Archives for March 2015

Vegan Almond Butter Chocolate Covered Eggs.

March 31, 2015 by Knead to Cook Filed Under: Candy, Easter, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Vegan, Vegan proteins 1 Comment

Vegan Almond Butter Chocolate Covered Eggs.

So Easter is just days away and I thought I better get started on my almond butter eggs. My only focus now is to keep these away from my hungry teens. These eggs can be made to your dietary needs. Sun butter can replace the almond butter. OR if you prefer~ you can use peanut butter. I recommend Justin’s. If you aren’t vegan – you can use regular dairy chocolate chips. Sprinkles or toppings – whatever you prefer. Toasted coconut would also be fantastic! Also, great to make with your kids!
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— Knead to Cook

Spring chickpea salad with a Dijon dressing. Vegan. Gluten free.

March 30, 2015 by Knead to Cook Filed Under: Beans, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Raw, Running/Races, Salads, Vegan, Vegan proteins, Wheat Free 1 Comment

Spring chickpea salad with a Dijon dressing. Vegan. Gluten free.

Spring has arrived on the calendar and sporadically makes an appearance here and there weather-wise in Pennsylvania. We’ve had some glorious days but still many chilly ones. Despite the chillier onset of spring, my mind has been going to lighter food inspirations. Easter is so early this year and menu planning has been on the forefront.

This salad is super easy to prepare. You can use what veggies you love or have on hand. And this type of salad is always better the day or two after preparation so that the vegetables and beans can absorb the flavors from the dressing. Honestly, I love foods I can make a day ahead of time so it allows me time to prepare the foods I can’t do that with on the menu.

This can be served as a side dish salad or on its own. Great source of vegan proteins and vitamins. I like adding whatever other seasonal veggies are available at the market like garlic scapes, chives, pickled or roasted beets, or spring onions.
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— Knead to Cook

OXO Spring Cleaning.

March 29, 2015 by Knead to Cook Filed Under: Life., Product Review. Leave a Comment

Spring is here, however the weather isn’t indicating that so much… but it is time to start the spring cleaning process. Cleaning out closets, garages and prepping for a neighborhood garage sale. Does your neighborhood do this? It’s a great way to clean out and make some extra money. I typically use that money for mulch, flowers and plants for my garden. New outdoor decor and sprucing up. I hate wasting and throwing things out when others can use them.

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— Knead to Cook

Orange Teriyaki Marinated Tempeh. Vegan. Gluten Free.

March 26, 2015 by Knead to Cook Filed Under: Beans, Brunch, Gluten Free, Vegan, Vegan proteins, Wheat Free 1 Comment

Orange Teriyaki Marinated Tempeh. Vegan. Gluten Free.

Have you tried tempeh yet? You really need to! Can be found in most grocery stores in the health food aisle. Once steamed, this protein absorbs flavors beautifully! It’s so versatile. It’s packed with protein. Tempeh is a great vegan protein. It LOVES marinades. Tempeh is also an incredibly affordable protein. I got this block of tempeh at Trader Joe’s for $1.99! Tempeh is wonderful paired with rice, quinoa, broken up and placed in chili or used in tacos.

This can be made well in advance – I’ve marinated for 2-3 days or for just a few hours. Really easy and super tasty. Perfect weeknight meal idea.

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— Knead to Cook

Lemon Roasted Asparagus. Vegan.

March 25, 2015 by Knead to Cook Filed Under: Breakfast, Brunch, Easter, Evolution Power Yoga 40 Days, Gluten Free, Vegan, Wheat Free 2 Comments

Lemon Roasted Asparagus. Vegan.

Finally getting my legs back post marathon soreness and a touch of stomach bug yesterday. I had purchased two beautiful bunches of asparagus that I wanted to roast. I’ve been thinking about spring, lighter, fresher menu ideas. This recipe is so easy and would be perfect for a brunch, Easter or a side dish for your main protein.

This dish is super easy to fix and let roast. The flavors all pop and scream spring.

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— Knead to Cook

Yuengling Shamrock Marathon Race Recap – The Run.

March 24, 2015 by Knead to Cook Filed Under: Fitness., Running/Races 10 Comments

I all began with an email back in late December. Phoenix Marathon was coming up and I had several friends offer me a bib to run. I had just had my final finger surgery and just getting back into training – I kept passing up the bibs. In the meantime, my friend from high school had signed up for the Yuengling Shamrock marathon that was a month later. I considered it and then dismissed it. Then one day it all began. I had run two longer runs post surgery [Read more…]

— Knead to Cook

Cinnamon Oatmeal Protein Smoothie. Vegan. Gluten Free.

