Archives for January 2013

Raspberry Apricot Oat Bars.

January 8, 2013 by Knead to Cook Filed Under: Cookies, Snacks, Valentine's Day, Vegetarian 7 Comments

I’ve been very lucky to receive several new cookbooks for birthday and Christmas gifts. I love the inspiration and trying out new recipes, after all, who doesn’t?! I found this recipe in Giada’s latest cookbook and made it healthier and protein-packed thanks to my go-to Chobani yogurt.

These bars are cooling right now and they smell sooooooo good!

Ingredients:

Cooking spray
Parchment paper
13×9 glass or metal pan
13 ounce jar of jam (I used raspberry apricot but any will do)
8 dried apricots, chopped up
1 3/4 cups of all-purpose flour (I used King Arthur’s)
3/4 cup of brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon salt
3/4 teaspoon baking soda
1 3/4 cup of rolled oats
1 cup of chopped walnuts
1 stick of butter or butter substitute, melted
1/4 cup + 1 tablespoon of vanilla Chobani
1 egg, room temperature
2 teaspoons of vanilla extract

Directions:

Place the rack in the center of your oven and preheat to 350. Spray your pan with baking spray and then place a piece of parchment paper for lining the pan. Spray the parchment paper as well. Set aside.

In a small bowl, mix the preserve or jam and apricots. Set aside. In your stand mixer, whisk flour, sugar, cinnamon, salt and soda together. Then add the oats and walnuts. Then the butter, egg, Chobani and vanilla. Blend into incorporated. It will resemble a crust texture (little marbles).

Using a fork or small spatula, scoop out half of the mixture into your prepared pan and with clean hands or the fork, press it flat into the bottom of the pan. Cover all of the areas with an even thickness of crust. Then spread the jam mixture atop – not quite going to the ends. Then crumble the remaining dough on top of the jam. Bake for 35-40 minutes. Let cool for at least 45 minutes. Slice and serve. Store in a tupperware container for up to 3-4 days, if it lasts that long.

— Knead to Cook

Healthier Pumpkin Chobani Muffins.

January 7, 2013 by Knead to Cook Filed Under: Muffins, Snacks, Vegetarian, Vitamix 4 Comments

I’ve always been healthy but lately I’ve become psychotic with my healthy mission. My husband purchased a Jawbone UP bracelet for me (after I got him one for Christmas) and the information it has provided to me has enlightened me about how many calories I was taking in per day! Wow snacking… NOT good! My target/goal weight has always been 135 lbs. (who shares this, am I crazy?) I’m very muscular, 5’6″ tall and work out 6 days a week. I’m in good shape. Well needless to say, after blogging for over a year and snacking here or there… my weight crept up into an area that I wasn’t happy with myself. Hey, it happens to the best of us. So now, I’m happily down 11 lbs and below my “goal or target” weight. My next goal…. 126! I’m on my way.

So yesterday I wanted to make muffins for my girls. Today was kind of a special day for my youngest and I thought a healthy treat would be fitting (but it did include some dark chocolate). I whipped up a batch and was lucky to save one to photograph! So here it is… a bit healthier. Protein-packed, courtesy of Chobani and quite tasty!

Ingredients:

1/2 cup of butter, softened (I used a butter substitute)
1/3 cup of sugar
2 eggs
1 teaspoon of vanilla extract
1 1/2 cup of oat flour (if you don’t have it – grind up oats in your Vitamix or blender until powdery) Measure post blend 🙂
1 teaspoon of baking soda
1/2 teaspoon of salt
1 cup of pumpkin puree
1/2 cup of vanilla Chobani yogurt
1 teaspoon of ground cinnamon
1/2 teaspoon nutmeg
Chocolate chips

Directions:

Preheat your oven to 350 degrees. I made this recipe with a regular size muffin pan. It made 11 filling 3/4 the way filled. Whatever you use – spray with nonstick baking spray and set aside.

In your stand mixer, blend sugar and butter until fluffy. Add the eggs and vanilla. In a separate bowl whisk the flour, baking soda and salt together. Add to the butter mixture. Then add the pumpkin puree, Chobani, cinnamon and nutmeg. Blend well and scrape the sides down and mix again.

Now here is where you decide if you want chocolate chips or not. I did add about 1/4 cup of mini chips and then sprinkled some on the top so my husband would know not to eat them (he’s allergic to cocoa).

Bake for 22-26 minutes or until a toothpick inserted comes out clean. Let cool completely.

— Knead to Cook

Almond honey butter.

