Christmas fruit cake

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Do people like fruit cake? 

Fruitcake always makes me think of Christmas. 

Back in the UK, I remember there being a lot of fruitcakes at Christmas. I also remember that most of them came topped with marzipan, so I never got to eat them. 

Stupid almonds. 

Stupid nut allergy. 

I didn’t get a lot of Christmas fruitcake when I was younger, so I’ve made the most of it as an adult with full control of a kitchen. 

Christmas fruit cake
Christmas fruit cake

So nommy 

My former mother-in-law used to make kick-ass Christmas cake (maybe she still does, I don’t know). It is a fruitcake that comes with fondant icing and royal icing; there are berries and holly along with a Merry Christmas sign on it. Totes amazing. I love the cake, but the sugar crash afterwards is not so lovable. I’m not overly happy about how it fills up my carb pockets either. 

Christmas without the carb coma 

Anyway. Rather than pass on the chance to eat fruitcake, I decided to adapt a recipe so that I can drop the sugar and flour to make them more guilt-free (and sugar crash-free). 

Taking the sugar-filled Christmas fruitcake recipe as the base, I set about making changes and eating some mistakes. After a bit of experimentation, I landed on the perfect recipe that was moist, dense, but not stodgy. To minimise the impact on my carb pockets, I decided not to add icing to my cake, but if you are happy to make the trade, feel free to add whatever icing makes you happy.  

A sweet treat to enjoy

In years gone by, any baking I did would barely last a day before it was completely consumed, and often I would be lucky to get any piece of my creation. Thankfully, that is no longer the case. I actually have the opposite problem now, my baked goods need to go in the freezer so they don’t start growing a furry coat before I can finish them.

We have a winner 

I swapped out the wheat flour and regular sugar; I like using a mix of dried fruit soaked in a bit of rum to make sure the cake stays nice and moist. You can leave out the booze if your little people like fruit cake, or leave it in if you want them to take a nap.  If you want his sweet treat to last, it can be portioned and stored in the freezer for a taste of Christmas anytime you need it. 

Gluten-Free Christmas fruit cake recipe

Christmas fruit cake ingredients
Christmas fruit cake ingredients

Ingredients

  • 3 egg whites
  • 2 eggs
  • 1/4 cup coconut cream
  • 1/3 cup maple syrup
  • 1/2 tsp. baking soda
  • 1/2 cup coconut flour
  • 2 tsp. vanilla bean paste
  • 1/2 cup butter, melted
  • 1 1/2 cups fruit cake mix
  • optional – 1/4 cup rum

Instructions

Preheat the oven to 180 degrees C/ 350 degrees F

Shift the flour and baking soda together in a bowl.

Shift the flour and baking soda together in a bowl
Shift the flour and baking soda together in a bowl
Shift the flour and baking soda together in a bowl
Shift the flour and baking soda together in a bowl

In another bowl, whisk together the two eggs, melted butter, coconut cream, vanilla, and maple syrup until the mixture is foamy.

In another bowl, mix together the two eggs
In another bowl, mix together the two eggs
In another bowl, mix together the melted butter, coconut cream, vanilla and maple syrup until it is foamy.
In another bowl, mix together the melted butter, coconut cream, vanilla and maple syrup until it is foamy.

Mix the wet and dry ingredients, then set the fruit cake mix aside.

Mix together the wet and dry ingredients
Mix together the wet and dry ingredients
Mix together the wet and dry ingredients
Mix together the wet and dry ingredients

In a bowl, whisk the egg whites until they form soft peaks.

In a bowl, whisk the egg whites until they are soft peaks.
In a bowl, whisk the egg whites until they are soft peaks.

Mix the fruit cake mix into the batter.

Mix in the fruit cake mix to the batter.
Mix in the fruit cake mix to the batter.

Fold the egg whites into the batter.

Fold the egg whites into the batter.
Fold the egg whites into the batter.
Fold the egg whites into the batter.
Fold the egg whites into the batter.

Pour the batter into a lined cake tin.

Fold the egg whites into the batter.
Fold the egg whites into the batter.
Mini fruit cakes ready for the oven
Mini fruit cakes ready for the oven

Bake for 30 minutes at 180 degrees C/ 350 degrees F.

Christmas cake fresh from the oven
Christmas cake fresh from the oven
Full cake and mini cakes
Full cake and mini cakes

Gluten-free Christmas fruit cake

  • Servings: 12
  • Rating: ★★★★★
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What would Christmas be without some fruit cake. This fruit cake is moist and full of fruit (and a little rum).



