Archives for March 2014

Cashew Cream.

March 19, 2014 by Knead to Cook Filed Under: Gluten Free, Nuts, Vegan, Vegetarian, Vitamix, Wheat Free 10 Comments

I constantly dabble with different recipes, some successful – some not so much. Some with meat, some with vegetables and some flat out vegan. In our house we drink almond milk however some eat Greek yogurt and consume cow’s milk cheeses. I’ve recently become fascinated with some vegan recipes and keep coming across cashew cream. One of those staples that you can transform into a sweet option for pies, smoothies, baking – you name it. Or you can take this into a savory direction and can use this as a “cheese” sauce using nutritional yeast, in a vegan macaroni and cheese, dips, as a cream for an Alfredo sauce or for a yummy vodka cream sauce over pasta or in soups like a creamy tomato. YUM! The cream is very neutral in flavor making it so versatile. Easy to make and a healthy option for your kitchen arsenal.

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— Knead to Cook

Vegan raw mint brownies.

March 18, 2014 by Knead to Cook Filed Under: Breakfast, Brownies, Brunch, Cookies, Desserts, Evolution Power Yoga 40 Days, Fruit, Gluten Free, Holiday, Holiday Baking Ideas, No bake/cooking required!, St. Patrick's Day, Vegan, Vegetarian, Wheat Free 6 Comments

I’ve been dabbling a lot in eating raw, vegan foods lately. I know the minute I say that, many will shutter at the thought. But honestly, many dishes, desserts and snacks are so awesome and taste so good! Trust me… don’t cringe. It’s fine every once in a while to eat something totally raw and vegan. These fun “brownies” have no oils or refined sugars in them and for those of you that have a gluten allergy – these have no flour in them as well.

Mint – people either love it or hate it. You can control the amount of mint you add to them so if you have total mint lovers (like I do) you can be a bit heavy-handed with the extract. If you don’t care for it – omit it! These are the perfect treat running out the door in the morning, post workout snack or after-dinner dessert when you crave something chocolately and sweet without blowing all of your workout efforts. You can also use a smaller pan if you want your brownies thicker too.

These can be made in absolutely no time and keep in the fridge for about a week – but they won’t last that long!

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— Knead to Cook

Irish Chocolate Mint Smoothie and Rock Climbing Adventures.

March 17, 2014 by Knead to Cook Filed Under: Beverages, Cabot Fit Team, Fitness., Gluten Free, Smoothies, Vegetarian, Vitamix, Wheat Free, Yogurt Leave a Comment

We had such a fun Sunday… or Funday! I’ve been so anxious to tryout a local rock climbing facility with the family. Most of us are adventurous, my oldest daughter is the more sensible, cautious kid. So I figured this was a good challenge for all of us… never having done anything to these heights before. This place was amazing and we had the best time! Life does start outside your comfort zone! Once you let go of your fears, it’s amazing what you can achieve – mind over matter. Even my oldest said how much fun it was letting go of her control. I agree as I’m totally the type A personality… control is everything or so I thought.

We came home to my version of a healthy Irish (in honor of St. Patty’s Day) mint chocolate smoothie. Protein to rebuild muscles used to scale “rocks” was a good thing! Would be a fun breakfast idea on the go too!
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— Knead to Cook

Tex Mex Casserole. Vegan and Vegetarian options.

March 14, 2014 by Knead to Cook Filed Under: Brunch, Cabot Fit Team, Cheese, Evolution Power Yoga 40 Days, Gluten Free, Mexican, Party Foods, Vegan, Vegetarian, Wheat Free 13 Comments

I’ve been a long time fan of the blog Oh She Glows – Angela is a pioneer in the world of vegan blogging. She has been very open about her food struggles and successes and her first cookbook is wildly successful and fabulous. My husband bought this for me and I’m determined to work my way through many of the recipes and share them with you. I think so many people fear the word vegan thinking that food is crazy, bland, boring, cardboard-like, tofu or something disgusting and that couldn’t be farther from the truth. Plus each recipe can be customized to you and your family’s preference.

