It’s time to break out the BBQ down here in the Southern Hemisphere, which means lots of burgers being made in the sunshine. I’m not looking to add all the carbs that go with the beef burgers, so I’ve been whipping up quick bread with a twist.
Avocadoabundance
Whenever avocados are in season, I try to make the most of them. We all know that avocados have a small window of perfect ripeness, and they all hit that point simultaneously. So as not to waste them, I buy and then freeze the avocado pulp. To make my quick break a little more interesting, I’ve used some avocado pulp to make my burger buns extra. If you have fresh avocados, they also work for this recipe. If you use frozen avocado pulp, make sure it is completely thawed before folding it into the mix.
Burger buns recipe
Ingredients
4 egg whites
2 avocados
4 tbsp. buckwheat flour
1/4 tsp. cream of tartar
1/4 tsp. baking soda
Instructions
Preheat oven to 160 degrees C/ 320 degrees F.
Line a baking tray with baking paper or a silicone liner.
In a large mixing bowl, whisk the egg whites for 30 seconds using an electric whisk or stand mixer.
Add the cream of tartar and keep whisking on high speed until stiff peaks form.
Place the avocado flesh into a food processor, and blend until you get a smooth puree.
Add the avocado puree to the egg whites.
Add the buckwheat flour and baking soda to the bowl with the egg whites.
Use a spatula to combine the ingredients together; fold the ingredients together, don’t stir them.
You want a smooth, fluffy batter.
Divide the batter into 12 rounds on the baking tray.
Bake the buns for 15 – 20 minutes or until the edges are slightly golden.
Remove the buns from the oven and transfer the buns on the baking paper to a cooling rack.
Let the buns cool for 10 minutes before filling them up with burgers.
Remove the buns from the oven and transfer the buns on the baking paper to a cooling rack.
Let the buns cool for 10 minutes before filling them up with burgers.
Line a baking tray with baking paper or a silicone liner.
In a large mixing bowl, whisk the egg whites for 30 seconds using an electric whisk or stand mixer.
Add the cream of tartar and keep whisking on high speed until stiff peaks form.
Place the avocado flesh into a food processor, and blend until you get a smooth puree.
Add the avocado puree to the egg whites.
Add the buckwheat flour and baking soda to the bowl with the egg whites.
Use a spatula to combine the ingredients together; fold the ingredients together, don’t stir them.
You want a smooth, fluffy batter.
Divide the batter into 12 rounds on the baking tray.
Bake the buns for 15 – 20 minutes or until the edges are slightly golden.
Remove the buns from the oven and transfer the buns on the baking paper to a cooling rack.
Let the buns cool for 10 minutes before filling them up with burgers.
Nutrition
Per Serving: calories; 4g fat; 4g carbohydrates; 2g protein
Equipment
Baking tray
Whisk
Food processor
Spatula
Mixing bowl
Cooling rack
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
I’ve been revisiting recipes that have been some of my old-school recipes and favourites that were staples when I got started eating clean. I first posted this recipe in 2015; at that time, my step kids were fussy, vegetables had to be hidden and disguised, and there was no potential for intense flavours or spice.
As the kids grew, my recipes changed organically to meet their palates and preferences. I’ve updated this recipe because of that, but fear not; the original recipe suitable for kids and less developed palates is at the bottom of the post.
Hot lasagne fresh from the oven
Clean eating take of a classic
This was one of the first meals I made with a pasta alternative; much like replacing pasta with zoodles/coodles. I was always game to sneak some extra vegetables into the family meals, but this is one of the few meals I don’t need to hide the vegetables at all. The popular opinion of the kids back then was that this lasagne was better than one made with traditional pasta. I can’t say I disagree. As times have changed and this lasagne recipe is no longer entirely consumed in one sitting, it has become one of my favourite freezer meals. I can either make it in bulk and portion it out to enjoy some comfort food when needed or have a tray in the freezer for when I have company over.
Secret to success
The secret to a good lasagna is the depth of flavour. Flavour isn’t instant; it takes time and some effort. When I’m making lasagna, I tend to make the meat sauce the day before to let the herbs get to know the meat and sauce, mingle, and start the flavour party. The longer you leave the meat and herbs to party, the better your lasagna will taste.
