Sweet and savoury balls of awesome. If you have come this far, you obviously want some new flavour combinations to try. Coconut and pineapple go well together. We all know the Pina colada principle applies. We also know pineapple and pork go well together. Hawaiian Pizza is a firm favourite around here. Enter some creative madness (or genius) why not combine all three flavours?
Pork, pineapple and coconut
Genius doesn’t always mean perfect. This recipe was no exception. Knowing that these flavours would work didn’t make the recipe easy to develop. As always eating your mistakes helps to refine the recipe but this one felt the envy genius might have been madness. After. Many tries (6 in total) I finally got it right.
Mix all ingredients together in a large bowl until evenly mixed.
Roll the meat into small balls about the equivalent of one heaped teaspoon per ball.
Place the balls on a baking tray lined with baking paper or a silicone liner.
Bake in a preheated oven at 180 degrees C/ 350 degrees F for 30 minutes until the balls are golden all over.
Nutrition
Per Serving: 243 calories; 16 g fat; 5 g carbohydrates; 21 g protein
Equipment
Bowl
Baking tray
Baking paper or a silicone liner
Tongs
Measuring cups
Measuring spoons
Scales
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.
My partner in crime has to travel around a bit as part of his job. Usually, it’s a few trips a year and the odd day trip down to Hamilton thrown in to make life interesting. I don’t like it when he heads out of town, I kind of like having him around, so it sucks when he goes away. The exception to this is when he goes to Hamilton. Trips south of Auckland usually come with a pit stop at Pokeno bacon.
Pokeno Bacon is the place to go for the best sausages and bacon in New Zealand, hands down. Their products are made using fresh locally-sourced pork. This means you get the best quality product and they support the local community.
If you find yourself driving into Auckland from the south, you will come across the Mercer service station. Even if you don’t need fuel or a leg stretch you should stop off and head into the Pokeno Bacon Mercer cafe.
Pokeno Bacon’s pork products taste like childhood. You can taste the love and care in the bacon and sausages.
Not pig arseholes and sawdust
I try not to buy big brand sausages, after reading the ingredients and finding wood pulp in some I don’t trust them anymore. Pokeno Bacon’s sausages are different. Their sausages are made with pork and spices and believe me you can taste the difference. Jaime brings homes every time he makes a pit stop at Pokeno Bacon. I am a big fan of the Texan Chilli sausages and the Chorizo Sausages but love the Pork & Bacon Sausages. This recipe came about after Jay made a stop at Mercer. I wanted to make the most of the Pork & Bacon Sausages that Jay brought home along with some red peppers that I had roasted the day before. This salad is simple to make and can be made using hot or cold sausages so find some Pokeno Bacon sausages and give it a go.
Sausage and pepper salad recipe
Sausage and pepper salad ingredients
Ingredients
4 pork sausages, cooked and sliced
1 red pepper, roasted and sliced
1 clove garlic, minced
2 tsp fresh oregano, chopped
1 tbsp. balsamic vinegar
1 tbsp. extra virgin olive oil
salt & pepper
4 cup cos lettuce
Mix together the ingredients for the dressingBuild the salad starting with the lettuce.Followed by the peppersAdd the sausages and dressingServe
A simple and tasty salad to make use of those tasty bangers
Credit: Cath @ easycleaneats
Ingredients
4 pork sausages, cooked and sliced
1 red pepper, roasted and sliced
1 garlic clove, minced
2 tsp. fresh oregano, chopped
1 tbsp. balsamic vinegar
1 tbsp. extra virgin olive oil
salt and pepper
4 cup cos lettuce
Directions
In a bowl whisk together the garlic, oregano, olive oil, balsamic vinegar, salt and pepper.
Build the salad on a plate, start with the cos, followed by the pepper slices, sausages and then drizzle the dressing over the top.
Nutrition
Per Serving: 345 calories; 26 g fat; 10 g carbohydrates; 17 g protein
Equipment
Knife
Chopping board
Bowl
Whisk
Plate/Salad bowl
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.
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.
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
Instructions
Separate the egg whites and yolks.
Put the egg whites in a clean mixing bowl and whisk until they are stiff peaks.
