Balsamic glaze

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Make your 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 realise how easy it is, you will never go back to store-bought again.

Easy to make

Most store-bought balsamic glaze comes with added ingredients like colouring, preservatives and sweeteners, which none of us wants. This glaze is simple to make, has only two ingredients, and can be used on salads, pizzas, chicken, and anything else you think needs a flavour elevation. 

Quality ingredients make a difference

To ensure you get the best balsamic glaze, you want to start with the best quality vinegar you can; this can significantly impact the flavour. If you have good-quality vinegar, you can make the glaze without adding any sweetener. 

Balsamic glaze recipe

Ingredients

  • 1 cup balsamic vinegar
  • 2 tbsp. honey

Instructions

In a saucepan over medium heat, mix together the honey and vinegar.

Mix until the honey is dissolved.

Bring the liquid to a boil, then reduce the heat to a simmer.

Stir the vinegar occasionally to check how much it has reduced.

The glaze is ready when it coats the back of a spoon. 

Take it off the heat and transfer it to a glass jar as soon as possible.

The glaze will thicken as it cools.

  • Rating: ★★★★★
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“This



Credit: Cath @ easycleaneats 

Ingredients

  • 1 cup balsamic vinegar
  • 2 tbsp. honey

Directions

  1. In a saucepan over medium heat, mix together the honey and vinegar.
  2. Mix until the honey is dissolved.
  3. Bring the liquid to a boil, then reduce the heat to a simmer.
  4. Stir the vinegar occasionally to check how much it has reduced.
  5. The glaze is ready when it coats the back of a spoon. 
  6. Take it off the heat and transfer it to a glass jar as soon as possible.
  7. The glaze will thicken as it cools.

Nutrition

Per Serving: 24 calories; 0g fat; 6.9g carbohydrates; 0g protein

Equipment

  • Saucepan
  • Whisk 
  • 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.

Avocado mousse

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Did you know you could freeze avocado? 

I only recently discovered that you could freeze them, with that piece of information you now get to have avocado all year round. With this potential abundance of avocado in your life, you will need to find new and interesting uses for avocado. 

Enter avocado desserts

I love this dessert because it is quick, easy and packed with healthy ingredients, what more can you ask for? 

We are working hard to eat clean with no slip ups so having a dessert that tastes like really rich chocolate while being good for you is a big tick in the win column. 

This mousse passed the little (and big) boy chocolate test, they thought it tasted just as good as mousse that you buy.

The beauty of this dessert is that you can make it before dinner and put it in the fridge.

Avocado mousse recipe

Ingredients

  • 2 avocados
  • 125ml milk
  • 1/4 cup cacao powder
  • 1 tbsp. chia seeds
  • 1 tsp. stevia
  • 1 tsp. maple syrup
  • 1 tsp. vanilla bean paste
  • 1/2 tsp. ground cinnamon

Place all of the ingredients into a food processor and blend until everything is smooth.

Put the mousse into glasses and chill for an hour before serving.

Avocado mousse

  • Servings: 4
  • Rating: ★★★★★
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Chocolate and avocado are a match made in heaven, this rich mousse is perfect for a weeknight treat



Credit: Cath @ easycleaneats

Ingredients

  • 2 avocados
  • 125ml milk
  • 1/4 cup cacao powder
  • 1 tbsp. chia seeds
  • 1 tsp. stevia
  • 1 tsp. maple syrup
  • 1 tsp. vanilla bean paste
  • 1/2 tsp. ground cinnamon

Directions

  1. Place all of the ingredients into a food processor and blend until everything is smooth.
  2. Put the mousse into glasses and chill for an hour before serving.

Nutrition

Per Serving: 60 calories; 2.2 g fat; 7.8 g carbohydrates; 2.7 g protein

Equipment

  • Measuring spoons
  • Measuring jug
  • Knife
  • Chopping board
  • Spoon 
  • Food processor
  • Spatula
  • Glasses  

Nutritional disclaimer

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

Easy Hollandaise Sauce

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Make your own

If you are like 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.

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 UberEats as your weeknight options. Once you master this recipe, the possibilities are endless.

Something fancy for the weekend

I’ve been craving a brunch fix for a few weekends, so I decided to do something about it. Hollandaise sauce is the perfect opulent topping for poached eggs and crisp bacon. I was fortunate enough to be gifted a stick blender not long ago, so I had a go at making my hollandaise with that instead of my blender jug. After a bit of trial and runny sauce, I handed on the perfect method to create thick and creamy hollandaise for my homemade eggs bene.