Pasta free lasagne recipe
Lasagne ingredients
Ingredients
500g minced beef
1 onion finely diced
2 celery sticks, finely chopped
1 can tomatoes, chopped
2 garlic cloves minced
1 tsp. basil
1 tsp. oregano
1 tbsp. red chilli flakes
1 tbsp. coconut oil
4 carrots cut into ribbons
2 cups cheese, grated
250g cottage cheese
Instructions
Add the coconut oil to a stockpot over medium heat.
Add the onion and cook until the onion starts to soften.
Add the onion to a stockpot and cook until the onion starts to soften
Add the garlic, basil, chilli and oregano to the pan.
Add the garlic, basil and oregano to the panCook until the onion is softening
Add the beef mince to the pan and cook the beef until it browns.
Add the beef mince to the panCook the beef until it browns
Add the chopped tomatoes to the pan along with the chopped celery.
Add the celery Add the chopped tomatoes to the pan
Simmer the mixture for 10 minutes, then turn off the heat.
Simmer the mixture for 10 minutes then turn off the heat
While the meat and sauce are simmering, take a baking dish and ensure you have enough carrot ribbons to build your lasagne layers.
When the meat simmers, you can start to layer the lasagne.
Start with a carrot ribbons layer at the baking dish’s bottom.
Start with a layer of carrot ribbons at the bottom of the baking dish.
Next, add half the meat and sauce to create a layer in the baking dish.
Next add a half of the meat and sauce to create a layer in the baking dish.Create a layer in the baking dish.
Add another layer of carrot ribbons on top of the meat.
Add another layer of carrot ribbons on top of the meat.
Next, add half of the cottage cheese and spread it across the dish, then top it with half the grated cheese.
Next add half of the cottage cheeseTop with half the cheese
Top with half the cheese, and another layer of carrot ribbons.
Repeat the layers with meat, carrot ribbons, cottage cheese and grated cheese.
Repeat the layers with meat, carrot ribbons, cottage cheese and grated cheese.
If you can leave the lasagna overnight before baking it, the longer you leave it, the better it will taste.
Bake the lasagne at 180 degrees C/ 350 degrees F for 30 minutes.
Remove the lasagne from the oven when the cheese is brown and bubbly.
Bake the lasagne at 180 degrees C/ 350 degrees F for 30 minutes
Let the lasagne rest for 5 minutes before slicing and serving.
Let the lasagne rest for 5 minutes before slicing and serving
Add the coconut oil to a stockpot over medium heat.
Add the onion and cook until the onion starts to soften.
Add the garlic, basil, chilli and oregano to the pan.
Add the beef mince to the pan and cook the beef until it browns.
Add the chopped tomatoes to the pan along with the chopped celery.
Simmer the mixture for 10 minutes, then turn off the heat.
While the meat and sauce are simmering, take a baking dish and ensure you have enough carrot ribbons to build your lasagne layers.
When the meat simmers, you can start to layer the lasagne.
Start with a carrot ribbons layer at the baking dish’s bottom.
Next, add half the meat and sauce to create a layer in the baking dish.
Add another layer of carrot ribbons on top of the meat.
Next, add half of the cottage cheese and spread it across the dish, then top it with half the grated cheese.
Top with half the cheese, and another layer of carrot ribbons.
Repeat the layers with meat, carrot ribbons, cottage cheese and grated cheese.
If you can leave the lasagna overnight before baking it, the longer you leave it, the better it will taste.
Bake the lasagne at 180 degrees C/ 350 degrees F for 30 minutes.
Remove the lasagne from the oven when the cheese is brown and bubbly.
Let the lasagne rest for 5 minutes before slicing and serving.
Nutrition
Per Serving: 350 calories; 25.7 g fat; 8.2 g carbohydrates; 21.7 g protein
Equipment
Stockpot
Wooden spoon
Vegetable peeler
Knife
Grater
Chopping board
Baking dish
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.
Pasta free lasagne – kid friendly recipe
Ingredients
500g minced beef
1 courgette diced
1 onion finely diced
1 red pepper diced
1 can tomatoes
2 garlic cloves minced
1 tsp. basil
1 tsp. oregano
1 tbsp. coconut oil
2 courgettes cut into ribbons
2 carrots cut into ribbons
2 cups cheese, grated
Instructions
In a stockpot heat the coconut oil, garlic, onion basil and oregano over a medium heat, cook until the onion is soft.
