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Hey, I’m Nicole! Founder of kale junkie

Where bold flavor
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uncomplicated
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Nicole Modic with long brown hair, wearing a patterned blouse and gold jewelry, sits at a kitchen counter holding a mug. She is looking at the camera and smiling softly, with pastries visible in the foreground.

about
nicole

Your go-to girl for bold, nourishing eats that actually taste good.  
Kale Junkie started as a personal journey and grew into a full-on love for creating food that fuels and empowers. Around here, I keep it real: eat foods that make you feel good – and that includes the damn cookie! If you’re into no-fuss meals that hit hard on flavor and confidence, you’re in the right place.

The Scoop about me

My ride or die recipe

A wooden bowl filled with a salad containing cucumbers, avocado, edamame, and pieces of salmon. The ingredients are mixed with what appears to be sun-dried tomatoes. A serving spoon with a woven handle rests in the bowl. In the background, there are two forks on a pink napkin.

Crispy Rice Salmon Cucumber Salad with Creamy Asian Dressing

STEP 1

prepare crispy rice topping
STEP 2

season and bake salmon
STEP 3

mix dressing
STEP 4

chop and toss ingredients
STEP 5

voila!

Party of one

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A bowl of yogurt topped with raspberry jam and cookie crumbs on a pink surface, surrounded by fresh raspberries, a plate of Biscoff cookies, a spoon with jam, and an open jar of raspberry preserves.

Desserts

Viral Japanese Cheesecake (Raspberry)

Oats & Granola

Single-Serving Carrot Cake Baked Oats

Cakes

The Best Easy Flourless Chocolate Cakes

Single Serving

Single Serving Cinnabon Cinnamon Roll

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Your next kitchen crush

hot right now

Sheet Pan Warm Kale Salad

If a warm and cozy salad is calling your name, then look no further than my Sheet Pan Warm Kale Salad. This vibrant salad is packed full of tender toasted veggies, mild Italian sausage, tangy feta cheese, and crunchy pistachios, all topped off with a creamy maple dijon dressing for the perfect salad in every bite. The sheet pan makes it quick and easy to assemble, plus, it makes it easy for serving a crowd. Whether you make this for your next gathering or for a simple family dinner, you can't go wrong with this salad!

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What’s cooking on the ‘gram

watch it, crave it @kalejunkie

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@kalejunkie VIRAL CADBURY EGG PROTEIN BALLS! I have been seeing these all over and ofc, you know I love a good food trend and you also know I will tell you which ones to avoid. These are GREAT and so simple to make, and totally hit the spot to get a little nostalgia of Cadbury chocolate into a protein ball :)

Comment LINK for everything I used in this video!

SAVE this post, SHARE with friends, and FOLLOW @kalejunkie for more fun recipes!

2 cups quick cook rolled oats
1 cup vanilla protein powder of choice (or 3 scoops)
1/4 tsp salt
1 cup creamy peanut butter
1/2 cup honey
1/4 cup almond milk or cashew milk
1 cup mini Cadbury Eggs, crushed

In a large bowl, add the oats, protein powder, salt, peanut butter, honey, milk, and crushed Cadbury eggs. Mix well. I recommend using your hands to really incorporate everything well, and if it’s too dry, then simply add a few more tablespoons of the milk. Form balls and store in a large container. Pro tip, to form balls easier, spray the palm of your hands with cooking spray of choice. Refrigerate and enjoy for up to two weeks!

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Unboxing my new @sabreparis cutlery that I’ve been wanting well, forever—and I finally decided yes I deserve this, it makes me happy! I went with the ivory pearl to keep things neutral but I’ll be adding colorful pieces to the collection slowly! Comment LINK to get the deets on the Sabre or check out the exact dupe 😮‍💨! #sabreparis #sabre

