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

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watch it, crave it @kalejunkie

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CRUNCHY COCONUT SHRIMP BOWLS WITH SPICY AIOLI from my friend @thedefineddish’s new cookbook Everyday Eats—a NYT best selling dinner cookbook full of easy, fast recipes like this. These bowls are so yummy and taste like something you’d get at a restaurant in Hawaii—trust me 😉. We can’t wait for you to make this!⁣
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The recipe is below and comment LINK and I will send you the link to Alex’s cookbook!⁣
⁣
SPICY AIOLI⁣
2 tb avocado oil mayo ⁣
1 to 2 tb sriracha⁣
1 tb lime juice⁣
1/4 tsp kosher salt⁣
SESAME SLAW⁣
4 cups finely shredded red cabbage⁣
3 green onions, thinly sliced⁣
2 tb toasted sesame oil⁣
1 tb rice vinegar⁣
½ tsp kosher salt⁣
COCONUT CRISPY SHRIMP⁣
2 tb avocado oil⁣
1 lb shrimp, deveined, and tail-off shrimp⁣
1½ tsp kosher salt, divided⁣
½ tsp black pepper⁣
½ cup panko bread crumbs⁣
1/3 cup shredded unsweetened coconut⁣
FOR SERVING⁣
2 cups prepared steamed rice⁣
1 avocado, thinly sliced⁣
Chopped fresh cilantro leaves⁣
Black sesame seeds, optional for garnish⁣
⁣
MAKE THE AIOLI: In a small bowl, whisk together all the aioli ingredients until well combined. Set aside.⁣
⁣
MAKE THE SESAME SLAW: In a medium bowl, toss together the cabbage, green onions, toasted sesame oil, vinegar, and salt until well combined. Set aside.⁣
⁣
COOK THE SHRIMP: In a large skillet, heat the oil over medium-high heat. Add the shrimp and sprinkle with 1 tsp of the salt and pepper. Cook until golden brown on each side and cooked through, 2 to 3 minutes per side. Transfer the shrimp to the prepared plate and set aside. Reduce the heat to medium. Add the panko, coconut, and the remaining ½ tsp salt and toast, tossing, until the panko and coconut are golden brown, 2 to 3 min. Watch carefully so as not to burn. Set aside.⁣
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TO SERVE: Divide the rice among four bowls. Top with the sesame slaw and shrimp. Sprinkle the coconut bread crumbs over the top and place the sliced avocado to the side. Generously drizzle the spicy aioli over the top, followed by some cilantro. Finish with sesame seeds.

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Herby Smoked Salmon Caviar Bites for girls night! ☺️ For me, the “perfect bite” will always involve @eatmiltons Gluten Free Crackers and caviar. It feels a little fancy, but it couldn’t be easier to make. I used Milton’s Sea Salt crackers as the base, then topped each one with my simple herby Greek yogurt spread, smoked salmon, @thecaviarco kaluga hybrid caviar, fresh dill, and a drizzle of olive oil. It’s creamy, salty, crunchy, and feels special without requiring much effort. Milton’s Multi-Grain and Everything crackers would also be delicious here, so feel free to use whichever variety speaks to you—they are all amazing!⁣

Recipe below OR comment “RECIPE” and I’ll send it your way!
⁣
Herby Yogurt Spread⁣
1 cup non-fat greek yogurt⁣
1/4 cup fresh dill, finely chopped⁣
1/4 cup chives, finely chopped⁣
1 shallot, finely diced⁣
Zest of 1 lemon⁣
1 4oz package smoked salmon⁣
Caviar of choice⁣
Milton’s Gluten Free Crackers ⁣
Extra virgin olive oil, for drizzling⁣
⁣
First, make the herby yogurt spread. Add all of the ingredients to a bowl and mix well. Taste and add a pinch of salt if desired. Layer Milton’s crackers on a large plate. Add 1-2 teaspoons of spread onto each cracker. Top with smoked salmon, caviar, fresh dill, and a drizzle of olive oil. Enjoy! #miltonspartner⁣

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Comment LINKS for my full am/pm skincare routine! You’ve been asking for this in my weekly Q&A, so here it is 🪄—after years of trying this and that, this is my current “skincare stack” for glowing, radiant skin at 45! Hope it’s helpful 🫶.

