The Daily Kale
  • Home
  • Recipes
    • Keto Lunch/Dinner
    • Keto Desserts
  • By Krysten
  • Behind The Kale
    • Discount Codes

White Pizza Zucchini Bites (Keto + Vegan Friendly)

3/1/2021

0 Comments

 
Picture
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! 


0 Comments

Mediterranean Cauliflower Tater Tots (Keto + Vegan Friendly) w/ Tzatziki sauce

2/27/2021

0 Comments

 
Picture
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:
  • Cut cauliflower into florets and then boil for 5 minutes until tender. Do not over cook.
  • Strain and let sit for 5-10 minutes until most of the water is out and it's dry.
  • Place in a food processor and pulse for a few seconds. Don't over do this- cause ya definitely don't want caulfower mush! Just 'rice' it.
  • Place the steamed riced cauliflower in a bowl and add in the flax eggs and stir until combined. Add in 2 tbsp of the almond flour, spices, olives, spinach, sun dried tomatoes and feta and stir. You should have a sticky mixture enough to mold into tot shapes. If not, add more sauce or almond flour and adjust depending on the size of your cauliflower head.
  • Preheat the oven to 425.
  • Stir together 4 tbsp of almond flour with spices and pour evenly onto a plate.
  • Mold the cauliflower mixture into tater tot shapes with your hands and then on the separate plate, roll around in the almond flour mixture until each one is coated. Shaking off the excess.
  • Spray a parchment paper lined pan with oil and then place the tots carefully on the pan giving them enough space apart.
  • Bake for 25-30 minutes, flipping halfway through. Serve with tzatziki sauce. SO very good! Perfect appetizer. Enjoy my friends!

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

  • Stir all ingredients together in a small bowl. And enjoy!
0 Comments

Buffalo Cauliflower Tater Tots (Keto + Vegan)

2/22/2021

0 Comments

 
Picture

Read More
0 Comments

Tofu Satay Cucumber Bites (Keto + Vegan)

12/29/2020

0 Comments

 
Picture

Read More
0 Comments

Wontons in Spicy Garlic Chili Oil (Keto, Paleo + Vegan Option)

9/25/2020

0 Comments

 
Picture
So exciiiiiited to share this recipe with ya'll! I was so happy with how these turned out. The flavors were a dream! I must admit I get bored real quick eating just a protein with a vegetable, so I'm always trying to re-create well known recipes and make them healthy and low carb. So when it works- very exciting. I should also mention the way I shaped these at the end are definitely not authentic to a real wonton. But I was playing around with it and trying to figure out how to shape it, to make it work. So you go ahead and shape it whatever way you want! There are no rules in my kitchen! Just flavor and fun :)

Wontons in Spicy Garlic Chili Oil
Recipe by: The Daily Kale

Ingredients:

Wonton dough:
1/2 cup almond flour
1/2 tsp baking soda
1 tsp salt
Pinch of garlic powder
2 tbsp. psyllium husk powder
1 tsp Xanthan gum
1 tbsp. olive oil
1 cup warm water

Filling:
1/2 pound chicken
1 tbsp. tamari
4 tbsp. scallions (chopped)
1 tsp sesame oil
pinch of black pepper
pinch of garlic powder

Garlic Chili Oil:
2 garlic cloves (chopped)
1 tsp. olive oil
3 tbsp. chili oil
1 tbsp. golden monk fruit (Lakanto)
2 tbsp. tamari
1 tsp. Sesame Oil
Pinch of Black pepper
1/2 tsp Tapioca Flour or corn starch

Directions:

For the dough:
  1. Stir together all the dry ingredients first.
  2. Then add in the olive oil and 1/2 of the water. Slowly stirring until combined.
  3. Slowly add in the rest of the water and continue to stir together. It will be sticky.
  4. Set aside for 5 minutes so the mixture can set and come together better.
  5. You will be able to knead the dough, do this and form into a big ball.
  6. Cut the ball in to 8 even pieces.
  7. Take two pieces of parchment paper and place 1 ball in between.
  8. Flatten out with your hands into a square shape.
  9. Place 1 tbsp. of the filling in the middle, and fold the other side on top in a triangle shape.
  10. Take a little water with your finger and run it along the edge and press down to make sure the sides are closed.
  11. Take the bottom part of the triangle and press inside. The top part of the wonton should be pressed together and pointed up. ​*Refer to the Images below on how I shaped it!*


Picture
How to cook the wontons:
  • Place the wontons gently in a sprayed pan, and cook on a medium heat for 3-5 minutes.
  • Sprinkle a little water into the pan with your hand and cover with a lid immediately so the steam will cook the top part of the wontons.
  • Cook for about 3 more minutes on a low heat, covered.


For the filling:
  • Sauté the chicken in a pan until cooked all the way through.
  • Add in the other filling ingredients and mix together.

