Nicole Keshishian Modic | KALEJUNKIE®

Hi & WELCOME to the KJ community! 💁🏻‍♀️There are lots of new friends here—chime in below and let me know where you are from and a fun fact about you! Here are 10 facts about me!⁣ ⁣ 1. My name is Nicole, not Kale (I get emails that say Hi Kale! 😜)! I am a 2nd generation Armenian 🇦🇲, born and raised in Los Angeles, but I’ve been living in the SF Bay Area for almost 13 years. ⁣ 2. I started my IG over 9 years ago, as a hobby, while I was healing from a 15 + year eating disorder (bulimia & binge eating) that no one knew about and named it ‘kalejunkie’.⁣ 3. I started my career as a lawyer—employment defense litigation—representing big compnies in employment-related lawsuits. Ironically many of these same companies are now my clients, only now I’m developing recipes and creating content for them, not defending their lawsuits — much more fun :) ⁣ 4. Even though I had a successful career as a lawyer, I hated it, and I used food to cope with stress, anxiety, and depression, while my ED got worse.⁣ 5. I eventually healed from my ED with therapy, yoga, and by sharing my story and removing shame that often comes with it.⁣ If you want to know more about this journey, I’ve been on several podcasts!⁣ 6. I now eat intuitively—I believe that ALL foods can fit into a healthy lifestyle and my recipes reflect that—sometimes indulgent, sometimes not. ⁣Over time, this account grew organically and I left my career as a lawyer to create content and develop recipes full time.⁣ I work harder now than ever before, but I’m a million times happier!⁣ 7. I have two boys, 7 and 9, and when I’m not creating content and scrolling IG, I’m spending time with them—or working out at Barry’s!⁣ 8. In 2022, I published my first cookbook, Love To Eat, and it’s still one of my best accomplishments.⁣ 9. I’m a leftie, a Scorpio (Scorpio sun, Libra moon, Taurus rising), an ENFJ personality.⁣ What are YOU?⁣ 10. I ⁣make a lot of social plans, but when it comes time to actually go do things, I’d much rather lay in bed and relax 👵🏼😂.⁣ Bonus fact: my favorite foods are sushi and a big-ass steak, RARE.⁣ ⁣ I am so happy you’ve chosen to follow my page, and I look forward to getting to know you all more! ⁣

Follow @kalejunkie for more! ONE PAN MARRY ME CHICKEN ORZO is what’s on the menu for Episode 6 of Dinner in 20, which you can totally do if you work fast :) In this dinner series, I share how to make easy, nourishing recipes that look and taste like a restaurant without spending all day in the kitchen—and this one is truly the best yet! Perfect for any day of the week or even a romantic night at home, it’s up to you. ⁣ ⁣ 1.5 lbs boneless, skinless chicken breast, cut up into cubes⁣ 2 tb olive oil⁣ 4-5 cloves garlic, mashed⁣ 3/4 cup sun-dried tomatoes, in oil, drained⁣ 2 tsp italian seasoning⁣ 2 tsp paprika⁣ 1/2 tsp kosher salt⁣ 1 tsp ground black pepper⁣ 1 cup orzo⁣ 2 1/2 cups chicken broth (or water)⁣ 3/4 cup full fat coconut milk or heavy cream⁣ 2 large handfuls fresh spinach⁣ 3/4 cup parmesan cheese, freshly grated⁣ ⁣ Pat chicken dry and cut into cubes. Add olive oil to a large, deep skillet over medium-high heat. Once the pan is hot, add the chicken. Stir and cook for 2-3 minutes until the edges start to cook. Add in the sun dried tomatoes, garlic, italian seasoning, paprika, salt & black pepper. Cook for 3-4 minutes more, then add the orzo and broth and stir well. Reduce heat to medium. Cover the skillet and cook for 12 minutes, removing the cover every few minutes to stir and ensure nothing sticks to the bottom of the pan. NOTE: your orzo might need a little more time to cook through and that’s ok!! Once the orzo is cooked through, add the coconut milk/cream and spinach and stir another minute until the spinach is wilted, then add in the parmesan cheese and stir once more. Remove from heat, plate and enjoy! ⁣ ⁣ #dinnerseries #20minutedinner #easyrecipes #marrymechicken #valentinesdaydinner #easydinner #dinnerrecipes #weeknightdinner #datenightdinner #datenightmeals #orzo #pastadinner #viralrecipes #feedfeed #buzzfeedtasty #buzzfeedfood

