Archives for May 2014

Banana Chocolate Chip Muffins. {gf} {vegan}

May 30, 2014 by Knead to Cook Filed Under: Breads, Breakfast, Brunch, Desserts, Fruit, Gluten Free, Muffins, Nuts, Running/Races, Snacks, Vegan, Vegetarian, Wheat Free 2 Comments

Snacking in my house is crucial. The snacks I make are used for breakfast out the door. Pre-swim or tennis snack. After school snack. Dessert. With a cup of coffee treat. I just got home from a killer run and I’m starving snack. You name it. And with 5 people in my house… we go through a lot of snack items. I prefer to make them so I know they’re gluten free and vegan for my oldest who has given that up for health reasons. These are totally yummy. Easy to make. Quick to bake and don’t last very long because they taste so good. You can’t go wrong with bananas and chocolate in my book. I hope you enjoy!

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— Knead to Cook

Cinnamon Rosemary Sweet Potato Baked Fries.

May 29, 2014 by Knead to Cook Filed Under: 4th of July/Patriotic, Appetizers, Evolution Power Yoga 40 Days, Gluten Free, Holiday Baking Ideas, Party Foods, Potatoes, Vegan, Vegetarian, Wheat Free 2 Comments

We grilled on Memorial Day – it was sunny and absolutely perfect weather. Mid 80’s. We hit up the pool for a few hours while our daughter was lifeguarding (proud parents) and then came home to make a nice holiday feast. I had several sweet potatoes on hand that I wanted to use up along with some blossoming Rosemary in the garden. I thought that paired up with a dusting of cinnamon would be perfect. They turned out great and I wanted to share this super easy recipe with you all. Hope you enjoyed the holiday with family, friends and good food too!
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— Knead to Cook

How to build the perfect salad in a jar.

May 28, 2014 by Knead to Cook Filed Under: Beans, Evolution Power Yoga 40 Days, Gluten Free, Nuts, Salads, Snacks, Vegetarian, Vinaigrette, Wheat Free 3 Comments

Since I fell in love with Cuppow it has changed my life (well everyone I prepare food for in my family). I don’t share products unless I love them and I do LOVE this! This is also not a sponsored post just an fyi. This company is genius. You can put whatever in the bottom like yogurt putting granola in the top container, pasta salad in the bottom with dressing on the top, veggies and hummus, salad greens with dressing or nuts in the cup, soup in the bottom (you can reheat) with cheese or crouton in the cup. Whatever! The options are endless!

This post is how to build the perfect kale salad for lunch. Prep the day before and you will be good to go flying out the door for work in the morning. This was my husband’s salad. It stays perfect, not wilted or soggy because of dressing. It’s in one jar. Just bring a fork!
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— Knead to Cook

Mango Avocado Zucchini Noodle Salad.

May 27, 2014 by Knead to Cook Filed Under: Brunch, Fruit, Gluten Free, Holiday, No bake/cooking required!, Party Foods, Pasta, Raw, Sauces, Vegan, Vegetarian, Vinaigrette, Vitamix, Wheat Free Leave a Comment

Hope you all had a great holiday weekend! We were so blessed to travel to NYC to visit friends from NH. We toured. We ate. We laughed. We connected. Then we headed home as our oldest started her lifeguarding job on Sunday. It was a great weekend.

So if you’ve been a follower of my blog since the beginning you’ve noticed that my eating has changed dramatically over the past two years. Last year I became a vegetarian. It wasn’t this huge decision making process for me. I sat down one Saturday night when my husband had grilled some pork and I put a piece in my mouth and couldn’t eat it. From that point forward, the switch occurred and that was it. I never missed it. Not bacon. Not pulled pork. Hamburgers. Nada! Then in January I started to notice that my stomach was really hurting in the evenings. Now with being a vegetarian I will admit that you normally, or at least I do, have a veggie belly by the evening. I look a bit pregnant but once digested… the bloat goes away. But this was different. I was experiencing pain and other nasty symptoms that I will spare you the details on. My husband suggested I give up dairy to see if that was my issue and I did. And it was. From that point, I became vegan. It’s been my evolution, my journey and some embrace and support and some just don’t understand. It’s all good. It’s my journey and not theirs. Then my daughter gave up dairy and gluten for acne issues and I felt that I had a partner in crime, making it easier. My husband became a vegetarian in January and I still have three that eat meat. My blog has been focusing more on vegan recipes and will continue to do so.

This recipe is insanely good. I found it from Fully Raw Kristina who is a wildly popular raw vegan. I thought this would be the perfect recipe for the holiday as it got very hot and sunny here. Perfect light meal for a hot day. This would be a great salad for a bbq or party that you are throwing. Light and refreshing and a different twist on a typical fruit salad type dish.

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— Knead to Cook

Chocolate Cashew Protein Smoothie.

May 23, 2014 by Knead to Cook Filed Under: Beverages, Breakfast, Desserts, Fitness., Gluten Free, Nuts, Running/Races, Smoothies, Snacks, Vegan, Vegetarian, Vitamix, Wheat Free 2 Comments

Want a sip?

