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Hey, I’m Nicole! Founder of kale junkie

Where bold flavor
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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.

more goss 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!

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Single-Serving Carrot Cake Baked Oats

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The Best Easy Flourless Chocolate Cakes

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Single Serving Cinnabon Cinnamon Roll

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Single Serving Strawberry Cinnamon Roll

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Your next kitchen crush

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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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@kalejunkie SPOOKY CAPRESE SALAD, a fun, low effort idea for Halloween! All you need are these cute little silicone skull molds and mozzarella cheese and
you can make this too!

Comment ‘LINK’ and I will send you the link to my skull trays!

What you need:
Cherry tomatoes, halved
Pearl mozzarella balls
Basil
Olive oil
Balsamic vinegar
Flaky salt

Preheat oven to 350F. Break apart mini mozzarella balls and press into the trays. Bake for 4 minutes.
Remove from oven and pat down any liquid, continuing to press the cheese into the mold. Transfer the tray to the refrigerator for 5-10 minutes. Remove skulls from the tray and build your salad. Add halved tomatoes to a plate, the skeleton cheese, and basil. Drizzle with olive oil, balsamic vinegar and top with flaky salt. Enjoy!

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Just a few things about your friend @kalejunkie that you should know 😏🤌🏼🥳 Your turn.

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@kalejunkie LOADED LUNCHES, ep.4 —ULTIMATE WHITE BEAN SALAD WITH LEMON-TAHINI DRESSING, another meal preppable lunch that is packed with fiber, protein and tons of flavor, guaranteed to keep you full! I don’t meal prep often, so when I do, TRUST ME, it’s a good one 😏!⁣
⁣
Comment LINK and I will DM you the link to my fav storage containers that suck the air out!⁣
⁣
Makes 6 servings⁣
Salad—⁣
2 15oz cans white beans (canellini or great northern), drained and rinsed⁣
1 cup shelled edamame⁣
1 cup marinated artichoke hearts, drained and chopped⁣
3 green onions, finely sliced⁣
3/4 cup pickled onions⁣
1/4 cup feta cheese, crumbled⁣
1/4 cup italian parsley, finely chopped⁣
1/2 cup roasted, salted pistachios, roughly chopped⁣
⁣
Lemon Tahini Dressing—⁣
¼ cup lemon juice⁣
⅓ cup olive oil⁣
3 tb tahini⁣
2 tb honey⁣
2 tb red wine vinegar⁣
1 clove garlic, mashed⁣
1 tsp sea salt⁣
1 tsp black pepper⁣
Water to thin, as needed⁣
⁣
Prepare dressing—add all of the sauce ingredients to a small blender and blend until creamy and smooth. Taste and add water to thin as needed, then pour into the bottom of a large container or bowl. Drain and rinse beans well and add them to the container/bowl, along with the rest of the salad ingredients. Cover and store in the refrigerator. When you are ready to eat, shake the container victoriously, so that the dressing coats the entire salad. Eat and enjoy!

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Idk about you, but I have an entirely different personality in NYC 🍎🗽
1. balcony shot after i got my makeup done for a party (@amy.katepalmer @bareminerals)
2. Pizza, bc when in nyc 🍕
3. Steak & eggs @jackswifefreda
4. Walking past @nyuniversity, my alma mater
5. Hangs with my manager @ellewulff @therealdba
6. The best froyo I’ve ever had @mimis.ny with @healthwithhunter
7. Glammed up for @therealdba 15th anniversary party 🎉
8. A moment for the lady 👛
9. Trying out the new @12.matcha
10. 🍵 x 4
11. View from my room @ludlowhotelnyc
12. Fav casual sushi handroll spot @naminori.us
13. More views
14. When you have love, you have everything
15. Spicy skinny marg, but wtf they didn’t have @lalospirits 🙂‍↔️
16. Thank god I didn’t have to share this ocean trout sashimi @naminori.us
17. Got myself a cozy new fall coat from @sezane 🥐

