Corned beef

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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: ★★★★★
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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: ★★★★★
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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.

Guacamole

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Guac you gonna do about it?

I love avocados and get very excited when they come into season. I would happily eat them with every meal, but guacamole is my favourite way to have them.

I will be honest; I am eating guacamole with almost every meal at the moment. I may add a healthy dose of jalapeño to make it too spicy for everyone else. I didn’t say I was doing that; I might be doing it. It could be that the jalapeños are extra spicy. 

Back to the point

I have two ways to make guacamole; both are easy, but they give two different textures, so it is a matter of personal preference. If you are making guacamole for the kids to enjoy, you can leave the chilli out of the recipe. This Guacamole recipe is suitable for those eating Primal, Paleo, and Clean. With minor modification, it is also kid-friendly; leave out the chilli.

Guacamole recipe

Ingredients

  • 2 avocados
  • 1/2 red onion
  • 1 jalapeno chilli (optional)
  • 1 tbsp. lemon juice

Take your avocados, cut them in half, remove the stones, and then scoop out the flesh

This is where you get to choose.

Option 1 Chunky

For a more chunky texture, I use a food processor to finely mince the chilli, pulse the onion then add the avocado with lemon juice and pulse again, this gives a part chunky part smooth texture that is great as a dip or addition to something spicy.

Option 2 Smooth

For a smoother texture, I like to finely mince the chilli and onion together into a paste, add the avocado and lemon juice and blend until you get a smooth texture.

If you are making guacamole without a food processor, it is down to you how finely you want to chop your ingredients and how much you mush the avocado with a fork.

The result should still be great tasting guacamole 

Guacamole

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

“



Credit: Cath @ easycleaneats

Ingredients

  • 2 avocados
  • 1/2 red onion
  • 1 jalapeno chilli (optional)
  • 1 tbsp. lemon juice

Directions

  1. Take your avocados, cut them in half, remove the stones, and then scoop out the flesh
  2. This is where you get to choose.
  3. For a more chunky texture I use a food processor to finely mince the chilli, pulse the onion then add the avocado with lemon juice and pulse again, this gives a part chunky part smooth texture that is great as a dip or addition to something spicy.
    4. Or
  4. For a smoother texture, I like to finely mince the chilli and onion together into a paste, add the avocado and lemon juice and blend until you get a smooth texture.
  5. If you are making the guacamole without a food processor, it is down to you how finely you want to chop your ingredients.
  6. The result should still be great tasting guacamole 

Nutrition

Per Serving: 39 calories; 3 g fat; 2 g carbohydrates; 1 g protein

Equipment 

  • Knife 
  • Chopping board 
  • Food processor 
  • Measuring spoons
  • 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.

Avocado burger buns

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Ready for more grain-free bread, please

It’s time to break out the BBQ down here in the Southern Hemisphere, which means lots of burgers being made in the sunshine. I’m not looking to add all the carbs that go with the beef burgers, so I’ve been whipping up quick bread with a twist.  

Avocado abundance 

Whenever avocados are in season, I try to make the most of them. We all know that avocados have a small window of perfect ripeness, and they all hit that point simultaneously. So as not to waste them, I buy and then freeze the avocado pulp. To make my quick break a little more interesting, I’ve used some avocado pulp to make my burger buns extra. If you have fresh avocados, they also work for this recipe. If you use frozen avocado pulp, make sure it is completely thawed before folding it into the mix.

Burger buns recipe

Ingredients

  • 4 egg whites
  • 2 avocados 
  • 4 tbsp. buckwheat flour
  • 1/4 tsp. cream of tartar
  • 1/4 tsp. baking soda

Instructions

Preheat oven to 160 degrees C/ 320 degrees F. 

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

In a large mixing bowl, whisk the egg whites for 30 seconds using an electric whisk or stand mixer. 

Add the cream of tartar and keep whisking on high speed until stiff peaks form.

Place the avocado flesh into a food processor, and blend until you get a smooth puree.

Add the avocado puree to the egg whites.

Add the buckwheat flour and baking soda to the bowl with the egg whites.

