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
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.
Where are all my simple recipe lovers at?! Yup that’s right, this requires a high speed blender and no funny business! all ya do is put this in a blender (blend it) pour in a lined loaf pan, freeze it... and voila... super flavorful fudgeeeey fudge! These are great to have in the fridge for a snack or dessert anytime you want a little somethin’ extra. Who wants to try it? Tag me @thedailykale if you do!
Peanut Butter + Toasted Coconut + Chocolate...
the combination of alllllll combinatons. Rightttttt?
I can't express how good. You must make these... and hopefully when you do, tag me @thedailykale on instagram! I am so excited for these cookies to be in your life.
I don't wanna waste anymore time with the chit chat, so I'll get right to it.. and as always, enjoy my friends!
Toasted Coconut Peanut Butter Patties
Recipe by: The Daily Kale
1/2 cup toasted coconut shreds
2 tbsp coconut flour
1 scoop protein powder
3 tbsp maple syrup (@choczero)
1 tbsp golden monkfruit
Pinch of salt
Coconut milk 4-5 tbsp or coconut creamer ( I used NutPods Coconut Macaroon)
Preheat oven to 350.
Mix all dry ingredients and stir. Add in wet ingredients and stir until combined. Shape into balls and then flatten with your hands.
Place on parchment paper lined pan.
Should make about 8-10 cookies depending on size. Bake for 17 minutes. Let cool completely.
* If not using protein powder sub 3-4 more tbsp of coconut flour.
Toasted Coconut Peanut Butter Caramel:
3 tbsp toasted coconut
1-2 tbsp coconut creamer (@nutpods) (optional)
2 tbsp peanut butter
3 tbsp maple syrup
3 tbsp coconut oil
* Sub coconut creamer for melted coconut oil
Once the cookies have cooled, place about 2 tsp of the caramel evenly right on top of the cookie.
Freeze for 20 minutes. * while it’s in the freezer, make your chocolate coating :)
1 cup chocolate chips (I used @choczero)
5-6 tbsp of canned coconut milk
Using a double boiler method, melt the chocolate chips and then add in the coconut milk and stir until smooth and creamy.
Dip the frozen cookies into the chocolate mixture and coat them completely in the chocolate tapping off the excess. Place them back into the freezer to set for about 20-30 minutes. Store in your fridge in an air tight container.
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
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
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
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)
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