I have been drinking protein shakes for breakfast for a while now, and I am total over boring vanilla protein shakes.
I have been struggling to eat enough over the last few weeks. I have been looking for a way to get more calories in the morning so doing something different seemed like an excellent idea.
Banana cappuccino
Cold brew coffee? Yes, please.
I love coffee. Anyone who knows me how much I love coffee, anything I can add coffee to or have coffee with is good in my book. I have been known to put coffee into smoothies before now and learned a while ago that cold brew coffee is the only way to go.
When you brew coffee with hot water and let that coffee go cold it becomes bitter, believe me, I’ve drunk many cups of cold, bitter coffee across the day. I’ll drink cold, bitter coffee when running between meetings but don’t want to add that to my smoothies on purpose.
When you are using cold coffee, you should brew it cold; this means the coffee is full of flavour without the bitterness.
Banana and coffee might sound like a strange combination but trust me it works. I love to use my homemade cold brew coffee with a nice ripe banana to create a thick creamy smoothie.
Take the banana, coffee and protein powder if you want itPlace the banana in the blender jugAdd the coffeeAdd the protein powderBlend everything togetherBlend everything togetherEverything should be thick and creamyServe
This quick and easy smoothie is a great way to start the day
Credit: Cath @ easycleaneats
Ingredients
1 cup Cold Brew Coffee
1 Banana
1/4 cup Ice
1 scoop protein (optional)
Directions
Add all of the ingredients to a blender and blend to make a smooth puree.
Nutrition
Per Serving: 222 calories; 0 g fat; 32 g carbohydrates; 23 g protein
Equipment
Blender
Measuring cups
Nutritional disclaimer
Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.
For the record, I love Australia and Australians. This recipe does not contain any Australians or cliques. Please keep reading.
Seafood curry
I know that some people don’t like the idea of seafood in curry, but I think it is excellent. Prawns are the perfect option for a meaty curry. You often find prawns in Thai curries, but I think they work well here. I’ve experimented for this recipe with small prawns and big tiger prawns. Both work, so it doesn’t make a difference to the taste; it just makes the consistency of the curvy more or less chunky.
Aussie style curry
Anotheradaptation
This recipe is another example of me finding a recipe and swapping out ingredients. The original recipe was in one of those weekly women’s magazines full of trashy gossip and the odd recipe. I loved the base flavours so just swapped out the ingredients I didn’t like.
Someone likes the curry and waits for any praens
Cook once, eat twice.
Anyone who has been around for a while will know that I am a big fan of cooking once and eating twice (or more), meals that can be cooked in bulk and then put in the freezer for another day. This curry is one of those meals. If you are going to make this recipe, I recommend that you use at least a 5-litre stockpot. Whip up a batch, feed the family and then portion up the rest for another day. We usually get 3 family meals out of this recipe.
Aussie style curry recipe
Aussie style curry ingredients
Ingredients
2 red onions, wedged
2 garlic cloves, chopped
3 carrots, sliced
1.5l vegetable stock
3/4 cup sweetcorn
3 tsp. curry powder
1 head of broccoli
2 tbsp. coconut aminos
1 can coconut cream
1kg prawns
2 tbsp. tapioca flour
Set your instant pot to sauté on high, add the coconut oil, garlic, onion and carrots.
Add the coconut oil, garlic and onion to the pot.Add the carrots.
Sauté for a few minutes.
Sauté for a few minutes.Sauté for a few minutes.
Add the curry powder and stock to the pot and stir well.
Add the curry powder.StirAdd the stock.
In a bowl combine the coconut cream and tapioca flour, add the coconut cream to the pot.
Add the coconut cream to the potStir well until the sauce thickens
Add the sweetcorn and broccoli to the pot.
Add the sweetcorn and broccoli to the pot.
Pressure cook on high for 5 minutes.
Pressure cook on high for 5 minutes.Manually release the pressure.
Add the prawns and coconut aminos, stir well and place the lid on the instant pot.
Add the prawns and coconut aminos. Stir well and place the lid on the instant pot.Let the prawns cook through for 5 minutes.Serve with coodles or cauliflower rice
This light and tasty curry is a real crowd pleaser and easy ro make.
