Knead to Cook

Food & fitness obsessed girl.

Blue Majik Algae Cashew Nut Based Milk. Vegan. Gluten free.

by Filed Under: Brunch, Fitness., Gluten Free, Nuts, Raw, Snacks, Vegan, Vegan proteins, Vitamix Leave a Comment

I’m back friends!  We had a lovely holiday in South Beach Miami for a week (albeit humidity bordering a torturous) but so much fun.  My oldest wanted a quick trip to a beach and this is where we picked.  Tons of wonderful changes down there (I’ve been to South Beach so many times since I was her age) and the vegan scene was top notch.  I’m going to be doing a city guide for  you all within the next few days.  Stay tuned.  For now, I’m sharing a new recipe for an adaptogen I’ve been using & this is simply everything.

I’ve been battling some disturbing blood work results for several years.  You know the kind that everyone scratches their head and cannot figure out?!  I’ve been to several blood specialists and finally have gotten some answers, albeit not what I wanted to hear.  My cbc apparently looks like someone receiving aggressive chemo but I’m not. I’m super healthy, never sick and it perplexes every doc I see.   I won’t get into the results right now, not ready to share, but I’ve been researching natural, healing foods & this E3Live Blue Majik has been consistently coming up on my radar.  With that… I’ve added it to my diet daily and this recipe has become my staple.  Let me start with their product description:

Blue Majik is a proprietary, chemical free extract of Arthrospira platensis (Spirulina), a Nutrient Dense AquaBotanicalTM. Its stunning blue pigment contains both phycocyanin (PC) and non-PC compounds. This unique combination is not seen in standard Spirulina powder. PC is clinically shown to relieve physical discomfort, which means consumers feel better, can do more activity, and enjoy an overall better quality of life* 

Blue Majik Fine Powder is derived from the highest quality, Organic raw material. Perfect for your beverage or raw food creation.

Sounds amazing, right?  I’ll admit I hate the smell of any Spirulina/green algae and the taste I despise even more.  This powder does have a funky smell however it is absolutely flavorless.  I’ve been drinking it in water, mixing it in my tofu bowls but this cashew milk… it’s the perfect, easy way to get this superfood into my body.  This post is NOT sponsored but something I’m quite passionate about.  I hope you check this out.  I purchased it from Amazon here.

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— Knead to Cook

Easy Protein Overnight Oats. Vegan. Gluten Free.

by Filed Under: Breakfast, Brunch, Fitness., Fruit, Raw, Vegan, Vegan proteins, Wheat Free Leave a Comment

Well hello there friends & happy almost 4th of July!  I hope you have tons of fun plans of being outside at the beach, lake or pool surrounded by your favorite people & of course, awesome food!  We have some super fun plans so make sure you follow me on Instagram and my stories.

About two weeks ago my good friend (who lives across the country from me) called and wanted to mix up my diet again. She’s a trainer/registered dietitian & does this sporadically.  She kept me super lean post surgery last year so count me in!  Oats.  I needed to add them back to my breakfast (I intermittent fast so this is normally around 1030 or 11 am) and I have to admit — I’ve missed oats.  I always gravitated towards them in the sweltering summer months in prior years & I’m happy again to have these.

Different additions/subtractions but I’ll share my add-ins and you go from there!  Seasonal fruit and your favorite nuts make this little Ball jar full-of-goodness perfection.  Fail safe recipe.
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— Knead to Cook

Curry Chickpea Salad. Vegan. Gluten Free.

by Filed Under: Beans, Brunch, Dressings, Gluten Free, Indian-inspired., Nuts, Salads, Vegan, Vegan proteins, Vinaigrette, Vitamix, Wheat Free Leave a Comment


Curry chickpea salad.  Vegan.  Gluten free.

