Kalejunkie

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Hey, I’m Nicole! Founder of kale junkie

Where bold flavor
meets
uncomplicated
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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.

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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Oats & Granola

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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What’s cooking on the ‘gram

watch it, crave it @kalejunkie

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@kalejunkie 🥣 COZY MINI MEATBALL ITALIAN WEDDING SOUP! The OG Italian wedding soup recipe from my blog got a little upgrade this season and now that cozy season is upon us, it’s time for you to make it. This soup is a hug in a bowl—comforting, nutritious, and it freezes well too! ⁣
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SHARE this post with friends, SAVE, and FOLLOW for more!⁣
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Makes 8 servings ⁣
Mini Meatballs⁣
1 lb ground beef (90/10)⁣
1/2 lb mild Italian sausage (casings removed)⁣
3/4 cup panko breadcrumbs ⁣
2 eggs⁣
3/4 cup parmigiano reggiano cheese, finely grated⁣
1/3 cup italian parsley, finely chopped⁣
2 tsp garlic powder⁣
1 tsp kosher salt⁣
1 tsp ground black pepper⁣
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Soup⁣
2 tb olive oil ⁣
1 small yellow onion, finely diced⁣
3 celery stalks, finely chopped⁣
3 carrots, finely chopped ⁣
5 cloves garlic, mashed⁣
3/4 cup mini pasta of choice (stelline, orzo, etc.)⁣
1/3 cup white wine (optional)⁣
6 1/2 cups chicken broth⁣
1 lemon, juiced (1/4 cup) ⁣
3 cups fresh spinach⁣
2 bay leaves⁣
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Garnish: more grated parmigiano reggiano cheese and additional lemon juice if desired! ⁣
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First, make your mini meatballs. Add all meatball ingredients to a large bowl and mix to incorporate everything well. Form mini meatballs (~1 tsp of meat mixture) and line them up on a plate.⁣
You will get 40-50! Heat a large non-stick skillet over medium heat. Add the meatballs and brown on all sides, then remove from heat (not fully cooked through is ok!). Next, in a large soup pot, add the olive oil, and once hot, add the onions, carrots, celery and garlic. Cook for about 6-7 minutes and then add in the pasta. Mix for 1-2 minutes to toast the pasta, then pour in the white wine to deglaze the pot, scraping up the goodness from the bottom of the pan. Add the broth and lemon juice, and the meatballs to the pot. Bring to a gentle boil, then reduce heat to low, add the spinach and allow to cook for 15 minutes so the flavors soak in and the spinach wilts. Divide between bowls and serve with extra cheese & lemon juice on top. ENJOY!⁣

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STOP THROWING AWAY VEGGIES YOU SPENT YOUR HARD EARNED MONEY ON. FOLLOW @kalejunkie FOR THE RECIPE

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…and discovered frozen stainless steel balls that instantly cool down hot espresso, matcha, etc., so your ice doesn’t melt so fast. A little gadget I didn’t think I needed until I got it bc I hate watery drinks. Makes a great stocking stuffer too :) Comment LINK and I will DM it to you. They come in a set of 2 and I just keep them in the freezer.

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@kalejunkie TEAR APART CRISPY PARMESAN BUTTERNUT SQUASH, and this one has fall vibes written all over it. The parmesan cheese is sprinkled with rosemary and thyme, then roasted in the oven until the cheese gets golden and crispy. You’ve been warned, this is highly addictive (serving size 1 😏) ⁣
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Comment LINKS and I will DM you the link to my @cookanyday glass cookware—they have vented lids to steam veggies and grains in the microwave, and you can use them to store and reheat leftovers and cook food in the oven. They are also plastic-free and non-toxic—a true kitchen staple!!⁣
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Makes 4 servings ⁣
1 butternut squash, skin peeled and cut into thin slices as shown (you can also buy precut squash, just slice into thin pieces)⁣
1 cup Parmesan cheese, grated (more if needed depending on how much squash you have)⁣
2 tsp fresh rosemary, chopped ⁣
2 tsp fresh thyme, chopped⁣
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Preheat oven to 350F. Line a baking sheet with parchment paper and set aside. Peel⁣ butternut squash and slice into thin (1/4” thick) pieces. Lightly steam until pliable but not soggy! Pat the squash dry with a paper towel. Spread Parmesan cheese in an even layer on top of the parchment paper, followed by the rosemary and thyme. Lay the squash pieces on top, then gently press them down. Bake for ~ 15 minutes, until the cheese is crispy and golden. Remove the tray from the oven and let it sit for a few minutes to harden. Tear into pieces and enjoy! #fallrecipes #butternutsquash