January 4, 2013 by Knead to Cook Filed Under: Condiments, No bake/cooking required!, Nuts, Vitamix Leave a Comment

Nothing quite like making your own nut butter. It’s super easy and very tasty. Grab your nuts and get ready to be impressed!

Ingredients:

2 cups of raw almonds or toasted almonds
1 teaspoon of peanut oil
Sea Salt
3 tablespoons honey

Directions:

In your Vitamix add the almonds. Blend the nuts on 10 speed for 1-2 minute. Then add the oil and salt and blend for about 12 minutes. Stop and scrape the sides down. The nuts will yield their oil and get creamier. Then add the honey and additional salt as needed. Blend until you achieve the texture you desire.

— Knead to Cook

Pineapple Jalapeño Salsa.

January 4, 2013 by Knead to Cook Filed Under: Condiments, Dips, Evolution Power Yoga 40 Days, Fruit, Gluten Free, Mexican, No bake/cooking required!, Snacks, Vegan, Vegetarian 4 Comments

This recipe is so versatile. It can be served with tortilla chip at your next soiree or atop fish or chicken for a healthy option. You can control the spice level with the amount of jalapeño you use or if you remove the inner seeds which contain all the heat.

Ingredients:
1 bell pepper (I used red), diced
1/2 pineapple, chopped into bite sized pieces
1 cup of cilantro leaves, washed and roughly chopped
1 jalapeño, finely chopped. If you want more heat – leave the seed in, if not, remove before chopping
Drizzle of good olive oil

Directions:

Combine all of the ingredients and place into a bowl. Refrigerate for at least 2 hours to let the flavors enhance and combine to make their magic.

— Knead to Cook

Peanut Butter Banana Chobani Mini Muffins. I’m channeling Elvis!

January 2, 2013 by Knead to Cook Filed Under: Breakfast, Muffins, Snacks, Yogurt 2 Comments

I’m all about peanut butter and bananas. I think I channel Elvis on some weird level. But hey, the combination in undeniably good. Creamy or crunchy and the sweetness of the banana… I’m swooning.

Today, I wanted to make my family a protein-packed after-school snack with my favorite – CHOBANI! Not junk food… just tasty food in compact form. 🙂

Ingredients:

1/2 cup of sugar
1/2 cup of butter or buttery substitute
2 eggs
1 cup of All Purpose Flour (King Arthur’s)
1 cup of Whole Wheat Flour (King Arthur’s)
1/2 teaspoon salt
1 teaspoon baking soda
3 ripe bananas
1 teaspoon vanilla extract
1/2 cup of vanilla Chobani yogurt
1/4 cup of peanut butter

Directions:

Preheat the oven to 350 and spray baking spray into your mini muffin pans.

Cream together in your stand mixer the butter and sugar. Beat for 3 minutes. Then add the eggs. Scrape down the side of the bowl. Then add the flours, salt and soda. Then blend in the bananas, vanilla and Chobani. Mix until incorporated. Then add the peanut butter. Blend until incorporated.

Scoop about 3/4 of the batter into each well. Bake for 18 minutes or until golden. Remove and let cool.

— Knead to Cook

Pumpkin Maple Granola with Cranberries.

January 2, 2013 by Knead to Cook Filed Under: Breakfast, Snacks, Valentine's Day, Vegetarian 1 Comment

I recently received several great cookbook for my birthday and Christmas and I started to tear into them last night. I discovered this recipe and tweaked it and made it my own to suit my family. They loved it and I loved making it. Super easy and extremely flavorful.

*Adapted from The Sprouted Kitchen

Ingredients:

2.5 tablespoons of extra virgin olive oil
Sea Salt
1 teaspoon of pumpkin pie spice
1/3 cup of maple syrup
1/3 cup of pumpkin puree
2 cups of old fashioned oats
1/2 cup of slivered, toasted almonds
1 tablespoon of flax seed meal
3 tablespoons of toasted sesame seeds
1/2 cup of dried cherries (raisins, cranberries etc. would work)

Directions:

Preheat the oven to 325 and place a Silpat on your baking sheet and set aside.

In a large mixing bowl, combine olive oil, 1/2 tsp of salt, pumpkin pie spice, syrup and puree and whisk together. Then add the oats, almonds, flax, & sesame seeds until evenly coated.

Spread the mixture evenly out on your baking sheet (try not to overlap as you want the granola to get nice and crispy). Bake for 40-45 minutes. Remove from the oven and let cool for 3-4 minutes then sprinkle two pinches of salt and mix in your dried fruit of choice. Store in a tupperware container. Makes 3 cups.

— Knead to Cook