It’s another one of those moments; it could be madness or genius, turning the salad roll inside out and removing the need for an actual wrap, wheat or otherwise. Bear with me; I promise it not only works; it is a fantastic little lunch that will make everyone happy.
No cooking required
I do love a lunch that doesn’t need any cooking. This recipe doesn’t need any cooking at all, just a little bit of time to cut your veggies into sticks and then the rolling. They are so easy to make it is ridiculous. The beauty of this recipe is the flexibility around the fillings if you want to add something different you can, take something out, of course, you can. If the mood strikes, you can even dress the salad leaves before you use them.
Salad roll-ups
Salad roll-up ingredients
Ingredients
450g sliced meats – prosciutto or salami or ham
3 cups salad leaves
4 cheese slices, cut into sticks
¼ cucumber, cut into sticks
1 carrot, cut into sticks,
½ avocado, cut into slices,
½ pepper, cut into sticks
Slice the vegetables.Lay the meat on a chopping board.Add the lettuce to the meat.Add the sliced vegetables.Add the cheese.Fold the end of the meat over the vegetables.Roll the meat up.Enjoy
I do love a lunch that doesn't need any cooking. This recipe doesn't need any cooking at all, just a little bit of time to cut your veggies into sticks and then the rolling. They are so easy to make it is ridiculous.
Credit: Cath @ easycleaneats
Ingredients
450g sliced meats prosciutto or salami or ham
3 cups salad leaves
4 cheese slices, cut into sticks
1/4 cucumber, cut into sticks
1 carrot, cut into sticks,
1/2 avocado, cut into slices,
1/2 pepper, cut into sticks
Directions
Take a clean chopping board and lay out a few slices of meat.
At one end place some of the salad leaves, pepper sticks, cucumber sticks, carrot sticks, cheese sticks and avocado slices.
Starting at the end with the salad roll the meat up to create a roll.
Some meats will hold together; others may need a toothpick to hold the roll together.
Serve.
Nutrition
Per Serving: 186 calories; 10 g fat; 14 g carbohydrates; 9 g protein.
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.
You may have already figured out that meat is a huge deal in our house; our family motto may need to be meat with everything. Protein-rich snacks are a firm favourite for everyone including the cat.
We all know chips and dips are awesome, the downside is the bloating and carb coma. Enter the salty alternative to standard chips – porkips.
Pork whats?
These chips are just meat. They are crunchy and salty goodness. I usually break out these bad boys for special occasions like birthdays and Christmas. They last about 5 minutes once they are done, they are easy to make and if you can stop them being eaten as is go great with dips.
Line a baking tray with baking paper; layout slices on the baking paper
Bake for 10/15 minutes until crunchy then allow them to cool (if you can)
If they get to a point where they have cooled they are good to eat (you have also managed to get much further than we do), if they survive the day you can store them in an airtight container for about 4 days in the fridge.
Nutrition
Per Serving: 122 calories; 7.5 g fat; 0 g carbohydrates; 13.5 g protein
Equipment
Baking tray
Baking paper or a silicone liner
Cooling rack
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
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.
One tray sausages with apple bake
Simple and tasty
This week’s recipe is for a sausage and apple bake. Pork and apple are a match made in heaven so I didn’t reinvent the wheel with this one.
This meal is slightly higher in fat than I would normally make so if you are tracking macros keep that in mind. I like to use plain for sausages for this recipe, that way the flavours from the honey, sage and rosemary take front and centre.
New Zealand honey
New Zealand has amazing honey, we are known for Manuka honey mostly but we have lots of other types of honey that have amazing flavours. One of my favourites to use is Earthbound Pohutukawa honey the honey has a flavour will remind you of butterscotch.
The Pohutukawa is known as the New Zealand Christmas tree because of its bright red flowers that bloom around Christmas time.
The flavour makes me feel like it is summertime. With the weather getting warmer I love the taste of things to come.
One tray sausages with apple bake recipe
Ingredients
One tray sausages with apple bake ingredients
6 pork sausages
2 apples, cubed
450g baby potatoes, quartered
2 carrots, cut into sticks
1 red onion, cut into wedges
2 tbsp. Sage leaves chopped
2 tbsp. Fresh rosemary chopped
2 tbsp. Honey
3 tbsp. Olive oil
Salt and pepper
In a large bowl combine the apple, potatoes, carrots and onion with the sage and rosemary.Mix wellPlace the vegetables on the baking tray and put the sausages on top of the vegetables. Bake for 30 minutes or until the sausages and potatoes are cooked through. Sausages with apple bake
This one tray meal a great option for busy week nights or an action packed weekend.
Credit: Cath @ easycleaneats
Ingredients
6 pork sausages
2 apples, cubed
450g baby potatoes, quartered
2 carrots, cut into sticks
1 red onion, cut into wedges
2 tbsp. Sage leaves chopped
2 tbsp. Fresh rosemary chopped
2 tbsp. Honey
3 tbsp. Olive oil
Salt and pepper
Directions
Preheat the oven to 200 degrees c/ 400 degrees f.
