Archives for April 2014

Indian lentil cauliflower soup.

April 16, 2014 by Knead to Cook Filed Under: Brunch, Evolution Power Yoga 40 Days, Gluten Free, Indian-inspired., Potatoes, Soups, Vegan, Vegetarian, Wheat Free 4 Comments

My daughter picked this recipe from Oh She Glow’s cookbook for Meatless Monday’s menu choice. I was thrilled and shocked that she chose it but the fact is that she does like Indian food when we get it. I jumped all over making this as my super picky child never really cares if she eats or not. It was incredibly flavorful and I made a few modifications along the way, which I will note. This recipe was really easy to make and I had it done and simmering in no time. Packed with protein thanks to the lentils. The color, the aroma… it’s all heavenly. Perfect cool, rainy day soup. I, of course, whip this up on a 78 degree sunny day and topped this thick soup over basmati rice making it more like a stew. Everyone cleaned their plate. Success! The downside is that it isn’t the most photogenic dish but rest assured… what it lacks in beauty it makes up for in flavor.

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— Knead to Cook

Banana Oatmeal Bars. Vegan. Gluten Free.

April 15, 2014 by Knead to Cook Filed Under: Breads, Breakfast, Brunch, Desserts, Easter, Gluten Free, Holiday, Holiday Baking Ideas, Quick Bread, Snacks, Vegan, Vegetarian, Vitamix, Wheat Free 14 Comments

This recipe has been morphed from an old recipe that I’ve had for years to now accommodate my daughter’s newly adopted diet of being gluten and dairy free due to allergies. They turned out moist and delicious and were devoured by my whole family in rapid speed! This recipe also has no added refined sugars. This is a snack you can totally feel great about. Plus I added some extra protein to these for building or repairing muscle (which I need after running 13 miles yesterday).

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— Knead to Cook

Cinnamon Vanilla Cashew Milk.

April 14, 2014 by Knead to Cook Filed Under: Beverages, Breakfast, Evolution Power Yoga 40 Days, Frozen Pops, Gluten Free, Nuts, Raw, Vegan, Vegetarian, Vitamix, Wheat Free 2 Comments

I’ve been making almond milk for about a year now. I’ve recently been branching out and making some nut combo milks and they are so good. I will be posting recipes on that in the future. But one, easy peasy great starter milk is this… cashew milk! It’s heavenly. Why do I think it’s the best starter milk – because it whips up in your high powered blender (I used my Vitamix) and there is no pulp removal etc. involved. You can whip this up in a matter of minutes. You just need to soak the raw cashews. That’s key! Totally vegan. Protein packed. A hint of sweetness that makes it undeniably addictive. Kids and adults will love. Promise!

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— Knead to Cook

Coconut Mango Green Recovery Smoothie.

April 10, 2014 by Knead to Cook Filed Under: Breakfast, Brunch, Cabot Fit Team, Evolution Power Yoga 40 Days, Gluten Free, No bake/cooking required!, Raw, Running/Races, Smoothies, Vegan, Vegetarian, Vitamix, Wheat Free 1 Comment

I’ve been drinking a lot of smoothies lately. They are so much easier on busy nights when I have board meetings, swim open house or doc appointments or for a quick lunch. This smoothie is one of my favorites. I also love to make this after a run, like this morning, to help rebuild muscles and let my body recover after training. I then eat my oatmeal a bit after – allowing my body’s efforts to tackle healing muscles versus digesting a big breakfast post run.

This smoothie is totally dairy free (as I’ve mentioned, I’ve been experimenting with my daughter’s diet removing dairy and gluten) and I’m amazed at how in 3 days the difference I’m seeing! More on that later. This also makes a great breakfast or snack. Packed with protein! Tastes incredibly tropical – which is a good thing any time of day. My daughter loves smoothies for breakfast because she doesn’t have a big appetite first thing in the morning but knows she needs nutrient dense food to keep her mind and body going till lunch. This is a great option, especially for those kids who shy away from veggies. I promise – they will love this one!

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— Knead to Cook

African Peanut Stew. Vegan. Gluten Free.

April 9, 2014 by Knead to Cook Filed Under: Brunch, Evolution Power Yoga 40 Days, Gluten Free, Nuts, Potatoes, Soups, Vegan, Vegetarian, Wheat Free 2 Comments

I think I have about 6 different recipes for African Peanut Stew. It is one of my favorites although I realized that I had gone all winter without making it. How could it be? Well, thousands of recipes in my kitchen, then the new creations… it just got lost in the shuffle I suppose. Then when my husband bought me Oh She Glows cookbook I saw her recipe and I went on a hunt for my recipes and just thought I would meld them all and make yet another version (add that to my collection).

