Knead to Cook

Food & fitness obsessed girl.

Instant Pot Mexican Taco Lentils. V. GF.

by Filed Under: Breakfast, Brunch, Gluten Free, Indian-inspired., Mexican, Pressure Cooker, Running/Races, Side dish, Vegan, Vegan proteins, Vegetarian, Wheat Free 3 Comments

Mexican taco lentils.

This week we weren’t able to partake in Taco Tuesday due to an away swim meet so Wednesday it was!  We aren’t fans of missing our favorite cuisine.  So Wednesday I had a much needed day off & was excited to create a meat substitute for our taco bar.  I took a traditionally Indian lentil and did a bit of Mexican fusion by adding salsa and roasted poblanos.  These lentils came out perfectly & cooking in the Instant Pot made this dish exponentially easier.

These lentils would be lovely as a side dish, atop a salad or mixed greens for lunch or straightaway with tortillas or naan.  Lentils are packed with protein, iron and potassium.  We also love lentils with scrambled tofu for breakfast.  Just some ideas to incorporate lentils into your menu.
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— Knead to Cook

Vegan Jambalaya. Gluten free.

by Filed Under: Beans, Brunch, Chili, Gluten Free, Mexican, Side dish, Vegan, Vegan proteins, Vegetarian, Wheat Free 4 Comments

Vegan jambalaya. Gluten free.

Happy meatless Monday friends! New week, new goals. This week I’m focusing on adding some additional running miles and keeping my eating super clean. What does that mean? Less processed foods (protein bars for me) when my RUNger hits and I’m too busy to stop cooking for clients to cook for myself. Funny how that happens. And tons more water early on in the day (avoiding late night potty trips disrupting my sleep).

I made this dish on Saturday and shared on Instastories/Snapchat & had about 35 requests for the recipe. I knew I better get on it and share straight away. This recipe is one of those flexible dump, one-pot recipe that covers veggies/beans and rice. This recipe can work for carnivores & vegans alike. Just add your favorite protein from tofu/vegan sausage or chicken/regular sausage to make it more substantial. Leftovers only get better as the flavors deepen and its great for quick lunch ideas or dinner. I also love this atop of my salad… as weird as that sounds. Leftovers would also be great on taco Tuesday!

Okay enough rambling… I have a ton of cooking to do so let’s get this recipe started.

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— Knead to Cook

Birdseed crackers. Vegan. Gluten free.

by Filed Under: Breakfast, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Holiday Baking Ideas, Running/Races, Side dish, Vegan, Vegan proteins, Vegetarian, Wheat Free 2 Comments

These birdseed crackers have been a longtime favorite in my house & now that I’m focused more on eating healthy fats – they are a weekly staple.  Even my clients love & request them, often!  They are filled with heart healthy fats. Great as a bread replacement – think smashed avocado or hummus (my faves) and you have a perfect snack or side dish to a big salad.

As the holiday quickly approach, I’ve been working on sharing healthy food ideas for you and your family as well as gift ideas for those on your holiday gift list.  Not everyone cherishes the endless plates of cookies or treats.  I always love to share something different, of course healthier, and it always is received with great joy.  This recipe makes a lovely batch that could easily serve, wrapped up with a pretty plaid ribbon, to 2 or 3 friends/co-workers or special people in your life that you don’t necessarily buy for but appreciate.  Plus homemade gifts come with great heart and love.

This recipe has many substitutions that you can make & I’ll note in the recipe.  I hope you give these a try.  They will most certainly be on a appetizer buffet during Christmas.

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— Knead to Cook

Cranberry Pomegranate Relish. Vegan. Raw. Gluten Free.

by Filed Under: Breakfast, Brunch, Desserts, Evolution Power Yoga 40 Days, Fruit, Gluten Free, Holiday, Party Foods, Salads, Side dish, Thanksgiving, Vegan, Vegetarian, Vitamix Leave a Comment

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Cranberry Pomegranate Relish.

Thanksgiving is one week away.  ONE WEEK!  I cannot get my mind wrapped around it.  I’ve been working so much the past few weeks, I feel like this truly snuck up on me.  I’m starting to prep some dishes and this is hands down, one of the easiest and favorites.

Long gone are the days of that gross, canned cranberry sauce/gelatinous blob.  Creating homemade relish is super easy and takes just minutes. Seriously. Even if you hate to cook, think you cannot— this recipe is fail-proof!  Plus it isn’t sugar laden like most recipes.

Cranberry relish is great on salads, in smoothie bowls, burgers, sandwiches or wherever you need a fresh flavor punch with some texture.  Flexible recipe and this will keep in your fridge for weeks!
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— Knead to Cook

Wheat Berry Cran Salad. Vegan.

by Filed Under: Brunch, Evolution Power Yoga 40 Days, Holiday, Side dish, Thanksgiving, Vegan, Vegan proteins, Vegetarian, Vinaigrette 7 Comments

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Wheat berry cran salad.

This salad is a staple on my Thanksgiving menu.  The orange flavored cranberries are such a fun twist on a classic seasonal berry.  Wheat berries are not gluten free so please note that for any of your gf guests.  As many grain types – the wheat berry is packed with carbs, fiber and protein.  If you’ve never had a wheat berry, they are a very sturdy grain that holds up nicely in salads.  This dish can be made several days ahead of time, allowing the vinaigrette to develop with the wheat berry.  Serve cold or at room temperature.  This salad is perfect to take to your host’s home or to place on your Thanksgiving buffet.  This salad is also perfect for lunch or during the week or as a side dish.

