Beef and onions

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Slow cooker season

Cards on the table: I hate coming home from a busy day and knowing I have to walk into the kitchen at 7 pm, cook a full meal, and then clean up. Don’t get me wrong; I love cooking. It gives me joy to create a beautiful and healthy. After a 10-hour day at work, an hour commute home, and a heavy workout, cooking is not much joy; it is a chore. I’m usually borderline hangry at the end of a long day, and I want my food as fast as possible. 

This is where having a slow cooker comes into its own. I know that I can walk in and find a meal that is cooked, hot, and ready to serve. That means food is served as soon as I want it, not 30 to 60 minutes later.

Beef and onions on a bed of cauliflower rice
Beef and onions

Putting the slow cooker on the counter

It has been getting a bit cold in the mornings and evenings here in the southern hemisphere, and the cost of salad is going through the roof. Yes, it means winter is upon us. It also means that the slow cooker is coming out of the cupboard and taking up residence on the kitchen counter again. My slow cooker is my favourite kitchen appliance when the weather cools down. To celebrate the slow cooker taking its place on the countertop, I decided to make brisket and onions. 

A little bit of effort, a lot of reward

This slow-cooker meal isn’t a dump-and-go recipe; it requires some prep work, but it is worth the effort. Making a bed of caramelised onions for the brisket to sit on in the slow cooker gives the meat an extra level of flavour that kicks ass and takes names. The bone broth helps to make a rich sauce that can easily be turned into a gravy. If you want to kick things up on the comfort-food front, whisk a tablespoon of tapioca flour into a small amount of the bone broth, then return it to the slow cooker and mix well. I love combining my brisket and onions with cauliflower rice, but it also goes well with mashed sweet potatoes or cauliflower mash. 

Sear in the flavour

I spent some time experimenting with this recipe to create a deeper flavour; I finally landed on the seared meat to make this recipe extra special. The extra step of searing the meat adds a beautiful caramelised flavour to the meat and, more importantly, to the gravy. 

Brisket and onions Recipe

Ingredients

Beef and onions ingredients
Beef and onions ingredients
  • 1 tbsp. olive oil
  • 4 onion, sliced
  • 1.5kg beef roast
  • 6 cloves garlic, minced
  • 2 cups beef bone broth
  • 2 tbsp. Worcestershire sauce
  • 1 tbsp. coconut aminos
  • Salt and pepper

Instructions

slice the onions
slice the onions

In a large frying pan, heat the olive oil over a medium heat.

In a large frying pan, heat the olive oil over a medium heat.
In a large frying pan, heat the olive oil over a medium heat.
Add the sliced onions to the pan and let them cook for about 15 minutes
Add the sliced onions to the pan and let them cook for about 15 minutes
Be sure to stir the onion now and then
Be sure to stir the onion now and then.

Add the onions to the pan and let them cook for about 15 minutes, stirring them now and then.

When the onions are caramelised, spread them on the bottom of your slow cooker.

When the onions are caramelised, spread them out on the bottom of your slow cooker.
When the onions are caramelised, spread them out on the bottom of your slow cooker.

Return the frying pan to the heat.

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

Season the beef well.
Season the beef well.
Sear the beef in the pan the onions were cooked in.
Sear the beef in the pan the onions were cooked in.

When the meat is browned, place it on top of the onions in the slow cooker.

Sear the beef on all slides.
Sear the beef on all slides.
When the meat is browned all over, place it on top of the onions in the slow cooker.
When the meat is browned all over, place it on top of the onions in the slow cooker.

Put half of the onions on top of the brisket.

Pour the Worcestershire sauce, coconut aminos and broth over the meat.

Pour the Worcestershire sauce, coconut aminos and broth over the meat.
Pour the Worcestershire sauce, coconut aminos and broth over the meat.
Cook the beef on a low heat setting for 6 to 8 hours.
Cook the beef on a low heat setting for 6 to 8 hours.

Cook the brisket on low heat for 6 to 8 hours. 

The meat should pull apart with a fork.

Let the meat rest for 20 minutes before serving.

Use two forks to pull the brisket apart and mix it well with the onions and cooking juices.

Serve on a bed of cauliflower rice.
Serve on a bed of cauliflower rice.

