Lemon marinade

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Simple meals don’t have to be boring

I have been on a mission this year to make simple but tasty meals. The aim was to create recipes that can be prepared and cooked quickly on a busy weeknight.

We all struggle to make healthy and tasty meals while keeping on top of everything else in life. 

This recipe is healthy, delicious and easy to make recipes that you can cook on a single tray in the oven. The preparation takes no more than 20 minutes, that is all of the slicing, dicing and mixing. 

Each meal is portioned to feed four adults. 

Marinade makes it better

This is my go-to marinade for chicken at the minute. To free up some time on the weekends I have been bulk buying meat, preparing and then freezing the meat. Chicken has been the primary meat over the last few weeks, but it can get boring quickly. Enter this amazing marinade. When we can’t face boring plain chicken any more, I pull the chicken out to defrost before we go to bed. Next morning, I put the chicken in the marinade and let it hang out in fridge for the day. After our workouts I cook the chicken and stick it with some veggies. 

Dinner sorted.

Lemon marinade recipe

Ingredients

Lemon marinade ingredients.
Lemon marinade ingredients.
  • 250ml plain yoghurt
  • 2 garlic cloves 
  • 1 tsp. chilli powder
  • 1 tbsp. ground coriander
  • juice and zest 1 lemon
Add the yoghurt, chilli powder and ground coriander to a bowl.
Add the yoghurt, chilli powder and ground coriander to a bowl.
Add the garlic, lemon zest and juice to the bowl and mix well.
Add the garlic, lemon zest and juice to the bowl and mix well.
Lemon marinade mixed and ready to use.
Lemon marinade mixed and ready to use.
Chicken coated in marinade.
Chicken coated in marinade.
Marinaded chicken straight from the oven.
Marinaded chicken straight from the oven.

Lemon Marinade

  • Servings: 1
  • Rating: ★★★★★
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A fresh and zesty marinade that is a great way to make your chicken tasty and juicy



Credit: Cath @ easycleaneats

Ingredients

  • 250ml plain yoghurt
  • 2 garlic cloves 
  • 1 tsp. chilli powder
  • 1 tbsp. ground coriander
  • juice and zest 1 lemon

Directions

  1. Instructions
  2. Finely mince the two garlic cloves, mix in a bowl with yoghurt, chilli powder, coriander and lemon juice and zest.
  3. If marinating overnight you can add chicken and marinade to a zip lock bag and put it in the fridge if you are going to cook your chicken in a few hours just add the chicken to the bowl, cover the bowl and put it in the fridge.
  4. When you are ready to cook the chicken, remove any excess marinade, and cook
  5. The meat should remain very succulent because of the yoghurt.
  6. Cook the meat however you like.

Nutrition

Per Serving: 205 calories; 0 g fat; 24 g carbohydrates; 17 g protein

Equipment

  • Knife 
  • Chopping board
  • Mixing bowl
  • Zip lock bag
  • Measuring cup
  • Measuring spoons
  • Zester

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 ranch dressing

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Bonus recipe

This week I am posting two new recipes, one for a Ranch Impasta Salad and this Ranch dressing.

Alternative to the traditional

I love ranch dressing, it is creamy yet light with an amazing flavour of a traditional ranch dressing.

Ranch dressing recipe

Ingredients

  • 1/2 cup easy mayo
  • 1/2 cup coconut milk
  • 1/2 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. dill

Easy ranch dressing

  • Servings: 16
  • Rating: ★★★★★
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An easy to make dressing that is perfect to add a new dimension of flavour to your salad.



Credit: Cath @ easycleaneats

Ingredients

  • 1/2 cup easy mayo
  • 1/2 cup coconut milk
  • 1/2 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. dill

Directions

  1. Whisk together all of the ingredients and transfer the dressing into a jar.
  2. The dressing will keep in the fridge for up to one week.

Nutrition

Per Serving: 106 calories; 3 g fat; 19 g carbohydrates; g protein

Equipment

  • Jar
  • Whisk
  • Small mixing bowl
  • 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.

