 RW Garcia Snacks other cracker flavors include: Lentil w/ Turmeric, Kale, Everything and Sweet Beet - all great for snacking!
Servings: Makes 12 tots Ingredients:
Directions:
1 cup of @ sweet potato crackers Spices: Pinch of Cumin, Garlic powder, Paprika, Salt, Black Pepper and Chili Powder Boil sweet potato for 15 min. Drain and let cool until easy to handle (7-10min). Grate the sweet potato into a bowl and then add spices and stir. Form the mixture into tot shapes. Blend the crackers into fine crumbs. Then roll the tots around in the crumbs to fully coat. Bake at 450 for 35 minutes, flipping halfway. Serve with your favorite dipping sauce. RW Garcia Snacks other cracker flavors include: Lentil w/ Turmeric, Kale, Everything and Sweet Beet - all great for snacking!
1 cup of @ sweet potato crackers Spices: Pinch of Cumin, Garlic powder, Paprika, Salt, Black Pepper and Chili Powder Boil sweet potato for 15 min. Drain and let cool until easy to handle (7-10min). Grate the sweet potato into a bowl and then add spices and stir. Form the mixture into tot shapes. Blend the crackers into fine crumbs. Then roll the tots around in the crumbs to fully coat. Bake at 450 for 35 minutes, flipping halfway. Serve with your favorite dipping sauce. RW Garcia Snacks other cracker flavors include: Lentil w/ Turmeric, Kale, Everything and Sweet Beet - all great for snacking!
1 cup of @ sweet potato crackers Spices: Pinch of Cumin, Garlic powder, Paprika, Salt, Black Pepper and Chili Powder Boil sweet potato for 15 min. Drain and let cool until easy to handle (7-10min). Grate the sweet potato into a bowl and then add spices and stir. Form the mixture into tot shapes. Blend the crackers into fine crumbs. Then roll the tots around in the crumbs to fully coat. Bake at 450 for 35 minutes, flipping halfway. Serve with your favorite dipping sauce.
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When frosty meets refreshing. Y’all… if you watch my stories, I know you know this already… but yeahhhhh I bought another mint plant because I needed more mint to continue being able to make these daily. So far, I’ve had it 4 days in a row minus the days where I was debating on getting another plant or waiting for the mint to grow back. Another mint plant it is. I’m about to go make one right now -and this time I’m adding an espresso shot. enjoy y’all!  Mint Chocolate Frosty Recipe by: Krysten Jorgensen
Directions:
 Follow me on Instagram + Tik tok and make sure to tag me there when you make this @thedailykale :)
As always, I appreciate your support so much!  Seriously guys, my only mistake was not doubling up on all of these ingredients so we could have more! So don't make my mistake ;) Mediterranean Chicken Salad Recipe by: Krysten Jorgensen Ingredients:
Directions: 1. Mix everything together in a bowl. Add in more Tzatziki depending on how you prefer your chicken salad. As you know, I always like a lot of sauce soooo I added 3 tbsp but start with 2 first to see how you prefer. Enjoy y’all! Tzatziki: Ingredients:
Directions: 1. Stir all ingredients together in a small bowl. And enjoy!
-and as you can see I put these in lettuce cups topped with feta, but don’t stop there- this can be use in a sandwich, with pita crackers/regular crackers or served with some cucumbers and celery sticks. Whatever way you choose, it’s gonna be good!
*For my vegan and dairy free friends!* Here are your subs for this to make this vegan and dairy free! *Sub chicken for shredded jackfruit or smashed chickpeas *Sub Greek yogurt in the Tzatziki for an unsweetened, thick Greek style dairy free/ vegan yogurt *Sub feta cheese for a vegan alternative I hope yall enjoy!  I've said it many times. but dang it Tofu, I love you! A genuine joy of mine is converting tofu non believers- into tofu believers. Y'all. Tofu tastes good, you just gotta take your time with it and care for it just the same you would with meat! Plain boiled chicken isn't great. Just like plain tofu isn't awesome (to me anyway). Treat your tofu with love and it'll love ya back ;) promise. So this wrap is something I've been making for yearssssss. It was something I used to make for friends when they came over cause again, wanted to make them tofu believers, duh! I'd say it worked out well ;) Also, y'all. I have never pressed my tofu. It's just not necessary to me. I'm not trying to eat crouton tofu, this is tofu. SO yes, it's crispy on the outside and somewhat tender on the inside. So don't come at me about pressing the tofu- that's never been something I've done so don't go thinking you have to do that, ya definitely don't! Definitely give this a try and tag me on instagram: @thedailykale if ya do! Love seeing your re-creations.
Garlic Parmesan Tofu Recipe by: Krysten Jorgensen Ingredients:
Directions:
Enjoy y'all!  Wrap details:
Wrap of choice Basil chimichurri (lots of) Goat cheese *(for vegan sub a vegan crumbly cheese ) Tomato Arugula  Happy Sunday friends! Wanted to share these with y’all today - hopefully you’re not completely over pumpkin recipes just yet, cause I honestly won’t be stopping with the pumpkin recipes anytime soon. Call me crazy, but I love pumpkin year round any who: I hope y’all enjoy these! Pumpkin Pecan Cinnamon Roll Cookies Dough:
Pecan filling:
Directions:
Icing:
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