Avocado dressing

Leave a comment

Updating as I 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.

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.

A way to make tuna interesting

For a long time, tuna was on the menu almost every weekend; it was tuna melts all around, and I got bored with it. To spice things up a little, I decided to replace the easy mayo I would typically use with something creamy and spicy, which wouldn’t lead to complaints from the kids. I made this dressing for tuna lettuce wraps, which were a welcome alternative to tuna melts.

Avocado dressing recipe

Ingredients

  • 1/2 cup plain yoghurt
  • 1/4 avocado
  • 3 tbsp. fresh coriander, chopped
  • 1/2 jalapeño pepper, seeds removed
  • 1 garlic clove
  • Juice from 1/4 lime
  • pinch of salt
  • freshly ground pepper, to taste
  • 1 tbsp. water, as needed

Instructions

Place all of the ingredients into a blender.

Blitz until the dressing is completely smooth and thick. 

If the dressing is too thick, add a little more water.

Store in the fridge for up to five days.

“Avocado

  • Rating: ★★★★★
  • Print

“This



Credit: Cath @ easycleaneats

Ingredients

  • 1/2 cup plain yoghurt
  • 1/4 avocado
  • 3 tbsp. fresh coriander, chopped
  • 1/2 jalapeño pepper, seeds removed
  • 1 garlic clove
  • Juice from 1/4 lime
  • pinch of salt
  • freshly ground pepper, to taste
  • 1 tbsp. water, as needed

Directions

  1. Place all of the ingredients into a blender.
  2. Blitz until the dressing is completely smooth and thick, if the dressing is too thick add a little more water.

Nutrition

Per Serving: 108 calories; 4g fat; 16.2g carbohydrates; 3.9g protein

Equipment

  • Blender
  • Spatula 
  • Chopping board
  • Knife
  • Spoon
  • Measuring cups
  • Measuring spoons
  • Citrus juicer

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.

Teriyaki Sauce

Leave a comment

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.

Soy-free sauce

Soy and I don’t get along very well, actually, soy and my joints don’t get along very well. I try my best to stay away from soy, which can be difficult at times, especially when soy is the primary ingredient of what you want to eat. This soy-free alternative to Teriyaki sauce is my go-to for stir-fry and marinades. It is easy to make and uses coconut aminos, which are a great soy sauce alternative. If you have children who aren’t fans of spice, you can leave out the chilli flakes. 

Teriyaki Sauce

Ingredients

  • ½ cup coconut aminos
  • ¼ cup fresh orange juice
  • 3 tbsp. honey
  • 2 tbsp. freshly grated ginger
  • 3 garlic cloves, minced
  • pinch chilli flakes
  • 2 tsp. tapioca flour (optional- this is for thickening)
  • 2 tbsp. water

Instructions

In a small saucepan over a medium heat mix together the coconut aminos, orange juice, honey, ginger, garlic and chilli flakes.

Simmer the sauce until it thickens.

Alternatively, you can thicken the sauce using tapioca flour, mix it with 2 tablespoons of cold water, and add the mixture to the sauce and cook until thicken.

“Soy-free

  • Rating: ★★★★★
  • Print

“A



Credit: Cath @ easycleaneats

Ingredients

  • 1/2 cup coconut aminos
  • 1/4 cup fresh orange juice
  • 3 tbsp. honey
  • 2 tbsp. ginger, grated
  • 3 garlic cloves, minced
  • pinch chilli flakes
  • 2 tsp. tapioca flour (optional- this is for thickening)
  • 2 tbsp. water

Directions

  1. In a small saucepan over a medium heat, mix the coconut aminos, orange juice, honey, ginger, garlic and chilli flakes.
  2. Simmer the sauce until it thickens.
  3. Alternatively, you can thicken the sauce with tapioca flour: mix two tablespoons of cold water with one tablespoon of tapioca flour, then add the mixture to the sauce and cook until thickened.

Nutrition

Per Serving: 63 calories; 0g fat; 14.8g carbohydrates; 0.2g protein

Equipment

  • Measuring cups
  • Measuring spoons
  • Saucepan
  • Whisk
  • 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.

Alfredo sauce

Leave a comment

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: ★★★★★
  • Print


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.

Thai inspired pork and veggie meatballs

Leave a comment

Nut-free option

I am one of those unfortunate people that are allergic to not only peanuts but also tree nuts. When it comes to food options, not having nuts on the menu can be challenging at times and frustrating at others. There are so many foods I would love to try or eat regularly but will never get the chance, thanks to nuts. Not eating nuts doesn’t have to be the end of the world; there are always replacements and alternatives that mean you can have a nut-free option. This recipe is my attempt to create a nut-free version of a usually nut-packed recipe.