Broccoli chicken salad

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Kids are making friends with salad

I don’t like the kids getting older. I still think of them as the 5 and 3-year-olds I first met so many years ago. I struggle to reconcile the man-sized 13-year-old, and almost man-sized 10-year old that rock around the house now. While I struggle to think of the boys getting older, I eagerly embrace the ever-expanding list of foods they will eat and are willing to try.

One meal for all

For many years I would have to make multiple meals which made my weekends busy and annoying. We have finally reached a point that I can make one meal, and every person will eat it. I am sure every parent with fussy children understand how I feel and how much I longed for this day to come. It is so lovely I don’t have words to explain my joy. 

This salad was one of the first recipes that I managed to get everyone not only to eat, but enjoy so much they asked for it again. I know right.

Meets everyone’s needs

It might sound like I have it easy now, but it still isn’t simple to come up with a meal that fits the likes and dislikes of the family. New recipes need to meet fall in the small sweet spot that is in the centre of the family requirements

Jaime

  • Doesn’t like cold food unless the food is wet. 
  • Loves meat, the more animals in a meal the better.
  • Likes vegetables but not too many vegetables. 
  • This means salads have to be covered in a dressing or sauce before he will consider eating it and the balance of meat to vegetables has to be even.

Elliot

  • Doesn’t want to eat meat, wants to be a vegan (this is a whole blog post in the making). 
  • He will eat chicken but doesn’t like it.
  • Likes vegetables but not all vegetables.
  • Will eat hot or cold food and loves anything that can be smothered in mayo.

Liam

  • Loves meat.
  • Will eat hot or cold meals.
  • Not eats a range of vegetables including broccoli (his favourite), kale, green beans, carrots, onions and lettuce.
  • He doesn’t like spicy food or mayo.
  • Allergy to nuts.

Cath

  • Likes all meat.
  • Will eat all vegetables except peas (which are legumes anyway). 
  • I don’t care if it is hot or cold.
  • I like sauce any spicy food and sauces.
  • Allergy to nuts.

As you can see the space to find a meal that works for everyone is small, but I seem to have found a winner in this recipe.

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: ★★★★★
  • 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

  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.

Strawberry balsamic sauce

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Last of the berries  

I have a few cups of strawberries in the freezer and the last of the berries off the garden. To make the most of the final berries I am making this strawberry balsamic sauce to capture the taste of summer.  

Strawberry balsamic sauce on pancakes.
Strawberry balsamic sauce on pancakes.

Sweet and sour  

The flavour combination of sweet and sour has been around for a long time. If you can get the balance right, it is incredible. I think the combination of strawberries which are sweet and juicy with the tart flavour of a good quality balsamic vinegar is perfect.  

Multi-use sauce  

This sauce has many uses and is a great way to keep the taste of summer in the fridge for a few weeks. This sauce is an excellent topping on ice cream, pancakes, a cheesecake, cake, Panna cotta or even added to a smoothie. Alternatively, you can turn this sauce into jellies, if you do be warned the kids won’t want to eat them.  

Strawberry balsamic sauce recipe 

Ingredients 

  • ¼cup balsamic vinegar 
  • 2 cups strawberries 
  • 2tbsp. honey 
  • 1tbsp. fresh lemon juice 
  • 1tsp. vanilla extract 
  • ¼tsp. salt 
Strawberries cooking down.
Strawberries cooking down.
Strawberry balsamic sauce on pancakes.
Strawberry balsamic sauce on pancakes.

Strawberry balsamic sauce 

  • Servings: 12
  • Rating: ★★★★★
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Sweet and tangy sauce is just for grown ups



Credit: Cath @ easycleaneats

Ingredients

  • 1/4 cup balsamic vinegar 
  • 2 cups strawberries 
  • 2 tbsp. honey 
  • 1 tbsp. fresh lemon juice 
  • 1 tsp. vanilla extract 
  • 1/4 tsp. salt 

Directions

  1. Instructions 
  2. In a pan heat up the balsamic vinegar over high heat. 
  3. When the vinegar begins to bubble, turn the heat down to medium, let it simmer until it has reduced by half. 
  4. When the vinegar is thick and syrupy in texture, add the strawberries to the pan. 
  5. Then add the honey, lemon, vanilla and salt. 
  6. Simmer the mix over a medium heat until the strawberries break down, anywhere from 20 30 minutes. 
  7. For a smoother sauce blend it then strain. 
  8. Store the sauce in the fridge for up to a week. Store the sauce in the fridge for up to a week. 

