Blog Archives

Pumpkin Chocolate Chip Cookies (Keto + Vegan Option)

3/20/2018

I’ve made these so many times now, I know the recipe without looking . Look, I know you’re probably wondering - to pumpkin or not to pumpkin -but I always choose to pumpkin, no matter what time of year.
.
Anywho if ya do decide to pumpkin- here’s the recipe- with subs at the end. Comment below if you make them!

Pumpkin Chocolate Chip Cookies
Recipe by: The Daily Kale

Ingredients:
1/4 cup butter (melted)
1 egg
1/2 cup pumpkin
1/2 cup golden monkfruit (Lakanto)
3 cups almond flour
1/2 tsp baking powder
1/4 tsp salt
1 tbsp maple syrup (ChocZero)
pinch of nutmeg, cinnamon
and pumpkin spice
1/4 cup chocolate chips (Lily's)

Directions:

Preheat oven to 350.
In a bowl stir together butter and the Lakanto first.
Then add in the pumpkin and stir.
In a separate bowl stir together the dry ingredients.
Combine both wet and dry together and stir slowly but making sure it’s all well combined.

*I like to add my chocolate chips last once I’ve formed the cookies, so their right on top- but feel free to add them into the mixture before forming the cookies, if you’d like.*

Line two sheet pans with parchment paper.
Shape the cookies in whatever size you’d like. I ended up making 12 cookies.
Top with the chocolate chips. And bake for 15-20 minutes.

*When you check them to see if their done, the fork should come out clean. But they should still be soft-ish but a little brown on bottom. They will come together as they cool. Unless you like crunchy cookies- by all means leave them in a few minutes longer. That’s not my jam though, I love my cookies pillowy soft and fluffy.

*Subs:
Almond flour : for oat flour
Lakanto golden : for regular sugar
Egg : for flax/chia egg
Butter: for vegan butter

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Tempeh Fiesta Crumbles

3/20/2018

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Savory
Satisfying
Spicy

Fiesta Tempeh Crumbles
Recipe by: The Daily Kale

Ingredients:

1 package Tempeh
1/4-1/2 cup adobo sauce (recipe for my adobo sauce below)

Instructions:

Steam tempeh in a pan with lid on for 15-20 minutes until the water is cooked out. Making sure not to burn.
With a spatula break apart the tempeh into little crumbles.
In a bowl place the tempeh crumbles & stir in the adobo sauce until it’s completely combined.
Marinate in your fridge for 30 minutes minimum & up to 1 hour.
*Around the time it will be finished marinating *- Preheat oven to 425.
Line a sheet pan with parchment paper and spray the pan with oil spray * I use coconut oil. *It’s important to use oils that are meant to be cooked at a high heat. (Ex. : Not olive oil).
Spread out the tempeh mix evenly on the lined pan. Bake in the oven for 15 minutes. Then take it out and toss it around to make sure it’ll cook on all sides. Bake for another 15 minutes.

Hope you enjoy this as much as I do! Top your salads with this, put on top of burrito bowls or fill tacos up with this. Enjoy however you see fit!
Let me know if you try this & please tag me on Instagram to show me your recreations!

*If you chose to make your own adobo sauce- here is my quick adobe sauce recipe. Otherwise use store-bought adobo sauce or salsa. I am not positive it will turn out how this is intended because I have only ever used my adobo sauce.*

Adobo sauce:

Ingredients:

2 roma tomatos
1/4 cup yellow onion
1/2 of Red or orange bell pepper
2 dried guajillo chilies *seeded & soaked in water for 20 minutes
1 garlic clove
1 bay leaf
*Spices I used:
oregano, chipotle powder, black pepper & pink salt - to taste

Instructions:

Blend all ingredients in a food processor for up to 5 minutes, until completely smooth & combined. The longer I process it, the smoother the consistency is.

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Blueberry Chia Jam

3/4/2018

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Peanut,
peanut butter
&
Jelly

Peanut butter is a childhood favorite. Still to this day. I eat spoonfuls of peanut butter, solo. And it's tantalizing to my taste buds. Yep I said tantalizing. And I mean it. Something tickles my tongue when I eat this and it's a magical sensation. (Hopefully not an allergic reaction :o )

I LOVE freaking peanut butter. Dang dude. I really do. I mean DAMN YOU PEANUT BUTTER. HOW? How's it so good, ya know? I know I'm not the only one out there! I know I can't be. But this is about chia jam, so I'll stop talking about my obsession with peanuts.

When I was little I used to enjoy peanut butter sandwiches. Yep- with out jelly. To me it didn't need it. Oh gosh here I am talking about peanut butter again. OK moving on. I do like peanut butter and jelly sandwiches. And yes- they do remind me of childhood. Mainly cause I haven't had one in such a long time.

*Fun fact* I once made myself lunch for school, it was a peanut butter & jelly sandwich in which I had toasted the bread. Wanna know how that turned out 5 hours later? :/ I learn things the hard way people. This is how I do life.*

Back to the chia jam. Have you seen jelly on the grocery aisles lately? That right there is added with some extra weird non jelly/jam stuff. From most of the options I see anyway. You might have better options where you are. But being the person I am- I love to make things myself. Cause to me it's much more gratifying knowing you made it & you know everything that went inside of it. Plus you get to tweak it the way you want! & that is fun. I hope you'll give this chia jam a try. It doesn't have to be blueberries either- I'm sure another berry would work. I just happens to love only blueberries.

