of the oven.

Move the tray to the top of the oven for a minute to colour the bread, make sure to watch so that the bread does not burn.

Remove the bread from the oven and transfer to a cooling rack for 10 minutes before eating.

Remove the bread from the oven and transfer to a cooling rack for 10 minutes before eating.
Remove the bread from the oven and transfer to a cooling rack for 10 minutes before eating.

This bread will keep in an airtight container in the fridge for 7 days.

Quick bread

  • Servings: 12
  • Rating: ★★★★★
  • Print

This keto friendly bread is easy to make and a great alternative for traditional bread



Credit: Cath @ easycleaneats

Ingredients

  • 3 eggs, separated
  • 3 tbsp. cream cheese
  • 1/4 tsp. cream of tartar
  • 1 tbsp. garlic powder

Directions

  1. Preheat the oven to 150 degrees C, 300 degrees F
  2. Separate the eggs; there must be no yolk in the white.
  3. In a bowl, whisk together the egg yolks, cream cheese and garlic powder until smooth.
  4. In another bowl, whisk together the cream of tartar and the whites; whisk until the whites are fluffy and form stiff peaks.
  5. Take one tablespoon of the egg whites and mix it into the egg yolk mix.
  6. Slowly fold the egg whites into the egg yolk mixture, try not to break down the egg whites too much.
  7. Line a baking tray with baking paper
  8. Spoon the mixture into 12 even disks.
  9. Bake for 20 minutes in the middle of the oven.
  10. Move the tray to the top of the oven for a minute to colour the bread, make sure to watch so that the bread does not burn.
  11. Remove the bread from the oven and transfer to a cooling rack for 10 minutes before eating.
  12. This bread will keep in an airtight container in the fridge for 7 days.

Nutrition

Per Serving: 58 calories; 2 g fat; 6 g carbohydrates; 3 g protein

Equipment

  • Fork
  • Spatula
  • Whisk
  • 2 bowls
  • Baking tray
  • Baking paper
  • Cookie cutter for discs
  • Cooling racks
  • 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.

Sesame beef salad

Leave a comment

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: ★★★★★
  • Print

“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.

Thai inspired pork and veggie meatballs

Leave a comment

Nut-free option

I am one of those unfortunate people that are 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 frustrating at others. There are so many foods I would love to try or eat regularly but will never 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.

Make a big batch

These meatballs were one of our staples back in the day; I would make double batches of them and stuff them in the freezer ready for cooking when things got busy. These meatballs are jam-packed with flavour and go great with my satay-style sauce.

Thai-inspired pork and veggie meatballs recipe

Ingredients

  • 2 courgettes, grated
  • 2 carrots, grated
  • 450g pork mince
  • 250g chicken mince
  • 1 tbsp. ginger, grated
  • 1 tsp. sesame oil
  • 2 tbsp. fresh basil, minced
  • 2 garlic cloves, minced
  • 1 tbsp. curry powder
  • 1/2 tsp. red chilli flakes
  • salt and pepper, to taste
  • Satay Style Sauce

Instructions

Preheat the oven to 175 degrees C/350 degrees F.

Grate the courgette and carrot; I use my food processor with a fine grating attachment.

Take a large bowl and place a large clean dishcloth in the bowl.

Add the carrot and courgette to the bowl.

Squeeze out the excess water from the carrot and courgette.

Add the carrot and courgette to a bowl along with the other ingredients.

Use your hands to mix the meat and vegetables together.

Use a soup spoon or ice cream scoop to portion the meat into meatballs.

Roll the meatballs and place them on a plate. 

Depending on how large the meatballs are, you may have between 30 and 40 meatballs.

Take a large frying pan or cast iron skillet and heat some oil over medium heat.

Cook the meatballs in batches, 

The meatballs should be browned on all sides before you take them out of the pan. 

Once the meatballs have been cooked, warm up the satay-style sauce in the same pan and add the meatballs back into the pan.