Nutrition

Per Serving: 16 calories; 0 g fat; 4 g carbohydrates; 0 g protein

Equipment 

  • Saucepan 
  • Spoon 
  • Measuring spoons
  • Measuring cups
  • Blender
  • Sieve

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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Easy meals are what I live for, this salad one of the easiest things to make and so tasty it is ridiculous.

A classic with a spin

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 that we have bacon leftover from breakfast this is what I use it for. Bonus points for a plastic free meal when you use a big glass jar. 

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. Instructions 
  2. In the bottom of a jar mix together the mayo, milk, sour cream, salt and pepper.
  3. Add the bacon to the jar followed by the spring onions, tomatoes, iceberg lettuce, and then the cos lettuce.

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.

Courgette tots

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Once upon a time

Not so long ago there was a little boy that had a very limited diet. If was not a white carbohydrate or a sausage he wasn’t interested. The only vegetable he would eat was a potato. Fast forward a few years and that same boy now has a diet that includes carrots, peas, broccoli, kale and even the odd bit of lettuce. It was not an easy journey from ‘only potato’ to ‘can I try that?’. It took a great deal of patience, honesty and building trust. 

Courgette tots

Broccoli and beyond

Broccoli tots were our first real win on the vegetable front. I don’t know what it was that made them so successful with the little man but every time I made them he (and everyone else) cleared them out. They have been requested and enjoyed on a regular basis since then. 

Eat with the seasons

We try to eat with the seasons as much as possible, at the moment we have an abundance of courgettes. There is only so much courgette ravioli a girl can make before losing her mind, so I decided to try making a new variation of broccoli tots. 

This recipe kills two birds new veg for the kids to try out and Jaime not having to find a new girlfriend because of ravioli. This recipe is just the same as the original broccoli tots, it is only the preparation of the courgette is the key difference. The high water content in courgettes means that you have to take the extra step of removing the excess liquid, if not you have some soggy tots. 

Courgette tots recipe

Courgette tots ingredients
Courgette tots ingredients

Ingredients

  • 1 cup courgette, grated
  • 1 egg
  • 1/4 onion, minced
  • 1/4 cup cheddar cheese, grated
  • 2 tbsp. seasoned coconut flour salt and black pepper to taste
In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
Take two teaspoons and create a Quenelle, scoop up a mound of the mixture,
Take two teaspoons and create a Quenelle, scoop up a mound of the mixture,
Pass the mixture from one spoon to the other gently smoothing into an oval shape.
Pass the mixture from one spoon to the other gently smoothing into an oval shape.
Pass the mixture from one spoon to the other gently smoothing into an oval shape.
Pass the mixture from one spoon to the other gently smoothing into an oval shape.
Place on the baking tray
Place on the baking tray
Bake for 16-18 minutes, turning halfway through cooking until golden.
Bake for 16-18 minutes, turning halfway through cooking until golden.
Serve hot
Serve hot

Courgette tots

  • Servings: 8
  • Rating: ★★★★★
  • Print

These tots last seconds on the plate; truth be told they are a huge hit with everyone. They are a little messy and can take some time to make, but they are worth the effort.