Beef and onions

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

This slow cooker meal is one of my favourites and delivers so much flavour.



Credit: Cath @ easycleaneats

Ingredients

  • 1 tbsp. olive oil
  • 4 onion, sliced
  • 1.5kg beef brisket
  • 6 cloves garlic, minced
  • 2 cups beef bone broth
  • 2 tbsp. Worcestershire sauce
  • 1 tbsp. coconut aminos
  • Salt and pepper

Directions

  1. In a large frying pan, heat the olive oil over medium heat.
  2. Add the onions to the pan and let them cook for about 15 minutes, stirring them now and then.
  3. When the onions are caramelised, spread them on the bottom of your slow cooker.
  4. Return the frying pan to the heat.
  5. Season the brisket before searing it in the pan where the onions were cooked.
  6. When the meat is browned, place it on top of the onions in the slow cooker.
  7. Put half of the onions on top of the brisket.
  8. Pour the Worcestershire sauce, coconut aminos and broth over the meat.
  9. Cook the brisket on low heat for 6 to 8 hours.
  10. The meat should pull apart with a fork.
  11. Let the meat rest for 20 minutes before serving.
  12. Use two forks to pull the brisket apart and mix it well with the onions and cooking juices.
  13. Serve on a bed of cauliflower rice.

Nutrition

Per Serving: 259 calories; 8 g fat; 6 g carbohydrates; 38 g protein

Equipment

  • Knife
  • Chopping board
  • Measuring jug
  • Measuring spoons
  • Frying pan
  • Wooden spoon
  • Tongs
  • Whisk

Nutritional disclaimer

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.

Salmon cakes

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Freezer meal

Hands up if you are busy. Who is way too tired to get in the kitchen to cook at the end of the day? Definitely me.

My days are filled with meetings, to-do lists, emails and telling people what to do; by the time I finish work, the last thing I want to do is get stuck into cooking a meal and cleaning up afterwards. I want to work out and do something fun before I crash. That is why freezer meals are my favourite solution to the challenge of a busy life. A few hours on the weekend, and you find yourself with a stack of options for dinner that can be thawed and cooked for a healthy, delicious meal that is good for you.

Meal prep on the weekend

Last weekend, I restocked my freezer and added a few easy meals to make life easier on those very busy days. Salmon was on special offer at my bulk store, so I picked up a side and decided that salmon cakes would be my easy-added protein option for salads over the next few weeks. I like a bit of variety when preparing meals, and these salmon cakes give me an easy option that doesn’t need to be reheated before eating and tastes fantastic. If you can get your hands on a lot of salmon at a price that doesn’t require you to sell a kidney, you can easily make a large batch and package them up for the freezer.

Salmon cakes recipe

Ingredients

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

Instructions

In a large bowl, combine all ingredients and ensure everything is well mixed. 

Take a small handful of the mixture and shape it into a patty; repeat with the remaining mixture. 

Fry the patties in some oil over medium heat until the cakes are crisp on the outside.

“Salmon

  • Rating: ★★★★★
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“Simple



Credit: Cath @ easycleaneats

Ingredients

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

Directions

  1. In a large bowl, combine all ingredients and ensure everything is well mixed.
  2. Take a small handful of the mixture and shape it into a pattie; repeat with the remaining mixture.
  3. Fry the patties in some oil over medium heat until the cakes are crisp on the outside.

Nutrition

Per Serving: 192 calories; 8g fat; 5g carbohydrates; 18g protein

Equipment

  • Knife
  • Chopping board
  • Large mixing bowl
  • Frying pan 
  • Spatula 

Nutritional disclaimer

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.

Delicious Gluten-Free Oreo Crepes Recipe

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Lockdown inspiration

These delicious gluten-free crepes are a COVID-inspired recipe.
2020 was a rough year, but it wasn’t all bad. I managed to get out of Auckland and made it to Wellington for a mini-adventure. While I wasn’t a fan of the cold, surprisingly, I got a few non-windy days! I love mooching around, seeing the sights and getting out and about in a new place; if I don’t end up with sore legs from walking around a city, I’ve done adventure wrong. Discovering new places to eat is always a highlight of any trip away. While in Wellington, I came across a great little place that had all of the crepes, seriously, all of the fillings, and they do buckwheat crepes. On a recent work trip back to Welly, I went to see if the little place was still open; it seems they didn’t survive the bumps left by COVID, but I haven’t been able to stop thinking about crepes since then. There was only one solution: make my own.