Thai inspired pork and veggie meatballs

  • Rating: ★★★★★
  • Print

“This



Credit: Cath @ easycleaneats 

Ingredients

– 2 courgettes, grated – 2 carrots, grated – 450g pork mince – 250g chicken mince – 1 tbsp. ginger, grated – 1 tsp. sesame oil – 2 tbsp. fresh basil, minced – 2 garlic cloves, minced – 1 tbsp. curry powder – 1/2 tsp. red chilli flakes – salt and pepper, to taste – Satay Style Sauce

Directions

  1. Preheat the oven to 175 degrees C/350 degrees F.
  2. Grate the courgette and carrot; I use my food processor with a fine grating attachment.
  3. Take a large bowl and place a large clean dishcloth in the bowl.
  4. Add the carrot and courgette to the bowl.
  5. Squeeze out the excess water from the carrot and courgette.
  6. Add the carrot and courgette to a bowl along with the other ingredients.
  7. Use your hands to mix the meat and vegetables together.
  8. Use a soup spoon or ice cream scoop to portion the meat into meatballs.
  9. Roll the meatballs and place them on a plate. 
  10. Depending on how large the meatballs are, you may have between 30 and 40 meatballs.
  11. Take a large frying pan or cast iron skillet and heat some oil over medium heat.
  12. Cook the meatballs in batches, 
  13. The meatballs should be browned on all sides before you take them out of the pan. 
  14. Once the meatballs have been cooked, warm up the satay-style sauce in the same pan and add the meatballs back into the pan.
  15. Simmer the sauce with the meatballs for 15-20 minutes.
  16. Serve the meatballs on a bed of noodles or cauliflower rice with satay-style sauce.

Nutrition

Per Serving:307 calories; 22.4g fat; 18.9g carbohydrates; 8.6g protein

Equipment

  • Food processor 
  • Grater attachment
  • Kitchen towel
  • Mixing bowl x2
  • Ice cream scoop
  • Plate 
  • Whisk 
  • Frying pan or skillet
  • 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.

Satay style sauce

Leave a comment

Making my own

If you are like us and you try to avoid mass-produced processed foods, the best option is to make your own. When you make your own, you get to 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 you realise how easy it is, you will never go back to store-bought again.

A nut-free option

I have never had the pleasure of eating satay sauce; that pesky nut and peanut allergy does get in the way, but rather than miss out, I decided to come up with a nut-free option that was easy to make and would be a great alternative to any store bought sauce.

Satay-style sauce

Ingredients

  • 1 can of coconut milk
  • 1/4 cup sun butter
  • 1 tbsp. coconut aminos
  • 1 tbsp. chilli 
  • 1 clove of garlic 
  • 1 tsp. sesame oil
  • 1 tsp. honey
  • 2 tbsp. curry powder
  • 1/2 tsp. red chilli flakes
  • A pinch of salt

Instructions

In a medium bowl, whisk together all sauce ingredients until completely combined.

“satay-style

  • Rating: ★★★★★
  • Print

“This



Credit: Cath @ easycleaneats 

Ingredients

  • 1 can of coconut milk
  • 1/4 cup sun butter
  • 1 tbsp. coconut aminos
  • 1 tbsp. chilli 
  • 1 clove of garlic 
  • 1 tsp. sesame oil
  • 1 tsp. honey
  • 2 tbsp. curry powder
  • 1/2 tsp. red chilli flakes
  • A pinch of salt

Directions

  1. In a medium bowl, whisk together all sauce ingredients until completely combined.

Nutrition

Per Serving: 106 calories; 8g fat; 6g carbohydrates; 3g protein

Equipment

  • Mixing bowl
  • Whisk
  • 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.

Primal Fish

Leave a comment

Are you looking for a way to make that white fish fillet more interesting? What if you could have a creamy fillet with a crunchy crust that takes 15 minutes to cook? Would you be game? This take on a crusted fish fillet is easy to make, tasty and a great weeknight option.

More nut challenges

I am one of those unfortunate people that are 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 frustrating at others. There are so many foods I would love to try or eat regularly but will never 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.

No almond crust, thanks

At a restaurant a few years ago I saw almond-crusted fish that looked and sounded delicious, but there was no way I would get to find out how delicious it was. Thankfully I love the challenge of making something I’ve seen but never tasted. I set about trying to make a crust full of flavour that had a great crunch and would make everyone in the family happy. This is what I came up with. The sunflower seeds give the fish a great crunch; toasting them adds an extra level to their flavour and makes them a great alternative to nuts. 

Primal fish recipe

Ingredients

  • 1 tbsp. Avocado oil 
  • Salt and pepper 
  • 300g halibut fillets
  • 1/2 cup easy mayo
  • 1 1/2 cups toasted sunflower seeds, finely chopped

Instructions

Preheat the oven to 190 degrees C/ 375 degrees F. 