Use a spatula to combine the ingredients together; fold the ingredients together, don’t stir them. 

You want a smooth, fluffy batter.

Divide the batter into 12 rounds on the baking tray.

Bake the buns for 15 – 20 minutes or until the edges are slightly golden.

Remove the buns from the oven and transfer the buns on the baking paper to a cooling rack.

Let the buns cool for 10 minutes before filling them up with burgers.

Remove the buns from the oven and transfer the buns on the baking paper to a cooling rack.

Let the buns cool for 10 minutes before filling them up with burgers.

“Avocado

  • Rating: ★★★★★
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“What



Credit: Cath @ easycleaneats 

Ingredients

  • 4 egg whites
  • 2 avocados 
  • 4 tbsp. buckwheat flour
  • 1/4 tsp. cream of tartar
  • 1/4 tsp. baking soda

Directions

  1. Preheat oven to 160 degrees C/ 320 degrees F. 
  2. Line a baking tray with baking paper or a silicone liner. 
  3. In a large mixing bowl, whisk the egg whites for 30 seconds using an electric whisk or stand mixer. 
  4. Add the cream of tartar and keep whisking on high speed until stiff peaks form.
  5. Place the avocado flesh into a food processor, and blend until you get a smooth puree.
  6. Add the avocado puree to the egg whites.
  7. Add the buckwheat flour and baking soda to the bowl with the egg whites.
  8. Use a spatula to combine the ingredients together; fold the ingredients together, don’t stir them. 
  9. You want a smooth, fluffy batter.
  10. Divide the batter into 12 rounds on the baking tray.
  11. Bake the buns for 15 – 20 minutes or until the edges are slightly golden.
  12. Remove the buns from the oven and transfer the buns on the baking paper to a cooling rack.
  13. Let the buns cool for 10 minutes before filling them up with burgers.

Nutrition

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

Equipment

  • Baking tray
  • Whisk
  • Food processor
  • Spatula
  • Mixing bowl
  • Cooling rack

Nutritional disclaimer

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

Quick bread

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Bread 

Bread is a funny thing. It is one of the few foods I know that does not agree with me, but I still crave it regularly. I try my very best to avoid it, but some meals just feel incomplete without it. Burgers are one of the meals that don’t feel right without bread. I love a salad bun, but sometimes, I want a burger bun. 

Quick bread
Quick bread

Time to experiment

I’ve experimented with different recipes using gluten-free, grain-free flours over the years, but never felt satisfied with the result until now. Now, full disclaimer: This bread is not bread. These little ‘bread’ rounds are made from egg and cream cheese, no flour or yeast, but they are amazing. Don’t get me wrong—they are not ‘like’ bread—they are nothing like bread; they are better than bread in a few ways.

It’s bread Jim but not as we know it

Sorry, my inner geek was showing again. Now with the Star Trek reference out of the way, let us return to the bread. They might look like a squished meringue, but I can assure you they are not. They can stand up to a burger and make a great sandwich option without the downside of a flour-based bread, like feeling very full or bloated. They don’t break apart when you pick them up or crumble while you eat them like some gluten-free breads. The structural integrity of these little bread rounds is impressive. They have stood up to melted cheese, sauerkraut and even sliced tomatoes so far for me. If you are looking for an easy replacement for a slice of bread without feeling like you have cardboard as an alternative, give these bad boys a go.

Quick bread recipe

Quick bread ingredients

Ingredients

  • 3 eggs, separated
  • 3 Tbsp. cream cheese
  • ¼ tsp. cream of tartar
  • 1 tbsp. garlic powder

Instructions

Preheat the oven to 150 degrees C, 300 degrees F

Separate the eggs; there must be no yolk in the white.

In one bowl add the egg yolks, cream cheese and garlic powder.
In one bowl add the egg yolks, cream cheese and garlic powder.
whisk together the egg yolks, cream cheese and garlic powder until smooth.
Whisk together the egg yolks, cream cheese and garlic powder.
whisk together the egg yolks, cream cheese and garlic powder until smooth.
whisk together the egg yolks, cream cheese and garlic powder until smooth.

