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Delicious, nourishing and totally doable!

@kalejunkie

Mar 11

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Open post by kalejunkie with ID 18087868381932963

@kalejunkie ✨ PAN SEARED CHICKEN W/COCONUT CURRY BROTHY RICE aka my latest hyper fixation meal and it is easy to make! You simply pan sear chicken thighs and then make the most flavorful coconut curry broth that gets poured directly over warm rice, for the ultimate comfort food experience. All I have to say is that you must—MUST—make this and report back because it is amazing. ⁣
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SAVE this post, SHARE with friends, and FOLLOW me @kalejunkie for more!!⁣
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Makes 4 servings⁣
For the chicken:⁣
2 tsp avocado oil⁣
4 boneless, skinless chicken thighs⁣
Salt & pepper⁣
1/4 cup chicken broth⁣
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For the broth:⁣
2 tsp avocado oil⁣
2 tsp ginger, grated or ginger paste⁣
3 cloves garlic, minced⁣
2-3 tb red curry paste (depending on your spice preference)⁣
1 tb Better than Bouillon ⁣
3/4 cup chicken broth⁣
1 14 oz can full fat coconut milk⁣
1 tsp fish sauce⁣
1 lime, juiced⁣
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2 cups cooked jasmine rice (to save time, I buy frozen and then microwave it!)⁣
2 green onions, sliced⁣
2 tb cilantro, chopped, for garnish⁣
2 tsp chili oil for garish (optional) - I used @flybyjing which has peanuts in it :)⁣
Additional lime wedges⁣
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Pat chicken dry with paper towels and season with salt and pepper. Heat oil in a large skillet over medium heat. Add chicken thighs to the skillet. Cook for 5-7 minutes without moving (VERY IMPORTANT), and then flip only when the chicken easily releases on its own. Cook for 7-10 minutes more. Pour in the chicken broth to deglaze the bottom and sides of pan with the crispy browned bits until they’re no longer sticking to the pan. Remove from heat and let chicken cool on a cutting board before slicing. Next, make the sauce. In a saucepan over medium heat, add the avocado oil. Once hot, add the ginger and garlic, stirring for one minute, then adding in the curry, bouillon and broth. Stir for another 2 minutes then add in the coconut milk, fish sauce and lime. Cover, reduce heat to low and let simmer for 5 minutes. Make rice your preferred way. Assemble your bowls with rice on the bottom, 1 sliced chicken breast, and a generous pour of the broth on top. Garnish with green onions, cilantro and chili oil. Serve with lime wedges. ENJOY!⁣
#brothyrice

Mar 10

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Open post by kalejunkie with ID 18186480586368567

🥟 The viral NO FOLD DUMPLINGS are quite simply, genius! If you want all the vibes and flavors of a wrapped dumpling without the hassle of wrapping them, make these. Ashley aka @theproteinsnackqueen aka my Armenian sister from another mister was in town and we made them together—safe to say, we are obsessed and will be making them again! If you make them, do not skip the dipping sauce because that is where the magic happens!⁣
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SAVE this post, SHARE with friends and FOLLOW both accounts for more meal & snack inspo!!⁣
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Makes 4 servings⁣
Dumplings⁣
1 lb ground chicken⁣
4 green onions, sliced thin⁣
1 tb fresh grated ginger⁣
3 cloves garlic, minced⁣
1 tb sesame oil⁣
3 tb dark soy sauce (or low sodium soy sauce)⁣
1/2 tsp white pepper (or ground black pepper)⁣
1/2 tsp kosher salt⁣
1 package wonton wrappers⁣
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Optional garnishes: furikake seasoning & chili oil⁣
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Dipping sauce⁣
1/2 cup low sodium soy sauce⁣
2 1/2 tb rice wine vinegar⁣
1 tb sesame oil⁣
2 cloves garlic, minced
2 tsp grated/minced ginger ⁣
1 tb sriracha sauce⁣
2 sesame seeds⁣
1 green onion, sliced (optional)⁣
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In a bowl, mix together the chicken, green onion, ginger, garlic, sesame oil, soy sauce, pepper and salt. Mix well until everything is fully incorporated. Lightly spray a non stick skillet with avocado oil, over medium heat. Once the pan is hot, take a cookie scoop and form round balls of meat and drop them into the pan. Let them cook undisturbed for 2 minutes, then top each ball with a wonton wrapper, gently pinching the edges around each ball. Lightly spray the tops with more avocado oil spray, now pour in 1/3 cup water around the edges and cover the pan until the water evaporates. Lift the cover, add 1/3 cup more water, and repeat until the chicken is cooked through. Serve with dipping sauce and enjoy!⁣
#viralrecipes #foodtrends #nofolddumplings #blanketdumplings