Line a baking tray with baking paper or a silicone liner.
In a large bowl combine the apple, potatoes, carrots and onion.
Add the sage and rosemary to the bowl and mix well.
Place the vegetables on the baking tray and put the sausages on top of the vegetables.
Drizzle the olive oil and honey over the vegetables and sausages.
Bake for 30 minutes or until the sausages and potatoes are cooked through.
Nutrition
Per Serving: 290 calories; 12.6 g fat; 35.6 g carbohydrates; 9.4 g protein
Equipment
Baking tray
Baking paper or a silicone liner
Large mixing bowl
Spoon
Measuring cups
Measuring spoons
Scales
Knife
Chopping board
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
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 you can cook quickly and easily. 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.
Mexican rice with cheese and guac
Not quite a one pot meal
This recipe is easy to make and perfect for a busy weeknight, it isn’t quite a one pot meal to cook, but you serve it in one pot, so it counts in my book. Everyone who knows me knows I have Mexican inspired meals so this should be no surprise to anyone. I love the combination of pork and beef with the cayenne and garlic, the coriander and avocado bring a fresh edge to the rich flavours of the meat. Serving it all in one pot means all the flavours party together before they reach the table.
This quick and tasty meal is a great for those busy weeknights
Credit: Cath @ easycleaneats
Ingredients
1 cauliflower, cut into florets
1/3 cup broth or water
1 tsp. garlic powder
⅛ tsp. cayenne pepper
fresh coriander, roughly chopped
juice of 1 lime
250g pork mince
250g beef mince
1/2 onion diced
1 avocado, finely diced
salt and pepper, to taste
Directions
Use a food processor to rice the cauliflower.
Place the cauliflower rice and onion in a saucepan over medium heat with the broth.
Let the cauliflower cook for 10 minutes.
Stir the cauliflower now and then so that it does not stick to the bottom of the pan.
Once the cauliflower is cooked add the garlic powder, cayenne pepper, coriander, lime and salt and pepper.
In another pan cook the pork and beef mince over a medium to high heat.
As the meat cooks break it up into small pieces.
Once the meat is cooked through add it to the pan with the cooked cauliflower.
Mix everything together and add the diced avocado.
Serve with salsa, guacamole and cheese.
Nutrition
Per Serving: 207 calories; 12 g fat; 9 g carbohydrates; 19 g protein
Equipment
Knife
Chopping board
Food Processor
Saucepan with lid
Frying pan
Wooden spoon
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.
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 in a single pan. The preparation takes no more than 20 minutes and is portioned to feed four adults.
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.
Sweet and savoury balls of awesome. If you have come this far, you obviously want some new flavour combinations to try. Coconut and pineapple go well together. We all know the Pina colada principle applies. We also know pineapple and pork go well together. Hawaiian Pizza is a firm favourite around here. Enter some creative madness (or genius) why not combine all three flavours?
Pork, pineapple and coconut
Genius doesn’t always mean perfect. This recipe was no exception. Knowing that these flavours would work didn’t make the recipe easy to develop. As always eating your mistakes helps to refine the recipe but this one felt the envy genius might have been madness. After. Many tries (6 in total) I finally got it right.
Mix all ingredients together in a large bowl until evenly mixed.
Roll the meat into small balls about the equivalent of one heaped teaspoon per ball.
Place the balls on a baking tray lined with baking paper or a silicone liner.
Bake in a preheated oven at 180 degrees C/ 350 degrees F for 30 minutes until the balls are golden all over.
Nutrition
Per Serving: 243 calories; 16 g fat; 5 g carbohydrates; 21 g protein
Equipment
Bowl
Baking tray
Baking paper or a silicone liner
Tongs
Measuring cups
Measuring spoons
Scales
Knife
Chopping board
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
It may surprise you to learn that Scotch eggs aren’t Scottish at all; they are actually English. The traditional Scotch egg is made with sausage meat, coated in breadcrumb and deep-fried until they are crisp on the outside. While I don’t have anything against a deep-fried meal, I was never a fan of the sausage meat that was probably mostly sawdust and the eggs with that horrible sulphur ring; no, thank you.
A new take
I decided to try something a bit different and develop a clean eating take on the traditional recipe. As ever when coming up with clean eating, there are challenges to developing a recipe that tastes great and isn’t awful for you.
