One tray Hawaiian chicken

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Simple meals don’t have to be boring  

I have been on a mission to make simple and tasty meals. I aim to create recipes that can be prepared and cooked quickly on a busy weeknight. We all struggle to make healthy and delicious meals while keeping on top of everything else in life. So this recipe is designed to be healthy, delicious and easy to make. You can cook this meal on a single tray in the oven. The preparation takes no more than 20 minutes and is portioned to feed four adults.  

Sweet and sour on one plate

There is something irresistible about chicken and pineapple; they go so well together. Add in the sweetness of some peppers, and I am sold. I’ll be honest this one-tray meal was born from a pantry cleanout. I found a tin of pineapple that was soon to go out of date; in an effort to save on food waste, I thought of a way to make the most of the pineapple slices, other than eating them from the tin, of course.

One tray Hawaiian chicken recipe

Ingredients 

  • 500g chicken breast, cubed
  • 2 cups pineapple chunks
  • 1 red pepper, cubed
  • 1 green pepper, cubed
  • 1 sweet potato, cubed
  • 1 tbsp. Sesame seed oil
  • 1 tbsp. Coconut oil
  • 1 tbsp. Coconut sugar
  • 1 tbsp. Coconut flakes
  • 1 tbsp. Lime juice

Instructions 

Preheat the oven to 200 degrees C/ 400 degrees F.

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

Mix the chicken, peppers, sweet potatoes and pineapple in a bowl with the oils and sugar.

Spread out on the baking tray and bake for 15 minutes.

Turn the vegetables and chicken and bake for another 10 minutes.

Sprinkle the lime juice and coconut flakes over the tray before serving.

“One

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Credit: Cath @ easycleaneats 

Ingredients

–500g chicken breast, cubed –2 cups pineapple chunks –1 red pepper, cubed –1 green pepper, cubed –1 sweet potato, cubed –1 tbsp. Sesame seed oil –1 tbsp. Coconut oil –1 tbsp. Coconut sugar –1 tbsp. Coconut flakes –1 tbsp. Lime juice

Directions

  1. Preheat the oven to 200 degrees C/ 400 degrees F.
  2. Line a baking tray with baking paper or a silicone liner.
  3. Mix the chicken, peppers, sweet potatoes and pineapple in a bowl with the oils and sugar.
  4. Spread out on the baking tray and bake for 15 minutes.
  5. Turn the vegetables and chicken and bake for another 10 minutes.
  6. Sprinkle the lime juice and coconut flakes over the tray before serving.

Nutrition

Per Serving: 322 calories; 13g fat; 26g carbohydrates; 26g protein

Equipment

  • Measuring cups
  • Measuring spoons
  • Kitchen scale
  • Mixing bowl
  • Baking sheet
  • Baking paper or silicone liner

Nutritional disclaimer

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

Maple sausage roast

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Simple meals don’t have to be boring  

I have been on a mission to make simple and tasty meals. I aim to create recipes that can be prepared and cooked quickly on a busy weeknight. We all struggle to make healthy and delicious meals while keeping on top of everything else in life. So this recipe is designed to be healthy, delicious and easy to make. You can cook this meal on a single tray in the oven. The preparation takes no more than 20 minutes and is portioned to feed four adults.  

Updating as we go

Early in 2021, I made the move to relocate and update my website; I’ve been making changes and improving all of the things as I go. This recipe is one of the many things I’ve tried to improve. This recipe is one of the first one-tray meals I came up with back in 2015. It has remained a regular meal that I crack out when we get some good quality sausages from Pokeno.

One tray of awesomeness

This recipe is one of the very first one-tray meals I made back when we started eating clean. I was big on throwing dinner in the slower cooker before heading off for a busy day at work, but it was always nice to have something a bit different on the weekends. The combination of tasty sausages and fresh vegetables always won on a Saturday afternoon after a day with the kids. We don’t spend our weekends running around playgrounds with the kids, but we still love a one-tray maple sausage roast.