Mar 9

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Open post by kalejunkie with ID 17998568165914475

This glass microwave bacon cooker just changed my life! 🤯
Comment ‘BACON’ and I will DM you the link! 🔗Just line up your bacon on the glass rods and microwave for 11-12 minutes and you will have made perfectly crispy bacon! The end. #kitchenhacks

Mar 9

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Open post by kalejunkie with ID 17869858194569597

This glass microwave bacon cooker just changed my life! 🤯 Comment ‘BACON’ and I will DM you the link! 🔗 Just line up your bacon on the glass rods and microwave for 11-12 minutes and you will have made perfectly crispy bacon! The end. #kitchenhacks

Mar 8

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Open post by kalejunkie with ID 18042727514736549

@kalejunkie 🍪 SCOOPABLE LIFE CHANGING TAHINI CHOCOLATE CHIP COOKIE, because IYKYK, this is my famous LCTCCC but in scoopable form, with vanilla ice cream on top and I don’t know if I’ll ever make it in regular cookie form again because THIS IS AMAZING. You cannot mess this up even if you “aren’t a baker.” It’s also dairy-free, refined sugar free and nut-free! 🎊 ⁣
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Comment LINK for everything I used in this reel!⁣
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1 cup almond flour⁣ (oat flour for nut-free)
1 cup tahini (the more liquidy the tahini the better! @soomfoods is my favorite for this)⁣
1/2 cup maple syrup
1/4 cup collagen peptides (optional @lineageprovisions)
1 egg⁣ (or flax egg)
1 tsp baking soda⁣
2 tsp vanilla extract ⁣
1 cup chocolate chips (I recommend @hukitchen or @enjoylifefoods)⁣
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Serve with: @talenti vanilla gelato⁣
pinch of flaky salt⁣
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Preheat oven to 350F. In a large bowl, mix together the almond flour, tahini, maple syrup, egg, baking soda, and vanilla extract, until smooth, and there are no clumps. Fold in the chocolate chips. Grease an 8x8 round dish. Using a cookie scoop, had scoops of the cookie dough until the batter is finished. Bake for 16–17 minutes or until the top is crunchy. It will be nice and gooey inside. Scoop and enjoy with a dollop of vanilla ice cream and a pinch of flaky salt on top.

Mar 7

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Open post by kalejunkie with ID 18059322764381070

@kalejunkie 🍓🥛 CREAMY NO-STRAIN STRAWBERRY CASHEW MILK is truly one of my favorite things to prep each week! I use it for my iced matcha lattes, coffee, overnight oats and more! It is thick, creamy and truly better than ANYTHING you can buy in the store and less expensive too! This recipe makes 2 liters, which I go through in a week!

Comment LINK and I will DM you the links to everything here including the strawberry powder! 🔗

Recipe makes 2 liters
1.5 cups raw cashews
1 cup freeze dried strawberries or strawberry powder
6 cups cold water
3 tb maple strup
1 tb vanilla extract
1/2 tsp sea salt

Add all of the ingredients to a high speed blender and blend for 2 minutes until the liquid is completely smooth (no chunks of cashews or strawberries). Transfer to jars, cover and store in the refrigerator for up to one week.