Set the egg whites to one side
Put the remaining ingredients into a food processor and blend together to create a smooth batter.
Gently fold the egg whites into the batter.
Line a 12- cup muffin pan with cupcake wrappers, the number of cakes you get will depend on how large your cake pan is
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
Bake at 180 degrees C/ 350 degrees F for 20 minutes
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.
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.
In a bowl, combine chicken, apple, celery, and seeds.
In a bowl, combine the mayonnaise, lime juice, and honey.
Season to taste.
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.
It is hot and sticky here in Auckland, the last thing I want to be doing in spending hours over a hot stove. This week’s recipe comes from the I don’t want to be in a hot kitchen collection but still want a home-cooked meal. This Broccoli Pesto Frittata is a quick and easy recipe that takes minutes to prepare and can be served hot or cold.
Broccoli pesto frittata
Leftovers are welcome
My fridge is a mish-mash of food at the minute, there are about four kinds of cheese, a range of cut meats, jars of sauces and cooked vegetables. Post-Christmas and New Year meals are generally an effort to empty the fridge as fast as possible. With three hungry mouths to feed I had a quick rummage around the fridge and cupboards. I had a stash of nut-free pesto and steamed broccoli in the fridge this week which was the inspiration for this recipe.
This quick and easy frittata is a great way to use up late leftover pesto
Credit: Cath @ easycleaneats
Ingredients
3 tbsp. nut free Pesto
2 tsp. butter
1 red onion, chopped
4 cups broccoli, steamed and roughly chopped
8 eggs
Directions
1. Preheat the oven to 190 degrees C/375 degrees F.
2. In an oven-safe pan or cast-iron skillet, heat the butter over medium heat.
3. Add the onion to the pan and cook for 10 minutes or until the onion is soft.
4. Add the broccoli to the onions and mix.
5. Beat 4 of the eggs and add them to the pan.
6. Spread the 3 tablespoons of pesto on top of the eggs.
7. Beat the remaining eggs and pour them over the pesto.
8. Put the pan into the oven and bake for 20 minutes or until the eggs are browned on top.
9. Remove the pan from the oven and let the frittata cool for 10 minutes before slicing and serving.
recipe-directions]
Nutrition
Per Serving: 128 calories; 9 g fat; 5 g carbohydrates; 8 g protein
Equipment
Cast-iron
Knife
Chopping board
Spatula
Spoon
Measuring cups
Measuring spoons
Mixing bowl
Whisk
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
I don’t profess to know the origins of Kombucha, there any many theories about who came up with it. To be honest, I don’t mind who invented it, I’m just interested in the benefits it offers.
So you may be asking yourself, what is Kombucha?
The basic answer is Kombucha is fermented tea, don’t worry; it is not as gross as it sounds.
Kombucha
Here is the bro science explanation.
To make kombucha, you need sweetened black or green tea and a SCOBY. SCOBY short for symbiotic ‘colony’ of bacteria and yeast, is a jellyfish looking thing that you put in the tea. The bacteria and yeast munch on the sugar in the tea which causes the fermentation of the tea. It’s similar to making beer but with better health benefits. The sugar in the tea is there only to feed the SCOBY. Some commercial brands of Kombucha are high in sugar; this is usually to mask the sour taste of the finished Kombucha.
Many people claim Kombucha is a cure-all. I don’t really buy into these claims, what I do buy into is that Kombucha is full of probiotics and these are great for you.
Probiotics
We all know that antibiotics are important when you have an infection. They don’t just wipe out the bacteria that cause infections, they wipe out all of the good bacteria in your gut. We all have good bacteria in our gut, and it’s crucial for a healthy immune system.
I have to say that Kombucha has done wonders for the immune systems in our house, even the kids slam down a glass.
I will be honest, Kombucha is an acquired taste, but it’s a taste worth acquiring. It’s tart and fizzy, once you get past the smell which is far stronger than the taste you will be sold on it.
One major drawback of Kombucha is the cost when buying it; a litre can set you back as much as $15. If everyone in the family grabs a glass daily it quickly becomes very expensive.
Make your own
There is a much cheaper way to have kombucha, and that is by brewing your own, don’t worry it is not as complicated as you might think. The key to brewing your own is a good SCOBY and a starter. (you can get one here)
Equipment needed is minimal.
