Avocado tuna melts

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Do we have tuna? 

For a long time on a weekend, when I asked the question, ‘What do you want for lunch?’ The answer was ‘Do we have any tuna?’. I won’t go into how much I dislike it when people answer a question with a question. Let’s focus on the recurring request for tuna every weekend. Every week, the same request is made for a tuna cheese melt. I don’t have any issues providing tuna for lunch; I get bored with the leftover tuna in the fridge and don’t want to eat it. Life is too short to eat that much tuna. 

How to make tuna interesting 

I find tinned tuna very difficult to eat on its own. I know it is good for me, but it is so boring! I looked for an alternative to the standard tuna melt to make tuna more interesting. I came up with these avocado tuna melts. 

Two birds with one grill 

I figured that if I had the grill on to make tuna melts on bread for kids, there would be no downside to having a different kind of tuna melt myself. A quick rummage in the fridge later, and the avocado tuna melt was born. Avocado is the perfect ingredient that makes the tuna less dull and adds a creamy texture that stands up to the grill’s heat. 

If you want to use up those uneaten bits of tuna or that can in the pantry, give these melts a go. 

Avocado tuna melt recipe 

Avocado tuna melts ingredients

Ingredients 

  • 1 avocado 
  • 2 cans of tuna 
  • 2 tbsp. Parsley, chopped 
  • 1 tbsp. Lemon juice 
  • 1/2 tsp. smoked paprika 
  • 1/4 tsp. salt 
  • 1/4 tsp. black pepper 
  • 1/4 cup gruyere cheese, grated 
  • 2 tbsp. Chives, chopped 

Instructions

Preheat the grill on the highest setting. 

Cut the avocado in half lengthwise and remove the pit. 

Cut the avocado in half lengthwise
Cut the avocado in half lengthwise 
Cut the avocado in half lengthwise
Cut the avocado in half lengthwise 
Remove the pit
Remove the pit

Scoop out the avocado flesh into a large mixing bowl.

Scoop out the avocado flesh
Scoop out the avocado flesh
Scoop out the avocado flesh into a large mixing bowl.
Scoop out the avocado flesh into a large mixing bowl.

Put the avocado skins on a lined baking tray.

Put the avocado skins on a lined baking tray.
Put the avocado skins on a lined baking tray.

Mash the avocado with a fork.

Mash the avocado with a fork.
Mash the avocado with a fork.

Add the tuna to the avocado and mix.

Add the tuna to the avocado and mix.
Add the tuna to the avocado and mix.

In a bowl, add the parsley, lemon juice, paprika, salt, and pepper. 

In a the bowl add the parsley, lemon juice, paprika, salt, and pepper.
In a the bowl add the  parsley, lemon juice, paprika, salt, and pepper. 

Mix well.

Mix well
Mix well

Add the tuna avocado mix back into the avocado skin. 

Add the tuna avocado mix back into the avocado skin.
Add the tuna avocado mix back into the avocado skin then bake

Grill for 5 minutes so that the tuna and avocado start to colour. 

Top the tuna mix with the cheese and grill again to melt the cheese. 

Top the tuna mix with the cheese and grill again to melt the cheese. 
Melt the cheese.
Melt the cheese. 

Garnish with chopped chives and serve. 

Garnish with chopped chives and serve. 

Avocado tuna melt

  • Servings: 4
  • Rating: ★★★★★
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Avocado is the perfect ingredient that makes the tuna boring, adds a creamy texture that stands up to the heat of the grill.



Credit: Cath @ easycleaneats

Ingredients

  • 1 avocado
  • 2 cans of tuna
  • 2 tbsp. Parsley, chopped
  • 1 tbsp. Lemon juice
  • 1/2 tsp. smoked paprika
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 cup gruyere cheese, grated
  • 2 tbsp. Chives, chopped

Directions

  1. Preheat the grill on the highest setting.
  2. Cut the avocado in half lengthwise and remove the pit.
  3. Scoop out the avocado flesh and coarsely chop it.
  4. In a bowl, mix together the avocado, tuna, parsley, lemon juice, paprika, salt, and pepper.
  5. Add the tuna avocado mix back into the avocado skin.
  6. Grill for 5 minutes so that the tuna and avocado start to colour.
  7. Top the tuna mix with the cheese and grill again to melt the cheese.
  8. Garnish with chopped chives and serve.

