 Stuffed bell peppers for the win win ! I got a lotttt of questions after I showed I was making these in my instagram stories the other day. So I thought I’d leave the how to here for ya: . Recipe by: The Daily Kale Ingredients: 2 Bell peppers 1/2 pound of grass fed organic beef *or ground turkey or vegan beef crumbles 1/2 cup shredded Mexican cheese *or vegan cheese shreds 1/4 cup salsa Cilantro (for garnish) Pinch of: Cumin Garlic powder Paprika Black pepper Mexican seasoning Chipotle Powder Directions: Preheat oven to 450. Cut bell peppers in half and take seeds/center out. Place the halves of bell peppers on a parchment paper lined pan. Spray with a little coconut oil and bake for 10 minutes flipping half way through. Cook beef or vegan beef alternative in a sauté pan until cooked through, with all of your favorite spices. I used cumin, garlic powder, paprika, black pepper and Mexican & chipotle seasoning. After you’ve cooked the beef, add in about 1/4 cup of your favorite salsa and 1/4 cup shredded Mexican cheese and stir around until combined. Save the other 1/4 cup cheese for topping. . Place the beef mixture evenly in the bell peppers. Top with the rest of the cheese and bake 15-20 minutes. . In the top photo I added a drizzle of ranch on top and for the photo below, I added extra cilantro on top with my favorite jalapeño hot sauce by @sietefoods. Comment below if you make this! Enjoy y'all! 
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 Sushi wrap : for when you attempt sushi and realize your knife is just not gonna cut it. (get it ?!) .
Well for real though, this wasn’t my original idea. But so what. ya gotta rolllllll with it sometimes (Who am I right now?). Man, my knives are strong too- but obviously not sushi strong. But again- oh well. This: Was still good. It’s the effort that counts. And I suppose flavors! Directions:
Sriracha Mayo Ingredients: 1/4 cup mayo 1 tbsp. tamari 1 tbsp. sriracha 1- 2 tsp golden monk fruit (or any type of granulated sugar) Directions: Mix all ingredients in a bowl until smooth. I use @lakanto for my golden monk fruit + @chosenfoods for my mayo, but you can use what you have and also easily sub for a vegan mayo option! Those are just my favorites.  Creamy dreamy Curried Cauliflower soup...it’s magical. Recipe is below. It is so easy by the way. Took me maybe 20 minutes? Enjoy! Tag me if you make it! Curried Cauliflower Soup Recipe by : The Daily Kale . Ingredients: 1 small head of cauliflower 1/2-1 cup water or veggie broth 1/2 red onion (chopped) 1 can coconut milk 1-2 tsp. turmeric powder 1/4 tsp. cumin 1/2 tsp curry powder 1/4 tsp lakanto golden or coconut sugar black pepper (to taste) 1/4 tsp. ginger powder 1-2 cloves of garlic (minced) 1 tbsp. tamari (or only use salt) 1/4 tsp. cayenne pepper (optional) cilantro (I add in a little at the end -just before blending & for garnish) pink or sea salt, to taste . Directions: Boil the cauliflower florets in water for about 5 minutes until just soft but be careful, don’t overcook it! Drain and set aside. In a sauté pan, sauté garlic and onions on low for about 3 minutes. Add in all the spices and stir around until completely coated. Add in cauliflower to the mix and stir until completely coated. Then add in coconut milk can. Stirring while it’s simmering for about 3-5 minutes. Take off heat and let sit for about 5 minutes before placing in the blender. Blend until completely combined. Add in the cilantro, sweetener and tamari or salt. Add in water or broth little by little and keep blending until it’s your desired consistency! Enjoy y’all! Follow me on instagram: @TheDailyKale   Soooo this sauce.... changed my mind about salmon. I previously would never finish the salmon I made for myself. It was pretty sad. I tried many recipes. I am just not a fan of salmon with just lemon juice and dill etc. Not my thing. THIS- this is my thing. I love this flavor and want more everytime I make this. So good. I won't go on- cause I hate when you're on a page and can never seem to get to the actual recipe- so no further wait. Here ya go! And please tag me on instagram if you make it @TheDailyKale .
*This makes enough for marinating 1 piece of salmon. Increase the amount depending on how many salmon filets you are working with! Teriyaki Sauce
 Creamy Peanut-y noodles. soooooo gooooood (recipe below).
. I’ve shared this recipe before but I must share it again... Cause it just never gets old. Plus I’m kinda in love with the noodles by @livivafoods. . You can make it with tofu, like I did this time. Or with beef crumbles or vegan beef crumbles. It’s all up to you. This is a no sugar/ low carb version but feel free to substitute the monkfruit for coconut sugar if that doesn’t matter to you. Tag me so I can see your re-creations! @TheDailyKale #TheDailyKale Creamy Peanut-y Noodles Recipe by: The Daily Kale Ingredients: 1/2 cup peanut butter 1-2 tbsp chili paste (or sriracha) 1 tsp rice vinegar 2 tbsp sesame oil 4 tbsp tamari 1 tbsp golden monkfruit 2 tbsp lime juice 1 garlic clove 1/4 tsp ginger powder Black pepper 1/4 cup green onion 4-6 tbsp cilantro 4-6 tbsp water (added in slowly) *Optional: garnish with cilantro and scallions and more crushed peanuts and sesame seeds Directions: Blend everything together until completely combined and until desired creamy consistency.Creamy Peanut-y noodles. soooooo gooooood 👌🏼✨ (recipe below). . I’ve shared this recipe before but I must share it again... Cause it just never gets old. Plus I’m kinda in love with the noodles by @livivafoods. . You can make it with tofu, like I did this time. Or with beef crumbles or vegan beef crumbles. It’s all up to you. This is a no sugar/ low carb version but feel free to substitute the monkfruit for coconut sugar if that doesn’t matter to you ✨ Tag me so I can see your re-creations |
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