Nicole Keshishian | KALEJUNKIE®(@kalejunkie) 인스타그램 상세 프로필 분석: 팔로워 3,003,618, 참여율 2.39%

Hi hi!! 👋🏼 There are a lot of new faces here—welcome to my page, @kalejunkie 🥬, where I share recipes and life content. I think it’s important to know the people you follow, so here’s my story condensed into these slides ❤️. I’m so happy you are here and would love to know something about you—favorite food? where are you from? something I should know about you? what would you like me to create for you? xo, Nicole

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 🥐

@kalejunkie you guys needed a new crispy rice salad, so try this—my CHICKEN SHAWARMA CRISPY RICE SALAD with lemon-tahini dressing! It is likely one of most incredible salads you’ll ever eat! This version combines my Middle Eastern roots with the crispy rice trend, for a true flavor and texture explosion. It’s perfect for meal prep or a satisfying lunch or dinner!⁣ ⁣ And—this is the January #KJrecipeclub dish, where you have all month to make it, post it on your feed or stories, tag me and use hashtag #KJrecipeclub, for a chance to win 1 of 2 $150 gift cards to Amazon! Winners announced 1/31 on my stories! Good luck!⁣ ⁣ Makes 4 large servings or 6 smaller⁣ Crispy Rice⁣ 2 cups cooked rice, cooled (I used jasmine rice)⁣ 1 tb olive oil ⁣ 1 tsp paprika, 1 tsp oregano, 1/2 tsp garlic powder⁣ ⁣ Chicken⁣ 1 lb boneless, skinless chicken thighs, cut into 1/2” pieces⁣ 2 tb olive oil ⁣ 2 tsp ground turmeric⁣ 2 tsp cumin⁣ 1 tsp cinnamon⁣ 1 tsp garlic powder⁣ 1/2 tsp black pepper⁣ ⁣ Salad⁣ 5 persian cucumbers, thinly sliced ⁣ 1 cup baby tomatoes, halved⁣ 1/2 red onion, finely sliced (1/2 cup)⁣ 3 dill pickles, chopped⁣ 1 bunch mint, chopped (1/2 cup)⁣ ⁣ Creamy Lemon-Tahini Dressing⁣ 1/2 cup greek yogurt⁣ 1/3 cup tahini⁣ 1/4 cup olive oil⁣ 1/4 cup lemon juice (1 lemon)⁣ 2 cloves garlic ⁣ 1 tsp kosher salt⁣ [optional for sweetness, 1-2 tb honey or maple syrup]⁣ ⁣ First, prepare the crispy rice topping. Preheat oven to 400F. Add cooked and cooled rice to a baking sheet. Toss with the olive oil and seasonings. Bake for 30-35 minutes, tossing half way through (watch to make sure it doesn’t burn). While the rice is in the oven, season chicken and coat well. Add olive oil to a skillet over medium heat. Once the skillet is hot, add chicken. Cook until fully cooked through, then remove from heat. Remove the rice from the oven and set aside. Next, chop/slice all of the ingredients for the salad and add to a large bowl. Add the chicken and crispy rice on top. Make the dressing. Blend ingredients for the dressing until smooth & creamy. Taste and adjust seasonings as needed. Pour over the salad. Toss and enjoy! ⁣ ⁣ #crispyricesalad #saladrecipe #easyrecipes #shawarma #chickenshawarma

