Quick bread

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Bread 

Bread is a funny thing. It is one of the few foods I know that does not agree with me, but I still crave it regularly. I try my very best to avoid it, but some meals just feel incomplete without it. Burgers are one of the meals that don’t feel right without bread. I love a salad bun, but sometimes, I want a burger bun. 

Quick bread
Quick bread

Time to experiment

I’ve experimented with different recipes using gluten-free, grain-free flours over the years, but never felt satisfied with the result until now. Now, full disclaimer: This bread is not bread. These little ‘bread’ rounds are made from egg and cream cheese, no flour or yeast, but they are amazing. Don’t get me wrong—they are not ‘like’ bread—they are nothing like bread; they are better than bread in a few ways.

It’s bread Jim but not as we know it

Sorry, my inner geek was showing again. Now with the Star Trek reference out of the way, let us return to the bread. They might look like a squished meringue, but I can assure you they are not. They can stand up to a burger and make a great sandwich option without the downside of a flour-based bread, like feeling very full or bloated. They don’t break apart when you pick them up or crumble while you eat them like some gluten-free breads. The structural integrity of these little bread rounds is impressive. They have stood up to melted cheese, sauerkraut and even sliced tomatoes so far for me. If you are looking for an easy replacement for a slice of bread without feeling like you have cardboard as an alternative, give these bad boys a go.

Quick bread recipe

Quick bread ingredients

Ingredients

  • 3 eggs, separated
  • 3 Tbsp. cream cheese
  • ¼ tsp. cream of tartar
  • 1 tbsp. garlic powder

Instructions

Preheat the oven to 150 degrees C, 300 degrees F

Separate the eggs; there must be no yolk in the white.

In one bowl add the egg yolks, cream cheese and garlic powder.
In one bowl add the egg yolks, cream cheese and garlic powder.
whisk together the egg yolks, cream cheese and garlic powder until smooth.
Whisk together the egg yolks, cream cheese and garlic powder.
whisk together the egg yolks, cream cheese and garlic powder until smooth.
whisk together the egg yolks, cream cheese and garlic powder until smooth.

Whisk together the egg yolks, cream cheese, and garlic powder in a bowl until smooth.

In another bowl, whisk the cream of tartar and the whites; whisk until the whites are fluffy and form stiff peaks.

In another bowl add the egg whites and cream of tartar.
In another bowl add the egg whites and cream of tartar.
Whisk until the whites are fluffy and form stiff peaks.
Whisk until the whites are fluffy and form stiff peaks.

Mix one tablespoon of the egg whites into the egg yolk mix.

Take one tablespoon of the egg whites and mix it into the egg yolk mix.
Take one tablespoon of the egg whites and mix it into the egg yolk mix.

Slowly fold the egg whites into the egg yolk mixture, trying not to break down the egg whites too much.

Slowly fold the egg whites into the egg yolk mixture, try not to break down the egg whites too much.
Slowly fold the egg whites into the egg yolk mixture, try not to break down the egg whites too much.
Try not to break down the egg whites too much.
Try not to break down the egg whites too much.
Bread mix
Bread mix

Line a baking tray with baking paper

Spoon the mixture into 12 even disks.

Spoon the mixture into 12 even disks.
Spoon the mixture into 12 even disks.
Spoon the mixture into 12 even disks.
Spoon the mixture into 12 even disks.

Bake for 20 minutes in the middle of the oven.

Bake for 20 minutes in the middle of the oven.
Bake for 20 minutes in the middle of the oven.

Move the tray to the top of the oven for a minute to colour the bread, make sure to watch so that the bread does not burn.

Remove the bread from the oven and transfer to a cooling rack for 10 minutes before eating.

Remove the bread from the oven and transfer to a cooling rack for 10 minutes before eating.
Remove the bread from the oven and transfer to a cooling rack for 10 minutes before eating.

This bread will keep in an airtight container in the fridge for 7 days.

Quick bread

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

This keto friendly bread is easy to make and a great alternative for traditional bread



Credit: Cath @ easycleaneats

Ingredients

  • 3 eggs, separated
  • 3 tbsp. cream cheese
  • 1/4 tsp. cream of tartar
  • 1 tbsp. garlic powder

Directions

  1. Preheat the oven to 150 degrees C, 300 degrees F
  2. Separate the eggs; there must be no yolk in the white.
  3. In a bowl, whisk together the egg yolks, cream cheese and garlic powder until smooth.
  4. In another bowl, whisk together the cream of tartar and the whites; whisk until the whites are fluffy and form stiff peaks.
  5. Take one tablespoon of the egg whites and mix it into the egg yolk mix.
  6. Slowly fold the egg whites into the egg yolk mixture, try not to break down the egg whites too much.
  7. Line a baking tray with baking paper
  8. Spoon the mixture into 12 even disks.
  9. Bake for 20 minutes in the middle of the oven.
  10. Move the tray to the top of the oven for a minute to colour the bread, make sure to watch so that the bread does not burn.
  11. Remove the bread from the oven and transfer to a cooling rack for 10 minutes before eating.
  12. This bread will keep in an airtight container in the fridge for 7 days.

Nutrition

Per Serving: 58 calories; 2 g fat; 6 g carbohydrates; 3 g protein

Equipment

  • Fork
  • Spatula
  • Whisk
  • 2 bowls
  • Baking tray
  • Baking paper
  • Cookie cutter for discs
  • Cooling racks
  • 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.

Pasta free lasagne

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Revisiting family 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 2015; 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. 

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.