Add the beef mince and cook off until browned.
Pour in the tomatoes along with the diced vegetables to the meat and cook for 10 minutes.
In a baking dish create a layer of carrot ribbons to cover the bottom add a layer of meat then cover with a layer of courgette ribbons, top with cheese.
Repeat until you reach the top of the baking dish, top the final layer with cheese.
If you can leave the lasagne overnight before you bake it, the longer you leave it the better it will taste.
Bake the lasagne at 180 degrees C/ 350 degrees F for 30 minutes.
When the cheese is brown and bubbly remove the lasagne from the oven.
Let the lasagne rest for 5 minutes before slicing and serving.
I love looking at recipe books and figuring out if they can be changed and if I could make a clean-eating version. This recipe was initially given to me from the Ross Edgley The World’s Fittest book, and I asked if it could be adapted. As I love a challenge, I decided to give it a go.
Easy Swaps
Sometimes, I can look at a recipe and know what ingredients are easy to swap out for alternative ingredients. Other recipes require some trial and error before you have something close to what the recipe would give you. Thankfully, this was one of the easy swap recipes that ended up giving me a finished cheesecake that didn’t last very long (3 days).
The original recipe called for quark, cocoa, muesli, blueberries, and strawberries. I swapped out the quark for crème fraiche and sour cream to increase the fat content, changed the cocoa for cacao powder, and ditched the fruit. While some may not have an issue with muesli, I swapped it out for my nut-free breakfast crunch for more texture in the base.
Mix the breakfast crunch with the honey and the melted coconut oil in a bowl, ensuring it is fully coated. I like to use a food processor for this step.
Mix the nut-free breakfast crunch with the honey and the melted coconut oil together
Spread the crunch mixture out in the bottom of a springform cake tin and press it gently into the tin.
Spread the crunch mixture out in the bottom of a spring form cake tinSpread the crunch mixture outPress it gently into the tin
Put the tin in the fridge to get the coconut oil to firm up the mixture.
In a small bowl, bloom the gelatine as the packet instructs.
Bloom the gelatine as the packet instructs
In a large bowl, mix the crème fraiche, sour cream, and yoghurt with the protein powder, making sure there are no lumps.
Whisk in the protein powder.Mix well.
Gently heat the coconut milk and whisk in the cacao powder, followed by the gelatine.
Heat the milk and chocolate with the gelatine.
Set the milk and gelatine mix to one side.
In another bowl, whisk the egg whites until they form stiff peaks.
Take a stand mixer.Whisk the egg white.In another bowl whisk the creme fraiche, sour cream and yoghurt.
Slowly fold the egg whites into the protein and yoghurt mixture.
Fold the egg whites into the cheese mix
Be careful not to overwork the egg whites; you want to keep as much air in the mixture as possible.
Whisk the gelatine and milk into the protein and yoghurt mixture.
Fold in the chocolate mixture.
Take the cake tin with the base out of the fridge.
Pour the cheesecake mix into the cake pan.
Pour the protein mixture into the spring form tin and smooth the top with the back of a spoon.
Put the cheesecake in the fridge to set up.
Put the cheesecake in the fridge for 4 to 8 hours to set.
Once the cheesecake has set, cut it into 12 pieces.
Cheesecake set in the fridge.Slice the cheesecakeProtein cheesecake ready to eat. Enjoy
I love looking at recipe books and figuring out if they can be changed and if I could make a clean-eating version.
Credit: Cath @ easycleaneats
Ingredients
250g crème fraiche
250g sour cream
250g yoghurt
60g protein powder
3 tsp. Cacao powder
1/2 tsp. vanilla bean powder
2 egg whites
2 tbsp. Gelatine
200ml coconut milk
200g breakfast crunch
2 tsp. honey
1 tsp. coconut oil, melted
Directions
Mix the breakfast crunch with the honey and the melted coconut oil in a bowl, ensuring it is fully coated.
Spread the crunch mixture out in the bottom of a springform cake tin and press it gently into the tin.
