The Daily Kale
  • Home
  • Recipes
    • Dinner Recipes
  • Behind The Kale
    • Work with me
    • By Krysten

Key Lime Pie Yogurt [Low Carb + High Protein]

5/5/2022

0 Comments

 
Picture
I dunno about you, but I am a HUGE key lime pie fan. Like *hugeeee*. I love it. I love the tangy-ness and the subtle sweetness. Ah, it's perfect. So refreshing. I don't have the biggest sweet tooth, I'm more of a salty girl myself. Maybe that's why I love key lime pie so much, cause it's not usually super sweet.

Everything related to desserts that I make nowadays are always made with sugar free alternatives also. But you obviously don't have to use that if you don't have it. They both work interchangeably. My go to sugar alternative that I've been using for a long time is 'golden monk fruit'. That's definitely my favorite one. I can't get behind stevia or any other products at the moment, they just don't taste as good as the golden monk fruit does to me. It's the closest to a sugar in the raw type sugar to me, without that fake taste. All that to say- please use what you have and what you like here! :)

Bright, tangy and delicious!

Picture
Picture
Bright, tangy, creamy and just so so goooood. It’s high in protein and low sugar. Love meal prepping this so I can have it in my fridge ready to go. Let me know if you try it  enjoy y’all!  


Key Lime Pie Yogurt:
*Makes 2 servings for small parfaits*

Ingredients:
  • 1 scoop Vanilla protein powder
  • 1/4 cup Lime or Key lime juice 
  • Zest of 1/2 Lime
  • 1.5 cup Greek yogurt
  • 1-2 tbsp. sugar of choice (I used golden monk fruit) 
  • 2-3 tbsp. Maple syrup (I used sugar free)
  • Drop of vanilla extract 


Directions:
  1. Mix everything together in a bowl and stir until completely combined.
*I added a few tsp of spinach juice for a green color, but obviously you don’t have to- and no it doesn’t change the flavor at all!* You can use a natural green food dye if you prefer.


For the parfait: 
  • 4 tbsp. Granola of choice 
  • 2 tbsp. toasted coconut
  • 5-6 tbsp. Key Lime Pie Yogurt (above)


Directions:
  1. Place granola in a small glass
  2. Top with a little toasted coconut
  3. Top with a couple of tbsp. of the yogurt.
  4. Repeat for another layer.
  5. Garnish with more lime zest (optional)
  6. Enjoy! 
Picture
0 Comments

Toasted Coconut French Toast Sticks w/ Coconut Glaze and ‘Nutella’ (Gluten Free + Sugar Free)

8/5/2021

0 Comments

 
Picture
Toasted Coconut French Toast Sticks w/ Coconut Glaze and ‘Nutella’
Recipe by Krysten Jorgensen/ The Daily Kale


​Ingredients:
  • 2 pieces of bread
  • 1 egg
  • 2 tbsp coconut milk (from a can)
  • Pinch of salt
  • 1/2 tbsp Vanilla extract
  • 1 tbsp Sugar
  • Pinch of Cinnamon 

  • 1/2 cup shredded coconut
  • 1/8th tsp of cinnamon
  • 1/2 tsp sugar

Directions:
  1. Cut bread into slices. My bread was pretty small so each bread I cut into 3 slices, 6 total.
  2. In a bowl stir together the egg, vanilla, milk, salt and 1 tbsp sugar.
  3. On a separate plate place the shredded coconut, sugar and cinnamon and stir around lightly. Dip each slice into the egg mixture and let the excess drip off.
  4. Then dip all sides I to the shredded coconut mixture, until all of it is coated, tapping off the excess.
  5. Cook them in a pan on a medium heat, turning on each side until all sides are cooked. I added a drizzle of the coconut glaze I made and dipped them into this chocolate hazelnut spread. It was SO good. But that’s up to you. It would be great with just maple syrup as well (I tried it.)
Enjoy y’all!

Coconut glaze:

Ingredients:
  • 4 tbsp coconut milk (from can)
  • 2 tbsp powdered monkfruit (or sugar)
  • 2 tsp lemon juice

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.
0 Comments

Whipped Ricotta Toast w/ Nectarines

6/1/2021

0 Comments

 
Picture
Whipped Ricotta is magic y’all! No joke. Just trustttt.

