Kalejunkie

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Quick recipes for a long weekend

A platter of seasoned chicken pieces garnished with cilantro and lime wedges, served with a bowl of green dipping sauce and a fork on the side.

Recipe

What’s your flavor?

Sweet, savory, snacky or stacked—whatever you’re feelin’, there’s a recipe waiting.

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Hey, I’m Nicole! Founder of kale junkie

Where bold flavor
meets
uncomplicated
cooking

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

single
serving

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!

Get in my belly

What’s cooking on the ‘gram

watch it, crave it @kalejunkie

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@kalejunkie 1-MINUTE PUMPKIN CASHEW MILK that tastes better than store-bought, trust me. I love making cashew milk at home because it does not require any soaking or straining and comes out perfect every time!⁣
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Comment LINK for these glass milk bottles and everything used in this video!⁣
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Makes 6 servings⁣
3/4 cup pumpkin puree⁣
1 1/2 cups raw cashews⁣
1/4 cup maple syrup⁣
2 tsp vanilla extract⁣
1 tb pumpkin spice⁣
Pinch sea salt⁣
6 cups cold water⁣
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Add all ingredients to a high-speed blender and blend for 30-seconds until completely smooth. Depending on your blender, you might need an additional 30 seconds. Transfer to a jar, cover and store in the refrigerator for up to 5 days. Enjoy!

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Sticky Salmon Rice Bowls with Spicy Mayo from my friend Jamie’s @everything_delish debut cookbook Everything Delish, which is out today! 🎊 It is so fun to celebrate my friends when they do big things in their careers and this accomplishment is one of them! This recipe is so easy to make and we are giving you the recipe here but comment LINK and we will send the link to order as well! ⁣
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Makes 4 servings⁣
For the Salmon and Rice⁣
¼ cup soy sauce⁣
2 tablespoons honey⁣
1 tablespoon rice wine vinegar⁣
1 tablespoon toasted sesame oil⁣
1 teaspoon red pepper flakes⁣
1 (8-ounce) salmon fillet⁣
Kosher salt and freshly ground black pepper ⁣
1 cup brown rice⁣
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For Assembly⁣
½ cup mayonnaise (or greek yogurt)⁣
¼ cup sriracha⁣
Soy sauce to taste⁣
1 bunch of fresh cilantro, chopped⁣
1 medium avocado, sliced⁣
⅓ large English cucumber, sliced⁣
¼ cup chopped green onions⁣
2 tablespoons sesame seeds⁣
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In a small bowl, whisk together the soy sauce, honey, vinegar, sesame oil, and red pepper flakes. Set aside. Cut the salmon into 1-inch cubes and season with salt and pepper. Place the salmon in a bowl and pour the soy sauce mixture over the top. Cover with plastic wrap and transfer to the fridge to marinate for at least 30 minutes or up to overnight.⁣
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To bake the salmon: Preheat the oven to 400°F. Line a 9x13-inch sheet pan with parchment paper. Spread the salmon on the prepared sheet pan in a single layer and bake for 8 to 10 minutes, until the sauce is beginning to caramelize and the fish is opaque.⁣
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Assemble the bowls: In a medium bowl, stir together the mayo and sriracha. Set aside. In another medium bowl, stir together the soy sauce and cilantro. ⁣
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Set aside. Transfer the cooked rice to a platter or individual bowls. Top with the salmon bites, avocado, and cucumbers. Finish with the green onions, sesame seeds, spicy mayo, and a sprinkling of the cilantro soy sauce.⁣