Save this post and follow @kalejunkie for more! CRISPY GARLIC PARMESAN CRUSTED POTATOES are back and better this year and if there is one thing you make this holiday season, let it be THESE. This side dish is super simple to whip together and are pretty much the only way I want to eat potatoes—crispy, crunchy, soft in the middle and covered in the parmesan cheese. Eat straight from the tray or with a side of ketchup!⁣ ⁣ Makes 6-8 servings⁣ 1 lb mini yukon gold potatoes, halved⁣ 2 tb olive oil⁣ 1 tb dried parsley⁣ 1 tb garlic powder⁣ 1/2 tsp salt⁣ 1/2 tsp ground black pepper⁣ 1/4 cup unsalted butter, melted⁣ 1 1/2 cups freshly grated parmigiano reggiano ⁣ ⁣ Preheat oven to 425 degrees F. Wash potatoes and cut them in half. Then, take a sharp knife and score them into a diamond shape. Transfer the potatoes to a large bowl and toss with olive oil, parsley, garlic powder and salt. Set aside. Next, grate the parmigiano reggiano cheese. Pour melted butter on top and mix until you get a thick paste. Transfer the mixture to a large baking dish and spread into an even layer. Take each potato half and press it into the cheese, cut side down. Repeat until all potatoes are in the dish. Bake for 25-26 minutes. Remove from the oven. Let the potatoes rest for 10 minutes so the cheese hardens and then take a spatula and remove from the pan. Break into pieces and enjoy!⁣ ⁣ #eeeats #damnthatsdelish #feedfeed #buzzfeedfood #comfortfood #holidaysidedish #potatorecipes #parmesancrustedpotatoes #titktokviral #viralrecipes #potatoes #easyrecipes #tiktokpotatoes #crispypotatoes #holidayrecipes #holidayentertaining #holidayeats

WALNUT PESTO PASTA WITH GARLIC BREADCRUMBS 🌿🧄 One of the best decisions I made this year was to start growing my own herbs. Thanks to Norwegian brand, @aukeco, I can grow herbs in my kitchen all year round. The Mini sits perfectly on my kitchen counter and a Scandinavian award-winning design. It was easy to assemble. All I had to do was add soil to the pots, seeds, a few drops of plant food and water. And that’s it—from there, everything takes care of itself with watering, light and nutrition. Over the course of the next weeks, my herb garden began to grow and flourish and now I use it in my recipes, including this one, my Walnut Pesto Past with Garlic Breadcrumbs. You need to make this recipe! Makes 6 servings 1 pound penne pasta 1 cup fresh parsley 2 cups fresh basil 4 cloves garlic 3/4 cups walnuts 3/4 cups freshly grated parmesan cheese 1/2 tsp kosher salt 1/2 tsp ground black pepper 1/3 cup olive oil Garlic breadcrumbs 3 tb olive oil 4 cloves garlic, mashed 1 cup panko breadcrumbs 1/2 tsp kosher salt 1/4 tsp ground black pepper First, make the breadcrumbs. Add olive oil to a skillet over medium heat. Add mashed garlic and stir 1-2 minutes, being careful so it doesn’t burn. Once the edges begin to brown, add the panko breadcrumbs, salt and pepper, and stir. Let cook for another 4-5 minutes. Once browned, remove from heat and let cool. Next, cook the pasta until al dente, reserving 1/4 cup of the pasta water. Drain pasta and set aside. Prepare the walnut pesto. In a food processor, add the parsley, basil, garlic, walnuts, parmesan cheese, salt and pepper. Pulse for 30 seconds on and off until mixture is crumbly. Then slowly add the olive oil and process for another 30 seconds-1 minutes. Taste and adjust seasonings as needed. Toss pasta in the pesto and use some of the reserved pasta water so the pesto turns into a pasta sauce and the pasta is coated well. Top with garlic breadcrumbs and optional lemon zest and enjoy. #auk #aukeco #aukecopartner #pesto #walnutpesto #plantbased #homegarden

