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.

Hawaiian pork chops

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Slow cooker

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

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

Ready for a comfort meal

It has been a bit frantic at work of late, I knew that this week was going to be a rough one so I planned something comforting for dinner today to help wind down for the week. Before starting work today I put my pork chops and sauce in the slow cooker and set it up for a long slow cook. Don’t you love the delayed start function on slow cookers? Coming home to perfectly cooked chops ready to serve up was just what was needed.

Hawaiian pork chops recipe

Ingredients 

  • 1 kg Pork chops
  • 2 cloves garlic, minced
  • 3 cups cauliflower rice
  • 1 tbsp. coriander chopped
  • 1/4 cup tomato puree
  • 1/2 cup coconut aminos
  • 1/3 cup honey
  • 3 tbsp. coconut vinegar
  • 1/2 cup water
  • 1 tbsp. tapioca flour
  • 1 can pineapple slices in juice

Whisk together the coconut aminos, honey, tomato puree, coconut vinegar, garlic, and pineapple juice.

In a separate bowl mix together the tapioca flour and water, whisk well so that there are no lumps in the liquid.

Add the flour mixture to the sauce and whisk well.

Pour half of the sauce into the bottom of your slow cooker.

Place the pork chops into the sauce and place the pineapple slices on top of the chops.

Pour the remaining sauce over the chops and pineapple slices.

Cook the chops for 3-4 hours on high or 6-8 hours on low setting.

Serve hot over the cauliflower rice and garnish with the chopped coriander.

Hawaiian pork chops

  • Rating: ★★★★★
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“Hawaiian



Credit: Cath @ easycleaneats

Ingredients

  • 1 kg Pork chops
  • 2 cloves garlic, minced
  • 3 cups cauliflower rice https://easycleaneats.co.nz/2016/08/19/cauliflower-rice/
  • 1 tbsp. coriander chopped
  • 1/4 cup tomato puree
  • 1/2 cup coconut aminos
  • 1/3 cup honey
  • 3 tbsp. coconut vinegar
  • 1/2 cup water
  • 1 tbsp. tapioca flour
  • 1 can pineapple slices in juice

Directions

  1. Whisk together the coconut aminos, honey, tomato puree, coconut vinegar, garlic, and pineapple juice.
  2. In a separate bowl mix together the tapioca flour and water, whisk well so that there are no lumps in the liquid.
  3. Add the flour mixture to the sauce and whisk well.
  4. Pour half of the sauce into the bottom of your slow cooker.
  5. Place the pork chops into the sauce and place the pineapple slices on top of the chops.
  6. Pour the remaining sauce over the chops and pineapple slices.
  7. Cook the chops for 3-4 hours on high or 6-8 hours on low setting.
  8. Serve hot over the cauliflower rice and garnish with the chopped coriander.

Nutrition

Per Serving:325 calories; 7 g fat; 31 g carbohydrates; 36 g protein

Equipment

  • Measuring spoons
  • Measuring cups
  • Whisk
  • Mixing bowl
  • 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.

Magel

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Mag what now? 

Don’t worry, I did not have a brain fart or spell that wrong; I meant to put magel. What the hell is a magel? You may be asking yourself. The easy answer is it is a bagel made out of meat, hence m-agel.

Meat with everything 

I know it is an out-there idea, but the magel works when you don’t have grains as part of your diet and really want something to spread cream cheese on for breakfast. I know that there is no real alternative or replacement for bread in life, but I think that replacing bread products with cauliflower, coconut or meat may be the future. 

I have tried several ways to create a bagel without grains and have to be honest; it has never ended well. There have been a few times I feared for my teeth and even more times that my taste buds have flat out said no. 

I can’t say that the magel is the best replacement for the traditional bagel, but it is probably my favourite so far. If that changes, I will keep you posted. 

This meaty treat is a great and filling way to start your day. The high protein breakfast is perfect for a lazy. 

Sunday morning when you want something other than pancakes.  

I like to add some chipotle powder to mine to give them a little kick if you don’t like spice or have kids that don’t like it you can leave it out. I love to pair my magel with a generous helping of cream cheese and fried egg with a perfectly runny yolk. 

Magel recipe 

Ingredients 

  • 1/2 onion finely diced 
  • 1 tbsp. butter 
  • 500g minced pork 
  • 2eggs 
  • 2 tbsp. Tomato sauce 
  • 1 tsp. Paprika 
  • 1 tsp. Salt 
  • 1/2 tsp. Ground pepper 
  • 1 tsp. chipotle powder 

Preheat the oven to 180 degrees c/ 350 degrees f.  

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

In a frying pan sauté the onions over medium heat with some butter until they become translucent.  