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@kalejunkie 🥯 3-INGREDIENT HIGH PROTEIN BAGELS that will make your mornings and lunches a breeze, with 10g protein each, made in my @ThermadorHome oven! They taste just like bagel shop bagels, but with a little protein boost and they are SO easy to make! The recipe makes 4 bagels but I always double it when I have the kids because we go through them quickly! I chose Thermador when I remodeled my kitchen because I knew it would be both luxurious and high performing, and it’s never disappointed me once! Everything cooks evenly, the temperature is perfectly calibrated and therefore my food comes out right every time! Macros: 10g protein • 26g carbs • 3.5g fat⁣
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Makes 4 bagels⁣
1 cup all purpose flour or gluten free flour⁣
1 cup full-fat cottage cheese⁣
1 1/2 teaspoons baking powder⁣
1/4 teaspoon kosher salt⁣
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Toppings:⁣
1 egg, whisked ⁣
Every bagel seasoning, sesame seeds, poppyseeds, etc.⁣
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Preheat oven to 350F. Line a baking sheet with parchment paper and set aside. In a large bowl, whisk together the flour, cottage cheese, baking powder and salt. Add the cottage cheese and mix together, forming a ball. Note it will look like it won’t come together, but once you use your hands, it will. It won’t be too sticky to handle. Cut into 4 pieces. Roll each piece into a 6-8 inch log then form into a bagel shape. Place onto the baking sheet. Whisk the egg into a bowl and brush onto each bagel. Sprinkle the top with your seasoning of choice. Bake for 30 minutes until golden and puffy. Remove from oven and let cool 5-10 minutes and enjoy! #Thermador #ThermadorStar #NoOneElse

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@kalejunkie the warm cookie on top of ice cream trend is the only way i want to eat a cookie from now on 😏 you can make this as healthy as you want depending on the cookie and ice cream you choose. do you. just pick a cookie recipe. make it. place a warm cookie straight from the oven on top of ice cream. then dig in!

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I went all the way to Sweden to take a deep look into my health 🇸🇪 Make sure you are FOLLOWING me @kalejunkie because I will be giving away a couple of scans so you can bypass the waitlist and get yours too! Stay tuned!⁣ 🤫
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I got a @neko body scan, and for starters, this is NOT the same as a Prenuvo scan (Prenuvo is an MRI). Neko is non-invasive, radiation-free, and uses advanced sensors, cameras, blood testing, and other measurements to collect —millions— of data points about your body in just minutes.⁣
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It looks at cardiovascular health, circulation, skin, body composition, blood markers, and more, giving you a detailed snapshot of your health and helping identify potential risks early, and as the technology continues to advance, we will continue to learn more and more about our health—it is so cool! The scan itself was so quick, and then immediately afterward I sat down with a doctor who walked me through all of my results, explained what everything meant, and answered my questions right there.⁣
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The entire experience takes about an hour, costs less than $500, and Neko is officially launching in New York City on September 24, with more U.S. locations to follow. 12/10 recommend getting on their waitlist, because word on the street is that as of now there are upwards of 40,000 people on it.

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@kalejunkie If there’s one thing about me, I love a good BOWL! Comment LINKS and I will DM you the full collection of my personal favorites and yours! Add one or all of these into your rotation this week and come back and thank me later because I just elevated your dinner game 👏😏. Enjoy!

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@kalejunkie BETTER THAN STORE BOUGHT PUMPKIN CREAMER for the best cold brew/iced lattes ever (E V E R ! ! !). Save your money and use this to make 6 drinks, all for the cost of ONE coffee shop drink. And if you are making a hot drink, this creamer froths up to perfection. Thousands of you have made this recipe with rave reviews and once you try it, you won’t make anything else this fall! It will last in your fridge for up to one week.

Makes creamer for 6 drinks
1 cup dairy-free half & half (or regular half & half)
1/2 cup pumpkin puree
1 tsp pumpkin pie spice
1 tsp vanilla extract
1/4 cup maple syrup
*Cold brew coffee or coffee or 2 espresso shots

In a blender, add all of the ingredients and blend until completely smooth. Transfer to a glass jar and store in the refrigerator. When you are ready to make your coffee drink, add ice cubes to a glass, followed by the cold brew/coffee/espresso, and top it off with your desired amount of pumpkin cream. Stir and drink immediately. ENJOY!!!!

#starbucks #starbucksdupes #pumpkinlatte #pumpkincreamer

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I am quite literally in love with Stockholm and can’t wait to go back (secretly hoping my kids pick Stockholm, Norway, and Copenhagen as next year’s summer trip because let me tell you, the Scandinavian countries are where it’s at😏).

Thank you @neko for this incredible experience! And stay tuned for a full breakdown of my Neko scan experience—they are opening in NYC next month so you can get one too!

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@kalejunkie 15-Min Peruvian Chicken W/Creamy Avocado Green Sauce, made in the air fryer! And yes, I included oven instructions too! Trust me, this meal is one you will crave time and time again. The chicken is perfectly seasoned and so juicy, and the star of the show is the tangy, protein packed sauce! You can pour the sauce over the chicken or use it as a dipping sauce. I can’t wait for you to try this one!