Put the tin in the fridge to get the coconut oil to firm up the mixture.
In a small bowl, bloom the gelatine as the packet instructs.
In a large bowl, mix the crème fraiche, sour cream, and yoghurt with the protein powder, making sure there are no lumps.
Gently heat the coconut milk and whisk in the cacao powder, followed by the gelatine.
Set the milk and gelatine mix to one side.
In another bowl, whisk the egg whites until they form stiff peaks.
Slowly fold the egg whites into the protein and yoghurt mixture.
Be careful not to overwork the egg whites; you want to keep as much air in the mixture as possible.
Whisk the gelatine and milk into the protein and yoghurt mixture.
Take the cake tin with the base out of the fridge.
Pour the protein mixture into the spring form tin and smooth the top with the back of a spoon.
Put the cheesecake in the fridge for 4 8 hours to set.
Once the cheesecake has set, cut it into 12 pieces.
Nutrition
Per Serving: 177 calories; 12.2 g fat; 7.3 g carbohydrates; 6.8 g protein.
Equipment
Bowl x2
Spatula x2
Whisk
Spring form cake tin
Saucepan
Measuring spoons
Scales
Measuring jug
Spoon
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.
I love salad, it is sad, but true. For a long time, if I suggested salad for dinner, it was met with grumbles, groans, and complaints. Nowadays, I have the freedom to eat salad as often as I want, and I’ll be honest, I eat it a lot. In my book, salad is something to get excited about; it is an amazingly fresh meal full of endless possibilities, not limp lettuce, sad dressing and soggy tomatoes. I love to create salads that taste amazing and look great.
Taco style salad
More spicy flavours
While I find it hard to say no to tacos, I sometimes want the flavour of tacos without so many carbs. This salad is my compromise; it is a taco in a bowl. This salad delivers on the flavour of tacos, but with a tasty and creamy dressing that brings everything together. It is easy to make, and the recipe is enough to feed a hungry family and leave you with some leftovers. If you don’t need quite so much food, it is easy to half the ingredients to make 5 servings rather than 10.
Taco style salad
Taco style salad ingredients
Ingredients
6 cups cos lettuce, chopped
6 cups chicken, cooked and cubed
1 can corn
1 can black beans
2 tomatoes, diced
1 avocado, diced
1/2 red onion, diced
3/4 cup cheddar cheese, grated
1 cup tortilla chips, crushed
1 handful fresh coriander, chopped
1/2 cup plain yogurt
3 tbsp. avocado oil
2 tsp. honey
2 tsp. apple cider vinegar
1 tsp. garlic, minced
1 lime, juiced
1/2 jalapeño, finely diced
2 tsp. taco seasoning
Instructions
Mix the lettuce, corn, beans, tomatoes, avocado, onion and cheese in a large bowl.
Take a large bowl.Add the lettuce and chicken to the bowl.Add the corn and beans.Add the tomatoes and avocado.Add the red onion.Mix well.
Set the bowl to one side.
In another bowl, whisk together the yoghurt, oil, honey, apple cider vinegar, garlic, lime juice, jalapeño, and taco seasoning.
Take the ingredients for the dressingAdd the ingredients to a bowl.Add the ingredients to a bowl.Add the jalapenos and whisk.
When you are ready to serve the salad, add the dressing to the bowl with the salad.
Add the dressing.
Toss the salad to coat everything with the dressing.
Mix well.
Top the salad with the crushed chips and coriander to serve.
Sometimes want the flavour of tacos without so many carbs. This salad is my compromise; it is a taco in a bowl.
Credit: Cath @ easycleaneats
Ingredients
6 cups cos lettuce, chopped
6 cups chicken, cooked and cubed
1 can corn
1 can black beans
2 tomatoes, diced
1 avocado, diced
1/2 red onion, diced
3/4 cup cheddar cheese, grated
1 cup tortilla chips, crushed
1 handful fresh coriander, chopped
1/2 cup plain yogurt
3 tbsp. avocado oil
2 tsp. honey
2 tsp. apple cider vinegar
1 tsp. garlic, minced
1 lime, juiced
1/2 jalapeño, finely diced
2 tsp. taco seasoning
Directions
Mix the lettuce, corn, beans, tomatoes, avocado, onion and cheese in a large bowl.