Whisk together the egg yolks, cream cheese, and garlic powder in a bowl until smooth.

In another bowl, whisk the cream of tartar and the whites; whisk until the whites are fluffy and form stiff peaks.

In another bowl add the egg whites and cream of tartar.
In another bowl add the egg whites and cream of tartar.
Whisk until the whites are fluffy and form stiff peaks.
Whisk until the whites are fluffy and form stiff peaks.

Mix one tablespoon of the egg whites into the egg yolk mix.

Take one tablespoon of the egg whites and mix it into the egg yolk mix.
Take one tablespoon of the egg whites and mix it into the egg yolk mix.

Slowly fold the egg whites into the egg yolk mixture, trying not to break down the egg whites too much.

Slowly fold the egg whites into the egg yolk mixture, try not to break down the egg whites too much.
Slowly fold the egg whites into the egg yolk mixture, try not to break down the egg whites too much.
Try not to break down the egg whites too much.
Try not to break down the egg whites too much.
Bread mix
Bread mix

Line a baking tray with baking paper

Spoon the mixture into 12 even disks.

Spoon the mixture into 12 even disks.
Spoon the mixture into 12 even disks.
Spoon the mixture into 12 even disks.
Spoon the mixture into 12 even disks.

Bake for 20 minutes in the middle of the oven.

Bake for 20 minutes in the middle of the oven.
Bake for 20 minutes in the middle of the oven.

Move the tray to the top of the oven for a minute to colour the bread, make sure to watch so that the bread does not burn.

Remove the bread from the oven and transfer to a cooling rack for 10 minutes before eating.

Remove the bread from the oven and transfer to a cooling rack for 10 minutes before eating.
Remove the bread from the oven and transfer to a cooling rack for 10 minutes before eating.

This bread will keep in an airtight container in the fridge for 7 days.

Quick bread

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

This keto friendly bread is easy to make and a great alternative for traditional bread



Credit: Cath @ easycleaneats

Ingredients

  • 3 eggs, separated
  • 3 tbsp. cream cheese
  • 1/4 tsp. cream of tartar
  • 1 tbsp. garlic powder

Directions

  1. Preheat the oven to 150 degrees C, 300 degrees F
  2. Separate the eggs; there must be no yolk in the white.
  3. In a bowl, whisk together the egg yolks, cream cheese and garlic powder until smooth.
  4. In another bowl, whisk together the cream of tartar and the whites; whisk until the whites are fluffy and form stiff peaks.
  5. Take one tablespoon of the egg whites and mix it into the egg yolk mix.
  6. Slowly fold the egg whites into the egg yolk mixture, try not to break down the egg whites too much.
  7. Line a baking tray with baking paper
  8. Spoon the mixture into 12 even disks.
  9. Bake for 20 minutes in the middle of the oven.
  10. Move the tray to the top of the oven for a minute to colour the bread, make sure to watch so that the bread does not burn.
  11. Remove the bread from the oven and transfer to a cooling rack for 10 minutes before eating.
  12. This bread will keep in an airtight container in the fridge for 7 days.

Nutrition

Per Serving: 58 calories; 2 g fat; 6 g carbohydrates; 3 g protein

Equipment

  • Fork
  • Spatula
  • Whisk
  • 2 bowls
  • Baking tray
  • Baking paper
  • Cookie cutter for discs
  • Cooling racks
  • 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.

Quick pickle pink onions

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Quick pickle pink onions
Quick pickle pink onions

Small addiction

I think I have a problem. No, I am not talking about my addiction to buying workout clothing or Post-its. I am talking about my addiction to all of the Mexican food. 

It could be the spicy and fresh flavour combinations, the colours, or the avocados. It is most likely all of the above.

I adore topping my salads (enchiladas and tacos) with pink pickled onions. Full disclosure, I also love adding jalapeños to the top of all those things (and other things, too). I digress. Pink pickled onions are the best; the colour and crunch are amazing. They add a little sharp dimension to a meal. 

As with everything, I search for a way to have the things I want without them being bad for me. 

