Taco cupcakes

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Are you ok with tacos? 

Possibly the most stupid question I can ask. The answer is always the same: YES!!!! While the traditional build-your-taco approach to dinner never disappoints, sometimes a little more structural integrity is needed to ensure dinner doesn’t distract from those blink-and-you-will-miss-it sporting moments. I had a friend over to watch some UFC recently and needed an easy-to-eat dinner that would allow for uninterrupted viewing of some great fights. This is how I solved the problem. 

What could be better 

Everyone loves cupcakes, and everyone loves tacos. What could be better than combining the two? It isn’t as crazy as it sounds, I promise. These little cupcakes are perfectly portioned, with a crispy case and tasty fillings, and they have the bonus of not having to worry about losing half the filling while you are trying to eat them.

Gluten-free wraps 

I like to use the traditional corn tortilla wraps for my tacos, but this recipe works well with wheat-based wraps and even egg wraps. Egg wraps don’t get crispy, but they do taste amazing. The corn tortillas are less flexible, so you have to be careful when placing them in the cupcake pan. I find slightly warming the wraps before use makes them easier to shape. 

These taco cupcakes are an excellent option for dinner parties, shared lunch at work or just because you want something a little different on the weekend. 

Taco cupcakes recipe 

Taco cupcake ingredients

Ingredients

  • 500g minced beef 
  • 1 onion, finely diced 
  • 2 tbsp. taco seasoning 
  • 12 large corn tortilla discs 
  • 12 small corn tortilla discs 
  • 400g can refried beans 
  • 2 cups cheese, grated  
  • Sour cream 
  • Fresh coriander, chopped

Instructions

Preheat the oven to 160 degrees C/ 375 degrees F. 

In a large, heavy-bottomed frying pan, fry the onion until translucent. 

When the onion has cooked for a few minutes, add the beef to the pan and cook until browned. 

Add the taco seasoning to the meat just before it is completely cooked. 

Remove the pan from the heat and set it aside. 

Take a medium-sized 12-cup muffin pan. In each cup, place one large tortilla disc and press it into shape to create a cup. 

Taco cupcakes filled

In the centre of each tortilla cup, add one teaspoon of refried beans. 

On top of the beans, add a small tortilla disc.  

On top of the small disc, add two tablespoons of the cooked beef. 

Sprinkle each cup with cheese.  

Taco cupcakes topped

Bake for 15 minutes or until the cheese is golden brown. 

Taco cupcakes fresh from the oven

Remove the cupcakes from the oven and top them with a teaspoon of sour cream and chopped fresh coriander.

Taco cupcakes topped with sour cream and coriander

Serve while they are hot.

Taco cupcakes

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

These little cupcakes are perfectly portioned, have a little crispy case and tasty fillings,



Credit: Cath @ easycleaneats

Ingredients

  • 500g minced beef 
  • 1 onion, finely diced 
  • 2 tbsp. taco seasoning 
  • 12 large corn tortilla discs 
  • 12 small corn tortilla discs 
  • 400g can refried beans 
  • 2 cups cheese, grated  
  • Sour cream 
  • Fresh coriander, chopped. 

Directions

  1. Preheat the oven to 160 degrees C/ 375 degrees F. 
  2. In a large, heavy-bottomed frying pan, fry the onion until translucent. 
  3. When the onion has cooked for a few minutes, add the beef to the pan and cook until browned. 
  4. Add the taco seasoning to the meat just before it is completely cooked. 
  5. Remove the pan from the heat and set it aside. 
  6. Take a medium-sized 12-cup muffin pan. In each cup, place one large tortilla disc and press it into shape to create a cup. 
  7. In the centre of each tortilla cup, add one teaspoon of refried beans. 
  8. On top of the beans, add a small tortilla disc. 
  9. On top of the small disc, add two tablespoons of the cooked beef. 
  10. Sprinkle each cup with cheese.  
  11. Bake for 15 minutes or until the cheese is golden brown. 
  12. Remove the cupcakes from the oven and top them with a teaspoon of sour cream and chopped fresh coriander.
  13. Serve while they are hot.