I made this a few months ago and if you follow my instagram stories, ya know my enthusiasm when I’ve mentioned how much in love I am with it quite a few times.

Soooo, Next time you go to the store, get yo self some ricotta! Can be vegan or non, that part is all up to you! Place the ricotta in the blender, add all the rest of the ingredients and watch it turn to silky smooth delicious-ness. Dude when I licked the spoon I was like HOLD UP. Whyyyyyyy have I never tried this before. So freaking good! I want this same taste bud happiness for you. So try it out- tag me if you make my recipe! Most importantly, enjoyyyyyy

Details for this toasty toast: whipped ricotta, @unbunfoods bread, sliced nectarines, basil and balsamic glaze.

Whipped Ricotta:
  • 1 container of ricotta
  • 3 tbsp fresh basil
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/4 tsp salt
  • 1-2 tbsp olive oil

Instructions:
  1. Blend everything together until its silky smooth!
  2. Spread on toast or even use it as a dip for veggies, crostini or crackers. You really can NOT go wrong with this!
0 Comments

Chocolate Peanut Butter Cookies (Healthy, No Sugar Added)

6/2/2015

0 Comments

 
Picture
Picture
Picture
Picture
Picture
Why hello there!

I am so excited to share with you maybe my favorite cookie recipe yet. I really don't make much cookies.  But when I do, I like them to be sort of fluffy and always soft & chewy. I'm not a hard, crunchy cookie type person. So if thats what your looking for, this will not be for you. Just a heads up. ;)

So back to my magical cookies. There once was a place in L.A. that I actually worked at, and lived very close to... Called Mani's Bakery. It probably was the first place I ever learned about anything to do with healthy food. Cause believe me, I had no idea. Your girl used to eat at In n Out and other fast food spots more than once a day. And I could take down a 2 liter of Mountain dew with no help needed. Pretty bad. Which is why it's strange, but good that I am where I am now. A person who can't even handle a normal amount of sugar? Craziness right ? I really can't. My heart starts beating so fast. Now back to Mani's. This place was so popular. Let me tell you. I waited on so many famous people. SO MANY. It was the perfect place! It had a whole section on the menu that was vegan. And that could be made vegetarian. And another half that was not vegan. ALL of it was healthy. They even had separate kitchens in the back for the veg. part and non veg. part. So awesome. But what probably was the coolest was that vegans & non vegans a like could come to a place & enjoy their own food together and all of it was healthy!
The other awesome part was their bakery section. After all it was called Mani's Bakery. 
They had these beautiful cookies, muffins, pies, cakes and more. So good. They were all not sweetened with sugar too. Instead they used fruit juice. So awesome. Very sad this place isn't there anymore. It's still in my dreams <3 And I'll continue to talk about how awesome it was and hopefully someday it'll reappear :)

Ok. So thanks to Mani's. I got inspired yesterday to make a cookie without sugar, butter & eggs. I think thats why I don't bake that much. It seems impossible sometimes to avoid those things. Well what will I replace it with, etc? I have the answers here for you my people! Ok. 

1 cup Sugar = 1 cup mashed bananas
1 cup butter or oil = 1 cup unsweetened apple sauce
1 egg = 1 flax or chia egg (1 tbsp. flax or chia seeds mixed with 3 tbsp water)


Kapeesh?  THAT'S IT. Now the world is yours! Go ahead and make some stuff!

These cookies I made tasted like a soft fluffy cookie/muffin. So good. Please try it!