Hot lasagne fresh from the oven
Hot lasagne fresh from the oven

Clean eating take of a classic

This was one of the first meals I made with a pasta alternative; much like replacing pasta with zoodles/coodles. I was always game to sneak some extra vegetables into the family meals, but this is one of the few meals I don’t need to hide the vegetables at all. The popular opinion of the kids back then was that this lasagne was better than one made with traditional pasta. I can’t say I disagree. As times have changed and this lasagne recipe is no longer entirely consumed in one sitting, it has become one of my favourite freezer meals. I can either make it in bulk and portion it out to enjoy some comfort food when needed or have a tray in the freezer for when I have company over. 

Secret to success

The secret to a good lasagna is the depth of flavour. Flavour isn’t instant; it takes time and some effort. When I’m making lasagna, I tend to make the meat sauce the day before to let the herbs get to know the meat and sauce, mingle, and start the flavour party. The longer you leave the meat and herbs to party, the better your lasagna will taste. 

Pasta free lasagne recipe

Lasagne ingredients
Lasagne ingredients

Ingredients

  • 500g minced beef
  • 1 onion finely diced
  • 2 celery sticks, finely chopped
  • 1 can tomatoes, chopped
  • 2 garlic cloves minced
  • 1 tsp. basil
  • 1 tsp. oregano
  • 1 tbsp. red chilli flakes
  • 1 tbsp. coconut oil
  • 4 carrots cut into ribbons
  • 2 cups cheese, grated 
  • 250g cottage cheese

Instructions

Add the coconut oil to a stockpot over medium heat.

Add the onion and cook until the onion starts to soften.

Add the onion to a stockpot and cook until the onion starts to soften
Add the onion to a stockpot and cook until the onion starts to soften

Add the garlic, basil, chilli and oregano to the pan.

Add the garlic, basil and oregano to the pan
Add the garlic, basil and oregano to the pan
Cook until the onion is softening
Cook until the onion is softening

Add the beef mince to the pan and cook the beef until it browns.

Add the beef mince to the pan
Add the beef mince to the pan
Cook the beef until it browns
Cook the beef until it browns

Add the chopped tomatoes to the pan along with the chopped celery.

Add the celery
Add the celery
Add the chopped tomatoes to the pan
Add the chopped tomatoes to the pan 

Simmer the mixture for 10 minutes, then turn off the heat.

Simmer the mixture for 10 minutes then turn off the heat
Simmer the mixture for 10 minutes then turn off the heat

While the meat and sauce are simmering, take a baking dish and ensure you have enough carrot ribbons to build your lasagne layers.

When the meat simmers, you can start to layer the lasagne.

Start with a carrot ribbons layer at the baking dish’s bottom.

Start with a layer of carrot ribbons at the bottom of the baking dish.
Start with a layer of carrot ribbons at the bottom of the baking dish.

Next, add half the meat and sauce to create a layer in the baking dish.

Next add a half of the meat and sauce to create a layer in the baking dish.
Next add a half of the meat and sauce to create a layer in the baking dish.
Create a layer in the baking dish.
Create a layer in the baking dish.

Add another layer of carrot ribbons on top of the meat.

Add another layer of carrot ribbons on top of the meat.
Add another layer of carrot ribbons on top of the meat.

Next, add half of the cottage cheese and spread it across the dish, then top it with half the grated cheese.

Next add half of the cottage cheese
Next add half of the cottage cheese
Top with half the cheese
Top with half the cheese 

Top with half the cheese, and another layer of carrot ribbons.

Repeat the layers with meat, carrot ribbons, cottage cheese and grated cheese.

Repeat the layers with meat, carrot ribbons, cottage cheese and grated cheese.
Repeat the layers with meat, carrot ribbons, cottage cheese and grated cheese.

If you can leave the lasagna overnight before baking it, the longer you leave it, the better it will taste.

Bake the lasagne at 180 degrees C/ 350 degrees F for 30 minutes.

Remove the lasagne from the oven when the cheese is brown and bubbly.

Bake the lasagne at 180 degrees C/ 350 degrees F for 30 minutes
Bake the lasagne at 180 degrees C/ 350 degrees F for 30 minutes

Let the lasagne rest for 5 minutes before slicing and serving.

Let the lasagne rest for 5 minutes before slicing and serving
Let the lasagne rest for 5 minutes before slicing and serving

Pasta free lasagne

  • Servings: 8
  • Rating: ★★★★★
  • Print


Credit: Cath @ easycleaneats

Ingredients

  • 500g minced beef
  • 1 courgette diced
  • 1 onion finely diced
  • 1 red pepper diced
  • 1 can tomatoes
  • 2 garlic cloves minced
  • 1 tsp. basil
  • 1 tsp. oregano
  • 1 tbsp. Red chilli flakes
  • 1 tbsp. coconut oil
  • 2 courgettes cut into ribbons
  • 2 carrots cut into ribbons
  • 2 cups cheese, grated

Directions

  1. Add the coconut oil to a stockpot over medium heat.
  2. Add the onion and cook until the onion starts to soften.
  3. Add the garlic, basil, chilli and oregano to the pan.
  4. Add the beef mince to the pan and cook the beef until it browns.
  5. Add the chopped tomatoes to the pan along with the chopped celery.
  6. Simmer the mixture for 10 minutes, then turn off the heat.
  7. While the meat and sauce are simmering, take a baking dish and ensure you have enough carrot ribbons to build your lasagne layers.
  8. When the meat simmers, you can start to layer the lasagne.
  9. Start with a carrot ribbons layer at the baking dish’s bottom.
  10. Next, add half the meat and sauce to create a layer in the baking dish.
  11. Add another layer of carrot ribbons on top of the meat.
  12. Next, add half of the cottage cheese and spread it across the dish, then top it with half the grated cheese.
  13. Top with half the cheese, and another layer of carrot ribbons.
  14. Repeat the layers with meat, carrot ribbons, cottage cheese and grated cheese.
  15. If you can leave the lasagna overnight before baking it, the longer you leave it, the better it will taste.
  16. Bake the lasagne at 180 degrees C/ 350 degrees F for 30 minutes.
  17. Remove the lasagne from the oven when the cheese is brown and bubbly.
  18. Let the lasagne rest for 5 minutes before slicing and serving.