Comment LINK for my air fryer rec and be sure to FOLLOW ME @kalejunkie so you don’t miss new recipe drops!

For the chicken:
2 lbs boneless, skinless chicken thighs
3 cloves garlic, minced
1 lime, juiced
2 tablespoons paprika
1 1/2 tsp cumin
1 1/2 tsp kosher salt
1 tsp ground black pepper
3 tablespoons extra virgin olive oil

Creamy Avocado Green Sauce:
1 1/4 cups non fat plain greek yogurt
1 avocado
2 limes, juiced
1/2 cup fresh cilantro (handful!)
1 jalapeno, roughly chopped and seeds removed
1/2 tsp kosher salt
1/2 tsp ground black pepper

First, make the sauce. Add all of the ingredients to a food processor or small blender and pulse/blend until smooth. Taste and adjust seasonings as needed and set aside. Next, make the chicken.
In a large bowl, add the chicken thighs and remaining ingredients. Toss until the chicken is well-coated in the seasonings. For the air fryer: line up the chicken in the air fryer basket/tray and air fry at 400F for 10-12 minutes. For the oven method: line up the chicken on a parchment lined baking sheet. Bake at 375F for 15-16 minutes, then broil on high for 1-2 minutes at the end. Serve the chicken with the green sauce and enjoy.

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Comment LINKS for this month’s obsessions! If you’ve seen me share some of these things before, it’s because they are still part of my life—my tried and trues. The others are my new discoveries that I am excited to share and recommend to you!!!! And yes I do have some codes to help you save $$, which you’ll receive when you comment LINKS👇🏼Any questions ask away below!

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@kalejunkie Coffee Cake Protein Baked Oats! If you’re in a breakfast rut, TRY THIS. It comes together in one baking dish, the base is refined sugar free, and makes the best grab-and-go breakfast for busy mornings. I like cutting it into squares and keeping them in the fridge for the week (great for pre-workout too!⁣
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Let me know if you want to see more easy breakfast ideas! 💡⁣
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Makes 8 to 12 bars⁣
2 very ripe bananas⁣
1 cup quick-cook rolled oats⁣
3/4 cup oat flour⁣
1/2 teaspoon baking powder⁣
1/3 cup vanilla protein powder⁣
1 teaspoon cinnamon⁣
1/4 teaspoon nutmeg⁣
2 eggs⁣
Pinch of sea salt⁣
1 cup almond milk⁣
1/4 cup maple syrup⁣
2 teaspoons vanilla extract⁣
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Crumble Topping:⁣
1/3 cup raw walnuts, chopped⁣
3/4 cup quick-cook rolled oats⁣
1/4 cup coconut sugar⁣
1/2 teaspoon cinnamon⁣
1 tablespoon gluten-free flour⁣
1/4 cup coconut oil, melted⁣
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Optional Icing:⁣
1/3 cup powdered sugar⁣
1 1/2 tablespoons almond milk⁣
1 teaspoon vanilla extract⁣
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Preheat the oven to 350°F. Lightly grease an 8x8-inch baking dish. Add the bananas directly to the baking dish and mash until smooth (I did it on a plate in this video because I find bananas easier to mash on a flat plate, but either work great!). Add the oats, oat flour, baking powder, protein powder, cinnamon, nutmeg, eggs, salt, almond milk, maple syrup, and vanilla. Stir until everything is well combined. To make the crumble topping, add the walnuts, oats, coconut sugar, cinnamon, flour, and melted coconut oil to a small bowl and stir until combined. Sprinkle evenly over the top. Cover the baking dish with foil and bake for 15 minutes. Remove the foil and bake for another 15 minutes, or until the center is set. If making the icing, whisk together the powdered sugar, almond milk, and vanilla until smooth. Drizzle over the cooled bars, cut into squares, and enjoy! Cover the pan with foil and store in the fridge for up to one week. #mealprep #mealprepideas

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Have you met my cookbook?

75+ nourishing recipes that are easy to follow and impossible not to love. From weeknight go-tos to “damn, I made that?” moments, this book brings the flavor—minus the fuss.

add to cart, thank me later

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