Archives for November 2013

Woodrow Wilson Bridge Half Marathon Race Recap.

November 11, 2013 by Knead to Cook Filed Under: Running/Races Leave a Comment

This weekend we traveled to Alexandria Virginia so that I could run in the delayed, thanks to the government shutdown, Woodrow Wilson Bridge Half Marathon. I’ll admit, as I’m getting older, post 3 knee surgeries, one major qualification for me selecting a race is that the course is mainly flat. I know and accept my downfalls and my knees for sure are my preverbal Achilles’ heel. I read the race description which noted basically a flat, just above sea-level course. I was sold. The date worked and I had trained so off we went.

Saturday we spent the day touring Old Town Alexandria. Shopping, eating and having fun. It was a beautiful weekend. It was the quintessential fall weekend.

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— Knead to Cook

Almond and Cookie Butter Oatmeal Protein Smoothie.

November 11, 2013 by Knead to Cook Filed Under: Beverages, Breakfast, Desserts, Gluten Free, Smoothies, Vegetarian, Vitamix, Wheat Free 2 Comments

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.

November 8, 2013 by Knead to Cook Filed Under: Appetizers, Gluten Free, Nuts, Party Foods, Snacks, Vegan, Vegetarian, Wheat Free 2 Comments

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.

November 7, 2013 by Knead to Cook Filed Under: Chili, Evolution Power Yoga 40 Days, Gluten Free, Mexican, Vegan, Vegetarian, Wheat Free Leave a Comment

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

Slow roasted beef stew.

November 6, 2013 by Knead to Cook Filed Under: Beef, Pasta, Stews Leave a Comment

Our weather has been vacillating between frigid and down right balmy. Today is the latter. Of course the day I post my totally frigid weather slow roasted beef stew. My family flips over any meat dishes and clammers for a hot bowl of this beautiful stew that the meat will literally melt in your mouth. Perfect for a party, game day or a lovely Sunday dinner. The slow roasting enhances the flavors making this dinner unforgettable.

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— Knead to Cook

Oatmeal Nut Granola Bars.

November 5, 2013 by Knead to Cook 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

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

Mini Chocolate Almond Butter Pies.

November 4, 2013 by Knead to Cook Filed Under: Desserts, Easter, Holiday, Holiday Baking Ideas, Nuts, Party Foods, Snacks, Thanksgiving, Valentine's Day, Vegetarian 5 Comments

I don’t think there is anyone on the planet that doesn’t love the chocolate/nut butter combination. I’ve been working on some Thanksgiving menu ideas, as I host this holiday each year, and wanted to make some fun – different than the typical apple or pumpkin pie, portion-controlled desserts. This way people can try a variety of desserts without overdoing it and being riddled with the holiday food regrets. Plus, mini food that is totally poppable (is that even a word? ~ well it is now) into your mouth makes it even better. These can made with homemade crust or store-bought if you’re in a pinch for time. Whip up really fast and can definitely be made a day or two in advance.

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— Knead to Cook

Roasted Sriracha Pumpkin Seeds.

November 1, 2013 by Knead to Cook Filed Under: Breakfast, Desserts, Gluten Free, Halloween, Holiday, Holiday Baking Ideas, Party Foods, Snacks, Vegetarian, Wheat Free 1 Comment

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