 Breakfast Tostada coming in hot!
Right here we got an over easy egg, puréed black beans, queso fresco, tomatoes, onions, cilantro, all on top of a @sietefoods tortilla and drizzled with my cilantro lime avocado crema Sooo good, for real! The crema takes minutes to whip up and the fact that you can put it on a whole bunch of other things makes it even better * Also to make this tostada I took their cassava coconut tortilla and air fried it at 380 for 5-7 minutes flipping half way. Keep an eye on it so ya don’t burn it! Fun fact: I almost did Cilantro Lime Avocado Crema: Ingredients: 1/2 avocado 2 tbsp mayo Juice of half lime Handful of cilantro 1 green onion Pinch of salt (to taste) Pinch of Paprika Pinch of Cumin 1 Garlic clove Directions: Place all ingredients together in a blender and blend until creamy and smooth. Enjoy y’all!
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 Summer ain’t over til it’s over… and sorry my fellow pumpkin loving friends, but it ain’t over yet! So with that being said…
I give you: Strawberry Orange Toasted Coconut Freezer Fudge And now some facts about me that you didn’t ask for: I have a weird rule with putting up decorations too early and also leaving them up after a certain date. And so even though Halloween is legit my favorite holiday… I’m holding off on all the fun stuff until I feel it’s the right time. So here we are. I hope y’all enjoy this one #thedailykale recipe: Ingredients: 1 cup fresh strawberries 6 tbsp coconut butter (not oil) 1.5 tbsp orange juice 2 tbsp monk fruit mixed w/ 1 tbsp hot water (@lakanto golden) 1/2 tsp vanilla 1 tbsp coconut milk (from can) Directions: Blend the berries, coconut milk and orange juice together until the berries have been broken down quite a bit. Then add in all the rest of the ingredients and blend on high until it’s completely combined. Pour into a parchment paper lined loaf pan. Freeze for 10 minutes, then add on your toppings, I used slices of oranges, strawberries and toasted coconut. Freeze for 30-40 minutes. Take out, make sure it’s solid and then cut into pieces. Store in the freezer and take out to thaw a few minutes before having a slice. Enjoy! *also don’t forget my discount code for Lakanto is: thedailykale  In this episode of Salads Don’t Have To Be Boring: I bring you… dun dun dun:
Plum + Halloumi Arugula Salad with Basil chimi churri . Bruh bruh bruh. This was so gooooood. I can’t wait for y’all to try this honestly. Cause you’ll be like, boring salads WHO? for real man…y’all will bring the flavors with this one! Try it out I hope y’all love it details and recipe for my basil chimichurri below #thedailykale Salad details: Arugula, halloumi, plum, avocado, hemp seeds, watermelon radish, walnuts, pistachios and basil chimichurri. Basil Chimichurri: Ingredients: 1/2 cup fresh basil 1/4 cup fresh parsley 1 clove garlic 3 tbsp olive oil 2 tsp apple cider vinegar Salt and pepper (to taste) Pinch of dried oregano Directions: Blend everything together. Add about 1 tsp water if needed to thin out. Enjoy !  Mustard BBQ Air Fried Salmon yall ! Also the base of this not boring at all salad is in fact, Coleslaw. And y’all know how I feel about my dang coleslaw! Tis love ! So anywho, I took my liquid gold (or mustard bbq sauce) and marinated the salmon with it, air fried it and voila! All the other good stuff in this bowl : arugula, grilled corn, avocado, tomato, bell peppers, onions and RANCH ! The only thing not missing from this is flavors! It also reminds me of back home.. I hope y’all give it a try and love it! enjoy y’all Mustard BBQ Salmon Ingredients: 1 Salmon filet (thawed) 3-4 tbsp mustard bbq sauce Directions: Cut salmon filet into cubes (skin off). Marinate salmon in 3-4 tbsp of my liquid gold (mustard bbq sauce) for a min. of 15 minutes. Air fry at 390 for 6-8 minutes. Prepare coleslaw (recipe below) and mix with some arugula. Place in the bowl. Add the salmon. Top with all of the other ingredients and more sauce! (If you’d like, I definitely like) Coleslaw: Ingredients:
Directions: Mix together everything except the coleslaw in a bowl until it’s smooth and combined. Toss it in with the coleslaw mix until it’s coated. Mustard BBQ/ Liquid gold: Ingredients:
Directions: Stir everything together in a bowl until smooth and creamy. For the ranch: My vegan ranch is here My non vegan ranch is here Toasted Coconut French Toast Sticks w/ Coconut Glaze and ‘Nutella’ (Gluten Free + Sugar Free)8/5/2021  Toasted Coconut French Toast Sticks w/ Coconut Glaze and ‘Nutella’
Recipe by Krysten Jorgensen/ The Daily Kale Ingredients:
Directions:
Coconut glaze: Ingredients:
Directions: Place everything in a bowl and stir until smooth. Tag me on IG if ya make it! Notes I pan fried these but you can always air fry or bake them, if you prefer. |
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