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@kalejunkie 🥡🥦 BETTER THAN TAKEOUT BROCCOLI…you know, that broccoli from a Chinese restaurant that’s coated in a delicious sauce, that actually makes you crave veggies? That’s this recipe and it is so easy to make. So if you are looking to switch up your everyday boring steamed broccoli and turn it into something crave worthy, please try this 🤌🏼 NOTE: dark soy sauce is what gives this dish that takeout flavor—it’s a richer flavor than regular soy sauce. If you don’t have it/want to buy, just use the soy sauce you have on hand!⁣
⁣
Comment LINK for my serving dish, it is SO pretty and a staple kitchen piece!⁣
⁣
Makes 4 servings (or in my case 1 lol)⁣
1 1/2 lbs broccoli (cut into small florets)⁣
1 tsp dark soy sauce⁣
2 tb soy sauce⁣
2 1/2 tsp rice wine vinegar⁣
2 tsp maple syrup ⁣
1 tb toasted sesame oil⁣
1/2 tsp ground black pepper ⁣
3/4 cup hot chicken broth⁣
1 tb avocado oil⁣
4 cloves garlic, mashed⁣
1 1/2 tb arrowroot or tapioca flour or cornstarch (mixed with 1 1/2 tb water)⁣
2 tsp chili crunch (optional)⁣
2 tsp sesame seeds (optional)⁣
⁣
Wash broccoli and cut into tiny florets. Next, make the sauce. In a bowl, whisk together the soy sauces, rice wine vinegar, maple syrup, sesame oil, pepper and chicken broth. Heat a large pan over medium heat. Add the avocado oil, garlic and broccoli and mix together for about 30 seconds, making sure the garlic doesn’t burn. Add the sauce mixture to the pan and continue to stir. Increase the heat to high and let the sauce come to a gently boil. Meanwhile, in a small bowl, mix together the arrowroot/tapioca/corn starch with water until you get a slurry. Pour the slurry into the pan, reduce heat to low, stir and let the sauce thicken for about 1 minute. Once desired thickness is reached, remove broccoli from the heat and serve. Add optional chili crisp and sesame seeds on top. Enjoy! #easyrecipes #broccolirecipes

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@kalejunkie PUMPKIN COLD FOAM ESPRESSO MARTINI 🍸Think creamy spiced cold foam meets crisp, cold espresso martini and you’ve got a winner! Ps—I’m team tequila > vodka in an espresso martini 🤭. You?⁣
⁣
Comment LINK or GLASSES and I will DM you the link to these gorg martini glasses! Perfect for spooky season!⁣
⁣
Makes 1 martini⁣
Cold Foam⁣
3 tb heavy cream (OR @califiafarms dairy-free heavy whip OR coconut cream -top layer in a can of coconut milk)⁣
2 tb vanilla coffee creamer (I used @nutpods)⁣
1/4 tsp pumpkin pie spice⁣
2 tb pumpkin puree⁣
1/2 tsp vanilla extract⁣
⁣
Martini⁣
1.5 oz tequila (I love my @lalospirits) or vodka⁣
1.5 oz kahlua⁣
3 shots espresso (or 1/4 cup cold brew)⁣
handful ice⁣
⁣
First, make the cold foam. In a small bowl, add the heavy cream, creamer, pumpkin pie spice, pumpkin puree, and vanilla extract. Whisk until you get a foam, about 2 minutes. Next, make your martini. In a cocktail shaker, add the tequila (or vodka), kahlua, espresso and a handful of ice cubes. Shake vigorously for about 30 seconds. Pour martini into a glass, top with cold foam and enjoy!

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They don’t call me the crispy rice salad queen for nothing—get all 8 delivered to you by FOLLOWING me, @kalejunkie 🥬 I’m here to help you eat healthy and delicious meals like this one!

Makes 4 large servings or 6 smaller Crispy Rice
2 cups cooked rice, cooled (I used jasmine rice)
2 tsp soy sauce
2 tb chili crisp/crunch (Trader Joe’s makes a good one, I used Momofuku this time!)
1 tb sesame oil

Salmon
8oz salmon
Pinch cumin, salt & pepper

Salad
5 Persian cucumbers, thinly sliced (or 1 large English cucumber)
1 red bell pepper, diced small
1 small red onion, finely sliced
1 avocado, diced

Creamy Lemon-Cumin Dressing
1/2 cup olive oil
1/4 cup lemon juice (1-2 lemons)
2 tb honey
1 large shallot, roughly chopped
1/2 tsp cumin
1 tsp kosher salt
1/2 tsp ground black pepper

First, prepare the crispy rice topping. Preheat oven to 400F. Line a baking sheet with parchment paper. Add cooked and cooled rice to the baking sheet. Toss well with the soy sauce, chili crisp and sesame oil. Bake for 30-35 minutes, tossing half way through (just watch to make sure it doesn’t burn). While the rice is in the oven, season salmon and place it on a baking sheet. Add to the oven (with the crispy rice) and let bake for 13-14 minutes, or until desired doneness. Remove the rice from the oven and set aside. Remove the salmon tray from the oven, shred into smaller pieces and set aside. Next, chop/slice all of the ingredients for the salad and add to a large bowl. Add the shredded salmon and crispy rice on top. Last, make the dressing. Blend to together all of the ingredients for the dressing until smooth & creamy. Taste and adjust seasonings as needed. Pour dressing over the salad. Toss and enjoy!