Is anyone ready for Thanksgiving?  I feel like we went from September to Thanksgiving in a hot second.  Crazy to think I’ll have a Christmas tree in my house next Friday.  Time to babysit the dogs/tree for hours on end… lol.

I also wanted to let you all know that the winner for the tempeh will be posted on Instagram!

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— Knead to Cook

Lima Bean Garlic Hummus. V. GF.

by Filed Under: Beans, Brunch, Condiments, Dips, Evolution Power Yoga 40 Days, Fitness., Gluten Free, No bake/cooking required!, Side dish, Snacks, Vegan, Vegan proteins, Vitamix, Wheat Free Leave a Comment

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Lima Bean Hummus. Vegan & gluten free.

I love to cook seasonally.  I shop at farmer’s markets at least 2 times a week and love buying local seasonal produce.  I’ve been seeing tons of lima beans popping up & wanted to put a spin on their preparation v. the traditional boiling method.  Plus my girls will eat hummus but not a lima beans.

We consume a lot of hummus in our house.  I love it on my daily monstrous salad as an extra boost of protein & because I don’t use dressing – I like the flavor punch hummus provides.  My husband uses it daily on his veggie sandwiches he takes to work.  Plus of course, dipping veggies, crackers and chips is a must.  Lima beans are buttery in texture and are a wonderful source of Thiamin, B6 and folate.  The blend down to a lovely consistency in hummus… and if you like to mix up your beans, and plant based proteins – you will love this one.
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— Knead to Cook

Lentil Salad with Dijon Lemon Vinaigrette. Vegan. Gluten Free.

by Filed Under: Beans, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Lentils, Party Foods, Pressure Cooker, Side dish, Vegan, Vegan proteins, Vinaigrette, Wheat Free 4 Comments

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This recipe is inspired by one of my favorites from Gwyneth Paltrow’s It’s All Good cookbook.  This salad is great as a stand alone, paired up with greens in a salad (think protein source) or as a side dish to another protein.  We’ve even paired this with gf pasta and love it.  The flavors are light and summery with the citrus boost of lemon.  Also a great addition to your taco bar or for your Sunday brunch.  Think outside of the box.

Lentils are packed with nutrients critical to help you running on all cylinders.  So not only are they a wonderful source of protein they also boast…
90 percent of folate
37 percent of iron
49 percent of manganese
36 percent of phosphorus
22 percent of thiamin
21 percent of potassium
18 percent of vitamin B6

This recipe, stored in an airtight container is perfect to keep in the fridge all week long.  Hope you give this one a try!

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— Knead to Cook

Grilled Lemon Shishito Peppers. Vegan. Gluten Free.

by Filed Under: Appetizers, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Grilling, Party Foods, Running/Races, Side dish, Snacks, Vegan, Vegan proteins, Wheat Free 1 Comment

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Grilled Lemon Shishito Peppers. Vegan. Gluten Free.

Haven’t seen or heard of these beauties?  No worries, once trying you’ll never forget them.  Shishito peppers are small, finger length, slender and thin walled peppers.  One in about 10 are spicy but most are mellow. Very low in calories, I use these as an appetizer or on my taco bar.  These take mere minutes to prepare and devour so make sure you buy a hearty supply.  I find these at my local farmer’s market or Asian market.  I hope you venture out and give these a whirl.  My whole family loves them.
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— Knead to Cook

Coconut Bacon Flakes. Vegan. GF.

by Filed Under: Breakfast, Brunch, Desserts, Gluten Free, Holiday, Holiday Baking Ideas, Homemade Chips, Party Foods, Side dish, Snacks, Vegan, Vegan proteins, Wheat Free, Your Life Edit Foundations 2 Comments

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Coconut bacon?  Why yes!  I first haphazardly stumbled upon this insanely delectable treat a few months ago while traveling.  I bought a bag and was addicted at first bite.  I brought it home and vegans & non-vegans alike couldn’t stop eating it.  I knew I had to recreate it because it would become a staple in our pantry & boy was I right!

So it has the smokiness of bacon, the crunch factor & is totally healthy v. the real deal. You can use it virtually in the same manner – like topping you salad, baked potato etc.  But wait… this is coconut so let’s travel down other avenues of usage.  Topping vegan yogurt (my new favorite is So Delicious), vegan ice cream, cereal, roasted veggies, mixed in granola… anywhere you want to create that sweet/salty/smoky flavor profile.  OHHHH and think of all the holiday food you can top with it!?!  Mashed potatoes, green beans, asparagus… yum!  So many uses & so little time. And yes, straight up eating is also quite acceptable.

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— Knead to Cook

Quinoa Summer Veggie Salad with Ginger Vinaigrette. V. GF.

by Filed Under: 4th of July/Patriotic, Beans, Brunch, Gluten Free, No bake/cooking required!, Party Foods, Salads, Side dish, Vegan, Vegan proteins, Vinaigrette, Vitamix, Wheat Free Leave a Comment

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Happy August!  The summer is flying by.  School starts this month.  We’re prepping for that & submitting the last of our college applications.  Pure emotional roller coaster.  Last week was our first week without any swim meets during the work week.  It was nice to get back to cooking and having mostly everyone home for dinner in the evening.

As apart of my food prep each weekend I always make a large batch of quinoa and rice.  I opted to add a ton of our garden veggies to it for a filling and vitamin-packed salad.  My carnivores ate this salad as a side dish & the rest of us had this as a main.  Plus this salad is perfect for brown bagged lunches.  And because it has no dairy to spoil – a great option to take to a BBQ or potluck.
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— Knead to Cook