Nutrition

Per Serving: 240 calories; 17 g fat; 8 g carbohydrates; 17 g protein

Equipment  

  • Knife  
  • Chopping board  
  • Mixing bowl  
  • Spoon  
  • Fork  
  • Baking tray   
  • 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.

Tandoori chicken skewers

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Spicy on the BBQ

The weather has been warming up, and I want to spend more of my time outside enjoying the beauty New Zealand has to offer. When the weather warms up, I want to spend less time hanging out in a hot kitchen; what an excellent excuse to get the BBQ cleaned and fired up. I love cooking over real flames, and the added flavours from cooking over charcoal are hard to beat.

Fire + spicy + meat = awesome!

Op shop inspiration

I bought a backyard BBQ cookbook a few years back on a trip to the Op Shop up in Whangarei. I loved that it was a Man’s cookbook, all about Manly cooking over an open flame without the womenfolk getting in the way. The recipes are all simple and don’t have heaps of prep. They are designed to let the good ingredients and smoke do all the work. While I found the idea of manly cooking requiring no women other than to bring out beers highly amusing, the cooking style and simplicity of the recipes felt like a good fit for me; easy and clean. While skimming through the cookbook, I found the good old chicken and veg skewer recipe, and it got me thinking: Could you make the standard meat and veg skewer better? Yes, you can, or I wouldn’t be posting this recipe.

Tandoori skewers

My backyard BBQ cookbook got me thinking about other foods that use smoke and flames to add more flavour to the food; the answer was reasonably obvious: tandoori. While the tandoor is made of clay and doesn’t use charcoal, the principles are the same- smoke, flames, and meat give you amazing flavours. I always have a jar of tandoori-style spice mix in my pantry to add a bit of extra spice to dinner when needed. I decided to combine BBQ and Indian inspired flavours to deliver something spicy and new for dinner.

Tandoori chicken skewers

Not to hot

While I have nothing against the gas BBQ, I prefer the charcoal BBQ results. Charcoal BBQS take longer to set up and start cooking with, but once they are up and running, they are straightforward to use and can look after themselves and cook your food without too much effort from you. I am not a BBQ expert, but I know what works well for my cooking style and the recipes I have created or used. For this recipe, I set my BBQ up for indirect heat and put the skewers on to cook once all the charcoal had burned and was white. The BBQ internal temperature was around 300 degrees C or 600 degrees F, meaning the meat and veggies were cooked in minutes. Getting the temperature right before you put your food on the BBQ is key. If you put the food on when the BBQ is too hot, you end up with meat that is burned on the outside and raw in the middle. This is dangerous when you are cooking chicken. 

Tandoori chicken skewers recipe

Tandoori chicken skewers ingredients

Ingredients 

  • 1/3 cup tandoori spice powder 
  • 1 tbsp lime juice 
  • 2 garlic cloves, crushed 
  • 3 chicken breast, cubed 
  • 1/2 green pepper, cubed 
  • 1/2 red pepper, cubed 
  • 1 red onion, cubed-quartered, then halved 
  • 1/2 cup olive oil 
  • salt and pepper 

Instructions

Mix together the garlic, olive oil, salt, pepper, lime juice, and tandoori spice powder in a bowl. 

Place the tandoori spice powder in a large bowl.
Add the lime juice.
Add the garlic and oil a little at a time.
Mix well.
When you have added all the oil you will have a smooth paste.

Add the chicken to the bowl with the tandoori paste, mix to coat the chicken. 

Ad the chicken to the paste.
Mix well.
Make sure that chicken is fully coated
Get the vegetables and chicken together to start building the skewers

Thread the chicken, onion, pepper and peppers onto soaked bamboo skewers. 

Thread the chicken, onion, pepper and peppers onto soaked bamboo skewers. 
Keep adding chicken, onion and peppers to the skewer
Repeat with the remaining vegetables and chicken

Brush the extra paste onto the skewers. 

Cook the skewers on an oiled BBQ or in a chargrill pan, turning occasionally. 

Cook the skewers on an oiled BBQ or in a chargrill pan, turning occasionally. 

The chicken should be cooked through in about 10 minutes. 