@kalejunkie x @chefbae here with SUMMERTIME CHICKEN NACHOS WITH CORN SALSA! I had the pleasure of hosting my good friend Brooke last week and we made some easy, delicious recipes, like this one. These nachos are gluten-free, dairy-free option, and SO PRETTY—a great one to serve on a summer afternoon or evening with a glass of rosé!⁣ ⁣ Be sure to follow us both so you see what’s coming next!⁣ ⁣ Chicken Seasonings⁣ 2 cups cooked shredded rotisserie chicken⁣ 1 tsp coconut sugar⁣ 1 tsp paprika⁣ ½ tsp garlic powder⁣ ¼ tsp chipotle chili powder⁣ ⁣ 1 bag gluten-free tortilla chips of choice⁣ 8-10 oz sharp cheddar cheese, grated (or dairy-free cheddar)⁣ ⁣ Corn Salsa⁣ 1 cup frozen corn, cooked⁣ 1/2 cup cherry tomatoes, quartered or diced⁣ 3 tb red onion, diced⁣ 3 tb chopped fresh cilantro⁣ 1 lime, juiced and zested⁣ Salt & pepper to taste⁣ ⁣ Garnishes: ⁣ @kalejunkie marinated onions (recipe a few Reels back)⁣ ⁣ Preheat oven to 350F. Shred rotisserie chicken. In a bowl, toss the chicken in the seasonings and set aside. Next, place tortilla chips on a baking sheet, spreading them out evenly. Spread the chicken evenly on top of the chips then add the cheese. Bake for 8-10 minutes until the cheese has fully melted. While the nachos are in the oven, make the corn salsa. When the nachos come out of the oven, top with corn salsa and garnishes. Enjoy!⁣ ⁣ #nachos #summereats #nachosrecipe #easyrecipes

CHICKEN FETA LEMON SLIDERS with lemony feta sauce #AthenosPartner because feta makes everything better and I will always find any and all excuses to add it to my meals 🤌🏼🤌🏼. These sliders are super juicy and instead of spending time forming patties, make one giant patty and place it on top of slider rolls — I topped these with my most favorite lemony feta sauce, tomatoes and lettuce, for a unique and very delicious twist on a traditional slider recipe. You can find Athenos Feta at your local grocer.⁣ ⁣ Chicken Feta Lemon Sliders⁣ 1 lb lean ground chicken⁣ 1 egg⁣ 3 cloves garlic, mashed⁣ 1/4 cup @athenosfeta feta crumbles⁣ zest and juice of 1 lemon⁣ 3 tbsp chopped fresh basil⁣ 2 tsp cumin⁣ 1/2 tsp salt⁣ 1/2 tsp black pepper⁣ 12 slider buns⁣ ⁣ Lemony Feta Sauce⁣ 1 8 oz @athenosfeta chunk⁣ 1 cup greek yogurt⁣ 1 lemon, juiced⁣ 3 tb olive oil⁣ 2 cloves garlic⁣ Garnishes: tomato & lettuce⁣ ⁣ Start by adding all of the slider ingredients to a large bowl. Use your hands to mix them together, until fully combined. Next, preheat your oven to 350 F. Grab a 9×13 baking dish and press the chicken mixture into an even layer. Bake for 25 minutes or until the chicken is fully cooked through (165F). Once the chicken is done, remove it from the oven, drain the liquid from it, and set it aside. Next, prepare the lemony feta sauce by adding all of the ingredients to a food processor and processing until smooth and creamy. Last, prepare the sliders. Line a baking sheet with parchment paper.Slice the bread rolls in half. Place the bottom half of the rolls onto the baking sheet. Then, remove the cooked chicken from the baking dish and place it on top of the sliced roll. Add a layer of the feta sauce, followed by sliced tomato and lettuce. Add place the top half of the buns back on top. Brush the tops of the buns with some melted butter and sprinkle with a pinch of sesame seeds, if desired. Finally, place the sliders back into the oven for 10 minutes, until the buns are toasted. Once they’re done, remove them from the oven. Allow them to cool slightly, cut, and enjoy!⁣ ⁣ #AthenosFeta #FoodNeedsFeta #sliders #sliderrecipes #easyrecipes

