I just found out that the word ‘totchos’ existed and I really enjoy saying it now. Maybe it’s not in the dictionary - but still, it’s a thing. And I love a made up word. Also I love tater tots. And I love making fun food sooooo here we are. These tater tots are next level cause they have been crusted with tortilla chips. It’s a move you’re gonna wanna take! I was so happy when I came up with this unique idea that I had not seen done before! Sooo of course I was excited to share it with y'all! Tortilla Chip Crusted Tater Tots Recipe by Krysten Jorgensen, aka The Daily Kale Ingredients: 1 sweet potato (boiled and peeled) 1/2 bag of tortilla chips ( I used Siete brand) Spices: Cumin, Garlic powder, Paprika, Salt, Black Pepper, Chili Powder Directions: To make the sweet potato tater tots: I peeled and then boiled a sweet potato for about 15 minutes. Drained and waited for it to cool. Grated the sweet potato and then added black pepper, garlic powder, paprika, salt, cumin and chili powder and stirred it together. Then I formed them into tater tot shapes. Next I blended about half the bag of @sietefoods nacho chips in my food processor. I tossed each tot into the chips to fully coat. Bake at 450 for 35 minutes, flipping half way through. Serve with your favorite dipping sauce orrrr make Totchos! If you decide to go the TOTCHO route, here is the crema and all of the other ingredients I used. Avocado Crema : 1/2 Avocado 1/4 jalapeño 2 tbsp Lime juice Handful of Cilantro Handful of Spinach 2 tbsp Hemp seeds Pinch of Salt 1 Garlic clove 2-4 tbsp water or more *Blend everything together except for the avocado and only 2 tbsp of water to start. Blend until combined. Then add in avocado and blend. Add the extra water and blend to thin out if necessary. I topped the tots with red onion, tomato, cilantro, black beans, @sietefoods cashew queso blanco and cashew nacho sauces, avocado crema and jalapeños. ‘Twas delicious and I hope you’ll tag me on instagram if you try it out for yourself #thedailykale P.s. : do you call it tater tots or potato puffs? Just curious I call this one: Nacho Toast
I see my toast as a blank canvas... each time painting something new. This time I went the ‘nacho’ themed route and I was very pleased with the flavors... y’all gotta try! For the toppings: I put homemade salsa con queso on first. Then added slices of avocado, shredded lettuce, purple cabbage, red onion, cilantro, sour cream, more salsa con queso and air fried pieces of cut up pieces of tortillas, but you can always use tortilla chips instead. So crunchy and fresh. Tag me if you make it - enjoy! #thedailykale Salsa Con Queso Ingredients: 1/4 cup salsa 1/4 - 1/2 cup milk or heavy cream (or dairy free) 1 cup shredded Mexican cheese (or DF) Pinch of cumin, paprika, black pepper, chili powder and garlic powder Directions: Stir together on a low heat for 5-10 min or until combined. Add more cheese to thicken or liquid to reduce. When your taste buds come back... what’s the first thing you would make ?
Well your girl made cookies. But not just any cookies. These were inspired by this cookie I used to be obsessed with back in the day. Funny story but I actually used to order them by the case about 12 years ago from Whole Foods, where my boyfriend, Jose used to work. Back before when we didn’t even know each other. They were one of the only cookies sold at the time that were just sweetened with fruit juice. And coming from my old job, Mani’s bakery, a bakery full of desserts only sweetened with fruit juice... this was so cool to find! I’ve made many versions of this cookie since then and was excited how this particular version came out - so I decided to share it with youuuu of course. They are very quick and easy to make which is always a plus... let me know if y’all give it a try! Enjoy #thedailykale . Coconut Chocolate Chip Oatmeal Cookies Recipe by The Daily Kale Ingredients: 1 1/2 cup almond flour 1/2 cup oats 1/2 cup shredded coconut 1 tsp baking powder Pinch of salt 3 tbsp maple syrup 2 tbsp almond butter 2 tbsp coconut oil 1 chia or flax egg (or regular egg) 2 bananas *Topped with @lilys_sweets choc chips and @edwardandsons coconut chips (optional, but not really Directions: Preheat oven to 350. In a food processor place all wet ingredients and blend until smooth. In a separate bowl place all dry ingredients and stir until combined. Add the wet mixture in with the dry and stir until combined. Line 2 baking sheets with parchment paper. Evenly distribute the mixture onto the pan into cookie shapes. This makes about 10 cookies. Use lightly wet hands to mold cookies before baking. Bake for 15 minutes. They will firm up as they cool. Store in an air tight container in the fridge. I think I just might make a version of a fudge stripe for every season. First there was Pumpkin ...then Gingerbread... and now : the Orange Creamsicle. Not sure what the temperature is where youuuuu are but it’s not cold here, that’s for sure! So I was feeling something fresh + bright.. These hit all the refreshing spots. Don’t forget, I love seeing y’alls re-creations, so tag me if you make them! Cookie dough: 2 cups almond flour 2 tbsp @lakanto golden monkfruit 1 scoop @vitalproteins collagen 2 tbsp coconut shreds 1/2 tsp @fromthereserve immunity blend Pinch of salt 4 tbsp coconut oil (melted) 1 tbsp orange zest 2-3 tbsp @nutpods oat creamer * Preheat oven to 350. Stir all dry ingredients together in a bowl. Add in the wet ingredients and stir together until combined. *You may need an extra tbsp of creamer* It should be wet enough to form a ball but not too wet. Form a ball and then flatten it out. Cut out cookies from dough and also the center hole. Keep forming a dough ball with the left overs and then flatten out and continue cutting out cookies until it’s gone. Bake for 13-15 minutes. Let cool completely and then freeze for 30 minutes. Dip the bottoms in the icing and then freeze for 15-30 minutes. Then once the icing is firm and not melted, flip them back over. Facing up. Drizzle the rest of the icing on top. *you can skip dipping the bottom in icing and just frost on top, if you prefer.* Icing: 1 cup cashews 4 tbsp orange juice 1 tsp @lakanto powdered sugar 1 tbsp coconut oil (melted) 1 tbsp orange zest 1 scoop @organifi gold powder 4-5 tbsp @nutpods oat creamer Soak cashews in hot water for 30 minutes. Strain them and then add with all other icing ingredients to a high speed blender and blend for a few minutes until it’s smooth and creamy. Enjoy! |
Recipe
|