Knead to Cook

Food & fitness obsessed girl.

Veggie Zucchini Roll-Up Lasagna. Vegan. GF. oxo

by Filed Under: Brunch, Evolution Power Yoga 40 Days, Gluten Free, Pasta, Sauces, Sponsored, Tofu, Vegan, Vegan proteins, Vegetarian, Vitamix, Wheat Free Leave a Comment

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Happy Friday friends!  I apologize for my absence on social media and my blog but I feel like life has reached the fever pitch and here I sit.  I’m rushing to post this awesome recipe with you all before I resume graduation party food prep.  Our oldest graduated this week and we celebrate her this weekend and I’m so excited.  Surrounded by friends and family, sun is shining, I’m excited for her party.

This recipe has been in my wheelhouse for years.  I constantly revamp and re-work.  When oxo offered to send me a chef’s mandoline I was all over it. I’m a huge fan of all things they make. Practical, functional and top quality for exceptional prices.  So I instantly thought of zucchini noodles and this dish along with just a big bowl of zoodles with marinara because this momma sometimes likes easy lunch or dinner ideas!  So let’s get started.

Isn’t she a beauty?!  And remember, using a mandoline makes baking potato, beet, veggie chips oh so easy!


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— Knead to Cook

Scrambled tofu and black beans. Vegan. Gluten free.

by Filed Under: Beans, Breakfast, Fitness., Gluten Free, Tofu, Vegan, Vegetarian, Wheat Free, Your Life Edit Foundations Leave a Comment


Smoked tofu with black beans.  Vegan.  Gluten free.

Happy Monday friends!  Life, at least at this juncture, has been quite a whirlwind.  This past weekend was our first local VegFest and I was speaking there.  Tomorrow my oldest graduates and we then we get to celebrate with cherished friends/family this weekend. So much going on.  So fun, emotional and crazy.  I have my tissues ready!

I have this recipe from a few weeks ago that I neglected to share.  I’ve really been embracing tofu dishes and enjoyed the pumped up protein post workout .  I’m desperately trying to focus on protein and lower carbs lately to lean out.  This recipe is great for that.  Do you miss eggs or just want a healthier/plant-based option?  This is for you. Super easy and flexible.  This recipe is also great for adding extra leftover veggies/cleaning out the fridge 🙂  You know when you need to clean out that veggie bin?  Ha.

This tofu scramble is also great wrapped in a tortilla for lunch or dinner as well.  My husband always grabs these when I make them for lunch.  Protein from the tofu and beans is great to fuel you all day long.  Let’s get started…

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— Knead to Cook

Maille FlavorHero Dijon Recipes. Vegan. Gluten free.

by Filed Under: Breakfast, Brunch, Condiments, Dips, Dressings, Gluten Free, Raw, Rubs, Salads, Sauces, Side dish, Snacks, Sponsored, Vegan, Vegan proteins, Vegetarian, Vinaigrette, Vitamix 4 Comments


Incorporating flavor into existing recipes or food preparation can seem daunting but going to back to basics can be quite impactful and so simple to do.  I’ve long loved Maille Dijon and have created many recipes using their flavorful Dijons.  And let me digress by saying not all Dijons on the market are created equal.  La Maison Maille has been producing for more than 267 years. The tradition is kept alive by the team of experts who create the products today, preserving the excellence that defines La Maison Maille in a continual quest for innovation and perfection. It is the attention to detail that sets La Maison Maille apart – the carefully selected ingredients, the nuances of the recipes, the expertise in the methods used and the elegant black and gold packaging.

Maille is currently running a Flavor Heroes Contest that you can enter.  All you need to do it tell them how you use a Maille product to enhance your favorite dishes and you can be featured in a recipe video along with winning  a 5 piece signature Le Creuset cookware.  Click here to enter!  And now let me share some ways I incorporate their products into 3 of my favorite dishes.

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— Knead to Cook

Vegan sausage veggie soup. GF.

by Filed Under: Brunch, Evolution Power Yoga 40 Days, Giveaway!!!, Italian-inspired, Soups, Vegan, Vegan proteins, Vegetarian, Wheat Free 2 Comments

Vegan sausage veggie soup.  Gluten free.

Spring has sprung and I’m steadfast in my soup mode.  Our weather has been a bit psychotic to say the least.  One day is warm and springy with the next cool, damp and a bit miserable. I made this soup several days ago and my dad, our steadfast carnivore, commented to me how much he loved it.  Wow!  I normally get the disclaimer that it was good BUT he knew there was vegan “meat” in there.  This time… nada!  Okay, good. Progress.

This recipe makes a nice batch of soup, half of which I ended up freezing for a client.  It froze perfectly.  I’m thinking of adding cooked quinoa or gf pasta to add more substance the next time I prepare it.