Set the bowl to one side.
In another bowl, whisk together the yoghurt, oil, honey, apple cider vinegar, garlic, lime juice, jalapeño, and taco seasoning.
When you are ready to serve the salad, add the dressing to the bowl with the salad.
Toss the salad to coat everything with the dressing.
Top the salad with the crushed chips and coriander to serve.
Nutrition
Per Serving: 287 calories; 12 g fat; 18 g carbohydrates; 26 g protein.
Equipment
Chopping board
Knife
Large mixing bowl
Small mixing bowl
Whisk
Spoon
Measuring cups
Measuring spoons
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.
If you are like me and you try to avoid mass-produced processed foods, the best option is to make your own. When you make your own, you control which ingredients you use and how much or how sweet you want it to be. Once you have a go at making your own and realise how easy it is, you will never go back to store-bought again.
Updating as we go
Early in 2021, I relocated and started updating my website; I’ve been making changes and improving everything as I go. This recipe is one of the many things I’ve tried to improve.
Fancy a fakeaway
We all love a naughty takeaway, but we can all live without the extra calories and the expanding waistlines. You don’t need to live without your takeaway; swap it out for a delicious, healthier fakeaway. Fettuccine Alfredo was one of my favourite takeaway pasta dishes back in the day. As much as I would love the carb-filled dinner after a long day and a hard workout, it is never worth the carb coma afterwards. A while ago, I started experimenting to perfect my Alfredo sauce, which I could quickly whip up to pour over a bowl of coodles and generous chicken. It is ideal as a healthier takeaway option and keeps in the fridge for a few days.
Alfredo sauce recipe
Ingredients
1/4 cup butter
1 cup heavy cream
1 garlic clove, crushed
1 1/2 cups Parmesan cheese, grated
1/4 cup parsley, chopped
Instructions
Melt butter in a medium saucepan over medium-low heat.
Add cream and simmer for 5 minutes.
Add the garlic and cheese and whisk quickly, heating through.
Melt butter in a medium saucepan over medium-low heat.
Add cream and simmer for 5 minutes.
Add the garlic and cheese and whisk quickly, heating through.
Stir in parsley and serve.
Nutrition
Per Serving: 230 calories; 21 g fat; 3.5 g carbohydrates; 5.4 g protein
Equipment
Measuring cups
Knife
Chopping board
Saucepan
Spatula
Grater
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
Yep, it really is Easter already; I know that the supermarket had the Easter eggs out at the end of January, but it is actually Easter now. I feel like Easter is not complete without hot cross buns. You can keep your chocolate eggs and your cream eggs; I miss the smell and taste of toasted hot cross buns smothered with butter. I have tried (and failed) many times to come up with a grain-free, sugar-free alternative for the hot cross bun. I’m convinced that it can’t be done; they just aren’t the same. That realisation set me free to try making hot cross other things like cookies!
Same but different
These cross-bun cookies have all of the fruity, spicy flavours of the traditional hot cross bun but in a gluten-free, sugar-free compact form. I make no claims about these cookies being healthy or good for you; they are just an alternative if you don’t want the pain and suffering that will come from those toasted hot cross buns.
I’ve used dark chocolate chips in this recipe to help the cookies retain some moisture; you can swap these out for any kind of chocolate that you prefer. As with all my recipes, these cookies are nut-free, thanks to sunflower seed butter. If you are happy to include nuts, you can swap out the sunflower butter for either cashew or almond butter without having to adjust the quantities.
Cross bun cookies recipe
Ingredients
1 1/4 cup rolled oats
1/2 tsp. baking powder
1/2 tsp. baking soda
2 tbsp. coconut sugar
1 tbsp. mixed spice
1 tsp. ground cinnamon
1/4 tsp. cloves
1/2 cup sun butter
2 tbsp. maple syrup
3 tbsp. coconut milk
1/4 tsp. vanilla bean powder
1/4 tsp. salt
1/4 cup dark chocolate chips
1/4 cup raisins
Instructions
Preheat your oven to 180°c /360°f.
Line a baking tray with baking paper or a silicone liner.
Blend your oats into flour or use a coffee grinder.
