Nicole Keshishian | KALEJUNKIE®(@kalejunkie) 인스타그램 상세 프로필 분석: 팔로워 2,939,224, 참여율 2.48%

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

BTS of creating my Winter Glow Salad with Royal Greens on @wonder! If you haven’t tried it, now is the time! 🏃🏻‍♀️ It’s available only through April 14 and then it’s gone! It’s hearty, packed with nutrients and crave worthy! Choose a protein topper of choice, toss it well so the kale gets nice and soft, and ENJOY! #wonderpartner

@kalejunkie SHEET PAN CHICKEN ENCHILADAS for the win!!! Because idk about you, I have no patience for rolling them. The sheet pan method is so easy! To save time I’m using rotisserie chicken, store bought pico, and it’s all topped with a tangy yogurt based lime crema. Make this for dinner and come back and tell me what you think! I don’t think I’ll be making enchiladas any other way again. ⁣ ⁣ FOLLOW me @kalejunkie for easy recipes!⁣ ⁣ Makes 6 servings ⁣ 12 corn tortillas⁣ 24 oz green or red enchilada sauce⁣ 3 cups rotisserie chicken, shredded⁣ 8 oz shredded Mexican blend cheese⁣ 4 green onions, sliced⁣ 1 jalapeno pepper, seeds removed & chopped⁣ 2 tsp paprika⁣ 1 tsp cumin⁣ 2 tsp oregano⁣ 2 tsp chili powder⁣ 1 tsp garlic powder⁣ 1 tsp onion powder⁣ 1 tsp kosher salt⁣ ⁣ Lime crema⁣ 1 cup greek yogurt ⁣ 1/2 lime⁣ 1/2 tsp garlic powder ⁣ ⁣ Serve with: pico de Gallo⁣ ⁣ Preheat oven to 375F. In a large bowl, add the chicken, 1/2 of the cheese, green onions, jalapeño pepper and seasonings. Next, wrap tortillas with a damp paper towel and microwave for 30 seconds until soft and pliable. Pour and evenly spread 1/3 of the enchilada sauce on the bottom of a quarter size baking sheet. Layer 6 tortillas, as shown in the video, coating each tortilla in the sauce. Spread chicken layer evenly on top. Add another 1/3 of the enchilada sauce and then add 6 more tortillas, layering as shown. Spread remaining sauce on top along with remaining cheese. Cover with foil, tenting the top. Bake for 30 minutes. While the enchiladas are in the oven, make the crema by mixing together the crema ingredients in a small bowl. After the 30 minute mark, remove foil and bake 5-6 minutes more until cheese is golden and melty. Remove from oven. Top with pico de Gallo and lime crema. Cut into squares, serve and enjoy!

@kalejunkie 🍞 Did you know you can make your own bread with just 2 INGREDIENTS and a dutch oven, in the same day? Why yes, I tried this method and can confirm you can. Today I am showing you how to make 2-INGREDIENT DUTCH OVEN BREAD! I have made this both gluten-free using gluten-free flour and using regular flour, and they are both amazing. The regular version produces a much FLUFFIER bread and the gf version is denser—but still delicious. Up to you which version you try, the measurements are the same for both. This bread is sturdy, toasts perfectly and is great for sandwiches, toast, and best enjoyed with good butter and flaky salt :)⁣ SAVE this post, DM it to friends, and be sure to FOLLOW me @kalejunkie for more easy recipes 🫶🏻! ⁣ Makes 1 round loaf⁣ Ingredients ⁣ 1 packet (or 2 1/4 tsp) yeast⁣ (I used @fleischmannsyeast active dry yeast) 1 1/2 cups warm water⁣ 2 tsp kosher salt⁣ 3 cups all purpose flour⁣ ⁣ Instructions ⁣ In a large bowl, whisk together the yeast and warm water. Add the flour and salt and mix until you well combined. The dough will be sticky as shown. Cover the bowl and let’s sit in a warm place for two hours to rise (I just put mine in the -unheated- oven since it’s warmer in there than in my house!). Preheat your oven to 450F. Place a covered Dutch oven inside the oven while it is preheating. Place a piece of parchment paper on the counter along with a generous amount of flour and the sticky dough. Form a ball, using more flour if needed. Score the top in an X shape. Carefully take the Dutch oven out of the oven and transfer the dough (along with parchment paper) inside and cover. Bake for 35 minutes. Remove the cover and bake for 6-8 minutes more. Remove from the oven and carefully lift the loaf out to cool. Once the bread has cooled, slice and enjoy as desired! #homemadebread #breadrecipes #dutchovenbread