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@kalejunkie ONE SKILLET SUN DRIED TOMATO CHICKEN THIGHS—thick juicy chicken smothered in a sun dried tomato cream sauce with some veggies snuck in there for good measure. This is an easy dinner that is packed with tons of flavors and makes amazing leftovers too, especially served over rice!⁣
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Please SAVE this post, SHARE it with friends and don’t forget to FOLLOW me @kalejunkie so you don’t miss more recipes like this!⁣
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Makes 4 servings⁣
1 1/2 lbs boneless skinless chicken thighs⁣
4 1/2 tb all purpose or gluten-free flour⁣
1/2 tsp kosher salt ⁣
1/2 tsp ground black pepper⁣
2 tb avocado oil⁣
4 cloves garlic, minced⁣
1 large shallot, diced⁣
1 cup chicken broth⁣
1/2 cup heavy cream or coconut milk⁣
1/2 cup sun dried tomatoes in oil, sliced⁣
2 1/2 cups fresh spinach⁣
1 cup parmigiano reggiano cheese, finely grated⁣
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In a bowl, add 4 tb of the flour (reserve the 1/2 tb), s&p. Pat your chicken thighs dry and if they are very thick, you will want to pound them thinner to cook evenly in the pan. To do that, simply place chicken between two pieces of plastic wrap and pound with something (I use the bottom of a cup). Next, dredge chicken in the flour mixture until evenly coated. Next, add the oil to a large skillet over medium heat. You may need to work in batches. Add chicken to the skillet in a single layer. Do not touch for 6-7 minutes, then gently flip to the other side once it lifts from the skillet easily and cook for another 7-8 minutes, until cooked through (165F internal temp). Remove chicken from the skillet and transfer to a plate. Reduce heat to medium-low. Add the garlic and shallot, scraping the bits from the bottom, about 2 minutes, then add remaining flour. Add the broth, heavy cream/coconut milk and sun dried tomatoes, stirring. Bring to a gentle boil, stirring until the sauce begins to thicken. Add the spinach, stirring until wilted then add most of the cheese. Reduce heat to low, then nestle the chicken in the skillet, using a spoon to cover with sauce. Let cook for 5 more minutes. Remove from heat, sprinkle with remaining cheese and enjoy!⁣
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#marrymechicken #tuscanchicken #lowcarbdinner #lowcarbmeals #healthyrecipes⁣
@parmigianoreggiano.na

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@kalejunkie ✨ JUICY SHEET PAN MIDDLE EASTERN BEEF KEBABS, seasoned just like my dad used to make when I was growing up! These kebabs are so juicy and flavorful, you will be obsessed! You can serve however you like—in lavash, pita, over rice, etc. I’m sharing my favorite way below—wrapped in warm lavash. And trust me, you MUST MAKE THESE!!! You’ll probably never make kebab another way again! 😏 ⁣
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Be sure SAVE this post, SHARE with friends, and FOLLOW me @kalejunkie for more easy recipes like this!⁣
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Makes 6-8 servings⁣
2 lbs ground beef (I like 85/15 for juicer kebabs, but leaner works too!)⁣
1/2 white onion⁣
1 red bell pepper⁣
4 cloves garlic⁣
1/4 cup parsley, chopped⁣
2 tb tomato paste⁣
2 tsp cumin⁣
2 tsp paprika⁣
2 tsp aleppo pepper (optional but recommend)⁣
1 tsp ground black pepper ⁣
1 1/2 tsp kosher salt⁣
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Salad⁣
2 persian cucumbers, chopped⁣
1/2 red onion, sliced⁣
2 roma tomatoes, chopped⁣
2 tb sumac⁣
2 tb red wine vinegar⁣
2 tb avocado oil⁣
1 tsp kosher salt⁣
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Yogurt sauce⁣
1 cup greek yogurt⁣
1 Persian cucumber, grated, liquid pressed out⁣
1/2 lemon⁣
1/2 tsp kosher salt⁣
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Lavash⁣
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Preheat oven to 375F. First, make the kebabs. In a small food processor, blend the onion, bell pepper and garlic. It will be liquidy. Transfer to a bowl and use a paper towel to remove as much moisture as possible. Next, add the beef to a large bowl along with the onion/bell pepper/garlic mixture, parsley, and seasonings. Mix very well until incorporated—I like to use my hands. Spread the beef mixture evenly in a flat layer on a greased quarter sheet pan. Make cuts horizontally and vertically just like kebabs you see at a restaurant! Bake for 20 minutes, then broil for an additional 4-5 minutes until golden on top. Remove from oven, POUR OUT ANY EXCESS JUICES, then cut beef along the horizontal lines you previously cut, to separate the kebabs. To make the salad, chop the veggies and toss with the vinegar, avocado oil, sumac and salt. Make the yogurt sauce and serve as desired. On a lavash, spread yogurt mixture, add the 2-3 kebabs, and the salad and fold up. Enjoy!

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explain why my dog only steals bras and NOTHING else 🤣 comment BRA to receive a link to the absolute BEST bras ever!