Grain-free crepes

Taking inspiration from that little crepe shop, I experimented to come up with my own buckwheat-flour batter for crepes that could be made more exciting by adding anything. As with all of my experiments, I had to eat a few mistakes before I came up with a base batter that was smooth and the crepes don’t fall apart when you try to flip them over.

Make it like an Oreo

What can I say? If you find something that works, stick with it. While I’m not a fan of chocolate, I do like Oreos. I refuse to buy them, but I will try to recreate the flavours when I want a sweet treat. 

For me, these Oreo crepes are the perfect balance of sweet filling and dark chocolate wrapping.

Oreo crepes

Ingredients

  • 3 eggs
  • 1/4 cup cream
  • 1/4 cup water
  • 1/4 cup buckwheat flour
  • 2 tbsp. cacao powder
  • 1/2 tsp. vanilla powder
  • Filling
  • 190g cream cheese
  • 2 tbsp. monk fruit sweetener
  • 1/4 tsp. vanilla powder
  • 2 tbsp.buckwheat flour

Instructions

To make the filling, take a mixing bowl, beat together the cream cheese, sweetener, vanilla powder and flour. I recommend using a stand mixer for this to achieve a smooth, fluffy mixture. 

Beat until the mixture is light and fluffy.

Put this mixture to one side.

Put the cream cheese mixture aside for later.

In a bowl, whisk together the cream, sweetener, vanilla and two tablespoons of buckwheat flour for the base crepe batter. 

In another bowl, beat the eggs and water together.

Add the eggs to the base crepe batter and whisk. 

Whisk in the cacao and buckwheat flour, beat until you have a smooth batter.

Heat a crepe or frying pan and lightly oil the pan.

Put a quarter cup of the batter in the pan and swirl it around to create a thin, even layer.

Cook over low heat for about 1 minute, or until the edges are set, before turning.

Cook for a minute on the other side.

Set the cooked crepe aside and repeat the process with the remaining batter.

To plate the crepes, place one crepe on a plate, add a heaped tablespoon of the cream filling in the centre, then spread it out evenly.

Fold the crepe in half and then in half again.

Sprinkle with a bit of cacao powder to serve.

“Oreo

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“Perfect



Credit: Cath @ easycleaneats

Ingredients

  • 3 eggs
  • 1/4 cup cream
  • 1/4 cup water
  • 1/4 cup buckwheat flour
  • 2 tbsp. cacao powder
  • 1/2 tsp. vanilla powder
  • 190g cream cheese
  • 2 tbsp. monk fruit sweetener
  • 1/4 tsp. vanilla powder
  • 2 tbsp.buckwheat flour

Directions

  1. In a bowl, whisk together the cream, sweetener, vanilla and two tablespoons of buckwheat flour for the base crepe batter.
  2. Beat until the mixture is light and fluffy.
  3. Put this mixture to one side.
  4. To make the filling, take a mixing bowl, beat together the cream cheese, sweetener, vanilla powder and flour. I recommend using a stand mixer for this to achieve a smooth, fluffy mixture.
  5. Put the cream cheese mixture aside for later.
  6. In another bowl, beat the eggs and water together.
  7. Add the eggs to the base crepe batter and whisk.
  8. Whisk in the cacao and buckwheat flour, beat until you have a smooth batter.
  9. Heat a crepe or frying pan and lightly oil the pan.
  10. Put a quarter cup of the batter in the pan and swirl it around to create a thin, even layer.
  11. Cook over low heat for about 1 minute, or until the edges are set, before turning.
  12. Cook for a minute on the other side.
  13. Set the cooked crepe aside and repeat the process with the remaining batter.
  14. To plate the crepes, place one crepe on a plate, add a heaped tablespoon of the cream filling in the centre, then spread it out evenly.
  15. Fold the crepe in half and then in half again.
  16. Sprinkle with a bit of cacao powder to serve.