Maple sausage roast

Ingredients

  • 8 pork sausages cut into 3rds
  • 1 red onion cut into 8th
  • 2 red apples cut into chunks
  • 2 red peppers cut into chunks
  • 2 courgettes cut into chunks
  • 2 sweet potatoes cut into chunks
  • 2 garlic cloves minced
  • 2 tbsp. thyme
  • 1/4 cup maple syrup

Instructions

Preheat oven to 210 °C/ 410 °F. 

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

In the roasting tray, mix together all ingredients but keep the maple syrup to one side. 

Bake for 20 minutes.

Remove the roasting tray from the oven.

Stir everything up and pour the maple syrup on top of everything.

Bake for another 10 minutes.

If your sausages are thick, you may need to cook them longer.

  • Rating: ★★★★★
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“A



Credit: Cath @ easycleaneats 

Ingredients

  • 8 pork sausages cut into 3rds
  • 1 red onion cut into 8th
  • 2 red apples cut into chunks
  • 2 red peppers cut into chunks
  • 2 courgettes cut into chunks
  • 2 sweet potatoes cut into chunks
  • 2 garlic cloves minced
  • 2 tbsp. thyme
  • 1/4 cup maple syrup

Directions

  1. Preheat oven to 210 °C/ 410 °F. 
  2. Line a roasting tray with baking paper or a silicone liner.
  3. In the roasting tray, mix together all ingredients but keep the maple syrup to one side. 
  4. Bake for 20 minutes.
  5. Remove the roasting tray from the oven.
  6. Stir everything up and pour the maple syrup on top of everything.
  7. Bake for another 10 minutes.
  8. If your sausages are thick, you may need to cook them longer.

Nutrition

Per Serving: 292 calories; 13g fat; 26g carbohydrates; 18g protein

Equipment 

  • Chopping board
  • Knife
  • Baking tray
  • Baking paper or silicone liner
  • Measuring cups
  • Measuring spoons
  • Tongs
  • 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.

Garlic Pulled Pork

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Revisiting family favourites

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 2015; 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, my recipes have changed organically to meet their palates and preferences, I’ve updated this recipe because of that, but fear not; all I have done is make it a little bit better.

Converted to love pork

I never really liked pork. I always found it dry and bland or very chewy, so I stayed away from it. Now I know a little more about the different pork cuts and the differences between good quality meat and mass-produced meat. Good quality meats well-raised make all the difference. 

Pork shoulder

Pork shoulder is one of the meat cuts that I have come to love over the last few years. It is cheap to buy, easy to cook and can be used in many different ways. Pork shoulder is excellent; you cook it once and end up with about five meals. When buying pork shoulder, pick a joint that has the bone in, as it will have more flavour, and the best-tasting meat is right by the bones. This recipe is basic; it lets the natural flavour of the pork shine and makes it a perfect base for other meals.

Garlic pulled pork recipe

Ingredients

  • 1-1.5kg pork shoulder
  • 6 garlic cloves, mashed
  • 1 onion, sliced
  • 1 tsp. onion powder
  • 1 tsp. chilli powder
  • Salt and pepper to taste

Place the onions in the bottom of your slow cooker, and build a little platform for the meat.


Place the pork shoulder on a chopping board.


Season the meat with salt and pepper, then sprinkle over the onion powder and chilli powder.


Spread the mashed garlic all over the meat, make sure to get it in all the little pockets around the shoulder.


Place the meat on the onions in the slow cooker.


Cook the meat on low for 8-10 hours.
Once the pork is cooked, you can pull it apart using forks or claws!

Garlic pulled pork

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Credit: Cath @ easycleaneats

Ingredients

  • 1-1.5kg pork shoulder
  • 6 garlic cloves, mashed
  • 1 onion, sliced
  • 1 tsp. onion powder
  • 1.tsp. chilli powder
  • Salt and pepper to taste

Directions

  1. Place the onions in the bottom of your slow cooker, build a little platform for the meat.
  2. Place the pork shoulder on a chopping board.
  3. Season the meat with salt and pepper then sprinkle over the onion powder and chilli powder.
  4. Spread the mashed garlic all over the meat, make sure to get it in all the little pockets around the shoulder.
  5. Place the meat on the onions in the slow cooker
  6. Cook the meat on low for 8-10 hours.
  7. Once the pork is cooked, you can pull it apart using forks or claws!