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@Kalejunkie #WonderbellyPartner #Ad BAKED FETA PHYLLO CUPS WITH HOT HONEY, the perfect holiday app! T’is the season for eating and drinking perhaps differently than we normally do all year long. I, for one, indulge a lot more and sometimes I experience digestive discomfort. And I know I am not alone. But instead of reaching for typical over the counter medicine, I pick up a clean* digestive medicine—@itswonderbelly. Wonderbelly Bloat & Gas Relief uses the same active ingredient as the leading bloat + gas relief medicine brands. Wonderfully is non-GMO, vegan and free from dyes and artificial sweeteners, talc, titanium dioxide and parabens. You can find Wonderbelly at Walmart, Target, CVS and on Amazon! Now go make this recipe, because it’s simple, delicious, and the perfect little bit!⁣
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Makes 12 servings (2 cups each)⁣
24 mini phyllo cups⁣
1 7 oz block feta cheese⁣
1 bunch chives, finely chopped⁣
1/4 cup olive oil⁣
1/4 cup honey⁣
1 tsp crushed red pepper flakes ⁣
3/4 cups pomegranate arils⁣
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Preheat oven to 325F. Line a mini muffin tin with phyllo cups. Crumble the feta and mix in most of the chives. Fill each phyllo cup with the feta mixture. Bake for 5-6 minutes, until the phyllo edges have browned, then remove from the oven. In a small bowl, mix together the olive oil, honey and red pepper flakes. Add some pomegranate arils over each feta cup then drizzle with the hot honey mixture. ENJOY!

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FOLLOE @kalejunkie FOR THE WHOLE SKILLET RECIPE

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@kalejunkie SHEET PAN HONEY DIJON CRISPY CHICKEN with roasted potatoes and apples 🍎 the perfect easy fall dinner that packs a huge flavor punch, guaranteed to get you in the mood for the holidays—I cannot wait for you to try it! ⁣
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Makes 4 servings ⁣
1 1/2 lbs fingering potatoes, washed and cut into halves or quarters⁣
2 tb olive oil⁣
1/4 cup coarse dijon mustard ⁣
2 tb honey⁣
3 cloves garlic, mashed⁣
1 tsp paprika⁣
1 tsp kosher salt⁣
1/2 tsp ground black pepper ⁣
1 1/2 tb fresh thyme, stems removed and chopped finely ⁣
4 large bone-in, skin-on chicken thighs⁣, pat dry
2 apples, sliced (I prefer Honey Crisp apples)⁣
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Preheat oven to 425F. Add cut potatoes to a half or full size baking sheet and toss with olive oil and a pinch of salt and pepper. In a medium bowl, whisk together the dijon mustard, honey, garlic, paprika, thyme, salt and pepper. Set aside. Pat your chicken very dry (very important to get that crispy skin). Add the chicken to the baking tray, nestling in between the potatoes. Brush the chicken generously with the mustard mixture, reserving half. Bake for 30 minutes then remove the tray from the oven. Chop apples into bite-size pieces then spread them onto the baking tray, nestling among the potatoes. Brush the apples, potatoes and chicken with the remaining sauce. Place the tray back in the oven for an additional 15 minutes (or until the internal temperature reaches 165F). If the chicken skin is getting too browned, cover with foil. Remove from oven, toss everything together so the juices from the chicken coats the potatoes and apples well, and enjoy! #fallrecipes #falldinner ⁣
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