Remove the onions from the pan and allow them to cool before adding them to the meat. 

Mix together all the ingredients in a large bowl; make sure all the ingredients are evenly distributed.  

Divide the meat into 6 portions, roll into balls then flatten down on the baking dish then create a hole in the centre to form the magel. 

Bake for 40 minutes or until the meat is fully cooked. 

Allow the magels to cool slightly before slicing in half. 

Serve with cream cheese, fried eggs and bacon. 

Magel

  • Servings: 6
  • Rating: ★★★★★
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What the hell is a magel? you may be asking yourself. Easy answer it is a bagel made out of meat, hence m-agel.



Credit: Cath @ easycleaneats

Ingredients

  • 1/2 onion finely diced
  • 1 tbsp. butter
  • 500g minced pork
  • 2eggs
  • 2 tbsp. Tomato sauce
  • 1 tsp. Paprika
  • 1 tsp. Salt
  • 1/2 tsp. Ground pepper
  • 1 tsp. chipotle powder

Directions

  1. Preheat the oven to 180 degrees c/ 350 degrees f.
  2. Line a baking tray with baking paper or a silicone liner .
  3. In a frying pan sauté the onions over medium heat with some butter until they become translucent.
  4. Remove the onions from the pan and allow them to cool before adding them to the meat.
  5. Mix together all the ingredients in a large bowl; make sure all the ingredients are evenly distributed.
  6. Divide the meat into 6 portions, roll into balls then flatten down on the baking dish then create a hole in the centre to form the magel.
  7. Bake for 40 minutes or until the meat is fully cooked.
  8. Allow the magels to cool slightly before slicing in half.Allow the magels to cool slightly before slicing in half.
  9. Serve with cream cheese, fried eggs and bacon.

Nutrition

Per Serving: 150 calories; 7.6 g fat; 0.7 g carbohydrates; 19.7 g protein

Equipment

  • Baking tray
  • Baking paper or a silicone liner
  • Frying pan
  • Spatula
  • Mixing bowl
  • Measuring cup
  • 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.

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.

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

  • Rating: ★★★★★
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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.

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.

Reuben roast roll

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A classic 

The Rueben is 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 ‘Rueben’; 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. 

Bread-free option 

As is often the case, I can’t leave a recipe alone; I must play around with a recipe. I wanted to create a meal that brought together the classic flavours of the Rueben without the carbs of the sandwich. Replacing the bread with another meat is always an excellent way to go in my book. With that in mind, I started looking for a cut of meat that would work with the intense pastrami flavours but not overpower them. The perfect partner for the flavours is pork, more specifically, pork tenderloin. 

The Rueben roast roll was born! 

The tenderloin is cut to be laid out as a thin layer; the Reuben ingredients are then layered on top of the pork before it is rolled up to keep everything together, making the roll moist and succulent.  

Reuben roast roll recipe 

Ingredients 

  • 500g pork tenderloin, trimmed
  • 3 tbsp. thousand island dressing 
  • 60g. pastrami 
  • 60g. cheese 
  • 1/4 cup sauerkraut, drained well 
  • 1/2 tsp. olive oil 
  • 1 tsp. garlic powder 
  • 1 tsp. salt 
  • 1/4 tsp. caraway seeds 

Instructions 

Preheat the oven to 220 degrees C/425 degrees F. 

The first step is to butterfly the tenderloin. 

Cut a lengthwise slit down the centre of the tenderloin to within 2 cm of the bottom.

Be careful not to cut all the way through.

Open up the cut so that the tenderloin lies flat. 

On each half, make another, lengthwise slit down the centre to within 2 cm of the bottom; cover with cling film. 

Flatten to 1 cm thickness with a mallet or rolling pin. 

Remove the cling film; spread the thousand island along one side of the pork. 

Layer the pastrami on top.

Then the cheese and sauerkraut along the centre of the pork. 

Roll up the loin from the long side. 

Use butcher’s string to secure the pork, keep the filling inside, and rub with olive oil. 

In a small bowl, mix together the garlic powder, salt and caraway seeds, rub the mix all over the pork. 

Place the pork in a baking pan

Roast the pork for 35 – 45 minutes. 

When the pork is cooked, remove it from the oven and let it rest for 10 minutes before removing the string and slicing up. 