Follow @kalejunkie for more GRILLING recipes all summer long! These are the most delicious SKIRT STEAK TACOS WITH TANGY CORN SALAD and marinated onions, and I made them on my new @Webergrills Searwood XL 600 Wood Pellet Grill, which is officially my best friend this summer because it is so easy to use. And, the wood pellets add such amazing to the food, it has really made my grilling experience a 12/10! You can learn more about the features on my stories! ⁣ ⁣ EASY SKIRT STEAK TACOS WITH TANGY CORN SALAD⁣ Makes 4 servings ⁣ ⁣ Steak Dry Rub⁣ 2 tsp kosher salt⁣ 1 tsp garlic powder⁣ 1 tsp onion powder ⁣ 1 tsp ground black pepper⁣ 1/2 tsp coriander⁣ 1/2 tsp cinnamon ⁣ 1/2 tsp chili powder⁣ 1/2 tsp coffee ground or instant coffee (optional but highly recommend)⁣ ⁣ 16 oz skirt steak ⁣ ⁣ Corn Salad⁣ 2 cups cooked corn (approx 3 ears)⁣ 1/4 cup red onion, finely diced⁣ 1/4 cup cilantro, chopped⁣ 1 lime, zested and juiced⁣ 2 cloves garlic, mashed⁣ 1/4 tsp chili powder ⁣ 1/2 tsp kosher salt ⁣ 1 1/2 cups greek yogurt⁣ ⁣ 12 street corn tortillas (I use Mission Street Corn Flour tortillas)⁣ Garnishes:⁣ 1/2-3/4 cup cotija cheese, crumbled⁣ Marinated onions (optional; see recipe)⁣ ⁣ Instructions ⁣ Bring meat to room temperature. Mix together the seasonings and rub all over the steak. Grill at 450F for 4 minutes on each side. *This is for medium-rare. Remove from heat and let rest for 5-10 minutes before slicing. For the corn salad — I like to cook mine on the grill at the same time as the steak, and it usually takes about 10 minutes. If you are not grilling, you can use frozen corn. Just cook according to package instructions. To make the corn salad, in a large bowl, add the cooked corn, along with the red onion, cilantro, lime zest, and lime juice, garlic, chili powder, salt, and yogurt. Mix together well. Taste and adjust seasonings as needed. Warm tortillas, add steak, corn salad, cotija cheese and optional marinated onions. ENJOY!⁣ ⁣ #WeberGrills #WeberPartner #grilling #grillingrecipes #tacos #steaktacos #tacorecipes #tacotuesday #summerrecipes

@kalejunkie // BIG BATCH QUICK MARINATED ONIONS 🧅 I am obsessed lately with making my own marinated onions and keeping them on the counter and adding them to almost every dish for a huge flavor upgrade. I love them so much, sometimes I pass through the kitchen and just eat a big scoop from the jar! You can keep these on the counter at room temp for up to 4 days, though I guarantee they won’t last that long. You can store in the refrigerator, but note, the oil will solidify, so you will need to bring to room temp to use!⁣ ⁣ Comment ‘ONIONS’ or ‘RECIPE’ and I will DM it to you now! ENJOY!⁣ ⁣ #marinatedonions #pickledonions #summerrecipes #onions⁣

@kalejunkie // VIRAL COTTAGE CHEESE FLATBREAD but with SPINACH for a serving of veggies and a pop of color 💁🏻‍♀️You already know that the original cottage cheese flatbread has made me a cottage cheese lover…well, at least when it’s blended and used in a flatbread. You will love this flatbread — it’s STURDY, doesn’t crack or break apart and it is super high in protein and flavor. My version includes spinach, parmesan cheese, fresh garlic and italian seasoning and WOW. Fill it up however you like. I used garlic spread, turkey, salami, tomatoes, more spinach and my homemade marinated onions (LMK if you want that recipe too!). ⁣ ⁣ Comment and let me know if you below if you would try this!!!⁣ ⁣ MAKES 2 FLATBREADS (for 1, just half the recipe)⁣ 8 oz full-fat cottage cheese (@goodculture is highly recommended!)⁣ 2 eggs⁣ 1 large handful fresh spinach⁣ 3-4 tb grated parmesan cheese⁣ 2 cloves garlic⁣ 1 tsp italian seasoning⁣ ⁣ Preheat oven to 350F. Line a baking sheet with parchment paper (I used a quarter sheet). In a food processor or blender, add all ingredients and process/blend until smooth - about 45 seconds/1 minute. Spread the batter in an even layer on the parchment paper. Bake for 30-35 minutes or until the top has set - depending on your oven, you might need 40 minutes. Remove from oven and let cool completely. Then remove from the parchment paper and fill with your favorite toppings! Repeat process for remaining batter, to get two flatbreads. ⁣ ⁣ #viralfoodtrends #cottagecheese #cottagecheeserecipes #viralflatbread #lowcarb #lowcarbrecipes #lowcarbmeals #keto #easyrecipes