Easy hollandaise sauce recipe

Ingredients

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

Instructions

Using a stick blender

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

Pulse the eggs to break them up.

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

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

Easy hollandaise sauce

  • Rating: ★★★★★
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“This



Credit: Cath @ easycleaneats

Ingredients

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

Directions

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

Nutrition

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

Equipment

  • Saucepan
  • Blender
  • Spatula  

Nutritional disclaimer

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

No Sugar Meringue

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What are Meringues?

The meringue started as little cookies that were crispy on the outside and chewy inside. There are a few different types of meringues from across Europe that have slightly different ingredients and techniques. Meringue has been used for cookies, pavlova, Eton mess, and lemon meringue pies.

Big on sugar

There is one thing that all meringues have in common is a considerable amount of sugar, which isn’t my bag. Some recipes take a long time to get right from a technical cooking perspective and others from a flavour perspective, it is usually one thing or another, but in this instance, it took a long time to get the flavour and the technique right. I will save you the tale of woe and the many failed experiments to get a recipe that gave me silky meringues that once baked were crisp on the outside and chewy on the inside. All you need to know is the best combination of cream of tartar, apple cider vinegar and monkfruit sweetener. 

No sugar meringue recipe

Ingredients

  • 3 egg whites
  • 1/2 tsp. apple cider vinegar
  • 1/4 tsp. Cream of tartar
  • 3 tbsp. Monkfruit sweetener
  • 1/4 tsp. vanilla bean powder

Preheat to 135 degrees C / 275 degrees F.

Crack the eggs and separate the egg whites from the yolks*.

Place the egg whites into a large, clean bowl or a mixer.

Using an electric whisk, start to beat the egg whites, use a medium speed setting on the whisk.

Beat the whites until they become foamy.

Whisk in the apple cider vinegar.

Add the monkfruit sweetener one tablespoon at a time, then whisk in the vanilla bean powder.

Keep beating the egg whites until they are stiff peaks and look glossy.

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

You can use a spoon to put the whites onto the baking tray; alternatively, you can use a piping bag to create shaped meringues.

Bake at 135 degrees C 275 degrees F for 15 minutes.

After 15 minutes, turn down the oven’s temperature to 100 degrees C 210 degrees F and cook for another hour.

After an hour, turn the oven off and keep the meringues in for another 2 hours.

When the oven has cooled completely, remove the meringues and put them into an airtight container.

You can store the meringues at room temperature until you need them.

*keep the yolks. You can add them to your homemade mayo to make it more creamy

No sugar meringue

  • Servings: 24“
  • Rating: ★★★★★
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“These



Credit: Cath @ easycleaneats 

Ingredients

– 3 egg whites – 1/2 tsp. apple cider vinegar – 1/4 tsp. Cream of tartar – 3 tbsp. Monkfruit sweetener – 1/4 tsp. vanilla bean powder

Directions

  1. Preheat to 135 degrees C / 275 degrees F.
  2. Crack the eggs and separate the egg whites from the yolks*.
  3. Place the egg whites into a large, clean bowl or a mixer.
  4. Using an electric whisk, start to beat the egg whites, use a medium speed setting on the whisk. Beat the whites until they become foamy.
  5. Whisk in the apple cider vinegar.
  6. Add the monkfruit sweetener one tablespoon at a time, then whisk in the vanilla bean powder.
  7. Keep beating the egg whites until they are stiff peaks and look glossy.
  8. Line a baking tray with baking paper or a silicone liner.
  9. You can use a spoon to put the whites onto the baking tray; alternatively, you can use a piping bag to create shaped meringues.
  10. Bake at 135 degrees C 275 degrees F for 15 minutes.
  11. After 15 minutes, turn down the oven’s temperature to 100 degrees C 210 degrees F and cook for another hour.
  12. After an hour, turn the oven off and keep the meringues in for another 2 hours.
  13. When the oven has cooled completely, remove the meringues and put them into an airtight container.
  14. You can store the meringues at room temperature until you need them.

