Archives for April 2014

Creamy pesto sauce/dip. {Vegan} {Gluten Free}

April 30, 2014 by Knead to Cook Filed Under: Brunch, Dips, Gluten Free, Party Foods, Pasta, Raw, Vegan, Vegetarian, Vitamix, Wheat Free, Your Life Edit Foundations 3 Comments

My oldest asked for pesto on Monday. My plan was to make an avocado cream pasta but I quickly adjusted my sails to accommodate. I’ve felt overly compassionate for her as we are now working on week 3 of a dairy & gluten free diet. I had just made my cashew cream (to use for my other planned dinner) and wanted to incorporate it into the pesto. The result, light and creamy. Totally vegan, no dairy- and as long as you use gluten free pasta (brown rice, quinoa etc.) this dinner was perfect for her and for everyone else in my family.

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— Knead to Cook

Oat, Nutty Seed Bars. {GF} {V} And a Mamma Chia Giveaway!

April 29, 2014 by Knead to Cook Filed Under: Breakfast, Brunch, Cookies, Giveaway!!!, Gluten Free, Nuts, Snacks, Vegan, Vegetarian, Vitamix, Wheat Free 36 Comments

And the winner is… thelittlestlightbulb (via Instagram)

First things first! How about another fabulous giveaway?! I say that’s the perfect way to kick off a week. Chia is a powerhouse food! If you aren’t consuming it you need to!

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— Knead to Cook

New Jersey Long Branch Half Marathon Weekend Race Recap.

April 28, 2014 by Knead to Cook Filed Under: Life., Running/Races, Vegan Leave a Comment

The flu came Tuesday and the race Sunday. I gave myself until Friday to decide if I was good enough to run on Sunday. Enough time to cancel the hotel room without penalty etc. Friday came and I did a short 3 mile test run and felt tired, but okay. So the race was on!

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— Knead to Cook

Flu. Running. Upcoming races.

April 25, 2014 by Knead to Cook Filed Under: Life., Running/Races 2 Comments

Runners are a different breed of people all-together. I realize that many non-runners look at runners like we are crazy! We run at strange hours. We run and push ourselves to crazy mileage. In the rain, snow and even ice. I get it. Sometimes, I know personally, I haven’t used my best logic when training. For instance, when we were training for our first marathon, I had a surgery 4 weeks prior and then one week after the race. My doctors thought I was crazy and maybe I was or it was just dedication (and there is a very fine line there). Training for my second marathon, I ran through tearing my medial quad on a 15 mile training run not stopping till I was done. My doctor flat out called me stupid. Ha! He is also a runner, which was the only reason I permitted this comment to flow from his lips.

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— Knead to Cook

Sea salt topped oat peanut butter cookies. GF. Vegan.

April 25, 2014 by Knead to Cook Filed Under: Brunch, Cookies, Desserts, Easter, Gluten Free, Holiday Baking Ideas, Nuts, Vegan, Vegetarian, Wheat Free 2 Comments

Okay so these are NOT a big mistake but I couldn’t resist using my favorite dessert plate that I got from a vendor. I made these cookies yesterday and once again, my family devoured the majority of them. I’m continuing on with gf/non-dairy diet for my oldest daughter with great success. She has suffered with acne for several years and it’s clearing up and her skin looks incredible. We are planning on doing some testing next week (finally) to determine what is the culprit. I have been making snacks and treats that everyone can eat so that she doesn’t feel like the odd man out. No one missed anything with these cookies. Packed with flavor. They are more of a delicate cookie in my opinion but oh so tasty. You can also add vegan chocolate chips (or regular if you don’t have an allergy) to make these even more delectable!

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— Knead to Cook

White bean chili in the crock pot.

April 24, 2014 by Knead to Cook Filed Under: Chili, Crock Pot, Gluten Free, Mexican, Soups, Vegan, Vegetarian, Wheat Free 10 Comments

Three days into the flu and I’m starting to feel human again. Race day is Sunday and I’m still torn if I’m doing it or not. I’m hoping to do it just at a slower pace but get back out there. Who has ever heard of getting the flu in April? My doc thinks that I have a milder case and that the Tamiflu will help but he wasn’t sure about race day either. I’m done with my meds on Saturday. We shall see. Fingers crossed.

Well I whipped this quick white bean chili recipe up on Tuesday after I saw the doc. It was so easy and I knew that way my family would have a nice dinner on the table even if I buried under the covers in my bed warding off the chills. The dinner was really tasty – I had it for lunch yesterday. Perfect Meatless Monday idea or anytime you need a quick dinner without a lot of effort.

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— Knead to Cook

Easter. Training. Running & the what?

