 Seriously guys, my only mistake was not doubling up on all of these ingredients so we could have more! So don't make my mistake ;) Mediterranean Chicken Salad Recipe by: Krysten Jorgensen Ingredients:
Directions: 1. Mix everything together in a bowl. Add in more Tzatziki depending on how you prefer your chicken salad. As you know, I always like a lot of sauce soooo I added 3 tbsp but start with 2 first to see how you prefer. Enjoy y’all! Tzatziki: Ingredients:
Directions: 1. Stir all ingredients together in a small bowl. And enjoy!
-and as you can see I put these in lettuce cups topped with feta, but don’t stop there- this can be use in a sandwich, with pita crackers/regular crackers or served with some cucumbers and celery sticks. Whatever way you choose, it’s gonna be good!
*For my vegan and dairy free friends!* Here are your subs for this to make this vegan and dairy free! *Sub chicken for shredded jackfruit or smashed chickpeas *Sub Greek yogurt in the Tzatziki for an unsweetened, thick Greek style dairy free/ vegan yogurt *Sub feta cheese for a vegan alternative I hope yall enjoy!
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 I've said it many times. but dang it Tofu, I love you! A genuine joy of mine is converting tofu non believers- into tofu believers. Y'all. Tofu tastes good, you just gotta take your time with it and care for it just the same you would with meat! Plain boiled chicken isn't great. Just like plain tofu isn't awesome (to me anyway). Treat your tofu with love and it'll love ya back ;) promise. So this wrap is something I've been making for yearssssss. It was something I used to make for friends when they came over cause again, wanted to make them tofu believers, duh! I'd say it worked out well ;) Also, y'all. I have never pressed my tofu. It's just not necessary to me. I'm not trying to eat crouton tofu, this is tofu. SO yes, it's crispy on the outside and somewhat tender on the inside. So don't come at me about pressing the tofu- that's never been something I've done so don't go thinking you have to do that, ya definitely don't! Definitely give this a try and tag me on instagram: @thedailykale if ya do! Love seeing your re-creations.
Garlic Parmesan Tofu Recipe by: Krysten Jorgensen Ingredients:
Directions:
Enjoy y'all!  Wrap details:
Wrap of choice Basil chimichurri (lots of) Goat cheese *(for vegan sub a vegan crumbly cheese ) Tomato Arugula  Not your mama's casserole! This one is a crunchy, spicy, flavor filled dream! It's super simple. Seriously, just take my word for it. I won't over complicate it- so I'll just get right to it! First things first! Since I added there is a Low Carb + Vegan option... I'll go ahead and share those now. (I've tried all of these: low carb version and low carb vegan version, and non low carb vegan version that I've made for years. Their all good!) Options:For Low Carb: replace the rice with cauliflower rice. Leave off the tortilla chips topping. And add slices of avocado. For Vegan: Sub black beans for meat. Sub shredded cheese for cashew cheese sauce. For Low Carb Vegan: Sub black beans for chopped zucchini (1 cup) and replace shredded cheese for cashew cheese. Sub rice for cauliflower rice. Leave off the tortilla chips & add avocado slices on top. Notes: I put 3/4-1 cup of salsa because this truly depends on the type of salsa you are using. I use a creamy thicker salsa, I wouldn't suggest a watery one although it still would work just use less. Add it in slowly to see how much you will be needing. You might end up needing more. I use Trade Joe's double roasted salsa. I love! Baking time could be more depending on some factors, so keep it in an extra 5 minutes if you want it more crispy on top!  MEXICAN CASSEROLE
Recipe By: Krysten Jorgensen, The Daily Kale Ingredients:
Directions:
Please tag me on instagram @TheDailyKale #TheDailyKale, if you make this or leave a comment below!   Low carb, eh?Yeah I said it. I am not gonna deny it. I am on a bit of a diet. No not the YOU SUCK GO ON A DIET, kind of diet. Nope. Just decided that- hey. I've gained some unwanted weight over the past few years. And now it's time to change focus for a bit. Focusing on VEGETABLES. And no I am not completely nixing carbs. Believe me I know their good & good for you. I have nothing against carbs. But personally, I wanted to pump the brakes a bit. Step back & really take a look at my diet as a whole. And what I noticed is I could eat a little bit less carbs in the evening & a lot more vegetables. So here we are. Kung Pao Tofu or Shrimp. Vegan or Not. It's up to you. I sometimes do shrimp, and sometimes do tofu. Whatever I feel like. *I'm a pescatarian so sometimes I have shrimp. THIS BY THE WAY- is a super simple & fast recipe. I made it in less than 20 minutes. Probably less than 15. But I wasn't counting. Just know that it takes a very small amount of time for a whole lot of flavor- and to be low carb? Sheesh. By all means if you are not low carb - Add this over rice and BOOM. But if you are low carb- try it over cauliflower rice. I didn't have any last night or I would've totally done that. Let me know if you try this sauce! Tag me @thedailykale or #thedailykale so I can see your re-creations!  Vegan Kung Pao SauceRecipe by: The Daily Kale
For Kung Pao Tofu or Shrimp Meal
 Yep, thats right. Vegan cheese sticks. May sound impossible- but tis not. Tis not. Because guess what- everything can be veganized I tell you! Muhahaha ...No really, it really can be. And it's actually very fun! Like for instance- this recipe! Before this- I had never ate, nor knew what a 'hearts of palm' was. (It's basically a palm tree, mind you). But now, I do! & now you do too. Agh, all is well in the world again.  Now I will stop all this non sense and get right into the recipe.... :) What you will need :
Directions :
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