Archives for March 2014

Tortilla Soup. Meatless Monday.

March 31, 2014 by Knead to Cook Filed Under: Chili, Evolution Power Yoga 40 Days, Gluten Free, Mexican, Soups, Vegan, Vegetarian, Wheat Free 2 Comments

Happy Monday! I cannot believe it’s the last day of March! Seriously, where did this month go? Wow. Well it looks like I’ll be battling my husband’s cold he shared with me as we approach April, which is fine as the weather looks to be improving on the East Coast. I have so many recipes that I have backlogged to share with you all. Make sure you check back often as a new recipe will be posted each day Monday through Friday.

Today I thought I would pick a Meatless Monday selection that I made last week. It was a cross between a soup I make and one from my newly purchased cookbook Oh She Glows (which I highly recommend if you are vegan or are looking for delicious plant-based recipes). This recipe is super easy and flexible. You can add or delete as you go and customize to your needs. This soup is great for Meatless Mondays if you try to do a meatless day during the week. If not, cook some ground turkey or beef and add it for a meat version.

Super filling and protein/vitamin rich! I served this with sprouted sweet potato tortilla chips for dipping and crunching. My family (kids included) all loved this!

[Read more…]

— Knead to Cook

Rain. Race plans. Running & Saucony sneaker review.

March 30, 2014 by Knead to Cook Filed Under: Cabot Fit Team, Fitness., Product Review., Running/Races 1 Comment

This has been our view all weekend long (not complaining because it isn’t snow) but it is that kind of weekend where you just want to curl up and read and watch good movies under a blanket. Yesterday, I had taken a rest day for my legs because I was planning on doing a race today and to go car shopping with my husband. By the evening, post church service, I checked the weather and had seen the outlook becoming more dismal. The rains/winds hadn’t let up and were slated to get worse today (as they have) so I pulled the plug on my plans to travel this morning to run outdoors and replaced that with a run at the gym. I’m also fighting a lovely cold that my husband so generously shared with me and I knew what my best option was for a quick recovery so I can continue training and not get pneumonia. I’ve run 4-5 half marathons in the rain and they aren’t fun. End. Of. Story! Sometimes logic need to win out.

[Read more…]

— Knead to Cook

Crispy Almond Butter Chocolate Chip Cookies.

March 28, 2014 by Knead to Cook Filed Under: Cookies, Desserts, Easter, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Holiday Baking Ideas, Nuts, Party Foods, Snacks, Vegan, Vegetarian, Vitamix, Wheat Free 5 Comments

Oh I’ve been enjoying my new vegan cookbooks my husband got for me. They’ve been the highlight of this incredibly long, difficult week. I’m not sure what its been this week but everyone I’ve spoken to has felt the same way. Weird, right? Definitely a cookie because I survived the day kinda week. Ha ha. Altho a super long dragging week it has been productive. Kids passports photos/applications/processing done. My oldest is officially a trained and certified lifeguard! Myriad of doc appointment completed. We’ve decided that we need to buy a new car. Oh how I loathe this process. Not my car, but my husband’s. This probably means a bit of changing around. He will take mine, he drives an hour each way to work and I have the hybrid and I will get said “new” vehicle. As much as I love cars… I do not like shopping, researching and doing all of the due diligence to acquire a new one. Anyone who would like to share what they drive and their opinion with me, please feel free! Looking for something a bit more rugged. Something we can throw our bikes on and go. Hiking. Trails. Oh I miss my Hummer. Okay back to reality at hand… cookies. Happy place.

I’ve been testing out so many awesome recipes and I have really enjoyed sharing them with my family as well. These were a huge hit!!! One batch I divided up – half with vegan chocolate chips and half without because my husband is allergic to cocoa. I made them and they were gone in 2 days! They are super crunchy yet chewy. Packed with flaxseed, oats, almonds… great vitamins, minerals and protein. Gluten-free too! Great snack for school lunches or for after-school.

Face it, who doesn’t want to have a cookie once in a while (or more often)? So why not make it healthy without losing the flavor, texture or yumminess. These fit the bill… hook, line and sinker!

Adapted from Oh She Glows cookbook.
[Read more…]

— Knead to Cook

Raw Nutty Seed Cupcakes.

March 27, 2014 by Knead to Cook Filed Under: Breakfast, Brunch, Desserts, Evolution Power Yoga 40 Days, Gluten Free, Nuts, Snacks, Vegan, Vegetarian, Vitamix, Wheat Free 5 Comments

If you’re a fan of my energy balls/bites – these are quite similar and equally as tasty. Another recipe I’m testing out from Brendan Brazier’s Thrive cookbook- I may be posting each and every recipe shortly. These bite-sized treats are raw and gluten free. Packed with protein and a great post-workout recovery. Very filling, which is why I made them in mini cupcake cups. Literally a bite or two is quite satisfying. These are also great when you are craving something not-so-healthy to curb your hunger until lunch or dinner is ready. Also great after-school snack idea or treat for kids. Fats aren’t bad… bad fats are bad. Fats from nuts and seeds are heart healthy and quite necessary for the body to operate efficiently.

An adaptation from Thrive cookbook.

[Read more…]

— Knead to Cook

Cookies and Cream Recovery Smoothie. Vegan.

March 26, 2014 by Knead to Cook Filed Under: Beverages, Breakfast, Desserts, Gluten Free, No bake/cooking required!, Nuts, Smoothies, Snacks, Vegan, Vegetarian, Vitamix, Wheat Free 2 Comments

I recently received Brendan Brazier’s second book – Thrive Energy Cookbook. It’s insane! I love every single recipe and have been voraciously been working through the book quite systematically. This, thus far, ranks among the tops for me. Totally vegan but totally delectable. It is so indulgent! I cannot stress this to you enough. I love it on particularly rough workout days to help boost my protein to help muscles recover quickly – the premise of his books. Good in, fast recovery, less injuries, better performance. Even if you aren’t an elite athlete… this smoothie is nutrient dense and will have everyone clambering for it. I promise!

Adapted from Thrive’s Cookies and Cream Recovery Smoothie.

[Read more…]

— Knead to Cook

Spring training. Allergy season. Running and snow?

March 25, 2014 by Knead to Cook Filed Under: Cabot Fit Team, Fitness., My story., Running/Races 2 Comments

I admit, I’m confused. I sit here and it’s supposed to be spring… the weekend was lovely and warm and now we have a pending snow storm? Tonight! I think in all actuality it is supposed to only be a dusting or an inch but really?? The calendar claims spring and honestly the winter has just been brutal. Most of us have had enough. Well my training continues and apparently now allergies, amidst the pending snow, have started. Pollen count is nice and high and my husband, youngest and myself all feel like we’re dragging, foggy and just blah. Regardless, the training must continue despite me wanting to stay in bed at 4:30 a.m. versus getting dressed and trudging to the gym but I do. I alternate my run days with weights/cardio/abs so that was yesterday. Today meant a run. I’m rushing to get my 100 miles in for the FitFluential 100 mile challenge for March. I did do it for February and that was a shorter month so this should be easy, right? Ha. I’m now up to 85.95 miles at 11:07:30 time. If I knew I was so close to 86 I would’ve run it today but the totals come after my run was over. Two more runs this week and I’ll be there. I’m tossing around a race this weekend, just hoping my “fog” lifts and I find some good energy before I sign up.

Wearing: Mizuno Wave Rider 16, Lucy endurance capris, Garmin 620 running watch, Jawbone UP 24 band.

That’s it from here. I’m off to start working in the kitchen.

Sweat daily.

~Robin

— Knead to Cook

Cream of Asparagus Soup. Vegan.

March 25, 2014 by Knead to Cook Filed Under: Brunch, Easter, Evolution Power Yoga 40 Days, Gluten Free, Soups, St. Patrick's Day, Vegan, Vegetarian, Vitamix, Wheat Free 2 Comments

I have been making copious amounts of cashew cream in my kitchen. It’s so versatile – adapting to either sweet or savory dishes. This weekend I scored several pounds of fresh asparagus from my local farmer’s market and knew I wanted to make soup. I love asparagus soup and wanted to try this healthier version. It turned out great. Thickened the soup perfectly and I added some hemp protein, after all it’s green as well, to the soup for an extra protein punch which is great for muscle recovery.

I whipped this soup up in about 30 minutes and it was perfect before we headed off to church service. Leftovers only taste better as the flavors deepen. Would be a great weeknight Meatless Monday dish served up with some whole grain crackers or a crusty loaf of bread. Leftovers make the perfect lunch the next day.