Nutrition

Per Serving: 236 calories; 13g fat; 1g carbohydrates; 30g protein

Equipment

  • Knife
  • Chopping board
  • Forks 
  • Slow cooker

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 blueberry cake

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Updating as we go

Earlier in 2021, I moved to relocate and update my website; I’ve been making changes and improving all of the things as I go. This recipe is one of the many things I’ve tried to make better.

Something sweet but healthy

Sometimes we need something sweet to get us through the day. In the spirit of not eating crappy processed food, I like a simple recipe that is easy to whip up and reasonably healthy. This cake is easy to make, uses pantry items you should have already and will only take a short time to sit down and enjoy.

Banana blueberry cake

Ingredients

  • 1/2 cup coconut flour, sifted
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 4 eggs
  • 2 bananas, ripe
  • 1/2 cup coconut oil, melted
  • 3 tbsp. honey
  • 1 cup blueberries

Instructions

Preheat the oven to 180 degrees C/ 350 degrees F.

In a large bowl, mix together the coconut flour, baking soda, salt, ground cinnamon and nutmeg.

In another bowl, mix together the eggs, bananas, coconut oil and honey.

Add the wet ingredients to the dry ingredients and mix well.

Fold in the blueberries.

Take a spring-form cake pan and line it with baking paper or a silicone liner.

Pour the batter into the cake pan.

Bake the cake for 30 minutes or until the cake is cooked through.

Remove the cake and allow it to cool slightly before removing it from the cake pan.

Banana blueberry cake

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Credit: Cath @ easycleaneats 

Ingredients

  • 1/2 cup coconut flour, sifted
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. ground nutmeg
  • 4 eggs
  • 2 bananas, ripe
  • 1/2 cup coconut oil, melted
  • 3 tbsp. honey
  • 1 cup blueberries

Directions

Preheat the oven to 180 degrees C/ 350 degrees F. In a large bowl, mix together the coconut flour, baking soda, salt, ground cinnamon and nutmeg. In another bowl, mix together the eggs, bananas, coconut oil and honey. Add the wet ingredients to the dry ingredients and mix well. Fold in the blueberries. Take a spring-form cake pan and line it with baking paper or a silicone liner. Pour the batter into the cake pan. Bake the cake for 30 minutes or until the cake is cooked through. Remove the cake and allow it to cool slightly before removing it from the cake pan.

Nutrition

Per Serving: 166 calories; 12g fat; 14g carbohydrates; 3g protein

Equipment

  • Mixing bowl x2
  • Fork
  • Wooden spoon
  • Cake pan
  • Baking paper or a silicone liner
  • Measuring spoons
  • Measuring cups

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.

Thai inspired pork and veggie meatballs

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Nut-free option

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

Make a big batch

These meatballs were one of our staples back in the day; I would make double batches of them and stuff them in the freezer ready for cooking when things got busy. These meatballs are jam-packed with flavour and go great with my satay-style sauce.

Thai-inspired pork and veggie meatballs recipe

Ingredients

  • 2 courgettes, grated
  • 2 carrots, grated
  • 450g pork mince
  • 250g chicken mince
  • 1 tbsp. ginger, grated
  • 1 tsp. sesame oil
  • 2 tbsp. fresh basil, minced
  • 2 garlic cloves, minced
  • 1 tbsp. curry powder
  • 1/2 tsp. red chilli flakes
  • salt and pepper, to taste
  • Satay Style Sauce

Instructions

Preheat the oven to 175 degrees C/350 degrees F.

Grate the courgette and carrot; I use my food processor with a fine grating attachment.

Take a large bowl and place a large clean dishcloth in the bowl.

