Knead to Cook

Food & fitness obsessed girl.

February Favorites Vegan Vitamins and Supplements.

by Filed Under: Fitness., Friday Favorites Series, Gluten Free, Going and Living Vegan, Vegan, Vegan proteins 3 Comments

One of the most frequently asked questions on Instagram is what supplements do I take?  Today, I’m sharing my Friday favorite series (albeit on Wednesday but I wanted to get it in for Feb.) of what I take in a day.  I know navigating vitamins, especially vegan, can be a nightmare.  Bill and I have tested a ton, and I sincerely mean that, and finally feel like we’re happy with our choices.  I’m not a big fan of taking tons of vitamins but the essentials are key.  Okay, let’s get this started!

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— Knead to Cook

Popcorn White Chocolate Chip Bars. Vegan. GF.

by Filed Under: Desserts, Gluten Free, Halloween, Holiday, Holiday Baking Ideas, Party Foods, Popcorn, Snacks, Sponsored, Vegan, Vegan proteins, Wheat Free Leave a Comment

 

The best combination of flavors in a sweet treat maybe EVAH!  These popcorn white chocolate chip bars are super moist, crunchy and flavor-packed.  I used my favorite popcorn ever, Live Love Pop, and it was the perfect combination with vegan white chocolate chips.  I wanted to make something Bill could eat, which is why I used white chocolate chips and it’s perfection. Seriously.  Kids, adults & everyone in between loves these.  I can’t wait for you to give these a try!

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— Knead to Cook

Pecan Blueberry Muffins. Vegan. Gluten free.

by Filed Under: Breakfast, Brunch, Gluten Free, Holiday, Holiday Baking Ideas, Muffins, Nuts, Snacks, Vegan, Vegan proteins, Wheat Free Leave a Comment

Ahhh my rainy day photos continue.  At some point, I’ll look at my pics again and love them.  I digress, happy Monday and almost the end of February.  Crazy!  It was a very rainy, yet productive weekend.  My husband finally committed to ordering another (thanks Tesla for the 1.5 yr delay in production) fully electric car.  It should be here by Wednesday.  Dog vet appointment done.  We also checked another box off the to-do list of ordering a piece of furniture we so desperately needed.  Good, yet expensive weekend.  By Sunday, my stomach was feeling a bit off and I knew I needed a snack for the week for the fam.  I normally make muffins or oat bars so they have a snack, breakfast or dessert when needed.  I found a great recipe from The Glowing Fridge and adapted it accordingly. The came out great, not overly sweet but just enough.  Filling.  Gluten free and vegan so I’m happy.  With that, we begin our Monday.

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— Knead to Cook

The easiest mushroom bacon. Vegan. Gluten free.

by Filed Under: Breakfast, Brunch, Gluten Free, Salads, Side dish, Snacks, Soups, Vegan, Vegan proteins, Wheat Free Leave a Comment

Apparently today is both national sweet potato AND chili day.  Figures, I go ahead and share a mushroom bacon recipe.  My luck… a day late and a dollar short.  (insert smirk)

Now onto this recipe.  I’ve vacillated on this pic.  I love it, I hate it.  Regardless, these babies were gone within minutes.  Let me begin by telling you that I hate mushrooms.  The texture.  The flavor.  No. Just no!  Well, that is until we are out eating vegan and mushroom bacon keeps popping up & I realize how much I love it.  So here is my super easy, crazy tasty and no weird texture mushroom bacon recipe.  I hope you leave your fear of the fungi at the door and give this recipe a whirl.  Okay, let’s go!
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— Knead to Cook

Soaked and roasted almonds.

by Filed Under: Appetizers, Breakfast, Gluten Free, Nuts, Snacks, Vegan, Vegan proteins, Wheat Free 4 Comments

This recipe came about when I had soaked too many almonds for nut milk.  They don’t taste good post soak but I thought I would roast & see how they came out.  Well, they are completely addictive and the best way to eat almonds – well minus almond butter.

So why soak almonds?  Well soaking almonds helps to release enzymes which aid in digestion.  It’s also beneficial with the the digestion of fats.  Monounsaturated fats help curb your appetite and keep you full.  Help to reduce bad cholesterol and increase the good.  Great source of vitamin E, which helps prevent agin and inflammation in the body.  Soaked almonds contain B17, vital in fighting cancer.  Flavonoids present help suppress tumor growth.  Aid in lowering glucose levels and regulate blood pressure.  Yes, food is medicine!  It turns out, they taste better after roasting v. the raw form.  We can’t stop eating these… the only problem.

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— Knead to Cook

Almond butter cookies. Vegan. Gluten free.

by Filed Under: Breakfast, Brunch, Cookies, Gluten Free, Holiday, Holiday Baking Ideas, Nuts, Vegan, Vegan proteins, Wheat Free 4 Comments

I had this recipe bookmarked forever from the Healthy French Wife and I finally got around to making it today (well for the blog/photographing).  My family loves these cookies.  A bit of sweet and salty for the perfect flavor combination. Snacking, lunches, dessert – we survived the day kinda cookie!  I won’t lie, life is better with a cookie in it. All great ingredients and nothing processed from a package.  So let’s get started!

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— Knead to Cook

Healthy Oatmeal Raisin Cookies. Vegan. GF.

by Filed Under: Breakfast, Cookies, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Holiday Baking Ideas, Snacks, Vegan, Vegan proteins, Vitamix, Wheat Free Leave a Comment

Happy Valentine’s Day my friends!  I hope today is filled with happiness, laughter & love.  Even if its from your four-legged love.  This week I’ve been committed to not eating any ingredients in my food that aren’t natural or I can’t identify.  Its been pretty easy minus my Vega energizer that I use during my workouts.  I’ve tried watermelon water, caffeinated water and a mixture of coconut water/grapefruit juice … they have stink.  And that’s putting it nicely.  Today was the worst. Drinking plain water upset my stomach and it was just gross.  Funny how I can drink water all day long but not during my workouts. I only need to get to Friday… I can do this!

In that vein, I wanted to make a cookie from the Plant Based Nutrition book for dummies (I love this book).  This book is jam packed with nutritional information, debunking the carb fears, protein craze… and setting the record straight with a registered dietician. I’ve adapted the recipe a bit but these babies flew out of my kitchen.   A must-make recipe.

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— Knead to Cook

The easiest red cabbage quick pickle.

by Filed Under: Appetizers, Brunch, Condiments, Gluten Free, Party Foods, Snacks, Vegan, Vegan proteins, Wheat Free 8 Comments


Look at that color!  So we eat with our eyes first, right? Ha.  This weekend I was a bit determined to make my first batch of pickled red cabbage.  I love kimchi, anything fermented or pickled for my salads.  Plus add a big bonus for gut health. I’m a big fan of controlling what ingredients go into my food and when buying mass produced products, typically the salt levels are off the charts in conjunction with sugar overload.  No thank you!

This recipe is super simple – seriously, you can’t screw it up for all those recipe phobic. Add this or remove that (referring to the jalapeño) and then let it do its thing.

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— Knead to Cook

My daily go-to Green Protein Smoothie. Vegan. GF.

by Filed Under: Beverages, Evolution Power Yoga 40 Days, Fruit, Gluten Free, No bake/cooking required!, Smoothies, Snacks, Vegan, Vegan proteins, Vitamix, Wheat Free 6 Comments


I hate to begin a post with an apology but I have 2!  First, I’m sorry I’ve been relatively MIA on posting. Getting back into a working groove, standing for hours post knee replacement has been taking me time.  Second, the lighting today, due to an ice storm, isn’t working with me so the pics aren’t my best but hey you’re here for the recipe after all, right?

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— Knead to Cook

Loaded Baked Potato and Cauliflower Soup. Vegan. GF.

by Filed Under: Cheese, Gluten Free, Potatoes, Soups, Sponsored, Vegan, Vegan proteins, Vitamix, Wheat Free 31 Comments

Happy Monday my friends.  I know I’ve been a bit MIA lately but trying my best to heal and stay off my knee for hours on end in the kitchen. This week, I’m attempting to start cooking full time, recipe creation and blogging – with intermittent moments of icing.

Today I teamed up with OXO to share a yummy, healthy & filling recipe along with some incredible, yet basic kitchen tools every chef needs.  The recipe has been adapted from Healthyish to make it vegan.  I hope you enjoy this super easy recipe, that I might add, freezes nicely and is so comforting on these bone-chilling winter days.

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— Knead to Cook