If you’re hosting an Easter brunch… think about this one on your menu. Make ahead. Would keep perfectly on the warm setting of your slow cooker. Although my daughter insisted I use the Malbec wine for this photo, I would pair up with a white wine of your choice. So good!

[Read more…]

— Knead to Cook

Chocolate Mint Matcha Magic Smoothie.

March 24, 2014 by Knead to Cook Filed Under: Beverages, Desserts, Evolution Power Yoga 40 Days, Gluten Free, No bake/cooking required!, Smoothies, Snacks, Vegan, Vegetarian, Vitamix 3 Comments

I’m addicted to Thrive Cookbook! Brendan Brazier is a genius, accomplished triathlete who has focused much of his life on plant-based nutrition and how it can help the body recover, regenerate and operate at an optimum capacity. I’ve been enjoying so many of his awesome recipes and this one my daughter wanted to try for breakfast yesterday morning. It was so good, gluten free, raw and protein packed. Perfect for breakfast, post recovery from a workout or when you need a chocolate pick-me-up without any of the bad!

Recipe modified from the Thrive Cookbook.

[Read more…]

— Knead to Cook

Vegan Kale and Basil Pesto.

March 21, 2014 by Knead to Cook Filed Under: Appetizers, Brunch, Condiments, Dips, Evolution Power Yoga 40 Days, Gluten Free, Grilling, Grilling/Rubs/Sauces, No bake/cooking required!, Party Foods, Pizza, Pork, Sauces, Seafood, Vegan, Vegetarian, Vitamix, Wheat Free 2 Comments

On a vegan roll this week with the recipes. Again, I think many people shy away or turn their nose up to trying vegan recipes – trust me, don’t! All of these recipes I’m sharing I “test run” on my family and my kids and father are all staunch carnivores. It is nice to mix up your menu choices. Add more veggies and sub out the meat once in awhile, remember Meatless Mondays? Okay so my kids LOVE LOVE love, pesto. I haven’t made it all winter – well because it reminds me of spring and summer. It’s light and fresh and normally has ingredients that come from our garden. Well now that the snow has melted (Amen!) and spring has SPRUNG (finally) I wanted to whip up a different pesto that was nutritionally set up as a powerhouse, who doesn’t want their kids to eat more green veggies right?, and was totally vegan (because you can try a vegan recipe without dying I promise).

This pesto is so packed with vitamins and minerals – your body will be humming along nicely and when you eat lots of color (remember science and photosynthesis?) – that comes from the sun, that energy and glow will happen to you. Insert the wahhh wahhh wahhhh from Charlie Brown but I’m serious. Since becoming a vegetarian – consuming more and more vegetables has changed my skin texture and it now has a glow plus I have a ton of energy. Meat doesn’t do that for you, sorry.

Back to the recipe at hand… this recipe can be made solely with basil or a combination of basil, kale and spinach – whatever you like. Totally flexible and totally tasty. Also refrigerates or freezes beautifully. Plus how easy is this dinner… process it in your food processor or Vitamix and keep it in the fridge till you boil your pasta. Ummmm hello easy weeknight dinner. Also spreads great on crackers, acts as a dip for veggies or a spread on your sandwich, top your favorite protein, in soup… the ideas are endless.

[Read more…]

— Knead to Cook

Cashew Cream Dijon Sauce, Dressing, Dip.

March 20, 2014 by Knead to Cook Filed Under: Brunch, Condiments, Dips, Easter, Evolution Power Yoga 40 Days, Gluten Free, Grilling/Rubs/Sauces, No bake/cooking required!, Salads, Sauces, Vegan, Vegetarian, Wheat Free 2 Comments

Today I made a batch of cashew cream and coincidentally roasted about 4 lbs of golden beets that I scored at the grocery store (rare gems that they are). I am a huge beet fan. I love red, candy cane and golden beets – with the latter being my favorite. So while they cooled, I sat thinking that I need to make a sauce to top these (my standard is some aged balsamic) and immediately came up with this recipe. I will now admit that I think I ate about 2 lbs of the beets for lunch with the sauce because it was SO GOOD! Seriously, I’m counting the minutes until its socially acceptable for me to gorge myself of the remaining beets and sauce. You have to try this! No other words necessary.

Additional uses for this sauce: Salad dressing, vegetable dip, toss with pasta, top chicken, pork or fish or as a sandwich spread. Totally vegan.
[Read more…]

— Knead to Cook