Nutrition

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

Equipment

  • Mixing bowls (3)
  • Whisk
  • Measuring cups and spoons
  • Kitchen scales
  • Frying pan/Crepe pan
  • Spatula
  • Tablespoon

Nutritional disclaimer

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

Italian roast chicken

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Something fancy

It’s been a busy few weeks; I’ve been keeping my meals simple and relying on freezer staples while operating in survival mode. I have a little bit of breathing room now and an intense craving for something fancier for dinner.

Italian roast chicken tray

Fancy but easily

In my book, fancy doesn’t have to mean spending hours in the kitchen boiling to death over a hot stove. This recipe delivers a very fancy meal with minimal effort; it is all cooked on a single tray, which makes it perfect.

The roasted garlic is the star of this meal for me. The bed of garlic under the chicken means you get great flavour throughout the meat, while the roast garlic cloves have a deep, rich flavour that complements the rest of the dish.

The quick prep and hands-off cooking mean you can get on with other things and come back to a perfectly roasted chicken that can satisfy any desire for a fancy dinner. 

Dinner ready without effort

While living in survival mode, I try to make life easier for myself by multitasking so that life admin and essential tasks don’t take away from much-needed rest and relaxation. In the spirit of multitasking, I combined a trip home from the office with a pit stop at the supermarket to get everything I needed for my fancy dinner and did the prep (putting everything on a tray) while I waited for the kettle to boil. Knowing I would be ready for dinner after my workout, I smashed dinner in the oven before heading downstairs to throw around some weights. By the time I finished my workout, the chicken was ready for the foil and baking paper to be removed, and there was plenty of time for me to shower before sitting down to a flavourful, filling and fancy dinner.

Italian roast chicken recipe

Italian roast chicken ingredients

Ingredients 

  • 2 large tomatoes thickly sliced
  • 250g cherry tomatoes
  • 1 red onion thinly sliced
  • 1 garlic bulb peeled and bruised
  • 1/3 cup flat-leaf parsley chopped
  • 1/3 cup red wine vinegar
  • 1/4 cup olive oil
  • 3 sprigs rosemary
  • 1.6 kg chicken
Large chicken

Take a large baking tray.

Take a large baking tray.
Take a large baking tray.

Place one garlic bulb on the baking tray.

Place one garlic bulb on the baking tray.
Place one garlic bulb on the baking tray.

Lay the chicken on top of the garlic.

Lay the chicken on top of the garlic.
Lay the chicken on top of the garlic.

Spread out the onion next to the chicken.

Spread out the onion next to the chicken.
Spread out the onion next to the chicken.

Add the remaining garlic bulbs on top of the onions.

Add the remaining garlic bulbs on top of the onions.
Add the remaining garlic bulbs on top of the onions.

Add the tomatoes on top of the garlic.

Add the tomatoes on top of the garlic.
Add the tomatoes on top of the garlic.

Drizzle the vinegar and olive oil over the chicken and vegetables.

Drizzle the vinegar and olive oil over the chicken and vegetables.
Drizzle the vinegar and olive oil over the chicken and vegetables.

Place the rosemary sprigs on top of the chicken and the vegetables.

Cover the baking tray with baking paper.

Cover the baking tray with baking paper.
Cover the baking tray with baking paper.

Cover the baking paper with foil.

Cover the baking paper with foil.
Cover the baking paper with foil.

Bake for 1 hour.

Check the chicken to make sure the meat is cooked and the juices are running clear before removing the baking paper and foil, this will depend on the size of the chicken.

Check the chicken to make sure the meat is cooked and the juices are running clear
Check the chicken to make sure the meat is cooked and the juices are running clear

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

Return the chicken to the oven uncovered for another 20 minutes
Return the chicken to the oven uncovered for another 20 minutes

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

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

Italian roast chicken

  • Servings: 6
  • Rating: ★★★★★
  • Print

This one tray meal a great option for busy week nights or an action packed weekend.