Make a big batch

These meatballs were one of our staples back in the day; I would make double batches of them and stuff them in the freezer ready for cooking when things got busy. These meatballs are jam-packed with flavour and go great with my satay-style sauce.

Thai-inspired pork and veggie meatballs recipe

Ingredients

  • 2 courgettes, grated
  • 2 carrots, grated
  • 450g pork mince
  • 250g chicken mince
  • 1 tbsp. ginger, grated
  • 1 tsp. sesame oil
  • 2 tbsp. fresh basil, minced
  • 2 garlic cloves, minced
  • 1 tbsp. curry powder
  • 1/2 tsp. red chilli flakes
  • salt and pepper, to taste
  • Satay Style Sauce

Instructions

Preheat the oven to 175 degrees C/350 degrees F.

Grate the courgette and carrot; I use my food processor with a fine grating attachment.

Take a large bowl and place a large clean dishcloth in the bowl.

Add the carrot and courgette to the bowl.

Squeeze out the excess water from the carrot and courgette.

Add the carrot and courgette to a bowl along with the other ingredients.

Use your hands to mix the meat and vegetables together.

Use a soup spoon or ice cream scoop to portion the meat into meatballs.

Roll the meatballs and place them on a plate. 

Depending on how large the meatballs are, you may have between 30 and 40 meatballs.

Take a large frying pan or cast iron skillet and heat some oil over medium heat.

Cook the meatballs in batches, 

The meatballs should be browned on all sides before you take them out of the pan. 

Once the meatballs have been cooked, warm up the satay-style sauce in the same pan and add the meatballs back into the pan.

Thai inspired pork and veggie meatballs

  • Rating: ★★★★★
  • Print

“This



Credit: Cath @ easycleaneats 

Ingredients

– 2 courgettes, grated – 2 carrots, grated – 450g pork mince – 250g chicken mince – 1 tbsp. ginger, grated – 1 tsp. sesame oil – 2 tbsp. fresh basil, minced – 2 garlic cloves, minced – 1 tbsp. curry powder – 1/2 tsp. red chilli flakes – salt and pepper, to taste – Satay Style Sauce

Directions

  1. Preheat the oven to 175 degrees C/350 degrees F.
  2. Grate the courgette and carrot; I use my food processor with a fine grating attachment.
  3. Take a large bowl and place a large clean dishcloth in the bowl.
  4. Add the carrot and courgette to the bowl.
  5. Squeeze out the excess water from the carrot and courgette.
  6. Add the carrot and courgette to a bowl along with the other ingredients.
  7. Use your hands to mix the meat and vegetables together.
  8. Use a soup spoon or ice cream scoop to portion the meat into meatballs.
  9. Roll the meatballs and place them on a plate. 
  10. Depending on how large the meatballs are, you may have between 30 and 40 meatballs.
  11. Take a large frying pan or cast iron skillet and heat some oil over medium heat.
  12. Cook the meatballs in batches, 
  13. The meatballs should be browned on all sides before you take them out of the pan. 
  14. Once the meatballs have been cooked, warm up the satay-style sauce in the same pan and add the meatballs back into the pan.
  15. Simmer the sauce with the meatballs for 15-20 minutes.
  16. Serve the meatballs on a bed of noodles or cauliflower rice with satay-style sauce.

Nutrition

Per Serving:307 calories; 22.4g fat; 18.9g carbohydrates; 8.6g protein

Equipment

  • Food processor 
  • Grater attachment
  • Kitchen towel
  • Mixing bowl x2
  • Ice cream scoop
  • Plate 
  • Whisk 
  • Frying pan or skillet
  • Tongs

Nutritional disclaimer

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

Satay style sauce

Leave a comment

Making my own

If you are like us and you try to avoid mass-produced processed foods, the best option is to make your own. When you make your own, you get to 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 you realise how easy it is, you will never go back to store-bought again.

A nut-free option

I have never had the pleasure of eating satay sauce; that pesky nut and peanut allergy does get in the way, but rather than miss out, I decided to come up with a nut-free option that was easy to make and would be a great alternative to any store bought sauce.