Credit: Cath @ easycleaneats
Ingredients
2 red onions, wedged
2 garlic cloves, chopped
3 carrots, sliced
1.5l vegetable stock
3/4 cup sweetcorn
3 tsp. curry powder
1 head of broccoli
2 tbsp. coconut aminos
1 can coconut cream
1kg cooked prawns
2 tbsp. tapioca flour
Directions
In a large heavy based pot, combine the onion, garlic and carrot with some coconut oil, sauté for a few minutes.
Add the stock and curry powder to the pot, stir in the sweetcorn and broccoli.
Increase the heat and bring the stock to the boil, reduce the heat and simmer for a few minutes.
In a bowl combine the coconut cream and tapioca flour, then add it to the pot mixing it in slowly.
Keep stirring until the sauce thickens up.
Add the prawns and coconut aminos.
Serve with coodles or cauliflower rice
Alternatively
1.Set your instant pot to sauté on high, add the coconut oil, garlic, onion and carrots.
2.Sauté for a few minutes.
3.Add the curry powder and stock to the pot and stir well.
4.In a bowl combine the coconut cream and tapioca flour, add the coconut cream to the pot.
Stir until the sauce thickens.
6.Add the sweetcorn and broccoli to the pot.
7.Pressure cook on high for 5 minutes.
8.Manually release the pressure.
9.Add the prawns and coconut aminos, stir well and place the lid on the instant pot.
10.Let the prawns cook through for 5 minutes.
Serve with coodles or cauliflower rice
Nutrition
Per Serving: 205 calories; 2 g fat; 22 g carbohydrates; 27 g protein
Equipment
Knife
Chopping board
Stock pot
Spoon
Measuring jug
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.
I don’t like the kids getting older. I still think of them as the 5 and 3-year-olds I first met so many years ago. I struggle to reconcile the man-sized 13-year-old, and almost man-sized 10-year old that rock around the house now. While I struggle to think of the boys getting older, I eagerly embrace the ever-expanding list of foods they will eat and are willing to try.
One meal for all
For many years I would have to make multiple meals which made my weekends busy and annoying. We have finally reached a point that I can make one meal, and every person will eat it. I am sure every parent with fussy children understand how I feel and how much I longed for this day to come. It is so lovely I don’t have words to explain my joy.
This salad was one of the first recipes that I managed to get everyone not only to eat, but enjoy so much they asked for it again. I know right.
Meets everyone’s needs
It might sound like I have it easy now, but it still isn’t simple to come up with a meal that fits the likes and dislikes of the family. New recipes need to meet fall in the small sweet spot that is in the centre of the family requirements
Jaime
Doesn’t like cold food unless the food is wet.
Loves meat, the more animals in a meal the better.
Likes vegetables but not too many vegetables.
This means salads have to be covered in a dressing or sauce before he will consider eating it and the balance of meat to vegetables has to be even.
Elliot
Doesn’t want to eat meat, wants to be a vegan (this is a whole blog post in the making).
He will eat chicken but doesn’t like it.
Likes vegetables but not all vegetables.
Will eat hot or cold food and loves anything that can be smothered in mayo.
Liam
Loves meat.
Will eat hot or cold meals.
Not eats a range of vegetables including broccoli (his favourite), kale, green beans, carrots, onions and lettuce.
He doesn’t like spicy food or mayo.
Allergy to nuts.
Cath
Likes all meat.
Will eat all vegetables except peas (which are legumes anyway).
I don’t care if it is hot or cold.
I like sauce any spicy food and sauces.
Allergy to nuts.
As you can see the space to find a meal that works for everyone is small, but I seem to have found a winner in this recipe.
In a bowl, combine all of the ingredients and make sure that everything is well coated.
Nutrition
Per Serving: 375 calories; 18 g fat; 7 g carbohydrates; 43 g protein
Equipment
Knife
Chopping board
Mixing bowl
Spoon
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 a few cups of strawberries in the freezer and the last of the berries off the garden. To make the most of the final berries I am making this strawberry balsamic sauce to capture the taste of summer.
Strawberry balsamic sauce on pancakes.