Nutrition

Per Serving:14 calories; 0.1g fat; 0.3g carbohydrates; 3.3g protein

Equipment

  • Mixing bowl
  • Electric whisk
  • Baking tray
  • Baking paper or silicone liner
  • Piping bag
  • Star piping tip 

Nutritional disclaimer

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

Caesar salad dressing

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

Sauce without sh*t

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

Caesar salad dressing recipe

Ingredients

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

Caesar salad dressing

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

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



Credit: Cath @ easycleaneats

Ingredients

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

Directions

  1. Set aside the olive oil.
  2. Put all of the other ingredients into a food processor.
  3. Turn on and pulse the ingredients until everything is smooth and creamy.
  4. While the food processor is running slowly drizzle the oil through the chute, make sure to take your time pouring the oil so that it emulsifies properly.
  5. Store the dressing in the fridge; it should keep for about a week.
  6. Alternatively
  7. Place all of the ingredients into a jar.
  8. Blend to a smooth dressing using a stick blender.

Nutrition

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

Equipment

  • Food processor
  • 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.

Shepard’s Pie

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Freezer meal

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

Comfort food 

Apparently, being British and growing up with winter warmer meals all year round, you want to share those meals with your kids to make them feel warm and happy in the winter. It helps that my partner grew up with the same comfort foods and loves when I break out a classic. Shepard’s pie is one of our favourite comfort foods, while nowadays I don’t go in for potatoes, that didn’t mean I couldn’t enjoy something I love. To make the traditional recipe for Shepard’s pie a better fit for clean eating, I made a few changes but didn’t take away from the favours.

Shepard’s pie recipe

Ingredients

  • 1 tbsp. olive oil
  • 1 onion, chopped
  • 3 carrots, chopped
  • 500g pack lamb mince
  • 2 tbsp. tomato purée
  • 1 tbsp. Worcestershire sauce
  • 500ml beef stock
  • 900g sweet potatoes, cut into chunks
  • 85g butter
  • 3 tbsp. milk

Heat the oil in a medium frying pan

Add the onion and carrots and cook until they soften.

Turn up the heat on the pan.

Crumble in the lamb mince and brown off the meat.

If you have a lot of fat, pour off the excess.

Add the tomato purée and Worcestershire sauce, and then fry for a few minutes.

Pour over the stock and bring to a simmer.

Cover the pan and keep simmering for 20 minutes when the stock is simmering.

Remove the cover and simmer for another 20 minutes.

Meanwhile, heat the oven to 180 degrees C / 350 degrees F.

Set up a vegetable steamer.

In batches, steam the sweet potatoes chunks until they are tender.

Place the sweet potatoes in a large mixing bowl.

Mash the sweet potatoes with milk and butter to make a smooth mash.

Put the mince into an ovenproof baking dish and spread it out evenly.

Top the mince with the mash and ruffle with a fork.

Bake for 20 minutes or until the top starts to colour and the mince is bubbling through at the edges.

Leave to stand for 5 minutes before serving.

Shepard's pie

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

Ingredients

– 1 tbsp. olive oil – 1 onion, chopped – 3 carrots, chopped – 500g pack lamb mince – 2 tbsp. tomato purée – 1 tbsp. Worcestershire sauce – 500ml beef stock – 900g sweet potatoes, cut into chunks – 85g butter – 3 tbsp. milk

Directions

  1. Heat the oil in a medium frying pan
  2. Add the onion and carrots and cook until they soften.
  3. Turn up the heat on the pan.
  4. Crumble in the lamb mince and brown off the meat.
  5. If you have a lot of fat, pour off the excess.
  6. Add the tomato purée and Worcestershire sauce, and then fry for a few minutes.
  7. Pour over the stock and bring to a simmer.
  8. Cover the pan and keep simmering for 20 minutes when the stock is simmering.
  9. Remove the cover and simmer for another 20 minutes.
  10. Meanwhile, heat the oven to 180 degrees C / 350 degrees F.
  11. Set up a vegetable steamer.
  12. In batches, steam the sweet potatoes chunks until they are tender.
  13. Place the sweet potatoes in a large mixing bowl.
  14. Mash the sweet potatoes with milk and butter to make a smooth mash.
  15. Put the mince into an ovenproof baking dish and spread it out evenly.
  16. Top the mince with the mash and ruffle with a fork.
  17. Bake for 20 minutes or until the top starts to colour and the mince is bubbling through at the edges.
  18. Leave to stand for 5 minutes before serving.