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

Lightly grease the liner or paper with the avocado oil. 

Take a large frying pan and place it over medium heat.

Add half the sunflower seeds to the pan when the pan is warm.

Move the seeds around, so they don’t burn, but so they can get some colour. 

When the seeds are golden, transfer them to a plate to cool slightly.

Repeat with the remaining seeds.

Place the seeds in a food pressor and blitz to break up the seeds. 

Take care not to over-process them; you don’t want sunflower seed meal.

Place the seeds on a plate and put them to one side.

Place the fish fillets on a flat surface and season them.

Once seasoned, brush the fish with a coating of mayo; you can do this with a knife or a brush.

Roll each of the fish fillets in the seeds, and be sure to coat them all over.

Place the coated fillets on the baking tray.

Bake the fish for 15 minutes or until the fish flakes easily with a fork. 

When the fish is cooked, remove it from the oven and squeeze the lemon over the fish. 

Serve with a salad or roasted vegetables.

Primal fish

  • Rating: ★★★★★
  • Print

“This



Credit: Cath @ easycleaneats 

Ingredients

  • 1 tbsp. Avocado oil 
  • Salt and pepper 
  • 300g halibut fillets
  • 1/2 cup easy mayo 
  • 1 1/2 cups toasted sunflower seeds, finely chopped

Directions

  1. Preheat the oven to 190 degrees C/ 375 degrees F. 
  2. Line a baking tray with baking paper or a silicone liner.
  3. Lightly grease the liner or paper with the avocado oil. 
  4. Take a large frying pan and place it over medium heat.
  5. Add half the sunflower seeds to the pan when the pan is warm.
  6. Move the seeds around, so they don’t burn, but so they can get some colour. 
  7. When the seeds are golden, transfer them to a plate to cool slightly.
  8. Repeat with the remaining seeds.
  9. Place the seeds in a food pressor and blitz to break up the seeds. 
  10. Take care not to over-process them; you don’t want sunflower seed meal.
  11. Place the seeds on a plate and put them to one side.
  12. Place the fish fillets on a flat surface and season them.
  13. Once seasoned, brush the fish with a coating of mayo; you can do this with a knife or a brush.
  14. Roll each of the fish fillets in the seeds, and be sure to coat them all over.
  15. Place the coated fillets on the baking tray.
  16. Bake the fish for 15 minutes or until the fish flakes easily with a fork. 
  17. When the fish is cooked, remove it from the oven and squeeze the lemon over the fish.
  18. Serve with a salad or roasted vegetables.

Nutrition

Per Serving: 471 calories; 37.7g fat; 14g carbohydrates; 25.2g protein

Equipment

  • Measuring cup
  • Measuring spoons
  • Knife
  • Chopping board
  • Baking tray
  • Baking paper or a silicone liner 
  • Fork 
  • Frying pan
  • Spatula
  • Food processor

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.

Mexican corn salad

1 Comment

Hot and humid

It has been super warm here in Auckland this week, add the humidity, and I’m left with zero desire to do anything but hang out in front of the fan. When it comes to meals, we have spent most of the week eating our ready-made meals from the freezer, but the truth is I am a bit over it now. It is time for something fresh and tasty.

Seasonal treats

Good ole Northland corn is cheap as chips right now, so I picked up a bunch with grand plans of making Mexican style corn. When I pitched the idea, I got the grumble of ‘I don’t like corn on the cob’. Great response, right? How can I use all this corn without making corn on the cob? The easy answer is making it into grilled corn salad.

Mexican style street corn salad with steak recipe

Ingredients

  • 1 tbsp. butter
  • 6 corn ears
  • Salt and pepper
  • 2 tbsp. mayo 
  • 3 tbsp. sour cream
  • 1/2 tsp. chilli powder
  • 3 tbsp. lime juice
  • 1 jalapeño, seeded and sliced
  • 1/2 red onion, finely sliced
  • 3 tbsp. coriander, chopped
  • 1/2 cup feta cheese, crumbled
  • 500g steak, cooked and sliced

Instructions

Cook your steak to your preference. I like to sous vide mine to perfection.

Fold back the husks from the corn and cut them off.

Brush the corn with the butter and season the corn.

Over high heat on a BBQ or in a griddle pan, place the corn on the grill or in the pan. 