Nutrition

Per Serving: 350 calories; 25.7 g fat; 8.2 g carbohydrates; 21.7 g protein

Equipment

  • Stockpot
  • Wooden spoon
  • Vegetable peeler
  • Knife
  • Grater
  • Chopping board
  • Baking dish

Nutritional disclaimer

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

Pasta free lasagne – kid friendly recipe

Ingredients

  • 500g minced beef
  • 1 courgette diced
  • 1 onion finely diced
  • 1 red pepper diced
  • 1 can tomatoes 
  • 2 garlic cloves minced
  • 1 tsp. basil
  • 1 tsp. oregano
  • 1 tbsp. coconut oil
  • 2 courgettes cut into ribbons
  • 2 carrots cut into ribbons
  • 2 cups cheese, grated 

Instructions

  1. In a stockpot heat the coconut oil, garlic, onion basil and oregano over a medium heat, cook until the onion is soft.
  2. Add the beef mince and cook off until browned. 
  3. Pour in the tomatoes along with the diced vegetables to the meat and cook for 10 minutes. 
  4. In a baking dish create a layer of carrot ribbons to cover the bottom add a layer of meat then cover with a layer of courgette ribbons, top with cheese. 
  5. Repeat until you reach the top of the baking dish, top the final layer with cheese.
  6. If you can leave the lasagne overnight before you bake it, the longer you leave it the better it will taste.
  7. Bake the lasagne at 180 degrees C/ 350 degrees F for 30 minutes.
  8. When the cheese is brown and bubbly remove the lasagne from the oven.
  9. Let the lasagne rest for 5 minutes before slicing and serving.

Quick pickle pink onions

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Quick pickle pink onions
Quick pickle pink onions

Small addiction

I think I have a problem. No, I am not talking about my addiction to buying workout clothing or Post-its. I am talking about my addiction to all of the Mexican food. 

It could be the spicy and fresh flavour combinations, the colours, or the avocados. It is most likely all of the above.

I adore topping my salads (enchiladas and tacos) with pink pickled onions. Full disclosure, I also love adding jalapeños to the top of all those things (and other things, too). I digress. Pink pickled onions are the best; the colour and crunch are amazing. They add a little sharp dimension to a meal. 

As with everything, I search for a way to have the things I want without them being bad for me. 

Traditionally, pickling requires a combination of vinegar, sugar, and water. I try to avoid sugar whenever possible, so I set about making a sugar-free pickle solution without compromising on flavour. 

Bro science warning

I’m going to attempt to explain what the pickle solution does. 

What is pickling? Pickling is the process of soaking foods in solutions to prevent spoilage. 

There are two basic types of pickling.  

Type one pickling uses an acidic solution that kills bacteria, often vinegar. Sugar and spices are often added to a vinegar solution to add more flavour. Some examples of type one pickling are pickled cucumbers and onions. 

Type two uses salt or brine (saltwater) to encourage fermentation, which means that good bacteria grow and beat out the harmful bacteria that make food spoil. Some examples of type two pickling are sauerkraut and kimchi. 

Bro science completed

So, the challenge was to find a replacement for the sugar usually added to a pickling solution without having a negative impact. I found a way to preserve the onions like a traditional pickle solution, but I replaced the sugar with something else. 

Test 1 coconut sugar

coconut sugar

The first attempt used three tablespoons of coconut sugar as a replacement. I used apple cider vinegar, which has its own slight sweetness while still acting as a preservative.  

The result was onions that were far too sweet for me, the mixture worked well, and the pickles were good to eat for four weeks, but I didn’t enjoy the flavour.   

Test 2 maple syrup

maple syrup
maple syrup

For this test, I decided to use two tablespoons of maple syrup to see if it would give the right flavour. I stuck with the apple cider vinegar, as I do like the flavour. 

The result, while this batch was much better than the coconut sugar version, I still didn’t really like it.

Test 3 honey

Honey
Honey

For this test, I used two tablespoons of honey to see if it would give the right flavour I was looking for.  

The result is that we have a winner! The honey gave the onions the perfect amount of sweetness without changing the vinegar’s flavours. The bonus was that honey also gave me onions that were good to eat for about 6 weeks.

Quick pickle pink onions

Quick pickle pink onions ingredients
Quick pickle pink onions ingredients

Ingredients

  • 1 red onion, thinly sliced
  • 3/4 cup apple cider vinegar
  • 1 tsp. Salt
  • 2 tbsp. Honey
  • 1 bay leaf
  • 6 peppercorns
Quick pickle pink onions
Quick pickle pink onions

Instructions 

In a pan, combine the vinegar, salt, honey, bay leaf and peppercorns over a medium heat. 

Remove the pan from the heat when the honey and salt have dissolved. 

Add the sliced onions to the jar. 

Pour the mix into a sterilised jar. 

Seal the jar and put it in the fridge for at least one hour before using. 

The onions will keep in the fridge for four weeks. 

Quick pickle pink onions
Quick pickle pink onions

Quick pickle pink onions

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

I topping my salads (enchiladas and tacos) with pink pickled onions. Pink pickled onions are the best, the colour and crunch are amazing. They add a little sharp dimension to a meal. As with all things, I search for a way to have the things I want without them being bad for me.