Challenges to overcome
The first challenge was getting the perfect boiled egg; the trick is cooking the eggs enough to cook the egg white without overcooking the yolk. For Scotch eggs, go for a slightly runny yolk; this will give you a perfect yolk when the egg is baked. The next challenge is getting the meat to pack a flavour punch. I love having access to good quality pork; thankfully, it isn’t hard to get free-range pork here in Auckland. I find that free-range pork has far more flavour than high intensity farmed meat; it is always best for taste. The right blend of garlic, sage and Worcestershire sauce gives the meat a real step up in flavour. Finally, getting a nice crispy coating that isn’t deep-fried, I find that coconut flour and egg coating is a great alternative to breadcrumbs, and you don’t have to deep-fry it to make it crispy.
Instant pot
I recently purchased an Instant Pot duo crisp which is a slow cooker, pressure cooker and air fryer, plus more all in one. The last time I made up some Scotch eggs, I decided to bake them in the Instant Pot rather than putting them in the oven. I love the versatility of the Instant Pot, and it is quickly becoming my favourite kitchen appliance.
Scotch egg recipe
Ingredients
4 eggs hard boiled and peeled
500g minced pork
1 tsp. garlic powder
1 tbsp. dried sage
1 tsp. Worcestershire sauce
salt and pepper
1 cup coconut flour
2 eggs, beaten
In a bowl add the garlic powder and sage.Add the pork mince and Worcestershire sauce.Mix everything together well.Take a portion of meat and flatten it in between your hands to make a meat patty.Place a boiled egg in the middle.Form the meat around the egg.Make sure the meat completely covers the egg.Repeat with the remaining meat and eggs.In another bowl beat the two remaining eggs. Place the flour on a plate and season it with some salt and pepper then mix.If you are using an Instant Pot place the wire rack inside the pot and put the coated eggs on the rack.Spread out the eggs in the pot,Bake for 15 minutesScotch eggs sliced and ready to eat.
This grain free version of Scotch eggs is perfect for protein packed snacking or a trying something different for lunch.
Credit: Cath @ easycleaneats
Ingredients
4 eggs hard boiled and peeled
500g minced pork
1 tsp. garlic powder
1 tbsp. dried sage
1 tsp. Worcestershire sauce
salt and pepper
1 cup coconut flour
2 eggs, beaten
Directions
Make four perfect boiled eggs.
Peel the four eggs and set them to one side.
In a bowl mix the pork mince, garlic powder, sage and Worcestershire sauce.
In another bowl beat the two remaining eggs.
Place the flour on a plate and season it with some salt and pepper then mix.
Take the meat and divide it into four portions.
Take a portion of meat and flatten it in between your hands to make a meat patty.
Place a boiled egg in the middle of the meat.
Form the meat around the egg.
Make sure the egg is completely covered.by the meat.
Repeat with the remaining eggs.
When the eggs are done start to dip and coat them.
Dip the meat covered egg in the beaten eggs.
Then roll the egg in the coconut flour, be sure the egg is completely coated.
Repeat with the remaining meat and eggs.
If you are going to oven bake your Scotch eggs I recommend frying them off first.
Heat a frying pan and a little olive oil, over a medium heat.
Fry off the meat until it is browned all over.
Transfer the eggs to a baking tray lined with baking paper or a silicone liner.
Bake in a preheated oven at 175 degrees C/ 350 degrees F for 15-20 minutes.
Serve warm or cold.
Nutrition
Per Serving: 371 calories; 14.6 g fat; 18 g carbohydrates; 38.9 g protein
Equipment
Saucepan
Slotted spoon
Mixing bowl x2
Plate
Frying pan
Tongs
Baking tray
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.
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. 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.
Summertime meal
When it is hot and sticky outside, I don’t want a hot meal; I want something easy and fresh. Not everyone in our house feels the same. These tasty, easy wraps are a great dinner option and compromise. The sweet chilli sauce gives the meat a nice kick, the pork is hot, and the cos bring some summer freshness to the meal. Perfect!
These tasty, easy wraps are a great dinner option. The sweet chilli sauce gives the meat a nice kick and the cos bring some summer freshness to the meal.
Credit: Cath @ easycleaneats
Ingredients
2 Cos Lettuce
500g pork mince
1/2 tsp. red pepper flakes
2 tsp. minced garlic
1/2 tsp. salt
1 tbsp. coconut aminos
2 tbsp. water
2 tbsp. sweet chilli sauce
Directions
In a bowl mix the water, coconut aminos, salt, garlic, and red pepper flakes together.
Cut at the stalk and wash the lettuce.
Dry the lettuce leaves and store them in the fridge with a damp towel over the top.
In a large frying pan heat some oil and add the minced pork to the pan.
Pour over the amino and chilli mixture over the pork while it is cooking.
When the pork is cooked stir in the sweet chilli sauce.
Plate up the cos leaves, spoon the cooked pork into the leaves and serve.
Nutrition
Per Serving: 128 calories; 4.2 g fat; 4.7 g carbohydrates; 18.7 g protein
Equipment
Mixing bowl
Knife
Chopping board
Kitchen towel
Frying pan
Wooden spoon
Plate
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
Easy Clean Eats 