Oreo crepes

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Lockdown inspiration

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: ★★★★★
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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: ★★★★★
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“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: ★★★★★
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“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.

Avocado dressing

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Updating as I 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.

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.

A way to make tuna interesting

For a long time, tuna was on the menu almost every weekend; it was tuna melts all around, and I got bored with it. To spice things up a little, I decided to replace the easy mayo I would typically use with something creamy and spicy, which wouldn’t lead to complaints from the kids. I made this dressing for tuna lettuce wraps, which were a welcome alternative to tuna melts.

Avocado dressing recipe

Ingredients

  • 1/2 cup plain yoghurt
  • 1/4 avocado
  • 3 tbsp. fresh coriander, chopped
  • 1/2 jalapeño pepper, seeds removed
  • 1 garlic clove
  • Juice from 1/4 lime
  • pinch of salt
  • freshly ground pepper, to taste
  • 1 tbsp. water, as needed

Instructions

Place all of the ingredients into a blender.

Blitz until the dressing is completely smooth and thick. 

If the dressing is too thick, add a little more water.

Store in the fridge for up to five days.

“Avocado

  • Rating: ★★★★★
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“This



Credit: Cath @ easycleaneats

Ingredients

  • 1/2 cup plain yoghurt
  • 1/4 avocado
  • 3 tbsp. fresh coriander, chopped
  • 1/2 jalapeño pepper, seeds removed
  • 1 garlic clove
  • Juice from 1/4 lime
  • pinch of salt
  • freshly ground pepper, to taste
  • 1 tbsp. water, as needed

Directions

  1. Place all of the ingredients into a blender.
  2. Blitz until the dressing is completely smooth and thick, if the dressing is too thick add a little more water.

Nutrition

Per Serving: 108 calories; 4g fat; 16.2g carbohydrates; 3.9g protein

Equipment

  • Blender
  • Spatula 
  • Chopping board
  • Knife
  • Spoon
  • Measuring cups
  • Measuring spoons
  • Citrus juicer

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.

Teriyaki Sauce

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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.

Soy-free sauce

Soy and I don’t get along very well, actually, soy and my joints don’t get along very well. I try my best to stay away from soy, which can be difficult at times, especially when soy is the primary ingredient of what you want to eat. This soy-free alternative to Teriyaki sauce is my go-to for stir-fry and marinades. It is easy to make and uses coconut aminos, which are a great soy sauce alternative. If you have children who aren’t fans of spice, you can leave out the chilli flakes. 

Teriyaki Sauce

Ingredients

  • ½ cup coconut aminos
  • ¼ cup fresh orange juice
  • 3 tbsp. honey
  • 2 tbsp. freshly grated ginger
  • 3 garlic cloves, minced
  • pinch chilli flakes
  • 2 tsp. tapioca flour (optional- this is for thickening)
  • 2 tbsp. water

Instructions

In a small saucepan over a medium heat mix together the coconut aminos, orange juice, honey, ginger, garlic and chilli flakes.

Simmer the sauce until it thickens.

Alternatively, you can thicken the sauce using tapioca flour, mix it with 2 tablespoons of cold water, and add the mixture to the sauce and cook until thicken.

“Soy-free

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“A



Credit: Cath @ easycleaneats

Ingredients

  • 1/2 cup coconut aminos
  • 1/4 cup fresh orange juice
  • 3 tbsp. honey
  • 2 tbsp. ginger, grated
  • 3 garlic cloves, minced
  • pinch chilli flakes
  • 2 tsp. tapioca flour (optional- this is for thickening)
  • 2 tbsp. water

Directions

  1. In a small saucepan over a medium heat, mix the coconut aminos, orange juice, honey, ginger, garlic and chilli flakes.
  2. Simmer the sauce until it thickens.
  3. Alternatively, you can thicken the sauce with tapioca flour: mix two tablespoons of cold water with one tablespoon of tapioca flour, then add the mixture to the sauce and cook until thickened.

Nutrition

Per Serving: 63 calories; 0g fat; 14.8g carbohydrates; 0.2g protein

Equipment

  • Measuring cups
  • Measuring spoons
  • Saucepan
  • Whisk
  • 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.

Salad roll-ups

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Salad roll-ups

Madness or genius

It’s another one of those moments; it could be madness or genius, turning the salad roll inside out and removing the need for an actual wrap, no wheat or extra carbs. Stick with me; I promise it not only works, but it’s also a fantastic little lunch that will make everyone happy.

No cooking required

I do love a lunch that doesn’t need any cooking. This recipe doesn’t need any cooking at all; just a little bit of time to cut your veggies into sticks and then roll them. They are so easy to make that it is ridiculous. The beauty of this recipe is the flexibility around the fillings. If you want to add something different, you can; take something out, of course, you can. If the mood strikes, you can even dress the salad leaves before you use them. 

Salad roll-ups

Salad roll-up ingredients

Ingredients 

  • 450g sliced meats – prosciutto or salami or ham
  • 3 cups salad leaves
  • 4 cheese slices, cut into sticks
  • ¼ cucumber, cut into sticks
  • 1 carrot, cut into sticks, 
  • ½ avocado, cut into slices, 
  • ½ pepper, cut into sticks
Slice the vegetables.
Lay the meat on a chopping board.
Add the lettuce to the meat.
Add the sliced vegetables.
Add the cheese.
Fold the end of the meat over the vegetables.
Roll the meat up.
Enjoy

Salad roll-ups

  • Servings: 4
  • Rating: ★★★★★
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I do love a lunch that doesn't need any cooking. This recipe doesn't need any cooking at all, just a little bit of time to cut your veggies into sticks and then the rolling. They are so easy to make it is ridiculous.


Credit: Cath @ easycleaneats

Ingredients

  • 450g sliced meats prosciutto or salami or ham
  • 3 cups salad leaves
  • 4 cheese slices, cut into sticks
  • 1/4 cucumber, cut into sticks
  • 1 carrot, cut into sticks,
  • 1/2 avocado, cut into slices,
  • 1/2 pepper, cut into sticks

Directions

  1. Take a clean chopping board and lay out a few slices of meat.
  2. At one end place some of the salad leaves, pepper sticks, cucumber sticks, carrot sticks, cheese sticks and avocado slices.
  3. Starting at the end with the salad roll the meat up to create a roll.
  4. Some meats will hold together; others may need a toothpick to hold the roll together.
  5. Serve.

Nutrition

Per Serving: 186 calories; 10 g fat; 14 g carbohydrates; 9 g protein.

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.