Credit: Cath @ easycleaneats

Ingredients

  • 1 red onion, thinly sliced
  • 3/4 cup apple cider vinegar
  • 1 tsp. Salt
  • 2 tbsp. Honey
  • 1 bay leaf
  • 6 peppercorns

Directions

  1. In a pan combine the vinegar, salt, honey bay leaf and peppercorns over a medium heat.
  2. When the honey and salt has dissolved remove the pan from the heat.
  3. Pour the mix into a sterilised jar.
  4. Add the sliced onions to the jar.
  5. Seal the jar and put in the fridge for at least one hour before using.
  6. The onions will keep in the fridge for four weeks.

Nutrition

Per Serving: 21 calories; 0 g fat; 6 g carbohydrates; 0 g protein.

Equipment 

  • Saucepan 
  • Wooden spoon 
  • Measuring  cup 
  • Measuring spoons
  • Mason jar/ preserve jar 

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.

Protein cheesecake

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Just because I love a challenge

I love looking at recipe books and figuring out if they can be changed and if I could make a clean-eating version. This recipe was initially given to me from the Ross Edgley The World’s Fittest book, and I asked if it could be adapted. As I love a challenge, I decided to give it a go.

Easy Swaps

Sometimes, I can look at a recipe and know what ingredients are easy to swap out for alternative ingredients. Other recipes require some trial and error before you have something close to what the recipe would give you. Thankfully, this was one of the easy swap recipes that ended up giving me a finished cheesecake that didn’t last very long (3 days). 

The original recipe called for quark, cocoa, muesli, blueberries, and strawberries. I swapped out the quark for crème fraiche and sour cream to increase the fat content, changed the cocoa for cacao powder, and ditched the fruit. While some may not have an issue with muesli, I swapped it out for my nut-free breakfast crunch for more texture in the base. 

Protein cheesecake

Protein cheesecake ingredients
Protein cheesecake ingredients

Ingredients

  • 250g creme fraiche
  • 250g sour cream
  • 250g yoghurt
  • 60g protein powder
  • 3 tsp. cacao powder
  • 1/2 tsp vanilla powder
  • 2 egg whites
  • 2 tbsp. gelatine
  • 200ml coconut milk
  • 200g nut-free breakfast crunch
  • 2 tsp honey
  • 1 tsp coconut oil, melted

Instructions  

Mix the breakfast crunch with the honey and the melted coconut oil in a bowl, ensuring it is fully coated. I like to use a food processor for this step.

Mix the nut-free breakfast crunch with the honey and the melted coconut oil together
Mix the nut-free breakfast crunch with the honey and the melted coconut oil together

Spread the crunch mixture out in the bottom of a springform cake tin and press it gently into the tin.

Spread the crunch mixture out in the bottom of a spring form cake tin
Spread the crunch mixture out in the bottom of a spring form cake tin
Spread the crunch mixture out
Spread the crunch mixture out
press it gently into the tin
Press it gently into the tin

Put the tin in the fridge to get the coconut oil to firm up the mixture.

In a small bowl, bloom the gelatine as the packet instructs.

Bloom the gelatine as the packet instructs
Bloom the gelatine as the packet instructs

In a large bowl, mix the crème fraiche, sour cream, and yoghurt with the protein powder, making sure there are no lumps.

Whisk in the protein powder.
Whisk in the protein powder.
Mix well.
Mix well.

Gently heat the coconut milk and whisk in the cacao powder, followed by the gelatine.

Heat the milk and chocolate with the gelatine.
Heat the milk and chocolate with the gelatine.

Set the milk and gelatine mix to one side.

In another bowl, whisk the egg whites until they form stiff peaks.

Take a stand mixer.
Take a stand mixer.
Whisk the egg white.
Whisk the egg white.
In another bowl whisk the creme fraiche, sour cream and yoghurt.
In another bowl whisk the creme fraiche, sour cream and yoghurt.

Slowly fold the egg whites into the protein and yoghurt mixture.

Fold the egg whites into the cheese mix
Fold the egg whites into the cheese mix

Be careful not to overwork the egg whites; you want to keep as much air in the mixture as possible.

Whisk the gelatine and milk into the protein and yoghurt mixture.

Fold in the chocolate mixture.
Fold in the chocolate mixture.

Take the cake tin with the base out of the fridge.

Pour the cheesecake mix into the cake pan.
Pour the cheesecake mix into the cake pan.

Pour the protein mixture into the spring form tin and smooth the top with the back of a spoon.

Put the cheesecake in the fridge to set up.
Put the cheesecake in the fridge to set up.

Put the cheesecake in the fridge for 4 to 8 hours to set. 

Once the cheesecake has set, cut it into 12 pieces.

Cheesecake set in the fridge.
Cheesecake set in the fridge.
Slice the cheesecake
Slice the cheesecake
Protein cheesecake ready to eat. Enjoy
Protein cheesecake ready to eat. Enjoy

Protein cheesecake

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

I love looking at recipe books and figuring out if they can be changed and if I could make a clean-eating version.