So this soup was made with Tofurkey’s vegan sausage links.  They have a bit of spicy kick to them but you can easily add another flavor profile if you wish to go with a more mild flavor.  This recipe, like most of mine, is super forgiving allowing you to add or subtract what you have on hand or love.  This also is a recipe that you can prepare and then just allow it to simmer on a low heat all afternoon long (like I do).  I serve it with crackers or a crusty French baguette.  Hope you enjoy!
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— Knead to Cook

Vegetable chickpea savory pancake/omelette. V. GF.

by Filed Under: Beans, Breakfast, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Mexican, Running/Races, Salsas & Guacamole, Snacks, Vegan, Vegan proteins, Vegetarian, Wheat Free, Your Life Edit Foundations 2 Comments

Vegetable chickpea pancake.  Vegan.  Gluten free.

Happy President’s Day!  I will admit I was due for a long, restful weekend after many busy weekends. The weather on the east coast warmed up, unseasonably of course for PA, to around 70 and we spent most of our time outside enjoying.  AND if you follow me on Insta or Snap – you know we celebrated our oldest daughter’s 18th birthday.  We even got to run/ride on trails yesterday and it was heavenly.  Today, after an aggressive TRX HIIT workout  I kicked off my Monday with a bit of a departure from my normal tofu pudding breakfast.  Lately, I’ve been craving more savory foods & this chickpea pancake was perfect.

This was my first attempt at making a chickpea pancake/omelette type recipe and after a failed first attempt… the second one was a winner.  I’ll share my lessons learned below.  The flavor profile of this was very Mexican in nature.  I’m looking forward to experimenting more with different seasonings and veggies.  I topped this one with avocado, tomatoes and lots of hot sauce.  I’m seriously smitten with my latest creation.
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— Knead to Cook

Lucy Let’s Go Blog Post – Coconut Butter Protein Bites. V. GF.

by Filed Under: Breakfast, Brunch, Desserts, Evolution Power Yoga 40 Days, Gluten Free, No bake/cooking required!, Raw, Sponsored, Valentine's Day, Vegan, Vegan proteins, Vegetarian, Vitamix, Wheat Free 2 Comments

Ah it’s the month of love.  Love for your boyfriend, girlfriend, spouse, kids, friends and yes – even yourself!   I know tradition dictates that enormous heart-shaped box of chocolates & roses but let’s be honest here.  Homemade treats to me are best and honestly, most of those chocolates in the box aren’t even favorites.   I prefer to spend time creating a special treat from my heart to share.  If you wish to have chocolate – feel free to dip these bites into melted dark chocolate.

So recently I’ve learned & embraced coconut manna (aka butter) thanks to my dietician.  It’s a medium-chain fat & is used by the body for energy. Coconut manna is available at most grocery stores near the coconut oil.  Manna is known to helps you burn more calories & is an appetite suppressant. And the fatty acids can help boost brain activity!  Food is powerful.  So what is it actually? Coconut manna is made from the meat of the coconut, very similar to the consistency of a nut butter.  It’s decadent and heart-healthy.  It’s a lovely alternative to your normal nut butter routine so think topping toast, oatmeal or just out of the jar.  As for this recipe, these bites are chock full of protein & healthy fats leaving you satiated unlike those chocolates.  This recipe yielded 15 bites & took about 10 minutes to make.  Store perfectly in the freezer or fridge.

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— Knead to Cook

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

Cutout Sugar Cookies. Vegan. Gluten free.

by Filed Under: Brunch, Cookies, Dressings, Evolution Power Yoga 40 Days, Fitness., Gift ideas, Gluten Free, Holiday, Holiday Baking Ideas, Party Foods, Vegan, Vegetarian, Wheat Free Leave a Comment


Cutout sugar cookies that are vegan & gluten free… ummm yes, please!  I found this recipe after a quick google search over at Unconventional Baker.  I have no time this week to play around with sugar cookie experimentation and I needed a full-proof recipe that would save me time & yield the perfect cookie.  I did make some minor adjustments to the original recipe -please see below.

Okay so everyone is in a mad dash this week.  Finish shopping.  Wrapping.  Shipping.  Whatever.  I’m done with all of that but need to get cooking/baking done.  You see every year I make (crappy sugar) cut out cookies for our annual ugly Santa cookie contest.  Everyone decorates them… we choose the winner, normally my husband, and the winning cookies are left out for Santa on Christmas Eve.  The rest get pitched.  This year, avoiding waste and opting to use the finished cookies for dessert on Christmas – I knew I needed a good cookie that was both vegan and gluten free.  This recipe was super easy & required no chilling.  Baked up perfectly and they’re in my freezer till Saturday when they will be unveiled & decorated for our contest.  Okay… let’s get on to the recipe without further delay…
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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