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: ★★★★★
  • Print

“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.

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: ★★★★★
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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.

Fried not rice

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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, but 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.

Make the most of leftovers

This is a great way to use up leftovers (if you ever have any) or a quick and easy dinner that will fill up the family. You can add pretty much anything you want, and it will still taste awesome.

Fried rice recipe

Ingredients

  • 1 head cauliflower, finely grated
  • 1/2 onion, minced
  • 2 garlic cloves, finely minced
  • 2 spring onions
  • 1 cup vegetables
  • 2 eggs
  • 1 chicken breast
  • 1 cup prawns
  • Handful of ham
  • 1 tbsp. coconut oil
  • 1/4 cup coconut aminos

Instructions

In a large frying pan, heat coconut oil over a medium heat

Add the chicken and cook for about 3 – 5 minutes until it is cooked most of the way.

Keep the meat moving around the pan.

Add the garlic and cook for 1 minute.

Add the vegetables and keep everything moving.

Add the ham and make sure it is well mixed in.

Push the meat and vegetables to the side of the wok and pour the egg into the space you have made. 

Use chopsticks or a spatula to keep the egg moving and cooking.

Mix the egg into the veggies and meat.

Add the cauliflower rice and the prawns to the wok and mix well. 

Keep everything moving in the wok and cook for 3 minutes.

Add the coconut aminos to the wok and mix well to ensure everything gets covered.

Serve with a topping of sliced spring onions and some sesame seeds.

Fried non-rice

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

Your healthy alternative to fried rice. Made with cauliflower rice for a low carb option for this take away favourite.



Credit: Cath @ easycleaneats

Ingredients

  • 1 head cauliflower, finely grated
  • 1/2 onion, minced
  • 2 garlic cloves, finely minced
  • 2 spring onions, sliced
  • 1 cup vegetables
  • 2 eggs
  • 1 chicken breast
  • 1 cup prawns, cooked
  • Handful of ham
  • 1 tbsp. coconut oil
  • 1/4 cup coconut aminos

Directions

  1. In a large frying pan heat coconut oil over a medium heat
  2. Add the chicken and cook for about 3 – 5 minutes until it is cooked most of the way.
  3. Keep the meat moving around the pan.
  4. Add the garlic and cook for 1 minute.
  5. Add the vegetables and keep everything moving.
  6. Add the ham and make sure it is well mixed in.
  7. Push the meat and vegetables to the side of the wok and pour the egg into the space you have made.
  8. Use chopsticks or a spatula to keep the egg moving and cooking.
  9. Mix the egg into the veggies and meat.
  10. Add the cauliflower rice and the prawns to the wok and mix well.
  11. Keep everything moving in the wok and cook for 3 minutes.
  12. Add the coconut aminos to the wok and mix well to ensure everything gets covered.
  13. Serve with a topping of sliced spring onions and some sesame seeds.

Nutrition

Per Serving: 231 calories; 7 g fat; 12 g carbohydrates; 26 g protein

Equipment

  • Measuring cup
  • Grater
  • Chopping board
  • Knife
  • Frying pan
  • Spatula 
  • Small bowl
  • Whisk  

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.

Crunch salad

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Fresh and crunchy

Can you believe it is 2025? I have no idea where the time is going. The last few weeks have been crazy busy at work, and non-work life has been a blur. This week I’ve had my first holiday in 3 years if you can call a 20km walk across the Tongariro Crossing as a holiday. I do; it was the first time I had been out of Auckland for over a day. 

After my mini break, I had the joy of a work trip to Wellington before the end of the week, which meant I wasn’t overly enthused about spending hours in the kitchen cooking. I decided to use an easy recipe born of my laziness and a fridge raid at the end of the long Auckland Covid lockdown a few years ago. 

Fridge raid

Inspirational always strikes me when I can’t be bothered to do a supermarket run but have a collection of random foods in the fridge. This is another of those kinds of recipes. A quick raid of the fridge and pantry presented the ingredients for a new type of crunchy salad to go with the chicken skewers that originally were cooking happily on the BBQ but, in this case, were ready and waiting in the fridge. 