In a bowl add the oat flour and mix in the baking soda, baking powder, coconut sugar, mixed spice, ground cinnamon and cloves.
In a separate bowl, mix your sun butter, maple syrup, coconut milk, vanilla bean powder and salt.
Add your wet and dry ingredients together and mix until combined and you have a sticky but not too sticky cookie dough.
Fold in your sultanas or choc chips.
Divide the dough into cookies and place evenly on your lined trays.
Press lightly on each to flatten and bake for 15 minutes.
Line a baking tray with baking paper or a silicone liner.
Blend your oats into flour or use a coffee grinder.
In a bowl add the oat flour and mix in the baking soda, baking powder, coconut sugar, mixed spice, ground cinnamon and cloves.
In a separate bowl, mix your sun butter, maple syrup, coconut milk, vanilla bean powder and salt.
Add your wet and dry ingredients together and mix until combined and you have a sticky but not too sticky cookie dough.
Fold in your sultanas or choc chips, roll into cookies and place evenly on your lined trays.
Press lightly on each to flatten and bake for 15 minutes.
Cool and top with crosses.
Nutrition
Per Serving: 86 calories; 2g fat; 15g carbohydrates; 2g protein
Equipment
Baking tray
Baking paper or a silicone liner
Measuring cups
Measuring spoons
Mixing bowl
Spice mill
Spatula
Ice cream scoop
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
It has been a crazy busy morning. Up before dawn, house cleaned and a run smashed out all before getting ready for work. My morning workout left me feeling completely empty and in need of a bit more for breakfast than a protein shake. I quickly rummaged in the fridge and landed some chorizo sausage, eggs and spring onions – perfect for some quick and easy breakfast tacos. It is Tuesday, after all. If you want an easy and filling breakfast, give them a go.
Breakfast tacos
Ingredients
3 eggs
1 spring onion, finely sliced
Chorizo sausage, cubed
2 corn tortillas
1 tbsp. Olive oil
Instructions
Take a mixing bowl and crack in the eggs.
Beat the eggs with a fork until they are well combined.
Take a small frying pan or sauté pan and warm it over medium heat.
Once the pan is warmed, add a tortilla and warm it up, turning it over after a minute or two.
The tortilla needs to be warmed, not crisp.
Repeat with the other tortilla.
Add the oil to the pan, and then add the chorizo to the oil.
When the chorizo starts to colour on one side, move it around to ensure it is cooked on all sides.
Add the spring onions to the pan with the chorizo.
Cook the spring onion for a minute before moving half the chorizo and spring onion to a bowl and set it to one side.
Add half the eggs to the pan with the chorizo, ensuring the sausage is evenly distributed.
Cook the eggs for a minute or two on one side.
Flip the eggs over to cook the other side for a minute.
Put the cooked eggs on one of the warmed tortillas.
Beat the eggs with a fork until they are well combined.
Take a small frying pan or sauté pan and warm it over medium heat.
Once the pan is warmed, add a tortilla and warm it up, turning it over after a minute or two.
The tortilla needs to be warmed, not crisp.
Repeat with the other tortilla.
Add the oil to the pan, and then add the chorizo to the oil.
When the chorizo starts to colour on one side, move it around to ensure it is cooked on all sides.
Add the spring onions to the pan with the chorizo.
Cook the spring onion for a minute before moving half the chorizo and spring onion to a bowl and set it to one side.
Add half the eggs to the pan with the chorizo, ensuring the sausage is evenly distributed.
Cook the eggs for a minute or two on one side.
Flip the eggs over to cook the other side for a minute.
Put the cooked eggs on one of the warmed tortillas.
Repeat with the remaining egg and chorizo.
Serve while hot with your topping of choice.
Nutrition
Per Serving: 507 calories; 36g fat; 20g carbohydrates; 25g protein
Equipment
Knife
Chopping board
Mixing bowl
Fork
Spatula
Sauté pan/frying pan
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
Eating clean gets a lot easier once you have mastered a few essential recipes. This recipe is basic- not like basic unicorn basic, but more like beard and flannel basic. Back to the point (which isn’t Unstable unicorns), having basic skills and recipes in your arsenal means you will never be left with only UberEats as your weeknight options. Once you master this recipe, the possibilities are endless.
