 Air Fried Buffalo Wontons Y’all. I’m sorry (not sorry) but this was legit If you don’t try this- I’m gonna be sad for you. But I don’t wanna be sad for you, so please - just try it Not pictured is the homemade ranch I dunked each one of these in with every bite. So goooood. Oh oh! and guess what my beautiful friends, I have some options for you!
For my veg friends- use crumbled tofu, for my non veg friends, use ground chicken. For my dairy free friends, use almond cream cheese (I really like @kitehillfoods) and for my non dairy free friends, use whatever cream cheese ya like. It all works . I love giving ya options! It’s delicious either route you choose. p.s. this Buffalo sauce by @primalkitchenfoods is liquid gold. Actual liquid gold. So go ahead and save this post and tag me @thedailykale when you make it! Buffalo Wontons By: The Daily Kale 1 cup crumbled tofu or ground chicken 2-3 tbsp cream cheese * (DF or reg) 3 tbsp Buffalo sauce 3-4 tbsp green onion (chopped) 2 tbsp chopped celery 1/4 tsp garlic powder Pinch of black pepper Wonton wrappers (makes about 15) Cook the tofu crumbles or chicken in a sauce pan until fully done. Make sure there is no excess water left over. Then in a bowl stir everything together, add an extra tbsp of cream cheese if you need it to be stickier. It should be a nice sticky mix, holding together well. Take a wonton wrapper and dip your finger in water and coat the edges of the wrapper with the water. Place about 1.5 tbsp or less of the mixture in the center. Fold up the wonton wrapper. (It’s too hard to explain through words for me, so just go ahead and look that one up ). Continue until you finish the mixture. Place evenly in your air fryer, I had to do 4-5 at a time. Air fry at 385 for 5-7 minutes. Keep an eye on it! You’ll know when it’s done because it will be a golden color, but definitely don’t burn it by cooking any longer. Serve with delicious ranch and top with more scallions. Ok y’all, enjoy!!
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 Raspberry chia jam magic ✨
Can’t express the deliciousness. The beautiful flavors of summer. And all in one toast! Details: 1 piece of @unbunfoods (air fried for about 5 min at 380 flipping half way), Peanut butter, and chia jam (recipe below). #thedailykale pro tip: *air frying this bread (or any keto bread) is a game changer! My toaster sucks, it always burns certain parts of the bread- but the air fryer crisps it up evenly and doesn’t burn it! Just keep an eye on it* Chia jams are so easy to make and so fun! Honestly, I say fun because you can go at it with berries and add ons, whatever way you see fit! I know chia jam is old news- I’ve been making it for years, but if you don’t know how to make it, I got you! I have many recipes/versions on my site- but here’s how I made this one! Raspberry chia jam: 1/2 cup frozen raspberries 2 tbsp chia seeds 1 tsp lemon juice 1-2 tbsp golden monk fruit (or sweetener of choice) In a small sauce pan, add the berries and let thaw on a low heat, stirring around a bit. Once they have softened, smash with a potato masher or even a fork. Add in chia seeds, lemon juice, sweetener and stir. Let sit for about 5 minutes until it comes together and is a jam consistency. Alright y’all, enjoy!  Whipped Ricotta is magic y’all! No joke. Just trustttt.
I made this a few months ago and if you follow my instagram stories, ya know my enthusiasm when I’ve mentioned how much in love I am with it quite a few times. Soooo, Next time you go to the store, get yo self some ricotta! Can be vegan or non, that part is all up to you! Place the ricotta in the blender, add all the rest of the ingredients and watch it turn to silky smooth delicious-ness. Dude when I licked the spoon I was like HOLD UP. Whyyyyyyy have I never tried this before. So freaking good! I want this same taste bud happiness for you. So try it out- tag me if you make my recipe! Most importantly, enjoyyyyyy Details for this toasty toast: whipped ricotta, @unbunfoods bread, sliced nectarines, basil and balsamic glaze. Whipped Ricotta:
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