It’s Friday! It’s a long weekend and I’m so excited because today we head out to my favorite city, New York, to visit my best friend in the whole world and her family who are going to be there this weekend touring the awesomeness that the city has to offer. Since getting our puppy in December my trips to New York haven’t happened. I love NYC in the spring. I’m also so excited to be surrounded by vegan restaurants to try! I’m so happy I could burst.

Today I got up at 5 am and headed out for a run knowing I was going to be in the car for a bit today not moving around (I hate that). I haven’t been feeling my runs lately mostly because the heat and humidity have arrived and I’m so not a fan. But happily when I stepped outside, I found the weather cool and crisp. I was thrilled. I wanted to do 8-10 miles and at a slower pace around 8:30 mm. I just ran and loved it. I was faster than I wanted to be but I felt great. It went pretty fast and I arrived home and couldn’t wait to whip up a smoothie to speed along my recovery and energize me for a long day ahead.

This recipe is super delicious and totally kid-friendly. It’s packed with protein for muscle recovery and tastes so decadent that it feels like dessert – which it should feel like on a Friday of a long weekend when you’re husband takes Friday off too! [Read more…]

— Knead to Cook

Chana Masala.

May 21, 2014 by Knead to Cook Filed Under: Beans, Evolution Power Yoga 40 Days, Gluten Free, Indian-inspired., Vegan, Vegetarian, Wheat Free Leave a Comment

I love Indian cuisine. My problem is going out for it – it tastes too salty or greasy for my preference. The night I made this I had to whip up a quick dinner quickly because I had a board meeting. This is one of those dishes that you can make and leave covered on the stove over a very low flame until everyone is home for dinner – so it’s ready when you are! Love when that happens. This way I can grab a shower and my notes and not worry about food prep once the dish is done. You can serve this over zucchini noodles (grain free option), Basmati rice or I paired it with black rice that is gluten free. This dish is vegan and contains no nuts – perfect if you need a dinner idea for a party where people may have various allergies.

Great Meatless Monday dinner option as well but if you prefer – you can always pair this up with your favorite protein.

*Inspired by Oh She Glows cookbook.

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— Knead to Cook

Flourless banana peanut butter muffins.

May 20, 2014 by Knead to Cook Filed Under: Breakfast, Brunch, Desserts, Gluten Free, Muffins, Vegan, Vegetarian, Wheat Free 5 Comments

I know that their are thousands of banana muffin recipes out there in the blogosphere but I wanted to make something that my oldest (who has given up dairy and gluten) could eat happily not feeling like these were “different” like so many gluten free breads/treats are. Although the gf market has come a very long way, many items still taste like cardboard and I’m continuously on a mission for her not to feel like she’s left out with food choices. For these I went the flourless route. I used chunky peanut butter (organic) and some very ripe bananas. These came out great. Chocolate chips or nuts would also be a welcome addition to these as well. A treat the whole family can enjoy even those who are gluten free.

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— Knead to Cook

Almond butter chocolate smoothie.

May 19, 2014 by Knead to Cook Filed Under: Breakfast, Brunch, Evolution Power Yoga 40 Days, Fruit, Gluten Free, No bake/cooking required!, Nuts, Smoothies, Snacks, Vegan, Vegetarian, Vitamix, Wheat Free 2 Comments

This smoothie was my brainchild during my longish run yesterday. This is what I do when I run. I mediate, I pray for people in my life who need it and I create recipes. Some are successful and some are great failures. Thankfully this one was a huge success because after 8 miles, you tend to be hungry or you will be in the near future. This protein smoothie hit the spot for a post workout, easily digestible fuel. It’s really important to let your body heal the muscles you tore up immediately after a workout and not worry about trying to digest a big breakfast. I do smoothies within 30 minutes of the workout then eat a snack or breakfast about 1.5 hrs afterwards. I feel like my recovery time is faster when I do this.

This smoothie was also a hit with my girls. So totally kid approved! It tastes like a peanut butter cup only better for you!

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— Knead to Cook

Avocado Mint Cream Brownie Bars.

May 16, 2014 by Knead to Cook Filed Under: Brownies, Brunch, Desserts, Gluten Free, Ice cream, No bake/cooking required!, Nuts, Party Foods, Raw, Vegan, Vegetarian, Wheat Free 10 Comments

My husband bought me this awesome raw vegan cookbook for Mother’s Day and I have to say I’m drooling every night over the gorgeous photos. I’m new to a vegan diet. I’ve now been vegetarian for one year. I’m good at creating dinner recipes but raw desserts, I’m new at. I look at each cookbook as an education. I learn from techniques, ingredients, spice combinations etc. I love them! This recipe was a must-make! My kids adore mint and admittedly, so do I! These came together really fast and have been freezing the past few hours. I took them out to slice up and photograph (and sneak a taste) and I’m blown away! I did customize the recipe to my taste but this will now be a staple in my kitchen.
*Inspired by rawsome vegan baking cookbook.

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— Knead to Cook

And the 3 winners are….

May 15, 2014 by Knead to Cook Filed Under: Pasta 1 Comment

And the winners are… (insert drum roll please)

Bailey (via kneadtocook.com)

Wendy (via kneadtocook.com)

Melissa Russell (via Instagram)

Bailey and Wendy, I’ve emailed you. Melissa I will Instagram you. Please make certain to email me at robin@kneadtocook.com with your mailing address so you can get your month supply!

oxo
Robin

— Knead to Cook