Make the most of leftovers
This is a great way to use up leftovers (if you ever have any) or a quick and easy dinner that will fill up the family. You can add pretty much anything you want, and it will still taste awesome.
Fried rice recipe
Ingredients
1 head cauliflower, finely grated
1/2 onion, minced
2 garlic cloves, finely minced
2 spring onions
1 cup vegetables
2 eggs
1 chicken breast
1 cup prawns
Handful of ham
1 tbsp. coconut oil
1/4 cup coconut aminos
Instructions
In a large frying pan, heat coconut oil over a medium heat
Add the chicken and cook for about 3 – 5 minutes until it is cooked most of the way.
Keep the meat moving around the pan.
Add the garlic and cook for 1 minute.
Add the vegetables and keep everything moving.
Add the ham and make sure it is well mixed in.
Push the meat and vegetables to the side of the wok and pour the egg into the space you have made.
Use chopsticks or a spatula to keep the egg moving and cooking.
Mix the egg into the veggies and meat.
Add the cauliflower rice and the prawns to the wok and mix well.
Keep everything moving in the wok and cook for 3 minutes.
Add the coconut aminos to the wok and mix well to ensure everything gets covered.
Serve with a topping of sliced spring onions and some sesame seeds.
Your healthy alternative to fried rice. Made with cauliflower rice for a low carb option for this take away favourite.
Credit: Cath @ easycleaneats
Ingredients
1 head cauliflower, finely grated
1/2 onion, minced
2 garlic cloves, finely minced
2 spring onions, sliced
1 cup vegetables
2 eggs
1 chicken breast
1 cup prawns, cooked
Handful of ham
1 tbsp. coconut oil
1/4 cup coconut aminos
Directions
In a large frying pan heat coconut oil over a medium heat
Add the chicken and cook for about 3 – 5 minutes until it is cooked most of the way.
Keep the meat moving around the pan.
Add the garlic and cook for 1 minute.
Add the vegetables and keep everything moving.
Add the ham and make sure it is well mixed in.
Push the meat and vegetables to the side of the wok and pour the egg into the space you have made.
Use chopsticks or a spatula to keep the egg moving and cooking.
Mix the egg into the veggies and meat.
Add the cauliflower rice and the prawns to the wok and mix well.
Keep everything moving in the wok and cook for 3 minutes.
Add the coconut aminos to the wok and mix well to ensure everything gets covered.
Serve with a topping of sliced spring onions and some sesame seeds.
Nutrition
Per Serving: 231 calories; 7 g fat; 12 g carbohydrates; 26 g protein
Equipment
Measuring cup
Grater
Chopping board
Knife
Frying pan
Spatula
Small bowl
Whisk
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
A few years ago, I upgraded my slow cooker to an Instant Pot Duo and fell in love with it. The upgrade meant having one appliance in the cupboard that was a slow cooker, and an air fryer in one. It has to be my favourite appliance for baking and roasting during summer. Usually, I would refuse to roast a chicken during the summer months for fear of heat stroke. That all changed with the Instant Pot Duo in my arsenal. The little pot happily roasts a chicken without kicking out a million degrees of heat to the room and always delivers moist chicken for any occasion. I’ve been eating through my freezer supplies over the last few weeks and found a whole chicken at the bottom of the freezer, which was begging to be made into a tasty salad.
Coronation chicken
An oldie but a goodie
When you want something that feels like comfort food, it is far too hot to have a hot meal; try Coronation chicken salad. It is my answer to a summertime comfort meal. It’s a good old English favourite and an excellent way to add some spice to a cooked chicken. While my version of Coronation is a departure from the original recipe, it still delivers on flavour and won’t remind you of soggy sandwiches.
Over a medium heat in a frying pan heat some oil.Add the onions to the pan.Add the onions to the pan.Add the curry powder and tomato paste.Mix well.Then add the water and continue to mix.Add the shredded chicken to the pan and mix. Add the shredded chicken to the pan and mix. Mix well.The chicken should be coated in the sauce.Removed the chicken from the heat and set it aside to cool slightly.In another bowl add the mayo, yoghurt and chutney.Mix well.Add the peppers and celery.Mix well.Add the chicken mixture.Mix well.Serve on a bed of lettuce.