Credit: Cath @ easycleaneats

Ingredients

  • 1 cup courgette, grated
  • 1 egg
  • 1/4 onion, minced
  • 1/4 cup cheddar cheese, grated
  • 2 tbsp. seasoned coconut flour
  • salt and black pepper to taste

Directions

  1. Preheat the oven to 200 degrees C/ 400 degrees F
  2. Line a baking tray with baking paper or a silicone liner
  3. Grate the courgette and press it to remove any excess liquid, I like to use a clean cotton dishtowel.
  4. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
  5. There are two ways to make the tots
  6. 1. take a tablespoon, get a heaped spoon of the mixture, and roll it into an oval.
  7. 2. take two teaspoons and create a Quenelle, scoop up a mound of the mixture, pass the mixture from one spoon to the other gently smoothing into an oval shape.
  8. Place on the baking tray and bake for 16-18 minutes, turning halfway through cooking until golden.Place on the baking tray and bake for 16-18 minutes, turning halfway through cooking until golden.

Nutrition

Per Serving: 38 calories; 2 g fat; 2 g carbohydrates; 2 g protein

Equipment

  • Baking tray
  • Baking paper or a silicone liner
  • Grater
  • Kitchen towel
  • Mixing bowl
  • Tablespoons 
  • Tongs 

Nutritional disclaimer

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

Small vanilla cupcakes with vanilla icing

Vanilla cupcakes

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Something sweet 

I realised recently that I don’t post a lot of sweet treats so thought I would give your something sweet this week. This is my grain-free vanilla cupcakes with sugar-free frosting. The cake mix is soft and airy which gives these cupcakes a real cake texture and taste without any sugar or grains.

Making it feel like real cake 

I often find that making cakes taste like cakes when you aren’t using standard cake ingredients is difficult. The light and fluffy texture are not easy to achieve unless you know that eggs hold the key. It has taken me a while to get the technique right, but I think I have it. Egg whites whisked to stiff peaks that are folded into a cake batter make grain free cakes light, fluffy and airy. You would swear you were biting into a sponge cake. 

Coconut flour 

Jaime has come to a decision that he doesn’t like coconut flour; he doesn’t like cookies and cakes baked with coconut flour. I didn’t have the heart to tell him that the tray of cupcakes he ate in one afternoon was made from coconut flour, I didn’t want to ruin his afternoon. When you bake with coconut flour, it is a good idea to remember that not all coconut flour is made equally. Sometimes coconut flour can be very dry, it will soak up all the liquid in your recipe and leave you with something difficult to eat. When I bake cakes with a new bag or brand of coconut flour, I like to leave the batter to hang out for 10 minutes. This is to make sure that the flour doesn’t steal all the moisture in my cake. If the flour is super thirsty, you can add a little more liquid and save the cake before you bake. 

Vanilla cupcakes recipe

Ingredients

  • 1/4 cup coconut flour
  • 1/8 tsp. salt
  • 1/8 tsp. baking soda
  • 3 eggs
  • 1/4 cup coconut oil
  • 2 tbsp. honey
  • 1 tbsp. vanilla bean paste

Vanilla cupcakes

  • Servings: 12
  • Rating: ★★★★★
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The cake mix is soft and airy which gives these cupcakes a real cake texture and taste without any sugar or grains.



Credit: Cath @ easycleaneats

Ingredients

  • 1/4 cup coconut flour
  • 1/8 tsp. salt
  • 1/8 tsp. baking soda
  • 3 eggs
  • 1/4 cup coconut oil
  • 2 tbsp. honey
  • 1 tbsp. vanilla bean paste

Directions

  1. Instructions
  2. Separate the egg whites and yolks. 
  3. Put the egg whites in a clean mixing bowl and whisk until they are stiff peaks. 
  4. Set the egg whites to one side
  5. Put the remaining ingredients into a food processor and blend together to create a smooth batter.
  6. Gently fold the egg whites into the batter.
  7. Line a 12- cup muffin pan with cupcake wrappers, the number of cakes you get will depend on how large your cake pan is
  8. Pour the batter into the cupcake wrappers, don’t overfill the cupcake wrappersPour the batter into the cupcake wrappers, don’t overfill the cupcake wrappers
  9. Bake at 180 degrees C/ 350 degrees F for 20 minutes
  10. Allow the cakes to cool completely before icing

Nutrition

Per Serving: 80 calories; 6 g fat; 5 g carbohydrates; 2 g protein

Equipment

  • Whisk
  • Bowl
  • Food processor
  • Muffin tin
  • Cupcake wrappers
  • 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.