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@kalejunkie ✨ COPYCAT SOUVLA CHICKEN SALAD, by community request, my version has arrived. Souvla is a very popular fast-fresh food Greek restaurant in the Bay Area that I am obsessed with—I order from there several times a week and therefore I am very equipped to share my rendition that is pretty darn similar. Their “granch” dressing is a bit different bc it’s made with buttermilk powder for that true ranch flavor, but if you have ranch powder, you can easily replicate like I did! ⁣
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SAVE this post, SHARE with friends, and be sure to FOLLOW me @kalejunkie for more recipes like this!⁣
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Makes 2 salads⁣
1 small bunch lacinato (dino) kale, stems removed, finely chopped⁣
1 small head romaine lettuce, finely chopped⁣
2 cups rotisserie chicken, shredded⁣
1 bulb fennel, sliced thin using a mandolin preferably⁣
1 naval orange, cut into segments⁣
1/2 cup pickled onions⁣
3/4 cup feta cheese, crumbled (they use mizithra cheese, which is harder to find)⁣
1/2 cup pea shoots (optional)⁣
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“Granch” dressing⁣—my version
1 cup plain greek yogurt (full fat)⁣
1/2 cup water, to thin⁣
2 tsp olive oil⁣
1 lemon, juiced⁣
2 cloves garlic, mashed⁣
2 tb ranch seasoning ⁣
1 tb fresh dill⁣
1/2 tsp kosher salt⁣
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First, make the dressing. Add all of the ingredients to a bowl and whisk together well. Taste and adjust seasoning as needed and set aside. Next, chop the kale and romaine Remove stems from the kale and chop finely. Add the kale and romaine to a large bowl. Shave the fennel using a mandolin. If you don’t have one, slice as thin as possible, then add it to the bowl with the kale and romaine. Now add the shredded rotisserie chicken to the bowl. Pour the dressing on top and toss to coat very well. Divide salad between two bowls, then top each one with the orange segments, pickled onions, crumbled feta, and pea shoots, if using. ENJOY!

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RIP to my favorite bra! 🤪 #dogsofinstagram #goldendoodle #minigoldendoodlesofinstagram

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And just like that, I feel like myself again. AHHHHHH ☀️

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@kalejunkie 😍 EASY MIDDLE EASTERN CHUCK ROAST, aka the perfect cozy meal that you can use in a variety of different ways all week. This one is bursting with flavor thanks to the spices, flavorful marinade, and the acidity from the lemon which tenderizes the meat and makes it shred super easily. The best part is that it takes less than 10 minutes of prep time and you can sit back and let your oven do the rest!⁣
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👉🏼Make sure to FOLLOW @kalejunkie to see the ways I enjoy this meat during the week!⁣
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Makes 12 servings⁣
3 1/2 lbs chuck roast ⁣
1 1/2 cups beef broth⁣
3 tb honey ⁣
5 cloves garlic, minced⁣
2 tb sumac ⁣
2 tsp turmeric ⁣
1 1/2 tsp cumin⁣
1/2 tsp coriander ⁣
2 tsp kosher salt ⁣
1 tb Aleppo pepper (optional—or do 2 tsp paprika + 1/2 tsp cayenne pepper instead)⁣
1 lemon, juiced⁣
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Sumac onions⁣
1 red onion, finely sliced⁣
2 tb sumac⁣
1 tb red wine vinegar⁣
1/2 tsp kosher salt⁣
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Vermicelli rice⁣
2 tb butter⁣
1/2 cup vermicelli noodles, crushed ⁣
1 cup basmati rice, rinsed⁣
1 1/2 cups water⁣
1 tsp kosher salt⁣
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Preheat oven to 325F, then make the marinade. In a medium bowl, whisk together the broth, honey, garlic, sumac, turmeric, cumin, coriander, salt, Aleppo pepper (if using) and lemon juice. Pat dry the chuck roast and season both sides with s&p. Place in a dutch oven. Pour the marinade on top. Cover and place in the oven for 3 1/2-4 hours. Pull it out at the 3 1/2 hour mark and use two forks to pull the meat apart. If it’s not easily shredding, pop it back in the oven for 30 minutes more. Once ready, remove from the oven, shred the meat and toss with the juices. If you want to brown the meat for crispy bits, place back in the oven under the broiler for 3-4 minutes.⁣
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To make the sumac onions, slice the onions, add them to a bowl and toss with sumac, vinegar, and salt. To make the vermicelli rice, melt butter in a sauce pan over medium heat. Once melted, add the noodles and stir until brown (not burned, but BROWN). Watch it carefully. Then add in the basmati rice, water and salt. It will sizzle. Stir together well, then cover, turn heat to low, and let cook for 18-20 minutes. Remove cover, fluff and enjoy!⁣

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✨ SZECHUAN CHICKEN LETTUCE WRAPS, an incredibly easy and delicious high protein recipe from @rachaelsgoodeats new cookbook, The High Protein Plate. Juicy chicken, sautéed veggies, crunchy cashews and the most delicious slightly sweet and spicy Szechuan sauce, it is so much better than takeout! And ps, it’s also great for meal prep when you store the chicken and lettuce separately. We had so much fun filming this recipe and can’t wait for you to make it 👯‍♀️!

