Knead to Cook

Food & fitness obsessed girl.

Eggnog Smoothie.

by Filed Under: Beverages, Brunch, Desserts, Egg dishes, Fruit, Holiday, No bake/cooking required!, Smoothies, Vegetarian, Vitamix, Wheat Free, Yogurt 2 Comments

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I have so many thoughts going through my head as I’m finally sitting down to blog this week.  First, I apologize for not blogging sooner.  Monday was spent prepping for my guest teaching gig on Tuesday.  Tuesday, I was honored to guest teach at my daughter’s high school.  I taught 7 culinary classes (164 kids) and spoke about healthy eating, carbs, Thanksgiving, being a vegetarian and pretty much anything food related.  My takeaway is that teachers and aides are grossly underpaid (I already knew this but standing in their shoes confirmed this for me).  The kids ranged in age from freshman to seniors.  Encompassed all socio-economic groups.  Athletes to  non-athletes.  It was as much a learning experience for me as it was, hopefully, for them.  My last class, I was blessed to teach my favorite freshman – my daughter.  It was, without a doubt, the highlight of my day seeing her.  My heart fills with pride every time I lay eyes on this girl who is morphing into an amazing adult.  But enough on that… here is a pic from yesterday.  Sorry to my daughter who was eating/carb loading before her two hour swim practice right after class but mama want a shot to remember the day!

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— Knead to Cook

Clean Eating Peppermint Brownie Bites.

by Filed Under: Breakfast, Brownies, Brunch, Cookies, Desserts, Gluten Free, Holiday, No bake/cooking required!, Snacks, Valentine's Day, Vegetarian, Vitamix, Wheat Free 8 Comments

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This weekend we popped by the most enormous Trader Joe’s that I’ve ever seen and I was thrilled with their holiday section.  I stumbled upon my favorite Peppermint extract and wanted to create something chocolate/pepperminty.  The girls in my family are all huge fans of the combination.  The flavor combination is reminiscent of the holidays and today, with our frigid temperatures, are also pushing me in that direction.  Hard to believe that in just a few weeks we will have a Christmas tree in our house!  Wasn’t it just summer?

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— Knead to Cook

Almond and Cookie Butter Oatmeal Protein Smoothie.

by Filed Under: Beverages, Breakfast, Desserts, Gluten Free, Smoothies, Vegetarian, Vitamix, Wheat Free 2 Comments

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Yesterday we had an opportunity, post my half marathon, to shop at the most enormous Trader Joe’s I’ve ever been to.  It was just paradise.  Of course, my girls headed to the peanut butter aisle to grab the newest member of the cookie butter family – chocolate swirl!  I knew the requests for a smoothie would be eminent and they were.  Mondays deserve something sweet to get out of bed, right?  First thing this morning, as I hobbled down the steps carefully, the first request came in. As indulgent as it is, I put my healthy spin on it so it had some nutritional value and energize them on this dismal Monday.

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— Knead to Cook

Spiced Roasted Nuts.

by Filed Under: Appetizers, Gluten Free, Nuts, Party Foods, Snacks, Vegan, Vegetarian, Wheat Free 2 Comments

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This week I happily acquired two new cookbooks (I have a bit of an addiction to them).  One with a focus for runners/training/recovery and the other was Giada’s Feel Good Food.  I’ve long been a fan of her and her recipes.  As I’m embarking on packing and getting my family ready to hit the road this weekend for race that I’m doing ~ I’ve been preparing healthy snacks for the road.  I’m not a fan of prepackaged foods.  I also eat a lot of nuts, as they are a valuable protein source for me with my vegetarian lifestyle.  This recipe grabbed my attention immediately, funny enough I just saw this on her show yesterday, and knew I had to make it.  It was easy, I customized it to the nuts/seeds I wanted to use and of course, used less sugar than noted in the original recipe as it wasn’t necessary.

Think of these as a great game day snack or treat to put out this Thanksgiving for a healthy snack option.  Also packs well for road trips.

*Adapted from Giada De Laurentis Giada’s Feel Good Food cookbook.
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— Knead to Cook

Vegetarian Chili.

by Filed Under: Chili, Evolution Power Yoga 40 Days, Gluten Free, Mexican, Vegan, Vegetarian, Wheat Free Leave a Comment

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Today was a rainy, dreary day.  Now, it has turned into a lovely, sunshine-filled afternoon.  Once again, this fall weather has me perplexed.  It is however the beginning of my rest days as I prepare for my half marathon this Sunday.  I admit, I’m not a fan of “rest” days as I get very antsy and prefer to keep myself active either running or at the gym but for now – I’m taking it a bit easier, hydrating and eating lots of protein in preparation.

If you’ve been a follower of my blog, you know that about seven months ago I opted to change my diet and focus on becoming more vegetarian based foods.  To my chagrin, I haven’t missed the meat at all.  Actually, I’ve felt better without it.  Now my family however, are quite the carnivores.  My kids especially.  They swim a lot and I realize that the best option for protein (as they don’t consume the amount of beans/veggies I do) is lean meats (organic).  I do have one caveat and that is that a few times a week, everyone eats vegetarian or vegan.  No one seems to mind or really even miss the meat as I make hearty options that are super filling.  Plus the homemade cornbread is always a hit/distraction.