It’s a good old English favourite and a nice way to add some spice to a cooked chicken.
Credit: Cath @ easycleaneats
Ingredients
1 onion finely chopped
2 tsp. curry powder
1 tbsp. tomato paste
1/2 cup water
1/4 cup mango chutney
1/2 cup Greek yoghurt
1/2 cup easy mayo
2 celery sticks, chopped
1 red pepper, chopped
1 chicken, cooked
Directions
Shred the cooked chicken and set it to one side.
Over a medium heat in a frying pan heat some oil.
Fry off the onions.
When the onion has softened, add the curry powder and tomato paste to the pan and mix well.
Then add the water and continue to mix.
Add the shredded chicken to the pan and mix.
The chicken should be coated in the sauce.
Removed the chicken from the heat and set it aside to cool slightly.
In another bowl, mix together the chutney, yoghurt and mayo.
Add the chicken mixture along with the chopped pepper and celery.
Put the chicken in the fridge to cool for 30 minutes.
Serve with fresh salad leaves and a sprinkle of raisins if you want a little extra sweetness.
Nutrition
Per Serving: 285 calories; 17.3 g fat; 7.4 g carbohydrates; 28.3 g protein
Equipment
Frying pan
Wooden spoon
Mixing bowl
Whisk
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
I’ve been revisiting some of my old-school recipes and favourites, which were staples when I started eating clean. I first posted this recipe in 2017; at that time, my stepkids were fussy, vegetables had to be hidden and disguised, and there was no potential for intense flavours or spice.
Times (thankfully) changed, and the kids grew up (like man-sized grown) and learned to enjoy a wide range of foods. Things like vegetables no longer meant faces being pulled, spice and chilli were consumed without complaint, and new ingredients were tried without tantrums.
As the kids grew, my recipes changed organically to meet their palates and preferences. Because of that, I’ve updated this recipe, but fear not; the original recipe, suitable for kids with less developed palates, is at the bottom of the post.
Quick, easy and spicy
It has been another whirlwind week packed with workouts, life admin and another work trip to Wellington. No matter how much I try to keep myself organised before a work trip, I always end up on the back foot. My fridge was looking empty, and I had no energy to go shopping, so this recipe sprung to mind as it’s a great example of making something out of nothing. A well-stocked pantry means I always have something to make a sauce or spicy mix to turn essential ingredients into a tasty meal. These wraps were easy to make and were the perfect end-of-week option. If you don’t like your food with a lot of spice, reduce the amount of red pepper flakes.
Chicken chilli wraps recipe
Ingredients
1 Cos Lettuce
500g chicken mince
2 tsp. red pepper flakes
2 tsp. minced garlic
1/2 tsp. salt
1 tbsp. coconut aminos
2 tbsp. water
2 tbsp. sweet chilli sauce
Instructions
In a bowl, mix the water, coconut aminos, salt, garlic, and red pepper flakes.
Cut the lettuce at the stalk and wash the leaves.
Dry the lettuce leaves and store them in the fridge with a damp towel over the top.
Heat some oil in a large frying pan and add the minced chicken to the pan.
Pour the amino and chilli mixture over the chicken while it is cooking.
When the chicken is cooked, stir in the sweet chilli sauce
Plate up the cos leaves, spoon the cooked chicken into the leaves and serve.
In a bowl, mix the water, coconut aminos, salt, garlic, and red pepper flakes.
Cut the lettuce at the stalk and wash the leaves.
Dry the lettuce leaves and store them in the fridge with a damp towel over the top.
Heat some oil in a large frying pan and add the minced chicken to the pan.
Pour the amino and chilli mixture over the chicken while it is cooking.
When the chicken is cooked, stir in the sweet chilli sauce
Plate up the cos leaves, spoon the cooked chicken into the leaves and serve.
Nutrition
Per Serving:203 calories; 9.5g fat; 4.7g carbohydrates; 15.9g protein
Equipment
Mixing bowl
Whisk
Kitchen towel
Knife
Chopping board
Frying pan
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). It is here to help you understand the recipe. I generate my estimates using MyFitnessPal. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
Easy Clean Eats 