Credit: Cath @ easycleaneats

Ingredients

  • 3 egg whites
  • 2 eggs
  • 1/4 cup coconut cream
  • 1/3 cup maple syrup
  • 1/2 tsp. baking soda
  • 1/2 cup coconut flour
  • 2 tsp. vanilla bean paste
  • 1/2 cup butter, melted
  • 1 1/2 cups fruit cake mix
  • 1/4 cup rum (optional)

Directions

  1. Preheat the oven to 180 degrees C/ 350 degrees F
  2. Shift the flour and baking soda together in a bowl.
  3. In another bowl, mix together the two eggs, melted butter, coconut cream, vanilla and maple syrup until it is foamy.
  4. Mix together the wet and dry ingredients leave the fruit cake mix to one side.
  5. In a bowl, whisk the egg whites until they are soft peaks.
  6. Mix in the fruit cake mix to the batter.
  7. Fold the egg whites into the batter.
  8. Pour the batter into a lined cake tin.Pour the batter into a lined cake tin.
  9. Bake for 30 minutes at 180 degrees C/ 350 degrees F.

Nutrition

Per Serving: 236 calories; 10 g fat; 32 g carbohydrates; 3 g protein

Equipment 

  • Electric whisk 
  • Large mixing bowls x2
  • Wooden spoon or spatula 
  • Cake tin 
  • Cooling rack 
  • 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.


Reuben bowl

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Starting the year with a bowl

Last Christmas, I spent some quality time with friends playing Unstable Unicorns, Settlers of Catan and Exploding Kittens. To go with all of the fun games, there were a lot of drinks and good food to keep us going. One of my favourite dishes was the trusty Reuben bowl. It is always a crowd pleaser, and on long, hot summer days, it is perfect for grazing between fun activities.

Switching up the traditional Reuben

I’m a big fan of the Reuben sandwich, the combination of pastrami, sauerkraut and dressing is always a winner in my book. While I love the traditional flavours, I swear there is something wrong with my brain; it always looks for ways to adapt recipes to make them more interesting or change them up in some way. This recipe is an excellent example of my brain doing what it does best. My corned beef has a great crust and flavour, thanks to the seared outside and brine. It is a worthy replacement for pastrami and is much easier to get than brisket. To switch out sauerkraut was easy. I know from experience that corned beef and cabbage go together perfectly, so that was a no-brainer. The challenge was finding a flavour that could replace the tang of the sauerkraut without overpowering the corned beef. It took a few tries before I landed on sesame seed oil; it may appear to be an odd flavour to go with, but trust me, it works. The sesame seed oil adds a rich, nutty flavour to the cabbage that complements the other flavours without being overpowering. While this recipe doesn’t look anything like the traditional Reuben, I promise that if you give it a try, you won’t be disappointed.

Reuben bowl recipe

Ingredients

  • 1kg corned beef, cooked
  • 1 head cabbage, cut into strips
  • 3 tbsp. Sesame oil
  • salt and pepper
  • 2 garlic cloves, minced
  • 250g mozzarella cheese
  • 3/4 cup thousand Island dressing

Instructions

Cook your corned beef, you can check out my recipe for corned beef.

Take a large pot and place it over a medium heat.

Heat a little of the sesame oil and sauté the cabbage in batches with some of the garlic.

Take care not to burn the garlic while the cabbage is cooking.

Season the cabbage as it is cooking.

Place the sautéed cabbage in a large bowl and sprinkle over half of the cheese.

Spread the corned beef on top of the cabbage and top with the remaining cheese.

Drizzle with dressing, then serve.

“Reuben

  • Rating: ★★★★★
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“Another



Credit: Cath @ easycleaneats

Ingredients

  • 1kg corned beef, cooked
  • 1 head cabbage, cut into strips
  • 3 tbsp. Sesame oil
  • salt and pepper
  • 2 garlic cloves, minced
  • 250g mozzarella cheese
  • 3/4 cup thousand Island dressing

Directions

  1. Take a large pot and place it over a medium heat.
  2. Heat a little of the sesame oil and sauté the cabbage in batches with some of the garlic.
  3. Take care not to burn the garlic while the cabbage is cooking.
  4. Season the cabbage as it is cooking.
  5. Place the sautéed cabbage in a large bowl and sprinkle over half of the cheese.
  6. Spread the corned beef on top of the cabbage and top with the remaining cheese.
  7. Drizzle with dressing, then serve.

Nutrition

Per Serving: 424 calories; 19g fat; 20g carbohydrates; 26g protein

Equipment

  • Knife
  • Chopping board
  • Measuring cups
  • Measuring spoons
  • Kitchen scale
  • Large pan
  • 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.

Seed crackers

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Nut-free option blurb

I am one of those unfortunate people who are allergic to not only peanuts but also tree nuts. When it comes to food options, not having nuts on the menu can be challenging at times and frustrating at others. There are so many foods I would love to try or eat regularly, but will never get the chance, thanks to nuts. Not eating nuts doesn’t have to be the end of the world; there are always replacements and alternatives that mean you can have a nut-free option. This recipe is my attempt to create a nut-free version of a usually nut-packed recipe.

Crackers are back on the menu

Crackers and cheese, oh, how I had missed thee. For a long time, crackers were off the menu because the wheat flour and sugar didn’t agree with my system. I wanted to find a suitable replacement that didn’t taste like cardboard.

Perfect cracker 

After a little trial and error, I came up with these nut-free crackers that are family-friendly and guilt-free. There are no fillers or gums in these crackers; the water and chia seeds bind everything together without ending up with soggy crackers. The recipe below creates plain and unflavoured crackers; they are an excellent starting point to add any flavour you want. 