Waldorf salad

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Easy make ahead salad 

It is a summer of salads!! The warm months mean lots of fresh veggies and endless possibilities for salad. Anyone that knows me knows I could eat salad for every meal, I love them, lots. Most of the time I stick with the simple mixture of protein, lettuce leaves, crunchy veg and a simple dressing. On occasion, I like to make something a little fancier. 

Classic Waldorf salad 

The original version of the Waldorf salad was made with apples, celery and mayonnaise. Later on, chopped walnuts were added to the dish and became integral. Every time I have seen Waldorf on a menu, it had walnuts included, thanks to my stupid nut allergy I have never had the pleasure of enjoying the salad. Until now. 

Switch it up 

Regular visitors here will know I can’t leave things alone, I have to mess around with recipes and switch out ingredients. The Waldorf salad was a prime candidate for me to mess with. First up was an alternative to walnuts. As with many recipes, I find that switching out nuts with sunflower seeds, this means you get all the crunch with no risk of death. Next up was bumping up the protein. Generally speaking, I have a high protein diet so having meat as part of my salad is essential. In this instance, I went with some cooked and cooled chicken. 

Meal prep winner 

This salad is one of my favourites for mixing up a big batch and portioning out for meals for the week. I like to make a double batch of the salad and keep it in the fridge ready for lunches, snacks and easy dinners when it is too hot to make a meal. 

Chicken Waldorf salad recipe

Ingredients 

Chicken Waldorf salad ingredients
Chicken Waldorf salad ingredients
  • 2 cups of cooked diced chicken 
  • 1 apple, diced 
  • 1 cup chopped celery 
  • 1 cup grapes, halved 
  • 1/2 cup chopped sunflower seeds 
  • 1/4 cup easy mayo
  • 2 tsp. lime juice 
  • 2 tsp. honey 
  • salt and pepper 
Chicken Waldorf salad
Chicken Waldorf salad
Chicken Waldorf salad

Chicken Waldorf salad

  • Servings: 8
  • Rating: ★★★★★
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A nut-free take on this classic salad



Credit: Cath @ easycleaneats

Ingredients

  • 2 cups of cooked diced chicken 
  • 1 apple, diced 
  • 1 cup chopped celery 
  • 1 cup grapes, halved 
  • 1/2 cup chopped sunflower seeds 
  • 1/4 cup easy mayo 
  • 2 tsp. lime juice 
  • 2 tsp. honey 
  • salt and pepper 

Directions

  1. In a bowl, combine chicken, apple, celery, and seeds. 
  2. In a bowl, combine the mayonnaise, lime juice, and honey. 
  3. Season to taste. 
  4. Spoon dressing over chicken salad and toss to coat. 

Nutrition

Per Serving: 262 calories; 10.6 g fat; 9.4 g carbohydrates; 11.4 g protein

Equipment

  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • 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.

Chocolate Drops

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My family love chocolate, when I say love I mean it, they will eat chocolate multiple times a day if I let them. I don’t mind them eating chocolate but like to make the chocolate as healthy as possible.

Chocolate drops ready to eat.
Chocolate drops ready to eat.

Slightly better for you

If you are looking for a sweet treat that doesn’t leave you feeling guilty, this could be the treat for you. The combination of chocolate, seeds and berries is perfect. You can make these up and keep them in the fridge (if they last that long), so you have a treat on hand when you need one.

Chocolate drops recipe 

Chocolate drops ingredients
Chocolate drops ingredients

Ingredients

  • 2 tbsp. chia seeds
  • 3 tbsp. sunflower seeds
  • 3 tbsp. pumpkin seeds
  • 3 tbsp. goji berries
  • 2 tbsp. coconut chips
  • 1/4 cup homemade chocolate
Chocolate drops with some white chocolate drizzle.
Chocolate drops with some white chocolate drizzle.