Satay-style sauce

Ingredients

  • 1 can of coconut milk
  • 1/4 cup sun butter
  • 1 tbsp. coconut aminos
  • 1 tbsp. chilli 
  • 1 clove of garlic 
  • 1 tsp. sesame oil
  • 1 tsp. honey
  • 2 tbsp. curry powder
  • 1/2 tsp. red chilli flakes
  • A pinch of salt

Instructions

In a medium bowl, whisk together all sauce ingredients until completely combined.

“satay-style

  • Rating: ★★★★★
  • Print

“This



Credit: Cath @ easycleaneats 

Ingredients

  • 1 can of coconut milk
  • 1/4 cup sun butter
  • 1 tbsp. coconut aminos
  • 1 tbsp. chilli 
  • 1 clove of garlic 
  • 1 tsp. sesame oil
  • 1 tsp. honey
  • 2 tbsp. curry powder
  • 1/2 tsp. red chilli flakes
  • A pinch of salt

Directions

  1. In a medium bowl, whisk together all sauce ingredients until completely combined.

Nutrition

Per Serving: 106 calories; 8g fat; 6g carbohydrates; 3g protein

Equipment

  • Mixing bowl
  • Whisk
  • 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.

Balsamic glaze

2 Comments

Make your own

If you are like us and you try to avoid mass-produced processed foods, the best option is to make your own. When you make your own, you get to 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.

Easy to make

Most store-bought balsamic glaze comes with added ingredients like colouring, preservatives and sweeteners, which none of us wants. This glaze is simple to make, has only two ingredients, and can be used on salads, pizzas, chicken, and anything else you think needs a flavour elevation. 

Quality ingredients make a difference

To ensure you get the best balsamic glaze, you want to start with the best quality vinegar you can; this can significantly impact the flavour. If you have good-quality vinegar, you can make the glaze without adding any sweetener. 

Balsamic glaze recipe

Ingredients

  • 1 cup balsamic vinegar
  • 2 tbsp. honey

Instructions

In a saucepan over medium heat, mix together the honey and vinegar.

Mix until the honey is dissolved.

Bring the liquid to a boil, then reduce the heat to a simmer.

Stir the vinegar occasionally to check how much it has reduced.

The glaze is ready when it coats the back of a spoon. 

Take it off the heat and transfer it to a glass jar as soon as possible.

The glaze will thicken as it cools.

  • Rating: ★★★★★
  • Print

“This



Credit: Cath @ easycleaneats 

Ingredients

  • 1 cup balsamic vinegar
  • 2 tbsp. honey

Directions

  1. In a saucepan over medium heat, mix together the honey and vinegar.
  2. Mix until the honey is dissolved.
  3. Bring the liquid to a boil, then reduce the heat to a simmer.
  4. Stir the vinegar occasionally to check how much it has reduced.
  5. The glaze is ready when it coats the back of a spoon. 
  6. Take it off the heat and transfer it to a glass jar as soon as possible.
  7. The glaze will thicken as it cools.

Nutrition

Per Serving: 24 calories; 0g fat; 6.9g carbohydrates; 0g protein

Equipment

  • Saucepan
  • Whisk 
  • 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.

Easy Hollandaise Sauce

Leave a comment

Make your own

If you are like us and you try to avoid mass-produced processed foods, the best option is to make your own. When you make your own, you get to 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 you realise how easy it is, you will never go back to store-bought again.

Master the basics

Eating clean gets a lot easier once you have mastered a few essential recipes. This recipe is basic, not like basic unicorn basic, more like beard and flannel basic. Back to the point (which isn’t Unstable unicorns), having basic skills and recipes in your arsenal means you will never be left with only UberEats as your weeknight options. Once you master this recipe, the possibilities are endless.

Something fancy for the weekend

I’ve been craving a brunch fix for a few weekends, so I decided to do something about it. Hollandaise sauce is the perfect opulent topping for poached eggs and crisp bacon. I was fortunate enough to be gifted a stick blender not long ago, so I had a go at making my hollandaise with that instead of my blender jug. After a bit of trial and runny sauce, I handed on the perfect method to create thick and creamy hollandaise for my homemade eggs bene.

Easy hollandaise sauce recipe

Ingredients

  • 1/2 cup ghee, melted
  • 2 egg yolks
  • 1 tbsp. lemon juice
  • salt
  • pepper or cayenne papper

Instructions

Using a stick blender

Place the egg yolks, lemon juice in a glass jar with some salt, and pepper.

Pulse the eggs to break them up.

Add 2 tablespoons of the melted ghee to the jar and blend until the ghee has emulsified.

