The Daily Kale
  • Home
  • Recipes
    • Dinner Recipes
  • Behind The Kale
    • Work with me
    • By Krysten

Baked Eggplant Fries

5/22/2014

0 Comments

 
Picture
Ok ya'll. I know that I just posted a recipe on 'fries'. But I got a little 'baked fry' crazy the other day. And had just bought an eggplant and well, this happened! And eggplant fries WIN! Even though, there was no competition. They win. Believe me. Try them. They win. :)

Even my boyfriend approved. And he is one of those people who think they don't like eggplant, so boom! There! Please go buy yourself an eggplant and try these. Forget regular ole french fries. These are amazing. And for all the vegans and non vegans out there, I have versions for both of you, so everyone can be happy! :) (And also a gluten free version too! )
Also if you want to make this gluten free, by gluten free breadcrumbs. :)
*Another note. If they don't have fine bread crumbs, you will need to make them fine, by processing them in food processor, or I'm guessing a blender could work as well?

*Non Vegan Recipe:

1 eggplant (Cut skin off. I then cut the entire eggplant in half, then cut into fry shapes.)
1 tsp. garlic powder
1 tsp. oregano
1 tsp. paprika
3 tbsp. egg whites
3 tbsp. fine whole wheat bread crumbs

Toss the cut up egg plant in a bowl with some pink salt- leave that while setting up.
Set up 2 plates. One with breadcrumbs and spices mixed in. The other with just the egg whites.
Dip them in egg whites, then roll around in bread crumbs and place on pan lined with parchment paper . Set oven to 400 degrees. Bake for 15-20m. Turning half way through. I like mine a little extra crunchy so I left it in there for 20m :) And then I dipped them in cashew cheeze and also marinara sauce. SOOOOO good. 

*Vegan Recipe:


1 eggplant (Cut skin off. I then cut the entire eggplant in half, then cut into fry shapes.)
1 tsp. garlic powder
1 tsp. oregano
1 tsp. paprika
3 tbsp. unsweetened almond milk
3 tbsp. fine whole wheat bread crumbs

Toss the cut up egg plant in a bowl with some pink salt- leave that while setting up.
Set up 2 plates. One with breadcrumbs and spices mixed in. The other with just the almond milk.
Dip them in almond milk, then roll around in bread crumbs and place on pan lined with parchment paper . Set oven to 400 degrees. Bake for 15-20m. Turning half way through. I like mine a little extra crunchy so I left it in there for 20m :) And then I dipped them in cashew cheeze and also marinara sauce. Nom nom nom. 

*Gluten Free Version
Please chose above version, either vegan or non vegan.
The only difference is the bread crumbs. So here is the recipe for a healthier way of gluten free bread crumbs. You can always buy store bought kind. But I prefer to make my own everything :)
To make the bread crumbs you will need:
1 cup almond meal /or flour
1/2 tsp paprika
1/2 tsp. pink salt
1/2 tsp. garlic powder
1/2 tsp. oregano


Stir all ingredients in a bowl, with a fork. Store in a mason jar or any container.
This makes quite a bit! And follow above directions for either recipe version you chose and roll them around in this mixture as you would the bread crumbs :)





Picture
0 Comments

Baked Zucchini Fries + LAVBF

5/20/2014

0 Comments

 
Picture
Well happy Wednesday ya'll! I am so happy to have some new followers recently. And I just wanted to say Hi to you and I hope you enjoy some of my recipes ! And please leave any comments below, on what you'd like to see more of :) -Or if you have any questions. Here to help!

So "LAVBF" Your probably like what the...? That stands for LA Vegan Beer Fest. I had been very anxiously awaiting May 17th since about 3 months ago when we bought our tickets. I love vegan food, though not a vegan- I do respect the food and all the art and creations that can be made. I also loveeee making vegan versions of things. Because it is all possible. And it's also possible to make anything into a healthy version. So if you ever have a recipe you want me to transform, I love a challenge! 

That is kind of the theory behind me ever even creating my website to begin with. That anything can be turned into a healthy version. Just like todays recipe I'm sharing with you. To me, this could be replaced for 'french fries' or /mozzarella sticks', although their not 'cheesy'. But the italian taste comes up and reminds me of a crunchy mozzarella stick. But mostly others versions of these are called fries. You can call them what you feel is right. I just recommend making them and eating them ! :)

I pretty much LOVE how versatile zucchini can be. I make them for 'zoodles' aka, zucchini noodle pasta, with my spiralizer. Or add them into my stir fries and they make it much more filling.
I know people have added them to breads and oatmeal. So many things you can do. Just find what you like :)

So this is a very easy recipe. Like I said there is a vegan version below this recipe as well. Pick whichever you'd like to do :) I was so excited to make these last night I forgot to take a picture of the process of making them, which would've been helpful. So I'm sorry for that. 