I made this recipe yesterday and it came together quite fast. My oldest is going through lifeguard training and she tries to eat earlier because she hates to have a full stomach while swimming (which I can understand). I had this in the oven and it only took about 15 minutes to finish up. From there I set my oven to the warm setting and served it as my family arrived home for dinner. For my youngest, who isn’t a fan of cheese, I left it vegan – for my father and husband I added shredded Cabot hot jalapeño cheddar and some diced avocado. Totally customizable!

This recipe is based on Oh She Glow’s Tex Mex Casserole but with my interpretation.

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— Knead to Cook

Almond butter chocolate chip oat cookies. Gluten free.

March 13, 2014 by Knead to Cook Filed Under: Cookies, Desserts, Gluten Free, Holiday Baking Ideas, Snacks, Valentine's Day, Vegetarian, Wheat Free Leave a Comment

Some days just require a cookie. Don’t you agree? Typically the end result would leave you riddled with guilt for imbibing on one, two+++ cookies but not with these. These little gems are a take-off of my chocolate peanut butter oat cookies. They are flourless, butter-less and gluten free! I wanted to make some my husband could enjoy (he’s allergic to cocoa – gasp!). So I made some of the batch without chocolate chips and some with. I used mini chips so they weren’t overly chocolatey but you certainly can if you desire.

Grab your coffee, tea or milk and get ready for cookie break!

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— Knead to Cook

Buckwheat and Hemp Encrusted French Toast.

March 12, 2014 by Knead to Cook Filed Under: Breakfast, Easter, Egg dishes, Gluten Free, Grilling, Valentine's Day, Vegetarian 1 Comment

I’m very excited and honored to be an ambassador for the Whole Grain Council. I partnered with them because whole grains are apart of a heart healthy diet. They aren’t only healthy but they also taste great! As a mom, I incorporate whole grains into my family’s diet each day from gluten free oats to quinoa, kamut and freekah. I was not financially compensated for this ambassadorship and do it happily because I believe in the power of whole grains in a diet. As a vegetarian, I eat many whole grains to fuel my very active life and my recovery from aggressive workouts.

This recipe is super fun and a great way to get more healthy ingredients into your kids/family without them really paying attention to the ingredients. This crunchy French Toast is great topped with fresh fruit or yogurt. My kids devoured it! Perfect weekend breakfast and leftovers store well in the fridge for quick weekday breakfast for on the go families.

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— Knead to Cook

Hemp Protein Green Smoothie. Running recovery.

March 11, 2014 by Knead to Cook Filed Under: Beverages, Evolution Power Yoga 40 Days, Fitness., Gluten Free, My story., Smoothies, Vegan, Vegetarian, Vitamix, Wheat Free 1 Comment

You know how this winter has been, right? Forever. Unending. Perpetually horrible. Well finally we have been rejoicing and enjoying a brief respite from Mother Nature’s furor and soaking up the sunshine-filled days and warmer temperatures. I don’t like running in the afternoon or evening, I like running on an empty stomach and because I eat all day long – I’m relegated to the darkness of the early morning 5am workout crew. Last night I checked my weather app and it clearly had a 5 am temp of 40 degrees. I opted to bag the gym and the treadmill, which I did over a 100 miles on last month, to finally get outside and work some hills and test my speed again. I was worried. My husband thought I was crazy but I didn’t know how my speed and cadence would be after running on the treadmill so long but I faced my fear and doing it.

I jumped out of bed, sans alarm, at 430 am. I got up and dressed. Ready for 40 degrees. I normally don’t mind running in 20-30 degrees temps but since my hand surgery and developing Raynaud’s syndrome… I cannot take the cold/pain at that temp. It’s going to be 40 – I can handle that! So I run out the door and get started. Seemed quite chilly but I kept moving. I didn’t have the right gloves on (I normally layer to keep my hands from freezing) and I had a tank on under my coat and no hat. Yep. I was freezing… I wasn’t warming up… I kept going. My plan was 10 but by 8 my fingers hurt so badly I knew I needed to be done. I wasn’t paying attention to my speed but to taking each hill and dodging black ice (snow melt/refreeze) with stride. I got home and could barely open my garage keypad with my fingers. Got in and was flabbergasted at my time! Best time ever – EVER! Two years ago I was at a 930 minute mile and 32 lbs heaver. What the world!!! Craziness! I’ll admit, I’m just elated. Who knows if I can pull that off again but I was so happy with my effort. And by the way – my husband ran separately and told me that the temp was 32. No wonder I was freezing!

