Kalejunkie

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the Vibes even fuRther!

Get your apple & pumpkin fix

Three thick pecan bars stacked on a green plate, topped with a scoop of vanilla ice cream. A fork is beside the bars, and more pecan bars and dessert items are in the background on a speckled countertop.

Brownies & Bars

What’s your flavor?

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

Choose Your Vibe

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

Desserts

Best Ever Mini Pumpkin Pies

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)

Two iced lattes in ribbed glasses topped with crushed cookies and bear-shaped biscuits, served with gold spoons. Honey, a small jug, more bear biscuits, and a bowl with cookie crumbs surround the drinks.

Drinks

Viral Teddy Graham Latte

Single Serving

Single Serving Cinnabon Cinnamon Roll

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A big pot of the one-pan "Marry Me" chicken orzo, sitting on a countertop with a spoon resting inside of it

Your next kitchen crush

hot right now

One-Pan “Marry Me” Chicken Orzo

Tender chicken breasts paired with a creamy sun-dried tomato sauce and hearty orzo is such a good combination, it'll make you want to marry the person who made it for you! Introducing my One-Pan "Marry Me" Chicken Orzo, an easy, delicious take on the classic "Marry Me" chicken. This dish is the perfect weeknight dinner: it comes together with just one pan and and in a matter of minutes, making it the perfect cozy and comforting weeknight dinner.

Get in my belly

What’s cooking on the ‘gram

watch it, crave it @kalejunkie

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@kalejunkie ✨ EPISODE 1 of Dinners That Look Fancy, But Aren’t ✨ The rules: 25 minutes or less, at least 30g of protein per serving, and comfort food vibes without feeling heavy. First up: my new Sticky Chicken Brothy Rice Bowls with caramelized chicken, fluffy basmati rice, and a warm savory broth poured right over the top. This one has about 41g of protein per serving and proves that eating healthy does not have to mean boring food 🙌🏼 Approximate Macros: P: 41g • C: 42g • F: 20g

Be sure to FOLLOW me @kalejunkie for Ep. 2!

Makes 4 servings
Sticky Chicken
1 1/2 lbs boneless, skinless chicken thighs
3 tb low sodium soy sauce
2 tb maple syrup
2 tb rice vinegar
2 tb hoisin sauce
2 tb oyster sauce
1 tsp sesame oil
2 tb avocado oil

Broth
3 cups chicken broth (I used bone broth)
1/3 cup scallions, chopped
3 cloves garlic, minced
2 tablespoons minced ginger
3 tb low sodium soy sauce
2 tb rice vinegar

To serve: 2 1/2 cups cooked basmati rice
Optional: pickled onions

Pat dry the chicken and add to a bowl. Toss with the soy sauce, maple syrup, rice vinegar, hoisin, oyster sauce and sesame oil. Make sure everything is coated well and set aside. Heat avocado oil in a skillet over medium heat. Once the pan is very hot (important!), add the chicken. Do not touch for 5 minutes then flip. Pour 1/4 cup of the remaining marinade into the pan. Do not disturb the chicken for 5 minutes more. Once cooked through (internal temp of 165F), transfer chicken to a plate. Reduce heat to low, add the garlic, ginger and scallions, scraping up the bits from the bottom of the pan and saute for 2-3 minutes. Add the broth, soy sauce and rice vinegar and stir. Remove from the heat once warmed to your liking. Divide cooked rice between bowls. Slice the chicken and place on top of the rice. Last, pour the broth on top. Enjoy!

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@kalejunkie 10g Protein Peanut Butter Rice Crispy Bars! I look forward to a sweet treat each day and this one is an added bonus with 10g protein per bar and it’s made with better for you ingredients! The best part? So easy to make and stash in your fridge or freezer for a grab and go treat! ⁣
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Follow me @kalejunkie for more protein & fiber forward meals and treats!⁣
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Makes 9 bars (or more if you slice smaller)⁣
1/3 cup honey⁣
3 tablespoons coconut oil ⁣
3/4 cup creamy peanut butter⁣
3 cups rice crispy cereal⁣
1/4 cup hemp hearts ⁣
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pb chocolate topping⁣
3/4 cup chocolate chips (I used @hukitchen)⁣
1/3 cup creamy peanut butter⁣
flaky salt for topping⁣
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In a large pot over medium-low heat, add the honey and coconut oil. Gently whisk until combined. Add the peanut butter and continue whisking until smooth. Remove pot from the heat. Add the rice crispy cereal and hemp hearts, mixing until the cereal is fully coated. Transfer the mixture to a parchment lined 8x8 baking dish (or just grease the pan well). Press the cereal firmly into the pan using a spatula. If it’s sticky, add a little oil to the palm of your hands to press down. Next, add the chocolate chips and peanut butter to a small bowl and microwave in 2-3, 30-second increments stirring in between, until completely melted and smooth. Once melted, pour over the top in an even layer. Freeze for at least 3 hours or overnight. Remove from the pan, slice into squares and add flaky salt if desired, and enjoy. Store in a covered container in the fridge or freezer. ⁣

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@kalejunkie SWEET POTATO CHOCOLATE SNACKING CAKE and it is a 10/10–and also happens to be gluten-free, refined sugar free (w/o the cc’s), and actually good for you! It’s light, yet fudgy, and addictive in the best possible way!⁣
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If you love recipes like this, FOLLOW ME @kalejunkie so you don’t miss a single thing!⁣
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1 1/2 cups mashed sweet potatoes (I do this in the microwave, see below!)⁣
3 eggs⁣
1/2 cup maple syrup⁣
1/4 cup almond butter or cashew butter⁣
2 tsp vanilla extract⁣
1/4 cup oat flour⁣
3 tb unsweetened cacao powder flour⁣
1/4 tsp kosher salt⁣
1 tsp baking soda⁣
2/3 cup dark chocolate chips
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Make your sweet potatoes. Wash and pierce the potato all over with a knife. Wrap in a damp paper towel. Microwave on high for 6 minutes, then carefully flip to the other side and microwave for another 6 minutes. Repeat until the potato is soft. Cut open to cool, the proceed with the rest of the recipe.⁣
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Preheat oven to 350F. In a large bowl, mash the cooled sweet potatoes well. Add in the eggs, maple syrup, nut butter, and vanilla. Whisk well. ⁣Add in the oat flour, cacao, salt and baking soda, stirring until combined. Fold in most of the chocolate chips, reserving some for the topping. Pour the batter into a greased quarter sheet pan or 8x8 baking dish. You can also line with parchment paper if desired. Add remaining chocolate chips to the top. If using sheet pan, bake for 28-30 minutes. If using 8x8 baking dish, bake for 30-33 minutes. A toothpick should come out clean, but you want these to be slightly underdone so pull them out of the oven. Slice or scoop from the pan and enjoy!

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hopefully i didn’t lose you at coke zero > diet coke but let me know 🫣

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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⁣
⁣
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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