Nutrition

Per Serving: 399 calories; 25.5g fat; 27.5g carbohydrates; 14.7g protein

Equipment

  • Knife
  • Chopping board
  • Saucepan
  • Wooden spoon
  • Vegetable steamer
  • Potato masher or fork
  • Baking dish

Nutritional disclaimer

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

Reuben casserole

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Simple meals don’t have to be boring

I have been on a mission this year to make simple but tasty meals. The aim was to create recipes that can be prepared and cooked quickly on a busy weeknight.

We all struggle to make healthy and tasty meals while keeping on top of everything else in life.

This recipe is healthy, delicious and easy to make recipes that you can cook on a single tray in the oven. The preparation takes no more than 20 minutes, that is all of the slicing, dicing and mixing.

Each meal is portioned to feed four adults.

Another take on a classic

The Reuben is something of a classic sandwich, the combination of corned beef, swiss cheese, sauerkraut, with Russian dressing on rye bread. This combination isn’t the only one that goes by the name ‘Reuben’. there are a range of variations, corned beef is switched out for smoked meat, pastrami, fish or courgettes, sauerkraut gets switched out for coleslaw, and Russian dressing gets switched for thousand island dressing or mayo. The possible combinations are endless.

Bake it

As is often the case, I can’t leave a recipe alone; I have to play around with a recipe. I wanted to create a meal that brought together the classic flavours of the Reuben without the carbs of the sandwich. With the weather getting colder, I also want something warm for dinner. Another Reuben alternative I came up with paired pastrami and pork tenderloin so I knew ham and pastrami would work together. Swapping the pork tenderloin for some tasty ham was an easy step that would allow me to make a layered casserole dish out of my Rueben.

Reuben casserole recipe

Ingredients

  • 1 cup thousand island dressing
  • 450g pastrami, thinly sliced
  • 450g ham, thinly sliced
  • 3 cups sauerkraut, drained
  • 2 cups cheese, grated

Reuben casserole 

  • Servings: 6
  • Rating: ★★★★★
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This one tray meal is easy to make and an excellent options for a weeknight meal



Credit: Cath @ easycleaneats

Ingredients

  • 1 cup thousand island dressing 
  • 450g pastrami, thinly sliced 
  • 450g ham, thinly sliced 
  • 3 cups sauerkraut, drained 
  • 2 cups cheese, grated 

Directions

  1. Preheat the oven to 180 degrees C/ 350 degrees F. 
  2. Take a baking dish and lightly oil it. 
  3. Cover the bottom of the baking dish with ham slices, spread a layer of sauerkraut over the ham, then add a layer of pastrami, thousand island dressing, then some cheese. 
  4. Repeat until you have used all of the ingredients. 
  5. Cover the baking dish with foil and bake for 45 minutes, remove the foil and bake for another 30 minutes.
  6. Serve the casserole while it is hot. 

Nutrition

Per Serving: 339 calories; 23 g fat; 10 g carbohydrates; 22 g protein

Equipment

  • Baking dish
  • Fork
  • Spoon
  • Measuring cups
  • Scales

Nutritional disclaimer

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

Chicken stew and dumplings

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Comfort food 

When the weather starts to get cold, I look forward to a hot meal that makes me feel safe and warm. Nothing is more comforting than a big pot of hot chicken stew with homemade dumplings. 

What kind of dumplings? 

When I ask the question, ‘who wants dumplings?’ The response is usually ‘What kind of dumplings?’ There is a slight obsession with dumplings that go well with coconut aminos. My cabbage and prawn dumplings are a firm favourite but probably not the best thing to put in a stew. The dumplings I like to put in my stew are grain free and reasonably high in protein, thanks to a healthy dose of egg whites. 

This chicken stew and dumplings might actually be the ultimate in comfort food. If you want a good for you meal on the table for the family, give this a go. 

Freezer meal

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

Chicken stew and dumplings recipe 

Ingredients 

For stew 

  • 500g chicken breast, cubed 
  • 3 tbsp. coconut oil 
  • 1 onion, chopped 
  • 2 garlic cloves, minced 
  • 1/4 cup tapioca flour 
  • 2 cups chicken broth 
  • 2 carrots, chopped 
  • 2 celery stalks, chopped 
  • 3 portabella mushrooms, sliced 
  • 1/2 cup coconut cream 
  • 2 spring onions, sliced 
  • Salt and pepper to taste 
  • 1/2 tsp. Italian seasoning 

For dumplings 

  • 1/3 cup buckwheat flour 
  • 1/3 cup coconut flour 
  • 1/2 tsp. baking powder 
  • 1/4 cup coconut cream 
  • 2 tbsp coconut oil, softened 
  • 5 egg whites 

Chicken stew and dumplings 

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

Nothing is more comforting than a big pot of hot chicken stew with homemade dumplings.



