Asian fish cakes

Leave a comment 14th August 2026 cath@easycleaneatsnz

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.

Not so blah now

My previous experience with fish cakes was never good; they were always bland white burger-shaped food, mushy in the middle and blah on the outside. I like white fish, but I get bored quickly when baked or pan-fried, so I wanted to try something different with the fillets I picked up this week. I remembered a recipe from a food magazine for fish cakes and decided to experiment by swapping some ingredients and making it a little spicy.

With some leftover cauliflower rice in my fridge, I smashed these tasty little cakes together.

Cook once, eat many times

As I can’t eat 12 fish cakes in one sitting (I’m sure some people can), I packed my leftovers with baking paper to separate the cakes and put them in the freezer. The cakes can be pulled out of the freezer to thaw and reheated in a frying pan over medium heat until they are heated through. You can reheat them in the microwave, but be warned you will disgust anyone else in the building for an extended period.

Asian style fish cakes recipe

Ingredients

500g raw white fish
1 cup cauliflower rice
2 tsp. coriander
1 tbsp. Thai green curry paste

Instructions

In a food processor, mix together the fish, coriander and curry paste.

Add the fish, coriander and curry paste to a food processor.

When you have a smooth consistency stir in the cauliflower rice.

Shape the mix into 12 patties.

Place them on a baking tray lined with baking paper or a silicone liner.

Bake in a preheated oven at 180 degrees C/ 350 degrees F for 15 minutes.

Asian fish cakes

Servings: 12
Prep Time: 15 minutes
Cook Time: 15 minutes
Rating: ★★★★★
Print

These spicy fish cakes are a great way to use up some left over cauliflower rice.

Credit: Cath @ easycleaneats

Ingredients

500g raw white fish
1 cup cauliflower rice
2 tsp. coriander
1 tbsp. Thai green curry paste

Directions

In a food processor mix together fish, coriander and curry paste.
1 cup cauliflower rice
Shape the mix into patties.
Place them on a baking tray lined with baking paper or a silicone liner.
Bake in a preheated oven at 180 degrees C/ 350 degrees F for 15 minutes.

Nutrition

Per Serving: 51 calories; 0.6 g fat; 0.4 g carbohydrates; 7.5 g protein

Equipment

Food processor
Measuring cups
Measuring spoons
Spatula
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.

Bolognese

Leave a comment 7th August 2026 cath@easycleaneatsnz

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.

New take on a classic

Bolognese is one of those dishes that everyone knows and probably has their version of. While traditionally, Bolognese is used to dress pasta, this meaty sauce is a perfect centrepiece to a meal instead of dressing.

This dish is full of flavour and tastes better the day after you make it.

Bolognese is an easy recipe; it is cheap and makes the perfect weeknight dinner.

Bolognese recipe

Ingredients

500g beef mince
2 tins chopped tomatoes
2 onions, finely diced
2 garlic cloves, minced
2 tbsp. tomato puree
2 tbsp. olive oil
a handful of basil, plus extra for garnish.
1 tsp. dried oregano.

Instructions

Put a large stock pot over medium heat.

Add the olive oil to the pan.

When the oil is hot, add the onions and stir them.

Reduce the heat when the onions start to colour.

Add the garlic, basil and oregano.

Add the beef mince to the pan with the onions.

Cook the meat off until it is browned.

Use a spoon to break the meat up as it cooks.

Stir in the chopped tomatoes and puree into the meat.

Turn up the heat to bring the liquids up to a boil.

When you have rolling bubbles reduce the heat and keep stirring everything.

When you get to a gentle simmer, put the lid on your pan and let everything cook down for a least an hour.

Stir the sauce now and then to make sure it doesn’t stick or catch on the bottom.

Serve over some coodles with some grated parmesan cheese.

The flavour will develop and be better the day after you have made it, so it will be great for leftovers.

Bolognese

Servings: 8
Prep Time: 5 minutes
Cook Time: 45 minutes
Print

Credit: Cath @ easycleaneats

Ingredients

500g beef mince
2 tins chopped tomatoes
2 onions, finely diced
2 garlic cloves, minced
2 tbsp. tomato puree
2 tbsp. olive oil
a handful of basil, plus extra for garnish.
1 tsp. dried oregano.