@kalejunkie 🍕 DOUBLE DECKER PIZZA SUPREME POCKET BAKE. I absolutely love finding new ways to make food exciting and this is one of them. I’ve been seeing the single layer version of this floating around on IG, but to make this something that’s actually a meal vs just a snack, you’ve gotta make it a double decker, baby!!!! And for my version, it tastes like a pizza supreme, with all the yummy flavors of the classic, and loaded with protein, turkey pepperoni, and all the veggies to actually keep you full. This will feed a family of 4 and trust me it is so easy to make!⁣ ⁣ Be sure to SHARE this recipe with friends (DM IT!!!) and FOLLOW @kalejunkie for more easy recipes!⁣ ⁣ Makes 4 servings⁣ 2 tsp olive oil⁣ 3/4 lb mild italian sausage⁣ 2 tsp italian seasoning⁣ 1 tsp red pepper flakes⁣ 1 tsp kosher salt⁣ 1/2 onion, chopped⁣ 1 green bell pepper⁣ 2 cloves garlic, minced⁣ 2 cups cremini or white mushrooms, sliced⁣ 1 1/2 cups pizza sauce of choice⁣ 6 soft taco size flour tortillas⁣ 1 cup shredded mozzarella cheese⁣ 24 slices turkey pepperoni⁣ ⁣ Preheat oven to 400F. Add oil to a large skillet over medium heat. Add the sausage, breaking it down into tiny pieces with a masher. Add the italian seasoning, until cooked through. Remove from skillet and set aside. In the same skillet, add the onion, bell pepper, garlic. Saute until the veggies begin to soften and then add the mushrooms, sautéing for 3-4 minutes more. Add in 3/4 cup of the pizza sauce, stirring to coat well, then remove from the heat and set aside. In a round baking dish, spread a thin layer of remaining pizza sauce on the bottom. Slice your tortillas in half. Add 3 tb of the mixture into the middle of each half and fold into a triangle. Layer onto the bottom of the dish forming a circle. Once the bottom layer is filled, add half of the cheese on top as well as 12 slices of pepperoni. Then repeat the process for the next layer. Once you have the second layer in the pan, spread remaining pizza sauce on top, cheese and pepperoni slices. Bake for 20 minutes or until the cheese on top is melted and golden. Remove from the oven, cut along the triangles and serve. ⁣ #viralrecipes #pizzapockets #quickdinners ⁣

@kalejunkie cucumbers with ranch seasoning and lemon juice. That’s it. Highly addictive, crunchy, tangy, and best served cold. Thank me later. Follow for more easy recipes & tips! 2-3 Persian cucumbers 1- 1 1/2 tb ranch seasoning 1/2 lemon

Comment LINKS and I will send you my top picks of 2026 thus far 🫶🏻. I personally find it so fun when creators share these kinds of posts bc I like discovering new things that are actually worth it and hate wasting money. If you are the same, you are in the right place! xo Nicole

