Honestly, I have forgotten about your standard PSL since having this in my life. Chocolate Hazelnut + Pumpkin are a POWER couple. Tag me on IG if ya make it! (Option for a hot version at the end!)
Chocolate Hazelnut Cold Brew Ingredients
Directions: Add above ingredients to blender and blend well until everything is combined. Pumpkin Cream Ingredients:
Directions: Add everything together and blend using a frother, you can also blend on a low speed in your blender if you don’t have a frother. Building the drink:
*To make this a hot drink sub out the cold brew for 8 oz of drip coffee. Blend the chocolate hazelnut spread of your choice with the coffee until combined. *If you're interested in trying Nut Pods or Choc Zero, use my discount code on their website! : thedailykale :)
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Crab Rangoon Taquitos
Once again sharing my love for crab rangoon -but this time, in taquito form. Cause by now I hope when y’all think of taquitos, you think of me I’m always team crunchy when it comes to life… so this hit the spots. I hope y’all try it out and love it! It’s super easy to make, roll up and cook.
Breakfast Tostada coming in hot!
Right here we got an over easy egg, puréed black beans, queso fresco, tomatoes, onions, cilantro, all on top of a @sietefoods tortilla and drizzled with my cilantro lime avocado crema Sooo good, for real! The crema takes minutes to whip up and the fact that you can put it on a whole bunch of other things makes it even better * Also to make this tostada I took their cassava coconut tortilla and air fried it at 380 for 5-7 minutes flipping half way. Keep an eye on it so ya don’t burn it! Fun fact: I almost did Cilantro Lime Avocado Crema: Ingredients: 1/2 avocado 2 tbsp mayo Juice of half lime Handful of cilantro 1 green onion Pinch of salt (to taste) Pinch of Paprika Pinch of Cumin 1 Garlic clove Directions: Place all ingredients together in a blender and blend until creamy and smooth. Enjoy y’all! Summer ain’t over til it’s over… and sorry my fellow pumpkin loving friends, but it ain’t over yet! So with that being said…
I give you: Strawberry Orange Toasted Coconut Freezer Fudge And now some facts about me that you didn’t ask for: I have a weird rule with putting up decorations too early and also leaving them up after a certain date. And so even though Halloween is legit my favorite holiday… I’m holding off on all the fun stuff until I feel it’s the right time. So here we are. I hope y’all enjoy this one #thedailykale recipe: Ingredients: 1 cup fresh strawberries 6 tbsp coconut butter (not oil) 1.5 tbsp orange juice 2 tbsp monk fruit mixed w/ 1 tbsp hot water (@lakanto golden) 1/2 tsp vanilla 1 tbsp coconut milk (from can) Directions: Blend the berries, coconut milk and orange juice together until the berries have been broken down quite a bit. Then add in all the rest of the ingredients and blend on high until it’s completely combined. Pour into a parchment paper lined loaf pan. Freeze for 10 minutes, then add on your toppings, I used slices of oranges, strawberries and toasted coconut. Freeze for 30-40 minutes. Take out, make sure it’s solid and then cut into pieces. Store in the freezer and take out to thaw a few minutes before having a slice. Enjoy! *also don’t forget my discount code for Lakanto is: thedailykale In this episode of Salads Don’t Have To Be Boring: I bring you… dun dun dun:
Plum + Halloumi Arugula Salad with Basil chimi churri . Bruh bruh bruh. This was so gooooood. I can’t wait for y’all to try this honestly. Cause you’ll be like, boring salads WHO? for real man…y’all will bring the flavors with this one! Try it out I hope y’all love it details and recipe for my basil chimichurri below #thedailykale Salad details: Arugula, halloumi, plum, avocado, hemp seeds, watermelon radish, walnuts, pistachios and basil chimichurri. Basil Chimichurri: Ingredients: 1/2 cup fresh basil 1/4 cup fresh parsley 1 clove garlic 3 tbsp olive oil 2 tsp apple cider vinegar Salt and pepper (to taste) Pinch of dried oregano Directions: Blend everything together. Add about 1 tsp water if needed to thin out. Enjoy ! |
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