Credit: Cath @ easycleaneats

Ingredients

  • 2 tomatoes thickly sliced
  • 250g cherry tomatoes
  • 1 red onion thinly sliced
  • 1 garlic bulb peeled and bruised
  • 1/3 cup flat leaf parsley chopped
  • 1/3 cup red wine vinegar
  • 1/4 cup olive oil
  • 3 sprigs rosemary
  • 1.6 kg chicken

Directions

  1. Preheat the oven to 200 degrees C/ 400 degrees F.  
  2. Take a large baking tray.
  3. Place one garlic bulb on the baking tray.
  4. Lay the chicken on top of the garlic.
  5. Spread out the onion next to the chicken.
  6. Add the remaining garlic bulbs on top of the onions.
  7. Add the tomatoes on top of the garlic.
  8. Drizzle the vinegar and olive oil over the chicken and vegetables.
  9. Place the rosemary sprigs on top of the chicken and the vegetables.
  10. Cover the baking tray with baking paper.
  11. Cover the baking paper with foil.
  12. Bake for 1 hour.
  13. Check the chicken to make sure the meat is cooked and the juices are running clear before removing the baking paper and foil, this will depend on the size of the chicken.
  14. Return the chicken to the oven uncovered for another 20 minutes or until the skin is golden brown.
  15. Slice the chicken, squeeze out the garlic and serve while hot.

Nutrition

Per Serving: 349 calories; 14 g fat; 9 g carbohydrates; 53 g protein

Equipment

  • Roasting tin
  • Baking paper 
  • Aluminium foil
  • Measuring cups
  • Scales 

Nutritional disclaimer

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

Caesar salad dressing

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Caesar salad is one of my favourites, this dressing is easy to make and will finish off your Caesar salad just right.

Make your own

If you are like me and 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.

Sauce without sh*t

It is a sad fact that you can find sugar in pretty much every mass-produced food item. If you stop and read the back of the bottles of sauce and salad dressing, you will find a scary amount of sugar in sauces and dressings that you don’t need it in. The first dressing I learned to make at home without any sugar was the classic Caesar salad dressing. The dressing can be created in just a few minutes using easy mayo and some simple pantry ingredients. Learning to make your own dressings means you won’t get caught out by shit-filled dressings or stung for extra cash to buy ‘clean’ versions at your local health food store.

Give it a go and enjoy the fresh dressing that will keep in the fridge for up to a week (if you don’t use it all first).

Caesar salad dressing recipe

Ingredients

  • 1/2 cup olive oil
  • 2 tbsp. easy mayo
  • 1 tbsp. Dijon mustard
  • 3 garlic cloves, minced
  • 1/4 cup parmesan cheese, freshly grated
  • 3 anchovy fillets
  • 2 tbsp. lemon juice
  • 2 tsp. Worcestershire sauce

Instructions

For a food processor

Set aside the olive oil.

Put all of the other ingredients into a food processor.

Turn on and pulse the ingredients until everything is smooth and creamy.

While the food processor runs, slowly drizzle the oil through the chute. Take your time pouring the oil so that it emulsifies properly.

Store the dressing in the fridge; it should keep for about a week.

For a stick blender

Place all of the ingredients into a jar or container with the oil as the last ingredient.

Put the blender stick all the way to the bottom of the jar.

Pulse to break up the anchovy fillets, then blend until everything is smooth and creamy.

Caesar salad dressing

  • Servings: 10
  • Rating: ★★★★★
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Caesar salad is one of my favourites, this dressing is easy to make and will finish off your Caesar salad just right.



Credit: Cath @ easycleaneats

Ingredients

  • 1/2 cup olive oil
  • 2 tbsp. easy mayo
  • 1 tbsp. Dijon mustard
  • 3 garlic cloves, minced
  • 1/4 cup parmesan cheese, freshly grated
  • 3 anchovy fillets
  • 2 tbsp. lemon juice
  • 2 tsp. Worcestershire sauce

Directions

  1. For a food process
  2. Set aside the olive oil.
  3. Put all of the other ingredients into a food processor.
  4. Turn on and pulse the ingredients until everything is smooth and creamy.
  5. While the food processor runs, slowly drizzle the oil through the chute. Take your time pouring the oil so that it emulsifies properly.
  6. Store the dressing in the fridge; it should keep for about a week.
  7. For a stick blender
  8. Place all of the ingredients into a jar or container with the oil as the last ingredient.
  9. Put the blender stick all the way to the bottom of the jar.
  10. Pulse to break up the anchovy fillets, then blend until everything is smooth and creamy.