Credit: Cath @ easycleaneats

Ingredients

  • 250g crème fraiche
  • 250g sour cream
  • 250g yoghurt
  • 60g protein powder
  • 3 tsp. Cacao powder
  • 1/2 tsp. vanilla bean powder
  • 2 egg whites
  • 2 tbsp. Gelatine
  • 200ml coconut milk
  • 200g breakfast crunch
  • 2 tsp. honey
  • 1 tsp. coconut oil, melted

Directions

  1. Mix the breakfast crunch with the honey and the melted coconut oil in a bowl, ensuring it is fully coated.
  2. Spread the crunch mixture out in the bottom of a springform cake tin and press it gently into the tin.
  3. Put the tin in the fridge to get the coconut oil to firm up the mixture.
  4. In a small bowl, bloom the gelatine as the packet instructs.
  5. In a large bowl, mix the crème fraiche, sour cream, and yoghurt with the protein powder, making sure there are no lumps.
  6. Gently heat the coconut milk and whisk in the cacao powder, followed by the gelatine.
  7. Set the milk and gelatine mix to one side.
  8. In another bowl, whisk the egg whites until they form stiff peaks.
  9. Slowly fold the egg whites into the protein and yoghurt mixture.
  10. Be careful not to overwork the egg whites; you want to keep as much air in the mixture as possible.
  11. Whisk the gelatine and milk into the protein and yoghurt mixture.
  12. Take the cake tin with the base out of the fridge.
  13. Pour the protein mixture into the spring form tin and smooth the top with the back of a spoon.
  14. Put the cheesecake in the fridge for 4 8 hours to set.
  15. Once the cheesecake has set, cut it into 12 pieces.

Nutrition

Per Serving: 177 calories; 12.2 g fat; 7.3 g carbohydrates; 6.8 g protein.

Equipment  

  • Bowl x2  
  • Spatula x2  
  • Whisk  
  • Spring form cake tin  
  • Saucepan  
  • Measuring spoons
  • Scales
  • Measuring jug
  • 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.

No rice sushi

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Sushi is back on the menu 

Sushi is one of the most popular options for lunch, and the sushi roll is, without doubt, one of the most recognisable forms. One of the best things about sushi is its versatility; you can have any filling you want and even have your sushi without rice. That is right, no rice sushi.

Swap the carbs for protein 

The best approach I have found when making no-rice sushi is swapping the rice for protein. For this recipe, I have swapped out the rice for cooked chicken, but it can also work with tuna, salmon, pork, or eggs. All you need to do is make sure the protein is mixed with something like mayo that makes it sticky enough to hold the sushi roll together. I love to add some seasoning to the protein to help add some flavour and a little kick.

Variety is the spice of life

The beauty of this recipe is that you can add anything you want (within reason) to the sushi as a filling. I love to mix things up to have a mix of vegetables that are crisp, crunchy and soft, so each bite is interesting to eat and packed with flavour.

No rice sushi

Ingredients

  • 5 nori sheets 
  • 4 cups cooked chicken, shredded
  • 2 tsp. Chicken seasoning
  • 3/4 cup easy mayo
  • A mix of vegetables cut into matchsticks 
    • 1 Carrot
    • 1 Celery stick
    • 1 Pepper
    • 1 Cucumber

Instructions

Mix the chicken, chicken seasoning and mayo in a bowl to form a thick paste. 

Take the sushi mat and place it on a clean flat surface.

Take a sheet of nori, and put the nori sheet smooth side down.

Take the filling of choice and spread it out on the nori sheet.

The mixture should be spread evenly, but not to the edge of the sheet at one end.

Take the additional fillings (vegetables, cheese, etc.) and lay them out on top of the spread-out filling.

Lay out the fillings in lines starting near the edge of the nori sheet. 

Each filling should have its own line with a space between the next line.

Have the sushi mat in front of you with the edge without filling furthest away from you.

Lift the edge of the mat up and use the mat to roll the edge of the nori over the first line of filling.

Make sure that the fillings are sticking together.

Tuck the nori into the roll and use the mat to continue rolling and tucking the nori; remove the mat from the roll as you go.

Move slowly so that the sushi roll is even.

Roll the sushi roll backwards and forward to seal it and keep it tight for cutting.

Let the sushi roll sit for a minute to make cutting easier.

Cut the roll into segments with a sharp, wet knife.

Serve and eat immediately.

No rice sushi

  • Servings: 28“
  • Rating: ★★★★★
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“One



Credit: Cath @ easycleaneats

Ingredients

  • 5 nori sheets
  • 4 cups cooked chicken, shredded
  • 2 tsp. Chicken seasoning
  • 3/4 cup easy mayo
  • Mix of vegetables cut into matchsticks
  • 1 Carrot
  • 1 Celery stick
  • 1 Pepper
  • 1 Cucumber

Directions

  1. Mix the chicken, chicken seasoning and mayo in a bowl to form a thick paste.
  2. Take the sushi mat and place it on a clean flat surface.
  3. Take a sheet of nori, and put the nori sheet smooth side down.
  4. Take the filling of choice and spread it out on the nori sheet.
  5. The mixture should be spread evenly, but not to the edge of the sheet at one end.
  6. Take the additional fillings (vegetables, cheese, etc.) and lay them out on top of the spread-out filling.
  7. Lay out the fillings in lines starting near the edge of the nori sheet.
  8. Each filling should have its own line with a space between the next line.
  9. Have the sushi mat in front of you with the edge without filling furthest away from you.
    10. 10.Lift the edge of the mat up and use the mat to roll the edge of the nori over the first line of filling.
  10. Make sure that the fillings are sticking together.
  11. Tuck the nori into the roll and use the mat to continue rolling and tucking the nori; remove the mat from the roll as you go.
  12. Move slowly so that the sushi roll is even.
  13. Roll the sushi roll backwards and forward to seal it and keep it tight for cutting.
  14. Let the sushi roll sit for a minute to make cutting easier.
  15. Cut the roll into segments with a sharp, wet knife.
  16. Serve and eat immediately.

Nutrition

Per Serving: 85 calories; 5g fat; 3g carbohydrates; 7g protein

Equipment

  • Sushi rolling mat
  • Spatula
  • Spoon  
  • Mixing bowl

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.