A saucepan or stock pot
A jar large enough to hold the kombucha
Cheesecloth or clean tea towel
Rubber bands
That’s it
In a large stock pot bring 2-4 litres of water to the boil.2 litres use 4-6 tea bags or 4 litres use 8-12 tea bagsWhen the sugar has dissolved add in your tea bagsWhen the tea bags have been added leave the tea to cool to room temperatureWhen the tea is at room temperature pour it into a jar or containerWhen the tea is at room temperature pour it into a jar or containerAdd the scoby to the jar with approximately 250ml of the kombucha starter.Cover the top of the jar with a clean cloth and secure the cloth with some string or an elastic band.Cover the top of the jar with a clean cloth and secure the cloth with some string or an elastic band.New scabby on the kombucha brewKombucha ready to bottle
So here is what to do.
How to make kombucha
The brew
In a large stock pot bring 2-4 litres of water to the boil.
When the water is at a rolling boil turn off the heat and stir in 1/2 1 cup of white sugar.
If you want sweet kombucha use 1 cup per 2 litres, for less sweet kombucha add 1/2 cup per 2 litres.
When the sugar has dissolved add in your tea bags
2 litres use 4-6 tea bags
4 litres use 8-12 tea bags
You can use plain black tea or a mixture of black and green tea bags.
When the tea bags have been added leave the tea to cool to room temperature (I usually leave the tea overnight to cool in the stock pot with the lid on).
The ferment
When the tea is at room temperature pour it into a jar or container, I recommend using a large glass jar with a tap on it (like the one below).
Add the scoby to the jar with approximately 250ml of the kombucha starter.
Be warned every scoby has a mind of its own, some float, some sink, some sit sideways. You will grow a new scoby every time you brew and that will have a mind of its own as well.
Cover the top of the jar with a clean cloth and secure the cloth with some string or an elastic band.
Put the jar is a warm place but away from direct sunlight.
Leave the tea for about a week how long it takes to brew will depend on how warm your house is.
A good indicator that your tea is close to ready is that you have a new scoby forming on the top of the tea. The new scoby will look like patches of jelly to start, then it will look like a film on the top of your tea, then it will look like a skinny version of your scoby. At this point you can start to taste the tea.
When you get the tang you want it is ready to bottle, put it in a sterilised bottle and store it in the fridge.
Make sure you save 250ml as a starter for your next batch and make sure you leave some liquid for the scoby to live in. The scoby will use the liquid to get bigger even when you are not brewing kombucha, check on it regularly to make sure it does not dry out.
Carbonation
If you want a fizzy kombucha you can carbonate it.
If you do want to carbonate you will need to use a plastic bottle to make it easier to check the carbonation level.
Fill the bottles as much as possible, when filled, seal the bottles and put them out of direct sunlight at room temperature. It will take a few days for carbonation to get started.
Don’t carbonate your kombucha unless you are home to check them twice a day they will explode and make your house smell funky.
When you use a plastic bottle it is easy to check for carbonation, check the bottle twice a day, when the bottle becomes hard it is carbonated.
As soon as the kombucha is carbonated put all of the bottles in the fridge.
The bigger your scoby gets the more natural carbonation you will get without having to do the additional step.
I’ve been revisiting recipes that have been some of my old school recipes and family favourites that were our staples when we got started as clean eaters. I first posted this recipe in 2018; at that time, the kids were fussy, vegetables had to be hidden and disguised, and there was no potential for intense flavours or spice.
Times (thankfully) have changed, the kids have grown (like man-sized grown), and they now enjoy a wide range of foods. Things like vegetables are enjoyed, spice and chilli are consumed without complaint, and new ingredients are tried without tantrums.
As the kids have grown, they have started to enjoy recipes that they previously turned their noses up at; this is one of those recipes.
Chipotle chicken potatoes
Post-workout meal
Chipotle + Chicken + Sweet Potato = awesome
After a hard workout, I usually want to eat everything I can get my hands on. When I know I have this post-workout meal, I know I will be very happy and full. It is a perfect meal if you are looking to refuel at the end of the day. Back in the day, I would use less chipotle so that the kids wouldn’t complain about the chicken being too spicy. If you have kids that don’t like spice you can reduce the amount of chipotle or add some sour cream to the top of your potato.