Seed crackers
Seed crackers

Range of flavours

  • 1/2 tsp. salt, 1 tbsp. garlic powder and 1 tbsp. rosemary
  • 1 tbsp. paprika, 1/2 tsp. salt and 1 tsp. chilli flakes 
  • 1 tbsp. caraway seeds and 1 tbsp. ground coriander
  • 1 tsp. thyme, 1 tsp. garlic powder and 1/2 tsp. lemon zest

Seed crackers recipe

Seed crackers ingredients
Seed crackers ingredients

Ingredients

  • 100g sunflower seeds
  • 30g pumpkin seeds
  • 25g sesame seeds
  • 75g chia seeds
  • 250ml water

Instructions

In a bowl, mix chia seeds with water and let them sit for 10 minutes. The chia seeds will then soak up the water and become sticky.

In a food processor, blend half of the sunflower seeds and pumpkin seeds until they are ground to a powder consistency.

Transfer the ground seeds to a bowl.

Add the remaining seeds to the bowl along with any seasoning and mix well.

Seed cracker mix ready to spread out
Seed cracker mix ready to spread out

Add the chia seed mix to the bowl and make sure it is well combined.

Preheat the oven to 170 degrees C/ 330 degrees F.

Line a baking tray with baking paper or a silicone liner and spread the seed mix over the tray. 

The mix should be thin but without holes.

Seed cracker mix ready for the oven
Seed cracker mix ready for the oven

Use a knife to score marks in the mix, making it easier to break into crackers later.

Bake for 1 hour at 170 degrees C/ 330 degrees F.

When the crackers are completely dry and a light golden colour, take them out of the oven. 

Allow the crackers to cool for a few minutes before breaking them along the score marks. 

Allow the crackers to cool completely before serving or storing.

Seed crackers
Seed crackers

“Seed

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“Seed



Credit: Cath @ easycleaneats

Ingredients

  • 100g sunflower seeds
  • 30g pumpkin seeds
  • 25g sesame seeds
  • 75g chia seeds
  • 250ml water

Directions

  1. In a bowl, mix chia seeds with water and let them sit for 10 minutes. The chia seeds will then soak up the water and become sticky.
  2. In a food processor, blend half of the sunflower seeds and pumpkin seeds until they are ground to a powder consistency.
  3. Transfer the ground seeds to a bowl.
  4. Add the remaining seeds to the bowl along with any seasoning and mix well.
  5. Add the chia seed mix to the bowl and make sure it is well combined.
  6. Preheat the oven to 170 degrees C/ 330 degrees F.
  7. Line a baking tray with baking paper or a silicone liner and spread the seed mix over the tray.
  8. The mix should be thin but without holes.
  9. Use a knife to score marks in the mix, making it easier to break into crackers later.
  10. Bake for 1 hour at 170 degrees C/ 330 degrees F.
  11. When the crackers are completely dry and a light golden colour, take them out of the oven.
  12. Allow the crackers to cool for a few minutes before breaking them along the score marks.
  13. Allow the crackers to cool completely before serving or storing.

Nutrition

Per Serving:50 calories; 4g fat; 2g carbohydrates; 2g protein

Try this with

  • Cheese
  • Dips

Equipment

  • Small mixing bowl
  • Large mixing bowl
  • Food processor or spice mill
  • 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.

Courgette crust pizza

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Fancy a slice?

Yes, yes, I do, but I won’t be eating any of the tasty pizza available from your local pizzeria. I think I’ll go for the low-carb, tummy-friendly option of courgette pizza crust. There is nothing better than getting a sneaky treat without having to deal with that horrible, bloated, and sick feeling.

Eat more it is good for you!

To make this recipe as healthy as possible, I have packed in heaps of courgettes. The eggs help bring up the protein content, which is a nice bonus.  

Courgette can be soggy

When working with courgettes in this kind of recipe, it is crucial to remove as much moisture as possible. If you can wring the crap out of your courgettes, you don’t end up with a sloppy meal. To get the liquid out, I like to finely grate the courgette into a clean kitchen cloth. Next, create a ball and squeeze it as hard as possible. I like to squeeze in batches to ensure I don’t miss any liquid that’s still hanging around. This means you end up with a dry base that will bind together and give you a crisper pizza base.

Homemade pizza sauce

To complement this tasty pizza base, I like to use my homemade pizza sauce, topped with some fresh basil from the garden, which makes this the perfect pizza.

Courgette crust pizza recipe

Ingredients

  • 8 cups courgette, grated
  • 1 cup cheddar cheese, grated
  • 1/3 cup coconut flour
  • 2 garlic cloves, minced
  • 3 tsp. dried oregano
  • 1 tsp. basil
  • 2 eggs, beaten
  • 1/2 tsp. salt
  • Pizza sauce
  • Mozzarella cheese 
  • Pizza toppings of choice

Instruction

Preheat the oven to 300 degrees C/ 550 degrees F. 

If you have a pizza stone put it in the oven while it preheats. 