When the corn starts to char, turn it over, repeat until the corn is slightly charred all over.

Remove the corn from the pan or grill.

On a steady surface stand the corn on its end and with a very sharp knife slice the corn off the cob.

Put the corn into a large mixing bowl to cool.

In another bowl, whisk together the mayo, sour cream, lime juice, chilli powder, salt and pepper to make the dressing.

Add the dressing to the called corn and mix well.

Add the coriander, jalapeño and red onion to the corn and toss to mix.

To serve, plate up the corn salad and serve with the steak and crumbled feta on top.

Mexican style street corn salad with steak

  • Rating: ★★★★★
  • Print

“A



Credit: Cath @ easycleaneats

Ingredients

  • 1 tbsp. butter
  • 6 corn ears
  • Salt and pepper
  • 2 tbsp. mayo
  • 3 tbsp. sour cream
  • 1/2 tsp. chilli powder
  • 3 tbsp. lime juice
  • 1 jalapeño, seeded and sliced
  • 1/2 red onion, finely sliced
  • 3 tbsp. coriander, chopped
  • 1/2 cup feta cheese, crumbled
  • 500g steak, cooked and sliced

Directions

  1. Fold back the husks from the corn and cut them off.
  2. Brush the corn with the butter and season the corn.
  3. Over high heat on a BBQ or in a griddle pan, place the corn on the grill or in the pan.
  4. When the corn starts to char, turn it over, repeat until the corn is slightly charred all over.
  5. Remove the corn from the pan or grill.
  6. On a steady surface stand the corn on its end and with a very sharp knife slice the corn off the cob.
  7. Put the corn into a large mixing bowl to cool.
  8. In another bowl, whisk together the mayo, sour cream, lime juice, chilli powder, salt and pepper to make the dressing.
  9. Add the dressing to the called corn and mix well.
  10. Add the coriander, jalapeño and red onion to the corn and toss to mix.
    11. 11.To serve, plate up the corn salad and serve with the steak and crumbled feta on top.

Nutrition

Per Serving: 254 calories; 17g fat; 12g carbohydrates; 15g protein

Equipment

  • Measuring spoons
  • Kitchen scale
  • Chopping board
  • Knife
  • Tongs
  • Fork
  • Large mixing bowl
  • Small mixing bowl

Nutritional disclaimer

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

Omelettes

Leave a comment

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, 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 Uber Eats as your weeknight option. Once you master this recipe, the possibilities are endless.

Simple meal

The omelette is stupidly easy and only takes a few minutes to make. The omelette is one of my go-to recipes when I’m short on time and low on options. They are an excellent option for breakfast, lunch or even a simple dinner with a salad. The method is simple, and you can add extras whenever you want to make some tasty meals.

Omelette recipe

Ingredients

  • 2 eggs
  • Salt and pepper to taste
  • A small knob of butter

Instructions

Crack eggs into a mixing bowl and beat them well.

Add a pinch of salt and pepper.

Over low heat, melt the butter in a frying pan.

When the butter has melted, and the pan is hot, pour in the eggs.

Make sure the eggs are evenly spread in the pan.

The eggs will set and start to firm around the edges; if you have any liquid egg on top, gently push the egg away from the edge and allow the liquid egg to move into the space created.

When all of the egg looks set, use your spatula to fold the omelette in half. 

When the bottom is golden brown underneath, it is ready to serve.

Transfer the omelette and serve.

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

“A



Credit: Cath @ easycleaneats 

Ingredients

  • 2 eggs
  • Salt and pepper to taste
  • A small knob of butter

Directions


Crack eggs into a mixing bowl and beat them well.
Add a pinch of salt and pepper.
Over low heat, melt the butter in a frying pan.
When the butter has melted, and the pan is hot, pour in the eggs.
Make sure the eggs are evenly spread in the pan.
The eggs will set and start to firm around the edges; if you have any liquid egg on top, gently push the egg away from the edge and allow the liquid egg to move into the space created.
When all of the egg looks set, use your spatula to fold the omelette in half. 
When the bottom is golden brown underneath, it is ready to serve.
Transfer the omelette and serve.

Nutrition

Per Serving: 173 calories; 14g fat; 0g carbohydrates; 12g protein

Equipment

  • Mixing bowl 
  • Whisk
  • Frying pan
  • 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.