Nicole Keshishian | KALEJUNKIE®(@kalejunkie) 인스타그램 상세 프로필 분석: 팔로워 3,028,093, 참여율 2.32%

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 STREET CORN CHICKEN POWER BOWLS 🌽 this time of year is all about light, delicious meals and this one hits—it’s packed with protein, fiber and let me tell you, its highly addictive! ⁣ ⁣ ✨SAVE this post, SHARE with friends, and FOLLOW me @kalejunkie for more! And comment LINK for everything used in this video! ✨⁣ ⁣ Makes 4 servings⁣ Chicken:⁣ 1 1/2 lbs boneless, skinless chicken breast⁣ 1/2 cup greek yogurt ⁣ 2 tsp chili powder ⁣ 1 tsp smoked paprika, garlic and onion powder ⁣ 1 tsp salt⁣ 1/2 tsp ground black pepper⁣ 1 tb olive oil ⁣ ⁣ Corn salad:⁣ 3 cups frozen corn (I used fire roasted frozen corn from @wholefoods)⁣ 1 red bell pepper, finely diced⁣ 1/2 red onion, finely diced⁣ 1 jalapeno, seeds removed, finely diced⁣ 1/3 cup cilantro, finely chopped⁣ 1/4 cup cotija cheese + more for topping⁣ ⁣ Smoky Street Corn Dressing:⁣ 1 cup fat free greek yogurt ⁣ 1/2 cup cottage cheese (@good_culture)⁣ 1 lime, juiced⁣ 2 cloves garlic⁣ 1 tsp onion powder ⁣ 1/2 tsp chili powder⁣ 1/2 tsp smoked paprika⁣ 1/2 tsp black pepper⁣ 1/2 tsp salt⁣ Water to thin, if needed⁣ ⁣ 2 cups cooked jasmine rice⁣ ⁣ Make the corn salad. Chop all veggies and add to a large bowl. For the dressing, add the ingredients to a small blender and blend until smooth. Pour 3/4 of the dressing over the corn salad, toss well, and set aside. Reserve the rest of the dressing. Finally, cook the chicken. Cut the chicken into cubes and add to a large bowl. Add the seasonings and yogurt (not the oil—that to cook the chicken). Heat a large non stick skillet over medium heat. Add the oil. Once the pan is hot, add the chicken. Cook for 4-5 minutes on one side, undisturbed, then flip to the other side and cook 3-4 minutes more, until cooked through. Assemble your bowls—rice on the bottom, chicken, corn salad, cotija cheese and pour remaining dressing on top. Enjoy!⁣ #elote #streetcornsalad #powerbowl #highprotein

When you need groceries, drinks, and everything in between. And you need it FAST. Check out Go, the new personal shopping genius, on @gopuff. I got all of my favorite items delivered straight to my doorstep in time for happy hour with the gals. CHEERS! #gopuffpartner

@kalejunkie 🌽 my take on MEXICAN STREET CORN SALAD, made higher protein, to eat with all your meals or as a snack with your favorite tortilla chips! The possibilities are endless. I am obsessed with this smoky dressing and you don’t need to turn on your grill to make that corn—use frozen corn! It’s cheaper too!⁣ ⁣ Makes 4 to 6 servings⁣ 3 cups frozen corn (I used fire roasted frozen corn from @wholefoods)⁣ 1 red bell pepper, finely diced⁣ 1/2 red onion, finely diced⁣ 1 jalapeno, seeds removed, finely diced⁣ 1/3 cup cilantro, finely chopped⁣ 1/4 cup cotija cheese + more for topping⁣ ⁣ Smoky Street Corn Dressing⁣ 1 cup fat free greek yogurt ⁣ 1/2 cup cottage cheese (@good_culture)⁣ 1 lime, juiced⁣ 2 cloves garlic⁣ 1 tsp onion powder ⁣ 1/2 tsp chili powder⁣ 1/2 tsp smoked paprika⁣ 1/2 tsp black pepper⁣ 1/2 tsp salt⁣ Water to thin, if needed⁣ ⁣ Chop and prep all of your ingredients for the salad and add them to a large bowl. Next, make your dressing. Add all of the dressing ingredients to a small blender and blend until smooth. Taste and adjust seasonings as desired. Pour the dressing on top of the salad and toss well. Garnish with desired amount of Cotija cheese. Store in a covered container in the refrigerator for up to five days.