Nutrition

Per Serving: 276 calories; 10 g fat; 25 g carbohydrates; 20 g protein

Equipment

  • Scales
  • Measuring cups
  • Measuring spoons
  • Frying pan
  • Wooden spoon
  • Knife
  • Chopping board
  • Large round cookie cutter
  • Medium round cookie cutter
  • Muffin pan/ cupcake pan
  • Teaspoon

Nutritional disclaimer

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

Beef and onions

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Slow cooker season

Cards on the table: I hate coming home from a busy day and knowing I have to walk into the kitchen at 7 pm, cook a full meal, and then clean up. Don’t get me wrong; I love cooking. It gives me joy to create a beautiful and healthy. After a 10-hour day at work, an hour commute home, and a heavy workout, cooking is not much joy; it is a chore. I’m usually borderline hangry at the end of a long day, and I want my food as fast as possible. 

This is where having a slow cooker comes into its own. I know that I can walk in and find a meal that is cooked, hot, and ready to serve. That means food is served as soon as I want it, not 30 to 60 minutes later.

Beef and onions on a bed of cauliflower rice
Beef and onions

Putting the slow cooker on the counter

It has been getting a bit cold in the mornings and evenings here in the southern hemisphere, and the cost of salad is going through the roof. Yes, it means winter is upon us. It also means that the slow cooker is coming out of the cupboard and taking up residence on the kitchen counter again. My slow cooker is my favourite kitchen appliance when the weather cools down. To celebrate the slow cooker taking its place on the countertop, I decided to make brisket and onions. 

A little bit of effort, a lot of reward

This slow-cooker meal isn’t a dump-and-go recipe; it requires some prep work, but it is worth the effort. Making a bed of caramelised onions for the brisket to sit on in the slow cooker gives the meat an extra level of flavour that kicks ass and takes names. The bone broth helps to make a rich sauce that can easily be turned into a gravy. If you want to kick things up on the comfort-food front, whisk a tablespoon of tapioca flour into a small amount of the bone broth, then return it to the slow cooker and mix well. I love combining my brisket and onions with cauliflower rice, but it also goes well with mashed sweet potatoes or cauliflower mash. 

Sear in the flavour

I spent some time experimenting with this recipe to create a deeper flavour; I finally landed on the seared meat to make this recipe extra special. The extra step of searing the meat adds a beautiful caramelised flavour to the meat and, more importantly, to the gravy. 

Brisket and onions Recipe

Ingredients

Beef and onions ingredients
Beef and onions ingredients
  • 1 tbsp. olive oil
  • 4 onion, sliced
  • 1.5kg beef roast
  • 6 cloves garlic, minced
  • 2 cups beef bone broth
  • 2 tbsp. Worcestershire sauce
  • 1 tbsp. coconut aminos
  • Salt and pepper

Instructions

slice the onions
slice the onions

In a large frying pan, heat the olive oil over a medium heat.

In a large frying pan, heat the olive oil over a medium heat.
In a large frying pan, heat the olive oil over a medium heat.
Add the sliced onions to the pan and let them cook for about 15 minutes
Add the sliced onions to the pan and let them cook for about 15 minutes
Be sure to stir the onion now and then
Be sure to stir the onion now and then.

Add the onions to the pan and let them cook for about 15 minutes, stirring them now and then.

When the onions are caramelised, spread them on the bottom of your slow cooker.

When the onions are caramelised, spread them out on the bottom of your slow cooker.
When the onions are caramelised, spread them out on the bottom of your slow cooker.

Return the frying pan to the heat.

Season the brisket before searing it in the pan where the onions were cooked.

Season the beef well.
Season the beef well.
Sear the beef in the pan the onions were cooked in.
Sear the beef in the pan the onions were cooked in.

When the meat is browned, place it on top of the onions in the slow cooker.

Sear the beef on all slides.
Sear the beef on all slides.
When the meat is browned all over, place it on top of the onions in the slow cooker.
When the meat is browned all over, place it on top of the onions in the slow cooker.

Put half of the onions on top of the brisket.