If you do not have a pizza stone put a baking tray in the oven to heat up.

Grate the courgette and press it to remove any excess liquid, I like to use a clean cotton dishtowel.

In a large bowl, combine the courgette with the cheese, flour, garlic, oregano, basil, eggs, and salt.

Mix everything together with your hands; make sure it is evenly combined.

Cut a piece of baking paper that fits onto your pizza stone or baking tray.

Put the baking paper onto a chopping board so that it is easy to transfer the pizza crust to the oven.

Lay out your pizza dough mix onto the baking paper or a silicone liner. 

Use your fingers to spread it out; you should spread it out to a thickness of about 1 cm.

Transfer your pizza crust on the baking paper to the preheated pizza stone/baking tray.

Bake until the crust starts to brown, usually between 8 15 minutes, it will depend on your oven.

Once cooked take the pizza out of the oven, be sure to leave it on the baking paper when you take it out of the oven.

Top your pizza then put it back into the oven and bake for about 5 minutes.

“Courgette

  • Servings: 6
  • Rating: ★★★★★
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“These



Credit: Cath @ easycleaneats

Ingredients

  • 8 cups courgette, grated
  • 1 cup cheddar cheese, grated
  • 1/3 cup coconut flour
  • 2 garlic cloves, minced
  • 3 tsp. dried oregano
  • 1 tsp. basil
  • 2 eggs, beaten
  • 1/2 tsp. salt
  • Pizza sauce
  • Mozzarella cheese
  • Pizza toppings of choice

Directions

  1. Preheat the oven to 300 degrees C/ 550 degrees F.
  2. If you have a pizza stone put it in the oven while it preheats.
  3. If you do not have a pizza stone put a baking tray in the oven to heat up.
  4. Grate the courgette and press it to remove any excess liquid, I like to use a clean cotton dishtowel.
  5. In a large bowl, combine the courgette with the cheese, flour, garlic, oregano, basil, eggs, and salt.
  6. Mix everything together with your hands; make sure it is evenly combined.
  7. Cut a piece of baking paper that fits onto your pizza stone or baking tray.
  8. Put the baking paper onto a chopping board so that it is easy to transfer the pizza crust to the oven.
  9. Lay out your pizza dough mix onto the baking paper or a silicone liner.
  10. Use your fingers to spread it out; you should spread it out to a thickness of about 1 cm.
  11. Transfer your pizza crust on the baking paper to the preheated pizza stone/baking tray.
  12. Bake until the crust starts to brown, usually between 8 15 minutes, it will depend on your oven.
  13. Once cooked take the pizza out of the oven, be sure to leave it on the baking paper when you take it out of the oven.
  14. Top your pizza then put it back into the oven and bake for about 5 minutes.

Nutrition

Per Serving: 277 calories; 26 g fat; 27 g carbohydrates; 16 g protein

Equipment

  • Grater
  • Kitchen cloth/ dishtowel
  • Bowl
  • Spoon
  • Pizza stone/baking tray
  • Measuring cups
  • Measuring spoons
  • Kitchen towel 
  • Baking paper or a silicone liner

Macros

The macros as for the pizza base only not for any toppings

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.

Tandoori chicken skewers

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Spicy on the BBQ

The weather has been warming up, and I want to spend more of my time outside enjoying the beauty New Zealand has to offer. When the weather warms up, I want to spend less time hanging out in a hot kitchen; what an excellent excuse to get the BBQ cleaned and fired up. I love cooking over real flames, and the added flavours from cooking over charcoal are hard to beat.

Fire + spicy + meat = awesome!

Op shop inspiration

I bought a backyard BBQ cookbook a few years back on a trip to the Op Shop up in Whangarei. I loved that it was a Man’s cookbook, all about Manly cooking over an open flame without the womenfolk getting in the way. The recipes are all simple and don’t have heaps of prep. They are designed to let the good ingredients and smoke do all the work. While I found the idea of manly cooking requiring no women other than to bring out beers highly amusing, the cooking style and simplicity of the recipes felt like a good fit for me; easy and clean. While skimming through the cookbook, I found the good old chicken and veg skewer recipe, and it got me thinking: Could you make the standard meat and veg skewer better? Yes, you can, or I wouldn’t be posting this recipe.

Tandoori skewers

My backyard BBQ cookbook got me thinking about other foods that use smoke and flames to add more flavour to the food; the answer was reasonably obvious: tandoori. While the tandoor is made of clay and doesn’t use charcoal, the principles are the same- smoke, flames, and meat give you amazing flavours. I always have a jar of tandoori-style spice mix in my pantry to add a bit of extra spice to dinner when needed. I decided to combine BBQ and Indian inspired flavours to deliver something spicy and new for dinner.