@kalejunkie 🍕 HOT HONEY PIZZA TOTS…because not everything in life needs to be packed with copious amounts of protein, you know? Some things are just nostalgic and that’s reason enough to enjoy them. Plus if you have kids, this is a winner! Thank you to @kim.thefoodie for the fun idea! ⁣ ⁣ Comment LINK for everything I used in this video, including my fav stainless air fryer!⁣ ⁣ 3 cups tater tots of choice (Cascadian farms is the “cleanest” brand I’ve found but any works)⁣ 1 1/2 cups pizza sauce⁣ 1 1/2 cups shredded mozzarella cheese⁣ 15-20 pepperoni slices⁣ Hot honey⁣ Red pepper flakes⁣ ⁣ Spread tots into the air fryer basket on parchment paper. Air fry at 375F for 10-12 minutes until golden and crunchy. Spread pizza sauce on top, then mozzarella sauce, then pepperoni. Place back into the air fryer for 5-6 more minutes until the cheese has melted and the pepperoni is crispy. Drizzle with hot honey and sprinkle with red pepper flakes. Enjoy!

Please tell me I’m not the only one 😜 Wine tastes better in a thin glass. It’s a fact. I don’t make the rules.

@kalejunkie ✨ NEW ✨ CRUNCHY QUINOA BANG BANG SALMON SALAD! AHHHHH, this is one of the greatest salads of all time and it is good for you! The bang bang sauce is so good I should bottle and sell it, and it’s protein packed and you can use any extra throughout the week. The salmon is broiled in the oven in just minutes and it all comes together with loads of veggies and that crispy quinoa that is the chef’s kiss! This recipe makes a lot—so save the extras and enjoy all week!⁣ ⁣ SAVE this post, SHARE it with friends, and be sure to follow me @kalejunkie for more recipes like this! ⁣ And, if you want links to anything I’m using in this video, just comment LINK and I will DM you!⁣ ⁣ Makes 4 big servings ⁣ CRISPY QUINOA⁣ 1 1/2 cups cooked quinoa, cooled⁣ 1 tsp avocado oil⁣ 1 tsp low sodium soy sauce ⁣ ⁣ BROILED SALMON⁣ 1 1/2 lbs salmon⁣ 2 tsp low sodium soy sauce ⁣ 2 tsp honey⁣ ⁣ BANG BANG SAUCE⁣ 1 cup fat free greek yogurt⁣ 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⁣ ⁣ SALAD⁣ 3 persian cucumbers, chopped⁣ 1/4 red onion, finely diced⁣ 3 green onions, finely chopped⁣ 1 cup shelled edamame⁣ 1 avocado, diced⁣ ⁣ Preheat oven to 375F. Add the quinoa to a baking sheet. Toss with the oil and soy sauce and spread into an even layer. Bake 20-25 minutes or until golden and crunchy, stirring halfway through. Keep an eye during the cooking process so it doesn’t burn. While that’s in the oven make the bang bang sauce. Add all of the sauce ingredients to a mini blender and blend until smooth. When the quinoa comes out of the oven, turn the broiler on high to make the salmon. Add the salmon to a baking sheet - I recommend using foil > parchment paper but I didn’t have any. Mix the soy sauce and honey and brush it over the salmon. Broil for 8-9 minutes depending on your preferred doneness. Shred it using two forks and set aside. Finally, build your salad. In a large bowl, add the cucumbers, red onion, green onions, edamame, avocado, shredded salmon, and crispy quinoa. Pour dressing on top, optional sesame

