No Bake Brownie Ballz- sharing this recipe again since I loved them so much... and apparently some of y’all did too. Love when y’all share your re-creations, so tag me if you make them! #thedailykale .
. I have a step by step videos for this recipe too if you wanna check that out it’s in my story highlights. Here ya go: Brownie Ballz Recipe by: The Daily Kale Ingredients: 1 cup almond flour 4 tbsp. cacao powder 3 tbsp. @choczero maple syrup (you can sub honey) 5 tbsp. almond butter 1 tbsp. coconut oil (melted) Pinch of cinnamon Pinch of salt *Optional* white chocolate coating 1/4 cup @choczero white chocolate chips Directions:
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Fiesta Polenta Bites ✨ I think if I had any other job... I’d be a chef for creating just party appetizers and desserts. It’s my favoriteeeeee thing to make. Cute little bite sized apps and sweets.
. Fun fact* I also used to want to be a wedding/ party planner. Thanks J Lo. That was short lived though. Although I still think about how awesome that would be... Perfect job for me and my controlling Capricorn self. Lol. . Anywho. Y’all. This was so fun to make. Easy... and best of all- tastes real good! I puréed black beans in the food processor with spices like cumin, salt, black pepper, garlic powder, paprika and chipotle powder. I cut little small rounds of polenta and heated in the oven for about 10 minutes. Topped it with bean purée and put it back in oven for 5 min. Then added all the fun toppings. Tomatoes, red onion, cilantro, avocado, jalapeño and fresh queso or any cashew cheese you have. . Get as creative as you want! Just have fun :) Wishing y’all a good day... wherever you are . 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:
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: . 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. . Place the beef mixture evenly in the bell peppers. Top with the rest of the cheese and bake 15-20 minutes. . 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! Drunken noodles!! it’s noodle Tuesday y’all!
Nope.. not a thing ? Oh well. I. Am. In. Love. This sauce is very simple and so worth it! Y’all gotta try it. Also I used shirataki noodles for this to make it low carb and helllllllo. So so good. . I drained and rinsed the shirataki noodles and then cooked in a lightly oiled pan to get the water out for a few minutes. You can use whatever noodles you prefer though, and cook them according to the package instructions. In a separate pan I took baked tofu cubes, and tossed them with a little tamari or soy sauce & sesame oil. And then sautés your veggies with a little of the sauce mixture and then add the tofu and noodles all together and add the rest of the sauce until completely coated. I topped it with scallions and sesame seeds. . Baked Tofu: 1 package extra or super firm Tofu 1 tbsp Tamari (or soy sauce) Pinch of Garlic powder Pinch of Paprika Pinch of Black pepper For coating the tofu in the pan: *1 tsp sesame oil *1 tsp tamari Directions: Preheat oven to 450. Cut a block of tofu into cubes. I have a highlight on my instagram called 'Baked Tofu' if you'd like to see a visual of how I cut my tofu into cubes. Toss around with the spice mixture until coated. Bake at 450 for 25- 30 minutes, flipping halfway through. Drunken Noodles Sauce: * 4 tbsp. Tamari * 1 tsp water * 1 tbsp. @lakanto golden * 1 tsp. rice vinegar * 1 tsp. Sesame oil * 1/2 tsp. Tapioca flour * 1/4 tsp. Ginger powder * 1 tsp. Chili pate or siracha * 1/4 tsp Garlic powder * black pepper Directions: .For the sauce all you have to do is stir together the ingredients in a bowl. After your noodles and tofu are cooked, add in the sauce and whatever veggies of your choice and mix them all together on a low heat. Enjoy! #TheDailyKale |
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