 Egg Salad but put it on a cucumber slice for the freshest lil’ bite.
If you know me at all- then by now you know my love for bite sized food. I used to wanna be an event/ party planner (all thanks goes to J Lo ) but now that’s transformed into a love for making fun party • finger food. So here we are with these lil’ bites.... sharing my og egg salad recipe with y’all below- I made it again last week and it definitely didn’t last very long in our fridge soooo good. Need to make more! I topped these with @brightfreshmicro greens, purple cabbage and cherry tomatoes. Tag me @thedailykale if you try it, always love seeing your re-creations! Hope y’all have a great day #thedailykale Recipe: 6 boiled eggs (I used @vitalfarms) 2 tbsp Dijon mustard 1- 2 tbsp chopped scallions 4 tbsp chopped celery (or jalapeños for spiciness) 1 tsp pickle juice (or jalapeño juice) 1/2 tsp lemon juice 3-4 tbsp mayo ( @primalkitchenfoods avocado oil mayo) Generous Sprinkle of: Paprika Garlic powder Black pepper *& Salt to taste Chopped your eggs into small pieces. Then add everything together in a bowl and stir. Salt to taste. Serve however you’d like but, I highly suggest trying it this way, on a cucumber.
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 Where are all my simple recipe lovers at?! Yup that’s right, this requires a high speed blender and no funny business! all ya do is put this in a blender (blend it) pour in a lined loaf pan, freeze it... and voila... super flavorful fudgeeeey fudge! These are great to have in the fridge for a snack or dessert anytime you want a little somethin’ extra. Who wants to try it? Tag me @thedailykale if you do!
 Poppin’ in on this fine Monday just to share with you a little creation of mine, I call: Jalapeño Popper Toast. It’s fireeeeee. And come to think of it, I literally made a small fire making this toast yesterday. Wasn’t my finest moment. Please note: Parchment paper in the air fryer: be extra careful and do not put more than a small little layer! Thankfully my boyfriend, Jose was home and I got a little lesson on how to put out a fire. Spoiler alert: contrary to my previous assumption, water is not the answer. Anywho... I release you from reading this post and wish you well in your journey to making this. Be free, enjoy! (Oh and tag me @thedailykale if you make it, I wanna see your creations ) #thedailykale Jalapeño Popper Toast: 1 tbsp Scallions (chopped) Pinch of Paprika Pinch of Garlic powder Pinch of salt 1-2 tbsp cream cheese (softened) (vegan or non) 2 tbsp shredded cheddar (vegan or non) Jalapeño slices (as many or as little as you want) 1 piece of bread of your choice Spread a little bit of butter on one side of a thawed out piece of bread. Soften your choice of cream cheese. Then add in garlic powder, salt, paprika and scallions and stir. Add in 1.5 tbsp of the shredded cheddar and stir. On the non buttered side place the cream cheese mixture and spread evenly. Then add on your jalapeños and then sprinkle the rest of the shredded cheddar on top if you’d like. Spritz with a little coconut oil spray. Place on a very small piece of parchment paper, basically the same size of your toast. Air fry for 5-10 minutes at 400. Then place in a pan and grill the bottom buttered part. Andddd then drizzle with some vegan or regular ranch (optional, but not really ) : Enjoy!   Blackberry Cheesecake Thumbprint Cookies
Y’all... I couldn’t be more excited to share these with you honestly. I seriously loved how they turned out...so I will just get straight to it and not waste anytime! Here ya go: Cookie base: Dry:
Directions:
I can’t tell ya how fast we ate these up! So so good. I really hope y’all try it out and love it too! Tag me @thedailykale if you make it Have a great day |
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