@kalejunkie HEALTHY AIR FRYER CASHEW CHICKEN THIGHS W/MANGO AVOCADO SALSA, a healthy summer meal that the whole family loves—it’s fresh, tangy, has summer vibes written all over it, and you don’t need a grill to get that crisp :)⁣ ⁣ Comment LINK for the best stainless steel air fryer ever!⁣ ⁣ Makes 4 servings⁣ CASHEW CHICKEN:⁣ 1 1/2 lbs boneless, skinless chicken thighs ⁣ 1/2 cup creamy cashew butter⁣ 1 lime, zested and juiced⁣ 1/4 cup low sodium soy sauce⁣ 2 tb honey⁣ 3 cloves garlic, minced⁣ 1/4 cup greek yogurt⁣ ⁣ MANGO AVOCADO SALSA:⁣ 2 persian cucumbers⁣ 3 green onions, diced⁣ 1 cup mango, diced⁣ 1 large avocado, diced⁣ 1/3 cup cilantro, finely chopped⁣ 1 lime, juiced⁣ 1 tb rice vinegar ⁣ 1/2 tsp kosher salt⁣ 1/2 tsp crushed red pepper flakes⁣ ⁣ 2 cups cooked jasmine rice⁣ ⁣ Add chicken to a large bowl and add all of the ingredients listed above. Toss to coat well and set aside so the flavors soak in, or you can air fry immediately to save time (see below). Next, make the salsa. Add all the salsa ingredients to a bowl and toss to coat well and set aside. Set air fryer to 400F. Lay the check in a single layer and air fryer for 15-16 minutes, flipping halfway through. I like to brush the extra marinade from the bowl onto the chicken after flipping, but that’s optional. Assemble bowls with rice, chicken and the salsa on top. Serve and enjoy!⁣

Do we all need a reminder that you can’t get stronger and grow muscles if you don’t eat?! My focus these days isn’t being smaller. It’s being stronger. Building muscle requires fuel. Lifting heavier requires fuel. Recovery requires fuel. So if you’re seeing more muscle definition lately, it’s not because I’m eating less. It’s because I’m training hard and I cracked the code on what my body needs nutritionally in order to grow. Let’s stop projecting our own insecurities onto people putting in the work 👏🏼.

@kalejunkie ✨ HIGH PROTEIN GREEN GODDESS CHICKEN SALAD, the lunch I ate every day this week! 53g protein / 10 carbs / 8 g fat⁣. It is so good and, I swear you will crave this every day. Serve on its own, over romaine lettuce or on your favorite crackers. I have an @ellasflats obsession, IYKYKKKK! They have 1 net carb per serving and are packed with fiber and protein bc they are made with seeds!⁣ ⁣ Makes 4 servings⁣ ⁣ Chicken Salad:⁣ 3 1/2 cups finely shredded/chopped cooked chicken breast (or rotisserie chicken)⁣ 3 persian cucumbers, diced (1 cup)⁣ 1/4 cup red onion, finely diced⁣ 2 tb dill, chopped⁣ 2 tb basil, chopped⁣ ⁣ Green Goddess Dressing:⁣ 1 cup fat free cottage cheese (I recommend 0% Good Culture)⁣ 1/2 cup nonfat Greek yogurt ⁣ 1 tb olive oil ⁣ 4 scallions, roughly chopped⁣ ¼ cup dill, packed⁣ ⅓ cup Italian parsley, packed⁣ ½ cup basil, packed⁣ 1 lemon, juiced⁣ 3 cloves garlic ⁣ 1 tsp kosher salt⁣ 1/2 tsp ground black pepper⁣ ⁣ In a large bowl, add the salad components—chicken, cucumbers, red onion, basil and dill. Next, make the dressing. Add all of the dressing ingredients to a blender and blend until smooth. You might need to add a few tablespoons of water to thin to you your liking. Taste and adjust seasonings as needed. Poor dressing over the salad. Toss to coat very well and enjoy. This will stay fresh in the refrigerator in a covered container for 4-5 days.