Taco style salad

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Making friends with salad

I love salad, it is sad, but true. For a long time, if I suggested salad for dinner, it was met with grumbles, groans, and complaints. Nowadays, I have the freedom to eat salad as often as I want, and I’ll be honest, I eat it a lot. In my book, salad is something to get excited about; it is an amazingly fresh meal full of endless possibilities, not limp lettuce, sad dressing and soggy tomatoes. I love to create salads that taste amazing and look great.

Taco style salad

More spicy flavours

While I find it hard to say no to tacos, I sometimes want the flavour of tacos without so many carbs. This salad is my compromise; it is a taco in a bowl. This salad delivers on the flavour of tacos, but with a tasty and creamy dressing that brings everything together. It is easy to make, and the recipe is enough to feed a hungry family and leave you with some leftovers. If you don’t need quite so much food, it is easy to half the ingredients to make 5 servings rather than 10.

Taco style salad

Taco style salad ingredients

Ingredients 

  • 6 cups cos lettuce, chopped
  • 6 cups chicken, cooked and cubed 
  • 1 can corn
  • 1 can black beans
  • 2 tomatoes, diced
  • 1 avocado, diced
  • 1/2 red onion, diced
  • 3/4 cup cheddar cheese, grated
  • 1 cup tortilla chips, crushed 
  • 1 handful fresh coriander, chopped
  • 1/2 cup plain yogurt
  • 3 tbsp. avocado oil 
  • 2 tsp. honey
  • 2 tsp. apple cider vinegar
  • 1 tsp. garlic, minced 
  • 1 lime, juiced
  • 1/2 jalapeño, finely diced
  • 2 tsp. taco seasoning 

Instructions  

Mix the lettuce, corn, beans, tomatoes, avocado, onion and cheese in a large bowl.

Take a large bowl.
Add the lettuce and chicken to the bowl.
Add the corn and beans.
Add the tomatoes and avocado.
Add the red onion.
Mix well.

Set the bowl to one side.

In another bowl, whisk together the yoghurt, oil, honey, apple cider vinegar, garlic, lime juice, jalapeño, and taco seasoning.

Take the ingredients for the dressing
Add the ingredients to a bowl.
Add the ingredients to a bowl.
Add the jalapenos and whisk.

When you are ready to serve the salad, add the dressing to the bowl with the salad.

Add the dressing.

Toss the salad to coat everything with the dressing. 

Mix well.

Top the salad with the crushed chips and coriander to serve.

Add the crushed corn chips
Serve

Taco style salad

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

Sometimes want the flavour of tacos without so many carbs. This salad is my compromise; it is a taco in a bowl.


Credit: Cath @ easycleaneats

Ingredients

  • 6 cups cos lettuce, chopped
  • 6 cups chicken, cooked and cubed
  • 1 can corn
  • 1 can black beans
  • 2 tomatoes, diced
  • 1 avocado, diced
  • 1/2 red onion, diced
  • 3/4 cup cheddar cheese, grated
  • 1 cup tortilla chips, crushed
  • 1 handful fresh coriander, chopped
  • 1/2 cup plain yogurt
  • 3 tbsp. avocado oil
  • 2 tsp. honey
  • 2 tsp. apple cider vinegar
  • 1 tsp. garlic, minced
  • 1 lime, juiced
  • 1/2 jalapeño, finely diced
  • 2 tsp. taco seasoning

Directions

  1. Mix the lettuce, corn, beans, tomatoes, avocado, onion and cheese in a large bowl.
  2. Set the bowl to one side.
  3. In another bowl, whisk together the yoghurt, oil, honey, apple cider vinegar, garlic, lime juice, jalapeño, and taco seasoning.
  4. When you are ready to serve the salad, add the dressing to the bowl with the salad.
  5. Toss the salad to coat everything with the dressing.
  6. Top the salad with the crushed chips and coriander to serve.

Nutrition

Per Serving: 287 calories; 12 g fat; 18 g carbohydrates; 26 g protein.

Equipment

  • Chopping board
  • Knife
  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • 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.

Alfredo sauce

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Make your own

If you are like me and you try to avoid mass-produced processed foods, the best option is to make your own. When you make your own, you control which ingredients you use and how much or how sweet you want it to be. Once you have a go at making your own and realise how easy it is, you will never go back to store-bought again.

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.

Fancy a fakeaway

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, healthier fakeaway. Fettuccine Alfredo was one of my favourite takeaway pasta dishes back in the day. As much as I would love the carb-filled dinner after a long day and a hard workout, it is never worth the carb coma afterwards. A while ago, I started experimenting to perfect my Alfredo sauce, which I could quickly whip up to pour over a bowl of coodles and generous chicken. It is ideal as a healthier takeaway option and keeps in the fridge for a few days.

Alfredo sauce recipe

Ingredients

  • 1/4 cup butter
  • 1 cup heavy cream
  • 1 garlic clove, crushed
  • 1 1/2 cups Parmesan cheese, grated
  • 1/4 cup parsley, chopped

Instructions

Melt butter in a medium saucepan over medium-low heat.

Add cream and simmer for 5 minutes.

Add the garlic and cheese and whisk quickly, heating through.

Stir in parsley and serve.

“Alfredo

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

Ingredients

  • 1/4 cup butter
  • 1 cup heavy cream
  • 1 garlic clove, crushed
  • 1 1/2 cups Parmesan cheese, grated
  • 1/4 cup parsley, chopped

Directions

  1. Melt butter in a medium saucepan over medium-low heat.
  2. Add cream and simmer for 5 minutes.
  3. Add the garlic and cheese and whisk quickly, heating through.
  4. Stir in parsley and serve.

