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Teriyaki Brussels Sprouts with Sriracha Mayo (Keto, Paleo + Vegan)

7/18/2020

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​Teriyaki Brussels Sprouts with Sriracha Mayo:
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Ya know when you have an idea for something and it all just works out so well: that’s this. Some things can be fails, sure... but some things can turn out like magic :) and with that said- I really hope y’all will give these a try! Let me know if you make them! #thedailykale

Teriyaki Brussels Sprouts
Recipe by: The Daily Kale

Ingredients:
4 tbsp tamari or soy sauce
1 tsp rice vinegar
1 tsp sesame oil
2 tbsp Lakanto golden (or coconut sugar)
1/2 tsp ginger powder
1/2 tsp garlic powder
1/4 tsp black pepper
Pinch of chili flakes or cayenne (omit if you don’t like spicy)
1/2 tsp tapioca or cornstarch
Bag of Brussels Sprouts

Directions:
  1. Mix together all the ingredients for the sauce in a small bowl.
  2. Par boil Brussels for 3-5 minutes.
  3. Bake or air fry for another 15-20 minutes at 400. Keeping an eye on them, as the skin can sometimes burn quickly depending on your oven.
  4. Once out of the oven/or air fryer. Place them in a pan and stir them around on a low heat with the sauce. Until their all coated with the glaze.

Sriracha mayo

Ingredients:

1/4 cup mayo (vegan or reg)
1 tbsp tamari
1 tbsp sriracha
1 tsp golden monkfruit (or any type of granulated sugar)

Directions:

Stir together and voila! Drizzle over the Brussels or just directly dip them into the mayo- either way is gooood. :) anywho, hope y’all have a good day! Comment below if you make them!


Follow me on:
www.instagram.com/TheDailyKale

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Almond Flour Ravioli (Keto)

7/18/2020

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Homemade Almond Flour Ravioli with creamy pesto alfredo sauce.
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First off! Must admit. This recipe was supposed to be tortellini...but ya girl didn’t look up how to make the shape for tortellini before attempting it.... realized halfway through that I, in fact, do not know how to make that shape. But I do know how to make your standard ravioli.
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Soooooo here we are. If you try making this, and want it to be tortellini instead of ravioli shape, look up how to make the shape for it, I found an awesome video on YouTube of an OG Italian man making it- that I will refer to next time.
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But for now: RAVIOLI it is :)

Almond Flour Ravioli
Recipe by: The Daily Kale

Ingredients:
1 cup almond flour (@anthonysgoods )
1 tbsp xanthan gum
1 tbsp psyllium husk powder
Pinch of salt and black pepper
Pinch of garlic powder
1 egg
1 tbsp olive oil
1 tbsp water

Directions:

In a bowl, stir all of the dry ingredients together. Then make a small space in the middle and pour in the olive oil, water and then the egg and stir it together until combined. With wet hands, knead the dough together until it’s combined. And then make a ball.
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Take two big pieces of parchment paper and place the ball in between. Using a rolling pen roll out the dough as thin as you can get it, and into a rectangle shape. With a pizza cutter, cut all of it evenly into squares.
Place a small amount of the filling in the middle of 1 square. Top with the another square for ravioli and seal the edges carefully, or again look up how to shape it for tortellini.
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Place the pasta individually and carefully into a pot of boiling water for about 3-5 minutes. Use a spaghetti fork to get the pasta out of the water so that it strains excess water.
Top with the sauce of your choosing!.
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For the filling:
I mixed together Parmesan and ricotta with basil, garlic powder, oregano, black pepper and paprika. 
*For the sauce, I made my homemade pesto( recipe is here) and made homemade Alfredo (equal parts: Heavy cream + Parmesan + garlic simmered on a low heat) and mixed the two together for the most delicious creamy pesto alfredo sauce!
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Alrighty y’all enjoy :)

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#thedailykale
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Cilantro Mint Chutney

4/3/2020

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Avocado Toast yes, BUT.... add mint chutney + kitchari spices for all the flavorzzzz.

This was a good lil toast. I used half of an 
@unbunfoods bun. Added avocado, tomato, red onion, cilantro, mint chutney (recipe below) and sprinkled some kitchari spices from @lunafixa on top. I know this isn’t a kitchari dish- but I’m in love with those flavors so I went with it!

Mint chutney is surprisingly so easy to make. I love it. If you try it out let me know!

Cilantro Mint Chutney
Recipe by: The Daily Kale

Ingredients:

1/2 cup fresh mint
1/2 cup fresh cilantro
1/4 cup cashews
1/2 cup coconut cream
1/2 jalapeño
1 garlic clove
2 tbsp. lemon juice
Pinch of cumin
Salt to taste
3-4 tbsp. water (* see notes)

Directions:
  • Blend everything together in your blender.
  • Notes:*Add in water slowly, to get the blender moving, if necessary.
  • Enjoy! 
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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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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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    ​Index:

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    Almond Butter Nutella
    Apple Pie Cinnamon Rolls
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    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
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    Buffalo Chicken Bell Peppers
    Buffalo Chicken Salad (Keto)
    Butternut Squash Soup
    Cacao Truffles
    Cashew Cheeze
    Cashew Ranch
    Cauliflower Crust Pizza
    Cauliflower Rice
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    Chia Jam : Blueberry
    Chia Pudding
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    Chickpea "Tuna" Salad
    Chipotle Mayo
    Chocolate Bark
    Chocolate Dipped Peanut Butter Cookies
    Chocolate Glazed Donuts (Keto)
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    Curried Cauliflower Soup (Keto + Vegan)
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    Polenta Recipe
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    Vegan Recipes
    White Pizza Zucchini Bites
    Wontons In Spicy Garlic Chili Oil (Keto)

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