Sweet and sour
The flavour combination of sweet and sour has been around for a long time. If you can get the balance right, it is incredible. I think the combination of strawberries which are sweet and juicy with the tart flavour of a good quality balsamic vinegar is perfect.
Multi-use sauce
This sauce has many uses and is a great way to keep the taste of summer in the fridge for a few weeks. This sauce is an excellent topping on ice cream, pancakes, a cheesecake, cake, Panna cotta or even added to a smoothie. Alternatively, you can turn this sauce into jellies, if you do be warned the kids won’t want to eat them.
Strawberry balsamic sauce recipe
Ingredients
¼cup balsamic vinegar
2 cups strawberries
2tbsp. honey
1tbsp. fresh lemon juice
1tsp. vanilla extract
¼tsp. salt
Strawberries cooking down.Strawberry balsamic sauce on pancakes.
In a pan heat up the balsamic vinegar over high heat.
When the vinegar begins to bubble, turn the heat down to medium, let it simmer until it has reduced by half.
When the vinegar is thick and syrupy in texture, add the strawberries to the pan.
Then add the honey, lemon, vanilla and salt.
Simmer the mix over a medium heat until the strawberries break down, anywhere from 20 30 minutes.
For a smoother sauce blend it then strain.
Store the sauce in the fridge for up to a week. Store the sauce in the fridge for up to a week.
Nutrition
Per Serving: 16 calories; 0 g fat; 4 g carbohydrates; 0 g protein
Equipment
Saucepan
Spoon
Measuring spoons
Measuring cups
Blender
Sieve
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.
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.
Easy meals are what I live for, this salad one of the easiest things to make and so tasty it is ridiculous.
A classic with a spin
Bacon, lettuce and tomato in a jar with a simple dressing. I love this salad as a take to work lunch option. On the rare occasion that we have bacon leftover from breakfast this is what I use it for. Bonus points for a plastic free meal when you use a big glass jar.
Make the dressing and put some in the bottom of the jarAdd the bacon to the jarNext add the tomatoFinally add the lettuce to the jarSalad ready for a shake and serve
In the bottom of a jar mix together the mayo, milk, sour cream, salt and pepper.
Add the bacon to the jar followed by the spring onions, tomatoes, iceberg lettuce, and then the cos lettuce.
Nutrition
Per Serving: 239 calories; 20 g fat; 11 g carbohydrates; 8 g protein
Equipment
Mason jar
Fork or whisk
Knife
Chopping board
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.
Stupid nut allergies have prevented me from trying a number of foods over the years that look, smell and no doubt taste amazing. Pesto was one of the things I had wanted to try for years, but as it contains pine nuts it’s been a no go.
I had a moment of genius (or madness, I can never really tell the difference) and figured that I could replace the pine nuts with something else, after a little trial and error I found a combination that worked.
The verdict
My taste tester assures me that the flavours are in the same balance as normal pesto made with nuts the only difference is the texture of the sunflower seeds, I suppose I have to take his word for it because I don’t fancy the hospital trip that I would get if I checked.
If you don’t have to avoid nuts sub the sunflower seeds for the same amount of pine nuts.
This nut-free pesto is a great alternative for anyone that has to stay away from tree nuts.
Credit: Cath @ easycleaneats
Ingredients
1/2 garlic clove, chopped
3 handfuls fresh basil leaves, picked and chopped
1 handful sunflower seeds, very lightly toasted
1 handful Parmesan cheese, freshly grated
3 tbsp. olive oil
Salt and pepper to taste
Directions
Pound the garlic and the basil leaves in a pestle and mortar, or pulse in a food processor.
Add the sunflower seeds to the mixture and pound or pulse again.
Add the parmesan and mix with a spoon or do a quick pulse again.
Stir gently and add olive oil or put the food processor on its lowest setting and pour in the oil.
Add a little oil at a time so you don’t drown everything else.
Season to taste.
Add the remaining cheese and oil to your taste and preferred consistency.
The finished pesto should look shiny and a little creamy. The finished pesto should look shiny and a little creamy.
Nutrition
Per Serving: 123 calories; 10.1 g fat; 2.1 g carbohydrates; 6.2 g protein
Equipment
Food processor
Spatula
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.
