Knead to Cook

Food & fitness obsessed girl.

Very Mint Matcha Shake. Vegan. GF.

by Filed Under: Breakfast, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Smoothies, St. Patrick's Day, Vegan, Vegan proteins, Vitamix Leave a Comment

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

Easy Cinnamon (no banana) muffins. Vegan. GF.

by Filed Under: Breakfast, Brunch, Gluten Free, Holiday, Quick Bread, Snacks, Vegan, Wheat Free Leave a Comment

 

Happy Boston Marathon Monday!  Did you watch it?  OMG so excited to see a US woman win!  Plus all of my friends absolutely crushed it & I’m so excited for them!  Okay, so if you could care less about the marathon… let’s talk about the weekend and the fleeting warmth we had on the east coast!  Did you enjoy it? Do anything fun?  My friend Joy texted me Thursday about a early morning walk Friday.  I bagged the gym and we hit the road.  5.5 miles before the mulch was delivered.  We worked all day gardening, cleaning, weeding and enjoying the sunshine and warmth.  It was heavenly.  Saturday was still nice so we went for our first of the season trail biking.  It was fun and an experiment on how my new knee would hold up.  2 hours of bumpy, rocky and super fun.  My a$$ hurts but it was so much fun riding along the river.  Then Sunday the cold/windy/rainy weather resumed.

Today was yet another dreary day and I’m in need of making muffin stash for the family.  Every week I make muffins or bars for easy snacking, running out the door food.  These cinnamon mini muffins came out perfectly!  Vegan and gluten free too!
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— Knead to Cook

Easy Lentil “Meatballs”. Vegan. GF.

by Filed Under: Brunch, Fitness., Gluten Free, Italian-inspired, Lentils, Snacks, Vegan, Vegan proteins, Wheat Free Leave a Comment

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.

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— Knead to Cook

Easy Almond Banana Blondies. Vegan. GF.

by Filed Under: Breakfast, Brownies, Brunch, Desserts, Gluten Free, Snacks, Vegan, Vegan proteins, Wheat Free 10 Comments

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 🙂

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— Knead to Cook

One Pot Lentil Stew. Vegan. GF.

by Filed Under: Gluten Free, Lentils, Soups, Vegan, Vegan proteins, Vitamix, Wheat Free 2 Comments

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!

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— Knead to Cook

White Chocolate Mint Matcha Cookies. Vegan. GF.

by Filed Under: Pasta Leave a Comment

Because I’m in the mood to delay baking my Easter cake (I really don’t like cakes), I thought I would search the internet for a good matcha cookie recipe for Bill.  I found this recipe and morphed to work for us & they turned out heavenly!

So you’ve seen matcha lattes and matcha tea but I love matcha in shakes (think mint chocolate matcha) or in baked goods.  A bit ago I made these and they are still my fave.   Matcha is known for its health benefits.  Packed with antioxidants, boosts memory, matcha has been known to boost metabolism (yea, hello!) and promotes overall health.  If you aren’t a fan of matcha tea – try it in baked or cooked items.  It’s so good!

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— Knead to Cook

Moroccan Roasted Carrots. Vegan. GF.

by Filed Under: Brunch, Gluten Free, Side dish, Sponsored, Thanksgiving, Vegan, Vegan proteins, Wheat Free Leave a Comment

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.  

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— Knead to Cook

Lemon Basil Creamy Pasta Sauce. Vegan. GF.

by Filed Under: Brunch, Easter, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Italian-inspired, Nuts, Pasta, Sauces, Vegan, Vegan proteins, Vitamix, Wheat Free 2 Comments

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.

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— Knead to Cook

Almond butter nut and seed granola bars. Vegan. GF.

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

Did you think I’ve abandoned my blog?  I’m starting to feel that way but life has been super busy and sadly, free time cooking & playing in the kitchen has suffered.  Last week I got to speak to speak at my husband’s company (three groups of awesome people) about nutrition & exercise.  I had the best time but planning and then speaking took up a lot of time.  Then the last (yes, I’m saying that) Nor’Easter arrived and dumped about 12 inches of snow on us.  We had dodged three prior storms so we were due.  Thankfully the remnants are now gone but I’m left with a bit of head cold now.  Excuses galore.  l’m sorry.

Yesterday, I scoured the internet for a healthy granola bar recipe and landed on this one from Minimalist Baker.  I changed it up bit but it came together quickly in time for me to watch basketball and nurse my pressurized head.  These are portable and great breakfast on-the-go type of bar.  My daughter adds these to her yogurt for breakfast. Bill loves them as a dessert post dinner.

I’m hoping my kitchen inspiration kicks in this week along with my cold moving along… until then, let’s get started…

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— Knead to Cook

Building a vegan charcuterie board and wine pairing.

by Filed Under: Appetizers, Brunch, Dips, Fruit, Gluten Free, No bake/cooking required!, Nuts, Raw, Snacks, Vegan, Vegan proteins, Wheat Free 50 Comments


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.

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— Knead to Cook