March 19, 2015 by Knead to Cook Filed Under: Beverages, Breakfast, Brunch, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Running/Races, Smoothies, Vegan, Vegan proteins, Wheat Free Leave a Comment

Oatmeal Date Protein Smoothie.

Just home from a short and easy 4 miler run at the gym. This run helped to calm some nerves that have been stirring this week. Taper craziness is a real thing!

I wanted to share this recipe early with you all before I head out for a day of meetings. Last night by dinnertime, I wasn’t really hungry. I had been grazing pretty much most of my day. I wanted carbs without a lot of fiber. Building up glycogen stores. Repairing muscles. I wanted a small smoothie that provided a protein punch and this hit the mark. Reminded me of a cinnamon oatmeal cookie. Totally kid-approved as well. Would make a great kid’s on-the-go breakfast, snack or even dessert.
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— Knead to Cook

Secretly veggie-packed marinara sauce.

March 18, 2015 by Knead to Cook Filed Under: Brunch, Evolution Power Yoga 40 Days, Gluten Free, Pasta, Sauces, Vegan, Wheat Free 2 Comments

Secretly veggie-packed marinara sauce.

This week is known as my taper week. Sunday was my last double digit run of 10 miles. This is the week I rest my body. Lower running mileage. Fuel, restore and replenish. Think of it as a rest day that pretty much lasts all week. As good as it sounds, it becomes a bit maddening. Why? Well I run to get rid of the craziness and now I’m not running that much… at all. So with a lot of time to rest and think… your mind goes to all sorts of places. Good, bad and ugly. On a positive note, I’ve gotten a solid 9 hours of sleep each night. Fueling has NOT been an issue as I love to eat. I’ve been reading a ton. My Bible, my new book. Praying. Meditating. It’s all good. Well, until my nerves hit then I can either cry or just plain freak out. There you have it. I’m human. I suffer from nerves prior to a big race just like everybody else. It is what it is. And its happening to me now.

I haven’t been cooking all that much this week as I’ve really tried to be off my feet as much as possible. This sauce I made Monday. My youngest had been asking for spaghetti and I haven’t made it in a while. This time, I made it with extra veggies I had on hand but hid them nicely so said youngest child doesn’t make a big deal about what was in the sauce. Even at 13 – almost 14, we still inspect our food.
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— Knead to Cook

Rosemary roasted fingerling potatoes.

March 16, 2015 by Knead to Cook Filed Under: Brunch, Evolution Power Yoga 40 Days, Gluten Free, Potatoes, Thanksgiving, Vegan, Vegetarian, Wheat Free 4 Comments

Rosemary Roasted Potatoes.

Yesterday, while strolling through Trader Joe’s I stumbled upon these sweet tiny potatoes in mesh bags. I grabbed three bags and thought they would be fun for our St. Patrick’s Day dinner – a twist on typical bangers and mash. I am hosting a meeting tonight at my house and wanted to prep these early so I had them ready for tomorrow – plus they roasted while I cleaned my house. These are totally fun and easily popped into your mouth – kids love them and they are a bit of a departure from typical fries. You can slice regular potatoes or use fingerlings if you can’t find these little baby potatoes. Perfect for breakfast, a lunch side, snack or with dinner.

This recipe is super forgiving and not strict to follow at all. You can use as many potatoes as you have on hand or need, use as little or as much seasoning as you like. But they are addicting.
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— Knead to Cook

Food processor peanut butter muffins. Vegan. GF.

March 12, 2015 by Knead to Cook Filed Under: Breads, Breakfast, Brunch, Desserts, Evolution Power Yoga 40 Days, Gluten Free, Muffins, Running/Races, Vegan, Vegan proteins, Vitamix, Wheat Free 2 Comments

Easy PB Muffins. Vegan. GF.

Looking for a super easy recipe for muffins that you can whip up all in your food processor? Yep, got you covered! These are a great quick after-school recipe idea or if you have to bake for an event at the last minute. I make these straight up or I top with vegan chocolate chips. They are insanely moist. They prep, bake and are ready to serve in less than 18 minutes! Seriously.

Gluten free and vegan.
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— Knead to Cook