Add the carrot and courgette to the bowl.

Squeeze out the excess water from the carrot and courgette.

Add the carrot and courgette to a bowl along with the other ingredients.

Use your hands to mix the meat and vegetables together.

Use a soup spoon or ice cream scoop to portion the meat into meatballs.

Roll the meatballs and place them on a plate. 

Depending on how large the meatballs are, you may have between 30 and 40 meatballs.

Take a large frying pan or cast iron skillet and heat some oil over medium heat.

Cook the meatballs in batches, 

The meatballs should be browned on all sides before you take them out of the pan. 

Once the meatballs have been cooked, warm up the satay-style sauce in the same pan and add the meatballs back into the pan.

Thai inspired pork and veggie meatballs

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Credit: Cath @ easycleaneats 

Ingredients

– 2 courgettes, grated – 2 carrots, grated – 450g pork mince – 250g chicken mince – 1 tbsp. ginger, grated – 1 tsp. sesame oil – 2 tbsp. fresh basil, minced – 2 garlic cloves, minced – 1 tbsp. curry powder – 1/2 tsp. red chilli flakes – salt and pepper, to taste – Satay Style Sauce

Directions

  1. Preheat the oven to 175 degrees C/350 degrees F.
  2. Grate the courgette and carrot; I use my food processor with a fine grating attachment.
  3. Take a large bowl and place a large clean dishcloth in the bowl.
  4. Add the carrot and courgette to the bowl.
  5. Squeeze out the excess water from the carrot and courgette.
  6. Add the carrot and courgette to a bowl along with the other ingredients.
  7. Use your hands to mix the meat and vegetables together.
  8. Use a soup spoon or ice cream scoop to portion the meat into meatballs.
  9. Roll the meatballs and place them on a plate. 
  10. Depending on how large the meatballs are, you may have between 30 and 40 meatballs.
  11. Take a large frying pan or cast iron skillet and heat some oil over medium heat.
  12. Cook the meatballs in batches, 
  13. The meatballs should be browned on all sides before you take them out of the pan. 
  14. Once the meatballs have been cooked, warm up the satay-style sauce in the same pan and add the meatballs back into the pan.
  15. Simmer the sauce with the meatballs for 15-20 minutes.
  16. Serve the meatballs on a bed of noodles or cauliflower rice with satay-style sauce.

Nutrition

Per Serving:307 calories; 22.4g fat; 18.9g carbohydrates; 8.6g protein

Equipment

  • Food processor 
  • Grater attachment
  • Kitchen towel
  • Mixing bowl x2
  • Ice cream scoop
  • Plate 
  • Whisk 
  • Frying pan or skillet
  • Tongs

Nutritional disclaimer

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

Satay style sauce

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Making my own

If you are like us and you try to avoid mass-produced processed foods, the best option is to make your own. When you make your own, you get to 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 you realise how easy it is, you will never go back to store-bought again.

A nut-free option

I have never had the pleasure of eating satay sauce; that pesky nut and peanut allergy does get in the way, but rather than miss out, I decided to come up with a nut-free option that was easy to make and would be a great alternative to any store bought sauce.

Satay-style sauce

Ingredients

  • 1 can of coconut milk
  • 1/4 cup sun butter
  • 1 tbsp. coconut aminos
  • 1 tbsp. chilli 
  • 1 clove of garlic 
  • 1 tsp. sesame oil
  • 1 tsp. honey
  • 2 tbsp. curry powder
  • 1/2 tsp. red chilli flakes
  • A pinch of salt

Instructions

In a medium bowl, whisk together all sauce ingredients until completely combined.

“satay-style

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Credit: Cath @ easycleaneats 

Ingredients

  • 1 can of coconut milk
  • 1/4 cup sun butter
  • 1 tbsp. coconut aminos
  • 1 tbsp. chilli 
  • 1 clove of garlic 
  • 1 tsp. sesame oil
  • 1 tsp. honey
  • 2 tbsp. curry powder
  • 1/2 tsp. red chilli flakes
  • A pinch of salt

Directions

  1. In a medium bowl, whisk together all sauce ingredients until completely combined.

Nutrition

Per Serving: 106 calories; 8g fat; 6g carbohydrates; 3g protein

Equipment

  • Mixing bowl
  • Whisk
  • 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.