Nutrition

Per Serving: 121 calories; 13 g fat; 1 g carbohydrates; 1 g protein

Equipment

  • Food processor or stick blender
  • Spatula 

Nutritional disclaimer

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

Chicken Caesar salad

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Master the basics

Eating clean gets a lot easier once you have mastered a few essential recipes. This recipe is basic; not like basic unicorn basic, more like beard and flannel basic. Back to the point (which isn’t Unstable unicorns), having basic skills and recipes in your arsenal means you will never be left with only Uber Eats as your weeknight options. Once you master this recipe, the possibilities are endless.

Always make friends with salad

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’m one of those strange people who could happily eat salad for every meal. There was a time when proposing a salad for dinner would lead to groans, but not anymore. I can eat salad as much as I like and make it a star attraction on my plate.

Protein maxed classic

I try my best to pack in protein at every meal, which isn’t always easy with a salad. I love a good Caesar and think adding some chicken is a great way to boost protein without taking away from the salad’s flavour. This is my take on the classic Caesar salad. It is portioned for one person, but can easily be increased to feed more people. If you are using this recipe for meal prep, make the salad and keep the dressing on the side to add just before eating. This will prevent the salad from becoming soggy.

Chicken Caesar salad recipe

Ingredients

  • 200g chicken breast, cooked
  • 1 egg, hard-boiled
  • 2 pieces streaky bacon, cooked
  • 100g cos lettuce leaves, chopped into 4 pieces
  • Shaved parmesan cheese
  • 2 tbsp. Caesar salad dressing
  • Rating: ★★★★★
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“



Credit: Cath @ easycleaneats

Ingredients

  • 200g chicken breast, cooked
  • 1 egg, hard-boiled
  • 2 pieces streaky bacon, cooked
  • 100g cos lettuce leaves, chopped into 4 pieces
  • Shaved parmesan cheese
  • 2 tbsp. Caesar salad dressing
  • 2 anchovy fillets – optional

Directions

  1. Place the cos lettuce into a bowl or onto a platter.
  2. Slice the egg, chicken and bacon and layer them on top of the lettuce.
  3. Drizzle the Caesar dressing over the top.
  4. Mix gently to cover the cos
  5. Add the shaved parmesan cheese and anchovies before serving.

Nutrition

Per Serving: 244 calories; 10.5 g fat; 3.3 g carbohydrates; 30.3 g protein

Equipment

  • Knife
  • Chopping board
  • Mixing bowl or platter 
  • Scales

Nutritional disclaimer

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

Broccoli chicken salad

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Trying to meet everyone’s needs

For years, I spent a lot of time trying to make everyone happy with the meals I put on the table, but it was never easy. For many years, I had to work around a very limited list of foods that everyone would eat, and then there were the silly requirements, like not wanting cold food unless it had a sauce on it, or anything with any spice at all. For a long time, I would spend hours in the kitchen making multiple meals to keep everyone happy; it was exhausting. 

Broccoli breakthrough

After many years of trial and error, there was a breakthrough in broccoli. When my youngest stepson finally decided that he liked broccoli (or baby trees, as he called them) and would eat it without making faces or complaining, I took full advantage. How many recipes can you develop with broccoli, you may ask? The answer is a lot. This salad was one of the first recipes I managed to get everyone to eat and enjoy so much that they asked for it again. I know, right? Hard to believe.

Making things I love

While this recipe was born from trying to make everyone else happy, it is actually one that makes me happy. Now that I am making meals for one, I try to make ones I can happily eat for a few days without getting bored. I’ve been spending my Saturday mornings doing meal prep, and this recipe has been in my rotation over the last few weeks. I can make a big bowl, and it does me for lunch and dinners for a few days and never gets old.

Broccoli chicken salad recipe

Ingredients

Broccoli chicken salad ingredients - chicken breast, broccoli, red onion, bacon, sunflower seeds, raisins, easy mayo and coconut vinegar
Broccoli chicken salad ingredients
  • 1 1/2 cups chicken breast, cooked and cubed
  • 1 1/2 cups broccoli florets, steamed
  • 1/4 cup red onion, chopped
  • 2 tbsp. sunflower seeds
  • 2 tbsp. raisins
  • 2 rashers bacon, cooked and crumbled
  • 1/3 cup easy mayo
  • 1 tbsp. coconut vinegar
Broccoli chicken salad
Broccoli chicken salad
Broccoli chicken salad
Broccoli chicken salad

Broccoli chicken salad 

  • Servings: 8
  • Rating: ★★★★★
  • 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.