Nutrition

Per Serving: 230 calories; 21 g fat; 3.5 g carbohydrates; 5.4 g protein

Equipment

  • Measuring cups
  • Knife
  • Chopping board
  • Saucepan
  • Spatula
  • Grater 

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.

Slow-roast leg of lamb

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A treat for me

Last weekend, I gave myself a treat for Easter and made myself a kick-ass roast dinner. I’m not a lover of chocolate, but I wanted something nice to enjoy over the long weekend. After braving the supermarket, seriously, I never get over the mad panic when the supermarket is closed for one day. I managed to get everything I needed for slow-roasted leg of lamb with all the fixings and didn’t lose my mind in the process.

Fall apart perfect meat

For me, the perfectly roasted leg of lamb falls off the bone and melts in your mouth. In my experience, the best way to get meat that falls apart perfectly is to cook it low and slow. This recipe is a foolproof way to cook a leg of lamb perfectly, and it takes minimal effort, which is also perfect. The bonus of cooking lamb this way is that you also have everything you need to make a rich gravy to go with your meat.

Cook once, eat twice

In my sad little life, if I can cook once and get a couple of meals out of it, I’m winning. This recipe is a great option for cooking once and eating many times.

Slow roast leg of lamb recipe

Ingredients

  • 1.5-2kg Leg of Lamb
  • 1 carrot, roughly chopped
  • 1 onion, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 sweet potato, roughly chopped
  • 2 garlic cloves minced
  • 3 tsp. rosemary
  • 500ml water

Instructions

Preheat the oven to 200 degrees C/ 400 degrees F. 

Take a large roasting tin and lightly grease it.

Lay the chopped vegetables out at the bottom of the tray.

Pour the water into the roasting tin.

Place the leg of lamb on top of the vegetables.

Rub the lamb with the garlic and rosemary.

Cover the tin with baking paper and then foil, ensuring the roasting tin is completely covered to keep the moisture in.

Put the roasting tin into the preheated oven.

Cook for 30 minutes at 200 degrees C/ 400 degrees F.

Reduce the heat to 120 degrees C/ 250 degrees F and cook for 6 to 8 hours, depending on the weight of the lamb.

Check the meat after 6 to 8 hours. If the lamb is falling off the bone, take it out and let it rest. 

Remove the vegetables from the tray and use the remaining liquid to make gravy.

“Slow

  • Rating: ★★★★★
  • Print


Credit: Cath @ easycleaneats

Ingredients

  • 1.5-2kg Leg of Lamb
  • 1 carrot, roughly chopped
  • 1 onion, roughly chopped
  • 2 celery stalks, roughly chopped
  • 1 sweet potato, roughly chopped
  • 2 garlic cloves minced
  • 3 tsp. rosemary
  • 500ml water

Directions

  1. Preheat the oven to 200 degrees C/ 400 degrees F.
  2. Take a large roasting tin and lightly grease it.
  3. Lay the chopped vegetables out at the bottom of the tray.
  4. Pour the water into the roasting tin.
  5. Place the leg of lamb on top of the vegetables.
  6. Rub the lamb with the garlic and rosemary.
  7. Cover the roasting tin with baking paper and then foil, ensuring it is completely covered to keep the moisture in.
  8. Put the roasting tin into the preheated oven.
  9. Cook for 30 minutes at 200 degrees C/ 400 degrees F.
  10. Reduce the heat to 120 degrees C/ 250 degrees F and cook for 6 to 8 hours, depending on the weight of the lamb.
  11. Check the meat after 6 to 8 hours. If the lamb is falling off the bone, take it out and let it rest.
  12. Remove the vegetables from the tray and use the remaining liquid to make gravy.

Nutrition

Per Serving: 181 calories; 11.8g fat; 5.8g carbohydrates; 15.2g protein

Equipment

  • Measuring spoons
  • Measuring jug
  • Knife
  • Chopping board
  • Roasting tin
  • Baking paper
  • Aluminium foil

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.

Cross bun cookies

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Easter treats  

Yep, it really is Easter already; I know that the supermarket had the Easter eggs out at the end of January, but it is actually Easter now. I feel like Easter is not complete without hot cross buns. You can keep your chocolate eggs and your cream eggs; I miss the smell and taste of toasted hot cross buns smothered with butter. I have tried (and failed) many times to come up with a grain-free, sugar-free alternative for the hot cross bun. I’m convinced that it can’t be done; they just aren’t the same. That realisation set me free to try making hot cross other things like cookies!  

Same but different  

These cross-bun cookies have all of the fruity, spicy flavours of the traditional hot cross bun but in a gluten-free, sugar-free compact form. I make no claims about these cookies being healthy or good for you; they are just an alternative if you don’t want the pain and suffering that will come from those toasted hot cross buns.

I’ve used dark chocolate chips in this recipe to help the cookies retain some moisture; you can swap these out for any kind of chocolate that you prefer. As with all my recipes, these cookies are nut-free, thanks to sunflower seed butter. If you are happy to include nuts, you can swap out the sunflower butter for either cashew or almond butter without having to adjust the quantities.

Cross bun cookies recipe 

Ingredients  

  • 1 1/4 cup rolled oats  
  • 1/2 tsp. baking powder  
  • 1/2 tsp. baking soda  
  • 2 tbsp. coconut sugar  
  • 1 tbsp. mixed spice  
  • 1 tsp. ground cinnamon  
  • 1/4 tsp. cloves  
  • 1/2 cup sun butter  
  • 2 tbsp. maple syrup  
  • 3 tbsp. coconut milk  
  • 1/4 tsp. vanilla bean powder  
  • 1/4 tsp. salt  
  • 1/4 cup dark chocolate chips  
  • 1/4 cup raisins 

Instructions

Preheat your oven to 180°c /360°f.  