Tandoori chicken skewers

Not to hot

While I have nothing against the gas BBQ, I prefer the charcoal BBQ results. Charcoal BBQS take longer to set up and start cooking with, but once they are up and running, they are straightforward to use and can look after themselves and cook your food without too much effort from you. I am not a BBQ expert, but I know what works well for my cooking style and the recipes I have created or used. For this recipe, I set my BBQ up for indirect heat and put the skewers on to cook once all the charcoal had burned and was white. The BBQ internal temperature was around 300 degrees C or 600 degrees F, meaning the meat and veggies were cooked in minutes. Getting the temperature right before you put your food on the BBQ is key. If you put the food on when the BBQ is too hot, you end up with meat that is burned on the outside and raw in the middle. This is dangerous when you are cooking chicken. 

Tandoori chicken skewers recipe

Tandoori chicken skewers ingredients

Ingredients 

  • 1/3 cup tandoori spice powder 
  • 1 tbsp lime juice 
  • 2 garlic cloves, crushed 
  • 3 chicken breast, cubed 
  • 1/2 green pepper, cubed 
  • 1/2 red pepper, cubed 
  • 1 red onion, cubed-quartered, then halved 
  • 1/2 cup olive oil 
  • salt and pepper 

Instructions

Mix together the garlic, olive oil, salt, pepper, lime juice, and tandoori spice powder in a bowl. 

Place the tandoori spice powder in a large bowl.
Add the lime juice.
Add the garlic and oil a little at a time.
Mix well.
When you have added all the oil you will have a smooth paste.

Add the chicken to the bowl with the tandoori paste, mix to coat the chicken. 

Ad the chicken to the paste.
Mix well.
Make sure that chicken is fully coated
Get the vegetables and chicken together to start building the skewers

Thread the chicken, onion, pepper and peppers onto soaked bamboo skewers. 

Thread the chicken, onion, pepper and peppers onto soaked bamboo skewers. 
Keep adding chicken, onion and peppers to the skewer
Repeat with the remaining vegetables and chicken

Brush the extra paste onto the skewers. 

Cook the skewers on an oiled BBQ or in a chargrill pan, turning occasionally. 

Cook the skewers on an oiled BBQ or in a chargrill pan, turning occasionally. 

The chicken should be cooked through in about 10 minutes. 

Serve hot with some salad

“Tandoori

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“A



Credit: Cath @ easycleaneats

Ingredients

  • 1/3 cup tandoori paste
  • 1 tbsp lime juice
  • 2 garlic cloves, crushed
  • 3 chicken breasts, cubed
  • 1/2 green pepper, cubed
  • 1/2 red pepper, cubed
  • 1 red onion, cubed, quartered, then halved
  • 1/2 cup Olive oil
  • salt and pepper

Directions

  1. Mix the garlic, olive oil, salt, pepper, lime juice, and tandoori paste in a bowl.
  2. Add the chicken to the bowl with the tandoori paste and mix to coat the chicken.
  3. Thread the chicken, onion, pepper and peppers onto soaked bamboo skewers.
  4. Brush the extra paste onto the skewers.
  5. Cook the skewers on an oiled BBQ or in a chargrill pan, turning occasionally.
  6. The chicken should be cooked through in about 10 minutes.

Nutrition

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

Equipment 

  • Knife
  • Chopping board
  • Mixing bowl
  • Measuring spoons
  • Measuring cups
  • Fork
  • Spoon
  • Wooden skewers

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.

Tuna lettuce wrap

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For a long time, tuna was a staple of a weekend lunch menu; tuna cheese melts were all I could make to satisfy hungry children. While I was happy to provide a high-protein lunch to the kids, I quickly got over eating leftover tuna or munching on tuna melts each week.

Mixing things up

In an effort to make tuna more interesting and easier to eat (every weekend), I came up with these tasty wraps. Anyone who knows me knows I love salad, so what could be better than mixing tuna and salad? Introducing fresh vegetables adds much-needed texture and new flavours to some boring tuna, while the avocado dressing is a great replacement for mayo. A simple solution to a repetitive problem. Now I get to choose when to eat tuna (and it isn’t every weekend), these tuna wraps are always my go-to option.

These lettuce wraps are the best way to eat tuna if you ask me. 

Tasty tuna lettuce wraps ready to eat

Tuna lettuce wrap recipe

Tuna lettuce wrap ingredients

Ingredients

  • 4 lettuce leaves
  • 120g tinned tuna, drained
  • 1 red pepper, thinly sliced
  • 1/4 cup cherry tomatoes, quartered
  • 1/4 cup carrot, grated
  • 1/2 red onion thinly sliced
  • 2 tbsp. Avocado Dressing

Instructions

Take a large mixing bowl.

Take a large mixing bowl.
Take a large mixing bowl.

Mix the tuna, peppers, carrots, tomatoes, and red onion in the bowl.

Add the tuna.
Add the tuna.
Add the tomatoes.
Add the tomatoes.
Add the peppers.
Add the peppers.
Add the carrots.
Add the carrots.
Add the onions.
Add the onions.
Mix everything together
Mixing everything together.
Mixed tuna and vegetables.
Mixed tuna and vegetables.

Place lettuce leaves on a plate.

Add the avocado dressing.

Add two tablespoons of avocado dressing.
Add two tablespoons of avocado dressing.
Mix well.
Mix well.
Tuna mix ready to plate up.
Tuna mix ready to plate up.

