Food & fitness obsessed girl.
Pineapple coconut smoothie bowl. Originally, this bowl was just a tropical delicious breakfast. Now, per my naturopath, I’ve been making these daily as a snack or even dinner. My allergies are in full bloom, thanks tree mold, and she highly recommends that I eat pineapple daily…
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— Knead to Cook
Buffalo Cauliflower Steak.
Happy Friday friends! Let’s kick off the weekend with this. This crispy, crunchy, “meaty” deliciousness minus the meat! This recipe was happily discovered when I received Lauren Toyota’s Hot For Food’s Buffalo Cauliflower Sandwich. I originally made these recipe as a steak – think larger, thicker cauliflower slice encrusted and enrobed in hot sauce. I served up just like plated along with some potatoes and side salad. My husband was enamored. I shared on my Instastory and had tons of people ask for the recipe. So finally, after many gloomy days, we had sun so I thought I better prep and get this one documented. It takes time, not that much, but I will say the end result is crispy, crunchy goodness! Totally gluten free and of course, vegan!
I wanted to share a link here for Lauren’s incredible cookbook! If you’re looking for awesome and very creative recipes… you need it!
— Knead to Cook
Mint matcha smoothie.
Calling all mint matcha fans! This original recipe was created and inspired around the famous “Shamrock” shake that is far less healthy or appealing as an adult. I’ve revamped this recipe numerous times and I’m happy to report that this one is a winner for sure. Kids love it because of the minty flavor, parents love it because it’s packed with veggies that the kids never detect. Winning all around. Spinach is such a great vehicle for adding a nutritional punch without adding a detectable (to any kids or picky adults) taste. Spinach is a powerhouse as it packs iron, magnesium, vitamin C, potassium… Matcha is a powerful antioxidant EGCg. It helps boost metabolism. Detoxifies the body. I could go on and on but I won’t.
I often make this as an after-school snack for my youngest or post workout for me when I need a punch of flavor. Mint is one of those refreshing and soothing flavors we gravitate towards. I’m also not a big fan of matcha brewed but in smoothies or baked in snacks… count me in!
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— Knead to Cook
Happy Tuesday my friends! Okay we survived Monday & that folks, we will call a win. Actually my Monday was very productive. We came off a spring cleaning, doing all the projects we didn’t want to do, feeling super duper productive so Monday was a bit of a continuation. I’ve been cleaning out cabinets, drawers and it truly astonishes me that amount of things we accumulate. I’m now, at 46, in this phase of my life where I want to downsize, get rid of everything and live a very minimalist life. Truly. I’m done with all the things. But we have a few years to go before that happens so I continue to donate, sell, or clean out my possessions.
Last week I made these yummy “meat”balls out of some frozen lentils and they were so good. I teamed them up with this stew I made a few days prior, added rice… and we had a meal! They’re great on hoagie or sub rolls and in a lovely marinara sauce with your favorite pasta. I also was caught eating them cold out of the fridge. Yes, they’re that good.
— Knead to Cook
When you have an abundance of spotted bananas… you get creative and then add chocolate for an over-the-top, healthy treat! These almond banana blondies were gone in less than 24 hours in my kitchen. In fact, I pulled these out of the oven around 4p yesterday and when I got up at 4a to hit the gym… there were 2 left! Ummm okay, I get it. I’ll make more!
Think of these as if banana bread and fudge had a baby. They are dense and delectable. The banana and almond flavors are very pronounced. These little squares are so dessert-like, filling and so good. Seriously, you need these in your life. The blonde version to an undercooked, ooey gooey brownie yet better! Mmmm kay? Now go, make these. Thank me later 🙂
— Knead to Cook
One pot lentil stew.
Hoping you all had a lovely holiday weekend. We traveled, 1 dog in hand, north to visit my in-laws. It was pretty much a typical food fest and I came home 2 lbs heavier, no doubt from a salt overload. So Monday, in yet another snowstorm, I headed to they gym at 420a and got my workout in. Hurried home to give hubs my truck (now that he has an electric car) so he was safer in the snow and my week started. I have been craving a lentil stew for weeks for some reason but had no time in the kitchen to create. Today was my day! This stew has been simmering all day long and I just had a bowl over rice. I’m in heaven.
So the snow is over, melted and the new month has begun. What are your goals for the month? I’m continuing my no-spend on clothes/shoes etc. for me. I’ve been really good and haven’t bought anything since December. That focus remains steadfast for me. That along with continuing to push my fitness levels up now that my knee is 3 months post op.
Okay let’s get this stew going… can’t wait to hear what you think of it!
— Knead to Cook
Moroccan Roasted Carrots. Vegan. GF.
This was one of my favorite recipes I created back in the day for Lucy Activewear before they migrated over to North Face. I wanted to get it back on my website so you all have it for reference. This is the perfect spring dish. Great side for your Easter brunch, dinner or for Passover. We love making these for family dinners as well.
This recipe works beautifully with rainbow carrots that are popping up at all the farmer’s markets as well but avoid using the baby carrots. For a more dramatic display, use a long rectangular platter and line each of the carrots up side by side. I still swoon over this one & hope you do too.
— Knead to Cook
Lemon Basil Creamy Pasta. Vegan and gluten free. I originally created this recipe during the spring last year for Lucy Activewear but since they’ve transitioned over to North Face, and the posted recipes have been removed, I’m adding them back to my website so they’re still available for you.
This pasta dish would be perfect for your spring brunches, girls lunches, family dinner or for your Easter celebration. This sauce is so easy to make plus the creamy texture comes from cashews, soaked, versus heavy cream. The sauce has a lovely cheese-based flavor thanks to the nutritional yeast, tartness from the fresh lemon juice with a tangy flavor from the Dijon. Then for an extra punch of flavor I added some fresh basil leaves, which also adds to the brightness to the dish. This sauce can be prepared ahead of time to save time and just topped on your freshly cooked pasta. I prefer wide noodle pastas for this substantial sauce. Bon appétit friends.
— Knead to Cook
A vegan charcuterie board, really? Yes! As spring approaches, gatherings will start to fill the calendar and preparing a charcuterie board is an essential appetizer for gatherings. Traditionally filled with cheese and cured meats, my spin includes plenty of raw and cooked vegetables, nuts and nut-based cheeses. The beautiful thing is that you can prepare ahead of time, fill with what you have on hand and is always well-received by guests who have special dietary needs. And before we begin, charcuterie boards are also a fun meal idea if you’re having a date night in or a movie night with friends – so be flexible in the size of your board you’re planning. Food should be easy, comforting and good for you.
— Knead to Cook
Happy hump day… or shall I say fizzled out Nor’Easter snow day? All the hype… none of the punch. Not complaining however all the schools closed here in anticipation for the storm impact & now it’s just a day the kids need to make up… again!
I recently got my hands on a copy of Lauren Toyota’s Hot for Food cookbook which you can find here. I have always been a fan of ordering risotto out at restaurants but honestly, as I had kids, I moved away from cooking it. It needs constant attention, which I’m apparently not a fan of… at all. I prefer something to cook while I run around doing laundry, cleaning up and blogging. Who’s with me? Well, I have to say this recipe renewed my passion for risotto. This recipe is five stars! I’m not even a fan of mushrooms but cutting them up into smaller pieces helped. I have been eating leftovers for dinner all week long & not regretting it for one second. On a side note, I’ve made 3 recipes from Lauren’s cookbook & this one is a winner!
— Knead to Cook