Serve hot with some salad

“Tandoori

  • Rating: ★★★★★
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“A



Credit: Cath @ easycleaneats

Ingredients

  • 1/3 cup tandoori paste
  • 1 tbsp lime juice
  • 2 garlic cloves, crushed
  • 3 chicken breasts, cubed
  • 1/2 green pepper, cubed
  • 1/2 red pepper, cubed
  • 1 red onion, cubed, quartered, then halved
  • 1/2 cup Olive oil
  • salt and pepper

Directions

  1. Mix the garlic, olive oil, salt, pepper, lime juice, and tandoori paste in a bowl.
  2. Add the chicken to the bowl with the tandoori paste and mix to coat the chicken.
  3. Thread the chicken, onion, pepper and peppers onto soaked bamboo skewers.
  4. Brush the extra paste onto the skewers.
  5. Cook the skewers on an oiled BBQ or in a chargrill pan, turning occasionally.
  6. The chicken should be cooked through in about 10 minutes.

Nutrition

Per Serving: calories; g fat; g carbohydrates; g protein

Equipment 

  • Knife
  • Chopping board
  • Mixing bowl
  • Measuring spoons
  • Measuring cups
  • Fork
  • Spoon
  • Wooden skewers

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.

Tuna lettuce wrap

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For a long time, tuna was a staple of a weekend lunch menu; tuna cheese melts were all I could make to satisfy hungry children. While I was happy to provide a high-protein lunch to the kids, I quickly got over eating leftover tuna or munching on tuna melts each week.

Mixing things up

In an effort to make tuna more interesting and easier to eat (every weekend), I came up with these tasty wraps. Anyone who knows me knows I love salad, so what could be better than mixing tuna and salad? Introducing fresh vegetables adds much-needed texture and new flavours to some boring tuna, while the avocado dressing is a great replacement for mayo. A simple solution to a repetitive problem. Now I get to choose when to eat tuna (and it isn’t every weekend), these tuna wraps are always my go-to option.

These lettuce wraps are the best way to eat tuna if you ask me. 

Tasty tuna lettuce wraps ready to eat

Tuna lettuce wrap recipe

Tuna lettuce wrap ingredients

Ingredients

  • 4 lettuce leaves
  • 120g tinned tuna, drained
  • 1 red pepper, thinly sliced
  • 1/4 cup cherry tomatoes, quartered
  • 1/4 cup carrot, grated
  • 1/2 red onion thinly sliced
  • 2 tbsp. Avocado Dressing

Instructions

Take a large mixing bowl.

Take a large mixing bowl.
Take a large mixing bowl.

Mix the tuna, peppers, carrots, tomatoes, and red onion in the bowl.

Add the tuna.
Add the tuna.
Add the tomatoes.
Add the tomatoes.
Add the peppers.
Add the peppers.
Add the carrots.
Add the carrots.
Add the onions.
Add the onions.
Mix everything together
Mixing everything together.
Mixed tuna and vegetables.
Mixed tuna and vegetables.

Place lettuce leaves on a plate.

Add the avocado dressing.

Add two tablespoons of avocado dressing.
Add two tablespoons of avocado dressing.
Mix well.
Mix well.
Tuna mix ready to plate up.
Tuna mix ready to plate up.

Mix well.

Divide the mixture between the lettuce leaves.

Place the lettuce leaves on a plate.
Place the lettuce leaves on a plate.
Divide the tuna mixture between the leaves.
Divide the tuna mixture between the leaves.
Lettuce wraps ready for dressing.
Lettuce wraps ready for dressing.

You can drizzle each wrap with a bit more avocado dressing before serving.

Drizzle some dressing over each wrap.
Drizzle some dressing over each wrap.

Serve and enjoy!

Lettuce wraps ready to eat.
Lettuce wraps ready to eat.

Tuna Lettuce Wrap

  • Servings: 2
  • Rating: ★★★★★
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“These



Credit: Cath @ easycleaneats

Ingredients

  • 4 lettuce leaves
  • 120g tinned tuna, drained
  • 1 red pepper, thinly sliced
  • 1/4 cup cherry tomatoes, quartered
  • 1/4 cup carrot, grated
  • 1/2 red onion, thinly sliced
  • 2 tbsp. Avocado Dressing

Directions

  1. Take a large mixing bowl.
  2. Mix the tuna, peppers, carrots, tomatoes, and red onion in the bowl.
  3. Add the avocado dressing.
  4. Mix well.
  5. Place lettuce leaves on a plate.
  6. Divide the mixture between the lettuce leaves.
  7. You can drizzle each wrap with a bit more avocado dressing before serving.