Pour the Worcestershire sauce, coconut aminos and broth over the meat.

Pour the Worcestershire sauce, coconut aminos and broth over the meat.
Pour the Worcestershire sauce, coconut aminos and broth over the meat.
Cook the beef on a low heat setting for 6 to 8 hours.
Cook the beef on a low heat setting for 6 to 8 hours.

Cook the brisket on low heat for 6 to 8 hours. 

The meat should pull apart with a fork.

Let the meat rest for 20 minutes before serving.

Use two forks to pull the brisket apart and mix it well with the onions and cooking juices.

Serve on a bed of cauliflower rice.
Serve on a bed of cauliflower rice.

Beef and onions

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

This slow cooker meal is one of my favourites and delivers so much flavour.



Credit: Cath @ easycleaneats

Ingredients

  • 1 tbsp. olive oil
  • 4 onion, sliced
  • 1.5kg beef brisket
  • 6 cloves garlic, minced
  • 2 cups beef bone broth
  • 2 tbsp. Worcestershire sauce
  • 1 tbsp. coconut aminos
  • Salt and pepper

Directions

  1. In a large frying pan, heat the olive oil over medium heat.
  2. Add the onions to the pan and let them cook for about 15 minutes, stirring them now and then.
  3. When the onions are caramelised, spread them on the bottom of your slow cooker.
  4. Return the frying pan to the heat.
  5. Season the brisket before searing it in the pan where the onions were cooked.
  6. When the meat is browned, place it on top of the onions in the slow cooker.
  7. Put half of the onions on top of the brisket.
  8. Pour the Worcestershire sauce, coconut aminos and broth over the meat.
  9. Cook the brisket on low heat for 6 to 8 hours.
  10. The meat should pull apart with a fork.
  11. Let the meat rest for 20 minutes before serving.
  12. Use two forks to pull the brisket apart and mix it well with the onions and cooking juices.
  13. Serve on a bed of cauliflower rice.

Nutrition

Per Serving: 259 calories; 8 g fat; 6 g carbohydrates; 38 g protein

Equipment

  • Knife
  • Chopping board
  • Measuring jug
  • Measuring spoons
  • Frying pan
  • Wooden spoon
  • Tongs
  • 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.

Salmon cakes

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Freezer meal

Hands up if you are busy. Who is way too tired to get in the kitchen to cook at the end of the day? Definitely me.

My days are filled with meetings, to-do lists, emails and telling people what to do; by the time I finish work, the last thing I want to do is get stuck into cooking a meal and cleaning up afterwards. I want to work out and do something fun before I crash. That is why freezer meals are my favourite solution to the challenge of a busy life. A few hours on the weekend, and you find yourself with a stack of options for dinner that can be thawed and cooked for a healthy, delicious meal that is good for you.

Meal prep on the weekend

Last weekend, I restocked my freezer and added a few easy meals to make life easier on those very busy days. Salmon was on special offer at my bulk store, so I picked up a side and decided that salmon cakes would be my easy-added protein option for salads over the next few weeks. I like a bit of variety when preparing meals, and these salmon cakes give me an easy option that doesn’t need to be reheated before eating and tastes fantastic. If you can get your hands on a lot of salmon at a price that doesn’t require you to sell a kidney, you can easily make a large batch and package them up for the freezer.

Salmon cakes recipe

Ingredients

  • 600g salmon fillets, cooked
  • 4 eggs
  • 1 onion, finely sliced
  • 1/4 cup coconut flour

Instructions

In a large bowl, combine all ingredients and ensure everything is well mixed. 

Take a small handful of the mixture and shape it into a patty; repeat with the remaining mixture. 

Fry the patties in some oil over medium heat until the cakes are crisp on the outside.

“Salmon

  • Rating: ★★★★★
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“Simple



Credit: Cath @ easycleaneats

Ingredients

  • 600g salmon fillets, cooked
  • 4 eggs
  • 1 onion, finely sliced
  • 1/4 cup coconut flour

Directions

  1. In a large bowl, combine all ingredients and ensure everything is well mixed.
  2. Take a small handful of the mixture and shape it into a pattie; repeat with the remaining mixture.
  3. Fry the patties in some oil over medium heat until the cakes are crisp on the outside.