My partner in crime has to travel around a bit as part of his job. Usually, it’s a few trips a year and the odd day trip down to Hamilton thrown in to make life interesting. I don’t like it when he heads out of town, I kind of like having him around, so it sucks when he goes away. The exception to this is when he goes to Hamilton. Trips south of Auckland usually come with a pit stop at Pokeno bacon.
What is Pokeno bacon?
Pokeno Bacon is the place to go for the best sausages and bacon in New Zealand, hands down. Their products are made using fresh locally-sourced pork. This means you get the best quality product and they support the local community.
If you find yourself driving into Auckland from the south, you will come across the Mercer service station. Even if you don’t need fuel or a leg stretch you should stop off and head into the Pokeno Bacon Mercer cafe.
Pokeno Bacon’s pork products taste like childhood. You can taste the love and care in the bacon and sausages.
Not pig arseholes and sawdust
I try not to buy big brand sausages, after reading the ingredients and finding wood pulp in some I don’t trust them anymore. Pokeno Bacon’s sausages are different. Their sausages are made with pork and spices and believe me you can taste the difference. Jaime brings homes every time he makes a pit stop at Pokeno Bacon. I am a big fan of the Texan Chilli sausages and the Chorizo Sausages but love the Pork & Bacon Sausages. This recipe came about after Jay made a stop at Mercer. I wanted to make the most of the Pork & Bacon Sausages that Jay brought home along with some red peppers that I had roasted the day before. This salad is simple to make and can be made using hot or cold sausages so find some Pokeno Bacon sausages and give it a go.
Sausage and pepper salad recipe
Sausage and pepper salad ingredients
Ingredients
4 pork sausages, cooked and sliced
1 red pepper, roasted and sliced
1 clove garlic, minced
2 tsp fresh oregano, chopped
1 tbsp. balsamic vinegar
1 tbsp. extra virgin olive oil
salt & pepper
4 cup cos lettuce
Mix together the ingredients for the dressingBuild the salad starting with the lettuce.Followed by the peppersAdd the sausages and dressingServe
A simple and tasty salad to make use of those tasty bangers
Credit: Cath @ easycleaneats
Ingredients
4 pork sausages, cooked and sliced
1 red pepper, roasted and sliced
1 garlic clove, minced
2 tsp. fresh oregano, chopped
1 tbsp. balsamic vinegar
1 tbsp. extra virgin olive oil
salt and pepper
4 cup cos lettuce
Directions
In a bowl whisk together the garlic, oregano, olive oil, balsamic vinegar, salt and pepper.
Build the salad on a plate, start with the cos, followed by the pepper slices, sausages and then drizzle the dressing over the top.
Nutrition
Per Serving: 345 calories; 26 g fat; 10 g carbohydrates; 17 g protein
Equipment
Knife
Chopping board
Bowl
Whisk
Plate/Salad bowl
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.
Not so long ago there was a little boy that had a very limited diet. If was not a white carbohydrate or a sausage he wasn’t interested. The only vegetable he would eat was a potato. Fast forward a few years and that same boy now has a diet that includes carrots, peas, broccoli, kale and even the odd bit of lettuce. It was not an easy journey from ‘only potato’ to ‘can I try that?’. It took a great deal of patience, honesty and building trust.
Courgette tots
Broccoli and beyond
Broccoli tots were our first real win on the vegetable front. I don’t know what it was that made them so successful with the little man but every time I made them he (and everyone else) cleared them out. They have been requested and enjoyed on a regular basis since then.
Eat with the seasons
We try to eat with the seasons as much as possible, at the moment we have an abundance of courgettes. There is only so much courgette ravioli a girl can make before losing her mind, so I decided to try making a new variation of broccoli tots.
This recipe kills two birds new veg for the kids to try out and Jaime not having to find a new girlfriend because of ravioli. This recipe is just the same as the original broccoli tots, it is only the preparation of the courgette is the key difference. The high water content in courgettes means that you have to take the extra step of removing the excess liquid, if not you have some soggy tots.