Chocolate drops  

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

Chocolate treats that don’t make you feel guilty



Credit: Cath @ easycleaneats

Ingredients

  • 2 tbsp. chia seeds
  • 3 tbsp. sunflower seeds
  • 3 tbsp. pumpkin seeds
  • 3 tbsp. goji berries
  • 2 tbsp. coconut chips
  • 1/4 cup homemade chocolate

Directions

  1. Melt the chocolate so that it is easy to pour, I like to use a saucepan.
  2. In a bowl mix the seeds and dried fruit.
  3. Line a baking tray with baking paper or a silicone liner.
  4. Pour the chocolate onto the baking tray.
  5. Sprinkle the seed and fruit mix over the top of the chocolate and press it in slightly.
  6. Put the chocolate into the fridge and allow it to set.
  7. Once the chocolate is set cut it into squares.
  8. Store the chocolate in a jar or an airtight container in the fridge.Store the chocolate in a jar or an airtight container in the fridge.

Nutrition

Per Serving: 90 calories; 6 g fat; 8.5 g carbohydrates; 3.9 g protein

Equipment

  • Mixing bowl
  • Saucepan
  • Spatula
  • Baking paper
  • Baking paper or a silicone liner 
  • Knife
  • Chopping board

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 Eggs

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Something different for breakfast

When I came up with this recipe, I wanted something different for breakfast but didn’t have anything specific in mind or much in the fridge. I know that huevous rancheros has a spicy tomato sauce, but I don’t always want a breakfast that has a tomato base. Sometimes I want something without sauce.

Mexican eggs from the pan

Raid the fridge recipe

The first time I tried to make Mexican eggs for breakfast, l used some leftover taco mince, salsa, and a leftover pepper. Nothing fancy or too complicated, just doing something fun with our taco leftovers. After some experimentation, l landed on a recipe that delivered everything I wanted. The spicy beef mixed with onions and peppers makes this a quick, easy and tasty option for brunch with friends or an easy weeknight meal. I’ve portioned this recipe for two people; if you want to feed more people, just double the recipe.

Mexican style eggs recipe

Mexican eggs ingredients

Ingredients 

  • 1 onion, chopped 
  • 1/2 green pepper, chopped
  • 1/2 red pepper, chopped 
  • 150g minced beef
  • Salt and pepper
  • 1/4 cup salsa
  • 2 eggs
In a pan over a medium heat add the peppers.
In a pan over a medium heat add the peppers.
And the onions to the pan.
And the onions to the pan.
Sauté over a medium heat.
Sauté over a medium heat.
Add the mince and seasoning.
Add the mince and seasoning.
Mix well.
Mix well.
Add the salsa to the pan.
Add the salsa to the pan.
Create two wells in the mixture.
Create two wells in the mixture.
Crack in two eggs to the pan.
Crack in two eggs to the pan.
Cover the pan with a lid and cook for a few minutes.
Cover the pan with a lid and cook for a few minutes.
When the eggs are cooked to your liking they are ready to serve.
When the eggs are cooked to your liking they are ready to serve.
Tasty eggs ready to eat.
Tasty eggs ready to eat.
Serve with a little bit of salsa.
Serve with a little bit of salsa.

Mexican style eggs

  • Servings: 2
  • Rating: ★★★★★
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Credit: Cath @ easycleaneats

Ingredients

  • 1 onion, chopped
  • 1/2 green pepper, chopped
  • 1/2 red pepper, chopped
  • 150g minced beef
  • Salt and pepper
  • 1/4 cup salsa
  • 2 eggs

Directions

  1. In a frying pan sauté the onion and peppers over a medium heat.
  2. Add the minced beef to the pan and season.
  3. Add the salsa to the beef when the meat is browned.
  4. Make two small wells in the meat, use the back of a spoon, this is where you can crack the eggs.
  5. Cover the pan with a lid and cook for a few minutes.
  6. When the eggs are cooked to your liking, it is ready to serve.

Nutrition

Per Serving: 202 calories; 8.1 g fat; 10.9 g carbohydrates; 21.3 g protein

Equipment

  • Knife
  • Chopping board
  • Scales
  • Measuring cup
  • Frying pan
  • Wooden spoon
  • 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.