Crunch salad recipe

Ingredients 

  • 1/4 cup pumpkin seeds, toasted 
  • 1 head green cabbage, shredded 
  • 4 celery stalks, sliced 
  • 2 handfuls rocket 
  • 1/2 cup spring onions, sliced 
  • 1/4 cup easy mayo 

Instructions

In a large bowl mix together all of the ingredients and serve.

In a large bowl, mix together all ingredients. 

“Crunch

  • Servings: “10
  • Rating: ★★★★
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“This



Credit: Cath @ easycleaneats

Ingredients

  • 1/4 cup pumpkin seeds, toasted
  • 1 head green cabbage, shredded
  • 4 celery stalks, sliced
  • 2 handfuls rocket
  • 1/2 cup spring onions, sliced
  • 1/4 cup Mayo

Directions

  1. In a large bowl, mix together all ingredients.

Nutrition

Per Serving: 123 calories; 9 g fat; 10 g carbohydrates; 6 g protein

Equipment

  • Knife
  • Chopping board
  • Measuring cups
  • Mixing bowl
  • 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.

Working with kale

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Kale is very popular at the moment which is a good thing as it is packed with beneficial nutrients. Kale is easy to grow and a versatile leaf, it grows year-round in Auckland and is available in many varieties.

Preparing kale is easy enough you just need to follow some simple steps

Wash the kale before you use it, make sure you get rid of all the slugs. Use cold running water to clean the kale then let it sit on some kitchen towel to get rid of any excess water 

Place the kale onto a chopping board flat.

Place the leaf flat

Using a sharp knife slice along the stem of the leaf.

Repeat with the other side of the leaf.

Slice along the stem

This will remove the stem and give you two kale leaves 

Repeat with the other side of the leaf

You now have the option of using the leaves as they are or cutting them up into strips.

Roll the leaf

If you are cutting the leaves up further, you can roll the leaves up into a cigar before slicing them.

Slice the roll

One tray Hawaiian chicken

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Simple meals don’t have to be boring  

I have been on a mission to make simple and tasty meals. I aim to create recipes that can be prepared and cooked quickly on a busy weeknight. We all struggle to make healthy and delicious meals while keeping on top of everything else in life. So this recipe is designed to be healthy, delicious and easy to make. You can cook this meal on a single tray in the oven. The preparation takes no more than 20 minutes and is portioned to feed four adults.  

Sweet and sour on one plate

There is something irresistible about chicken and pineapple; they go so well together. Add in the sweetness of some peppers, and I am sold. I’ll be honest this one-tray meal was born from a pantry cleanout. I found a tin of pineapple that was soon to go out of date; in an effort to save on food waste, I thought of a way to make the most of the pineapple slices, other than eating them from the tin, of course.

One tray Hawaiian chicken recipe

Ingredients 

  • 500g chicken breast, cubed
  • 2 cups pineapple chunks
  • 1 red pepper, cubed
  • 1 green pepper, cubed
  • 1 sweet potato, cubed
  • 1 tbsp. Sesame seed oil
  • 1 tbsp. Coconut oil
  • 1 tbsp. Coconut sugar
  • 1 tbsp. Coconut flakes
  • 1 tbsp. Lime juice

Instructions 

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

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

Mix the chicken, peppers, sweet potatoes and pineapple in a bowl with the oils and sugar.

Spread out on the baking tray and bake for 15 minutes.

Turn the vegetables and chicken and bake for another 10 minutes.

Sprinkle the lime juice and coconut flakes over the tray before serving.

“One

  • Rating: ★★★★
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“An



Credit: Cath @ easycleaneats 

Ingredients

–500g chicken breast, cubed –2 cups pineapple chunks –1 red pepper, cubed –1 green pepper, cubed –1 sweet potato, cubed –1 tbsp. Sesame seed oil –1 tbsp. Coconut oil –1 tbsp. Coconut sugar –1 tbsp. Coconut flakes –1 tbsp. Lime juice

Directions

  1. Preheat the oven to 200 degrees C/ 400 degrees F.
  2. Line a baking tray with baking paper or a silicone liner.
  3. Mix the chicken, peppers, sweet potatoes and pineapple in a bowl with the oils and sugar.
  4. Spread out on the baking tray and bake for 15 minutes.
  5. Turn the vegetables and chicken and bake for another 10 minutes.
  6. Sprinkle the lime juice and coconut flakes over the tray before serving.