Chipotle chicken sweet potatoes recipe
Chipotle chicken potatoes ingredients
Ingredients
2 chicken thighs,
2 tbsp. avocado oil
1 tbsp. paprika
1 tsp. ground chipotle pepper
2 tsp. ground cinnamon
1 tbsp. garlic powder
1 tsp. salt
1 tsp. black pepper
2 sweet potatoes, baked
1 cup kale, chopped
1/2 pepper, chopped
1 tbsp. extra virgin olive oil
squeeze of fresh lemon juice
Salt and pepper to taste
Take the chicken thighsPlace the chicken tights in a bowl.Pour the avocado oil over the chicken.Take the paprika, chipotle, ground cinnamon, garlic powder, salt and pepper.Sprinkle the spice over the chicken.Use your hands to mix all of the chicken and seasonings together. Make sure the chicken is thoroughly coated.Place the chicken on the lined baking tray.Grill the chicken for about 4 minutes on each side. Chop the kaleChop the peppersIn a bowl mix the kale, pepper, lemon juice, olive oil and seasoning together.Chop the chicken when it has cooled slightlyAdd the chicken to the kale mixture.Take the baked potatoes from the ovenSplit the baked sweet potatoes lengthwise and use a fork to mash the flesh slightly.Add the chicken and kale mixture to the inside of the baked sweet potatoes.You can sprinkle with some cheese and grill it to melt the cheese, or sprinkle on some spiced pumpkin seeds before you serve.
Line a baking tray with baking paper or a silicone liner.
Place the chicken thighs into a bowl, pour the avocado oil over the chicken.
Sprinkle the chicken thighs with the paprika, chipotle, ground cinnamon, garlic powder, salt, and pepper.
Use your hands to mix all of the chicken and seasonings together.
Make sure the chicken is thoroughly coated.
Place the chicken on the lined baking tray.
Grill the chicken for about 4 minutes on each side.
When the chicken is cooked through remove it from the grill and set it to one side to cool.
In a bowl mix the kale, pepper, lemon juice, olive oil and seasoning together.
Chop the cooled chicken thighs, add the chicken to the kale mixture.
Split the baked sweet potatoes lengthwise and use a fork to mash the flesh slightly.
Add the chicken and kale mixture to the inside of the baked sweet potatoes.
You can sprinkle with some cheese and grill it to melt the cheese, or sprinkle on some spiced pumpkin seeds before you serve.
Nutrition
Per Serving: 486 calories; 32.4 g fat; 25.3 g carbohydrates; 21 g protein
Equipment
Knife
Chopping board
Measuring spoons
Measuring cups
Baking tray
Baking paper or a silicone liner
Mixing bowl x2
Fork
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.
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.
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
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.
Melt the chocolate so that it is easy to pour, I like to use a saucepan.
In a bowl mix the seeds and dried fruit.
Line a baking tray with baking paper or a silicone liner.
Pour the chocolate onto the baking tray.
Sprinkle the seed and fruit mix over the top of the chocolate and press it in slightly.
Put the chocolate into the fridge and allow it to set.
Once the chocolate is set cut it into squares.
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.
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.And the onions to the pan.Sauté over a medium heat.Add the mince and seasoning.Mix well.Add the salsa to the pan.Create two wells in the mixture.Crack in two eggs to the pan.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.Tasty eggs ready to eat.Serve with a little bit of salsa.
In a frying pan sauté the onion and peppers over a medium heat.
Add the minced beef to the pan and season.
Add the salsa to the beef when the meat is browned.
Make two small wells in the meat, use the back of a spoon, this is where you can crack the eggs.
Cover the pan with a lid and cook for a few minutes.
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.
I’ve been revisiting recipes that have been some of my old school recipes and family favourites that were our staples when we got started as clean eaters. I first posted this recipe in 2018; at that time, the kids were fussy, vegetables had to be hidden and disguised, and there was no potential for intense flavours or spice.