Easy Hollandaise Sauce

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Make your own

If you are like me and try to avoid mass-produced processed foods, making your own is the best option. When you make your own, you control which ingredients you use and how much or how sweet you want it to be. Once you’ve tried making your own and seen how easy it is, you will never go back to store-bought again.

Master the basics

Eating clean gets a lot easier once you have mastered a few essential recipes. This recipe is basic; not like basic unicorn basic, more like beard and flannel basic. Back to the point (which isn’t Unstable unicorns), having basic skills and recipes in your arsenal means you will never be left with only Uber Eats as your weeknight option. Once you master this recipe, the possibilities are endless.

Something fancy for the weekend

I’ve been craving a brunch fix for a few weekends, so I decided to do something about it. I had a day off today, so I decided it was time for a nice little treat. Hollandaise sauce is the perfect opulent topping for poached eggs and crisp bacon. I was fortunate enough to be gifted a stick blender not long ago, so I had a go at making my hollandaise with that instead of my blender jug. After a bit of trial and error (very runny sauce), I landed on the perfect method for making thick, creamy hollandaise for my homemade Eggs Benedict.

Easy hollandaise sauce recipe

Ingredients

  • 1/2 cup ghee, melted
  • 2 egg yolks
  • 1 tbsp. lemon juice
  • salt
  • pepper or cayenne papper

Instructions

Melt the ghee over low heat or in the microwave; it should be liquid, not boiling.

Using a stick blender

Place the egg yolks, lemon juice in a glass jar with some salt, and pepper.

Pulse the eggs to break them up.

Add 2 tablespoons of the melted ghee to the jar and blend until the ghee has emulsified.

Continue to add 2 tablespoons of ghee to the jar at a time and blend until you have a thick and silky sauce.

If you don’t have a stick blender here is an alternative method.

Using a blender

Place the egg yolks, lemon juice, salt, and pepper in the blender.

Start the blender on low and run for about 30 seconds.

Slowly pour the ghee into the blender through the hole in the lid.

You must go slowly so that the emulsion does not separate.

When all the ghee is added and the sauce has thickened, you are finished.

Using a stick blender

Place the egg yolks and lemon juice in a glass jar with some salt and pepper.

Pulse the eggs to break them up.

Add two tablespoons of the melted ghee to the jar and blend until the ghee has emulsified.

Continue to add two tablespoons of ghee to the jar at a time and blend until you have a thick and silky sauce.

Easy hollandaise sauce

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Credit: Cath @ easycleaneats

Ingredients

  • 1/2 cup ghee, melted
  • 2 egg yolks
  • 1 tbsp. lemon juice
  • salt
  • pepper

Directions

    1.Melt the ghee over low heat or in the microwave, it should be liquid, not boiling.
  1. Using a blender
  2. Place the egg yolks, lemon juice in the blender with some salt, and pepper.
  3. Start the blender on low and run for about 30 seconds.
  4. Slowly pour the ghee into the blender through the hole in the lid.
  5. You must go slowly so that the emulsion does not separate.
  6. When all the ghee is added, and the sauce has thickened, you are finished.
  7. Using a stick blender
  8. Place the egg yolks, lemon juice in a glass jar with some salt, and pepper.
    9. 10.Pulse the eggs to break them up.
  9. Add 2 tablespoons of the melted ghee to the jar and blend until the ghee has emulsified.
  10. Continue to add 2 tablespoons of ghee to the jar at a time and blend until you have a thick and silky sauce.

Nutrition

Per Serving:153 calories; 16.2 g fat; 0.1 g carbohydrates; 1.6 g protein

Equipment

  • Stick blender
  • Saucepan
  • Blender
  • Spatula  

Nutritional disclaimer

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

Cauliflower rice

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Alternative to rice 

A huge challenge I faced when transitioning away from pasta and rice was finding something to pair with yummy sauces and curries. Paleo gave us the grateness, sorry, I meant the greatness of cauliflower rice. 

I’ve found some cool things to do with it over the years, but the base recipe is the starting point for inventions.  