Traditionally, pickling requires a combination of vinegar, sugar, and water. I try to avoid sugar whenever possible, so I set about making a sugar-free pickle solution without compromising on flavour. 

Bro science warning

I’m going to attempt to explain what the pickle solution does. 

What is pickling? Pickling is the process of soaking foods in solutions to prevent spoilage. 

There are two basic types of pickling.  

Type one pickling uses an acidic solution that kills bacteria, often vinegar. Sugar and spices are often added to a vinegar solution to add more flavour. Some examples of type one pickling are pickled cucumbers and onions. 

Type two uses salt or brine (saltwater) to encourage fermentation, which means that good bacteria grow and beat out the harmful bacteria that make food spoil. Some examples of type two pickling are sauerkraut and kimchi. 

Bro science completed

So, the challenge was to find a replacement for the sugar usually added to a pickling solution without having a negative impact. I found a way to preserve the onions like a traditional pickle solution, but I replaced the sugar with something else. 

Test 1 coconut sugar

coconut sugar

The first attempt used three tablespoons of coconut sugar as a replacement. I used apple cider vinegar, which has its own slight sweetness while still acting as a preservative.  

The result was onions that were far too sweet for me, the mixture worked well, and the pickles were good to eat for four weeks, but I didn’t enjoy the flavour.   

Test 2 maple syrup

maple syrup
maple syrup

For this test, I decided to use two tablespoons of maple syrup to see if it would give the right flavour. I stuck with the apple cider vinegar, as I do like the flavour. 

The result, while this batch was much better than the coconut sugar version, I still didn’t really like it.

Test 3 honey

Honey
Honey

For this test, I used two tablespoons of honey to see if it would give the right flavour I was looking for.  

The result is that we have a winner! The honey gave the onions the perfect amount of sweetness without changing the vinegar’s flavours. The bonus was that honey also gave me onions that were good to eat for about 6 weeks.

Quick pickle pink onions

Quick pickle pink onions ingredients
Quick pickle pink onions ingredients

Ingredients

  • 1 red onion, thinly sliced
  • 3/4 cup apple cider vinegar
  • 1 tsp. Salt
  • 2 tbsp. Honey
  • 1 bay leaf
  • 6 peppercorns
Quick pickle pink onions
Quick pickle pink onions

Instructions 

In a pan, combine the vinegar, salt, honey, bay leaf and peppercorns over a medium heat. 

Remove the pan from the heat when the honey and salt have dissolved. 

Add the sliced onions to the jar. 

Pour the mix into a sterilised jar. 

Seal the jar and put it in the fridge for at least one hour before using. 

The onions will keep in the fridge for four weeks. 

Quick pickle pink onions
Quick pickle pink onions

Quick pickle pink onions

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

I topping my salads (enchiladas and tacos) with pink pickled onions. Pink pickled onions are the best, the colour and crunch are amazing. They add a little sharp dimension to a meal. As with all things, I search for a way to have the things I want without them being bad for me.


Credit: Cath @ easycleaneats

Ingredients

  • 1 red onion, thinly sliced
  • 3/4 cup apple cider vinegar
  • 1 tsp. Salt
  • 2 tbsp. Honey
  • 1 bay leaf
  • 6 peppercorns

Directions

  1. In a pan combine the vinegar, salt, honey bay leaf and peppercorns over a medium heat.
  2. When the honey and salt has dissolved remove the pan from the heat.
  3. Pour the mix into a sterilised jar.
  4. Add the sliced onions to the jar.
  5. Seal the jar and put in the fridge for at least one hour before using.
  6. The onions will keep in the fridge for four weeks.

Nutrition

Per Serving: 21 calories; 0 g fat; 6 g carbohydrates; 0 g protein.

Equipment 

  • Saucepan 
  • Wooden spoon 
  • Measuring  cup 
  • Measuring spoons
  • Mason jar/ preserve jar 

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.

No rice sushi

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Sushi is back on the menu 

Sushi is one of the most popular options for lunch, and the sushi roll is, without doubt, one of the most recognisable forms. One of the best things about sushi is its versatility; you can have any filling you want and even have your sushi without rice. That is right, no rice sushi.

