A super flavorful meal that ya may or may not know that ya needed ! Look, this is honestly super easy. So give it a try! You’ll be like whoahhhhh, I just made this? and it’s not from a restaurant !? Kinda like, the feeling I’m alwayssss seeking when I make food. It feels real good to make stuff on your own! I want y’all to feel that way too. So give this a go- and definitely tag me with your re-creations! As always, y’all enjoy !
*Stir everything together in a small bowl.
Place in a sauce pan on low heat until it gels up. (About 30 sec) This will take a very small amount of time, don’t over cook or it will get very sticky.
*Stir together until smooth and creamy.
How to plate this:
*If using chicken (2 breasts) instead of tofu, double the teriyaki sauce ingredients*
Look, let me be real with y'all.... I'm not always down to try 'trends' ahem, for instance: PASTA CHIPS... why you ask? Oh because it didn't work for me. Like not one bit. My jaw hurt after eating a few of the so called 'chips' I made... I wasted a box of gluten free pasta, and that makes me sad all day. Butttttttt what doesn't make me sad is the beauty of ricotta toast.
It's not a trend to me.... since it's been something I've been enjoying for quite some time... But if it means folks are now into it that weren't before, well good for them! Happy to know other people out there are giving it a try and realizing how amazing it is! Whether it's whipped, with fruit or honey, or in a savory way... it is delicious! Like very very good. Soooo that being said, here are some ways I have ricotta-d my toast over the years. By all means use vegan ricotta if your dairy free/vegan too! Whatever works for ya! Just enjoy ;)
Strawberries, Ricotta, Basil, Hemp Seeds + Balsamic Glaze
Pasta salad has a real special place in my heart.
I remember those pasta salad boxes I used to buy when I first moved out here on my own. That was a meal that was on repeattttt. Cause it was so easy, also was a little boring, not gonna lie... since it was not that flavorful.
But! When we make food now - we make it flavorfullllll. which is exactly what this is.
This beautiful green goddess sauce is by @clarkbar via @nytcooking - which is a must try. It’s so refreshing and worked perfectly in this.
*Ususally I make my own recipes for sauce and everything else, but her sauce looked so good I had to give it a try, and it didn't dissapoint! Find her recipe: here *
*Oh and I add balsamic glaze to it at one point and it was soooo good!
Have you ever tried something that you absolutely thought sounded strange- but then when you tasted it, it was a beautiful flavor explosion?
I do believe it!
So while you (and my boyfriend) may think this sounds strange, you might be pleasantly surprised! These flavors together were so good- I got soooo excited to share this with y'all !
It's also just a really beautiful combination of colors and I love looking at it. I hope you do too!
Okay y'all, let me get right to it.
You will need one batch of avocado crema (you won't use all of it for this, you'll have some left over, but you'll be so happy you do!
Drizzle it on tacos, dip chips in it, you really can't go wrong with this crema, I love making it- and most importantly eating it!)
And then slices of watermelon. I cut my in rectangle shapes for this to give it a handheld 'toast' feel.
(Makes 4 Slices)
Place all ingredients together in a blender and blend until creamy and smooth.
It’s just soooooooo good.
I told y’all last year that I was gonna make my own OG versions of fudge stripes for every season... so here we are!
Just to recap, I’ve made Pumpkin, Ginger Bread + Orange Creamsicle... who knows what’s next! Fudge Stripes were hands down one of my favorites when I was a kid, so this is me showing my appreciation to them...
Tag me @thedailykale if you make it! Enjoy y’all! #thedailykale
Snickers Fudge Stripes
recipe by The Daily Kale, aka Krysten Jorgensen
2 cups almond flour
1 scoop protein powder ( I used @FourSigmatic)
1/2 tsp cinnamon
4 tbsp golden monk fruit (Sub any granulated sugar)
Pinch of salt
4 tbsp coconut oil (melted)
2-4 tbsp almond milk*
5. Place in between two pieces of parchment paper and press it out evenly with your hands or even a roller, but I just used my hands.
6. Cut out circles with a measuring cup, and use a shot glass or something similar to cut out the small hole in the middle. Continue until you finish all the dough.
***These made 9 cookies for me. It varies depending on how thick you make the dough. Don’t make them to thin because you want them to be sturdy enough to hold up!
7. Bake for 17 -20 minutes.
***These will need to let sit for at least 5 minutes to form, so don’t overlook- they are not meant to be touched/picked up right after they get out of the oven. So be patient and give them a minute to continue forming/cooking while they cool. Definitely don’t dip them in the chocolate while they are hot. Make the caramel and the chocolate while they are cooling.
Peanut Butter Caramel:
Stir everything together until smooth and creamy.
Add more creamer/nut milk if necessary.
Chocolate fudge ( for topping/bottom)
1 cup chocolate chips
1 tsp coconut oil
3-4 tbsp coconut milk/or cream (can)
*Chopped Peanuts for topping (2-3 tbsp)