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Open post by kalejunkie with ID 18064768322259177

@kalejunkie ✨ MEDITERRANEAN GROUND BEEF BOWLS W/ LEMON TAHINI SAUCE, another banger of a recipe right here for you! I’m Nicole—your go-to gal for easy, nourishing recipes that the whole family will love—this one is the perfect addition to your weeknight rotation and it’s indulgent enough for a date night at home. You get delicious Mediterranean vibes in every bite—juicy ground beef, fresh veggies, briny olives, and my signature creamy lemon-tahini sauce that ties it all together for a perfectly well balanced meal. Serve on its own or over rice.⁣
⁣
Comment LINKS and I will DM you the links for all of the items I’m using in this reel—my fav portable blender, cutting board, and more :)⁣
⁣
Makes 4 servings⁣
3 cloves garlic, mashed⁣
1 zucchini, chopped (~3/4 cup)⁣
1 orange bell pepper, chopped⁣
3/4 cup cherry tomatoes, halved⁣
¼ cup kalamata olives, sliced⁣
1 tb olive oil⁣
1/2 red onion, diced⁣
1 lb ground beef⁣
2 tsp dried oregano⁣
1 tsp cumin⁣
1 tsp paprika⁣
1 tsp kosher salt⁣
1/2 tsp ground black pepper⁣
1/2 cup feta cheese, crumbled⁣
2 tb parley, chopped⁣
⁣
Lemon Tahini Sauce:⁣
¼ cup lemon juice⁣
⅓ cup olive oil⁣
3 tb tahini⁣
2 tb honey⁣
2 tb red wine vinegar⁣
1 clove garlic, mashed⁣
1 tsp sea salt⁣
1 tsp black pepper⁣
Water to thin, as needed⁣
⁣
Prepare sauce—add all of the sauce ingredients to a small blender and blend until creamy and smooth. Taste and add water to thin as needed, then set aside. Mash your garlic and chop veggies—zucchini, bell pepper, tomatoes, olives, and red onion. Add olive oil to a large pan over medium heat. Once the pan is hot, add the red onion and saute for 3 minutes or so, then add the garlic. Stir for about 15 seconds, then add in the ground beef, breaking it down into tiny pieces and stirring until cooked through. Next add the bell pepper, zucchini, tomatoes and seasonings (oregano, cumin, paprika, salt and pepper). Continue to stir for another 5 minutes or so until all of the veggies have softened. Stir in the olives and feta cheese. Remove from the heat and divide between bowls and drizzle the lemon tahini sauce on top. ENJOY!⁣

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@kalejunkie 😋 BETTER THAN STARBUCKS PUMPKIN CREAM CHEESE MUFFINS are back this year and trust when I tell you, this is the only recipe you need this season. They are gluten-free, and can be made dairy-free simply by using vegan cream cheese! This recipe is inspired by @melissashealthykitchen and I now make them every year!⁣
⁣
Comment LINK and I will DM you everything I used in this video, including the cute muffin liners and my fall blouse from @ramybrook! ⁣
⁣
Makes 6 jumbo muffins or 9 regular muffins ⁣
Muffins—⁣
3 eggs⁣
1 cup pumpkin puree⁣
1/4 cup coconut oil, melted⁣
1/3 cup maple syrup⁣
2 tsp vanilla extract⁣
1 cup almond flour⁣
1/2 cup organic arrowroot flour (or tapioca flour or cornstarch)⁣
1/4 cup organic coconut flour⁣
1 tb pumpkin pie spice⁣
1 tsp cinnamon⁣
1 tsp baking soda⁣
1/4 tsp salt⁣
Optional: pumpkin seeds for topping⁣
⁣
Cream cheese filling:⁣
7 oz cream cheese, softened⁣
2 1/2 tb maple syrup⁣
2 tb milk of choice⁣
1 1/2 tsp vanilla extract⁣
⁣
Preheat oven to 350F. Whisk together all of the wet ingredients and set aside. Next, add all of the dry ingredients to a large bowl and mix well. Pour the wet ingredients into the bowl with the dry ingredients and stir until incorporated. Grease a muffin tin well or add muffin liners to the tin (6 or 9 depending on the size of your muffin tray). Fill each muffin cavity with the batter and set aside. Next, make the cream cheese filling. Add the cream cheese to a small bowl and microwave for about 30 seconds until you can easily stir it. Add the maple syrup, milk, and vanilla and whisk or stir until fully incorporated. Transfer to a piping bag or a ziplock bag. Cut the tip and pip cream cheese filling into each of the muffins, as shown in the video. Sprinkle pumpkin seeds around top. Bake for 20-22 minutes or until a toothpick poked into the muffin part (not the cream cheese part) comes out clean. Let cool for 5 minutes in the muffin tin and then transfer to wired cooling rack to cool completely, and enjoy!⁣

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