Nutrition

Per Serving: 322 calories; 13g fat; 26g carbohydrates; 26g protein

Equipment

  • Measuring cups
  • Measuring spoons
  • Kitchen scale
  • Mixing bowl
  • Baking sheet
  • 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.

Maple sausage roast

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Simple meals don’t have to be boring  

I have been on a mission to make simple and tasty meals. I aim to create recipes that can be prepared and cooked quickly on a busy weeknight. We all struggle to make healthy and delicious meals while keeping on top of everything else in life. So this recipe is designed to be healthy, delicious and easy to make. You can cook this meal on a single tray in the oven. The preparation takes no more than 20 minutes and is portioned to feed four adults.  

Updating as we go

Early in 2021, I made the move to relocate and update my website; I’ve been making changes and improving all of the things as I go. This recipe is one of the many things I’ve tried to improve. This recipe is one of the first one-tray meals I came up with back in 2015. It has remained a regular meal that I crack out when we get some good quality sausages from Pokeno.

One tray of awesomeness

This recipe is one of the very first one-tray meals I made back when we started eating clean. I was big on throwing dinner in the slower cooker before heading off for a busy day at work, but it was always nice to have something a bit different on the weekends. The combination of tasty sausages and fresh vegetables always won on a Saturday afternoon after a day with the kids. We don’t spend our weekends running around playgrounds with the kids, but we still love a one-tray maple sausage roast.

Maple sausage roast

Ingredients

  • 8 pork sausages cut into 3rds
  • 1 red onion cut into 8th
  • 2 red apples cut into chunks
  • 2 red peppers cut into chunks
  • 2 courgettes cut into chunks
  • 2 sweet potatoes cut into chunks
  • 2 garlic cloves minced
  • 2 tbsp. thyme
  • 1/4 cup maple syrup

Instructions

Preheat oven to 210 °C/ 410 °F. 

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

In the roasting tray, mix together all ingredients but keep the maple syrup to one side. 

Bake for 20 minutes.

Remove the roasting tray from the oven.

Stir everything up and pour the maple syrup on top of everything.

Bake for another 10 minutes.

If your sausages are thick, you may need to cook them longer.

  • Rating: ★★★★★
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“A



Credit: Cath @ easycleaneats 

Ingredients

  • 8 pork sausages cut into 3rds
  • 1 red onion cut into 8th
  • 2 red apples cut into chunks
  • 2 red peppers cut into chunks
  • 2 courgettes cut into chunks
  • 2 sweet potatoes cut into chunks
  • 2 garlic cloves minced
  • 2 tbsp. thyme
  • 1/4 cup maple syrup

Directions

  1. Preheat oven to 210 °C/ 410 °F. 
  2. Line a roasting tray with baking paper or a silicone liner.
  3. In the roasting tray, mix together all ingredients but keep the maple syrup to one side. 
  4. Bake for 20 minutes.
  5. Remove the roasting tray from the oven.
  6. Stir everything up and pour the maple syrup on top of everything.
  7. Bake for another 10 minutes.
  8. If your sausages are thick, you may need to cook them longer.

Nutrition

Per Serving: 292 calories; 13g fat; 26g carbohydrates; 18g protein

Equipment 

  • Chopping board
  • Knife
  • Baking tray
  • Baking paper or silicone liner
  • Measuring cups
  • Measuring spoons
  • Tongs
  • 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.

Bolognese

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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 Uber Eats as your weeknight option. Once you master this recipe, the possibilities are endless.

New take on a classic

Bolognese is one of those dishes that everyone knows and probably has their version of it. While traditionally, Bolognese is used for dressing pasta, this meaty sauce is a perfect centrepiece to a meal instead of dressing.

This dish is full of flavour and tastes better the day after you make it.

Bolognese is an easy recipe to make; it is cheap and makes the perfect weeknight dinner.