Cauliflower rice

Easy to make with the right tools 

Cauliflower rice is simple to make when the ingredients are prepared, but the preparation can take some time. I spent a year grating all of my cauliflowers by hand before moving over to a food processor and away from the weekly skin grafts to my fingers. I was becoming concerned that my family would develop a liking for long pig in their food. A food processor with a grating attachment is a must if you plan to switch from real rice. You can process four cauliflower heads in the time it takes to grate one by hand. To make rice, I like to use the smaller grating attachment to get a fine texture.

Buy in bulk 

If you’re transitioning away from rice and pasta, consider keeping cauliflower rice on hand. You can freeze cauliflower if it is raw or cooked. That means you can make the most of cauliflower when it is in season and cheap. I like to buy in bulk, grate, portion and freeze. That way, you can pull a bag or tub of cauliflower rice from the freezer and cook it up when you need it. 

Cauliflower rice recipe 

Cauliflower rice ingredients
Cauliflower rice ingredients

Ingredients

  • 1 head cauliflower finely grated 
  • 1/2 onion finely minced 
  • 2 garlic cloves finely minced 
  • 1 tbsp. coconut oil 

Instructions

Break the cauliflower into large florets.

Use a food processor with a fine grating attachment to grate cauliflower.

If you don’t have a food processor, you can grate the cauliflower by hand.

Finely chop the onion.

When all of the cauliflower is grated, transfer it to a mixing bowl.

Take a large frying pan and place it over medium heat, then melt some coconut oil.

Add some oil to a frying pan.

Add the onion to the frying pan.

Cook the onion until it is softened.

Add the cauliflower to the frying pan.

Add the cauliflower rice
Cook the cauliflower for 5 minutes

Cook the cauliflower and onion for 5 minutes.

Keep the rice moving in the pan.

Keep the cauliflower moving in the pan; you don’t want it to colour.

When the cauliflower has softened, it is ready to serve.

Serve hot or cold.

Cauliflower rice ready to eat

You can freeze the cauliflower rice to use anytime you need it.

Put the extra cauliflower rice in the freezer

Cauliflower rice

  • Servings: 4
  • Rating: ★★★★★
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This easy to make alternative to rice is a must know recipe for clean eating, paleo, primal and keto diets.



Credit: Cath @ easycleaneats

Ingredients

  • 1 head cauliflower grated
  • 1/2 onion, finely minced
  • 1 tbsp. coconut oil
  • 1 garlic clove minced (optional)

Directions

  1. Break the cauliflower into large florets.
  2. Use a food processor with a fine grating attachment to grate cauliflower.
  3. If you don’t have a food processor you can grate the cauliflower by hand.
  4. Finely chop the onion.
  5. When all of the cauliflower is grated transfer it to a mixing bowl.
  6. Take a large frying pan over a medium heat and melt some coconut oil.
  7. Add the onion to the frying pan.
  8. Cook the onion until it is softened.
  9. Add the cauliflower to the frying pan.
  10. Cook the cauliflower and onion for 5 minutes.
  11. Keep the cauliflower moving in the pan, you don’t want it to colour.
  12. When the cauliflower has softened it is ready to serve.
  13. Serve hot or cold.
  14. You can freeze the cauliflower rice to use anytime you need it.

Nutrition

Per Serving: 54 calories; 0 g fat; 12 g carbohydrates; 3 g protein

Equipment

  • Knife 
  • Chopping board 
  • Food processor with the grating attachment 
  • Or grater 
  • Mixing bowl
  • Frying pan 
  • Wooden spoon 
  • 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.

Avocado dressing

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Updating as I go

Early in 2021, I relocated and started updating my website; I’ve been making changes and improving everything as I go. This recipe is one of the many things I’ve tried to improve.

Make your own

If you are like me and you try to avoid mass-produced processed foods, the best option is to make your own. When you make your own, you control which ingredients you use and how much or how sweet you want it to be. Once you have a go at making your own and realise how easy it is, you will never go back to store-bought again.

A way to make tuna interesting

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

Avocado dressing recipe

Ingredients

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

Instructions

Place all of the ingredients into a blender.

Blitz until the dressing is completely smooth and thick. 

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

Store in the fridge for up to five days.

“Avocado

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Credit: Cath @ easycleaneats

Ingredients

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

Directions

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

Nutrition

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

Equipment

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

Nutritional disclaimer

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