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Tofu Lettuce Cups (Low Carb + Vegan)

7/23/2020

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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:
  1. Chop up tofu into different small sized pieces.
  2. Place tofu in a bowl and sprinkle the tapioca or corn starch on top of and mix it around until it’s coated.
  3. In a pan sauté the chopped red onions on a low heat until fragrant.
  4. Add in the tofu and cook for a minute.
  5. On a low heat, slowly add in the sauces and spices and stir around until completely coated and combined.
  6.  Serve in lettuce cups and top with green onions and chopped peanuts.
Enjoy!
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Strawberry Ricotta Toast w/Basil + Balsamic Glaze

7/21/2020

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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.

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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!
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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.
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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.
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Mexican Casserole (Low Carb + Vegan Option)

7/19/2020

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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!
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MEXICAN CASSEROLE
Recipe By: Krysten Jorgensen, The Daily Kale

Ingredients:
  • 2 cups rice (cooked)
  • 1 cup shredded chicken (cooked)
  • 1/4 cup onion (sautéed)
  • 3/4-1 cup salsa (see Notes*)
  • 1/2 bell pepper (chopped)
  • 1/2 cup tortilla chips (crushed)
  • 3/4 cup Mexican cheese shreds
  • 1/4 cup cilantro (chopped)
  • 1/2 jalapeno (sliced)
  • 1/4 tsp paprika
  • 1/4 tsp chipotle powder 
  • 1/4 tsp cumin
  • 1/4 tsp garlic powder
  • Pinch of Salt + Black pepper
  • Sour cream (for topping, optional)
  • 9 x9 Baking Pan

Directions:
  1. Preheat oven to 425.
  2. Sautee onions in a pan until fragrant. Add in chicken and 1/2 cup of salsa and mix around on a low heat, for a few minutes.
  3. In a large sized mixing bowl, add the cooked rice and then add all spices. Stir until incorporated. Slowly add in salsa to the bowl and mix. Add in the chicken mixture from pan to the bowl and stir it all together, until combined.
  4. Spray or coat a 9x9 baking pan with coconut oil. Pour in mixture and even out with a spatula.
  5. Top evenly with the cheese. Then evenly add the crushed tortilla chips. Top with the slices of jalapeno. Bake for 20-25 minutes. *Until cheese is melted and the tortilla chips are crispy!
  6. Serve with sour cream, scallions & chopped cilantro. Most of all enjoy!

Please tag me on instagram @TheDailyKale #TheDailyKale, if you make this or leave a comment below! 
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Teriyaki Brussels Sprouts with Spicy Mayo (Keto, Paleo + Vegan)

7/18/2020

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​Teriyaki Brussels Sprouts with Sriracha Mayo:
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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:
  1. Mix together all the ingredients for the sauce in a small bowl.
  2. Par boil Brussels for 3-5 minutes.
  3. Bake or air fry for another 15-20 minutes at 400. Keeping an eye on them, as the skin can sometimes burn quickly depending on your oven.
  4. Once out of the oven/or air fryer. Place them in a pan and stir them around on a low heat with the sauce. Until their all coated with the glaze.

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
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Cinnamon Toast Crunch Peanut Butter Cups (Keto + Vegan)

7/18/2020

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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:
  1. Boil some water in a pot.
  2. Place chocolate chips in a bowl with coconut oil + 1 tsp of peanut butter. Place on top of the pot of boiling water and turn heat off. This will start to melt down and you can start stirring he mixture until it’s completely combined and smooth.
  3. Take off the top of the pot and let cool for a few minutes. Add in the cereal to the chocolate mixture.
  4. In 6 silicone muffin cups, place about 1-2 tbsp of the chocolate mixture in each cup. Then add 1 tsp of peanut butter on top in each one. Add the rest of the mixture evenly to each cup.
  5. Place in fridge for 3 hours to set. Take out to thaw, about 3-5 minutes before enjoying! 
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    Instagram: @TheDailyKale
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    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

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    Desserts


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    Disclaimer: Everything posted here is just food I like to eat and sometimes tips/suggestions.
    ​Please always consult a doctor first.

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