@kalejunkie ✨ GARLIC SHRIMP CRISPY RICE SALAD with creamy sesame soy dressing. If there was ever a salad to make of mine, let it be this — it might just change your life 😉. We’ve got tons of veggies and jumbo garlic shrimp and a dressing so good, you’ll want to drink it on its own!⁣ ⁣ SAVE this post, SHARE with friends, and be sure to FOLLOW me @kalejunkie so you don’t miss new recipe drops! ⁣ ⁣ Makes 4 servings⁣ CRISPY RICE—⁣ 2 cups cooked rice, cooled (I used jasmine rice)⁣ 2 tsp sesame oil ⁣ 2 tsp soy sauce⁣ ⁣ SESAME SOY DRESSING ⁣ 3/4 cup fat free greek yogurt ⁣ 1/4 cup tahini⁣ 2 tb honey⁣ 2 tb rice vinegar ⁣ 2 tb low sodium soy sauce⁣ ⁣ SALAD⁣ 1 lb peeled, deveined shrimp ⁣ 2 tsp olive oil⁣ 3 cloves garlic, minced⁣ 1 lemon, juiced ⁣ 1/4 crushed red pepper flakes⁣ 4 Persian cucumbers, chopped⁣ 1/4 red onion, finely diced⁣ 1 red bell pepper, finely diced⁣ 1/4 cup parsley, chopped⁣ 1/4 cup green onions, chopped ⁣ ⁣ First, prepare the crispy rice topping. Preheat oven to 400F. Add cooked and cooled rice to a baking sheet. Toss with the sesame oil and soy sauce. Bake for 20-22 minutes, tossing half way through (watch to make sure it doesn’t burn). While the rice is in the oven, make the garlic shrimp. Add olive oil to a skillet over medium heat. Once the skillet is hot, add the garlic, along with the shrimp, lemon juice and red pepper flakes. Stir until fully cooked through, then remove from heat. Remove the crispy rice from the oven and set aside. Next, chop/slice all of the ingredients for the salad and add to a large bowl. Add the cooked shrimp and crispy rice on top. Make the dressing. Blend ingredients for the dressing until smooth & creamy. Taste and adjust seasonings as needed. Pour over the salad. Toss and enjoy! ⁣ ⁣ Viral recipes | crispy rice salad | macro friendly

I may not be everyone’s cup of tea, and I’m okay with that. If there’s one thing about me, it’s that I’m unapologetically me. I live life on my own terms, and for me the healthiest version of that looks like balance, not extremes. It looks like prioritizing real, nutritious food most of the time, using the supplements that work for me, drinking Diet Coke when I want it, and getting botox every few months. Because this is the life I chose, not the one strangers on the internet told me to live.

@kalejunkie 👉🏼 have you made my 20-MINUTE BANG BANG SALMON BOWLS yet? If not, consider this your sign! The salmon cooks under the broiler in 8 minutes, for a crunchy outside and they melt in your mouth, and while that’s in the oven you have time to make the tangy cucumber salad and yogurt-based bang bang sauce (no mayo bc i am not a mayo fan 🙅🏻‍♀️). I also used frozen jasmine rice to make this dinner even quicker. Hope you love it as much as I do!⁣ ⁣ SAVE this post, SHARE with friends, and FOLLOW me @kalejunkie for more easy dinners like this:)⁣ ⁣ Makes 4 servings⁣ SALMON⁣ 1 1/2 lbs salmon, cubed⁣ 1 tb avocado oil⁣ 1/4 cup low sodium soy sauce⁣ 2 tsp smoked paprika⁣ 1/2 tsp chili powder⁣ 1 tsp garlic powder⁣ 1/2 tsp kosher salt⁣ ⁣ BANG BANG SAUCE⁣ 1 cup greek yogurt (I like full fat)⁣ 1/4 cup sriracha⁣ 2 tb rice vinegar ⁣ 1/4 cup low sodium soy sauce⁣ 2 tb honey⁣ 1 tsp fresh grated ginger ⁣ 1/2 tsp crushed red pepper flakes⁣ ⁣ CUCUMBER SALAD⁣ 2 persian cucumbers⁣ 1 tb rice vinegar ⁣ 1 tb furikake seasoning⁣ ⁣ First, cut your salmon into cubes and add to a bowl. I slice the skin off but that is OPTIONAL. Add the avocado oil, soy sauce, and seasonings and toss to coat well. Transfer to a foil (or parchment paper) lined baking sheet. Broil on high for 8 minutes then remove from oven and set aside. Cook rice and set that aside too. Next, make the cucumber salad and bang bang sauce. For the cucumber salad, slice the cucumbers, add to a small bowl, and toss with the rice vinegar and furikake. To make the bang bang sauce, add all the ingredients to a bowl and whisk until smooth. Taste and adjust as needed. Finally, assemble your bowls, with the rice on the bottom, the salmon, cucumber salad and bang bang sauce. ENJOY!⁣ ⁣ Easy dinners | meal prep | salmon recipes |⁣ protein dinners | healthy recipes | family meals | budget meals | 15 20 minute recipes

@kalejunkie ✨ MIDDLE EASTERN TORTILLA CHICKEN KEBABS! I have been seeing this idea for tortilla kebabs everywhere, so I decided to make my own version—with all the middle eastern vibes, because hello🙋🏻‍♀️!! This recipe is one million percent worth making and they are so fun to eat. Serve with tzaziki, a salad, or just devour on their own!⁣ ⁣ 👉🏼 SAVE this post, SHARE it with friends and be sure to FOLLOW ME @kalejunkie for more fun, delicious recipes like this!⁣ ⁣ Makes 4 large skewers⁣ 1 lb ground chicken⁣ 1 small red onion, roughly chopped⁣ 1 red bell pepper, roughly chopped⁣ 4 cloves garlic, minced⁣ 2 tsp paprika⁣ 2 tsp oregano⁣ 2 tsp cumin⁣ 1 tsp crushed red pepper flakes⁣ 2 tsp kosher salt⁣ 1 tsp ground black pepper⁣ 1/2 cup parsley, finely chopped⁣ 3 tb tomato paste (I forgot to film that, oops 😏)⁣ 6 large burrito size flour tortillas⁣ Wooden skewers ⁣ ⁣ Garlic parsley butter⁣ 1/4 cup salted butter⁣ 4 cloves garlic, minced⁣ 1/4 cup parsley, chopped ⁣ Preheat oven to 400F. Line a baking sheet with parchment paper and set aside. Add onion and red pepper to a food processor and pulse. Transfer to a large bowl and use a paper towel to get rid of as much liquid as possible. Add the chicken and rest of the ingredients and incorporate well. Lay the stack of tortillas down and trim the edges off. You’ll have rectangles. Spread meat evenly onto each piece and make a stack. Cut into 4 pieces lengthwise, flip, then insert four skewers as shown. Slice again and lay on the baking sheet. Bake 15 min. Make the garlic butter, then brush generously on all sides. Place back in oven for 20 minutes. They should be cooked through by then, but you may need to rotate once more for another 10 minutes. Remove from oven and remove skewers. Pull apart and enjoy! #viralrecipes #tortillakebabs

When people meet me in person, they often say “oh my gosh you are actually so nice and friendly. And funny! I wasn’t expecting that!” And I am. I only get awkward when I don’t vibe or connect with someone. But maybe it’s them, not me. 😏 Can you relate?

@kalejunkie ✨ new! LOADED SPRING QUINOA SALAD with creamy sesame dressing—a salad that will *actually* keep you full and satisfied. I don’t like wimpy salads and neither should you. This one also gets bonus points bc it’s great for meal prep to enjoy all week long. The flavors get better and better over the days. This is a salad you will actually crave!⁣ ⁣ SAVE this post, SHARE with friends and FOLLOW me @kalejunkie for more nutritious recipes like this! ✨⁣ ⁣ And comment LINK for links to my mini blender and items in this video and I will DM you now!⁣ ⁣ Dressing:⁣ 3 tb olive oil ⁣ 1/4 cup red wine vinegar⁣ 1/4 cup tahini⁣ 2 tb honey⁣ 4 cloves garlic⁣ 1 lemon, juiced ⁣ 1/4 cup water⁣ 1/2 tsp kosher salt⁣ 1/2 tsp black pepper⁣ ⁣ Salad:⁣ 1 bunch curly kale, stems removed, chopped⁣ 3 persian cucumbers, diced⁣ 1 15-oz can chickpeas, drained and rinsed⁣ 1 cup artichoke hearts, chopped⁣ 1 bunch scallions, chopped⁣ 3/4 cups castelvetrano olives, chopped⁣ 1/4 cup dill, chopped ⁣ 1/2 cup feta cheese, crumbled⁣ 3 cups cooked quinoa⁣ ⁣ First, cook your quinoa. Fluff and set aside. Chop all the veggies for the salad and add them to a large bowl, along with the feta and cooked quinoa. Then make the dressing. Add all of the dressing ingredients to a blender and blend until smooth. Pour over the salad, toss well and enjoy!

@kalejunkie ✨ NO BAKE 6-INGREDIENT BROWNIE BARK! My sweet tooth came out to play this week so I put a chocolatey twist on my cookie dough bark and it turned out insanely delicious! So this is your sign to make it and store it in the freezer in smaller pieces for whenever the sweet craving hits! You can enjoy this for a few weeks and I can’t wait for you to try it! ⁣ ⁣ Comment LINKS for everything I used in this video and I will DM you now! 🔗 ⁣ ⁣ 1 3/4 cup almond flour⁣ 1/4 cup unsweetened cocoa powder⁣ 1/4 cup maple syrup⁣ 1/4 cup melted coconut oil (I use refined to avoid the coconut flavor)⁣ 2 tsp vanilla extract⁣ 2 cups chocolate chips, divided⁣ 1/2 cup sprinkles, optional⁣ ⁣ In a bowl, mix together the almond flour, cocoa powder, maple syrup, melted coconut oil, and vanilla. Add in 3/4 cup of the chocolate chips. The mixture will be crumbly at first, but then it will come together. Press it down onto a parchment lined baking sheet. Melt remaining chocolate chips and pour it over the brownie mixture in an even layer. Add sprinkles if you feel fancy and freeze for at least one hour. Break apart into pieces and enjoy.⁣ ⁣ #foodtrends #viralrecipes #cookiedough #cookiedoughbark #browniebark

Well, I guess it’s time to do the dishes now 🫣 But on a serious note, if you live in the Bay Area and want to work in person with me a few days a week as my kitchen assistant, I am hiring! Email me at the button below and let’s talk. It’s fun. I’m fun.

@kalejunkie ✨ 20-MIN SAUCY CHICKEN CHOW MEIN, the only chow mein recipe you need in your life. These days my boys are craving tons of noodles, so I’m always bringing it back to takeout vibes and finding ways to make things a little bit healthier. This version is packed with tons of chicken and veggies, and I’m using gluten free linguine to keep things a bit lighter. The magic is always in the sauce 😏. This recipe makes a lot of food, so you’ll likely have leftovers to enjoy throughout the week:)⁣ ⁣ Makes 6 servings CHICKEN:⁣ 1 1/2 lbs chicken breast, sliced very thin⁣ 2 tb dark soy sauce ⁣ 1 tb arrowroot/cornstarch + 3 tb water, whisked into a slurry)⁣ 3/4 lb linguine⁣ ⁣ SAUCE:⁣ 3 tb dark soy sauce⁣ 3 tb low sodium soy sauce⁣ 2 tb maple syrup⁣ 2 tb oyster sauce⁣ 2 tb water⁣ ⁣ STIR FRY:⁣ 3 tb avocado oil, divided⁣ 1 tb grated ginger⁣ 4 cloves garlic, minced⁣ 2 bunches green onions, ends trimmed & cut in half⁣ 1 green bell pepper, thinly sliced⁣ 3 carrots, thinly sliced⁣ 2 cups green cabbage, shredded⁣ 2 cups bean sprouts⁣ ⁣ Cut chicken into thin slices and add to a bowl. Pour soy sauce on top. Whisk together the arrowroot/cornstarch + water mixture and pour on top. Toss to coat well and let sit. Boil a large pot of water and cook the pasta until al dente. Drain and set aside. Next, prepare the sauce. Add the sauce ingredients to a small bowl, whisk well and set aside. Chop your veggies. Heat a large non-stick skillet on the stove over medium heat, along with 1 tb of the oil. Once the pan is hot, add the chicken and cook through, then transfer to a plate. Add remaining 2 tb of oil to the pan, then add the ginger and garlic. Saute for about 1 min until fragrant, then add in the onions, bell pepper, and carrots. Continue cooking about 4-5 min until the veggies begin to soften, then add the cabbage and sprouts, and continue stirring. Add the cooked pasta to the pot, and toss everything well, then add the sauce and toss well again. Add chicken and any juices back in. and once everything is coated well, remove the pan from the heat and serve. Garnish with sesame seeds and enjoy!