Courgette tots recipe
Courgette tots ingredients
Ingredients
1 cup courgette, grated
1 egg
1/4 onion, minced
1/4 cup cheddar cheese, grated
2 tbsp. seasoned coconut flour salt and black pepper to taste
In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.Take two teaspoons and create a Quenelle, scoop up a mound of the mixture,Pass the mixture from one spoon to the other gently smoothing into an oval shape.Pass the mixture from one spoon to the other gently smoothing into an oval shape.Place on the baking trayBake for 16-18 minutes, turning halfway through cooking until golden.Serve hot
These tots last seconds on the plate; truth be told they are a huge hit with everyone. They are a little messy and can take some time to make, but they are worth the effort.
Credit: Cath @ easycleaneats
Ingredients
1 cup courgette, grated
1 egg
1/4 onion, minced
1/4 cup cheddar cheese, grated
2 tbsp. seasoned coconut flour
salt and black pepper to taste
Directions
Preheat the oven to 200 degrees C/ 400 degrees F
Line a baking tray with baking paper or a silicone liner
Grate the courgette and press it to remove any excess liquid, I like to use a clean cotton dishtowel.
In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.
There are two ways to make the tots
1. take a tablespoon, get a heaped spoon of the mixture, and roll it into an oval.
2. take two teaspoons and create a Quenelle, scoop up a mound of the mixture, pass the mixture from one spoon to the other gently smoothing into an oval shape.
Place on the baking tray and bake for 16-18 minutes, turning halfway through cooking until golden.Place on the baking tray and bake for 16-18 minutes, turning halfway through cooking until golden.
Nutrition
Per Serving: 38 calories; 2 g fat; 2 g carbohydrates; 2 g protein
Equipment
Baking tray
Baking paper or a silicone liner
Grater
Kitchen towel
Mixing bowl
Tablespoons
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.
I realised recently that I don’t post a lot of sweet treats so thought I would give your something sweet this week. This is my grain-free vanilla cupcakes with sugar-free frosting. The cake mix is soft and airy which gives these cupcakes a real cake texture and taste without any sugar or grains.
Making it feel like real cake
I often find that making cakes taste like cakes when you aren’t using standard cake ingredients is difficult. The light and fluffy texture are not easy to achieve unless you know that eggs hold the key. It has taken me a while to get the technique right, but I think I have it. Egg whites whisked to stiff peaks that are folded into a cake batter make grain free cakes light, fluffy and airy. You would swear you were biting into a sponge cake.
Coconut flour
Jaime has come to a decision that he doesn’t like coconut flour; he doesn’t like cookies and cakes baked with coconut flour. I didn’t have the heart to tell him that the tray of cupcakes he ate in one afternoon was made from coconut flour, I didn’t want to ruin his afternoon. When you bake with coconut flour, it is a good idea to remember that not all coconut flour is made equally. Sometimes coconut flour can be very dry, it will soak up all the liquid in your recipe and leave you with something difficult to eat. When I bake cakes with a new bag or brand of coconut flour, I like to leave the batter to hang out for 10 minutes. This is to make sure that the flour doesn’t steal all the moisture in my cake. If the flour is super thirsty, you can add a little more liquid and save the cake before you bake.
The cake mix is soft and airy which gives these cupcakes a real cake texture and taste without any sugar or grains.
Credit: Cath @ easycleaneats
Ingredients
1/4 cup coconut flour
1/8 tsp. salt
1/8 tsp. baking soda
3 eggs
1/4 cup coconut oil
2 tbsp. honey
1 tbsp. vanilla bean paste
Directions
Instructions
Separate the egg whites and yolks.
Put the egg whites in a clean mixing bowl and whisk until they are stiff peaks.
Set the egg whites to one side
Put the remaining ingredients into a food processor and blend together to create a smooth batter.
Gently fold the egg whites into the batter.
Line a 12- cup muffin pan with cupcake wrappers, the number of cakes you get will depend on how large your cake pan is
Pour the batter into the cupcake wrappers, don’t overfill the cupcake wrappersPour the batter into the cupcake wrappers, don’t overfill the cupcake wrappers
Bake at 180 degrees C/ 350 degrees F for 20 minutes
Allow the cakes to cool completely before icing
Nutrition
Per Serving: 80 calories; 6 g fat; 5 g carbohydrates; 2 g protein
Equipment
Whisk
Bowl
Food processor
Muffin tin
Cupcake wrappers
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.
Easy Clean Eats 