First, who am I blogging two recipes already this week?  Ha ha.  Okay… so on Saturday we stopped at Alchemy in Columbus, Ohio and I got a small container of their curry chickpea salad.  I was fortunate enough to find Hummusapien’s recipe online (she works with them) and was all over whipping up a batch because it was that good!  I was out of cashews (subbed out almonds) but this recipe is spot on & oh so delish.  I loved the simplicity of this recipe.  I’ve been adding a ton of turmeric to my diet for it’s anti-inflammatory properties.  Plus, hey I’m a sucker for all things curry.

This dish is packed with great nutrition.  Tons of protein and I love it for lunch or dinner in my monster green salad.  Plus, my husband loves it for lunch on bread or with burrito wraps.  I’m also thinking that this recipe is spot on for summer parties – plus you can prep it a day ahead of time to let the flavors develop.  This recipe is perfect for newbie chefs too as it’s impossible to fail.  🙂

Okay let’s get to the kitchen and get this started…
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— Knead to Cook

Peanut Butter Chocolate Bars. Vegan. Gluten Free.

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


Peanut butter chocolate bars.  Vegan. Gluten free.

Happy Monday my friends!  Happy to be home & back in my kitchen cooking.  We’ve been traveling over the past several days for a quick trip to my daughter’s university to meet her academic advisor and schedule her classes this fall.   As much fun as it was, 10 hours in the car each way was quite enough for family bonding for me.

Today was back to normal life.  Up early to hit the gym and then home to cook for clients.  My daughter shared this recipe with me a year a two ago, sadly I don’t know the original source but I’m trying to identify to him/her credit.  This is a fun, and super easy, recipe that kids and easily prepare.  It’s also a lovely cool treat as you store in the freezer or fridge.  Sweet, salty chocolatey perfection.  These are wonderful for parties, BBQ’s, a foodie treat for a friend –whatever or whenever you need a treat.  They store nicely in an airtight container for weeks on end (esp. in the freezer).
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— Knead to Cook

Easy Summer Quinoa and Chickpea Salad. Vegan. GF.

by Filed Under: 4th of July/Patriotic, Beans, Brunch, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Health & wellness, Nuts, Party Foods, Salads, Side dish, Vegan, Vegan proteins, Wheat Free Leave a Comment

 

Hi everybody!  It’s me the elusive foodie, runner (not running currently), absentee blogger!  I’m here!  Isn’t summer supposed to be oh-so-relaxing?  Yeah.  It isn’t.  At least for me.  In my defense, this post was to live yesterday but my MacBook hated my SD card with the images yesterday.  Had to run to Target to get a card reader to export my images of food long gone (yep, this dish is that good) so it worked.  Heres the post. Phew!

I know I’m tardy but LIFE IS CRAZY!  Seriously within the next month I think we’re home for only a few days.  Not all of us are gone thankfully so my house and dogs are taken care of but I hate living out of suitcase but I love to explore so we do all the things and embrace with grateful hearts.

So this sweet little recipe.  Perfect with leftover quinoa.  I’ve been crazily bumping up protein in my diet lately thanks to all of my weightlifting efforts at the gym.  Uses tons of fresh ingredients from your garden or the farmer’s market so it’s super cost effective.  Great for leftovers, lunches, BBQ’s, get-togethers etc.  Keeps perfectly in the fridge for a week.  My tip is to keep the vinaigrette separate and dress prior to serving. That way veggies stay crisp and lovely!  Okay, tons of cooking to do before we leave so I need to get my boo-TAY moving.

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— Knead to Cook

Easy Spicy Peanut Tofu Bites. Vegan. Gluten Free.

by Filed Under: Appetizers, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Nuts, Party Foods, Tofu, Vegan, Vegan proteins, Vitamix Leave a Comment

Easy spicy peanut tofu bites.  

Well hello there my friends.  I’ve missed you all so much & feel like life is moving at warp speed.  Craziness.  What happened to lazy summer days?  Well, as we settle into our summer norm, having two teenagers home with me, eating round the clock, wanting to go driving (learner’s permit) and my oldest wanting to join me at the gym but “… not so early” and cooking for clients – I seem to the be the only one stressing here. Ha.