Nutrition

Per Serving: 111 calories; 2 g fat; 9 g carbohydrates; 17 g protein

Equipment

  • Grater
  • Knife
  • Chopping board
  • Fork
  • Spoon
  • Mixing bowl
  • 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.

Tuna lettuce wraps

Corned beef

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I never had any interest in corned beef when I was younger. I thought of corned beef as something nasty that came in a can and smelled a bit gross. While I still think that the corned beef in a can is gross, I do like a nice chunk of corned beef cooked just right. As with all things, learning how to do something right is a key to success; cooking the meat right is no exception.

A good crust

The first few times I made corned beef, I simply plopped the meat in the pan with some water and boiled it. Boring, I know. I decided to see what would happen if I seared the meat before boiling. The difference in flavour was amazing. I could not believe how much better the corned beef was. I know I shouldn’t be surprised that searing meat makes such a difference, but I was. The simple step adds a depth of flavour to any dish and brings out the best in your meal. 

Instant Pot vs Cooker top

A few years ago, I decided to buy an Instant Pot when my old slow cooker died. It was a game-changer for slow cooking, but it changed my life thanks to the pressure cooker function. I remember the 1980s pressure cooker in my Nan’s kitchen with the valve that sounded like a jackhammer when it was time to release the pressure, and it scared the crap out of me. Thankfully, the Instant Pot pressure cooker setting is easy to use and has a beep to let you know when it is ready to release the pressure, not a jackhammer. When it comes to making corned beef now, I always break out the Instant Pot, mainly because it is so easy to use and I get perfectly cooked meat every time. On the rare occasions when my Instant Pot is in use and my corned beef is cooking on the stove, I have found that the cast iron pot is the best for simmering the meat. Whatever option you are going with, just make sure that you have enough water to completely cover the meat to make sure it ends up tender and juicy.

Corned beef

Ingredients 

  • 2kg Corned beef
  • 2 bag leaves
  • 12 peppercorns
  • 2 tbsp coconut aminos

Instruction

Preheat a heavy-bottomed or cast-iron frying pan.

Sear all sides of the beef to create a golden crust.

If using an Instant Pot, place all the ingredients in the pot with water up to the minimum water line.

Set the Instant Pot to cook on the pressure cooking setting, on high for 90 minutes. 

Allow the pressure to release naturally.

Alternatively

Place the peppercorns, bay leaves, coconut aminos and seared meat in a large stockpot.

Cover the meat with boiling water.

Bring the water to a rolling boil.

Reduce the heat to allow the meat to simmer, and cover the pan gently.

Simmer the meat for 40 minutes per 500g of meat.

Once the meat is cooked, remove it from the pan.

Let it rest for 15 minutes before shredding.

Corned beef

  • Servings: 12
  • Rating: ★★★★★
  • Print

“Easy



Credit: Cath @ easycleaneats 

Ingredients

  • 2kg Corned beef
  • 2 bay leaves
  • 12 peppercorns
  • 2 tbsp coconut aminos

Directions

  1. Preheat a heavy bottom or cast won frying pan.
  2. Sear all sides of the beef to create a golden crust.
  3. If using an Instant pot place all of the ingredients in the pot with water up to the no higher than the minimum water line.
  4. Set the Instant pot to cook on the pressure cooking setting, on high for 90 minutes.
  5. Allow the pressure to release naturally.
  6. Alternatively
  7. Place the peppercorns, bay leaves, coconut aminos and seared meat in a large stockpot.
  8. Cover the meat with boiling water.
  9. Bring the water to a rolling boil.
  10. Reduce the heat to allow the meat to gently simmer, cover the pan.
  11. Simmer the meat for 40 mins per 500g of meat.
  12. Once the meat is cooked, remove it from the pan.
  13. Let it rest for 15 minutes before shredding.

Nutrition

Per Serving:196 calories;5 g fat; 2 g carbohydrates; 35 g protein

Equipment 

  • Cast iron frying pan
  • Tongs
  • Stockpot with a lid

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.

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.