Nutrition

Per Serving: 192 calories; 8g fat; 5g carbohydrates; 18g protein

Equipment

  • Knife
  • Chopping board
  • Large mixing bowl
  • 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.

Delicious Gluten-Free Oreo Crepes Recipe

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Lockdown inspiration

These delicious gluten-free crepes are a COVID-inspired recipe.
2020 was a rough year, but it wasn’t all bad. I managed to get out of Auckland and made it to Wellington for a mini-adventure. While I wasn’t a fan of the cold, surprisingly, I got a few non-windy days! I love mooching around, seeing the sights and getting out and about in a new place; if I don’t end up with sore legs from walking around a city, I’ve done adventure wrong. Discovering new places to eat is always a highlight of any trip away. While in Wellington, I came across a great little place that had all of the crepes, seriously, all of the fillings, and they do buckwheat crepes. On a recent work trip back to Welly, I went to see if the little place was still open; it seems they didn’t survive the bumps left by COVID, but I haven’t been able to stop thinking about crepes since then. There was only one solution: make my own.

Grain-free crepes

Taking inspiration from that little crepe shop, I experimented to come up with my own buckwheat-flour batter for crepes that could be made more exciting by adding anything. As with all of my experiments, I had to eat a few mistakes before I came up with a base batter that was smooth and the crepes don’t fall apart when you try to flip them over.

Make it like an Oreo

What can I say? If you find something that works, stick with it. While I’m not a fan of chocolate, I do like Oreos. I refuse to buy them, but I will try to recreate the flavours when I want a sweet treat. 

For me, these Oreo crepes are the perfect balance of sweet filling and dark chocolate wrapping.

Oreo crepes

Ingredients

  • 3 eggs
  • 1/4 cup cream
  • 1/4 cup water
  • 1/4 cup buckwheat flour
  • 2 tbsp. cacao powder
  • 1/2 tsp. vanilla powder
  • Filling
  • 190g cream cheese
  • 2 tbsp. monk fruit sweetener
  • 1/4 tsp. vanilla powder
  • 2 tbsp.buckwheat flour

Instructions

To make the filling, take a mixing bowl, beat together the cream cheese, sweetener, vanilla powder and flour. I recommend using a stand mixer for this to achieve a smooth, fluffy mixture. 

Beat until the mixture is light and fluffy.

Put this mixture to one side.

Put the cream cheese mixture aside for later.

In a bowl, whisk together the cream, sweetener, vanilla and two tablespoons of buckwheat flour for the base crepe batter. 

In another bowl, beat the eggs and water together.

Add the eggs to the base crepe batter and whisk. 

Whisk in the cacao and buckwheat flour, beat until you have a smooth batter.

Heat a crepe or frying pan and lightly oil the pan.

Put a quarter cup of the batter in the pan and swirl it around to create a thin, even layer.

Cook over low heat for about 1 minute, or until the edges are set, before turning.

Cook for a minute on the other side.

Set the cooked crepe aside and repeat the process with the remaining batter.

To plate the crepes, place one crepe on a plate, add a heaped tablespoon of the cream filling in the centre, then spread it out evenly.

Fold the crepe in half and then in half again.

Sprinkle with a bit of cacao powder to serve.

“Oreo

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“Perfect



Credit: Cath @ easycleaneats

Ingredients

  • 3 eggs
  • 1/4 cup cream
  • 1/4 cup water
  • 1/4 cup buckwheat flour
  • 2 tbsp. cacao powder
  • 1/2 tsp. vanilla powder
  • 190g cream cheese
  • 2 tbsp. monk fruit sweetener
  • 1/4 tsp. vanilla powder
  • 2 tbsp.buckwheat flour