THE DAILY KALE'S CHOCOLATE DIPPED PEANUT BUTTER COOKIES

  • 1/2 cup & 1 tbsp. peanut butter, (I used no salt/no sugar added peanut butter)
  • 1 cup mashed bananas
  • 1/2 cup unsweetened apple sauce
  • 1 chia egg, (1 tbsp chia seeds mixed with 3 tbsp. water)
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 1/4 cup whole wheat pastry flour (or gluten free flour of choice)


DIRECTIONS: cookies


  1. Preheat oven to 350.
  2. Mix together wet ingredients in a bowl. 
  3. Mix together dry ingredients in a bowl.
  4. Mix both wet & dry together.
  5. Spoon out some dough and place on parchment paper lined pan. I wet my hands very lightly and smashed the cookies down to become a cookie shape. Don't overly wet your hand because you don't want the cookie to get to wet from doing this.
  6. Cook for 8-10 minutes. Until firm, but also somewhat soft. 
  7. Let cookies cool on a baking rack. 
  8. Once cookies are cool you can dip them in the chocolate sauce! 
  9. Place in freezer for 10 minutes to let the chocolate get set. 
  10. Store in fridge & most importantly enjoy your creation! :)





CHOCOLATE SAUCE
  • 1/3 cup cacao powder
  • 3 tbsp. coconut oil
  • 1-2 tbsp. 100% maple syrup
  • pinch of salt


DIRECTIONS : chocolate sauce


  1. Place all ingredients in a bowl and stir. 
  2. Dip cooled cookies half way in sauce and place on a parchment paper, and freeze for 10 minutes to set cookies. Store in fridge to make sure they don't melt.
Picture
Picture
Picture
0 Comments

Healthy Lemon Poppy Seed Muffins

6/1/2015

0 Comments

 
Picture
So I have this rule. 

Anything I make in my kitchen that is a dessert.... Has to be healthy. And I don't mean just saying like, Ohh I didn't use refined sugar so it's okay. Ahem, no. I have some food rules. That is for sure. As in... I don't ever have anything but whole wheat flour products.  Never will I eat white rice, or white pasta, etc. I'm a stickler. And there is more to it also than just being 'whole wheat'. MEH, that is a whole other post. Haha. Bottom line read your ingredients before you buy. And I have completely gone off on a tangent haven't I ! Geez. OK. Back to what I was saying about my desserts are super healthy. Almost to the point where I will jeopardize the consistency of what that specific dessert is supposed to be like. But hey- it still tastes great and has way less bad stuff! Like these bad boy muffins.

I wanted muffins badly yesterday morning. But no, I'm not gonna put a huge amount of sugar and maple syrup or whatever. I think thats crazy and unnecessary. So I don't do it! And by the way- the boyfriend loved them. SO thats alright, alright, alright then! 


THE DAILY KALE'S LEMON POPPY SEED MUFFINS

  • 2 cups whole wheat pastry flour (or gluten free)
  • 1/2 cup coconut sugar
  • 1 tsp baking powder
  • 1/2 tsp. pink salt
  • 2 tbsp. poppy seeds
  • 2 chia or flax eggs
  • 3 tbsp. lemon juice
  • 1/2 cup almond milk
  • 1/4 cup unsweetened apple sauce


DIRECTIONS

  1. Preheat oven to 375
  2. Mix wet ingredients together.
  3. In a separate bowl mix dry ingredients. Then mix wet & dry together and stir.
  4. Grease muffin pan with coconut oil. 
  5. Bake for 10-15 minutes.
Picture
Picture
Picture
0 Comments
<<Previous
    Picture

    Recipe
    ​Index:

    All
    Air Fryer Recipes
    Almond Butter Nutella
    Almond Butter Sauce
    Appetizers
    Apple Pie Cinnamon Rolls
    Avocado Brownies
    Avocado Crema
    Avocado Toast
    Baked Eggplant Fries
    Baked Queso Fresco Pasta
    Banana Soft Serve
    Basil Mayo
    BBQ Chicken Dip
    BBQ Chicken Snack Wrap W/ Ranch Coleslaw
    BBQ Tofu Tenders
    Bell Peppers
    Black Bean Mexican Casserole
    Blackberry Cheesecake Thumbprint Cookies
    Blueberry Banana Smoothie Bowl
    Blueberry Chia Jam
    Blueberry Coconut Fudge
    Breakfast Recipes
    Breakfast Tostada
    Broccoli Brown Rice & Bechamel Casserole
    Brownie Ballz (Keto)
    Brussels Sprouts
    Buffalo Cauliflower
    Buffalo Cauliflower Tater Tots
    Buffalo Chicken Bell Peppers
    Buffalo Chicken Salad (Keto)
    Buffalo Sauce Recipes
    Butternut Squash Soup
    Cacao Truffles
    Caprese
    Caprese Polenta Bites
    Cashew Cheeze
    Cashew Cilantro Crema
    Cashew Ranch
    Cauliflower Crust Pizza
    Cauliflower Rice
    Cauliflower Tater Tots
    Chia Jam
    Chia Jam : Blueberry
    Chia Pudding
    Chicken Alfredo Stuffed Potatoes
    Chicken Caesar Salad Tacos
    Chicken Recipe
    Chicken Recipes
    Chicken Salad
    Chicken Satay
    Chickpea Curry Taquitos
    Chickpea "Tuna" Salad
    Chipotle Mayo
    Chocolate Bark
    Chocolate Dipped Peanut Butter Cookies
    Chocolate Glazed Donuts (Keto)
    Chocolate Hazelnut Cold Brew
    Chocolate Pumpkin Almond Butter Cups
    Cilantro Lime Avocado Aioli
    Cinnamon Roll Donuts (Keto)
    Cinnamon Toast Crunch PB Cups
    Coconut Bacon
    Coconut Chocolate Chip Oatmeal Cookies
    Coconut Glaze
    Coconut Peanut Butter Eggs
    Coconut Water
    Coleslaw
    Cookies
    Crab Rangoon Taquitos
    Crispy Rice
    Crispy Rice Recipes
    Curried Cauliflower Soup (Keto + Vegan)
    Curried Lentil Soup
    Dan Dan Noodles
    Date Night Dinner Recipes
    Desserts
    Deviled Eggs
    Dinner Recipes
    Drunken Noodles
    Easy Dinners
    Easy Recipes
    Egg Salad
    Elote
    Esquites
    Fall Desserts
    Fall Recipes
    Fall/Winter Recipes
    Fiesta Polenta Bites
    Fig & Almond Butter Toast
    Fig + Ricotta
    Fried Brown Rice
    Game Day Snacks
    Garlic Parmesan Tofu
    Gingerbread Peanut Butter Patties
    Gluten Free Bread Crumbs
    Gluten Free Chips
    Gluten Free Desserts
    Gluten Free Recipes
    Gluten Free Toast
    Granola
    Green Curry Sauce
    Grits
    Guacmole
    Hearts Of Palm Mozzarella Sticks
    High Protein Recipes
    Holiday Desserts
    Hummus Wrap
    Jackfruit Enchiladas
    Jackfruit Jalapeno Poppers
    Jalapeño Cornbread Muffs
    Jalapeno Poppers
    Jalapeno Popper Toast
    Keto
    Keto Appetizers
    Keto Breakfast Recipes
    Keto Crispy Rice
    Keto Desserts
    Keto Lunch + Dinner Recipes
    Keto Recipes
    Keto Sauces
    Keto Side Dishes
    Key Lime Pie Cups
    Key Lime Pie Toast
    Key Lime Pie Yogurt
    Kung Pao Chicken
    Kung Pao Sauce
    Latte
    Lemon Poppyseed Muffins
    Lettuce Cups
    Lettuce Tacos
    Liquid Gold Mustard BBQ Sauce
    Loaded Radishes
    Low Carb
    Low Carb Dinners
    Low Carb Lunch Recipes
    Low Carb Recipes
    Lunch & Dinner
    Mac & Cheeze
    Madeleines
    Mango Banana Bread
    Mango Salsa
    Maple Pecan Banana Cookies
    Maple Pecan Chocolate Gingerbread Bars
    Mediterranean Cauliflower Tater Tots
    Mediterranean Chicken Salad
    Mediterranean Taco