Directions

Put a large stock pot over medium heat.
Add the olive oil to the pan.
When the oil is hot, add the onions and stir them.
Reduce the heat when the onions start to colour.
Add the garlic, basil and oregano.
Add the beef mince to the pan with the onions.
Cook the meat off until it is browned.
Use a spoon to break the meat up as it cooks.
Stir in the chopped tomatoes and puree into the meat.
Turn up the heat to bring the liquids up to a boil.
When you have rolling bubbles reduce the heat and keep stirring everything.
When you get to a gentle simmer, put the lid on your pan and let everything cook down for a least an hour.
Stir the sauce now and then to make sure it doesn’t stick or catch on the bottom.
Serve over some coodles with some grated parmesan cheese.

Nutrition

Per Serving: 186 calories; 10.7g fat; 9.3g carbohydrates; 12g protein

Equipment

Knife
Chopping board
Stockpot
Wooden spoon
Measuring spoons

Nutritional disclaimer

Gingernut cookies

Leave a comment 31st July 2026 cath@easycleaneatsnz

Flashback

Back in another lifetime, there was a weekend tradition. On Sunday mornings, a small person would stumble out of bed into the living room, still half asleep and plonk on the sofa. I would always offer a cup of tea to help him wake up. The offer of tea always sparked the same question, ‘Are there ginger nuts?’. Because what more could you ask for when you have just woken up, a brew and a ginger nut to dunk in your tea?

Gingernut cookies ready to eat — Gingernut cookies

Try to clean up the ginger nut

My inspiration for coming up with a grain-free ginger nut cookie was in an effort to reduce the amount of crap the small people in my life were eating. While my efforts to provide healthier alternatives didn’t always go down well, this is one of the few times my baked goods beat the store-bought version.

Crunchy, not teeth-breaking.

As these things go, this recipe was pretty easy to develop. I knew the challenge would be getting the right amount of crunch. Too much crunch and we could be looking for replacement teeth, not enough crunch and you have a terrible cookie with no structural integrity for dunking. The key to a good ginger nut is how long you bake it for. The trick with this recipe is to remove the cookies from the oven on time and let them sit on the hot baking tray to crisp up and develop the right amount of crunch. If you leave them in the oven too long, you will be looking for new teeth, and no amount of dunking will help you.

While I no longer have to bake ginger nut cookies weekly to keep a child happy, they are still my go-to treat for road trips. If I know I am heading off on any kind of adventure, I make sure I have a few ginger nut cookies in my car for those coffee pit stops. Having my ginger nuts on hand means I get a fuel-up when I make a stop for coffee and a leg stretch without having to run the gauntlet of grain and sugar-filled offerings at coffee shops and petrol stations.

Gingernut cookies

Ingredients

200g seed butter
3 tsp. Ground ginger
1 egg
100g coconut sugar

Instructions

Preheat oven to 200 degrees c/ 392 degrees f

Have a baking tray ready with baking paper on it

Into a food processor, place the coconut sugar and ginger blend until thoroughly combined.

Add the seed or nut butter and mix until thoroughly combined; it will start to clump together.

Add the egg and mix again until the mixture starts to form a ball. If it doesn’t form a ball straight away, don’t worry.

When everything is thoroughly combined and sticking together, stop the processor.

Mix again until the mixture starts to form a ball

Use an ice cream scoop to portion out the cookie dough, place each portion onto the lined baking tray, and make sure there is space between each portion so that the cookies have space to spread.

Make sure there is space between each portion so that the cookies have space to spread.

Use the back of a spoon to press down the pieces slightly.

Bake the cookies for 15 minutes or until they are golden brown.

Remove the cookies from the oven, let them cool on the baking tray; this will let them crisp up.

When the cookies are hard, move them to a container; they will keep for about a week.

Gingernut cookies

Servings: 10
Prep Time: 5 mins
Cook Time: 15 mins
Rating: ★★★★★
Print

This recipe is my take on the traditional gingernut, it is gluten-free but still has all the flavour and crunch.

Credit: Cath @ easycleaneats

Ingredients

200g seed butter
3 tsp. Ground ginger
1 egg
100g coconut sugar

Directions

Pre-heat oven to 200 degrees c 392 degrees f
Have a baking tray ready with baking paper on it
Into a food processor place, the coconut sugar and ginger blend until thoroughly combined
Add the seed or nut butter and mix until thoroughly combined, it will start to clump together.
Add the egg and mix again until the mixture starts to form a ball if it doesn’t form a ball don’t worry when everything is thoroughly combined stop the processor.
Use an ice cream scoop to portion out the cookie dough, place each portion onto the lined baking tray, and make sure there is space between each portion so that the cookies have space to spread.
Use the back of a spoon to press down the pieces slightly.
Bake the cookies for 15 minutes or until they are golden brown.
Remove the cookies from the oven, let them cool, and crisp up.
When the cookies are hard, move the cookies to a container, they will keep for about a week.