Carrot taco shells

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Everything is awesome 

I feel like Taco Tuesday has been a thing for a long time, but it seems to be a new regular feature in people’s lives now (thank you, Lego Movie). #everythingisawesome 

Taco Tuesday is a regular feature in my house, mainly because I love tacos, and what could be better after a day in the office and a monster workout?  

Extra veggies for the kids 

I enjoy using egg wraps with my tacos, and while traditional corn taco shells are great, I sometimes want to increase my vegetable intake. In the past, I was quite creative in sneaking vegetables into my children’s diets. Carrot taco shells were one of my sneaky ways to get kids to eat veggies without complaint, and now they are my go-to method for using up those carrots in the fridge before they start looking sad.

Worth the effort 

I will be honest, these taco shells take a little bit of effort; they probably aren’t an easy option for a weeknight, but if you make them on the weekend, they will keep well in the fridge in an airtight container. If you are making them ahead of time, they are easy to re-crisp in the oven or in the trusty air fryer.

Carrot taco shells recipe

Ingredients

  • 200g carrots, cooked and grated
  • 75g cheese, grated 
  • 2 eggs
  • 3 tbsp. Oat flour

Peel the carrots and cook them in boiling water for about 10 minutes. 

Drain the carrots and let them cool before grating the carrots.

Squeeze out the excess water from the grated carrots, so the taco shells are not too soggy.

Place the carrots into a bowl, add the cheese eggs and flour, and then mix everything together.

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

Preheat the oven to 200 degrees C/ 390 degrees F

Use an ice cream scoop to portion out the carrot mix onto the lined baking paper, use your fingers to flatten out each portion into a thin disc.

Bake at 200C for 15 minutes or until crispy around the edges. 

Allow the discs to cool for a few minutes then gently remove the shells from the baking paper or a silicone liner. If you would like to shape the shells, you can lay them over a bottle or rolling pin.

As the shells cool, they will harden slightly.

Fill the shells with your choice of taco filling and they are ready to go.

Carrot taco shells

  • Servings: 10
  • Rating: ★★★★★
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These taco sheels are ideal for a low carb taco Tuesday



Credit: Cath @ easycleaneats 

Ingredients

  • 200g carrots, cooked and grated
  • 75g cheese, grated 
  • 2 eggs
  • 3 tbsp. Buckwheat flour

Directions

  1. Peel the carrots and cook them in boiling water for about 10 minutes. 
  2. Drain the carrots and let them cool before grating them.
  3. Squeeze out the excess water from the grated carrots, so the taco shells are not too soggy.
  4. Place the carrots into a bowl, add the cheese, eggs and flour, and then mix everything together.
  5. Line a baking tray with baking paper or a silicone liner.
  6. Preheat the oven to 200 degrees C/ 390 degrees F
  7. Use an ice cream scoop to portion out the carrot mix onto the lined baking paper, and use your fingers to flatten out each portion into a thin disc.
  8. Bake at 200 °C for 15 minutes or until crispy around the edges. 
  9. Allow the discs to cool for a few minutes, then gently remove the shells from the baking paper or a silicone liner. If you want to shape the shells, you can lay them over a bottle or rolling pin.
  10. As the shells cool, they will harden slightly.
  11. Fill the shells with your choice of taco filling, and they are ready to go.

Nutrition

Per Serving: 64 calories; 3.8 g fat; 4.4 g carbohydrates; 3.5 g protein

Equipment 

  • Grater 
  • Knife 
  • Chopping board 
  • Bowl 
  • Baking tray 
  • Spatula 
  • Ice cream scoop 
  • 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.

Banana bites

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Ready for a snack

I’m trying different things as snacks at the moment; I had been munching on yoghurt and fruit for a while, so I needed to switch things up a bit. I had a stack of bananas and some protein white chocolate in the cupboard, so I thought I would have a go at making my own banana bites. 

No peanut butter, thanks

I am one of those unfortunate people who is 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. Not eating nuts doesn’t have to be the end of the world; there are always replacements and alternatives that give you a nut-free option. I’ve seen peanut butter banana bites all over the internet, but it was not an option for me. This recipe is my attempt to create a nut-free version of a usually nut-packed recipe.

Sunflower seed butter

Instead of using peanut butter, I decided to use my homemade sun butter as the alternative filling on my banana bites. As I am not a milk or dark chocolate fan, I decided to use my white chocolate for a perfect coating.

