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Mexican Style Stuffed Bell Peppers (Keto + Vegan Option)

3/25/2020

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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:
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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.
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Place the beef mixture evenly in the bell peppers. Top with the rest of the cheese and bake 15-20 minutes.
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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 (Keto + Vegan Option)

2/7/2020

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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:
  1. I cut up veggies that I wanted: purple cabbage, bell peppers, avocado... and then sliced tofu.
  2. I cooked the cauliflower rice with a little rice vinegar and then mixed in about 3-4 tbsp of my sriracha mayo (recipe below) into the cauliflower rice so it would hold together.
  3. Spread out the rice mixture into the seaweed and wrapped it all up and there ya go. Sushi wrap with a bunch of flavor. I drizzled with more of the mayo, sesame seeds and scallions.

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.
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Creamy Curried Cauliflower Soup (Keto, Paleo + Vegan)

2/3/2020

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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
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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
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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
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Sugar Free Teriyaki Sauce (Keto)

1/27/2020

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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
  • 4 tbsp Tamari or Coconut Aminos
  • 1 tbsp Lakanto Golden sweetner
  • 1 tsp Rice vinegar
  • 1 tsp. Sesame oil
  • 1/4 tsp. ginger powder
  • 1/4 tsp garlic powder
  • pinch of black pepper
  • 1 tsp. chili paste (optional)
  • 1/2 tsp tapioca flour

  1. Preheat oven to 450.
  2. Mix everything together in a bowl except for the tapioca. Place thawed salmon filet in a bowl with half of the mixture and marinate for 20-30 minutes in the fridge.
  3. Line a pan with parchment paper and bake the salmon for 15-17 minutes. Until it's reached the proper temp. on kitchen thermometer.
  4. Take the rest of the mixture and add the tapicoa -stir until completely combined.
  5. In a sprayed sauce pan on low heat, add the salmon with the rest of the sauce and coat it.The sauce will gel up/come together quickly so you don't want to over cook this. Only takes a few seconds. Plate it with your favorite veggie and enjoy! :)



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Creamy Peanut-y Noodles

8/5/2019

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Creamy Peanut-y noodles. soooooo gooooood  (recipe below).
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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.
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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
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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).
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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.
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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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    Instagram: @TheDailyKale
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    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

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    Desserts


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    Disclaimer: Everything posted here is just food I like to eat and sometimes tips/suggestions.
    ​Please always consult a doctor first.
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  • Recipes
    • Keto Lunch/Dinner
    • Keto Desserts
  • By Krysten
  • Behind The Kale
    • Discount Codes