Credit: Cath @ easycleaneats

Ingredients

  • 500g chicken breast, cubed 
  • 3 tbsp. coconut oil 
  • 1 onions, chopped 
  • 2 garlic cloves, minced 
  • 1/4 cup tapioca flour 
  • 2 cups chicken broth 
  • 2 carrots, chopped 
  • 2 celery stalks, chopped 
  • 3 portabella mushrooms, sliced 
  • 1/2 cup coconut cream 
  • 2 spring onions, sliced 
  • Salt and pepper to taste 
  • 1/2 tsp. Italian seasoning 
  • 1/3 cup buckwheat flour 
  • 1/3 cup coconut flour 
  • 1/2 tsp. baking powder 
  • 1/4 cup coconut cream 
  • 2 tbsp coconut oil, softened 

Directions

  1. Place a large saucepan or Dutch oven over a medium heat, melt the coconut oil. 
  2. Add in half of the chicken pieces and cook until golden brown on all sides when golden brown remove from the pan and put to one side. 
  3. Cook the other half of the chicken until golden brown and put it with the other chicken to rest. 
  4. Add the onions to the pan the chicken was cooked in, you may need to add more coconut oil. 
  5. Sautee the onions, when they begin to brown add in the garlic and cook for 2 minutes. 
  6. Have the chicken broth warm and ready to use. 
  7. Add tapioca flour to the pan and stir well to coat bottom of pan and onions 
  8. Slowly pour in the chicken broth and whisk together the stock and the onions, be sure to scrape the bottom of the pan as you are whisking to get all of the flour and flavours from the pan. 
  9. Once all of the stock has been whisked in add in the vegetables and chicken to the pan. 
  10. Season and add in the Italian seasoning. 
  11. Bring the liquid up to a gentle simmer then cover the pan, you want the heat low, but the liquid should still be simmering. 
  12. Cook for 20-30minutes, this will depend on how large your vegetables are. 
  13. While the stew is simmering, you can make the dumplings. 
  14. Preheat the oven to 200 degrees C/ 400 degrees F. 
  15. Line a baking tray with baking paper or a silicone liner. 
  16. In a large bowl mix together the buckwheat flour, coconut flour and baking powder. 
  17. Mix in a 1/4 cup of coconut cream and the softened coconut oil, you should end up with a crumbly mix 
  18. In a separate bowl, beat the egg whites until stiff peaks form. 
  19. Fold the egg whites into the flour mixture, this takes a little time, but you should end up with a wet-looking combination. 
  20. Using a spoon divide the mixture into 12 portions onto the baking tray. 
  21. Bake for 12-15 minutes, or until the dumplings are golden. 
  22. Once the dumplings are cooked 
  23. Stir in the remaining coconut cream and spring onions into the stew and take it off the heat. 
  24. Add the dumplings to the pan and serve. 

Nutrition

Per Serving: 337 calories; 16 g fat; 16 g carbohydrates; 23 g protein

Equipment 

  • Knife 
  • Chopping board 
  • Saucepan or Dutch oven 
  • Wooden spoon 
  • Whisk 
  • Large bowl 
  • Baking tray
  • Baking paper or a silicone liner
  • Scales
  • 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.

Lamb Stew

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Freezer meal

Hands up if you are busy. Who is way too tired to get in the kitchen to cook at the end of the day? Definitely 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 solution to the challenge of a busy life. A few hours on the weekend, you find yourself with a stack of options for dinner that can be thawed and cooked for a healthy, delicious meal for the family.

An oldie but a goodie

This is an easy stew recipe; it was one of the first clean-eating stews and one of my go-to recipes for the winter. It was so easy to chop everything and bag it up for the freezer. Nothing was easier than putting the bag of vegetables and meat in the slow cooker and turning it on. So easy to prepare and make. This recipe is one that works great in the slow cooker but works just as well on the stovetop. It’s delicious on its own or with some buttered greens.

Lamb stew recipe

Ingredients

  • 2 onions, diced
  • 2 courgettes, diced
  • 2 carrots, diced
  • 2 sweet potatoes, diced
  • 1/4 cabbage, roughly chopped
  • 500g stewing lamb, cubed
  • 1 tsp. garlic powder
  • 2 tsp. rosemary
  • 1 tsp. fennel seeds, ground
  • 1 tsp. caraway seeds, ground
  • 1 tsp. paprika
  • 1 tsp. lemon zest
  • 500ml vegetable stock

Instructions

For a slow cooker.