Banana bites recipe

Ingredients

  • 1 banana
  • 1/4 cup sun butter
  • 1 bar protein white chocolate

Instructions

Peel the banana and slice it into 26 pieces.

Line a baking sheet or flat plate with a silicone liner.

On half of the banana pieces, add a small dollop of the sun butter.

Top each piece that has sun butter on it with another piece of banana.

Place the banana in the freezer to harden the sun butter for about 15 minutes.

Before taking the banana bites from the fridge, melt the chocolate.

Take a small microwave-safe bowl and break up the chocolate.

Microwave the chocolate for 30 seconds at a time and mix between.

Repeat until the chocolate is melted and runny.

Take the banana bites from the freezer.

Dip half of each bite into the melted chocolate and place it back on the lined baking sheet.

Return the bites to the freezer for another 15 minutes.

Transfer the set bites to an airtight container and stop in the fridge for up to 3 days.

“Banana

  • Servings: 4
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Credit: Cath @ easycleaneats 

Ingredients

  • 1 banana
  • 1/4 cup sun butter
  • 1 bar protein white chocolate

Directions

Peel the banana and slice it into 26 pieces. Line a baking sheet or flat plate with a silicone liner. On half of the banana pieces, add a small dollop of the sun butter. Top each piece that has sun butter on it with another piece of banana. Place the banana in the freezer to harden the sun butter for about 15 minutes. Before taking the banana bites from the fridge, melt the chocolate. Take a small microwave-safe bowl and break up the chocolate. Microwave the chocolate for 30 seconds at a time and mix between. Repeat until the chocolate is melted and runny. Take the banana bites from the freezer. Dip half of each bite into the melted chocolate and place it back on the lined baking sheet. Return the bites to the freezer for another 15 minutes. Transfer the set bites to an airtight container and stop in the fridge for up to 3 days.

Nutrition

Per Serving: 156 calories; 11g fat; 11g carbohydrates; 5g protein

Equipment

  • Knife
  • Chopping board
  • Spoon
  • Small microwave-safe bowl
  • Fork
  • Baking sheet
  • Silicone liner or baking paper

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.

Guacamole

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Guac you gonna do about it?

I love avocados and get very excited when they come into season. I would happily eat them with every meal, but guacamole is my favourite way to have them.

I will be honest; I am eating guacamole with almost every meal at the moment. I may add a healthy dose of jalapeño to make it too spicy for everyone else. I didn’t say I was doing that; I might be doing it. It could be that the jalapeños are extra spicy. 

Back to the point

I have two ways to make guacamole; both are easy, but they give two different textures, so it is a matter of personal preference. If you are making guacamole for the kids to enjoy, you can leave the chilli out of the recipe. This Guacamole recipe is suitable for those eating Primal, Paleo, and Clean. With minor modification, it is also kid-friendly; leave out the chilli.

Guacamole recipe

Ingredients

  • 2 avocados
  • 1/2 red onion
  • 1 jalapeno chilli (optional)
  • 1 tbsp. lemon juice

Take your avocados, cut them in half, remove the stones, and then scoop out the flesh

This is where you get to choose.

Option 1 Chunky

For a more chunky texture, I use a food processor to finely mince the chilli, pulse the onion then add the avocado with lemon juice and pulse again, this gives a part chunky part smooth texture that is great as a dip or addition to something spicy.

Option 2 Smooth

For a smoother texture, I like to finely mince the chilli and onion together into a paste, add the avocado and lemon juice and blend until you get a smooth texture.

If you are making guacamole without a food processor, it is down to you how finely you want to chop your ingredients and how much you mush the avocado with a fork.

The result should still be great tasting guacamole 

Guacamole

  • Servings: 8
  • Rating: ★★★★★
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“



Credit: Cath @ easycleaneats

Ingredients

  • 2 avocados
  • 1/2 red onion
  • 1 jalapeno chilli (optional)
  • 1 tbsp. lemon juice

Directions

  1. Take your avocados, cut them in half, remove the stones, and then scoop out the flesh
  2. This is where you get to choose.
  3. For a more chunky texture I use a food processor to finely mince the chilli, pulse the onion then add the avocado with lemon juice and pulse again, this gives a part chunky part smooth texture that is great as a dip or addition to something spicy.
    4. Or
  4. For a smoother texture, I like to finely mince the chilli and onion together into a paste, add the avocado and lemon juice and blend until you get a smooth texture.
  5. If you are making the guacamole without a food processor, it is down to you how finely you want to chop your ingredients.
  6. The result should still be great tasting guacamole 

Nutrition

Per Serving: 39 calories; 3 g fat; 2 g carbohydrates; 1 g protein

Equipment 

  • Knife 
  • Chopping board 
  • Food processor 
  • Measuring spoons
  • Fork 

Nutritional disclaimer

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

Jalapeno burgers

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Who doesn’t want to have simple and tasty meals?

