Honestly, I have forgotten about your standard PSL since having this in my life. Chocolate Hazelnut + Pumpkin are a POWER couple. Tag me on IG if ya make it! (Option for a hot version at the end!)
Chocolate Hazelnut Cold Brew
Add above ingredients to blender and blend well until everything is combined.
Add everything together and blend using a frother, you can also blend on a low speed in your blender if you don’t have a frother.
Building the drink:
*To make this a hot drink sub out the cold brew for 8 oz of drip coffee. Blend the chocolate hazelnut spread of your choice with the coffee until combined.
*If you're interested in trying Nut Pods or Choc Zero, use my discount code on their website! : thedailykale
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:
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
Place all ingredients together in a blender and blend until creamy and smooth.
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
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)
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.
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
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
1 Salmon filet (thawed)
3-4 tbsp mustard bbq sauce
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)
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:
Stir everything together in a bowl until smooth and creamy.
For the ranch:
My vegan ranch is here
My non vegan ranch is here