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

Blend your oats into flour or use a coffee grinder.  

In a bowl add the oat flour and mix in the baking soda, baking powder, coconut sugar, mixed spice, ground cinnamon and cloves.  

In a separate bowl, mix your sun butter, maple syrup, coconut milk, vanilla bean powder and salt.  

Add your wet and dry ingredients together and mix until combined and you have a sticky but not too sticky cookie dough.  

Fold in your sultanas or choc chips.

Divide the dough into cookies and place evenly on your lined trays.  

Press lightly on each to flatten and bake for 15 minutes.  

Cool and top with crosses.  

“Lemon

  • Servings: 15
  • Rating: ★★★★★
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“These



Credit: Cath @ easycleaneats 

Ingredients

  • 1 1/4 cup rolled oats
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 tbsp. coconut sugar
  • 1 tbsp. mixed spice
  • 1 tsp. ground cinnamon
  • 1/4 tsp. cloves
  • 1/2 cup sun butter
  • 2 tbsp. maple syrup
  • 3 tbsp. coconut milk
  • 1/4 tsp. vanilla bean powder
  • 1/4 tsp. salt
  • 1/4 cup dark chocolate chips
  • 1/4 cup raisins

Directions

  1. Preheat your oven to 180°c /360°f.
  2. Line a baking tray with baking paper or a silicone liner.
  3. Blend your oats into flour or use a coffee grinder.
  4. In a bowl add the oat flour and mix in the baking soda, baking powder, coconut sugar, mixed spice, ground cinnamon and cloves.
  5. In a separate bowl, mix your sun butter, maple syrup, coconut milk, vanilla bean powder and salt.
  6. Add your wet and dry ingredients together and mix until combined and you have a sticky but not too sticky cookie dough.
  7. Fold in your sultanas or choc chips, roll into cookies and place evenly on your lined trays.
  8. Press lightly on each to flatten and bake for 15 minutes.
  9. Cool and top with crosses.

Nutrition

Per Serving: 86 calories; 2g fat; 15g carbohydrates; 2g protein

Equipment   

  • Baking tray   
  • Baking paper or a silicone liner
  • Measuring cups
  • Measuring spoons   
  • Mixing bowl   
  • Spice mill   
  • Spatula   
  • Ice cream scoop   

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.

Mango chicken curry

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It has been a good week, and I had some leftover energy (for a change) come Thursday night, so I decided to play in the kitchen. I wasn’t in the mood to spend hours choring over a fancy dinner. I wanted something easy and tasty, but I also felt like I was having something naughty. Mango chicken curry popped into my mind. It is fruity and meaty, which is a winning combination in my book. It is simple to make and doesn’t require hours of cooking to get all the flavours flowing. 

Not authentic at all

I make no claims that my recipe is anywhere close to authentic, mine is basic but not in a bad way. Being basic doesn’t mean it lacks flavour; it has all the key elements: sweet mango, creamy gravy with a mild spice. 

Mango chicken curry is one of those dishes that I love for a weeknight dinner. It is fruity and meaty, which is always a winning combination. It is simple to make and perfect for a freezer meal. To mix it up a bit, you can add some seeds or raisins.

Mango chicken curry recipe

Ingredients

  • 600g chicken, diced
  • 1 onion, finely diced
  • 1 red pepper, diced
  • 2 mangos, diced
  • 2 tsp. curry powder
  • 1 tsp. turmeric
  • 1 tsp. coriander
  • 1 can coconut milk
  • 1 tbsp. coconut oil

Instructions

In a large saucepan heat the coconut oil over a low to medium heat.

Add the onion to the pan and cook off until it is soft. 

When the onion is soft add in the pepper and the mango and cook for 5 minutes.

Add in curry powder, turmeric, and coriander, stir well and make sure that everything is coated. 

Add the coconut milk and simmer for 5 minutes. 

Remove half of the sauce and put it in a blender.

Blend it until you have a smooth puree.

Add the puree back to the pan and add in the chicken. 

Simmer the sauce with the chicken in the sauce for 30 minutes.

Serve over cauliflower rice.

“Mango

  • Servings: “6
  • Rating: ★★★★★
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“Mango



Credit: Cath @ easycleaneats

Ingredients

  • 600g chicken, diced
  • 1 onion, finely diced
  • 1 red pepper, diced
  • 2 mangos, diced
  • 2 tsp. curry powder
  • 1 tsp. turmeric
  • 1 tsp. coriander
  • 1 can coconut milk
  • 1 tbsp. coconut oil

Directions

  1. In a large saucepan heat the coconut oil over a low to medium heat.
  2. Add the onion to the pan and cook off until it is soft.
  3. When the onion is soft add in the pepper and the mango and cook for 5 minutes.
  4. Add in curry powder, turmeric, and coriander, stir well and make sure that everything is coated.
  5. Add the coconut milk and simmer for 5 minutes. 
  6. Remove half of the sauce and put it in a blender.
  7. Blend it until you have a smooth puree.
  8. Add the puree back to the pan and add in the chicken. 
  9. Simmer the sauce with the chicken in the sauce for 30 minutes.
  10. Serve over cauliflower rice.

Nutrition

Per Serving: 293 calories; 2.5g fat; 26.4 g carbohydrates; 33.7 g protein

Equipment

  • Knife
  • Chopping board
  • Saucepan
  • Wooden spoon
  • Blender
  • Spatula

Nutritional disclaimer

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