Mix well.

Divide the mixture between the lettuce leaves.

Place the lettuce leaves on a plate.
Place the lettuce leaves on a plate.
Divide the tuna mixture between the leaves.
Divide the tuna mixture between the leaves.
Lettuce wraps ready for dressing.
Lettuce wraps ready for dressing.

You can drizzle each wrap with a bit more avocado dressing before serving.

Drizzle some dressing over each wrap.
Drizzle some dressing over each wrap.

Serve and enjoy!

Lettuce wraps ready to eat.
Lettuce wraps ready to eat.

Tuna Lettuce Wrap

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

Ingredients

  • 4 lettuce leaves
  • 120g tinned tuna, drained
  • 1 red pepper, thinly sliced
  • 1/4 cup cherry tomatoes, quartered
  • 1/4 cup carrot, grated
  • 1/2 red onion, thinly sliced
  • 2 tbsp. Avocado Dressing

Directions

  1. Take a large mixing bowl.
  2. Mix the tuna, peppers, carrots, tomatoes, and red onion in the bowl.
  3. Add the avocado dressing.
  4. Mix well.
  5. Place lettuce leaves on a plate.
  6. Divide the mixture between the lettuce leaves.
  7. You can drizzle each wrap with a bit more avocado dressing before serving.

Nutrition

Per Serving: 111 calories; 2 g fat; 9 g carbohydrates; 17 g protein

Equipment

  • Grater
  • Knife
  • Chopping board
  • Fork
  • Spoon
  • 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.

Tuna lettuce wraps

Corned beef

1 Comment

I never had any interest in corned beef when I was younger. I thought of corned beef as something nasty that came in a can and smelled a bit gross. While I still think that the corned beef in a can is gross, I do like a nice chunk of corned beef cooked just right. As with all things, learning how to do something right is a key to success; cooking the meat right is no exception.

A good crust

The first few times I made corned beef, I simply plopped the meat in the pan with some water and boiled it. Boring, I know. I decided to see what would happen if I seared the meat before boiling. The difference in flavour was amazing. I could not believe how much better the corned beef was. I know I shouldn’t be surprised that searing meat makes such a difference, but I was. The simple step adds a depth of flavour to any dish and brings out the best in your meal. 

Instant Pot vs Cooker top

A few years ago, I decided to buy an Instant Pot when my old slow cooker died. It was a game-changer for slow cooking, but it changed my life thanks to the pressure cooker function. I remember the 1980s pressure cooker in my Nan’s kitchen with the valve that sounded like a jackhammer when it was time to release the pressure, and it scared the crap out of me. Thankfully, the Instant Pot pressure cooker setting is easy to use and has a beep to let you know when it is ready to release the pressure, not a jackhammer. When it comes to making corned beef now, I always break out the Instant Pot, mainly because it is so easy to use and I get perfectly cooked meat every time. On the rare occasions when my Instant Pot is in use and my corned beef is cooking on the stove, I have found that the cast iron pot is the best for simmering the meat. Whatever option you are going with, just make sure that you have enough water to completely cover the meat to make sure it ends up tender and juicy.

Corned beef

Ingredients 

  • 2kg Corned beef
  • 2 bag leaves
  • 12 peppercorns
  • 2 tbsp coconut aminos

Instruction

Preheat a heavy-bottomed or cast-iron frying pan.

Sear all sides of the beef to create a golden crust.

If using an Instant Pot, place all the ingredients in the pot with water up to the minimum water line.

Set the Instant Pot to cook on the pressure cooking setting, on high for 90 minutes. 

Allow the pressure to release naturally.

Alternatively

Place the peppercorns, bay leaves, coconut aminos and seared meat in a large stockpot.

Cover the meat with boiling water.

Bring the water to a rolling boil.

Reduce the heat to allow the meat to simmer, and cover the pan gently.

Simmer the meat for 40 minutes per 500g of meat.

Once the meat is cooked, remove it from the pan.

Let it rest for 15 minutes before shredding.

Corned beef

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

“Easy



Credit: Cath @ easycleaneats 

Ingredients

  • 2kg Corned beef
  • 2 bay leaves
  • 12 peppercorns
  • 2 tbsp coconut aminos

Directions

  1. Preheat a heavy bottom or cast won frying pan.
  2. Sear all sides of the beef to create a golden crust.
  3. If using an Instant pot place all of the ingredients in the pot with water up to the no higher than the minimum water line.
  4. Set the Instant pot to cook on the pressure cooking setting, on high for 90 minutes.
  5. Allow the pressure to release naturally.
  6. Alternatively
  7. Place the peppercorns, bay leaves, coconut aminos and seared meat in a large stockpot.
  8. Cover the meat with boiling water.
  9. Bring the water to a rolling boil.
  10. Reduce the heat to allow the meat to gently simmer, cover the pan.
  11. Simmer the meat for 40 mins per 500g of meat.
  12. Once the meat is cooked, remove it from the pan.
  13. Let it rest for 15 minutes before shredding.