Maintaining a clean eating lifestyle is all about keeping things simple; if it is complicated, you make it harder for yourself. My focus recently has been on creating 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 on a single tray in the oven, and it is cooked in under 30 minutes. The preparation takes no more than 20 minutes, involving all the slicing, dicing, and mixing.  Each meal is portioned to feed four adults.

Jalapeno burgers

Takeaway alternative

We all love a naughty takeaway, but we can all live without the extra calories and the expanding waistlines. You don’t need to live without your takeaway; swap it out for a delicious and healthier fakeaway. These burgers have quickly become one of my favourite burgers to make. During the many months of COVID lockdown here in Auckland, these burgers were my go-to cheat meal. Even with lockdowns a distant memory, I still break these burgers out when I’m craving something naughty but don’t want all the processed crap that comes from real takeout. The best thing about these burgers is the cheese-filled open top; the filling delivers a light cheese crust with a beautifully creamy and spicy filling. 

Jalapeno burger recipe

Jalapeno burger ingredients

Ingredients 

  • 1 jalapeno pepper 
  • 1 tbsp. yoghurt 
  • 4 tbsp. mozzarella cheese, grated
  • 30g Goat cheese
  • 180g minced beef
  • 1 garlic clove, minced 
  • 1/2 tbsp. Cumin
  • 1/2 tsp chilli flakes 
  • Sea salt 
  • Ground pepper 

Slice jalapeño in half, remove the seeds and finely chop them.

Chopped jalapeno

In a bowl, mix together the yogurt, mozzarella, goat cheese, and jalapeño. 

Cheese

Take a small muffin tray and divide the cheese mix between 6 cups of the muffin tray.

Place the muffin tray in the freezer for 15 minutes.

Preheat the oven to 180 degrees C / 360 degrees F

Line a baking tray with baking paper or a silicone liner

Baking tray and silicone liner

While the cheese is chilling, start on the burger mix.

Take a large mixing bowl and add the meat, garlic, cumin, sea salt, and ground pepper. 

Beef mince
Beef mince

Mix the meat well and divide it into six portions.

Burger mix divided

Remove the muffin tray from the freezer and remove the cheese mix from the tray.

Take one portion of meat and flatten it out into a pattie.

Add a cheese portion to the centre of the pattie and bring the meat up around the cheese gently.

You should have enough meat to cover most of the cheese; leave a small opening at the top of the burger.

Bake at 180 degrees C / 360 degrees F for 20 minutes.

The outside of the burger should be brown, and the cheese is bubbling out the top.

Jalapeno burgers fresh from the oven

Serve on a bed of lettuce or between two quick rounds.

Jalapeno burger

  • Rating: ★★★★★
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“An



Credit: Cath @ easycleaneats 

Ingredients

  • 1 Jalapeno pepper 
  • 1 tbsp. yoghurt 
  • 4 tbsp. mozzarella cheese, grated
  • 30g Goat cheese
  • 500g minced beef
  • 1 garlic clove, minced 
  • 1/2 tbsp. Cumin
  • 1/2 tsp chilli flakes 
  • Sea salt 
  • Ground pepper
    • 


Directions

  1. Slice jalapeño in half, remove the seeds and finely chop them.
  2. In a bowl, mix together the yogurt, mozzarella, goat cheese, and jalapeño. 
  3. Take a small muffin tray and divide the cheese mix between 6 cups of the muffin tray.
  4. Place the muffin tray in the freezer for 15 minutes.
  5. Preheat the oven to 180 degrees C / 360 degrees F
  6. Line a baking tray with baking paper or a silicone liner
  7. While the cheese is chilling, start on the burger mix.
  8. Take a large mixing bowl and add the meat, garlic, cumin, sea salt, and ground pepper. 
  9. Mix the meat well and divide it into six portions.
  10. Remove the muffin tray from the freezer and remove the cheese mix from the tray.
  11. Take one portion of meat and flatten it out into a pattie.
  12. Add a cheese portion to the centre of the pattie and bring the meat up around the cheese gently.
  13. You should have enough meat to cover most of the cheese; leave a small opening at the top of the burger.
  14. Bake at 180 degrees C / 360 degrees F for 20 minutes.
  15. The outside of the burger should be brown, and the cheese is bubbling out the top.
  16. Serve on a bed of lettuce or between two quick rounds.