Nutrition

Per Serving: 161 calories; 10 g fat; 15 g carbohydrates; 4 g protein.

Equipment

Food processor
Ice cream scoop
Baking tray
Baking paper/ silicone liner
Spoon
Measuring spoons
Scales

Nutritional disclaimer

Taco cupcakes

Leave a comment 24th July 2026 cath@easycleaneatsnz

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

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.

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.

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

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

Serve while they are hot.

Taco cupcakes

Servings: 12
Prep Time: 10 minutes
Cook Time: 25 minutes
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

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.
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.
Bake for 15 minutes or until the cheese is golden brown.
Remove the cupcakes from the oven and top them with a teaspoon of sour cream and chopped fresh coriander.
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

Beef and onions

Leave a comment 17th July 2026 cath@easycleaneatsnz

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

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

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 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.

Return the frying pan to the heat.

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

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.

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.

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.

Beef and onions

Servings: 10
Prep Time: 20 minutes
Cook Time: 8 hours 30 minutes
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

In a large frying pan, heat the olive oil over medium heat.
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.
Return the frying pan to the heat.
Season the brisket before searing it in the pan where the onions were cooked.
When the meat is browned, 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.
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.

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

Salmon cakes

Leave a comment 10th July 2026 cath@easycleaneatsnz

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.

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

Prep Time: “5
Rating: ★★★★★
Print

“Simple

Credit: Cath @ easycleaneats

Ingredients

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

Directions

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 pattie; repeat with the remaining mixture.
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

Delicious Gluten-Free Oreo Crepes Recipe

Leave a comment 3rd July 2026 cath@easycleaneatsnz

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

Prep Time: “10
Cook Time: 10 minutes
Print

“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

In a bowl, whisk together the cream, sweetener, vanilla and two tablespoons of buckwheat flour for the base crepe batter.
Beat until the mixture is light and fluffy.
Put this mixture to one side.
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.
Put the cream cheese mixture aside for later.
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.

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

Italian roast chicken

Leave a comment 26th June 2026 cath@easycleaneatsnz

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.

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

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

Take a large baking tray.

Place one garlic bulb on the baking tray.

Lay the chicken on top of the garlic.

Spread out the onion next to the chicken.

Add the remaining garlic bulbs on top of the onions.

Add the tomatoes on top of the garlic.

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 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.

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

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

Italian roast chicken

Servings: 6
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
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

Preheat the oven to 200 degrees C/ 400 degrees F.
Take a large baking tray.
Place one garlic bulb on the baking tray.
Lay the chicken on top of the garlic.
Spread out the onion next to the chicken.
Add the remaining garlic bulbs on top of the onions.
Add the tomatoes on top of the garlic.
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 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.
Return the chicken to the oven uncovered for another 20 minutes or until the skin is golden brown.
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

Broccoli chicken salad

Leave a comment 12th June 2026 cath@easycleaneatsnz

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

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

Servings: 8
Prep Time: 15 minutes
Cook Time: 0 minutes
Rating: ★★★★★
Print

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

Instructions
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

BLT salad in a jar

Leave a comment 5th June 2026 cath@easycleaneatsnz

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

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 tomato to the jar — Next add the tomato

Shake and serve salad. — Salad ready for a shake and serve

BLT salad in a jar

Servings: 2
Prep Time: 5 minutes
Cook Time: 0 minutes
Rating: ★★★★★
Print

This easy salad is a great lunchtime and simple to make ahead

Credit: Cath @ easycleaneats

Ingredients

4 slices bacon, cooked and crumbled
2 tomatoes, diced
2 cups cos lettuce
2 cups iceberg lettuce
1/4 cup easy mayo https://easycleaneats.co.nz/2016/01/11/easy-mayo/
2 tbsp. milk
2 tbsp. sour cream
Salt and pepper

Directions

At the bottom of a jar, mix the mayo, milk, sour cream, salt, and pepper.
Add the bacon to the jar, followed by the spring onions, tomatoes, iceberg lettuce, and cos lettuce.
Close the jar and store it in the fridge.
Before opening it to eat, shake the jar to coat all the ingredients in the dressing.
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

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