So how to refuel? Well I’ve been limiting dairy over the past week or so because my stomach has been struggling with it in normal sized portions. I wanted to incorporate a protein in my smoothie because I don’t eat meat. So this is my latest and greatest creation. Perfect for vegans. One side note, while eating any iron-rich food, always pair it up with a citrus fruit to help with the absorption of the iron in your body. This helps if you suffer from anemia or are low in iron.

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— Knead to Cook

Healthy Broccoli Cheddar Soup.

March 10, 2014 by Knead to Cook Filed Under: Cabot Fit Team, Gluten Free, Soups, Vegetarian, Vitamix, Wheat Free 2 Comments

Perfect Meatless Monday dinner idea! I actually created this soup recipe because I purchased a huge bag of organic broccoli florets and had to use them up as the expiration date was getting near. This soup took me minutes, YES minutes to whip up. With no added heavy cream or half and half necessary! I used my favorite Cabot Cheddar cheese and served it up in bread bowls (sourdough of course) for a fun twist. My kids always seem to eat more soup when its served in bread bowls. Plus easy clean up! This soup makes a wonderful lunch idea for the next day as the flavors develop more in the refrigerator overnight.

The day after daylight savings, you’re exhausted from losing an extra hour of sleep – try this recipe. Avoid the drive-thru or fast food restaurant because you don’t have time or the effort today. I promise that you will be thankful you did!

Happy Monday!
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— Knead to Cook

Chocolate Peanut Butter Oat Cookies. Gluten Free.

March 7, 2014 by Knead to Cook Filed Under: Brunch, Cookies, Easter, Gluten Free, Party Foods, Snacks, Vegetarian, Wheat Free Leave a Comment

Every once in a while I throw in some chocolate cookies for good measure. There is just something inherently right about chocolate. And there are many health benefits to dark chocolate so I count this as a good-for-you food! It just makes the world right again! Ha. Well I made these gluten free, flour-less and gluten free. I bought some Peanut Butter & Co. Dark Chocolate Dreams on sale and thought it would be fun in this recipe. My kids loved it. Easy to make, whipping up in minutes. Bake really quickly and are the perfect match to a glass of cold milk. Once again, chocolate saves the day!

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— Knead to Cook

Sprouted bean veggie salad.

March 6, 2014 by Knead to Cook Filed Under: Brunch, Easter, Evolution Power Yoga 40 Days, Gluten Free, Side dish, Vegan, Vegetarian, Wheat Free 1 Comment

I found this spouted bean trio at my local Costco several months ago and snapped it up. I’m always on the hunt for a good source of protein and iron with my vegetarian diet. I’ve subsequently found this in many other grocery stores etc. These beans can be used in a salad, as I did or in soups or stews. Taco fillings, mixed with quinoa, stuffing or in a casserole. They are so versatile and quite delicious taking on the flavors that you infuse in them. Would also be fun in summer salad with some citrus and cilantro! (Will be working on that one.)

Beans are a great alternative to eating meat or if you’re looking to add more protein to your diet. Also packed with fiber and iron – they are a superfood in my book. Best to locate these in the organic section of your grocery store, health food store or Costco type of warehouse venue. You can also sub out these sprouted beans for dried or canned beans that I would mix (black, kidney, garbanzo etc.). This salad could replace your traditional pasta salad at your next brunch or buffet. Perfect for an Easter brunch too or summer salad.

This dressing that I used on this salad is also wonderful on a traditional salad. Combining a great quality balsamic with my favorite Dijon mustard Maille just puts this over the top with flavor!

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— Knead to Cook