    Mexican Casserole
    Mexican Inspired Jalapeno Poppers
    Mexican Inspired Recipes
    Mint Cheesecake Crumb Brownies
    Mint Chocolate Fudge Crunch Balls
    Mint Chutney
    Mole Sauce
    Mustard BBQ Salmon
    Mustard BBQ Sauce
    Nacho Toast
    Nature's Drink
    Nice Cream
    No Bake- Chocolate Chip Cookie Dough Balls
    No Sugar Added Pumpkin Cookies
    Oats
    Oil Free
    Orange Creamsicle Toast
    Paleo Recipes
    Pasta
    Pasta Salad
    PB & J Ice Cream
    Peanut Butter Caramel Sauce
    Peanut Butter Eggs
    Peanut Sauce
    Pecan Pie Fudge Cups
    Pesto
    Pesto Recipe
    Pita Pizza
    Poke Nachos
    Polenta
    Polenta Bites
    Polenta Recipe
    Potato & 'Beef' Enchiladas
    Pumpkin Banana Bread Cookies
    Pumpkin Bread
    Pumpkin Cake Balls
    Pumpkin Cheesecake Banana Ice Cream
    Pumpkin Cheesecake Cookies
    Pumpkin Chocolate Muffs
    Pumpkin Cream
    Pumpkin Fudge Stripes
    Pumpkin Graham Crackers
    Pumpkin Maple Donuts
    Pumpkin Pancakes
    Pumpkin Protein Bars
    Pumpkin Recipes
    Pumpkin Seed Pesto Oil Free
    Pumpkin S'mores Peanut Butter Cups
    Pumpkin Spice Milk
    Radishes
    Ranch Dressing
    Ranch Dressing Vegan
    Raw Blueberry Cheesecake
    Raw Mint Oreo Cookies
    Raw Peanut Butter Cups
    Raw Strawberry Cheesecake
    Raw Vegan Chocolate Peanut Butter Cheesecake
    Rice Paper Chips
    Ricotta
    Ricotta Toast
    Roasted Cauliflower
    Roasted Chickpeas
    Salmon Recipes
    Salsa Con Queso
    Salted Caramel Latte Chocolate Chip Cookies
    Samosa Pinwheels
    Sauce Recipes
    Sauces & Dips
    Seafood Recipes
    Shrimp
    Smoothie Recipes
    S'mores Pumpkin Bread
    Snacks
    Snickers Fudge Stripes
    Snow Balls
    Sparkling Grapefruit Margarita
    Special Occasion Dinners
    Spicy Cheezy Grits
    Spicy Mayo
    Spicy Mayo Tuna Salad
    Spicy Smoked Salmon Philadelphia Roll Style Crispy Cauliflower Rice
    Strawberry Fudge
    Stuffed Bell Peppers
    Stuffed Jalapenos
    Stuffed Potatoes
    Summer Appetizers
    Summer Desserts
    Summer Drinks
    Summer Recipes
    Supreme Pizza Stuffed Bell Peppers
    Sweet Potato Tater Tots
    Taco Recipes
    Tacos
    Taco Tuesday
    Tater Tots
    Tempura Onion Rings
    Teriyaki Almonds
    Teriyaki Brussels Sprouts
    Teriyaki Glaze
    Teriyaki Sauce
    Thai Cilantro Almond Sauce
    Thai Toast
    Toasted Coconut French Toast Sticks
    Toasted Coconut Peanut Butter Patties
    Toast Recipes
    Tofu
    Tofu Crumbles
    Tofu Lettuce Cups
    Tofu Masala
    Tofu Recipes
    Tofu Satay
    Tofu Shawarma
    Tofu Teriyaki
    Truffle Aioli
    Tzatziki Sauce
    Valentine's Day Dinner Recipes
    Vegan Chili
    Vegan Cookies
    Vegan Desserts
    Vegan Mayo
    Vegan Mexican Fiesta Pizza
    Vegan Recipes
    Vegetarian
    Watermelon Toast
    Weekday Lunch
    Whipped Ricotta
    White Pizza Zucchini Bites
    Whole 30 Recipes
    Wontons
    Wontons In Spicy Garlic Chili Oil (Keto)

    Instagram: @TheDailyKale
    Picture
    Picture
    Picture

    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

    Picture

    Follow Me on Pinterest

    Disclaimer: Everything posted here is just food I like to eat and sometimes tips/suggestions.
    ​Please always consult a doctor first.
Powered by Create your own unique website with customizable templates.
  • Home
  • Recipes
    • Dinner Recipes
  • Behind The Kale
    • Work with me
    • By Krysten