In 3 separate plates or bowls place these individually in their own.
-3 tbsp. whole wheat flour
-2 egg whites
-3 tbsp whole wheat bread crumbs & grated parmesan

This is also the order you will dip them  in. After cutting your zucchini in the closest version you think is a 'fry'. Dip them in flour, then dip them in egg whites, (make sure the flour gets completely coated by the egg whites, then roll them around in bread crumbs and parmesan. And then place on a pan with spray, or a pan lined with parchment paper.

Bake for 20 mins at 425.
And serve with your favorite dipping sauce. I chose tomato basil marinara last night, but I really think my cashew cheeze would work too :o Yummmmm. 

Vegan Version: 


In 3 separate plates or bowls place these individually in their own.

-3 tbsp. whole wheat flour
-3 tbsp unsweetened almond milk
-3 tbsp whole wheat bread crumbs & 2 tbsp of daiya cheese 

(or you can do without cheese, (I don't like daiya :( -it's good with just the bread crumbs.)


This is also the order you will dip them  in. After cutting your zucchini in the closest version you think is a 'fry'. Dip them in flour, then dip them in almond milk, (make sure the flour gets completely coated by the milk, then roll them around in bread crumbs and daiya. And then place on a pan with spray, or a pan lined with parchment paper.
----
SO Back to the LAVBF. It was such a fun time. Great music, great beer, and great vegan food. I got to try a lot of place I've never tried before which was awesosme. It basically was just a really fun event to have some beer, eat not so healthy food :/ (every once in a while it's ok ;) ) and dance and listen to great bands perform. And be outside in the heart of Hollywood. I enjoyed it :)

Have a great day!
Picture
Picture
Picture
Picture
Picture
-----
And also I made these cute little birdie cake toppers or ornaments- this weekend that are now on my etsy shop! Check it out if you'd like :)
www.etsy.com/shop/jkartworkstudio


Picture
0 Comments

Raw Blueberry Cheesecake :.

5/12/2014

5 Comments

 
Picture
So I made something pretttty awesome for my boyfriends mom for mother's day. I made a mini one for us as well, so I know how good it is :) Hehe. Soooooo good. And soaking cashews for 5+ hours for this, is a must. Believe me. So start soaking 1 1/2 cups of cashews now! :) Then proceed to read the rest of this! 

So here ya go. After you make it, let me know how you like it! By the way if you want to replace the blueberries for strawberries or raspberries, you can too ! :)
(You will need a food processor for this )

For the crust :
1/2 cup dates
1/2 cup walnuts (almonds or pecans would work too)

For the filling: 
1 1/2 cups cashews (soaked over night or at least 5 hours)
1 cup blueberries (I used fresh, but you could also use frozen I suppose)
1/4- 1/3 cup coconut oil (melted)
1/4 cup agave
1 tsp. lemon juice

Directions:
Pour in 'crust' ingredients and pulse until the mixture sticks and holds together. Then place onto
pan and form into a crust layer. I made my own shape, but you can put it in any shape you'd like. Even a heart if you'd like :) Get creative. :) 
Then place all ingredients of filling in food processor, until very smooth, and pour on top of crust. Smooth out with a spatula, and then put into freezer to set, for at least 3 hours. And then, keep in refrigerator until time to serve :) Enjoy! Hope ya'll had a great weekend.

And these are the flowers we got her- which I wrapped in burlap for an extra pretty touch:)
Picture
5 Comments

LUSH-ious!

5/7/2014

0 Comments

 
Picture
Picture
You guys, do yourself a favor. Stop reading this and run to your nearest Lush Cosmetics store and buy yourself all of their fresh face masks. Haha. Jk. And please, don't stop reading this :( 
But seriously, I was soooooo excited to go to this store for the first time today, which might I add the customer service was great! This girl helped me learn so much about their masks. I wanted to buy all of them! But since they last for only 3 weeks, I had to chill out. Don't want to waste any of it! I'd say there is about 2-3 masks in one container, depending on how much you put on. And I know I don't do that much masks in a week, well I would if I could. And now that I AM IN LOVE, I most likely will do this everyday from now on. If my bank acct. allows it to be so. :) 

I have only tried one so far, tomorrow I will try the "Love Lettuce" one. Today I tried the "Catastrophe Cosmetic" or aka, THE amazing blueberry mask. It's literally purpley/blue from the blueberries. It felt SO GOOD. And smells a m a z i n g. Like amazing. I know exactly what I am asking for, for christmas and my birthday. Just a gift card to here. haha. But seriously do yourself a favor and find a Lush near you, or order online if there isn't one close :) And also, enjoy looking at the photo of myself where I look like a smurf. Your welcome. :)
0 Comments

Happy Cinco De Margarita!

