Archives for July 2017

Everything Bagel Kale Chips. Vegan. Gluten free.

July 19, 2017 by Knead to Cook Filed Under: Breakfast, Brunch, Gluten Free, Homemade Chips, Vegan, Vegan proteins Leave a Comment

Everything Bagel Kale Chips. Vegan. Gluten free.

Okay, okay — kale chips have been around & around the web/blogging/food recipe sites for like EVAHHHH! But I don’t care. Mine kale chips are the best and I’m sticking to that. Plus, my garden is bursting with kale & this recipe is on repeat like – daily! Seriously. Even my dad, 79 year old carnivore, adores these babies. And let’s face it, you can eat an entire bowl and have ZERO guilt in your game. So there! Plus 3 grams of protein per cup and loaded with potassium (move over bananas) for another vitamin punch.

I find that curly kale is the best for this recipe versus dinosaur version. The curly leaves hold on to all the yummy seasonings. These are always best consumed right out of the oven for optimal crispiness. Okay, okay… let’s get this recipe underway.
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— Knead to Cook

City Guide: South Beach, Miami and Key West Vegan

July 18, 2017 by Knead to Cook Filed Under: Breakfast, Gluten Free, Travel & eating, Vegan, Vegan Burgers, Vegan proteins, Wheat Free Leave a Comment

We had 6 nights/7 days & wanted a tropical vacay without a lot of flight/travel time. My oldest suggested South Beach & we booked the trip. Having spent every summer in South Beach from my teenage years through early 20’s… I love it there but oh the humidity. I clearly was more tolerant in my youth than I am today. I won’t be retiring to Florida or anywhere down south but we did have a blast.

Miami is a super short flight from PA so it worked. We stayed at 2 different hotels during our trip. I want to cover in this brief posting where we stayed and ate. Clearly walking around, shopping, touring etc. are all things that are preference by tourist. We tour a lot. Walked a ton each day and consequentially sweat our body weight out each and every day. We spent only 2 days laying out for a few hours because we’re all a bit too active to just relax 😉

So let’s get started!

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— Knead to Cook

Raw chocolate chip cookie bites. Vegan. Gluten free.

July 17, 2017 by Knead to Cook Filed Under: Breakfast, Brunch, Cookies, Desserts, Gluten Free, Party Foods, Snacks, Vegan, Wheat Free Leave a Comment

Raw chocolate chip cookie bites. Vegan. Gluten free.

My youngest daughter had her wisdom teeth removed and have been eating all the cold food she can handle. I knew these would be a fun treat for her versus all the smoothies, ice cream and kombucha. Turned out that everyone loved this sweet little treat on a very warm day. I’m also thinking how good this will be stirred into homemade vegan ice cream!! These were sweet, salty and yeah—the chocolate, a winner every single time. These are the quintessential summer treat.

I kept these little bites looking like I was going to bake them. You can totally roll them out into ball shapes if you prefer or flatten as a raw cookie. Sprinkles would also be super cute subtracting out the chocolate (gasp!) for more a sugar cookie twist.

Okay let’s get this super easy, quick recipe started so you can be eating these asap!

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— Knead to Cook

Lentil Picadillo. Vegan. Gluten free.

July 13, 2017 by Knead to Cook Filed Under: Evolution Power Yoga 40 Days, Gluten Free, Lentils, Mexican, Vegan, Vegan proteins, Wheat Free 2 Comments

This is my first attempt at vegan Picadillo, inspired by a dish I had at Tocaya Organica in South Beach Miami twice last week (we couldn’t get enough). Not having experience with this dish, I researched several recipes online and was most inspired by this one.

This dish cooked up really fast, without a lot of babysitting – which is always appreciated. I paired it up with some quinoa I cooked up in my Instant Pot for extra protein. Brown rice would also be perfection. This dish was really good but I look forward to adding some diced sweet potatoes/carrots in my next attempt for an extra veggie punch.

I’ve been experimenting a lot with my diet lately – I’m perpetually experimenting. True story. My husband took this dish as leftover taco “filling” for lunch on Wednesday and he loved it. Balancing protein, fat and carbs in each meal will leave you satiated for a longer period of time & help squash the mid-afternoon snack attack. He said he remained filled till he got home for dinner. I’ll take that as a win and I’ll be adding to my lunch menu options. I do love a good lentil dish 🙂

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— Knead to Cook

Blue Majik Algae Cashew Nut Based Milk. Vegan. Gluten free.

July 12, 2017 by Knead to Cook Filed Under: Brunch, Fitness., Gluten Free, Nuts, Raw, Snacks, Vegan, Vegan proteins, Vitamix Leave a Comment

I’m back friends! We had a lovely holiday in South Beach Miami for a week (albeit humidity bordering a torturous) but so much fun. My oldest wanted a quick trip to a beach and this is where we picked. Tons of wonderful changes down there (I’ve been to South Beach so many times since I was her age) and the vegan scene was top notch. I’m going to be doing a city guide for you all within the next few days. Stay tuned. For now, I’m sharing a new recipe for an adaptogen I’ve been using & this is simply everything.

I’ve been battling some disturbing blood work results for several years. You know the kind that everyone scratches their head and cannot figure out?! I’ve been to several blood specialists and finally have gotten some answers, albeit not what I wanted to hear. My cbc apparently looks like someone receiving aggressive chemo but I’m not. I’m super healthy, never sick and it perplexes every doc I see. I won’t get into the results right now, not ready to share, but I’ve been researching natural, healing foods & this E3Live Blue Majik has been consistently coming up on my radar. With that… I’ve added it to my diet daily and this recipe has become my staple. Let me start with their product description:

Blue Majik is a proprietary, chemical free extract of Arthrospira platensis (Spirulina), a Nutrient Dense AquaBotanical^TM. Its stunning blue pigment contains both phycocyanin (PC) and non-PC compounds. This unique combination is not seen in standard Spirulina powder. PC is clinically shown to relieve physical discomfort, which means consumers feel better, can do more activity, and enjoy an overall better quality of life*

Blue Majik Fine Powder is derived from the highest quality, Organic raw material. Perfect for your beverage or raw food creation.

Sounds amazing, right? I’ll admit I hate the smell of any Spirulina/green algae and the taste I despise even more. This powder does have a funky smell however it is absolutely flavorless. I’ve been drinking it in water, mixing it in my tofu bowls but this cashew milk… it’s the perfect, easy way to get this superfood into my body. This post is NOT sponsored but something I’m quite passionate about. I hope you check this out. I purchased it from Amazon here.

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— Knead to Cook

Easy Protein Overnight Oats. Vegan. Gluten Free.

July 3, 2017 by Knead to Cook Filed Under: Breakfast, Brunch, Fitness., Fruit, Raw, Vegan, Vegan proteins, Wheat Free Leave a Comment

Well hello there friends & happy almost 4th of July! I hope you have tons of fun plans of being outside at the beach, lake or pool surrounded by your favorite people & of course, awesome food! We have some super fun plans so make sure you follow me on Instagram and my stories.

About two weeks ago my good friend (who lives across the country from me) called and wanted to mix up my diet again. She’s a trainer/registered dietitian & does this sporadically. She kept me super lean post surgery last year so count me in! Oats. I needed to add them back to my breakfast (I intermittent fast so this is normally around 1030 or 11 am) and I have to admit — I’ve missed oats. I always gravitated towards them in the sweltering summer months in prior years & I’m happy again to have these.

Different additions/subtractions but I’ll share my add-ins and you go from there! Seasonal fruit and your favorite nuts make this little Ball jar full-of-goodness perfection. Fail safe recipe.
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— Knead to Cook