Comment ‘BOOK’ and we will DM you the link to The High Protein Plate 📖!

Sauce:
1/4 cup coconut aminos
1 lime, juiced
2 tb rice vinegar
1 tb coconut sugar

Chicken:
2 tb arrowroot powder
1 1/2 tsp sea salt
1 tsp garlic powder
1/4 tsp black pepper
1 1/2 lbs boneless skinless chicken breast, cut into 1-inch cubes
2 tb avocado oil
1 large red bell pepper, seeded and thinly sliced
1 white onion, thinly sliced
1 tb freshly grated ginger
4 cloves garlic, minced
1 1/2 tsp Szechuan peppercorns (or regular peppercorns)
1/2 cup dry roasted cashews

For serving:
1 head butter lettuce
4 green onions, sliced
1/4 cup chopped fresh cilantro
1 Fresno chili pepper, thinly sliced (optional)

First, make the sauce. In a small bowl, whisk together the coconut aminos, lime juice, rice vinegar and coconut sugar. Set aside. Next, cook the chicken. Add 1 tb of the avocado oil to a non-stick skillet over medium heat. Add chicken in a single layer (you may need to work in batches). Cook undisturbed for 4 minutes, then toss and cook for another 3-4 minutes, until golden and cooked through. Transfer the chicken to a plate. Add remaining avocado oil to the skillet, and add the bell pepper and onion, toss to coat, and cook for 4 minutes until softened. Add the ginger, garlic, and peppercorns and cook for 1-2 minutes until fragrant. Add chicken back to the pan and pour in the toss. Toss to coat well. Stir uncovered for 5-8 minutes, until the sauce thickens and coat the chicken. In the final minutes, stir in the cashews. Remove from heat and assemble the lettuce cups. Layer two lettuce leaves together and fill with the chicken mixture. Top with green onions, cilantro, and Fresno chili, if using. Eat and ENJOY!!!

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@kalejunkie 🍓 STRAWBERRY OVERNIGHT OATS with ~27 g protein per serving. Yes please. Finally a breakfast that actually keeps you full bc I don’t know about you, but there’s nothing worse than eating breakfast and feeling hungry an hour later. We’re using my strawberry cashew milk to make creamy, protein-packed overnight oats that last four days in the fridge. I personally don’t like prepping breakfast for longer than that because it starts to lose its freshness and I get bored.⁣
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Follow @kalejunkie for more easy, high-protein recipes.⁣
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If you like these jars, comment LINK and I’ll DM them to you.⁣
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Strawberry Overnight Oats⁣
Serves 4⁣
1 1/2 cups rolled oats⁣
1/2 cup chia seeds⁣
3/4 cup vanilla protein powder⁣
Pinch sea salt⁣
2 1/2 cups strawberry cashew milk (see below)⁣
2 cups fresh strawberries, finely chopped⁣
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Strawberry Cashew Milk⁣
Recipe makes 2 liters⁣
1 1/2 cups raw cashews⁣
1 cup freeze dried strawberries or strawberry powder⁣
6 cups cold water⁣
3 tbsp maple syrup⁣
1 tbsp vanilla extract⁣
1/2 tsp sea salt⁣
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First make the strawberry cashew milk. Add everything to a high speed blender and blend for about 2 minutes until completely smooth. Transfer to jars and store in the refrigerator for up to one week. Next make the overnight oats. In a large bowl combine the oats, chia seeds, protein powder, salt, and strawberry cashew milk. Mix well and divide between four containers. You can stir in the strawberries now or store them separately and add them right before eating. Both work great.⁣

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This glass microwave bacon cooker just changed my life! 🤯 Comment ‘BACON’ and I will DM you the link! 🔗 Just line up your bacon on the glass rods and microwave for 11-12 minutes and you will have made perfectly crispy bacon! The end. #kitchenhacks

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