5/6/2014

0 Comments

 
Picture
(or cinco de mayo) -Hello Hello. How is everyone doing? I hope great. It's been quite some time since my last post. But I had been doing some very productive things, so hopefully you can understand :) Lets see. First and foremost, I joined the gym! Now that is huge for me. It's been over 4 years since I've belonged to a gym. I feel so good, after working out. It definitely still is hard- just getting there. But once I do. It's really good after. So I always try to remember that feeling I feel after a workout. When I'm trying to make excuses not to go. Which happens a lot :) I've never been a workout person. Or athletic, active, etc. I grew up with hobbies being singing. Of course I've always loved swimming. But it was just for fun. I never really learned discipline when it comes to eating or working out. I think thats why I struggle so much with keeping a routine. 

Today my friend made a good point. That instead of 'writing down' a fixed plan and schedule, etc. To just wake up and that be apart of your day- just like going to work. Or other tasks you have to do. I always make it optional in my mind, and typically just get consumed with laziness :( But I am going to start trying that out. I came home today from gym and tore my 'schedule' up. Decided to just make it apart of my daily life. Sure I don't need to go everyday. But staying active when I don't go is also very important. But this is just my advice. You can obviously do, whatever is best and works for you! 

Sooooo back to yesterday. I made this dish late in the night or I would've shared it with you earlier yesterday. I got this black bean penne pasta from whole foods. I couldn't believe there was only 1 ingredient in the pasta! So I had to try it out and create a recipe around it. Very pleased with the way it turned out! My boyfriend said it was a tad bit too spicy, but spice never bothers me :) You can omit peppers and get mild salsa, if you don't like spicy :) The pasta kept together really well- just like normal pasta. After cooking it at first, it was a bit weird, but once you add sauce to it, it gets just like normal pasta. I'm sure it'd be good with alfredo or any type of regular italian pasta sauce too. It takes on the flavor of whatever sauce you put in. This pasta itself is sooooooo good for you per serving. My goodness. 
-22 grams of protein
-15 g of Fiber

Yowza!
Sooooo here is the recipe! (Scroll down)

Black Bean Mexican Casserole 
- [with TOLERANT  Black bean penne]
Picture
Picture
2 cups of Black Bean penne ( cook according to box instructions)
1 small can of diced green chilis
1 small can of tomato paste
1/2 cup salsa (I used HOT!)
1 chopped bell pepper
1/2 red onion
1/2 cup organic corn
2 cloves minced garlic
1 tsp chili powder
1/2 tsp. salt (optional)
-Add as much as you want cashew cheeze, after baking. 
-Avocado & Cilantro for topping

After you cook pasta, place all ingredients in bowl and stir.
Then place in a oven safe pan and bake for 15 minutes at 425.
And then finito! 

If you'd like to enjoy it with a nice refreshing TDK margarita, you can do that too :)
So heres my recipe I made last night.

Sparkling Grapefruit Margarita:
For 1 drink. (Salt your rim of glass first ;)

1/4c Grapefruit Zevia Sparkling soda
Juice of 1 lime
1.5 oz Tequila
.5 oz of Triple Sec

Mix it up and put a festive straw in there and enjoy!!




0 Comments
    Picture

    Recipe
    ​Index:

    All
    Air Fryer Recipes
    Almond Butter Nutella
    Almond Butter Sauce
    Appetizers
    Apple Pie Cinnamon Rolls
    Avocado Brownies
    Avocado Crema
    Avocado Toast
    Baked Eggplant Fries
    Baked Queso Fresco Pasta
    Banana Soft Serve
    Basil Mayo
    BBQ Chicken Dip
    BBQ Chicken Snack Wrap W/ Ranch Coleslaw
    BBQ Tofu Tenders
    Bell Peppers
    Black Bean Mexican Casserole
    Blackberry Cheesecake Thumbprint Cookies
    Blueberry Banana Smoothie Bowl
    Blueberry Chia Jam
    Blueberry Coconut Fudge
    Breakfast Recipes
    Breakfast Tostada
    Broccoli Brown Rice & Bechamel Casserole
    Brownie Ballz (Keto)
    Brussels Sprouts
    Buffalo Cauliflower
    Buffalo Cauliflower Tater Tots
    Buffalo Chicken Bell Peppers
    Buffalo Chicken Salad (Keto)
    Buffalo Sauce Recipes
    Butternut Squash Soup
    Cacao Truffles
    Caprese
    Caprese Polenta Bites
    Cashew Cheeze
    Cashew Cilantro Crema
    Cashew Ranch
    Cauliflower Crust Pizza
    Cauliflower Rice
    Cauliflower Tater Tots
    Chia Jam
    Chia Jam : Blueberry
    Chia Pudding
    Chicken Alfredo Stuffed Potatoes
    Chicken Caesar Salad Tacos
    Chicken Recipe
    Chicken Recipes
    Chicken Salad
    Chicken Satay
    Chickpea Curry Taquitos
    Chickpea "Tuna" Salad
    Chipotle Mayo
    Chocolate Bark
    Chocolate Dipped Peanut Butter Cookies
    Chocolate Glazed Donuts (Keto)
    Chocolate Hazelnut Cold Brew
    Chocolate Pumpkin Almond Butter Cups
    Cilantro Lime Avocado Aioli
    Cinnamon Roll Donuts (Keto)
    Cinnamon Toast Crunch PB Cups
    Coconut Bacon
    Coconut Chocolate Chip Oatmeal Cookies
    Coconut Glaze
    Coconut Peanut Butter Eggs
    Coconut Water
    Coleslaw
    Cookies
    Crab Rangoon Taquitos
    Crispy Rice
    Crispy Rice Recipes
    Curried Cauliflower Soup (Keto + Vegan)
    Curried Lentil Soup
    Dan Dan Noodles
    Date Night Dinner Recipes
    Desserts
    Deviled Eggs
    Dinner Recipes
    Drunken Noodles
    Easy Dinners
    Easy Recipes
    Egg Salad
    Elote
    Esquites
    Fall Desserts
    Fall Recipes
    Fall/Winter Recipes
    Fiesta Polenta Bites
    Fig & Almond Butter Toast
    Fig + Ricotta
    Fried Brown Rice
    Game Day Snacks
    Garlic Parmesan Tofu
    Gingerbread Peanut Butter Patties
    Gluten Free Bread Crumbs
    Gluten Free Chips
    Gluten Free Desserts
    Gluten Free Recipes
    Gluten Free Toast
    Granola
    Green Curry Sauce
    Grits
    Guacmole
    Hearts Of Palm Mozzarella Sticks
    High Protein Recipes
    Holiday Desserts
    Hummus Wrap
    Jackfruit Enchiladas
    Jackfruit Jalapeno Poppers
    Jalapeño Cornbread Muffs
    Jalapeno Poppers
    Jalapeno Popper Toast
    Keto
    Keto Appetizers
    Keto Breakfast Recipes
    Keto Crispy Rice
    Keto Desserts
    Keto Lunch + Dinner Recipes
    Keto Recipes
    Keto Sauces
    Keto Side Dishes
    Key Lime Pie Cups
    Key Lime Pie Toast
    Key Lime Pie Yogurt
    Kung Pao Chicken
    Kung Pao Sauce
    Latte
    Lemon Poppyseed Muffins
    Lettuce Cups
    Lettuce Tacos
    Liquid Gold Mustard BBQ Sauce
    Loaded Radishes
    Low Carb
    Low Carb Dinners
    Low Carb Lunch Recipes
    Low Carb Recipes
    Lunch & Dinner
    Mac & Cheeze
    Madeleines
    Mango Banana Bread
    Mango Salsa
    Maple Pecan Banana Cookies
    Maple Pecan Chocolate Gingerbread Bars
    Mediterranean Cauliflower Tater Tots
    Mediterranean Chicken Salad
    Mediterranean Taco
    Mexican Casserole
    Mexican Inspired Jalapeno Poppers
    Mexican Inspired Recipes
    Mint Cheesecake Crumb Brownies
    Mint Chocolate Fudge Crunch Balls
    Mint Chutney
    Mole Sauce