Today is finally gorgeous!!! The sun is out and I just got back from a walk with my dad and the two dogs. It is just cool enough not to be hot and the sun is shining and it just lifts your spirits! Got my workout in at 5 am this morning – taking it easy on my legs as I ran 8 yesterday and plan a long run tomorrow. Trying to use logic and stop beating them down incessantly. I’m also trying to embrace some long slower runs to actually enjoy running. It’s all a metamorphosis and I’m learning. But I thought on my walk about which recipe to share and this one came to mind! It’s a total winner.

Okay so onto the recipe. Perfectly easy and oh so tasty. My kids LOVED it. Protein-packed, gluten free (because I’m still experimenting with my daughter’s diet) and I opted to use a new product find by Peanut & Co. – The Heat is On and it certainly is. It added just the right amount of kick to this awesome soup. I highly recommend it!

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— Knead to Cook

Almond butter raw cookie dough bites.

April 8, 2014 by Knead to Cook Filed Under: Brunch, Cookies, Desserts, Easter, Gluten Free, No bake/cooking required!, Nuts, Party Foods, Raw, Snacks, Vegan, Vegetarian, Vitamix, Wheat Free, Your Life Edit Foundations 6 Comments

Happy Tuesday!!! It’s going to be a good day. I’m finally on the mend from the cold/laryngitis that’s been plaguing me. I got a good night’s sleep. I ran outside in shorts (yes this is a feat for Pennsylvania after this horrible winter) and I ran 8 hilly/windy miles this morning in the rain. I was still sub 8 minute mile, which was good, not my fastest but I realize I’m still on the mend. This month, I’m bound and determined to run outside versus the treadmill, which I’ve become quite attached to over the past three months thanks to Mother Nature. I felt good pushing it and left it all on the road – it was simply all I had. Now to keep building from that.

Other news… I admit, I come from a long line of car aficionados. My grandfather was obsessed with cars back in the day (40’s and 50’s) and always sported the very best, coolest, hippest cars. I just love that despite not meeting him (he died when my dad was a teenager) I cherish the pics I have of him with his wheels. My uncles and my own father… all car obsessed. I think I have some weird car gene that was passed onto me. Did I mention that when I was in high school and had that weird “career path” test that tells you the best fields to get into I got car mechanic? Ha ha! Seriously! I did. But I digress, I love them but as I’ve gotten older, and wiser, I realize that I need something safe with great gas mileage that isn’t inhaling premium gas every time I hit the gas pedal (did I say I have a need for speed too?). Ohhhhh my father is very proud (ha ha). So after exhausting research – no lie I asked people on the streets with the cars I liked what they thought, test drives, annoying questions, brochures, internet research, overthinking way too much… oh how I hate buying cars- we are picking up our brand new 2015 wheels tonight! Great gas mileage along with speed, safety and all the bells and whistles – I’m excited! My poor husband will be a bit remorseful giving up his convertible, especially with spring weather finally approaching but we are thankful this endeavor is over! As I sit here typing this – my father is in kitchen pouring over the brochure and the features! Ha ha! This makes me laugh.

Finally, this week I’m doing an experiment with my oldest daughter. I’m removing dairy and gluten from her diet to test a theory. So far, two days into it… I’m already seeing a vast improvement. So with my test, I know I have to produce really good, delectable treats that she will eat and not miss her daily yogurt or whole wheat bread. I’m working on finding or making the perfect gluten free bread that she will deem “acceptable” and not gross. My battle of the week! But treats… I make many gluten free treats that she loves but this week I’m stepping it up. We all love raw cookie dough bites/energy balls I make and I saw this recipe in Oh She Glows cookbook and thought I would give these a try. Totally vegan. No dairy. No gluten. The perfect test! I also used Enjoy Life’s chocolate chips (dairy free) so she would have her chocolate and not miss that either. They came out great and I think only 4 remain which means I need to make another batch.

Perfect snack to make and store in the fridge or freezer for snack attacks. Filled with protein thanks to the nut butter. Hope you give these a try!

Adaptation from Oh She Glows Cookbook

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— Knead to Cook

Raw almond flax burger.

April 7, 2014 by Knead to Cook Filed Under: 4th of July/Patriotic, Gluten Free, Nuts, Raw, Vegan, Vegetarian, Vitamix 1 Comment

I received Brendan Frazier’s Thrive vegan nutrition guide and then his Thrive cookbook and I’ve thoroughly enjoyed the recipes. Many I’ve shared on my blog. They aren’t necessarily just for the vegans or vegetarians but incredibly tasty options for those people trying to incorporate a few meatless menu ideas into their repertoire. I’ve made these burgers several times now – cooking them and leaving them raw and I have to say I was pleasantly surprised by how good they are and the in my humble opinion, the raw version is so much better than cooking. They whip up in seconds. In the cookbook they suggest that this recipe makes 2 burgers but I make about 5 sliders from this. They are incredibly protein packed and filling. Even my most staunch carnivore enjoyed them.