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@kalejunkie bringing back the crispy salmon skin hack because i use it all the time! it is the best (and least messy) way to get perfectly crispy salmon skin, and for me, the crispy skin is my favorite part 😍!

SAVE this post, SHARE with friends and FOLLOW me @kalejunkie for easy, delicious recipes & tips!

Pat your salmon dry and add salt/pepper/your favorite seasonings to both sides of your salmon.
Add 1-2 teaspoons of oil to a pan. Add a square of parchment paper and coat both sides with the oil. Turn heat to medium. Add salmon and cook on one side for 5 minutes, then flip to the other side and cook for 4-5 minutes more, depending on desired doneness. That’s it, enjoy! #cookinghacks #cookingtips

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ANTIPASTO PLATTER NACHOS from my friend Cortney @cheesegal’s new cookbook Oversharing which publishes today!! 🎉 To know Cortney is to love her and she is the queen of entertaining, elevated bites, and lots of laughs. And with game day around the corner, I picked this recipe to share—it’s a little fancier than your average nachos bc sometimes you deserve fancy, and it is so easy to make!⁣
⁣
Comment LINK and I will DM you the link to her new book—you need it, yes you do! ⁣
⁣
Serves 4 to 6⁣
1(5-ounce) package Mediterranean crackers (Ilike Firehook Mediterranean baked crackers)⁣
12 ounces low-moisture mozzarella cheese, shredded or coarsely chopped⁣
1/2 cup freshly grated Parmesan cheese, plus more for serving⁣
1/2 teaspoon dried Italian seasoning⁣
1½ ounces sliced capocollo or spicy soppressata,⁣
cut into strips⁣
1 cup whole-milk ricotta cheese⁣
Kosher salt and coarsely ground black pepper⁣
1/2 cup grape tomatoes, chopped⁣
½ cup Peppadew peppers or hot cherry peppers, drained and chopped⁣
¼ cup pitted mixed Greek olives, coarsely chopped⁣
2 tablespoons chopped Calabrian chiles⁣
1 teaspoon chopped fresh rosemary⁣
⁣
Place a rack in the center of the oven and preheat to 425°F. Line a rimmed baking sheet with parchment paper. Scatter the crackers on the prepared baking sheet in an even layer. Top the crackers with the mozzarella and Parmesan. Sprinkle on the Italian seasoning, then the strips of meat. Bake the nachos until the cheese has melted and the meat has started to brown in spots, 8 to 10 minutes. Meanwhile, place the ricotta in a small bowl and season with a pinch each of salt and pepper. Top the nachos with the tomatoes, Peppadew peppers, and olives. Dollop on the seasoned ricotta. Spoon Calabrian chiles over the top, if you like, and garnish with rosemary. Serve immediately straight from the baking sheet!