Blueberry Chia Jam
Recipe by The Daily Kale
Serving : 1/2 cup

1/2 cup fresh or frozen blueberries
1 tbsp. coconut sugar
4 tbsp. chia seeds
4-5 tbsp. water

In a food processor, place all ingredients and blend until completely combined.
In a small pot add in the mixture and lightly cook over low heat until just barely simmering.
Stir around for a few minutes. Making sure the water is cooking out a little and until it becomes a jelly/jam consistency.
Pour the jelly in a mason jar with a tight lid & refrigerate for about 30 minutes-1 hour so that it sets and becomes cool. Unless you're into warm jelly. But personally, I just don't know about that :/

Enjoy & feel like a kid again! ;)

Let me know if you make this in the comments below- or if you have any questions!
#thedailykale or @thedaily kale on instagram.

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DIY Face Mask : Turmeric & Oatmeal

3/4/2018

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Golden
Glowing
Sparkling
Moisturizing
New

All of the things and more. I love this face mask so much. First of all I love that I make it from scratch. There is no added weird crap. I am very serious when it comes to skin care now. All my life I grew up with pretty great skin. I am very very lucky. I know this. I know that all of us have very different skin as well. So I know that this may not work for you like it does for me. So obviously try anything new with caution.
I will say my skin did change about 5 years ago and I finally realized having great skin does take work. I use only natural ingredients on my face when it comes to skin products.I typically stick to oils and clean face products. I love CoCo Kind brand at Whole Foods. It's by far my favorite. Other than that I buy specific oils I need for my face the are beneficial to my particular problems. Right now I use chia seed oil, carrot seed oil & pomegranate seed oil. They are really amazing. Before that I was using avocado oil & coconut oil.

But back to turmeric. I just loveeeee turmeric. It's the ultimate superfood to me. Every time I do this mask- my skin feels 100 percent new afterwards. It's got a glow and is so clean. Oatmeal takes off all dead skin. So thats amazing.
In order to make this you'll just need 3 ingredients. You might even have them in your kitchen right now!

Golden Glow Mask
Recipe by The Daily Kale

1/2 cup oatmeal
3 tbsp. coconut oil
1 tbsp. turmeric

*optional to add honey/ maple syrup, but not necessary.

In a food processor combine all ingredients. Pulse for a few seconds until combined.
Now add in water little by little. I end up using about 1/4 cup water until I reach the desired consistency I'm looking for. I leave it blending for about 1-2 minutes. Similar to if you were making peanut butter from scratch. The longer you let it blend the more combined, smooth and creamy and dreamy the texture will be.
Add in more water to continue thinning it out until it reaches the texture you like. I like it to be a creamy paste so that I can more evenly distribute it on my face. But that part is up to you.
Put on your face for about 15- 20 minutes. Before it is completely dry. While I am taking mine off, I like to rub the mask in circles as I'm taking it off to really get the old skin off. I wash it completely off with warm water & a wash cloth. If you have yellow still on your face you can use toner to get that off. I never have to. But I do know that witch hazel takes anything left on my skin off really well.

If you end up trying this face mask let me know how it goes! If you have any questions- leave them in the comments below :)

Tag me! @thedailykale #thedailykale

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Vegan Caprese Quinoa Salad

3/1/2018

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Ohhhhh Caprese....

How I love thee. It is one of my favorite things. It's a very simple salad. Yes. Usually just, mozzarella + tomatoes + basil + balsamic glaze. But, absolutely fantastic. So while a normal caprese salad is indeed amazing. I do like a bit more heartiness to my meals. So in addition the the main components- I also added pesto & quinoa. And ALSO this is vegan. And thats pretty cool.

Vegan Caprese Salad
Recipe by The Daily Kale
Serves 2

1 cup cooked quinoa (warm or cool)
4 tbsp. cashew cheese (recipe here)
4 tbsp. pumpkin seed pesto (recipe here)
6 cherry tomatoes (sliced in half)
Handful of arugula
4 tbsp. balsamic glaze

Prep the pesto & cashew cheese. Assemble the bowls by placing the arugula as the base. Evenly distributing the rest of the ingredients in to the 2 bowls. Add on top the balsamic glaze. * Balsamic glaze is very simple to make and sooooo amazing. Basically all you have to do in a small sauce pan on a low heat is simmer about 4 tbsp. of balsamic vinegar for about 7-10 minutes. Until the balsamic is slightly thicker and not as watery. But do not over cook! It's very easy to do and it will be a sticky glue- you do not want that. Take my word for it.

Anywho- hope you enjoy it! If you try this recipe tag me on instagram or use the hashtag #thedailykale, so I can see your recreations!

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Pumpkin Chocolate Chip Cookies (Keto + Vegan Option)

Tempeh Fiesta Crumbles

Savory
Satisfying
Spicy

Blueberry Chia Jam

Peanut,
peanut butter
&
Jelly

DIY Face Mask : Turmeric & Oatmeal

Golden
Glowing
Sparkling
Moisturizing
New

Vegan Caprese Quinoa Salad

Ohhhhh Caprese....

Recipe
Index:

oh, hi !

Archives

Pumpkin Chocolate Chip Cookies (Keto + Vegan Option)

Tempeh Fiesta Crumbles

SavorySatisfyingSpicy​

Blueberry Chia Jam

Peanut, peanut butter &Jelly

DIY Face Mask : Turmeric & Oatmeal

GoldenGlowingSparklingMoisturizingNew

Vegan Caprese Quinoa Salad

Ohhhhh Caprese....

Recipe​Index:

oh, hi !

Archives

Savory
Satisfying
Spicy

Peanut,
peanut butter
&
Jelly

Golden
Glowing
Sparkling
Moisturizing
New

Recipe
Index: