We are teeming with favorite recipes from the team, but most of our inspo comes from Kourt herself—and of course, her sisters. The Kardashians have always been fans of delicious eats, and for the most part (can we overlook Kendall and her cucumber moment?), they really know their way around a kitchen.
Over the years of pumping out Pinterest-worthy recipes every week, we’ve shared some really delicious, simple recipes that we notice you all keep coming back to again and again. Savory dinner dishes, light lunches, sweet treats, and comforting elixirs (hello, infamous matcha latte) never get old.
So, ICYMI or just need some of the faves to all live in one place, we’ve compiled them here for you.
Enjoy our top seven most shared recipes below:
A Healthy Fat-Packed Avocado Smoothie:
It’s creamy, it’s healthy, it’s satiating … it’s a breakfast staple. Get ready because soon you’ll be craving it.
A Healthy Fat-Packed Avocado Smoothie
Recipe Type: Breakfast
Dietary Info:Vegetarian, gluten-free
Serving Size: 1
Prep Time:5 min.
Cook Time:5 min.
Total Time:10 min.
Ingredients:
1 organic avocado, pitted and peeled
1 cup organic plant-based milk (Kourt alternates non-dairy options. Right now, she’s using cashew milk.)
1 scoop of plant-based protein powder
1/4 teaspoon MCT oil
2 dates (or 2 teaspoons manuka honey. Kourt currently uses dates.)
1 teaspoon maca powder
1 scoop of Wild Greens Supreme
Instructions:
Combine all ingredients in a blender, and blend until smooth.
Kourt’s Zoodle Lunch Recipe:
Not pasta, not quite a salad, it’s its own thing entirely. The texture is satisfying, and the taste is light. It’s the perfect, energizing lunch.
Kourt's Zoodle Lunch Recipe
Recipe Type:Lunch
Dietary Info: Keto-Friendly, Nut-Free, Dairy-Free, Gluten-Free
Serving Size:1
Prep Time:5 min
Cook Time:10 min
Total Time:15 min
Ingredients:
1 slice turkey bacon, roasted and chopped
1 tablespoon olive oil
1 clove garlic, chopped
1 zucchini, spiralized into noodles
1 cup broccoli, shredded
1 carrot, sliced
1 avocado, chopped
1 tablespoon chopped basil
Pinch of garlic salt
Instructions:
1. Cook the turkey bacon.
2. In a heated pan, add the olive oil and garlic.
3. Add the zucchini and sauté for about five minutes. Then add the broccoli and cook for another two minutes and turn off the pan.
4. Add the rest of the ingredients, mix, and serve.
Kourt’s Matcha Latte Recipe:
This is our bread and butter. We mean, we still want bread and butter. But you get it. Matcha is a pillar in our diet and we’re obsessed. Here’s the OG latte recipe that started it all.
Kourt’s Matcha Latte Recipe
Recipe Type:Beverage
Serving Size:2
Prep Time:5 min.
Total Time:5 min.
Instructions:
1. Boil milk.
2. Melt the matcha with a little boiling water.
3. Add the matcha and the syrup in the milk, and beat very well.
4. Serve in Kourt’s favorite double-wall mug.
Kourt’s Gluten-Free and Vegan Cinnamon Toast Recipe
Your childhood called. It said you don’t have to totally block out this part. In fact, you can relive it, gluten-free style. It’s delightful.
Kourt’s Gluten-Free and Vegan Cinnamon Toast Recipe
Recipe Type:Breakfast/Snack/Dessert
Dietary Info:Gluten-Free/Vegan
Serving Size:4 slices
Prep Time:5 mins
Total Time:10 mins
Ingredients:
4 slices of gluten-free bread (or your choice of bread)
1/4 cup salted vegan butter, softened
1/4 cup sugar
1 teaspoon organic ground cinnamon
Dash of salt
Instructions:
1. Preheat oven to 350° F.
2. Add softened butter, sugar, salt, and cinnamon to a bowl and mix together.
3. Generously coat both sides of the bread with the mixture (the edges too).
4. Place on a baking sheet, and bake for 10 minutes.
5. During the last few minutes, turn the broiler on and broil the toast to a yummy golden brown. Let the sugar bubble (your house is going to smell like Christmas).
6. Slice and enjoy!
Kylie’s Crispy Sandwich
The sandwich that broke the internet. And our hearts … because it’s that damn good.
Kylie’s Crispy Sandwich
Recipe Type: Lunch/Dinner
Dietary Info:Delicious
Serving Size: 1
Ingredients:
Italian sub roll
Shredded turkey
Thinly sliced salami (We used 3 slices.)
Thinly sliced pepperoni (We used 2 slices.)