Nutrition

Per Serving:196 calories;5 g fat; 2 g carbohydrates; 35 g protein

Equipment 

  • Cast iron frying pan
  • Tongs
  • Stockpot with a lid

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.

Breakfast salad

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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.

Something fresh

I love salad—sad but true. I could probably eat salad for every meal and never get bored. Breakfast salads are a great option when you want something a little different to start your day. This breakfast is clean, easy, and a cool take on cooked breakfast. The recipe is enough to feed two hungry people, so you can scale it to suit your needs.

Friday morning treat breakfast

This morning, I started work later than usual, which meant I had an opportunity to make myself a nice breakfast. A breakfast salad with coffee would be enough to set me up for the day. Perfectly poached eggs with bacon and fresh salad were just what I needed.

Breakfast salad recipe

Ingredients

  • 4 eggs
  • 4 bacon rashers
  • 2 handfuls mixed leaves
  • 1 cucumber, julienne
  • 1 avocado, cubed
  • 10 cherry tomatoes, halved
  • 1 handful of sweet potato strips
  • 1 tsp. Dijon mustard
  • 4 tbsp. olive oil
  • 1 tbsp. apple cider vinegar

Instructions

Over medium heat in a frying pan, cook off the bacon until it is crisp, then set to one side to cool.

Once the bacon has cooled, cut it into thin strips.

In the same frying pan, add some oil and fry off the sweet potato pieces until they are crisp, then drain on some kitchen paper.

Combine the cucumber, leaves, avocado, and tomatoes in a large mixing bowl.

Mix the mustard, oil, and vinegar in a jar, then pour over the salad.

Mix the salad, ensure the dressing covers everything, and then mix in the bacon.

Divide the salad between two plates.

While mixing the salad, boil a pan of water, ready to poach the eggs. 

Once boiling, reduce the heat and crack in the eggs.

When the egg whites have set, remove the eggs from the water and place them on the salad.

Finish the salad with the sweet potato strips.

Breakfast salad

  • Servings: 2
  • Rating: ★★★★★
  • Print

Breakfast salads are a great option when you want something a little different to start your day.



Credit: Cath @ easycleaneats 

Ingredients

– 4 eggs – 4 bacon rashers – 2 handfuls mixed leaves – 1 cucumber, julienne – 1 avocado, cubed – 10 cherry tomatoes, halved – 1 handful of sweet potato strips – 1 tsp. Dijon mustard – 4 tbsp. olive oil – 1 tbsp. apple cider vinegar

Directions

  1. Over medium heat in a frying pan, cook off the bacon until it is crisp, then set to one side to cool.
  2. Once the bacon has cooled, cut it into thin strips.
  3. In the same frying pan, add some oil and fry off the sweet potato pieces until they are crisp, then drain on some kitchen paper.
  4. Combine the cucumber, leaves, avocado, and tomatoes in a large mixing bowl.
  5. Mix the mustard, oil, and vinegar in a jar, then pour over the salad.
  6. Mix the salad, ensure the dressing covers everything, and then mix in the bacon.
  7. Divide the salad between two plates.
  8. While mixing the salad, boil a pan of water, ready to poach the eggs. 
  9. Once boiling, reduce the heat and crack in the eggs.
  10. When the egg whites have set, remove the eggs from the water and place them on the salad.
  11. Finish the salad with the sweet potato strips.

Nutrition

Per Serving:560 calories;49 g fat; 14g carbohydrates; 24g protein

Equipment

  • Frying pan x2
  • Knife
  • Chopping board
  • Mixing bowl
  • Tongs
  • Slotted 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.

Carrot taco shells

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Everything is awesome 

I feel like Taco Tuesday has been a thing for a long time, but it seems to be a new regular feature in people’s lives now (thank you, Lego Movie). #everythingisawesome 

Taco Tuesday is a regular feature in my house, mainly because I love tacos, and what could be better after a day in the office and a monster workout?  

Extra veggies for the kids 

I enjoy using egg wraps with my tacos, and while traditional corn taco shells are great, I sometimes want to increase my vegetable intake. In the past, I was quite creative in sneaking vegetables into my children’s diets. Carrot taco shells were one of my sneaky ways to get kids to eat veggies without complaint, and now they are my go-to method for using up those carrots in the fridge before they start looking sad.

Worth the effort 

I will be honest, these taco shells take a little bit of effort; they probably aren’t an easy option for a weeknight, but if you make them on the weekend, they will keep well in the fridge in an airtight container. If you are making them ahead of time, they are easy to re-crisp in the oven or in the trusty air fryer.

Carrot taco shells recipe

Ingredients

  • 200g carrots, cooked and grated
  • 75g cheese, grated 
  • 2 eggs
  • 3 tbsp. Oat flour

Peel the carrots and cook them in boiling water for about 10 minutes. 

Drain the carrots and let them cool before grating the carrots.

Squeeze out the excess water from the grated carrots, so the taco shells are not too soggy.

Place the carrots into a bowl, add the cheese eggs and flour, and then mix everything together.

Line a baking tray with baking paper or a silicone liner.

