Archives for March 2013

Key Lime Pie with Graham Cracker Crust.

March 14, 2013 by Knead to Cook Filed Under: Desserts, Pies, Vegetarian 5 Comments

Happy National Pi Day! In honor of this fun day, I whipped up a from scratch graham cracker crust key lime pie. Oh so good! It was a lovely treat post our pulled pork sandwiches. This pie is deceptively easy and tart and sweet perfection. A must try!

Ingredients:

Crust: 10 graham cracker sheets
Smart Balance Butter – 5 tablespoons, melted

Directions:

Preheat your oven to 350 degrees.

In your food processor, pulverize the graham crackers until completely broken down into a sandy texture. Add the melted butter and blend. You should be able to pinch the dough mixture together, if it sticks, you can pour out into your pie pan. If not, you may need to add additional melted butter. Pour into your pie pan and push down firmly. Bake at 350 degrees for 12 minutes or until golden.

Ingredients:

Pie filling:
1 can 14 ounces of sweetened condensed milk
3 egg yolks
1/2 cup of lime or key lime juice (freshly squeezed)

Directions:

Blend the ingredients in your stand mixer with the paddle attachment on. Blend for about 1-2 minutes or until completely combined. Pour into the cooled pie crust. Bake in the oven at 350 degrees for 17 minutes. Remove and let cool. Then refrigerate for at least 1 hour before serving. Slice and enjoy!

— Knead to Cook

Napa & Red Cabbage Asian Salad with Ginger Dressing.

March 14, 2013 by Knead to Cook Filed Under: Asian inspired, Salads, Vegetarian 2 Comments

Last night my daughter and I had just arrived home from being away for 6 days. I wanted a bright and colorful salad for dinner (paired up with some bbq chicken) that everyone would enjoy. Everyone, kids included, loved it. The dressing is light and fresh. Adding your favorite nuts (I used peanuts) also adds some great protein and healthy fats.

Ingredients:

1 head of Napa cabbage (1.5 lb or so) washed and sliced very thin
1/4 of a head of red cabbage (outer leaves removed) washed and sliced very thin as well
1 red bell pepper, thinly sliced into rings
1/4 cup of cilantro leaves, washed and roughly chopped
1 tablespoon of toasted sesame seeds (topping)
1/4 cup of chopped almonds or peanuts

Dressing:

2.5 tablespoons of red wine vinegar
1 heaping tablespoon of good quality dijon mustard
1- 2 inch piece of fresh ginger, peeled and grated finely
3 tablespoons of olive oil

Directions:

Salad: On a large platter lay out the napa and red cabbage spreading it out. Then atop, lay the bell peppers on top. Layer with cilantro, sesame seeds and nuts.

Dressing: Into a tupperware container, place all of the dressing ingredients. Secure the lid and give it a good shake. Toss with the cabbage or let each person do it on their own. Enjoy!

— Knead to Cook

Chocolate Avocado Smoothie. Vegan. (Tastes like pudding!)

March 7, 2013 by Knead to Cook Filed Under: Breakfast, Desserts, Smoothies, Snacks, Valentine's Day, Vegan, Vegan proteins, Vegetarian, Vitamix, Wheat Free 11 Comments

I know you’re thinking I must be crazy, right?! I was hesitant when I ran across this recipe in one of my mags that I had. I thought why not try it, my youngest daughter is so underweight that the calories (all good) would be a great start to the day. Protein, good fats… it’s all good. Both of my girls loved it! I snuck a taste and it tasted like pudding – even had that consistency to be honest. I put them on table, started making my breakfast and the next thing I heard was slurping sounds coming from their straws. Enough said!

Ingredients:

Makes 2 – 2 cup servings

1 ripe avocado, halved and pitted
2 cups of vanilla unsweetened cashew or almond milk (I prefer Silk)
2 tablespoons of raw cacao powder
2 tablespoons of maple syrup
1 tablespoons of vegan chocolate chips
1 tablespoon of vanilla extract
14 ice cubes

Directions:

Into your blender or Vitamix, add all of the ingredients. Blend until creamy. This will have a thick, pudding like appearance. Pour slowly into your glasses. Top with a few chocolate chips. Enjoy!

Eeek! Chocolate for breakfast and it is oh so good!

*Adapted from Eating Well.