Continue to add 2 tablespoons of ghee to the jar at a time and blend until you have a thick and silky sauce.

Easy hollandaise sauce

  • Rating: ★★★★★
  • Print

“This



Credit: Cath @ easycleaneats

Ingredients

  • 1/2 cup ghee, melted
  • 2 egg yolks
  • 1 tbsp. lemon juice
  • salt
  • pepper

Directions

    1.Melt the ghee over low heat or in the microwave, it should be liquid, not boiling.
  1. Using a blender
  2. Place the egg yolks, lemon juice in the blender with some salt, and pepper.
  3. Start the blender on low and run for about 30 seconds.
  4. Slowly pour the ghee into the blender through the hole in the lid.
  5. You must go slowly so that the emulsion does not separate.
  6. When all the ghee is added, and the sauce has thickened, you are finished.
  7. Using a stick blender
  8. Place the egg yolks, lemon juice in a glass jar with some salt, and pepper.
    9. 10.Pulse the eggs to break them up.
  9. Add 2 tablespoons of the melted ghee to the jar and blend until the ghee has emulsified.
  10. Continue to add 2 tablespoons of ghee to the jar at a time and blend until you have a thick and silky sauce.

Nutrition

Per Serving:153 calories; 16.2 g fat; 0.1 g carbohydrates; 1.6 g protein

Equipment

  • Saucepan
  • 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.

Chicken and mushroom sauce

Leave a comment

Making up for missed date nights

We haven’t been very good at making time for ourselves or making time to hang out together recently. Work tends to get in the way, but other activities like workouts, yoga and BJJ also take up our time during the week.

I decided to do something a little bit fancy for dinner to make up for missing our date night last week.

Mushroom Sauce

A general rule in our house is if the food has sauce on it you probably have a winner. If the sauce is cream-based, you have a must greater chance that dinner will be a success. This mushroom sauce is thick, chunky and full of flavour. The simple one-pan only recipe is always great. The most complicated part is not overcooking the chicken, not that I would tell Jay that. ‘No baby I spent hours making sure the sauce was perfect for you = 10 girlfriend points for me.

Greens on the side

I paired the chicken with a healthy portion of coodles coated in a large helping of garlic and butter. What more could you ask for?

Freezer meal

Hands up if you are busy. Who is way too tired to get in the kitchen to cook at the end of the day? Definitely not me.

My days are filled with meetings, to-do lists, emails and telling people what to do, by the time I finish work the last thing I want to do is get stuck into cooking a meal and then cleaning up afterwards. I want to work out and spend some time with Jaime. That is why freezer meals are my favourite solutions to the challenge of a busy life. A few hours on the weekend, and you find yourself with a stack of options for dinner that can be thawed and cooked for a healthy, delicious meal for the family.

Chicken breasts with mushroom cream sauce recipe

Ingredients

  • 4 Chicken breasts, boneless skinless
  • 2 cups button mushrooms
  • 1 garlic clove
  • 1/2 cup onions
  • 2 tbsp. Thyme
  • 2 tbsp. Buckwheat flour
  • 1/4 tsp. salt
  • 3 tbsp. Olive oil
  • 3/4 cup cream

Chicken breasts with mushroom cream sauce

  • Servings: 4
  • Rating: ★★★★★
  • Print

Rich gravy with a thick and perfectly cooked chicken breast, what more could you ask for.



Credit: Cath @ easycleaneats

Ingredients

  • 4 Chicken breasts, boneless skinless
  • 2 cups button mushrooms
  • 1 garlic clove
  • 1/2 cup onions
  • 2 tbsp. Thyme
  • 2 tbsp. Buckwheat flour
  • 1/4 tsp. salt
  • 3 tbsp. Olive oil
  • 3/4 cup cream

Directions

  1. Fry the chicken breasts over medium heat until they begin to colour.
  2. Once the chicken has coloured, remove it from the heat set to one side.
  3. Add olive oil to the pan then fry up the onions and garlic.
  4. Once the onions are softened, add the mushrooms to the pan cook for 3 minutes.
  5. Sprinkle in the thyme and stir in the buckwheat flour, mix everything well.
  6. Reduce the heat and add the cream into the pan, mix to create a creamy sauce.
  7. Return the chicken to the pan.
  8. Cook for another 10 minutes until the sauce has reduced slightly and the chicken is very hot.