Directions

  1. In a bowl, whisk together the cream, sweetener, vanilla and two tablespoons of buckwheat flour for the base crepe batter.
  2. Beat until the mixture is light and fluffy.
  3. Put this mixture to one side.
  4. To make the filling, take a mixing bowl, beat together the cream cheese, sweetener, vanilla powder and flour. I recommend using a stand mixer for this to achieve a smooth, fluffy mixture.
  5. Put the cream cheese mixture aside for later.
  6. In another bowl, beat the eggs and water together.
  7. Add the eggs to the base crepe batter and whisk.
  8. Whisk in the cacao and buckwheat flour, beat until you have a smooth batter.
  9. Heat a crepe or frying pan and lightly oil the pan.
  10. Put a quarter cup of the batter in the pan and swirl it around to create a thin, even layer.
  11. Cook over low heat for about 1 minute, or until the edges are set, before turning.
  12. Cook for a minute on the other side.
  13. Set the cooked crepe aside and repeat the process with the remaining batter.
  14. To plate the crepes, place one crepe on a plate, add a heaped tablespoon of the cream filling in the centre, then spread it out evenly.
  15. Fold the crepe in half and then in half again.
  16. Sprinkle with a bit of cacao powder to serve.

Nutrition

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

Equipment

  • Mixing bowls (3)
  • Whisk
  • Measuring cups and spoons
  • Kitchen scales
  • Frying pan/Crepe pan
  • Spatula
  • Tablespoon

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.

Italian roast chicken

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Something fancy

It’s been a busy few weeks; I’ve been keeping my meals simple and relying on freezer staples while operating in survival mode. I have a little bit of breathing room now and an intense craving for something fancier for dinner.

Italian roast chicken tray

Fancy but easily

In my book, fancy doesn’t have to mean spending hours in the kitchen boiling to death over a hot stove. This recipe delivers a very fancy meal with minimal effort; it is all cooked on a single tray, which makes it perfect.

The roasted garlic is the star of this meal for me. The bed of garlic under the chicken means you get great flavour throughout the meat, while the roast garlic cloves have a deep, rich flavour that complements the rest of the dish.

The quick prep and hands-off cooking mean you can get on with other things and come back to a perfectly roasted chicken that can satisfy any desire for a fancy dinner. 

Dinner ready without effort

While living in survival mode, I try to make life easier for myself by multitasking so that life admin and essential tasks don’t take away from much-needed rest and relaxation. In the spirit of multitasking, I combined a trip home from the office with a pit stop at the supermarket to get everything I needed for my fancy dinner and did the prep (putting everything on a tray) while I waited for the kettle to boil. Knowing I would be ready for dinner after my workout, I smashed dinner in the oven before heading downstairs to throw around some weights. By the time I finished my workout, the chicken was ready for the foil and baking paper to be removed, and there was plenty of time for me to shower before sitting down to a flavourful, filling and fancy dinner.

Italian roast chicken recipe

Italian roast chicken ingredients

Ingredients 

  • 2 large tomatoes thickly sliced
  • 250g cherry tomatoes
  • 1 red onion thinly sliced
  • 1 garlic bulb peeled and bruised
  • 1/3 cup flat-leaf parsley chopped
  • 1/3 cup red wine vinegar
  • 1/4 cup olive oil
  • 3 sprigs rosemary
  • 1.6 kg chicken
Large chicken

Take a large baking tray.

Take a large baking tray.
Take a large baking tray.

Place one garlic bulb on the baking tray.

Place one garlic bulb on the baking tray.
Place one garlic bulb on the baking tray.

Lay the chicken on top of the garlic.

Lay the chicken on top of the garlic.
Lay the chicken on top of the garlic.

Spread out the onion next to the chicken.

Spread out the onion next to the chicken.
Spread out the onion next to the chicken.

Add the remaining garlic bulbs on top of the onions.

Add the remaining garlic bulbs on top of the onions.
Add the remaining garlic bulbs on top of the onions.

Add the tomatoes on top of the garlic.

Add the tomatoes on top of the garlic.
Add the tomatoes on top of the garlic.

Drizzle the vinegar and olive oil over the chicken and vegetables.

Drizzle the vinegar and olive oil over the chicken and vegetables.
Drizzle the vinegar and olive oil over the chicken and vegetables.