April 23, 2014 by Knead to Cook Filed Under: Fitness., My story., Running/Races Leave a Comment

Hi everyone! I hope everyone had a great Passover and Easter holiday. Before we headed back home to celebrate Easter with family and friends, hubby and I got in two (separate) 8 milers. My friend/running coach Lottie wanted it to be slower than my 13 miler the week prior. She wanted 8:45 – I came in a bit faster than that because although I was able to wear shorts my hands were freezing and I wanted to get home. The run felt good and I got out early enough to get home, packed and ready to head out.

This was my last long run before my race this Sunday. This week would be a lot of shorter tapering runs to keep my legs loose and rested.

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— Knead to Cook

Albion Fit Give-a-way and Post Workout Maple Protein Fudge.

April 22, 2014 by Knead to Cook Filed Under: Brunch, Evolution Power Yoga 40 Days, Fitness., Giveaway!!!, Gluten Free, No bake/cooking required!, Snacks, Vegan, Vegetarian, Wheat Free 119 Comments

The giveaway has concluded. The winner is:

Tracey Boyajian

Please email me at robin@kneadtocook.com within the next 48 hours.

Have you ever heard of Albion Fit? If not, let me share one of my absolute favorite workout/swimwear/all around fabulous apparel with you. I consider myself quite a connoisseur of athletic wear. Most of my life seems to wearing it. I train. I lift. I run. All in workout clothes. Even when I’m not working out… I gravitate towards wearing it. Why? Because it’s so comfortable. My other favorite thing… is not seeing the same pieces everywhere at the gym on every other girl. Their bathing suits are gorgeous, modest and are just overall lovely. Something reminiscent of old Hollywood glam. They even make bathing suits for little girls?! Ohhhhh my goodness they are so darling! Okay so back to the company.

Albion Fit is a local, family owned company. Their name, Albion, hails from the Albion Basin at the top of Little Cottonwood Canyon in beautiful Utah. They are proof that green living and business can coexist! They recycle plant waste and use earth friendly materials in their products. Their garments are fashionable and unique, but more importantly practical and technical. Designed by women, their apparel is crafted for women wherever they may be in their fitness goals. Clothings that easily transitions from work out gear to lounging gear: whether running an errand or 26.2 miles across a finish line. Styles are fabulous and not seen on everyone at the gym – hello!!! That makes me totally happy! The perfect balance of femininity and function. Seriously, who doesn’t want that?

Okay not only do they have women’s bikinis and one piece suits – check out the most adorable little girl bathing suits to match mom up to size girls 12. Seriously, the adorable factor is off the charts right here!

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— Knead to Cook

Cabot Cheddar Spiced Up Crackers.

April 17, 2014 by Knead to Cook Filed Under: Appetizers, Cabot Fit Team, Cheese, Easter, Gluten Free, Snacks, Vegetarian, Wheat Free 3 Comments

Tonight we are hosting an impromptu casual dinner with friends. When I’m in a rush to throw something together, I always turn to easy recipes that I know are failsafe. Plus, I make a variety of foods because not everyone can eat everything. Allergies seem to be more and more prevalent as I’m discovering. One of our guests is allergic to nuts and one is has a gluten allergy so I’m making a fun springy arugula salad with fresh strawberries & pears, these spiced up Cabot cheddar crackers and baguettes I picked up at a local bakery to pair up with my pesto made without nuts. I’m also making some brown rice pasta which is gluten free.

These crackers are super easy to make and you can make them ahead of time – which helps when multi-tasking. These are also great as leftovers, stored in an airtight container for breakfast the next day or for lunch. Great also with soup!
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— Knead to Cook

Training. Running. And speed intervals?

April 16, 2014 by Knead to Cook Filed Under: Running/Races 2 Comments

After a lengthy conversation with my friend Lottie yesterday she advised some speed intervals for me. I’ll admit, I’m just the girl who goes out and runs. I don’t “warm-up” or “cool-down” (yes, some may be gasping at that thought.) I’m getting better at stretching afterwards (one positive). But being completely truthful… I just run. I always have a distance range in mind and will always fall within that mileage range but other than that – I go with the flow. Even races that I do, I rarely have time goals. I’ll have an idea of where I want to finish but I don’t beat myself down over it. The reason is simple, if you run you know that each and every day your run fluctuates. It can be a very dramatic pendulum swing at that! Some days you feel like you’re gliding on air (yeah, those days are rare) and some days (like many) I feel like my legs are sinking in cement. Each race is the same way… you may feel like a rockstar or you don’t. It’s all good. The way I look at it – you’re doing it so who the hell cares! I’m competing with myself no one else.

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— Knead to Cook