So if you follow me on any of my social media… you know I have a big puffy heart love affair with tofu.  Yes, I was the person you are reading this not so long ago.  I hated tofu.  It was gross.  Flavorless.  And pretty much the only food that they can fry and it still tasted gross.  Until I created this recipe and my entire world changed.  In fact, it has a cult following on Instagram.  I kid you not!  Fast forward several months and my love affair has grown.  First, it’s a wonderful source of protein.  It’s incredibly versatile, taking on whatever flavors you throw at it.  This has been a recipe I go to pretty often and once you taste it… you’ll see why.

I adapted this from several different friends (two of which own restaurants) and I really hope you give it a try.

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— Knead to Cook

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 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

The best crispy mushrooms. Vegan. GF.

by Filed Under: Brunch, Easter, Evolution Power Yoga 40 Days, Gluten Free, Salads, Side dish, Vegan, Vegan proteins, Wheat Free Leave a Comment


The best crispy mushrooms, really?  But let me share a little something with you all – I hate mushrooms.

I’ve been researching nutritional information on different foods, as I  normally do and I consistently come to the conclusion that I need to find a way to tolerate this weird textured fungus.  It’s all about nutrition with me.  If its void in a benefit…then why consume it?  Food is of course your body’s roadmap to how your cells respond, inflammation, energy source or just plain ole crap that harms your temple.  Remember, your body is your temple and you need to treat it right.  End of story.  Yes, a treat here or there is acceptable but on a daily basis the food you choose must be food that your body understands and knows unlike genetically modified crap out there.  Sorry to be harsh but it’s food now or medicine later.

Mushrooms are the answer.  Seriously.  But let’s get a bit of background.  Mushrooms are classified as vegetables in the food world, but they are not technically plants but belong to the fungi kingdom. Selenium, rarely found in fruits or veggies is found in mushrooms.  It helps detox the liver and aids in detoxify some cancer-causing compounds in the body. Additionally, selenium prevents inflammation and decrease tumor growth rates.

High fiber diets, hello mushrooms, can aid in reducing type 1 diabetes. Has beta-glutan which aids in cholesterol reduction. Because of the fiber, your satiety level is higher leaving you filled for longer periods of time.  One cup has only 15 calories, 2.2 grams of protein and less than 2 grams of carbs.

Okay all the benefits but these babies have the weirdest texture, right?  Well by slicing them super thin… tossing them with really good spices and some other goodies… these little fungi crisped up perfectly and were the best salad, soup or mac n cheese topper out there!  Let’s get started…
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— Knead to Cook

Cavit Pinot Grigio and Summer Chickpea Salad. Vegan. GF.

by Filed Under: Beans, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Party Foods, Raw, Sponsored, Vegan, Vegan proteins, Wheat Free Leave a Comment

 

Chickpea salad.  

Are you excited?  Summer is finally upon us.  Parties, family gatherings, dining al fresco are all on my mind.  I can’t wait for relaxing evenings, foods harvested from my garden and beverages to celebrate a more relaxed vibe for the next several months.

As the temperatures rise, our plates are filled with colorful foods and refreshing beverages.  I’ve partnered up with Cavit Collection to pair up a summer recipe along with their light & crisp Pinot Grigio (hello, National Pinot Grigio day this Friday) for that perfect pairing.  I love easy recipes, that are quite flexible and can be prepared ahead of time so you can enjoy your family, friends or party go-ers.  Along with a wonderful veggie/bean salad, I love to stock up on lighter wines for guests. Featuring one of our favorites, Cavit Pinot Grigio is the perfect, light summer wine.  I know wine selection can be quite difficult if you aren’t familiar, but this Pinot is a wonderful option that everyone will love.

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— Knead to Cook