Archives for May 2015

Grilling with Colavita. Vegan.

May 11, 2015 by Knead to Cook Filed Under: Breads, Brunch, Condiments, Dips, Dressings, Evolution Power Yoga 40 Days, Gluten Free, Grilling, Grilling/Rubs/Sauces, Italian-inspired, Party Foods, Pasta, Salads, Side dish, Vegan, Vinaigrette 3 Comments

I was thrilled to have the opportunity to team up with Colavita to create some recipes for grilling season. Being an Italian girl and vegan – I thought I would take you on a food journey grilling up vegan style versus the classics you’ve come to expect during grilling season. Plus moving outside to grill for friends and family, enjoying warm and sunny weather – there is nothing better after a long winter.

I created three recipes to share. Each have a fun twist and are a cinch to prepare. Great for parties and get-togethers. Healthy options you can pair up with your favorite protein. Now let’s start this grilling journey…
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— Knead to Cook

Almond Butter Oatmeal Bars. Vegan. Gluten Free.

May 7, 2015 by Knead to Cook Filed Under: Breakfast, Brunch, Cookies, Desserts, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Holiday Baking Ideas, Nuts, Running/Races, Snacks, Vegan, Vegan proteins, Wheat Free 2 Comments

Almond Butter Oatmeal Bars. Vegan. Gluten Free.

The weekend is in sight! And that means Mother’s Day is too. Are you prepared? We have fun plans for Sunday. I hope you have something relaxing, fun or exciting in the works. Homemade gifts I find the most touching. I think these would make the perfect gift for that special woman in your life. Kids can easily make these with a little help and they package up nicely with a cute ribbon.

This recipe was inspired by Ella Woodward’s cookbook and I have to say… they are so delicious. They aren’t overly sweet, which was exactly how I love my oatmeal bars. These bars are packed with protein, potassium and oats contain manganese, selenium, phosphorus, fiber, magnesium, and zinc. Oats are also rich in carotenoids, tocols (Vitamin E), flavonoids and avenanthramides – a class of polyphenols. So they aren’t just tasty… they are good for you and do a body good. So much better than pre-packaged granola bars from the store.

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— Knead to Cook

Rosemary Roasted Carrots and Sweet Potatoes. Vegan. Gluten Free.

May 6, 2015 by Knead to Cook Filed Under: Brunch, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Potatoes, Side dish, Thanksgiving, Vegan, Wheat Free 2 Comments

Rosemary Roasted Carrots and Sweet Potatoes. Vegan. Gluten Free.

Hump day already?! Summer is coming fast and furiously. Our weather has moved over to warm, sunny days. We’ve been grilling a lot more lately and with a lot of garden planted – I’ve been using some fresh herbs in some of my favorite recipes like this one.

I’ve been working on several jobs this week that are coming up so it limits my free time for recipe testing but I wanted to share one of my favorite recipes. Rosemary roasted carrots and sweet potatoes (insert major heart emojis). Benefits of carrots are packed with carotenoids; which help lower the risk of heart disease. Improve vision. Vitamin A helps flush toxins from the body. Vitamin A also helps prevent damage from the sun. And they possess anti-cancer properties.

Sweet potatoes are packed with fiber and potassium. They contain Vitamin D which is critical for immune system and overall health. Sweet potatoes are a great source of magnesium, which is the relaxation and anti-stress mineral. Magnesium is necessary for healthy artery, blood, bone, heart, muscle, and nerve function to name just a few benefits.

Rosemary has been revered since ancient times for its medicinal properties. Rosemary was traditionally used to help alleviate muscle pain, improve memory, boost the immune and circulatory system, and promote hair growth. It is also a good source of iron, calcium, and vitamin B6.

This recipe is very simple and pretty much full-proof. I hope you enjoy!

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— Knead to Cook

Almond Butter Banana Mousse. Pie Filling. Vegan. Gluten Free.

May 5, 2015 by Knead to Cook Filed Under: Breakfast, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Party Foods, Running/Races, Snacks, Vegan, Vegan proteins, Vitamix, Wheat Free 3 Comments

Almond butter and banana mousse. Pie Filling. Vegan. Gluten Free.

Happy Cinco de Mayo! Okay so my post today should be something taco-ish, Mexican-themed, right? Ummm well it isn’t. I’m short on time and loaded with dentist appointments for my youngest -who is getting ready to have her braces off. Plus I’m working on a big, multi-recipe job that is taking up a lot of my free time. So much like you… I’m prioritizing and I didn’t want to neglect my blog today. So with that in mind… I created a 5 minute or less dessert idea. This will be our dessert tonight after our Cinco de Mayo Taco Tuesday fiesta. Plus I love desserts that are actually good for you. Packed with protein and are guilt free! For the win. [Read more…]

— Knead to Cook

OXO Spring Gardening.

May 3, 2015 by Knead to Cook Filed Under: Product Review., Sponsored, Vegan, Wheat Free Leave a Comment

The weather has turned insanely springy and just lovely. Temperatures are supposed to be in the high 70’s and low 80’s. Perfection. We’ve been working on the garden little by little. Thus far chives, kale, spinach, cilantro, mint, radishes, strawberries, garlic, Swiss Chard carrots, basil, Rosemary and peas are planted and in full gear. This week we plan on hitting up the nursery for flowers and the rest of our veggies and herbs to plant.

OXO sent me some awesome tools to try out in the garden. We are very fortunate to be able to compost all of our refuse from our kitchen. Veggies/fruit as well as other items like coffee grounds, tea that we don’t throw out. Our soil is rich and packed with nutrients from all of the scraps. The tools helped to churn up the soil and get it ready for more plants and seedlings. I want to share some fun pics from today’s gardening.
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— Knead to Cook