Preheat the oven to 200 degrees C/ 390 degrees F

Use an ice cream scoop to portion out the carrot mix onto the lined baking paper, use your fingers to flatten out each portion into a thin disc.

Bake at 200C for 15 minutes or until crispy around the edges. 

Allow the discs to cool for a few minutes then gently remove the shells from the baking paper or a silicone liner. If you would like to shape the shells, you can lay them over a bottle or rolling pin.

As the shells cool, they will harden slightly.

Fill the shells with your choice of taco filling and they are ready to go.

Carrot taco shells

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

These taco sheels are ideal for a low carb taco Tuesday



Credit: Cath @ easycleaneats 

Ingredients

  • 200g carrots, cooked and grated
  • 75g cheese, grated 
  • 2 eggs
  • 3 tbsp. Buckwheat flour

Directions

  1. Peel the carrots and cook them in boiling water for about 10 minutes. 
  2. Drain the carrots and let them cool before grating them.
  3. Squeeze out the excess water from the grated carrots, so the taco shells are not too soggy.
  4. Place the carrots into a bowl, add the cheese, eggs and flour, and then mix everything together.
  5. Line a baking tray with baking paper or a silicone liner.
  6. Preheat the oven to 200 degrees C/ 390 degrees F
  7. Use an ice cream scoop to portion out the carrot mix onto the lined baking paper, and use your fingers to flatten out each portion into a thin disc.
  8. Bake at 200 °C for 15 minutes or until crispy around the edges. 
  9. Allow the discs to cool for a few minutes, then gently remove the shells from the baking paper or a silicone liner. If you want to shape the shells, you can lay them over a bottle or rolling pin.
  10. As the shells cool, they will harden slightly.
  11. Fill the shells with your choice of taco filling, and they are ready to go.

Nutrition

Per Serving: 64 calories; 3.8 g fat; 4.4 g carbohydrates; 3.5 g protein

Equipment 

  • Grater 
  • Knife 
  • Chopping board 
  • Bowl 
  • Baking tray 
  • Spatula 
  • Ice cream scoop 
  • 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.

Banana bites

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Ready for a snack

I’m trying different things as snacks at the moment; I had been munching on yoghurt and fruit for a while, so I needed to switch things up a bit. I had a stack of bananas and some protein white chocolate in the cupboard, so I thought I would have a go at making my own banana bites. 

No peanut butter, thanks

I am one of those unfortunate people who is allergic to not only peanuts but also tree nuts. When it comes to food options, not having nuts on the menu can be challenging at times and frustrating at others. Not eating nuts doesn’t have to be the end of the world; there are always replacements and alternatives that give you a nut-free option. I’ve seen peanut butter banana bites all over the internet, but it was not an option for me. This recipe is my attempt to create a nut-free version of a usually nut-packed recipe.

Sunflower seed butter

Instead of using peanut butter, I decided to use my homemade sun butter as the alternative filling on my banana bites. As I am not a milk or dark chocolate fan, I decided to use my white chocolate for a perfect coating.

Banana bites recipe

Ingredients

  • 1 banana
  • 1/4 cup sun butter
  • 1 bar protein white chocolate

Instructions

Peel the banana and slice it into 26 pieces.

Line a baking sheet or flat plate with a silicone liner.

On half of the banana pieces, add a small dollop of the sun butter.

Top each piece that has sun butter on it with another piece of banana.

Place the banana in the freezer to harden the sun butter for about 15 minutes.

Before taking the banana bites from the fridge, melt the chocolate.

Take a small microwave-safe bowl and break up the chocolate.

Microwave the chocolate for 30 seconds at a time and mix between.

Repeat until the chocolate is melted and runny.

Take the banana bites from the freezer.

Dip half of each bite into the melted chocolate and place it back on the lined baking sheet.

Return the bites to the freezer for another 15 minutes.

Transfer the set bites to an airtight container and stop in the fridge for up to 3 days.

“Banana

  • Servings: 4
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Credit: Cath @ easycleaneats 

Ingredients

  • 1 banana
  • 1/4 cup sun butter
  • 1 bar protein white chocolate

Directions

Peel the banana and slice it into 26 pieces. Line a baking sheet or flat plate with a silicone liner. On half of the banana pieces, add a small dollop of the sun butter. Top each piece that has sun butter on it with another piece of banana. Place the banana in the freezer to harden the sun butter for about 15 minutes. Before taking the banana bites from the fridge, melt the chocolate. Take a small microwave-safe bowl and break up the chocolate. Microwave the chocolate for 30 seconds at a time and mix between. Repeat until the chocolate is melted and runny. Take the banana bites from the freezer. Dip half of each bite into the melted chocolate and place it back on the lined baking sheet. Return the bites to the freezer for another 15 minutes. Transfer the set bites to an airtight container and stop in the fridge for up to 3 days.

Nutrition

Per Serving: 156 calories; 11g fat; 11g carbohydrates; 5g protein

Equipment

  • Knife
  • Chopping board
  • Spoon
  • Small microwave-safe bowl
  • Fork
  • Baking sheet
  • Silicone liner or baking paper

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.