Your choice of cheese (We used 2 slices of sharp cheddar and 2 slices of provolone.)
1-2 handfuls of shredded lettuce
Spoonful of mustard
Spoonful of mayo or vegan mayo
Pickles
Thinly sliced onions
Instructions:
1. Preheat the oven to 425° F, and bake the bread layered with cheese for 5 to 7 minutes or until crispy brown. To get the crunch on the side, tear extra cheese and place it on the edge of the bread so it melts down the side.
2. For the salad slaw, mix your choice of mayo or vegan mayo and mustard together in a bowl. Then add that mixture to shredded lettuce and toss together.
Important tip: If you add the mayo and mustard separately to the lettuce and then try to mix it, the consistency won’t be even. Mix mayo and mustard first, then thoroughly toss with the shredded lettuce.
3. Once the cheesy bread is toasted, layer on your choice of meat. We followed Kylie’s combo of shredded turkey, thinly sliced salami, and pepperoni.
4. Add sliced onions and pickles for added crunch (optional, depending on your taste preference).
5. Top with the homemade salad slaw, slice, and enjoy.
Kendall’s Slutty Brownies
It’s part cookie. It’s part brownie. It’s 100% f*cking delicious.
Kendall’s Slutty Brownies
Recipe Type:Dessert
Dietary Info:Soy-free
Serving Size:1 pan
Prep Time:15 min
Cook Time:20-25 min
Total Time: 35-40 mins
Ingredients:
For the cookie dough:
1 organic egg
1/4 cup organic maple syrup
2 tablespoons coconut sugar or monk fruit sweetener
3/4 cup organic unsweetened peanut butter (or any nut butter)
3/4 cup almond flour
1 teaspoon vanilla
1/4 teaspoon cinnamon
A few dashes nutmeg (optional)
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup vegan dark chocolate chips
For the brownie batter:
4 1-ounce squares unsweetened chocolate
2 tablespoons (1/4 stick) unsalted butter
4 eggs
2 teaspoons vanilla extract
2 cups sugar
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup chopped walnuts
1 12-ounce package mini semisweet chocolate chips
Confectioner’s sugar (optional)
Instructions:
For the cookie dough:
1. Preheat the oven to 325° F.
2. Mix all ingredients in a mixing bowl.
3. Spread the batter in a baking pan.
For the brownie batter:
1. Microwave the unsweetened chocolate and butter together and set aside.
2. In the bowl of a food processor, process the eggs and vanilla.
3. Slowly add the sugar, flour, baking powder, and salt until smooth.
4. Add the melted chocolate slowly through the feeding tube and process until smooth.
5. Add the walnuts and chocolate chips one ingredient at a time, and pulse to mix.
6. Pour the batter into the prepared baking pan on top of the cookie dough, and bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes.
7. Enjoy!
Kim’s Plant-Based Eggplant Parm
This one’s a classic, and sooooo satisfying. If totally plant-based isn’t your thang, use real eggs and parm. We won’t judge.
Kim’s Plant-Based Eggplant Parm
Recipe Type:Lunch/Dinner
Dietary Info:Vegan, Gluten-Free, Soy-Free
Serving Size:4
Prep Time:10 mins
Cook Time:15 mins
Total Time:25 mins
Ingredients:
1 large eggplant
1/2 cup chickpea flour (or other GF flour)
1/2 cup Just Egg
1/2 cup gluten-free panko
1/2 cup grated vegan parmesan
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2-3 tablespoons high-heat cooking oil
Instructions:
1. Slice the eggplant into 1/2-inch rounds. Using a circle cutter, cut out the center of your slices to remove the skin. Alternatively, if you don’t want to cut them out into circles, just peel the eggplant before you slice it.
2. In one bowl, add the chickpea flour. In a second bowl, add the Just Egg. In a third bowl, add the panko, parmesan, and all seasonings and mix well.
3. Take an eggplant round and dredge it in the chickpea flour, covering completely. Tap off the excess and place in the egg replacement, turning to coat. Finally, place the eggplant in the panko/parmesan mixture, pressing on the eggplant so it sticks. Place on a wire rack and continue with the remaining eggplant rounds.
4. Heat the oil in a sauté pan over medium heat. Add your rounds and cook until golden brown and crispy, about 2-3 minutes per side. Drain on a wire rack.
5. Top with more vegan parm and mozzarella, and broil for a minute or two until the cheese has melted. Serve with vegan marinara sauce and top with fresh basil if desired.
Notes:
*Can substitute zucchini for the eggplant
*Can cut the eggplant into sticks to make eggplant fries—YUM.
If you make any of these, tag us! We’d love to see.
Show us how you recreate (or modify) this delicious recipe and use hashtag #pooshpalate for a chance to be featured on our social.