For the oil:
  • In a small sauce pan place the olive oil and chopped garlic on a low heat and cook until fragrant.
  • Add in the other ingredients except the Tapioca flour. Mix together well until combined.
  • Turn off and take off of the heat, and add in the Tapioca and stir until it comes together as a glaze. This will happen fast and you want to make sure not to over cook this or it will get sticky!
  • Pour over the wontons. And enjoy!
Picture
Picture
Picture
Picture
Picture
Picture
Picture
0 Comments
<<Previous
    Picture

    Recipe
    ​Index:

    All
    Almond Butter Nutella
    Apple Pie Cinnamon Rolls
    Avocado Brownies
    Avocado Toast
    Baked Eggplant Fries
    Baked Queso Fresco Pasta
    Banana Soft Serve
    Basil Mayo
    BBQ Tofu Tenders
    Bell Peppers
    Black Bean Mexican Casserole
    Blueberry Banana Smoothie Bowl
    Blueberry Chia Jam
    Breakfast Recipes
    Broccoli Brown Rice & Bechamel Casserole
    Brownie Ballz (Keto)
    Buffalo Cauliflower
    Buffalo Cauliflower Tater Tots
    Buffalo Chicken Bell Peppers
    Buffalo Chicken Salad (Keto)
    Butternut Squash Soup
    Cacao Truffles
    Cashew Cheeze
    Cashew Ranch
    Cauliflower Crust Pizza
    Cauliflower Rice
    Cauliflower Tater Tots
    Chia Jam : Blueberry
    Chia Pudding
    Chickpea Curry Taquitos
    Chickpea "Tuna" Salad
    Chipotle Mayo
    Chocolate Bark
    Chocolate Dipped Peanut Butter Cookies
    Chocolate Glazed Donuts (Keto)
    Chocolate Pumpkin Almond Butter Cups
    Cinnamon Roll Donuts (Keto)
    Cinnamon Toast Crunch PB Cups
    Coconut Chocolate Chip Oatmeal Cookies
    Coconut Peanut Butter Eggs
    Cookies
    Curried Cauliflower Soup (Keto + Vegan)
    Curried Lentil Soup
    Desserts
    Fiesta Polenta Bites
    Fig & Almond Butter Toast
    Fried Brown Rice
    Gingerbread Peanut Butter Patties
    Gluten Free Bread Crumbs
    Granola
    Grits
    Guacmole
    Hearts Of Palm Mozzarella Sticks
    Jackfruit Enchiladas
    Jackfruit Jalapeno Poppers
    Jalapeño Cornbread Muffs
    Keto
    Keto Appetizers
    Keto Breakfast Recipes
    Keto Desserts
    Keto Lunch + Dinner Recipes
    Keto Recipes
    Keto Sauces
    Keto Side Dishes
    Key Lime Pie Cups
    Kung Pao Chicken
    Kung Pao Sauce
    Lemon Poppyseed Muffins
    Low Carb
    Lunch & Dinner
    Mac & Cheeze
    Madeleines
    Maple Pecan Banana Cookies
    Maple Pecan Chocolate Gingerbread Bars
    Mediterranean Cauliflower Tater Tots
    Mediterranean Taco
    Mexican Casserole
    Mint Cheesecake Crumb Brownies
    Mint Chocolate Fudge Crunch Balls
    Mint Chutney
    Mole Sauce
    No Bake- Chocolate Chip Cookie Dough Balls
    No Sugar Added Pumpkin Cookies
    Oats
    Oil Free
    Paleo Recipes
    Pasta
    PB & J Ice Cream
    Peanut Butter Caramel Sauce
    Peanut Butter Eggs
    Peanut Sauce
    Pecan Pie Fudge Cups
    Pesto
    Pita Pizza
    Polenta
    Polenta Bites
    Polenta Recipe
    Potato & 'Beef' Enchiladas
    Pumpkin Cake Balls
    Pumpkin Chocolate Muffs
    Pumpkin Fudge Stripes
    Pumpkin Maple Donuts
    Pumpkin Pancakes
    Pumpkin Protein Twix Bars
    Pumpkin Seed Pesto Oil Free
    Pumpkin Spice Milk
    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
    Roasted Cauliflower
    Roasted Chickpeas
    Samosa Pinwheels
    Sauces & Dips
    Smoothie Recipes
    Snacks
    Snow Balls
    Sparkling Grapefruit Margarita
    Spicy Cheezy Grits
    Teriyaki Almonds
    Thai Cilantro Almond Sauce
    Thai Toast
    Toasted Coconut Peanut Butter Patties
    Toast Recipes
    Tofu Lettuce Cups
    Tofu Satay
    Tofu Shawarma
    Tzatziki Sauce
    Vegan Chili
    Vegan Desserts
    Vegan Mayo
    Vegan Mexican Fiesta Pizza
    Vegan Recipes
    White Pizza Zucchini Bites
    Wontons In Spicy Garlic Chili Oil (Keto)

    Instagram: @TheDailyKale
    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
    Picture
    Desserts


    Picture
    Picture
    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
    • Keto Lunch/Dinner
    • Keto Desserts
  • By Krysten
  • Behind The Kale
    • Discount Codes