Nutrition

Per Serving: 158 calories; 8 g fat; 1 g carbohydrates; 19 g protein

Equipment

  • Knife
  • Chopping board
  • Fork
  • Small mixing bowl
  • Large mixing bowl
  • Measuring spoons
  • Kitchen scale
  • Silicone muffin pan
  • Spoon
  • 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.

Avocado burger buns

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Ready for more grain-free bread, please

It’s time to break out the BBQ down here in the Southern Hemisphere, which means lots of burgers being made in the sunshine. I’m not looking to add all the carbs that go with the beef burgers, so I’ve been whipping up quick bread with a twist.  

Avocado abundance 

Whenever avocados are in season, I try to make the most of them. We all know that avocados have a small window of perfect ripeness, and they all hit that point simultaneously. So as not to waste them, I buy and then freeze the avocado pulp. To make my quick break a little more interesting, I’ve used some avocado pulp to make my burger buns extra. If you have fresh avocados, they also work for this recipe. If you use frozen avocado pulp, make sure it is completely thawed before folding it into the mix.

Burger buns recipe

Ingredients

  • 4 egg whites
  • 2 avocados 
  • 4 tbsp. buckwheat flour
  • 1/4 tsp. cream of tartar
  • 1/4 tsp. baking soda

Instructions

Preheat oven to 160 degrees C/ 320 degrees F. 

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

In a large mixing bowl, whisk the egg whites for 30 seconds using an electric whisk or stand mixer. 

Add the cream of tartar and keep whisking on high speed until stiff peaks form.

Place the avocado flesh into a food processor, and blend until you get a smooth puree.

Add the avocado puree to the egg whites.

Add the buckwheat flour and baking soda to the bowl with the egg whites.

Use a spatula to combine the ingredients together; fold the ingredients together, don’t stir them. 

You want a smooth, fluffy batter.

Divide the batter into 12 rounds on the baking tray.

Bake the buns for 15 – 20 minutes or until the edges are slightly golden.

Remove the buns from the oven and transfer the buns on the baking paper to a cooling rack.

Let the buns cool for 10 minutes before filling them up with burgers.

Remove the buns from the oven and transfer the buns on the baking paper to a cooling rack.

Let the buns cool for 10 minutes before filling them up with burgers.

“Avocado

  • Rating: ★★★★★
  • Print

“What



Credit: Cath @ easycleaneats 

Ingredients

  • 4 egg whites
  • 2 avocados 
  • 4 tbsp. buckwheat flour
  • 1/4 tsp. cream of tartar
  • 1/4 tsp. baking soda

Directions

  1. Preheat oven to 160 degrees C/ 320 degrees F. 
  2. Line a baking tray with baking paper or a silicone liner. 
  3. In a large mixing bowl, whisk the egg whites for 30 seconds using an electric whisk or stand mixer. 
  4. Add the cream of tartar and keep whisking on high speed until stiff peaks form.
  5. Place the avocado flesh into a food processor, and blend until you get a smooth puree.
  6. Add the avocado puree to the egg whites.
  7. Add the buckwheat flour and baking soda to the bowl with the egg whites.
  8. Use a spatula to combine the ingredients together; fold the ingredients together, don’t stir them. 
  9. You want a smooth, fluffy batter.
  10. Divide the batter into 12 rounds on the baking tray.
  11. Bake the buns for 15 – 20 minutes or until the edges are slightly golden.
  12. Remove the buns from the oven and transfer the buns on the baking paper to a cooling rack.
  13. Let the buns cool for 10 minutes before filling them up with burgers.

Nutrition

Per Serving: calories; 4g fat; 4g carbohydrates; 2g protein

Equipment

  • Baking tray
  • Whisk
  • Food processor
  • Spatula
  • Mixing bowl
  • 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.