 These tofu lettuce cups were my lunch the other day. So flavorful, refreshing and gooooood... I decided I needed to share the recipe with you! If you try it let me know :) .
Tofu Lettuce Cups Recipe by: The Daily Kale Ingredients: 1 package of extra firm tofu 1/2- 1 tsp corn starch or tapioca flour 4 tbsp. hoisin sauce 2 tbsp. tamari (or soy sauce) 1 tsp rice vinegar 1/4 tsp ginger powder 1/4 tsp garlic powder 1-2 tbsp. sriracha 4 tbsp. red onion (chopped) 2 green onions (chopped, for topping) Black pepper (to taste) Optional add in/topping: bell peppers, cabbage, peanuts, sesame seeds, carrots Directions:
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 I’ve been in the mood to try new things lately... enter:
STRAWBERRY RICOTTA toasty toast with balsamic glaze + fresh basil. . Honestly this was not my initial toast craving. But when I discovered all the figs I seriously just bought a few days ago... we’re completely molded. Had to figure something else out. And then my boyfriend / Jose, said why not try strawberries. The dude was on to something. Cause this hit the spot! . I realize he didn’t create this and it’s been a thing- ( I looked it up) but normally I’d be like nah man, not interested in trying something new right now. But it workssssss and I’m in a mood for newnessssss. I also added my go to: hemp seeds on top. . So basically if you think something sounds weird but you’re just not sure... why not just go for it ? You might end up loving it. I know this from personal experience cause I’ve proven myself wrong with Indian food and Thai food and now their a couple of my favorite cuisines!!! Ya just never know.  Not your mama's casserole! This one is a crunchy, spicy, flavor filled dream! It's super simple. Seriously, just take my word for it. I won't over complicate it- so I'll just get right to it! First things first! Since I added there is a Low Carb + Vegan option... I'll go ahead and share those now. (I've tried all of these: low carb version and low carb vegan version, and non low carb vegan version that I've made for years. Their all good!) Options:For Low Carb: replace the rice with cauliflower rice. Leave off the tortilla chips topping. And add slices of avocado. For Vegan: Sub black beans for meat. Sub shredded cheese for cashew cheese sauce. For Low Carb Vegan: Sub black beans for chopped zucchini (1 cup) and replace shredded cheese for cashew cheese. Sub rice for cauliflower rice. Leave off the tortilla chips & add avocado slices on top. Notes: I put 3/4-1 cup of salsa because this truly depends on the type of salsa you are using. I use a creamy thicker salsa, I wouldn't suggest a watery one although it still would work just use less. Add it in slowly to see how much you will be needing. You might end up needing more. I use Trade Joe's double roasted salsa. I love! Baking time could be more depending on some factors, so keep it in an extra 5 minutes if you want it more crispy on top!  MEXICAN CASSEROLE
Recipe By: Krysten Jorgensen, The Daily Kale Ingredients:
Directions:
Please tag me on instagram @TheDailyKale #TheDailyKale, if you make this or leave a comment below!  Teriyaki Brussels Sprouts with Sriracha Mayo:
Ya know when you have an idea for something and it all just works out so well: that’s this. Some things can be fails, sure... but some things can turn out like magic :) and with that said- I really hope y’all will give these a try! Let me know if you make them! #thedailykale Teriyaki Brussels Sprouts Recipe by: The Daily Kale Ingredients: 4 tbsp tamari or soy sauce 1 tsp rice vinegar 1 tsp sesame oil 2 tbsp Lakanto golden (or coconut sugar) 1/2 tsp ginger powder 1/2 tsp garlic powder 1/4 tsp black pepper Pinch of chili flakes or cayenne (omit if you don’t like spicy) 1/2 tsp tapioca or cornstarch Bag of Brussels Sprouts Directions:
Spicy mayo Ingredients: 1/4 cup mayo (vegan or reg) 1.5 tbsp tamari 1.5-2 tbsp sriracha 1.5-2 tsp golden monkfruit (or any type of granulated sugar) 1 tsp sesame oil Directions: Stir together and voila! Drizzle over the Brussels or just directly dip them into the mayo- either way is gooood. :) anywho, hope y’all have a good day! Comment below if you make them! Follow me on: www.instagram.com/TheDailyKale  Cinnamon Toast Crunch Peanut Butter Cups: sugar free/ keto : allllll of it.
Fun fact about me: I used to love this cereal growing up. Another fact: I used to barely put milk in my cereal bowl, if I did at all. Normally I’d just put the cereal in my bowl with no milk and eat it with a spoon. Look I hate a soggy cereal, ok ?! Anyone else feel me on this?. Good news though, these treats aren’t soggy. But they are pretttty good. To make them keto/sugar free- I used @catalinacrunch cereal + @lilys_sweets chocolate chips. Y’all gotta let me know if you try them! Cinnamon Toast Crunch Peanut Butter Cups: Recipe by: The Daily Kale Ingredients: 1 cup Catalina crunch cinnamon toast cereal 1 cup @lilys_sweets chocolate chips 1 tbsp. coconut oil 7 tsp. peanut butter Directions:
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