Place the rosemary sprigs on top of the chicken and the vegetables.

Cover the baking tray with baking paper.

Cover the baking tray with baking paper.
Cover the baking tray with baking paper.

Cover the baking paper with foil.

Cover the baking paper with foil.
Cover the baking paper with foil.

Bake for 1 hour.

Check the chicken to make sure the meat is cooked and the juices are running clear before removing the baking paper and foil, this will depend on the size of the chicken.

Check the chicken to make sure the meat is cooked and the juices are running clear
Check the chicken to make sure the meat is cooked and the juices are running clear

Return the chicken to the oven uncovered for another 20 minutes or until the skin is golden brown.

Return the chicken to the oven uncovered for another 20 minutes
Return the chicken to the oven uncovered for another 20 minutes

Slice the chicken, squeeze out the garlic and serve while hot.

Slice the chicken, squeeze out the garlic and serve while hot.
Slice the chicken, squeeze out the garlic and serve while hot.

Italian roast chicken

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

This one tray meal a great option for busy week nights or an action packed weekend.



Credit: Cath @ easycleaneats

Ingredients

  • 2 tomatoes thickly sliced
  • 250g cherry tomatoes
  • 1 red onion thinly sliced
  • 1 garlic bulb peeled and bruised
  • 1/3 cup flat leaf parsley chopped
  • 1/3 cup red wine vinegar
  • 1/4 cup olive oil
  • 3 sprigs rosemary
  • 1.6 kg chicken

Directions

  1. Preheat the oven to 200 degrees C/ 400 degrees F.  
  2. Take a large baking tray.
  3. Place one garlic bulb on the baking tray.
  4. Lay the chicken on top of the garlic.
  5. Spread out the onion next to the chicken.
  6. Add the remaining garlic bulbs on top of the onions.
  7. Add the tomatoes on top of the garlic.
  8. Drizzle the vinegar and olive oil over the chicken and vegetables.
  9. Place the rosemary sprigs on top of the chicken and the vegetables.
  10. Cover the baking tray with baking paper.
  11. Cover the baking paper with foil.
  12. Bake for 1 hour.
  13. Check the chicken to make sure the meat is cooked and the juices are running clear before removing the baking paper and foil, this will depend on the size of the chicken.
  14. Return the chicken to the oven uncovered for another 20 minutes or until the skin is golden brown.
  15. Slice the chicken, squeeze out the garlic and serve while hot.

Nutrition

Per Serving: 349 calories; 14 g fat; 9 g carbohydrates; 53 g protein

Equipment

  • Roasting tin
  • Baking paper 
  • Aluminium foil
  • Measuring cups
  • Scales 

Nutritional disclaimer

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

Broccoli chicken salad

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Trying to meet everyone’s needs

For years, I spent a lot of time trying to make everyone happy with the meals I put on the table, but it was never easy. For many years, I had to work around a very limited list of foods that everyone would eat, and then there were the silly requirements, like not wanting cold food unless it had a sauce on it, or anything with any spice at all. For a long time, I would spend hours in the kitchen making multiple meals to keep everyone happy; it was exhausting. 

Broccoli breakthrough

After many years of trial and error, there was a breakthrough in broccoli. When my youngest stepson finally decided that he liked broccoli (or baby trees, as he called them) and would eat it without making faces or complaining, I took full advantage. How many recipes can you develop with broccoli, you may ask? The answer is a lot. This salad was one of the first recipes I managed to get everyone to eat and enjoy so much that they asked for it again. I know, right? Hard to believe.

Making things I love

While this recipe was born from trying to make everyone else happy, it is actually one that makes me happy. Now that I am making meals for one, I try to make ones I can happily eat for a few days without getting bored. I’ve been spending my Saturday mornings doing meal prep, and this recipe has been in my rotation over the last few weeks. I can make a big bowl, and it does me for lunch and dinners for a few days and never gets old.

