Archives for June 2015

Banana Quinoa Muffins. Vegan. Gluten Free.

June 4, 2015 by Knead to Cook Filed Under: Breakfast, Brunch, Desserts, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Muffins, Quick Bread, Vegan, Vegan proteins, Vitamix, Wheat Free 7 Comments

Banana Quinoa Muffins. Vegan. Gluten Free.

I love finding new ways to use leftovers. I started making my dogs’ food instead of buying it for them when my sweet lab was diagnosed with cancer a few weeks ago. I made a ton of quinoa and wanted to use it to add to some muffins. Quinoa is such a great protein source for vegans. Quinoa is packed with: Protein: 8 grams, Fiber: 5 grams, Manganese: 58% of the RDA, Magnesium: 30% of the RDA, Phosphorus: 28% of the RDA, Folate: 19% of the RDA, Copper: 18% of the RDA, Iron: 15% of the RDA, Zinc: 13% of the RDA, Potassium: 9% of the RDA, over 10% of the RDA for Vitamins B1, B2 and B6 and small amounts of Calcium, B3 (Niacin) and Vitamin E.

Quinoa adds a nutty flavor, extra moisture and texture to these muffins. Kids love them and they make a perfect snack or on-the-go breakfast. Gluten free and vegan. Gluten free muffins are typically dense in texture and more filling. If you’re looking for light and fluffy – pass on these.
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— Knead to Cook

Dijon Dill Chickpea Salad. Vegan. Gluten Free.

June 3, 2015 by Knead to Cook Filed Under: Beans, Breakfast, Brunch, Evolution Power Yoga 40 Days, Gluten Free, No bake/cooking required!, Nuts, Raw, Vegan, Vegan proteins, Wheat Free, Your Life Edit Foundations 7 Comments

Dijon Dill Chickpea Salad. Vegan. Gluten Free.

My garden is bustling right now. Fresh herbs are bountiful and I’ve been craving some chickpea salad. I normally cook according to what I’m craving at the moment… I think most people do.

Let’s focus on one component of this recipe… the chickpea. Did you know that chickpeas contain choline is a very important and versatile nutrient in that help with sleep, muscle movement, learning and memory. Choline also helps to maintain the structure of cellular membranes, aids in the transmission of nerve impulses, assists in the absorption of fat and reduces chronic inflammation. Contain high fiber which help to lower cholesterol and reducing the risk of heart disease. The potassium, vitamin C and vitamin B-6 content, coupled with the lack of cholesterol found in chickpeas, all support heart health. Food is medicine. I know I preach it a lot but I want you to know what you’re eating and how it impacts the body.

I obviously don’t use mayo and have never been a fan. I simply swapped that out with Dijon which amps up the flavor. This is great on salad greens, with crackers, toasted bread or in a bowl straight up.
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— Knead to Cook

Strawberry Coconut Ice Cream. Vegan.

June 2, 2015 by Knead to Cook Filed Under: Brunch, Desserts, Evolution Power Yoga 40 Days, Frozen Pops, Fruit, Gluten Free, Ice cream, Running/Races, Vegan, Vitamix 2 Comments

Strawberry Coconut Ice Cream. Vegan.

After a day of recipe creation, testing and prepping then finally getting my kitchen cleaned up – in walks my father with several pounds of fresh strawberries from our strawberry patch. They were super ripe… and I needed to do something quick. Warm temperatures…. hmmmm let’s make some coconut milk ice cream. My daughter is gluten and dairy free so I’m constantly making her banana ice cream found here, here and here. But I’ve wanted to make some coconut milk ice cream for her that would be a bit of a departure. End result… she loved it!
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— Knead to Cook

Quinoa Pizza Crust. Vegan. Gluten Free.

June 1, 2015 by Knead to Cook Filed Under: Evolution Power Yoga 40 Days, Fitness., Gluten Free, Grilling, Pizza, Running/Races, Snacks, Vegan, Vegan proteins, Wheat Free 2 Comments

Quinoa Pizza Crust. Vegan. Gluten Free.

Happy Monday & June! I love new months… why? Well a fresh new slate. New goals. New experiences. And summer! Okay so onto food – a few months ago I received Deliciously Ella by Ella Woodward’s vegan cookbook. I haven’t had a chance to try out any recipes until last Friday. With my oldest being gluten and dairy free – I knew we had to try this crust out for our traditional Friday pizza night. Although many think that quinoa crust is a new thing – it’s been floating around the internet for several years. It had crossed my radar on Pinterest in 2012 but got lost in the shuffle of life. I’m so happy I tried Ella’s. It was quite good paired up with my kale pesto and topped with our vegan favorite cheese. It is crazy easy to prepare but preparation is necessary the night before. I hope you give this one a try.

Thinking this would also working nicely making a dessert pizza – adjusting the seasonings you add. Think cinnamon and some vanilla extract. Top with nut butter and some vegan chocolate chips for a dessert pizza. Maybe something you see in the future.

This crust works well once par cooked on the outdoor grill for a few minutes to crisp it up.
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— Knead to Cook