 I’ve ate a lot deviled eggs in my day. It’s always been my favorite thanksgiving food... but yoooooo, for real, ya gotta try this out! And then you can take this to your next party/thanksgiving/holiday party or really wherever... You really could even eat these for breakfast ya know, it’s eggs after all. Have a party in your kitchen! why not ?! I have zero rules just be sure to enjoy! tag me if ya make it! Spicy Mayo Deviled Eggs w/ Teriyaki Sauce Recipe by: Krysten Jorgensen aka The Daily Kale Makes 6 servings (1 half of an egg) Double recipe depending on how many you need! Ingredients:
Instructions:
 
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 Welcome to my boyfriend’s FAVORITE thing ever = Crispy Rice. Every time we order sushi, this has always been his number one go to. He loves it oh so much. So I was like hmmmm, let me try and remake this. But I always gotta put my own spin on it ...that’s how this idea of mine came to life: Spicy Smoked Salmon Philadelphia Roll Style Crispy Cauliflower Rice. It’s a mouthful (no pun intended ). Anddddd being the non cauliflower believer that he is, he actually loved it! Yay I hope y’all love it too! Tag me @thedailykale if you try it Crispy rice
Spicy Salmon:
Teriyaki sauce
Toppings: Sesame seeds Scallions (chopped) Jalapeño (slices) Cucumber (slices) Spicy Mayo 1/4 cup mayo (@primalkitchenfoods) 1.5 tbsp tamari 1.5-2 tbsp sriracha 1.5 tsp golden monk fruit (or any type of granulated sugar) 1 tsp sesame oil *Stir together. Directions:
Enjoy my friends ! #thedailykale
 Egg Salad but put it on a cucumber slice for the freshest lil’ bite.
If you know me at all- then by now you know my love for bite sized food. I used to wanna be an event/ party planner (all thanks goes to J Lo ) but now that’s transformed into a love for making fun party • finger food. So here we are with these lil’ bites.... sharing my og egg salad recipe with y’all below- I made it again last week and it definitely didn’t last very long in our fridge soooo good. Need to make more! I topped these with @brightfreshmicro greens, purple cabbage and cherry tomatoes. Tag me @thedailykale if you try it, always love seeing your re-creations! Hope y’all have a great day #thedailykale Recipe: 6 boiled eggs (I used @vitalfarms) 2 tbsp Dijon mustard 1- 2 tbsp chopped scallions 4 tbsp chopped celery (or jalapeños for spiciness) 1 tsp pickle juice (or jalapeño juice) 1/2 tsp lemon juice 3-4 tbsp mayo ( @primalkitchenfoods avocado oil mayo) Generous Sprinkle of: Paprika Garlic powder Black pepper *& Salt to taste Chopped your eggs into small pieces. Then add everything together in a bowl and stir. Salt to taste. Serve however you’d like but, I highly suggest trying it this way, on a cucumber.  Have you ever tried white pizza (Bianca Pizza) ? It’s legit my favorite type of pizza. No red sauce, only olive oil as the base, mozzarella, garlic (lotsssss of garlic), ricotta, spinach and fresh basil. Simple-ish, but amaaaaaaazing. I tried these out last year on a longer piece of zucchini, or boats as some call it. But I wasn’t into them as much as these little pizza bites ! I hope you like them too!
Make sure to tag me on Instagram: @thedailykale if you make them! Recipe by: The Daily Kale Ingredients: 2 zucchini’s (sliced into rounds) 3-4 tbsp ricotta (vegan or non) 1/2 cup shredded mozzarella (vegan or non) 1/4 cup unsweetened almond milk Handful of spinach (chopped) 3-6 cloves garlic * 2 tbsp olive oil or avocado oil 1-2 tbsp tapioca flour 1/2 cup almond flour Pinch of : garlic powder, salt, oregano, paprika and black pepper 2 tbsp fresh basil Directions: Preheat the oven to 425. Place peeled garlic cloves into a ramekin and add oil to that and stir around until coated. Cover with aluminum foil and bake for 15-20 minutes. Slice zucchini into rounds. In a shallow bowl add the almond flour and spices and stir. Place the almond milk on a plate and on a separate place spread out the tapioca flour evenly. Lightly coat the zucchini with the tapioca flour and then dip into the almond milk, tapping off the excess liquid and then dip into the almond flour mixture. Spray a little oil on a parchment paper lined pan and place the zucchini, making sure there is enough space between them. Bake for 15 minutes. Flip and bake for another 10 minutes. Take out and turn the oven up to Broil. Add the toppings evenly (except basil) to each round and then place back in the oven about 5 minutes or until cheese is melted on top. All that’s left to do is enjoy!  Back to back Cauliflower Tater tot recipes? Yup... thats right. I am on a cauliflower tater tot kick and there is no such as flavor-less/ plain food in my house hold. Ya'll know I had to throw my spin on it! I hope you love this recipe and tag me @thedailykale or comment below if you try it out!
Mediterranean Cauliflower Tater Tots Recipe by : The Daily Kale Ingredients: 1/4 cup Spinach (chopped) 3-4 Sun dried tomatoes (small, chopped) 4 tbsp Crumbled Feta (Vegan or non) 4 tbsp Kalamata Olives (chopped) 2 Flax eggs (or 1 regular egg) 1/8 tsp Paprika, oregano, black pepper 1/8 tsp Garlic powder 2 tbsp Fresh Parsley (chopped) Salt and Pepper ( to taste) Directions:
Tzatziki sauce: 3/4 cup greek yogurt ( dairy free or regular) 1/2 English cucumber (grated and strained) 1 tbsp lemon juice Salt and pepper (to taste) 1/2 tsp garlic powder 1.5 tbsp dried dill
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