    Mustard BBQ Salmon
    Mustard BBQ Sauce
    Nacho Toast
    Nature's Drink
    Nice Cream
    No Bake- Chocolate Chip Cookie Dough Balls
    No Sugar Added Pumpkin Cookies
    Oats
    Oil Free
    Orange Creamsicle Toast
    Paleo Recipes
    Pasta
    Pasta Salad
    PB & J Ice Cream
    Peanut Butter Caramel Sauce
    Peanut Butter Eggs
    Peanut Sauce
    Pecan Pie Fudge Cups
    Pesto
    Pesto Recipe
    Pita Pizza
    Poke Nachos
    Polenta
    Polenta Bites
    Polenta Recipe
    Potato & 'Beef' Enchiladas
    Pumpkin Banana Bread Cookies
    Pumpkin Bread
    Pumpkin Cake Balls
    Pumpkin Cheesecake Banana Ice Cream
    Pumpkin Cheesecake Cookies
    Pumpkin Chocolate Muffs
    Pumpkin Cream
    Pumpkin Fudge Stripes
    Pumpkin Graham Crackers
    Pumpkin Maple Donuts
    Pumpkin Pancakes
    Pumpkin Protein Bars
    Pumpkin Recipes
    Pumpkin Seed Pesto Oil Free
    Pumpkin S'mores Peanut Butter Cups
    Pumpkin Spice Milk
    Radishes
    Ranch Dressing
    Ranch Dressing Vegan
    Raw Blueberry Cheesecake
    Raw Mint Oreo Cookies
    Raw Peanut Butter Cups
    Raw Strawberry Cheesecake
    Raw Vegan Chocolate Peanut Butter Cheesecake
    Rice Paper Chips
    Ricotta
    Ricotta Toast
    Roasted Cauliflower
    Roasted Chickpeas
    Salmon Recipes
    Salsa Con Queso
    Salted Caramel Latte Chocolate Chip Cookies
    Samosa Pinwheels
    Sauce Recipes
    Sauces & Dips
    Seafood Recipes
    Shrimp
    Smoothie Recipes
    S'mores Pumpkin Bread
    Snacks
    Snickers Fudge Stripes
    Snow Balls
    Sparkling Grapefruit Margarita
    Special Occasion Dinners
    Spicy Cheezy Grits
    Spicy Mayo
    Spicy Mayo Tuna Salad
    Spicy Smoked Salmon Philadelphia Roll Style Crispy Cauliflower Rice
    Strawberry Fudge
    Stuffed Bell Peppers
    Stuffed Jalapenos
    Stuffed Potatoes
    Summer Appetizers
    Summer Desserts
    Summer Drinks
    Summer Recipes
    Supreme Pizza Stuffed Bell Peppers
    Sweet Potato Tater Tots
    Taco Recipes
    Tacos
    Taco Tuesday
    Tater Tots
    Tempura Onion Rings
    Teriyaki Almonds
    Teriyaki Brussels Sprouts
    Teriyaki Glaze
    Teriyaki Sauce
    Thai Cilantro Almond Sauce
    Thai Toast
    Toasted Coconut French Toast Sticks
    Toasted Coconut Peanut Butter Patties
    Toast Recipes
    Tofu
    Tofu Crumbles
    Tofu Lettuce Cups
    Tofu Masala
    Tofu Recipes
    Tofu Satay
    Tofu Shawarma
    Tofu Teriyaki
    Truffle Aioli
    Tzatziki Sauce
    Valentine's Day Dinner Recipes
    Vegan Chili
    Vegan Cookies
    Vegan Desserts
    Vegan Mayo
    Vegan Mexican Fiesta Pizza
    Vegan Recipes
    Vegetarian
    Watermelon Toast
    Weekday Lunch
    Whipped Ricotta
    White Pizza Zucchini Bites
    Whole 30 Recipes
    Wontons
    Wontons In Spicy Garlic Chili Oil (Keto)

    Instagram: @TheDailyKale
    Picture
    Picture
    Picture

    oh, hi !

    I'm Krysten, the founder of The Daily Kale. I'm a Health Connoisseur. Dreamer. and Believer. I believe we can change our lives for the better through eating beautiful, colorful foods...

    That's why I created The Daily Kale, for myself and for you. To share healthy recipes I make, in hopes of inspiring you and showing you how fun and easy cooking can be.
    Hope you enjoy my recipes!

    Follow me on Instagram @TheDailyKale

    Picture

    Follow Me on Pinterest

    Disclaimer: Everything posted here is just food I like to eat and sometimes tips/suggestions.
    ​Please always consult a doctor first.
Powered by Create your own unique website with customizable templates.
  • Home
  • Recipes
    • Dinner Recipes
  • Behind The Kale
    • Work with me
    • By Krysten