Broccoli chicken salad recipe

Ingredients

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

Broccoli chicken salad 

  • Servings: 8
  • Rating: ★★★★★
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A fresh salad that is full of flavour and texture



Credit: Cath @ easycleaneats

Ingredients

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

Directions

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

Nutrition

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

Equipment

  • Knife
  • Chopping board
  • Mixing bowl
  • Spoon
  • Measuring cups
  • Measuring spoons

Nutritional disclaimer

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

BLT salad in a jar

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Awesome in a jar

I live for easy meals, and this salad is one of the easiest things to make. It’s so tasty that it’s ridiculous.

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

I bought a larger-than-normal pack of bacon at the supermarket last week and wanted to use as much as possible before I had to think about putting it in the freezer. This is how I decided to use it. 

Bacon makes everything better

I firmly believe that bacon can make anything better, and having it for lunch can turn a bad day around. I made the most of my large pack of bacon by making this salad to see me through what promised to be a challenging week at work that would require something to perk me up at lunchtime. Suddenly, my horror week at work now has small breaks that include bacon-based happiness and a weekend with the promise of eggs fried in bacon fat. Seriously, what more can a girl ask for? 

While I would like to live on bacon alone, my macros require more protein than bacon can provide in a single sitting. For an extra protein portion, I like to add half a chicken breast to my salad. This recipe is portioned for two servings, so you can enjoy bacon two days in a row.

BLT salad in a jar recipe

Ingredients

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

BLT salad in a jar 

  • Servings: 2
  • Rating: ★★★★★
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This easy salad is a great lunchtime and simple to make ahead



Credit: Cath @ easycleaneats

Ingredients

Directions

  1. At the bottom of a jar, mix the mayo, milk, sour cream, salt, and pepper.
  2. Add the bacon to the jar, followed by the spring onions, tomatoes, iceberg lettuce, and cos lettuce.
  3. Close the jar and store it in the fridge.
  4. Before opening it to eat, shake the jar to coat all the ingredients in the dressing.
  5. If you are fancier than I am, you can tip the jar into a bowl; you may need to scrape the dressing.

Nutrition

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

Equipment

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

Nutritional disclaimer

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

Easy Hollandaise Sauce

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Make your own

If you are like me and try to avoid mass-produced processed foods, making your own is the best option. 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.

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.

Something fancy for the weekend

I’ve been craving a brunch fix for a few weekends, so I decided to do something about it. I had a day off today, so I decided it was time for a nice little treat. Hollandaise sauce is the perfect opulent topping for poached eggs and crisp bacon. I was fortunate enough to be gifted a stick blender not long ago, so I had a go at making my hollandaise with that instead of my blender jug. After a bit of trial and error (very runny sauce), I landed on the perfect method for making thick, creamy hollandaise for my homemade Eggs Benedict.

Easy hollandaise sauce recipe

Ingredients

  • 1/2 cup ghee, melted
  • 2 egg yolks
  • 1 tbsp. lemon juice
  • salt
  • pepper or cayenne papper

Instructions

Melt the ghee over low heat or in the microwave; it should be liquid, not boiling.

Using a stick blender

Place the egg yolks, lemon juice in a glass jar with some salt, and pepper.

Pulse the eggs to break them up.

Add 2 tablespoons of the melted ghee to the jar and blend until the ghee has emulsified.

Continue to add 2 tablespoons of ghee to the jar at a time and blend until you have a thick and silky sauce.

If you don’t have a stick blender here is an alternative method.

Using a blender

Place the egg yolks, lemon juice, salt, and pepper in the blender.

Start the blender on low and run for about 30 seconds.

Slowly pour the ghee into the blender through the hole in the lid.

You must go slowly so that the emulsion does not separate.

When all the ghee is added and the sauce has thickened, you are finished.

Using a stick blender

Place the egg yolks and lemon juice in a glass jar with some salt and pepper.

Pulse the eggs to break them up.

Add two tablespoons of the melted ghee to the jar and blend until the ghee has emulsified.

Continue to add two tablespoons of ghee to the jar at a time and blend until you have a thick and silky sauce.