Nutrition

Per Serving: 473 calories; 33 g fat; 23 g carbohydrates; 24 g protein

Equipment

  • Knife
  • Chopping board
  • Large frying pan
  • Wooden spoon
  • Measuring cups
  • Measuring spoons

Nutritional disclaimer

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

Cheese sauce

Leave a comment

Wheat-free option

Cheese sauce is one of the few recipes that I remember learning to make in school, under the supervision of a very mardy nun. A good cheese sauce is something that I struggled to make when we made a move to clean eating. When l came up with a clean version of a traditional recipe, my aim is always to make it as close as possible to the real thing as l can. For some reason, the most simple recipes always seem to be the hardest to get right. This cheese sauce was no exception. After a lot of trial and error, I discovered that buckwheat is the best option.

Buckwheat isn’t wheat

It is strange, but it is true, buckwheat is not a grain. It is actually related to rhubarb, of all things. I’ve been cooking with buckwheat groats and buckwheat flour for a while now. ‘love how diverse it is, and I’m a big fan of the favour buckwheat adds to dishes. While working on this recipe, I discovered that a little bit of buckwheat four goes a very long way. Buckwheat is great to thicken sauces and gravies as it doesn’t clump the way tapioca does. The bonus with buckwheat is you use a lot less than you would with wheat flours.

Put it on anything

If you ask me, there are no rules for cheese sauce; it is excellent over the top of most steamed vegetables and that special topping on a lasagne.

Cheese sauce
Cheese sauce

Cheese sauce recipe

Ingredients 

  • 500ml milk 
  • 4 tbsp. buckwheat flour 
  • 50g butter 
  • 100g cheese, grated 
Cheese sauce ingredients
Cheese sauce ingredients
Take a large saucepan.
Take a large saucepan.
Add the butter to a saucepan.
Add the butter to a saucepan.
Wait for the butter to melt. 
Wait for the butter to melt. 
Whisk the flour into the butter to form a paste. 
Whisk the flour into the butter to form a paste. 
Whisk the flour into the butter to form a paste. 
Whisk the flour into the butter to form a paste. 
Whisk the flour into the butter to form a paste. 
Whisk the flour into the butter to form a paste. 
Slowly whisk in the milk.
Slowly whisk in the milk.
Slowly whisk in the milk.
Slowly whisk in the milk.
Continue whisking until you end up with a sauce consistency. 
Continue whisking until you end up with a sauce consistency. 
Turn off the heat and stir in the cheese.
Turn off the heat and stir in the cheese.
When the cheese has all melted it is ready to serve.
When the cheese has all melted it is ready to serve.

Cheese sauce

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

There are no rules for cheese sauce; it is excellent over the top of most steamed vegetables and that special topping on a lasagne.



Credit: Cath @ easycleaneats

Ingredients

  • 500ml milk 
  • 4 tbsp. buckwheat flour 
  • 50g butter 
  • 100g cheese, grated 

Directions

  1. Take a large saucepan.
  2. Add the butter to a saucepan, wait for the butter to melt. 
  3. Whisk the flour into the butter to form a paste. 
  4. Slowly whisk in the milk.
  5. Continue whisking until you end up with a sauce consistency. 
  6. Turn off the heat.
  7. Stir in the cheese.
  8. When the cheese has all melted it is ready to serve.

Nutrition

Per Serving: 149 calories; 10.5 g fat; 8.5 g carbohydrates; 6 g protein

Equipment

  • Measuring spoons
  • Scales
  • Saucepan
  • Whisk
  • 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.

Easy ranch dressing

Leave a comment

Bonus recipe

This week I am posting two new recipes, one for a Ranch Impasta Salad and this Ranch dressing.

Alternative to the traditional

I love ranch dressing, it is creamy yet light with an amazing flavour of a traditional ranch dressing.

Ranch dressing recipe

Ingredients

  • 1/2 cup easy mayo
  • 1/2 cup coconut milk
  • 1/2 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. dill

Easy ranch dressing

  • Servings: 16
  • Rating: ★★★★★
  • Print

An easy to make dressing that is perfect to add a new dimension of flavour to your salad.



Credit: Cath @ easycleaneats

Ingredients

  • 1/2 cup easy mayo
  • 1/2 cup coconut milk
  • 1/2 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. dill

Directions

  1. Whisk together all of the ingredients and transfer the dressing into a jar.
  2. The dressing will keep in the fridge for up to one week.

Nutrition

Per Serving: 106 calories; 3 g fat; 19 g carbohydrates; g protein

Equipment

  • Jar
  • Whisk
  • Small 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.