Bolognese recipe

Ingredients

  • 500g beef mince
  • 2 tins chopped tomatoes
  • 2 onions, finely diced
  • 2 garlic cloves, minced
  • 2 tbsp. tomato puree
  • 2 tbsp. olive oil
  • a handful of basil, plus extra for garnish.
  • 1 tsp. dried oregano.

Instructions

Put a large stock pot over medium heat.

Add the olive oil to the pan. 

When the oil is hot, add the onions and stir them.

Reduce the heat when the onions start to colour.

Add the garlic, basil and oregano.

Add the beef mince to the pan with the onions.

Cook the meat off until it is browned.

Use a spoon to break the meat up as it cooks.

Stir in the chopped tomatoes and puree into the meat.

Turn up the heat to bring the liquids up to a boil.

When you have rolling bubbles reduce the heat and keep stirring everything.

When you get to a gentle simmer, put the lid on your pan and let everything cook down for a least an hour.

Stir the sauce now and then to make sure it doesn’t stick or catch on the bottom.

Serve over some coodles with some grated parmesan cheese.

The flavour will develop and be better the day after you have made it, so it will be great for leftovers.

Bolognese

  • Servings: 8
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Credit: Cath @ easycleaneats 

Ingredients

  • 500g beef mince
  • 2 tins chopped tomatoes
  • 2 onions, finely diced
  • 2 garlic cloves, minced
  • 2 tbsp. tomato puree
  • 2 tbsp. olive oil
  • a handful of basil, plus extra for garnish.
  • 1 tsp. dried oregano.

Directions

  1. Put a large stock pot over medium heat.
  2. Add the olive oil to the pan. 
  3. When the oil is hot, add the onions and stir them.
  4. Reduce the heat when the onions start to colour.
  5. Add the garlic, basil and oregano.
  6. Add the beef mince to the pan with the onions.
  7. Cook the meat off until it is browned.
  8. Use a spoon to break the meat up as it cooks.
  9. Stir in the chopped tomatoes and puree into the meat.
  10. Turn up the heat to bring the liquids up to a boil.
  11. When you have rolling bubbles reduce the heat and keep stirring everything.
  12. When you get to a gentle simmer, put the lid on your pan and let everything cook down for a least an hour.
  13. Stir the sauce now and then to make sure it doesn’t stick or catch on the bottom.
  14. Serve over some coodles with some grated parmesan cheese.

Nutrition

Per Serving: 186 calories; 10.7g fat; 9.3g carbohydrates; 12g protein

Equipment

  • Knife
  • Chopping board
  • Stockpot 
  • Wooden spoon 
  • 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.

Apple slaw

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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 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. 

Reinvention

Years ago, I was looking for something to go with my garlic pulled pork. I had a great recipe from my former mother-in-law for a classic slaw that I decided to tinker with. This recipe is what I ended up with. The crisp apple goes so well with the crunchy cabbage and tangy honeygar. Like the normal slaw, it is quick and easy to make but packs a lot more punch in the flavour stakes.

If you have the attachments on a food processor, I recommend using the shredding and grating features to make it even faster to make your slaw. 

Apple slaw recipe

Ingredients

  • 1/2 head cabbage, finely sliced
  • 2 carrots, finely grated
  • 2 apples, finely grated or diced
  • 2 tbsp. honey-gar
  • 1 tbsp. lemon juice

Instructions
Mix vegetables together in a bowl.


Add in the honeygar and lemon juice, mix and serve.
This makes enough slaw to go with a 2kg pork shoulder and will easily fill six grown and hungry men.

“Apple

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Credit: Cath @ easycleaneats

Ingredients

  • 1/2 head cabbage, finely sliced
  • 2 carrots, finely grated
  • 2 apples, finely grated
  • 2 tbsp. honey-gar
  • 1 tbsp. lemon juice

Directions


Mix vegetables together in a bowl.
Add in the honeygar and lemon juice, mix and serve.

Nutrition

Per Serving: 71 calories; 0.2g fat; 17.5g carbohydrates; 1.8g protein

Equipment

  • Chopping board
  • Knife
  • Grater
  • Vegetable peeler
  • Mixing bowl
  • 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.