Category: Snacks

Rice Paper Chips (Easy, vegan + gluten free)

5/13/2021

Rice Paper Chips

(Makes 16 chips )

2 Rice Papers
4 tbsp avocado oil

Directions:
Heat oil in a pan over medium heat. Cut your rice papers into triangles. One rice paper makes 8 chips. Drop in one triangle at a time. It’ll puff up very fast, about 1-2 seconds so take it out fast and tap off the excess oil. I didn’t season these because I am making nachos but by all means if you ever want to make chips or a vegan ‘pork rind’ have fun with your seasoning! I personally think they taste good as is.

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Caprese Cucumber Bites with Pesto ( Low Carb + Vegan Option)

7/18/2020

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I have to say, appetizers are one of my favorite things to make. I love making cute, bite sized food! Strange for someone who hardly hosts parties. One day! For now, I'll keep sharing my creations with you so you can make them for yourself, family and friends. :)

NOTES:
The amount for what you will need will vary, depending on how many you are serving. So you might need a little more than what is in the ingredient list.

For the Vegan option: Replace the fresh mozzarella balls for a vegan cheese. I highly recommend Miyoko's cashew fresh mozz. You could also try my cashew cheese but it would be more like a sauce. Just something to consider! :)

Caprese Cucumber Bites with Pesto
Recipe by: Krysten Jorgensen, The Daily Kale
Makes 15-20 bites

Ingredients:

1 cucumber (sliced)
7-10 cherry tomatoes (cut each one in 3 slices)
1/4 cup pumpkin seed pesto
Small Fresh Mozzarella Balls (sliced in half)
Balsamic reduction
Pinch of Black pepper + salt

Directions

Slice the cucumbers, not to thick and not to thin.
Place on serving plate. Top each slice with a teaspoon or less of the pesto.
Add the pieces of fresh mozzarella to each slice..
Finally top each piece with the tomato, and then drizzle on the balsamic glaze.
Sprinkle with a little salt and black pepper, andddddd Enjoy!

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Buffalo Chicken Salad (Keto)

7/18/2020

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BUFFALO CHICKEN SALAD...perhaps my favorite way to make chicken salad now.
Can’t take all the credit for this idea, considering the first time I had something similar was at this awesome chicken salad place in Auburn, AL called Chicken Salad Chick, last year when I was back home. We loaded up on a bunch of different types of chicken salad there, so many creative flavor combinations. But this one was one of my FAVS!

So I took the idea and ran with it.it’s prettttttty, pretty good. Ya’ll tag me if you make it! #thedailykale

Buffalo Chicken Salad
Recipe by: Krysten Jorgensen, The Daily Kale

Ingredients:

2 cups shredded chicken (cooked & chopped)
3 tbsp. mayonnaise
4 tbsp. buffalo sauce
2 tbsp. green onions (chopped)
3 tbsp. celery (chopped)
Pinch of garlic powder, black pepper & onion powder

Directions:

Chop the cooked, shredded chicken. Add to mixing bowl.
Add in all other ingredients and stir until completely combined.
Enjoy on top of cucumbers for a refreshing snack, or on crackers or even in a sandwich! However you like it!

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r-e-c-i-p-e

2/5/2013

2 Comments

'find out what it means to meeeeeeee.'

Ok, Ok.... Enough with the lame songs. ;) Heres a recipe.

1 can of chick peas. -Drained.
1 tbsp srirachi sauce
1 tsp braggs amino acids
1 tbsp of veg. broth

Toss with different spices, you decide. I chose these :)

Lime/lemon juice
garlic powder
cayenne pepper

Enjoy home made snack time even more!

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Rice Paper Chips (Easy, vegan + gluten free)

Caprese Cucumber Bites with Pesto ( Low Carb + Vegan Option)

Buffalo Chicken Salad (Keto)

r-e-c-i-p-e

Recipe
Index:

oh, hi !

Archives

Rice Paper Chips (Easy, vegan + gluten free)

Caprese Cucumber Bites with Pesto ( Low Carb + Vegan Option)

Buffalo Chicken Salad (Keto)

r-e-c-i-p-e

Recipe​Index:

oh, hi !

Archives

Recipe
Index: