Orange Teriyaki Marinated Tempeh. Vegan. Gluten Free.

Orange Teriyaki Marinated Tempeh.  Vegan.  Gluten Free.

Orange Teriyaki Marinated Tempeh. Vegan. Gluten Free.

Have you tried tempeh yet?  You really need to!  Can be found in most grocery stores in the health food aisle.  Once steamed, this protein absorbs flavors beautifully!  It’s so versatile.  It’s packed with protein.  Tempeh is a great vegan protein.  It LOVES marinades.  Tempeh is also an incredibly affordable protein.  I got this block of tempeh at Trader Joe’s for $1.99! Tempeh is wonderful paired with rice, quinoa, broken up and placed in chili or used in tacos.

This can be made well in advance – I’ve marinated for 2-3 days or for just a few hours.  Really easy and super tasty.  Perfect weeknight meal idea.

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— Knead to Cook

Lemon Roasted Asparagus. Vegan.

Lemon Roasted Asparagus.  Vegan.

Lemon Roasted Asparagus. Vegan.

Finally getting my legs back post marathon soreness and a touch of stomach bug yesterday.  I had purchased two beautiful bunches of asparagus that I wanted to roast.  I’ve been thinking about spring, lighter, fresher menu ideas.  This recipe is so easy and would be perfect for a brunch, Easter or a side dish for your main protein.

This dish is super easy to fix and let roast.  The flavors all pop and scream spring.

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— Knead to Cook

Yuengling Shamrock Marathon Race Recap – The Run.

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I all began with an email back in late December.  Phoenix Marathon was coming up and I had several friends offer me a bib to run.  I had just had my final finger surgery and just getting back into training – I kept passing up the bibs.  In the meantime, my friend from high school had signed up for the Yuengling Shamrock marathon that was a month later.  I considered it and then dismissed it.  Then one day it all began. I had run two longer runs post surgery  [Read more…]

— Knead to Cook

Cinnamon Oatmeal Protein Smoothie. Vegan. Gluten Free.

Oatmeal Date Protein Smoothie.

Oatmeal Date Protein Smoothie.

Just home from a short and easy 4 miler run at the gym.  This run helped to calm some nerves that have been stirring this week.  Taper craziness is a real thing!

I wanted to share this recipe early with you all before I head out for a day of meetings.  Last night by dinnertime,  I wasn’t really hungry.  I had been grazing pretty much most of my day.  I wanted carbs without a lot of fiber.  Building up glycogen stores. Repairing muscles.  I wanted a small smoothie that provided a protein punch and this hit the mark.  Reminded me of a cinnamon oatmeal cookie.  Totally kid-approved as well. Would make a great kid’s on-the-go breakfast, snack or even dessert.
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— Knead to Cook

Secretly veggie-packed marinara sauce.

Secretly veggie packed marinara sauce.

Secretly veggie-packed marinara sauce.

This week is known as my taper week. Sunday was my last double digit run of 10 miles.  This is the week I rest my body.  Lower running mileage.  Fuel, restore and replenish. Think of it as a rest day that pretty much lasts all week.  As good as it sounds, it becomes a bit maddening.  Why?  Well I run to get rid of the craziness and now I’m not running that much… at all.  So with a lot of time to rest and think… your mind goes to all sorts of places.  Good, bad and ugly.  On a positive note, I’ve gotten a solid 9 hours of sleep each night.  Fueling has NOT been an issue as I love to eat.  I’ve been reading a ton. My Bible, my new book.  Praying.  Meditating.  It’s all good.  Well, until my nerves hit then I can either cry or just plain freak out.  There you have it.  I’m human.  I suffer from nerves prior to a big race just like everybody else.  It is what it is.  And its happening to me now.

I haven’t been cooking all that much this week as I’ve really tried to be off my feet as much as possible.  This sauce I made Monday.  My youngest had been asking for spaghetti and I haven’t made it in a while.  This time, I made it with extra veggies I had on hand but hid them nicely so said youngest child doesn’t make a big deal about what was in the sauce.  Even at 13 – almost 14, we still inspect our food.
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— Knead to Cook

Rosemary roasted fingerling potatoes.

Rosemary Roasted Potatoes.

Rosemary Roasted Potatoes.

Yesterday, while strolling through Trader Joe’s I stumbled upon these sweet tiny potatoes in mesh bags.  I grabbed three bags and thought they would be fun for our St. Patrick’s Day dinner – a twist on typical bangers and mash.  I am hosting a meeting tonight at my house and wanted to prep these early so I had them ready for tomorrow – plus they roasted while I cleaned my house.  These are totally fun and easily popped into your mouth – kids love them and they are a bit of a departure from typical fries.  You can slice regular potatoes or use fingerlings if you can’t find these little baby potatoes.  Perfect for breakfast, a lunch side, snack or with dinner.

This recipe is super forgiving and not strict to follow at all.  You can use as many potatoes as you have on hand or need, use as little or as much seasoning as you like. But they are addicting.
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— Knead to Cook

Food processor peanut butter muffins. Vegan. GF.

Easy PB Muffins.  Vegan.  GF.

Easy PB Muffins. Vegan. GF.

Looking for a super easy recipe for muffins that you can whip up all in your food processor?  Yep, got you covered! These are a great quick after-school recipe idea or if you have to bake for an event at the last minute.  I make these straight up or I top with vegan chocolate chips.  They are insanely moist. They prep, bake and are ready to serve in less than 18 minutes!  Seriously.

Gluten free and vegan.
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— Knead to Cook

Breakfast Coconut Quinoa Bread. Vegan. Gluten Free.

Banana Coconut Quinoa Bread.  Vegan. Gluten Free.

Banana Coconut Quinoa Bread. Vegan. Gluten Free.

I had a batch of leftover quinoa and found this recipe online that I wanted to try.  Sometimes you need to step outside of your own recipes/head for inspiration.  This bread is the bomb!  Just perfection, seriously.  I made a few adaptations, mainly to make it gluten free, but not many others.  Super moist and protein packed thanks to the quinoa.  Perfect way to use leftover quinoa that you have on hand.  I love this for breakfast alongside your smoothie.  I topped my slice with Justin’s  almond butter and it was just perfection.  Highly recommended.

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— Knead to Cook

Chickpea Quinoa Burgers. Vegan. Gluten Free.

Chickpea burgers.  Vegan. Gluten Free.

Chickpea burgers. Vegan. Gluten Free.

Happy Spring?!  Well it finally feels that way after the longest, most brutal winter ever.  The sun is finally out. Melting is occurring after last week’s 12 inch snowstorm.  I have to admit, it feels really good to see the sun and have a clean car to drive again.  It’s the little things!

Today I found myself with NOTHING on the calendar and decided to use my time wisely and get in the kitchen.  I’ve been dying to make these burgers since I saw Matt Frazier’s No Meat Athlete make them and then YumUniverse take a stab at them as well in Heather’s cookbook.  I put my own spin on them and they turned out great!  The recipe yielded about 9 decent-sized burger patties.  I will be freezing the extras for future – fast meal ideas.

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— Knead to Cook

Cashew Cream Chocolate Pots de Creme. Vegan.

Cashew Cream Chocolate Pots de Creme

Cashew Cream Chocolate Pots de Creme || Knead to Cook. 

Sitting here without words… well, not really.  I’m always soaking cashews – seriously, always.  Making cashew cream is super easy.  It yields the most versatile product ever.  You can go sweet or savory with it.  Think of this as a replacement for cream or dairy that you would use in recipes only it’s vegan, not artery-clogging and has a nice source of protein from the cashew and makes everything super creamy.

So with all that being said – I wanted to go sweet with this cashew cream.  I’ve been wanting to make pots de creme or a fancy chocolate pudding.  This recipe took me minutes to make and it turned out to be just the tastiest thing ever.  Hello chocoholics!
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— Knead to Cook