Place all of the ingredients into your slow cooker. 

Turn the slow cooker to a low heat setting for about 7 hours.

For stove cooking.

Find a pot that will be large enough for all of the stew. 

Over medium heat, brown off your meat in batches. 

Try not to overcrowd the pan. 

When the meat is browned, set it to one side.

Add the onions to the same pan and cook them off until they soften slightly.

Add the carrots, courgettes, sweet potato and cabbage to the pot with the stock, herbs and spices.

Add the meat into the pot, and bring the stock up to a simmer.

Let the stew cook over low to medium heat for about 2 hours until the meat is tender.

“Lamb

  • Rating: ★★★★★
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“This



Credit: Cath @ easycleaneats 

Ingredients

  • 2 onions, diced
  • 2 courgettes, diced
  • 2 carrots, diced
  • 2 sweet potatoes, diced
  • 1/4 cabbage, roughly chopped
  • 500g stewing lamb, cubed
  • 1 tsp. garlic powder
  • 2 tsp. rosemary
  • 1 tsp. fennel seeds, ground
  • 1 tsp. caraway seeds, ground
  • 1 tsp. paprika
  • 1 tsp. lemon zest
  • 500ml vegetable stock

Directions

  1. For a slow cooker.
  2. Place all of the ingredients into your slow cooker. 
  3. Turn the slow cooker to a low heat setting for about 7 hours.
  4. For stove cooking.
  5. Find a pot that will be large enough for all of the stew. 
  6. Over medium heat, brown off your meat in batches. 
  7. Try not to overcrowd the pan. 
  8. When the meat is browned, set it to one side.
  9. Add the onions to the same pan and cook them off until they soften slightly.
  10. Add the carrots, courgettes, sweet potato and cabbage to the pot with the stock, herbs and spices.
  11. Add the meat into the pot, and bring the stock up to a simmer.
  12. Let the stew cook over low to medium heat for about 2 hours until the meat is tender.

Nutrition

Per Serving: 398 calories; 6g fat; 32g carbohydrates; 39g protein

Equipment

  • Measuring spoons
  • Scales
  • Measuring jug
  • Slow cooker
  • Stockpot
  • Wooden 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.

Beef and ale stew

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Winter is taking hold down here in the Southern hemisphere which means we are looking for comfort food. I am not a very interested in booze for drinking, but I don’t have anything against cooking with it. This stew is a true winter warmer and perfect for a wet and windy night in front of the fire.

Freezer meal

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

Beef and ale stew recipe

Ingredients

  • 3 bay leaves
  • 500g diced stewing beef
  • 500ml ale
  • 2 celery sticks chopped
  • 2 onions chopped
  • 2 carrots sliced
  • Olive oil
  • 1 tsp. tapioca flour
  • 1 can tomatoes

Beef and ale stew

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

This winter warmer is an idea meal to keep you warm and full.



Credit: Cath @ easycleaneats

Ingredients

  • 3 bay leaves
  • 500g diced stewing beef
  • 500ml ale
  • 2 celery sticks chopped
  • 2 onions chopped
  • 2 carrots sliced
  • Olive oil
  • 1 tsp. tapioca flour
  • 1 can tomatoes

Directions

  1. Take a large stock pot and add the olive oil to the pot.
  2. Add the vegetables and bay leaves to the pot over a medium heat.
  3. Cook the vegetables for 10 minutes, try not to break up the bay leaves as the vegetables cook.
  4. Add the meat and flour to pot and stir well, make sure the meat and vegetables are coated in the flour.
  5. Add the ale to the pot and mix well.
  6. Add the can of tomatoes to the pot.
  7. Stir well and bring the liquid to a boil.
  8. Reduce the heat so that the liquid is gently simmering.
  9. Let the stew simmer for 3 hours, stir occasionally to make sure the stew doesn’t stick to the bottom of the pot.
  10. Remove the bay leaves.
  11. Serve over cauliflower rice or cauliflower mash.

Nutrition

Per Serving: 197 calories; 5.5 g fat; 8.4 g carbohydrates; 18.3 g protein

Equipment

  • Knife
  • Chopping board
  • Scale
  • Measuring spoons 
  • Stock pot
  • Wooden 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.