Reuben roast roll

  • Rating: ★★★★★
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This



Credit: Cath @ easycleaneats

Ingredients

  • 500g pork tenderloin, trimmed
  • 3 tbsp. thousand island dressing
  • 60g. pastrami
  • 60g. cheese
  • 1/4 cup sauerkraut, drained well
  • 1/2 tsp. olive oil
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1/4 tsp. caraway seeds

Directions

  1. Preheat the oven to 220 degrees C/425 degrees F. 
  2. The first step is to butterfly the tenderloin. 
  3. Cut a lengthwise slit down the centre of the tenderloin to within 2 cm of the bottom.
  4. Be careful not to cut all the way through.
  5. Open up the cut so that the tenderloin lies flat. 
  6. On each half, make another, lengthwise slit down the centre to within 2 cm of the bottom; cover with cling film. 
  7. Flatten to 1 cm thickness with a mallet or rolling pin. 
  8. Remove the cling film; spread the thousand island along one side of the pork. 
  9. Layer the pastrami on top.
  10. Then the cheese and sauerkraut along the centre of the pork. 
  11. Roll up the loin from the long side. 
  12. Use butcher’s string to secure the pork, keep the filling inside, and rub with olive oil. 
  13. In a small bowl, mix together the garlic powder, salt and caraway seeds, rub the mix all over the pork. 
  14. Place the pork in a baking pan
  15. Roast the pork for 35 – 45 minutes. 
  16. When the pork is cooked, remove it from the oven and let it rest for 10 minutes before removing the string and slicing up. 

Nutrition

Per Serving: 174 calories; 9 g fat; 3 g carbohydrates; 20 g protein

Equipment 

  • Knife 
  • Chopping board 
  • Cling film 
  • Rolling pin/ meat mallet 
  • Butchers string 
  • Baking pan

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 stuffed pork roast

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Revisiting favourites

I’ve been revisiting recipes that have been some of my old-school recipes and favourites that were staples when I got started eating clean. I first posted this recipe in 2017; at that time, my step kids were fussy, vegetables had to be hidden and disguised, and there was no potential for intense flavours or spice. 

Times (thankfully) changed, the kids grew up (like man-sized grown), and learned to enjoy a wide range of foods. Things like vegetables no longer meant faces being pulled, spice and chilli were consumed without complaint, and new ingredients were tried without tantrums.

As the kids grew, my recipes changed organically to meet their palates and preferences. I’ve updated this recipe because of that, but fear not; the original recipe suitable for kids and less developed palates is at the bottom of the post.

A match made in heaven

Apple and pork are a match made in food heaven. Apple stuffed pork roast is one of my favourite dishes when the weather is cooling down outside. The apple and pork taste amazing together, and the Moroccan spice adds some extra warmth to the mix. If you are looking for something a little fancy during the winter, I can highly recommend this roast. 

Apple stuffed pork roast recipe

Ingredients

  • 1 tbsp. butter
  • 2 apples, peeled, cored, and sliced
  • 1 onion, chopped
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1 tsp. paprika
  • 1/2 tsp. ground turmeric
  • 1 tsp. salt
  • 1 tsp. 
  • 1kg boneless pork loin roast
  • 1 cup pressed apple juice

Instructions

Heat the oven to 220 degrees C/ 450 degrees F.

In a large frying pan, melt the butter.

Sauté the apples and onion over a medium.

Cook until the onions are soft.

Add the coriander, cumin, cinnamon, ginger, paprika, turmeric, salt and pepper.

Turn down the heat and let the apples soften.

Meanwhile, please the pork roast on a stable surface.

Cut any butchers string around the roast and flatten it out as much as possible.

Cut a lengthwise slit down the centre of the tenderloin to within 2 cm of the bottom.

Be careful not to cut all the way through.

Open up the cut so that the tenderloin lies flatter.

On each half, make another lengthwise slit down the centre to within 2 cm of the bottom.

If you aren’t confident with a knife, you can mallet the meat out flatter.

Cover the meat with cling film and flatten it to 1cm thickness with a mallet or rolling pin.

Spread the apple and onion mixture inside the pork.

Roll the loin back up to a single roll.

With some butchers string, put some loops around the roll to keep it all together.

Season the outside of the loin with salt and pepper.

Take a large baking dish, pour in the apple juice, and transfer the loin to the baking dish.

Cover the dish with baking foil.

Roast the loin for 15 minutes at 220 degrees C/ 450 degrees F

Reduce the heat to 160 degrees C/ 325 degrees F and roast for a further 45 minutes.

While the loin is cooking, baste it with the apple juice every 15 minutes or so.

Depending on your oven, it could take between 45 minutes and an hour for the roast to be done.

Let the roast rest for 10 minutes before serving.