Apple slaw

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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 get to 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. 

Reinvention

Years ago, I was looking for something to go with my garlic pulled pork. I had a great recipe from my former mother-in-law for a classic slaw that I decided to tinker with. This recipe is what I ended up with. The crisp apple goes so well with the crunchy cabbage and tangy honeygar. Like the normal slaw, it is quick and easy to make but packs a lot more punch in the flavour stakes.

If you have the attachments on a food processor, I recommend using the shredding and grating features to make it even faster to make your slaw. 

Apple slaw recipe

Ingredients

  • 1/2 head cabbage, finely sliced
  • 2 carrots, finely grated
  • 2 apples, finely grated or diced
  • 2 tbsp. honey-gar
  • 1 tbsp. lemon juice

Instructions
Mix vegetables together in a bowl.


Add in the honeygar and lemon juice, mix and serve.
This makes enough slaw to go with a 2kg pork shoulder and will easily fill six grown and hungry men.

“Apple

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Credit: Cath @ easycleaneats

Ingredients

  • 1/2 head cabbage, finely sliced
  • 2 carrots, finely grated
  • 2 apples, finely grated
  • 2 tbsp. honey-gar
  • 1 tbsp. lemon juice

Directions


Mix vegetables together in a bowl.
Add in the honeygar and lemon juice, mix and serve.

Nutrition

Per Serving: 71 calories; 0.2g fat; 17.5g carbohydrates; 1.8g protein

Equipment

  • Chopping board
  • Knife
  • Grater
  • Vegetable peeler
  • Mixing bowl
  • 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.

Primal Fish

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Are you looking for a way to make that white fish fillet more interesting? What if you could have a creamy fillet with a crunchy crust that takes 15 minutes to cook? Would you be game? This take on a crusted fish fillet is easy to make, tasty and a great weeknight option.

More nut challenges

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

No almond crust, thanks

At a restaurant a few years ago I saw almond-crusted fish that looked and sounded delicious, but there was no way I would get to find out how delicious it was. Thankfully I love the challenge of making something I’ve seen but never tasted. I set about trying to make a crust full of flavour that had a great crunch and would make everyone in the family happy. This is what I came up with. The sunflower seeds give the fish a great crunch; toasting them adds an extra level to their flavour and makes them a great alternative to nuts. 

Primal fish recipe

Ingredients

  • 1 tbsp. Avocado oil 
  • Salt and pepper 
  • 300g halibut fillets
  • 1/2 cup easy mayo
  • 1 1/2 cups toasted sunflower seeds, finely chopped

Instructions

Preheat the oven to 190 degrees C/ 375 degrees F. 

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

Lightly grease the liner or paper with the avocado oil. 

Take a large frying pan and place it over medium heat.

Add half the sunflower seeds to the pan when the pan is warm.

Move the seeds around, so they don’t burn, but so they can get some colour. 

When the seeds are golden, transfer them to a plate to cool slightly.

Repeat with the remaining seeds.

Place the seeds in a food pressor and blitz to break up the seeds. 

Take care not to over-process them; you don’t want sunflower seed meal.

Place the seeds on a plate and put them to one side.

Place the fish fillets on a flat surface and season them.

Once seasoned, brush the fish with a coating of mayo; you can do this with a knife or a brush.

Roll each of the fish fillets in the seeds, and be sure to coat them all over.

Place the coated fillets on the baking tray.

Bake the fish for 15 minutes or until the fish flakes easily with a fork. 

When the fish is cooked, remove it from the oven and squeeze the lemon over the fish. 

Serve with a salad or roasted vegetables.