Times (thankfully) have changed, the kids have grown (like man-sized grown), and they now enjoy a wide range of foods. Things like vegetables are enjoyed, spice and chilli are consumed without complaint, and new ingredients are tried without tantrums.
As the kids have grown, they have started to enjoy recipes that they previously turned their noses up at; this is one of those recipes.
Impasta
Pasta is amazing, it tastes great, but it does come with some unpleasant side effects thanks to the carb overload. If you love ravioli but don’t like all the wheat and carbs that come along with it, you can give this a go. This impasta courgette ravioli takes a little time to make, but it is more than worth the effort.
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 not 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 then cleaning up afterwards. I want to work out and spend some time with Jaime. That is why freezer meals are my favourite solutions 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 for the family.
Courgette ravioli recipe
Ingredients
4 courgette
300g chicken mince
2 tbsp. olive oil
3 shallots, diced
3 garlic cloves, minced
200g mushrooms diced
6 slices of prosciutto
1 tsp. garlic powder
1/2 tsp. chicken seasoning
Take a large frying panFry off the chicken mince, garlic powder and chicken seasoningAs the meat cooks break it up.As the meat cooks break it up.When the chicken is cooked, remove it from the pan.Sauté the shallots and garlic cloves over a medium heat until the shallots soften.Add the mushrooms.Let the mushrooms and shallots soften.When the shallots are cooked, add them to the bowl with the chicken.Chicken, mushrooms and shallots.Fry off the prosciutto.When the chicken is crispy move it to the bowl with the chicken.Add the prosciutto to the chicken.Mix well.Use a mandolin to slice the courgettes into long ribbons.Lay down two courgette ribbons in the shape of a cross. Spoon the filling into the centre of the courgettes.Fold the ends of the courgette up to cover the filling.You will need to use a toothpick to secure the ends of the courgette and keep the ravioli closed. Repeat with the remaining filling.Place the ravioli on a baking tray lined with baking paper or a silicone liner.Bake the ravioli for 20-25 minutes at 200 degrees C/ 400 degrees F.Courgette ravioli with cauliflower sauce
If you love ravioli but don't like all the wheat and carbs that come along with it, you can give this a go. This impasta courgette ravioli takes a little time to make but it is more than worth the effort.
Credit: Cath @ easycleaneats
Ingredients
4 courgette
300g chicken mince
2 tbsp. olive oil
3 shallots, diced
3 garlic cloves, minced
200g mushrooms diced
6 slices of prosciutto
1 tsp. garlic powder
1/2 tsp. chicken seasoning
Directions
In a large frying pan fry off the chicken mince, garlic powder and chicken seasoning in the olive oil over a medium heat.
When the chicken is cooked, remove it from the pan.
Put the chicken in a bowl then set it aside.
Sauté the shallots and garlic cloves over a medium heat until the shallots soften.
Add the mushrooms.
When the shallots are cooked, add them to the bowl with the chicken.
Cut the prosciutto slices into cubes.
Fry off the prosciutto until it becomes crispy, when it is cooked add it to the chicken.
Mix the chicken, shallots, garlic and prosciutto together in the bowl.
Split the mixture in half.
Blend half of the mixture in a food processor, you want it to have a paste consistency.
Add the paste mixture back to the rest of the chicken mixture and mix it everything together.
It should be a very sticky mixture.
Use a mandolin to slice the courgettes into long ribbons.
Lay down two courgette ribbons in the shape of a cross.
Spoon the filling into the centre of the courgettes.
The amount of filling will depend on how large the courgette ribbons are.
Fold the ends of the courgette up to cover the filling; you will need to use a toothpick to secure the ends of the courgette and keep the ravioli closed.
Place the ravioli on a baking tray lined with baking paper or a silicone liner.
Bake the ravioli for 20-25 minutes at 200 degrees C/ 400 degrees F.
Serve with cauliflower sauce.
Nutrition
Per Serving: 193 calories; 12 g fat; 6 g carbohydrates; 14 g protein
Equipment
Frying pan
Wooden spoon
Knife
Chopping board
Scales
Measuring spoons
Mandolin or vegetable peeler
Mixing bowl
Food processor
Spoon
Baking tray
Baking paper or a 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.
Easy Clean Eats 