Apple stuffed pork roast

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

“This



Credit: Cath @ easycleaneats 

Ingredients

  • 1 tbsp. butter
  • 2 apples, peeled, cored, and sliced
  • 1 onion, chopped
  • 1 tsp. ground coriander
    • –1 tsp. ground cumin –1 tsp. ground cinnamon –1 tsp. ground ginger –1 tsp. paprika –1/2 tsp. ground turmeric –1 tsp. salt –1 tsp. pepper –1kg boneless pork loin roast –1 cup pressed apple juice 


Directions

  1. Heat the oven to 220 degrees C/ 450 degrees F.
  2. In a large frying pan, melt the butter.
  3. Sauté the apples and onion over a medium.
  4. Cook until the onions are soft.
  5. Add the coriander, cumin, cinnamon, ginger, paprika, turmeric, salt and pepper.
  6. Turn down the heat and let the apples soften.
  7. Meanwhile, please the pork roast on a stable surface.
  8. Cut any butchers string around the roast and flatten it out as much as possible.
  9. Cut a lengthwise slit down the centre of the tenderloin to within 2 cm of the bottom.
  10. Be careful not to cut all the way through.
  11. Open up the cut so that the tenderloin lies flatter.
  12. On each half, make another lengthwise slit down the centre to within 2 cm of the bottom.
  13. If you aren’t confident with a knife, you can mallet the meat out flatter.
  14. Cover the meat with cling film and flatten it to 1cm thickness with a mallet or rolling pin.
  15. Spread the apple and onion mixture inside the pork.
  16. Roll the loin back up to a single roll.
  17. With some butchers string, put some loops around the roll to keep it all together.
  18. Season the outside of the loin with salt and pepper.
  19. Take a large baking dish, pour in the apple juice, and transfer the loin to the baking dish.
  20. Cover the dish with baking foil.
  21. Roast the loin for 15 minutes at 220 degrees C/ 450 degrees F
  22. Reduce the heat to 160 degrees C/ 325 degrees F and roast for a further 45 minutes.
  23. While the loin is cooking, baste it with the apple juice every 15 minutes or so.
  24. Depending on your oven, it could take between 45 minutes and an hour for the roast to be done.
  25. Let the roast rest for 10 minutes before serving.

Nutrition

Per Serving: 246 calories; 8.1 g fat; 13.7 g carbohydrates; 33.1 g protein

Equipment

  • Knife
  • Chopping board
  • Cling film
  • Meat mallet or rolling pin
  • Frying pan 
  • Spatula
  • Butchers string
  • Baking dish
  • Tablespoon 

Nutritional disclaimer

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

One pot sausage stew

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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 pot, and the preparation takes no more than 20 minutes and is portioned to feed four adults.

Scraping the bottom of the freezer

It has been a crazy week; I’ve been bouncing around all over the place with no time to sort out my life. After a frantic week with no desire to eat another portion of chilli and even less desire to go shopping, it was time to get creative. I knew there would be treasure hiding in the kitchen; I just had to find it. A quick rummage around in the freezer, I discovered a pack of pork sausages that would be a perfect dinner after some thawing. Another rummage around the fridge and the cupboards, and I had the garlic, onion, barbeque sauce and tomatoes. 

Simple but tasty

With my ingredients sorted in the morning, I knew I had a leisurely evening to get dinner made and on the table. With less than 10 minutes of chopping and preparation, I had dinner underway and a chance to sit down and enjoy some time talking with Jay. A perfect end to a busy week.

https://youtu.be/tfbOsyl02tg

One pot sausage stew recipe

Ingredients 

  • 1 tbsp. olive oil
  • 500g sausages
  • 1 onion, sliced
  • 2 garlic cloves, crushed
  • 800g can chopped tomatoes
  • 1/4 cup barbeque seasoning

One pot sausage stew

  • Rating: ★★★★★
  • Print

“This



Credit: Cath @ easycleaneats

Ingredients

–1 tbsp. olive oil –500g sausages –1 onion, sliced –2 garlic cloves, crushed –800g can chopped tomatoes –1/4 cup barbeque seasoning

Directions

1.Heat half the oil in a large, heavy-based saucepan over medium-high heat. 2.Cook sausages, in batches, turning, for 5 to 6 minutes or until browned all over. 3.Transfer the cooked sausages to a plate. 4.Heat remaining oil in a large saucepan; add the onion and garlic to the pan. 5.Cook the onion and garlic until it begins to soften. 6.Add the tomatoes, barbeque sauce to the onions, and return sausages to pan. 7.Bring to the boil then reduce heat to medium-low, let the stew simmer, for 30 minutes. 8.When the sausages are cooked through, and the sauce has thickened, it is ready to serve. 

Nutrition

Per Serving: 274 calories; 21.9g fat; 9.4g carbohydrates; 10g protein

Equipment

  • Saucepan
  • Tongs
  • Plate 
  • Knife
  • Chopping board
  • Wooden 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.