Easy hollandaise sauce

  • Rating: ★★★★★
  • Print

“This



Credit: Cath @ easycleaneats

Ingredients

  • 1/2 cup ghee, melted
  • 2 egg yolks
  • 1 tbsp. lemon juice
  • salt
  • pepper

Directions

    1.Melt the ghee over low heat or in the microwave, it should be liquid, not boiling.
  1. Using a blender
  2. Place the egg yolks, lemon juice in the blender with some salt, and pepper.
  3. Start the blender on low and run for about 30 seconds.
  4. Slowly pour the ghee into the blender through the hole in the lid.
  5. You must go slowly so that the emulsion does not separate.
  6. When all the ghee is added, and the sauce has thickened, you are finished.
  7. Using a stick blender
  8. Place the egg yolks, lemon juice in a glass jar with some salt, and pepper.
    9. 10.Pulse the eggs to break them up.
  9. Add 2 tablespoons of the melted ghee to the jar and blend until the ghee has emulsified.
  10. Continue to add 2 tablespoons of ghee to the jar at a time and blend until you have a thick and silky sauce.

Nutrition

Per Serving:153 calories; 16.2 g fat; 0.1 g carbohydrates; 1.6 g protein

Equipment

  • Stick blender
  • Saucepan
  • 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.

Cookie dough yoghurt

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Buy local

I am a big fan of The Collective dairy products; their Straight Up Yoghurt is one of my favourites. It is probiotic and completely free of added chemicals and additives. 
I like yoghurt as a dessert when I want a treat, and this cookie dough yogurt is one of my favourite easy-to-make, tasty treats.

Sweet treat

There are times when we all want something sweet without eating a sugar-filled craps snack or something swimming in chemicals. When I find myself craving something sweet, I head to the fridge and make myself a bowl of cookie dough yoghurt. The combination of sun butter, yoghurt and chocolate chips is easy to put together and has just enough sweetness to satisfy my cravings and fill me up.

Flexible treat

This treat is highly flexible; it can be adapted to suit your dietary requirements. If you don’t like to eat dairy products, this recipe can be made using coconut yoghurt without too much change to the flavours. If you are fortunate enough to be able to eat nuts, you can easily swap out the sun butter for almond, cashew or peanut butter. I use my homemade chocolate chips because they are low in sugar and high in fat. If you don’t want to make your own chocolate chips, you can use any chocolate chips you like.

Ingredients

  • 250g plain yoghurt
  • 1 tbsp. seed or nut butter
  • 1 tsp. maple syrup
  • 1/4 tsp. vanilla paste
  • 1 tbsp. 70% cocoa chocolate chips

Instructions

Put all of the ingredients except the chocolate chips into a large bowl, mix well until thoroughly combined and smooth.

Sprinkle the chocolate chips on top and serve

Cookie dough yoghurt

  • Servings: “1
  • Rating: ★★★★★
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Credit: Cath @ easycleaneats

Ingredients

  • 250g plain yoghurt
  • 1 tbsp. seed or nut butter
  • 1 tsp. maple syrup
  • 1/4 tsp. vanilla paste
  • 1 tbsp. 70% cocoa chocolate chips

Directions

  1. Put all of the ingredients except the chocolate chips into a large bowl, mix well until completely combined and smooth.
  2. Sprinkle the chocolate chips on top and serve

Nutrition

Per Serving:143 calories; 6.1 g fat; 13.6 g carbohydrates; 8.5 g protein

Equipment

  • Spoon
  • 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.

Mexican corn salad

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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 or the cold plunge pool. When it comes to meals, I spend most of the week eating my meal prep from the freezer and come the weekend, I want something a bit different. Not bagging my meal prep, but I want something more exciting when I have time. 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 to make Mexican-style corn. Corn on the cob, I discovered years ago, can be as divisive as Vegemite. Some love the experience of chowing down on a hot buttery cob and don’t mind the bits of corn that always get stuck between their teeth, while others hate it. I’m in the first camp, but for a long time had to work around people in the second camp. The first time I made this recipe, I had a stack of fresh corn and three people who refused to eat it from the cob. I wondered how I could use the corn and pack in my much-loved Mexican flavours without the whinging that would come with a cob on a plate. The grilled corn salad was just born.

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.