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@kalejunkie NEW! my version of PIZZA BEANS, and it’s high in protein and fiber, bc the two go hand in hand—each serving has over 40 grams of protein and 12 g fiber 🤝. It’s hearty, filling, comes together in one pan, and it’s best served in a bowl with bread you can use to scoop it all up. PSA: garlic bread is an excellent choice 😏! ⁣
⁣
Be sure to SAVE this post, SHARE with friends and FOLLOW me @kalejunkie for more easy, delicious 30 minute or less recipes!⁣
⁣
Makes 4 servings or 6 for smaller portions⁣
1 tablespoon extra virgin olive oil⁣
1 small yellow onion, diced (~3/4 cup)⁣
1 lb chicken Italian sausage, casings removed (pork works too, chicken is just lower in fat)⁣
3 cloves garlic, minced ⁣
2 cans cannellini beans, drained and rinsed⁣
1 24-oz jar marinara of choice⁣
1 tablespoon oregano ⁣
1/2 teaspoon crushed red pepper flakes ⁣
1/2 cup parmesan cheese, finely grated⁣
1-2 handfuls fresh spinach ⁣
3/4 cup mozzarella cheese, shredded⁣
Garnish: fresh basil, chopped⁣
Serve with: crusty bread or garlic bread⁣
⁣
Add olive oil to a large skillet over medium heat. Once hot, add the onion and sauté for 5 minutes until softened, then add in the sausage. Mash into small pieces. Once almost cooked through (little to no pink), stir in the garlic, stirring for another minute. Add in the beans, marinara, oregano, and red pepper flakes. Use the masher to mash up some of those beans. Mix in the parmesan cheese and add the spinach. Stir until spinach has wilted. Sprinkle the mozzarella on top and broil on the second to top rack for 4-6 minutes until the cheese is golden and bubbling. Watch so it does not burn!!! Remove from oven, top with fresh basil and more red pepper flakes if desired. Scoop into bowls and serve with bread of choice. Enjoy! #pizzabeans

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sry, i can’t just be posting recipes all the time, i have other interests too 😏 swipe 👉🏼👉🏼

like weightlifting and drinking wine. the two can coexist just fyi🍷

and visiting local wineries bc this is why i pay the big bucks to live in the bay area📍 @jordanwinery

anyway, one thing about me is that when i find a bathroom with good lighting there will be selfies. life is short, do you

this is one way to get to my heart 🖤

and sending me home with all the wine behind me would be another way

should have brought a book

and should have eaten a fat steak and potatoes before showing up to happy hour starving

are you okay? no, but i am fun

tried my best to like deviled eggs

shooting my shot

me when you tell me my recipe didn’t work but you changed every ingredient

soft launch?

ok bye this was fun, come again soon!

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@kalejunkie PUMPKIN BANANA MAPLE MUFFINS, the absolute best muffins you will ever have, I said it! The fluffiness is unreal and I must say it—so moist 😏 In my house we like big muffins, so I made six, but the recipe will easily make twelve. Please make these and come back and tell me what you think! ⁣
⁣
Don’t forget to FOLLOW me @kalejunkie for more easy recipes that work every single time!⁣
⁣
Makes 6 jumbo or 12 regular muffins⁣
2 very ripe bananas, (1 cup mashed)⁣
1/2 cup pumpkin puree⁣
1/2 cup unsalted butter, melted and cooled⁣
1/2 cup maple syrup ⁣
1 egg⁣
2 teaspoons vanilla extract ⁣
1 1/2 cups all purpose flour (or GF flour), loosely scooped⁣
1 tablespoon pumpkin spice⁣
1 1/2 teaspoons baking soda ⁣
1/2 teaspoon kosher salt⁣
⁣
Preheat oven to 375F. Line a muffin tin with liners, or be sure to spray the tin with oil so they don’t stick. On a plate, mash the bananas very well into a paste then transfer to a large bowl (its easier to mash on a flat surface vs in the bowl!). Add the pumpkin puree, cooled melted butter and whisk until combined. Add the egg, maple syrup, vanilla, and whisk again, until combined. Add the flour (do not pack it in your measuring cup, just scoop normally from the bag!), baking soda and salt. Stir together until just combined and you don’t see any flour—do not over-mix—this is the secret to fluffy muffins! Scoop the batter into the muffin tin and bake for 18-25 minutes (depends what size muffins you make). Just take a toothpick and stick it in one muffin—when it comes out clean, pull the tray out of the oven and let them cool! My jumbo muffins are always done at the 22-23 minutes mark just fyi. ENJOY!!!!⁣

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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!⁣
⁣
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 ⁣
⁣
pb chocolate topping⁣
3/4 cup chocolate chips (I used @hukitchen)⁣
1/3 cup creamy peanut butter⁣
flaky salt for topping⁣
⁣
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
⁣
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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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.

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