— Knead to Cook

Apple Cinnamon Quinoa Chobani Muffins. {healthy}

March 6, 2013 by Knead to Cook Filed Under: Breads, Breakfast, Muffins, Snacks, Vegetarian, Yogurt 3 Comments

After my trip to the Farmer’s Market, I knew I had to use apples in my muffin recipe for the week. I always try to have healthy snack ideas around for my kids to take in their lunch or for after-school snacking. I got beautiful Honey Crisp apples and I couldn’t wait to dive in… these muffins came out great! In fact, they’re almost gone. I need to make more.

Ingredients:

1/2 cup of cooked quinoa
1/2 cup of light brown sugar
1/2 cup of all-purpose flour (I only use King Arthur)
1/4 cup of whole wheat flour
3/4 cup of almond flour (if you don’t have any replace with AP or whole wheat)
1 teaspoon of baking soda
1/2 teaspoon salt
1/3 cup of melted coconut oil, at room temperature
1/2 cup of Chobani vanilla or plain yogurt
1 teaspoon of vanilla extract
2 eggs, room temperature
1/3 cup of old fashioned oats
1 tablespoon of flax seed meal (optional)
1 firm apple, cored and peeled then grated on the larger grater size
1 teaspoon of ground cinnamon
1/2 teaspoon of ground or freshly grated nutmeg

Directions:

Preheat the oven to 350 degrees. Line your muffin pans with liners or spray with baking spray. Set aside.

In your stand mixer, paddle attached, mix quinoa, brown sugar, flours, salt and soda – blend. In a separate bowl, blend the coconut oil, Chobani, vanilla and eggs. Add the wet ingredients to the dry and blend without over-mixing. Then add the oats, (optional flaxseed meal), grated apples, cinnamon and nutmeg and blend. Fill your muffin cups 3/4 of the way filled and bake for 20-22 minutes or until a toothpick inserted comes out clean. Let cool and enjoy!

— Knead to Cook

Peanut Butter & Jelly Cottage Cheese. Snack Attack!

March 5, 2013 by Knead to Cook Filed Under: No bake/cooking required!, Snacks, Vegetarian 2 Comments

I realize that most of my photos are staged beautifully… but this time I snapped a quick pic of my afternoon snack with my iPhone 5 because it was so good that I really wanted to share it with you all. I’ve been eating very clean lately, post my 23 lb loss, and I altho I have always eaten healthy, I’m eating smarter now. This was my afternoon snack. Rather simple. Kids would love it too (and any opportunity I have to pack extra protein in my active girls, I’m thrilled).

Ingredients:
1/4 cup of non fat cottage cheese
1 teaspoon of no sugar added jam or jelly (whatever you have on hand)
1 tablespoon of PB2 (which is powdered peanut butter)

Directions:

Mix all of the ingredients together and serve with apples, pears, graham crackers or even rice cakes. It was so good I may go back for more now that I’m sitting here blogging about it. 🙂

You can always adjust the amounts as needed to feed more. This is a single serving portion.

— Knead to Cook

Baked Turkey Quinoa Spinach Meatballs.

March 5, 2013 by Knead to Cook Filed Under: Gluten Free, Ground Turkey, Turkey 51 Comments

Ahhh my Mondays are normally calm and not packed with appointments, this Monday was quite different. My day was filled with doctor’s appointments and finally culminated with my youngest daughter’s parent/teacher conference. I needed something that they would love, total carnivores, but something healthy, that I wouldn’t mind serving. Filled with quinoa, a nutritional powerhouse – these are totally parent-approved!
These were prepared quickly, freeze perfectly and are the quintessential weeknight meal. You can also add these to your favorite sauce for a great weeknight meal.

Ingredients:

2 lbs of ground turkey (I used lean 93%)
1 cup of cooked quinoa (any color will do)
1 medium yellow onion, diced very small
6 garlic cloves, minced
1 cup of chopped spinach leaves (I used baby spinach leaves)
1/4 teaspoon of red chili flakes
2 tablespoon of low sodium soy sauce, Sriracha sauce or other hot sauce that you love or Worcheshire sauce
1 tablespoon of Italian Seasoning
1 teaspoon of Oregano
Salt and Pepper
1 tablespoon of flaxseed meal
1 egg, beaten

Directions:

Preheat your oven to 350 and spray your baking pan with sides with baking spray. Set aside. In your stand mixer with the paddle attached, add all of the ingredients and mix until incorporated. Then form meatballs, rolling in between your hands and then lay out on your baking sheet. Repeat until you use all of the meat mixture. Bake for 35 minutes or a little more – until golden brown. Rotate them half way through the baking time.

— Knead to Cook