This recipe is very versatile using up whatever veggies you have on hand or like in your chili.  Adjust the spices to your taste as well.
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— Knead to Cook

Oatmeal Nut Granola Bars.

by Filed Under: Breakfast, Brunch, Cookies, Desserts, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Holiday Baking Ideas, Nuts, Snacks, Vegan, Vegetarian, Wheat Free 1 Comment

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I’m coming up on my one year anniversary or epiphany that changed the way I was eating.  It was last November.  I had put on a ten extra pounds and basically was disgusted with how I felt.  I worked out 6 days a week – running, weights, spinning, cardio – you name it!  Then one day it all changed.  It all came into focus and I realized that it wasn’t my effort that needed to change it was my diet.  In particular, how much I was eating.  You know, snacking here or there.  Walk by and grab this or that.  I started to keep track and I have to admit, I was flabbergasted.  I just changed.  I was tired of it.  I had lost 20 lbs two summers prior and I knew I just wanted a change.  I was also sick of hearing how when you turn 40 it’s all over.  If you know me well… I don’t take well to accepting things that I can change.  I don’t roll over and play dead easily.  I’m a fighter by nature and this was not going to knock me down.

So one year, here I sit.  I’m now a vegetarian for the past 7 months.  I’m down 30 lbs total.  I run about 1.5 minutes faster than I did before.  I feel awesome.  I’ve discovered through my evolution the friends who support me and those who sadly don’t.  I’ve inspired people so that they can do the same and receive hundreds of emails that inspire me to continue from fans of my page.  It’s a cycle… pay it forward.  Pay your energy forward.  Pay you knowledge forward.  Build up and don’t tear down!  That’s the whole gist of my blogging.  Inspire others to do good, eat good and pay it forward.

Okay now off my soapbox (for now).  So here sits this granola bar.  Doesn’t look more special than any other granola bar out there I’m sure.  But when I created this granola bar I strived to make it as healthy and clean as possible.  Packed with tons of vitamins and minerals.  Great for recovery after a walk, a run or a workout.  It can be made vegan or simply vegetarian.  It’s packed with goodness.  No preservatives.  No ingredients that you can’t pronounce or let alone be able to identify like the store bought counterparts.  It’s also gluten free.  Even the crumbles that break off the bars when slicing can be stored and used to top yogurt or eat straight up.  Okay enough… time to move onto the recipe.

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— Knead to Cook

Roasted Sriracha Pumpkin Seeds.

by Filed Under: Breakfast, Desserts, Gluten Free, Halloween, Holiday, Holiday Baking Ideas, Party Foods, Snacks, Vegetarian, Wheat Free 1 Comment

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I know, I know… a bit late on the roasted pumpkin seed recipe.  In fact last year I never even got around to posting this recipe!  As Halloween approaches everyone’s schedules blow up and it seems like we rush (if we do) to carving our pumpkin and harvesting the seeds.  This year I had been on a training run and hurt my foot (stepping on something in the dark) and I was icing my foot.  Hubby got home late from work and carved the pumpkin for me (very appreciative) and cleaned the seeds and stored them for me.

Yesterday, before the trick or treaters started and our dinner guest (my daughter’s boyfriend) arrived – I quick roasted these up so we had them to snack on.  They are one of my favorites and really pack some awesome healthful benefits.  As always, adjust the spices to your liking and enjoy!

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— Knead to Cook

Pumpkin Almond Bars.

by Filed Under: Breakfast, Brunch, Cakes, Desserts, Fruit, Gluten Free, Halloween, Holiday, Holiday Baking Ideas, Nuts, Vegetarian, Wheat Free Leave a Comment

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Yet another recipe I’ve been dying to try ever since I laid eyes on it.  The original recipe is from  http://mywholefoodlife.com/2013/10/09/pumpkin-pecan-caramel-bars/ however I adapted it a bit to suit my family and their preferences.  The bars are super moist and delicious.  Pumpkin flavor is quite nice throughout.  My family eats these for breakfast, snack or dessert.  Will most definitely be making these again!  Please note my comments before diving into this yummy recipe.

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— Knead to Cook

Roasted Apples and Fall Vegetables.

by Filed Under: Breakfast, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Potatoes, Side dish, Thanksgiving, Vegetarian, Wheat Free 6 Comments

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This was the last of my apple week posts that trickled into this week.  I love roasting veggies and last week I added a few apples into the mix to add a level of sweetness to the mixture.  My kids loved it, and so did the adults.  Roasting vegetables brings out their flavor, sweetness and pairs nicely with your protein or served alongside quinoa makes for the perfect vegetarian (vegan actually) meal.  If you’re looking for a great side dish for Thanksgiving, this would also be a nice change of pace too.  Another great fix it and bake it/forget it type of recipe.  Leftovers served alongside eggs also is delish!
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— Knead to Cook

Cinnamon and Spice Apple Chips.

by Filed Under: Breakfast, Brunch, Evolution Power Yoga 40 Days, Fruit, Gluten Free, Holiday Baking Ideas, Homemade Chips, Party Foods, Vegetarian, Wheat Free 4 Comments

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After a wonderful fall weekend, we finally got to the apple orchard and managed to pick 40 lbs of various apples.  Sunday was then spent cooking, baking and drying apples.  This week I’m going to be posting all apple recipes, hope you love apples as much as I do!  Today I’m starting with a super easy, healthy, vegan apple chip.  Kids love them!  Adults can’t stop eating them.  Perfect for after-school snacking, treats to pack in lunches or a healthy afternoon snack for you.  This is a totally fix it and forget it recipe.  Fall perfection!

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— Knead to Cook