 It’s amazing to me how your taste buds can change... I supposably wasn’t a fan of Mediterranean food... well look here now- the times have most certainly changed! Mosssssst certainly :) And for that I am thankful. If I told you I’ve ate this 3 days in a row, would you believe me? Well believe you meeeee I sure have. And If I wouldn’t have finished the ingredients today I would make it again tomorrow too! So... tell me... have I done a good job convincing you that you should try this? learn from my mistakes folks, don’t waste time not trying a certain cuisine cause you don’t think you’d like it- give it a real chance friends What you’ll need for this taco: 1/4 cucumber (chopped) 1-2 cherry tomatoes (sliced) 1-2 tbsp Tzatziki sauce (recipe below) Arugula (small handful) 1-2 tbsp Feta (vegan or non) Sliced onion (optional) 1 tortilla 3 slices of Tofu Shawarma (recipe below) All ingredients are wrapped up in one of my long time favorite tortillas by: @sietefoods  Recipe by: The Daily Kale
Tofu Shawarma: Ingredients: 1 package Tofu (extra or super firm) 1-2 tbsp avocado oil 1 tbsp lemon juice 1/2 tsp salt 1/2 tsp turmeric (powder) 1/2 tsp cayenne (optional) 1/2 tsp black pepper 1 tsp cumin 1 tsp paprika 1 tsp garlic powder 1/8 tsp cinnamon Directions: Preheat oven to 450. Drain water out of tofu and then slice into strips. In a big bowl add all spices together and stir. Add in the lemon juice and oil to the spice mixture and stir until it’s combined. Add in the tofu carefully, so you don’t break the strips. Lightly move the tofu around so that you get the spice mixture all over the strips evenly. On a parchment paper lined pan, spray a bit of oil and then place each strip on the pan. Bake for 25 minutes turning over halfway through. Tzatziki Sauce: 3/4 cup greek yogurt ( vegan or regular) 1/2 English cucumber (grated and strained) 1 tbsp lemon juice Salt and pepper (to taste) 1/2 tsp garlic powder 1.5 tbsp dried dill
Enjoy my friends! Tag me on instagram @thedailykale, if you try it!
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 Peanut Butter + Toasted Coconut + Chocolate...
the combination of alllllll combinatons. Rightttttt? Y'ALL. I can't express how good. You must make these... and hopefully when you do, tag me @thedailykale on instagram! I am so excited for these cookies to be in your life. I don't wanna waste anymore time with the chit chat, so I'll get right to it.. and as always, enjoy my friends! Toasted Coconut Peanut Butter Patties Recipe by: The Daily Kale Ingredients Cookie: 1/2 cup toasted coconut shreds 2 tbsp coconut flour 1 scoop protein powder 3 tbsp maple syrup (@choczero) 1 tbsp golden monkfruit Pinch of salt Coconut milk 4-5 tbsp or coconut creamer ( I used NutPods Coconut Macaroon) Directions: Preheat oven to 350. Mix all dry ingredients and stir. Add in wet ingredients and stir until combined. Shape into balls and then flatten with your hands. Place on parchment paper lined pan. Should make about 8-10 cookies depending on size. Bake for 17 minutes. Let cool completely. Note: * If not using protein powder sub 3-4 more tbsp of coconut flour. Toasted Coconut Peanut Butter Caramel: Ingredients: 3 tbsp toasted coconut 1-2 tbsp coconut creamer (@nutpods) (optional) 2 tbsp peanut butter 3 tbsp maple syrup 3 tbsp coconut oil Note! * Sub coconut creamer for melted coconut oil Directions: Once the cookies have cooled, place about 2 tsp of the caramel evenly right on top of the cookie. Freeze for 20 minutes. * while it’s in the freezer, make your chocolate coating :) Chocolate coating: 1 cup chocolate chips (I used @choczero) 5-6 tbsp of canned coconut milk Directions: Using a double boiler method, melt the chocolate chips and then add in the coconut milk and stir until smooth and creamy. Dip the frozen cookies into the chocolate mixture and coat them completely in the chocolate tapping off the excess. Place them back into the freezer to set for about 20-30 minutes. Store in your fridge in an air tight container. #thedailykale Substitutions:
 Have you ever tried white pizza (Bianca Pizza) ? It’s legit my favorite type of pizza. No red sauce, only olive oil as the base, mozzarella, garlic (lotsssss of garlic), ricotta, spinach and fresh basil. Simple-ish, but amaaaaaaazing. I tried these out last year on a longer piece of zucchini, or boats as some call it. But I wasn’t into them as much as these little pizza bites ! I hope you like them too!
Make sure to tag me on Instagram: @thedailykale if you make them! Recipe by: The Daily Kale Ingredients: 2 zucchini’s (sliced into rounds) 3-4 tbsp ricotta (vegan or non) 1/2 cup shredded mozzarella (vegan or non) 1/4 cup unsweetened almond milk Handful of spinach (chopped) 3-6 cloves garlic * 2 tbsp olive oil or avocado oil 1-2 tbsp tapioca flour 1/2 cup almond flour Pinch of : garlic powder, salt, oregano, paprika and black pepper 2 tbsp fresh basil Directions: Preheat the oven to 425. Place peeled garlic cloves into a ramekin and add oil to that and stir around until coated. Cover with aluminum foil and bake for 15-20 minutes. Slice zucchini into rounds. In a shallow bowl add the almond flour and spices and stir. Place the almond milk on a plate and on a separate place spread out the tapioca flour evenly. Lightly coat the zucchini with the tapioca flour and then dip into the almond milk, tapping off the excess liquid and then dip into the almond flour mixture. Spray a little oil on a parchment paper lined pan and place the zucchini, making sure there is enough space between them. Bake for 15 minutes. Flip and bake for another 10 minutes. Take out and turn the oven up to Broil. Add the toppings evenly (except basil) to each round and then place back in the oven about 5 minutes or until cheese is melted on top. All that’s left to do is enjoy!  Back to back Cauliflower Tater tot recipes? Yup... thats right. I am on a cauliflower tater tot kick and there is no such as flavor-less/ plain food in my house hold. Ya'll know I had to throw my spin on it! I hope you love this recipe and tag me @thedailykale or comment below if you try it out!
Mediterranean Cauliflower Tater Tots Recipe by : The Daily Kale Ingredients: 1/4 cup Spinach (chopped) 3-4 Sun dried tomatoes (small, chopped) 4 tbsp Crumbled Feta (Vegan or non) 4 tbsp Kalamata Olives (chopped) 2 Flax eggs (or 1 regular egg) 1/8 tsp Paprika, oregano, black pepper 1/8 tsp Garlic powder 2 tbsp Fresh Parsley (chopped) Salt and Pepper ( to taste) Directions:
Tzatziki sauce: 3/4 cup greek yogurt ( dairy free or regular) 1/2 English cucumber (grated and strained) 1 tbsp lemon juice Salt and pepper (to taste) 1/2 tsp garlic powder 1.5 tbsp dried dill
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