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— Knead to Cook

Sriracha Dipping Sauce.

April 4, 2014 by Knead to Cook Filed Under: Appetizers, Brunch, Condiments, Dips, Easter, Fish, Gluten Free, Grilling/Rubs/Sauces, Mexican, Pork, Salads, Sauces, Seafood, Side dish, Snacks, Vegan, Vegetarian, Wheat Free Leave a Comment

I’ve developed a fond love of cashew cream as of late. It’s incredibly easy to whip up and is one of the most versatile concoctions you can have in your kitchen. From adding maple syrup for sweet recipes to Sriracha sauce for hot and spicy. Use this as a substitution anywhere you use heavy cream. It’s perfect for anyone who is lactose intolerant because it has no dairy. The cream is actually made from cashews. 100% vegan. Gluten free. I love sharing fun, easy and super simple recipes with you. This one is perfect!

I served this up as an appetizer with fresh veggies – English cucumbers, raw asparagus, jicama and carrot sticks. My kids were also dipping pretzel crisps in it. Perfect for the Sriracha lover!
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— Knead to Cook

How to make perfect quinoa.

April 3, 2014 by Knead to Cook Filed Under: Brunch, Evolution Power Yoga 40 Days, Gluten Free, Side dish, Vegan, Vegetarian, Wheat Free 5 Comments

Quinoa has been cultivated in the Andes for over 5,000 years. It is referred to as the “Gold of the Incas”. Today (Keen-wah) is incredibly popular for being a great source of protein, iron, fiber, magnesium and fiber. Perfect for those from vegans to carnivores alike. This nutritional powerhouse is quite mainstream today, and can be purchased at any grocery store to big box warehouse stores. Cooking it can be quite tricky and I wanted to share a full-proof way to make it perfect every single time. This works for white, black or red quinoa equally. Now just think of all the awesome ways to incorporate quinoa into your menu. Substitute it for rice, pasta… pair it with veggies, stuff it in peppers, soups, add it to meatballs, meatloaf… mix it with honey or maple syrup and add fruit for breakfast. Add an scrambled egg to it and make a fun breakfast bowl. This is so versatile! Can be eaten hot or cold. Great to pack in lunches too! Vegan. Gluten free.

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— Knead to Cook

Pumpkin Baked Oatmeal Muffins. Whole Grains Give-a-way!

April 2, 2014 by Knead to Cook Filed Under: Breakfast, Brunch, Desserts, Easter, Fruit, Gift ideas, Giveaway!!!, Gluten Free, Muffins, Nuts, Quick Bread, Snacks, Vegetarian 34 Comments

I’m not a fan of baked oatmeal, I’m not sure why… just never a favorite. I am however a huge fan of oatmeal that’s been cooked, used in overnight oats, baked in in cookies or raw in smoothies- count me in! I wanted to make a muffin that was healthy and perfect for on-the-go breakfast for a busy week ahead. I wanted to appeal to everyone – kids included. One daughter loves dried fruit, the other despises it. Hubby is allergic to chocolate. Okay…. so I made two batches. One without chocolate and one with vegan chocolate chips (mini, so they weren’t loaded but still tempting). It worked! Every morning, I saw one or two of these walking out the door in someone’s hands and I was happy. Whole grains – gluten free makes for a happy mom!

It is National Whole Grain Sampling Day today… so this is the perfect recipe to share. This year I’m a Whole Grain Ambassador. I partnered with this council because whole grains have numerous benefits. Did you know?

Brown rice isn’t the only whole grain rice? It also comes in black (which you’ve seen me cook with), red and purple. What a great way to get your kids interested in eating rice.

3 servings a day of whole grains cuts blood pressure, reducing stroke by 5-20% according to a 2010 study by Scotland doctors.

Sprouting grains increases many of the grains key nutrients including B, C, folate and fiber.

Whole grains are not only fabulous for your health, they provide key nutrients you need to keep moving and stay healthy. They also taste incredible! I have hundreds of whole grain recipes on my site for recipe ideas. Here are just a few for breakfast, lunch, dinner, dinner and snacking.

They Whole Grain Council is also generously sharing (as they did with me) a box of whole grain goodies for one of my KTC friends. Please leave a comment below to be entered or on this post in my Instagram feed. US residents only. A winner will be announced tonight at 8 pm EST. The winner must email me their mailing address within 48 hours or a new winner will be chosen.

Good luck!

Lark Johnson from Texas was the winner. She entered via Instagram and has already submitted her information. This giveaway is now over.

Disclosure: I received a selection of whole grain products to sample but was not compensated for this post. All opinions are my own.

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— Knead to Cook