Swap the carbs for protein 

The best approach I have found when making no-rice sushi is swapping the rice for protein. For this recipe, I have swapped out the rice for cooked chicken, but it can also work with tuna, salmon, pork, or eggs. All you need to do is make sure the protein is mixed with something like mayo that makes it sticky enough to hold the sushi roll together. I love to add some seasoning to the protein to help add some flavour and a little kick.

Variety is the spice of life

The beauty of this recipe is that you can add anything you want (within reason) to the sushi as a filling. I love to mix things up to have a mix of vegetables that are crisp, crunchy and soft, so each bite is interesting to eat and packed with flavour.

No rice sushi

Ingredients

  • 5 nori sheets 
  • 4 cups cooked chicken, shredded
  • 2 tsp. Chicken seasoning
  • 3/4 cup easy mayo
  • A mix of vegetables cut into matchsticks 
    • 1 Carrot
    • 1 Celery stick
    • 1 Pepper
    • 1 Cucumber

Instructions

Mix the chicken, chicken seasoning and mayo in a bowl to form a thick paste. 

Take the sushi mat and place it on a clean flat surface.

Take a sheet of nori, and put the nori sheet smooth side down.

Take the filling of choice and spread it out on the nori sheet.

The mixture should be spread evenly, but not to the edge of the sheet at one end.

Take the additional fillings (vegetables, cheese, etc.) and lay them out on top of the spread-out filling.

Lay out the fillings in lines starting near the edge of the nori sheet. 

Each filling should have its own line with a space between the next line.

Have the sushi mat in front of you with the edge without filling furthest away from you.

Lift the edge of the mat up and use the mat to roll the edge of the nori over the first line of filling.

Make sure that the fillings are sticking together.

Tuck the nori into the roll and use the mat to continue rolling and tucking the nori; remove the mat from the roll as you go.

Move slowly so that the sushi roll is even.

Roll the sushi roll backwards and forward to seal it and keep it tight for cutting.

Let the sushi roll sit for a minute to make cutting easier.

Cut the roll into segments with a sharp, wet knife.

Serve and eat immediately.

No rice sushi

  • Servings: 28“
  • Rating: ★★★★★
  • Print

“One



Credit: Cath @ easycleaneats

Ingredients

  • 5 nori sheets
  • 4 cups cooked chicken, shredded
  • 2 tsp. Chicken seasoning
  • 3/4 cup easy mayo
  • Mix of vegetables cut into matchsticks
  • 1 Carrot
  • 1 Celery stick
  • 1 Pepper
  • 1 Cucumber

Directions

  1. Mix the chicken, chicken seasoning and mayo in a bowl to form a thick paste.
  2. Take the sushi mat and place it on a clean flat surface.
  3. Take a sheet of nori, and put the nori sheet smooth side down.
  4. Take the filling of choice and spread it out on the nori sheet.
  5. The mixture should be spread evenly, but not to the edge of the sheet at one end.
  6. Take the additional fillings (vegetables, cheese, etc.) and lay them out on top of the spread-out filling.
  7. Lay out the fillings in lines starting near the edge of the nori sheet.
  8. Each filling should have its own line with a space between the next line.
  9. Have the sushi mat in front of you with the edge without filling furthest away from you.
    10. 10.Lift the edge of the mat up and use the mat to roll the edge of the nori over the first line of filling.
  10. Make sure that the fillings are sticking together.
  11. Tuck the nori into the roll and use the mat to continue rolling and tucking the nori; remove the mat from the roll as you go.
  12. Move slowly so that the sushi roll is even.
  13. Roll the sushi roll backwards and forward to seal it and keep it tight for cutting.
  14. Let the sushi roll sit for a minute to make cutting easier.
  15. Cut the roll into segments with a sharp, wet knife.
  16. Serve and eat immediately.

Nutrition

Per Serving: 85 calories; 5g fat; 3g carbohydrates; 7g protein

Equipment

  • Sushi rolling mat
  • Spatula
  • Spoon  
  • Mixing bowl

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.