Sharing my typical morning routine! Every morning begins with the same things—wake up, coffee, my morning glow up tonic (iykyk), supplements, liquid collagen shots, a nourishing breakfast, and a workout. My workouts vary—a walk, a Barry’s class, and today it was a hike. I picked up snacks from @sprouts—fruits, nuts, and a new fun find, @ingoodhandsfood Protein Puffs made from real ingredients! These crunchy milk protein snacks come in two flavors, Nacho Cheese and White Cheddar, and pack 12g protein per serving (24g per bag and only 1g sugar). They are SO GOOD and definitely worth trying on your next Sprouts outing! #ighfpartner

@kalejunkie NO MAYO SMASHED POTATO TZATZIKI SALAD aka one of the best things I’ve made this year! 🥰🙆🏻‍♀️ If there’s one thing I can’t stand, it’s mayo, and if there’s one thing I love, it’s tzatziki, so I combined them both for a non-traditional potato salad that is the best of both world. The best part? The potatoes stay crispy, making this a total flavor explosion! ⁣ ⁣ Makes 4 servings⁣ 2 lbs baby yellow potatoes, scrubbed⁣ 1 tb olive oil⁣ 2 cups greek yogurt⁣ 4 cloves garlic, mashed⁣ 1 lemon, zested and juiced⁣ 1/3 cup dill, finely chopped⁣ 6 Persian cucumbers, finely chopped or 1 large English cucumber⁣ 8 pieces cooked bacon, chopped⁣ 1/3 cup chives, finely chopped⁣ 1/2 tsp kosher salt⁣ 1/2 tsp ground black pepper⁣ ⁣ Bring large pot of water to a boil. Add potatoes and boil for 10-12 minutes or until fork tender. Remove potatoes from the water and let them dry on a towel. Next, preheat oven to 425F. Line the potatoes on a parchment lined baking sheet - you will have to work in batches. Be sure to give them space on the baking sheet because you will be smashing them. Gently take the bottom of a cup (or other flat kitchen item) and gently smash each potato (as shown in the video). Drizzle with olive oil and sprinkle with salt and pepper. Bake for 45-50 minutes, gently flipping the potatoes at the half way mark. If your potatoes are golden and crispy before the 45-50 minute mark, remove from the oven, and if they aren’t, simply keep them in longer! Remove tray/s from the oven and let cool. Next, in a large bowl, add the yogurt, garlic, lemon zest, lemon juice, and dill. Mix together until well combined and then add the cucumbers, bacon, chives, and the crispy potatoes. Gently toss to coat well, so you don’t fully break apart the potatoes. Taste and adjust salt and pepper as necessary and enjoy! ⁣ ⁣ #smashedpotatos #smashedpotatoes #tzatziki #potatosalad #potatosaladrecipes #viralrecipes #memorialdayrecipes #memorialday #entertaining #entertainingrecipe

The @kalejunkie MEMORIAL DAY MENU is here, featuring 10 of my favorite holiday weekend recipes. 🍉🍹🥒 Each of these recipes is guaranteed to bring joy and happiness into your lives—they have been tested, perfected and you can download them all and print them! Comment ‘recipes’ or ‘links’ and I will DM them to you. FB users: go to www.kalejunkie.com and use the search tool to access them 🔗. ⁣ ⁣ Here’s what’s on the menu for 2024—⁣ 1. Ultimate Watermelon Cucumber Salad⁣ 2. Perfectly Juicy Turkey Sliders⁣ 3. Viral “Fried” Pickle Dip⁣ 4. Cucumber Salad with Crunchy Quinoa and Lemon Vinaigrette⁣ 5. Easy Frozen Aperol Spritz⁣ 6. Ultimate Shrimp Ceviche⁣ 7. Healthy-Ish Jello Shots⁣ 8. Oven Baked Honey Garlic Chicken Wings⁣ 9. 4-Ingredient Watermelon Feta Salad⁣ 10. Frozen Mezcal Mango Margarita⁣ ⁣ #memorialday #easyrecipes #memorialdayrecipes #favoriterecipes