Nicole Modic

1 week ago | kalejunkie.com | Nicole Modic

To make this sandwich, start by preheating your oven to 400 F. Next, prepare the pickles. Remove the pickle slices from the jar and press them between two paper towels to remove as much of the excess moisture as possible. Then, line a baking sheet with parchment paper and sprinkle the shredded cheese on top of the baking sheet in two rounds. If you're unsure of how to do this, refer to the video!Transfer the pressed pickle slices on top of each mound of cheese.

1 week ago | kalejunkie.com | Nicole Modic

To make this recipe, start by preparing the Creami base. Add the coconut milk, vanilla protein powder, maple syrup, pistachio butter, vanilla extract, almond extract, and pistachios to a blender. Blend until smooth and creamy, then transfer the mixture into a Ninja Creami container. Transfer the mixture to the freezer and allow it to freeze overnight. Once the mixture has frozen for at least 12 hours, prepare the phyllo topping. Heat a pan, on the stove, over medium heat, and add in the butter.

1 week ago | kalejunkie.com | Nicole Modic

To make these rice paper wraps, start by preparing the dipping sauce. Add all of the sauce ingredients (the soy sauce, rice wine vinegar, sesame oil, garlic cloves, ginger, sriracha, green onions, and sesame seeds) to a small bowl. Whisk them until fully combined, then set them aside. Next, add the soy sauce, vinegar, sesame oil, ginger, cashew butter and sriracha to a blender. Blend the ingredients together until they're smooth and creamy.

1 week ago | kalejunkie.com | Nicole Modic

Your favorite summertime sweet treat just got a delicious, high-protein upgrade. These Chocolate Banana Protein Pops are rich, creamy, and, made from just five simple ingredients: cottage cheese, maple syrup, a banana, cacao powder, and protein powder.

2 weeks ago | kalejunkie.com | Nicole Modic

To make this pasta salad, start by preparing the dressing. Add all of the dressing ingredients (the olive oil, tahini, water, lemon juice, lemon zest, shallot, garlic, maple syrup, dijon mustard, sea salt, and ground black pepper) to a blender. Blend until smooth and creamy. Taste and adjust the seasonings as needed. If the mixture ends up being a bit thick (which is common in tahini-based sauces), just add in water, one tablespoon at a time, until you reach your desired consistency .