Taco style salad

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Making friends with salad

I love salad, it is sad, but true. For a long time, if I suggested salad for dinner, it was met with grumbles, groans, and complaints. Nowadays, I have the freedom to eat salad as often as I want, and I’ll be honest, I eat it a lot. In my book, salad is something to get excited about; it is an amazingly fresh meal full of endless possibilities, not limp lettuce, sad dressing and soggy tomatoes. I love to create salads that taste amazing and look great.

Taco style salad

More spicy flavours

While I find it hard to say no to tacos, I sometimes want the flavour of tacos without so many carbs. This salad is my compromise; it is a taco in a bowl. This salad delivers on the flavour of tacos, but with a tasty and creamy dressing that brings everything together. It is easy to make, and the recipe is enough to feed a hungry family and leave you with some leftovers. If you don’t need quite so much food, it is easy to half the ingredients to make 5 servings rather than 10.

Taco style salad

Taco style salad ingredients

Ingredients 

  • 6 cups cos lettuce, chopped
  • 6 cups chicken, cooked and cubed 
  • 1 can corn
  • 1 can black beans
  • 2 tomatoes, diced
  • 1 avocado, diced
  • 1/2 red onion, diced
  • 3/4 cup cheddar cheese, grated
  • 1 cup tortilla chips, crushed 
  • 1 handful fresh coriander, chopped
  • 1/2 cup plain yogurt
  • 3 tbsp. avocado oil 
  • 2 tsp. honey
  • 2 tsp. apple cider vinegar
  • 1 tsp. garlic, minced 
  • 1 lime, juiced
  • 1/2 jalapeño, finely diced
  • 2 tsp. taco seasoning 

Instructions  

Mix the lettuce, corn, beans, tomatoes, avocado, onion and cheese in a large bowl.

Take a large bowl.
Add the lettuce and chicken to the bowl.
Add the corn and beans.
Add the tomatoes and avocado.
Add the red onion.
Mix well.

Set the bowl to one side.

In another bowl, whisk together the yoghurt, oil, honey, apple cider vinegar, garlic, lime juice, jalapeño, and taco seasoning.

Take the ingredients for the dressing
Add the ingredients to a bowl.
Add the ingredients to a bowl.
Add the jalapenos and whisk.

When you are ready to serve the salad, add the dressing to the bowl with the salad.

Add the dressing.

Toss the salad to coat everything with the dressing. 

Mix well.

Top the salad with the crushed chips and coriander to serve.

Add the crushed corn chips
Serve

Taco style salad

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

Sometimes want the flavour of tacos without so many carbs. This salad is my compromise; it is a taco in a bowl.


Credit: Cath @ easycleaneats

Ingredients

  • 6 cups cos lettuce, chopped
  • 6 cups chicken, cooked and cubed
  • 1 can corn
  • 1 can black beans
  • 2 tomatoes, diced
  • 1 avocado, diced
  • 1/2 red onion, diced
  • 3/4 cup cheddar cheese, grated
  • 1 cup tortilla chips, crushed
  • 1 handful fresh coriander, chopped
  • 1/2 cup plain yogurt
  • 3 tbsp. avocado oil
  • 2 tsp. honey
  • 2 tsp. apple cider vinegar
  • 1 tsp. garlic, minced
  • 1 lime, juiced
  • 1/2 jalapeño, finely diced
  • 2 tsp. taco seasoning

Directions

  1. Mix the lettuce, corn, beans, tomatoes, avocado, onion and cheese in a large bowl.
  2. Set the bowl to one side.
  3. In another bowl, whisk together the yoghurt, oil, honey, apple cider vinegar, garlic, lime juice, jalapeño, and taco seasoning.
  4. When you are ready to serve the salad, add the dressing to the bowl with the salad.
  5. Toss the salad to coat everything with the dressing.
  6. Top the salad with the crushed chips and coriander to serve.

Nutrition

Per Serving: 287 calories; 12 g fat; 18 g carbohydrates; 26 g protein.

Equipment

  • Chopping board
  • Knife
  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Spoon
  • Measuring cups
  • Measuring spoons
  • Scales

Nutritional disclaimer

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