 Stuffed bell peppers for the win win ! I got a lotttt of questions after I showed I was making these in my instagram stories the other day. So I thought I’d leave the how to here for ya: . Recipe by: The Daily Kale Ingredients: 2 Bell peppers 1/2 pound of grass fed organic beef *or ground turkey or vegan beef crumbles 1/2 cup shredded Mexican cheese *or vegan cheese shreds 1/4 cup salsa Cilantro (for garnish) Pinch of: Cumin Garlic powder Paprika Black pepper Mexican seasoning Chipotle Powder Directions: Preheat oven to 450. Cut bell peppers in half and take seeds/center out. Place the halves of bell peppers on a parchment paper lined pan. Spray with a little coconut oil and bake for 10 minutes flipping half way through. Cook beef or vegan beef alternative in a sauté pan until cooked through, with all of your favorite spices. I used cumin, garlic powder, paprika, black pepper and Mexican & chipotle seasoning. After you’ve cooked the beef, add in about 1/4 cup of your favorite salsa and 1/4 cup shredded Mexican cheese and stir around until combined. Save the other 1/4 cup cheese for topping. . Place the beef mixture evenly in the bell peppers. Top with the rest of the cheese and bake 15-20 minutes. . In the top photo I added a drizzle of ranch on top and for the photo below, I added extra cilantro on top with my favorite jalapeño hot sauce by @sietefoods. Comment below if you make this! Enjoy y'all! 
0 Comments
 Drunken noodles!! it’s noodle Tuesday y’all!
Nope.. not a thing ? Oh well. I. Am. In. Love. This sauce is very simple and so worth it! Y’all gotta try it. Also I used shirataki noodles for this to make it low carb and helllllllo. So so good. . I drained and rinsed the shirataki noodles and then cooked in a lightly oiled pan to get the water out for a few minutes. You can use whatever noodles you prefer though, and cook them according to the package instructions. In a separate pan I took baked tofu cubes, and tossed them with a little tamari or soy sauce & sesame oil. And then sautés your veggies with a little of the sauce mixture and then add the tofu and noodles all together and add the rest of the sauce until completely coated. I topped it with scallions and sesame seeds. . Baked Tofu: 1 package extra or super firm Tofu 1 tbsp Tamari (or soy sauce) Pinch of Garlic powder Pinch of Paprika Pinch of Black pepper For coating the tofu in the pan: *1 tsp sesame oil *1 tsp tamari Directions: Preheat oven to 450. Cut a block of tofu into cubes. I have a highlight on my instagram called 'Baked Tofu' if you'd like to see a visual of how I cut my tofu into cubes. Toss around with the spice mixture until coated. Bake at 450 for 25- 30 minutes, flipping halfway through. Drunken Noodles Sauce: * 4 tbsp. Tamari * 1 tsp water * 1 tbsp. @lakanto golden * 1 tsp. rice vinegar * 1 tsp. Sesame oil * 1/2 tsp. Tapioca flour * 1/4 tsp. Ginger powder * 1 tsp. Chili pate or siracha * 1/4 tsp Garlic powder * black pepper Directions: .For the sauce all you have to do is stir together the ingredients in a bowl. After your noodles and tofu are cooked, add in the sauce and whatever veggies of your choice and mix them all together on a low heat. Enjoy! #TheDailyKale  I decided to take my old peanut butter cups recipe and shape them into eggs. Cause it makes me happy. I dunno why I always used to love the Christmas tree and egg shaped Reese’s more than the regular ones. I love love love peanut butter and chocolate together. But then again, I’m sure you do too.
. Tag me if you make them :) KETO COCONUT PEANUT BUTTER EGGS Recipe by: The Daily Kale *Makes about 5-6 . Chocolate coating: 1/2 cup + 2 tbsp @lilys_sweets chocolate chips 1 tsp coconut oil Pinch of salt Peanut butter center: 7 tbsp peanut butter 5 tbsp @edwardandsons coconut flour 1 tsp @navitasorganics chia seeds (optional) 1 tbsp @lakanto golden *(can sub agave, coconut sugar etc.) For the chocolate coating :Use a double boiler or make shift one :pot of boiling water, turn off heat and place all ingredients in a bowl and stir over the pot. Mix all the things for the chocolate together in a bowl until completely smooth and combined. For the peanut butter center: Stir all ingredients in a bowl until it comes together and you are able to roll it into little balls. If you need to, add a little more coconut flour to make it less wet/sticky. Flatten the ball to resemble an egg shape. Place the peanut butter eggs in freezer for 15 minutes. Then toss them in the chocolate mixture individually, and place back in the freezer for 15 min. I keep mine in the freezer and take them out about 5 minutes before I want to have one so it thaws out. they are SO GOOD. #thedailykale |
Recipe
|
