 So exciiiiiited to share this recipe with ya'll! I was so happy with how these turned out. The flavors were a dream! I must admit I get bored real quick eating just a protein with a vegetable, so I'm always trying to re-create well known recipes and make them healthy and low carb. So when it works- very exciting. I should also mention the way I shaped these at the end are definitely not authentic to a real wonton. But I was playing around with it and trying to figure out how to shape it, to make it work. So you go ahead and shape it whatever way you want! There are no rules in my kitchen! Just flavor and fun :) Wontons in Spicy Garlic Chili Oil Recipe by: The Daily Kale Ingredients: Wonton dough: 1/2 cup almond flour 1/2 tsp baking soda 1 tsp salt Pinch of garlic powder 2 tbsp. psyllium husk powder 1 tsp Xanthan gum 1 tbsp. olive oil 1 cup warm water Filling: 1/2 pound chicken 1 tbsp. tamari 4 tbsp. scallions (chopped) 1 tsp sesame oil pinch of black pepper pinch of garlic powder Garlic Chili Oil: 2 garlic cloves (chopped) 1 tsp. olive oil 3 tbsp. chili oil 1 tbsp. golden monk fruit (Lakanto) 2 tbsp. tamari 1 tsp. Sesame Oil Pinch of Black pepper 1/2 tsp Tapioca Flour or corn starch Directions: For the dough:
 How to cook the wontons:
For the filling:
For the oil:
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 Okay ya'll! So Fall is officially here- whether the weather thinks so or not!
I made these bars last week and was soooo happy with how they turned out, Jose included! So of course that means I'm sharing them with you! I can't wait for you to try them. So I'll keep the chit chat to a minimum and get right to it! Tag me on instagram if you make them or comment below!  These tofu lettuce cups were my lunch the other day. So flavorful, refreshing and gooooood... I decided I needed to share the recipe with you! If you try it let me know :) .
Tofu Lettuce Cups Recipe by: The Daily Kale Ingredients: 1 package of extra firm tofu 1/2- 1 tsp corn starch or tapioca flour 4 tbsp. hoisin sauce 2 tbsp. tamari (or soy sauce) 1 tsp rice vinegar 1/4 tsp ginger powder 1/4 tsp garlic powder 1-2 tbsp. sriracha 4 tbsp. red onion (chopped) 2 green onions (chopped, for topping) Black pepper (to taste) Optional add in/topping: bell peppers, cabbage, peanuts, sesame seeds, carrots Directions:
 Not your mama's casserole! This one is a crunchy, spicy, flavor filled dream! It's super simple. Seriously, just take my word for it. I won't over complicate it- so I'll just get right to it! First things first! Since I added there is a Low Carb + Vegan option... I'll go ahead and share those now. (I've tried all of these: low carb version and low carb vegan version, and non low carb vegan version that I've made for years. Their all good!) Options:For Low Carb: replace the rice with cauliflower rice. Leave off the tortilla chips topping. And add slices of avocado. For Vegan: Sub black beans for meat. Sub shredded cheese for cashew cheese sauce. For Low Carb Vegan: Sub black beans for chopped zucchini (1 cup) and replace shredded cheese for cashew cheese. Sub rice for cauliflower rice. Leave off the tortilla chips & add avocado slices on top. Notes: I put 3/4-1 cup of salsa because this truly depends on the type of salsa you are using. I use a creamy thicker salsa, I wouldn't suggest a watery one although it still would work just use less. Add it in slowly to see how much you will be needing. You might end up needing more. I use Trade Joe's double roasted salsa. I love! Baking time could be more depending on some factors, so keep it in an extra 5 minutes if you want it more crispy on top!  MEXICAN CASSEROLE
Recipe By: Krysten Jorgensen, The Daily Kale Ingredients:
Directions:
Please tag me on instagram @TheDailyKale #TheDailyKale, if you make this or leave a comment below!  Teriyaki Brussels Sprouts with Sriracha Mayo:
Ya know when you have an idea for something and it all just works out so well: that’s this. Some things can be fails, sure... but some things can turn out like magic :) and with that said- I really hope y’all will give these a try! Let me know if you make them! #thedailykale Teriyaki Brussels Sprouts Recipe by: The Daily Kale Ingredients: 4 tbsp tamari or soy sauce 1 tsp rice vinegar 1 tsp sesame oil 2 tbsp Lakanto golden (or coconut sugar) 1/2 tsp ginger powder 1/2 tsp garlic powder 1/4 tsp black pepper Pinch of chili flakes or cayenne (omit if you don’t like spicy) 1/2 tsp tapioca or cornstarch Bag of Brussels Sprouts Directions:
Sriracha mayo Ingredients: 1/4 cup mayo (vegan or reg) 1 tbsp tamari 1 tbsp sriracha 1 tsp golden monkfruit (or any type of granulated sugar) Directions: Stir together and voila! Drizzle over the Brussels or just directly dip them into the mayo- either way is gooood. :) anywho, hope y’all have a good day! Comment below if you make them! Follow me on: www.instagram.com/TheDailyKale |
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