Primal fish

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Credit: Cath @ easycleaneats 

Ingredients

  • 1 tbsp. Avocado oil 
  • Salt and pepper 
  • 300g halibut fillets
  • 1/2 cup easy mayo 
  • 1 1/2 cups toasted sunflower seeds, finely chopped

Directions

  1. Preheat the oven to 190 degrees C/ 375 degrees F. 
  2. Line a baking tray with baking paper or a silicone liner.
  3. Lightly grease the liner or paper with the avocado oil. 
  4. Take a large frying pan and place it over medium heat.
  5. Add half the sunflower seeds to the pan when the pan is warm.
  6. Move the seeds around, so they don’t burn, but so they can get some colour. 
  7. When the seeds are golden, transfer them to a plate to cool slightly.
  8. Repeat with the remaining seeds.
  9. Place the seeds in a food pressor and blitz to break up the seeds. 
  10. Take care not to over-process them; you don’t want sunflower seed meal.
  11. Place the seeds on a plate and put them to one side.
  12. Place the fish fillets on a flat surface and season them.
  13. Once seasoned, brush the fish with a coating of mayo; you can do this with a knife or a brush.
  14. Roll each of the fish fillets in the seeds, and be sure to coat them all over.
  15. Place the coated fillets on the baking tray.
  16. Bake the fish for 15 minutes or until the fish flakes easily with a fork. 
  17. When the fish is cooked, remove it from the oven and squeeze the lemon over the fish.
  18. Serve with a salad or roasted vegetables.

Nutrition

Per Serving: 471 calories; 37.7g fat; 14g carbohydrates; 25.2g protein

Equipment

  • Measuring cup
  • Measuring spoons
  • Knife
  • Chopping board
  • Baking tray
  • Baking paper or a silicone liner 
  • Fork 
  • Frying pan
  • Spatula
  • Food processor

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 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.

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. In an effort to spice things up a little, I decided to replace the easy mayo with something creamy, spicy, and that wouldn’t lead to complaints from the kids. I made this dressing for tuna lettuce wraps and as a nice alternative for 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.

Omelettes

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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 option. Once you master this recipe, the possibilities are endless.

Simple meal

The omelette is stupidly easy and only takes a few minutes to make. The omelette is one of my go-to recipes when I’m short on time and low on options. They are an excellent option for breakfast, lunch or even a simple dinner with a salad. The method is simple, and you can add extras whenever you want to make some tasty meals.

Omelette recipe

Ingredients

  • 2 eggs
  • Salt and pepper to taste
  • A small knob of butter

Instructions

Crack eggs into a mixing bowl and beat them well.

Add a pinch of salt and pepper.

Over low heat, melt the butter in a frying pan.

When the butter has melted, and the pan is hot, pour in the eggs.

Make sure the eggs are evenly spread in the pan.

The eggs will set and start to firm around the edges; if you have any liquid egg on top, gently push the egg away from the edge and allow the liquid egg to move into the space created.

When all of the egg looks set, use your spatula to fold the omelette in half. 

When the bottom is golden brown underneath, it is ready to serve.

Transfer the omelette and serve.

  • Servings: 1
  • Rating: ★★★★
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Credit: Cath @ easycleaneats 

Ingredients

  • 2 eggs
  • Salt and pepper to taste
  • A small knob of butter

Directions


Crack eggs into a mixing bowl and beat them well.
Add a pinch of salt and pepper.
Over low heat, melt the butter in a frying pan.
When the butter has melted, and the pan is hot, pour in the eggs.
Make sure the eggs are evenly spread in the pan.
The eggs will set and start to firm around the edges; if you have any liquid egg on top, gently push the egg away from the edge and allow the liquid egg to move into the space created.
When all of the egg looks set, use your spatula to fold the omelette in half. 
When the bottom is golden brown underneath, it is ready to serve.
Transfer the omelette and serve.

Nutrition

Per Serving: 173 calories; 14g fat; 0g carbohydrates; 12g protein

Equipment

  • Mixing bowl 
  • Whisk
  • 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.