@kalejunkie ✨ SAUCY SALMON CURRY RICE BOWLS 10/10 the perfect weeknight dinner that is easy to make and packed with flavor! Make sure to FOLLOW my account to continue getting recipes like this! In this recipe, we are broiling the salmon in soy sauce to get that crunchy exterior and umami flavor, then building a simple red curry sauce that is packed with veggies and flavor. The crunchy salmon is then coated in the sauce and it all gets served over warm rice and topped with herbs and a squeeze of lime! SO SO SO GOOD!⁣ ⁣ SAVE this post and SHARE with friends!⁣ ⁣ Makes 4 servings⁣ 1 1/2 lbs salmon, cut into bite size pieces (skin removed, optional)⁣ 2 tb low sodium soy sauce⁣ or tamari for gluten-free 2 tsp avocado oil⁣ (@latourangelle) 1 red onion, sliced⁣ 2 bell peppers (orange and red), sliced⁣ 3 cloves garlic, minced⁣ 1 tb ginger paste or minced fresh ginger⁣ 3 tb red curry paste (4 tb for spicier)⁣ 1 tsp kosher salt⁣ 1/2 tsp black pepper⁣ 1 14 oz can full fat coconut milk⁣ 2 limes, juiced 2 cups cooked jasmine rice⁣ ⁣ garnishes:⁣ 3 green onion, chopped⁣ 1/4 cup cilantro, chopped⁣ ⁣ Turn your broiler on high. Cut salmon into bite size pieces and toss with the soy sauce. Spread in an even layer on a baking sheet and broil for 8 minutes until crispy on the outside. Remove from the oven and set aside. In a large skillet over medium heat, add the avocado oil. Once the pan is hot, add the sliced onions and bell peppers. Saute for 3-4 minutes then add the garlic, ginger, curry paste, salt and pepper. Mix together well, allowing to cook down for another 3 minutes or so then pour in the coconut milk. Once the peppers have softened, add the juice of one lime. Stir again, then turn the heat off. Add the broiled salmon to the skillet and coat with the curry sauce. Serve over jasmine rice. Add chopped green onion, cilantro and remaining lime juice. ENJOY!

HONEY MUSTARD SALMON WITH PISTACHIOS & DILL from my friend Maxine’s debut cookbook, Maxi’s Kitchen, that comes out March 3! ✨ In this dish, salmon is coated in a delicious honey-mustard glaze, then topped with lemon, pistachios, and dill for an easy yet elegant dinner that takes just 10 minutes to prep. Pair with your favorite veggie or rice and you have a nourishing and balanced dinner. Comment LINK and I will DM you the link to Maxi’s Cookbook, where you can find this recipe and many other winners! You can also preorder at the link in Maxi’s bio! ENJOY!

@kalejunkie NO BAKE COOKIE DOUGH BITES, one of my fav sweet treats to always have on hand! The base is melted chocolate, then there’s a thick layer of edible cookie dough, peanut butter and a little more chocolate. Freeze and pop out a square or two anytime the sweet craving hits! SAVE this post, SHARE with friends and FOLLOW me @kalejunkie for more fun recipes! Comment LINK and I will DM you my ice cube trays and everything I use in my reels. Cookie dough layer 1 3/4 cups almond flour 1/4 cup maple syrup 1/4 cup coconut oil, melted and cooled 2 tsp vanilla extract 1 cup mini chocolate chips PB layer 1 cup creamy peanut butter 2 tsp coconut oil, melted 2 tb maple syrup Chocolate base/top 1 cup mini chocolate chips 2 tsp coconut oil First make the cookie dough. In a bowl, mix together the almond flour, maple syrup, coconut oil and vanilla extract. Fold in the chocolate chips and set aside. Next, make the chocolate layer. Add chocolate chips and coconut oil to a bowl and microwave in 2-3, 30-second increments until melted and smooth. Pour a tiny amount into each ice cube cavity (~1/2 tsp). Freeze the tray for 5 minutes. While freezing, make the PB layer by whisking together the peanut butter, melted coconut oil and maple syrup. Remove tray from freezer. Fill each cavity 3/4 way with cookie dough, pressing it in. Then add a thin layer of the peanut butter mixture on top, followed by remaining chocolate. Freeze for 2 hours and enjoy with a little flaky salt on top. I like storing these in the freezer because they defrost quickly! ENJOY! #easyrecipes #nobakedessert #cookiedough