Archives for October 2015

Friday Favorites Series.

October 30, 2015 by Knead to Cook Filed Under: Friday Favorites Series, Gift ideas, Holiday, Life., Running/Races, Vegan 1 Comment

I’ve been wanting to go back to sharing some of my current favorites – geez I did this over 2 years ago and let it fall by the waist side. So today, I’m back at it. My blog isn’t just about food or running… or at least I don’t want it to be. I want to share some of my favorite finds with you. Food. Clothing. Whatever! I’m lucky enough to test out about 25+ products a month from various companies and I want to share what my favorites are along the way. Most don’t make it, to be quite honest. I’m pretty picky about what I put in or on my body nowadays. In my pursuit to expand my vegan diet to my lifestyle – a lot has changed for me and continues to do so. So sit back and read along. I hope you find some products to try or test out yourself. Better yet, maybe even a gift to share this holiday season.
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— Knead to Cook

Spiced Pumpkin Granola Parfait. Vegan. GF.

October 29, 2015 by Knead to Cook Filed Under: Brunch, Desserts, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Holiday, No bake/cooking required!, Nuts, Party Foods, Vegan, Vegan proteins, Vitamix, Wheat Free Leave a Comment

Spiced Pumpkin Granola Parfait. Vegan. GF.

Pumpkin game still going strong in my kitchen. I think I’ve whipped up my 20th batch of these pumpkin banana muffins today while I was also making these. I’ve been toying around with pumpkin parfaits for our Thanksgiving menu instead of the traditional pie, which no one really cares for. In my house, individual desserts always seem to be a bit of a hit. They are just the right size, so you avoid more overeating on Thanksgiving and they look beautiful when served.

Today was a test run and I used Purely Elizabeth granola and a gf graham cracker version with some cocoa nibs. Both were a hit and you can customize by what your guests would like or offer a variety. So much fun to make and so forgiving. I love food that’s forgiving because I’m always making mistakes.
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— Knead to Cook

Simple Sage Squash Soup. Vegan. GF.

October 27, 2015 by Knead to Cook Filed Under: Brunch, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Soups, Thanksgiving, Vegan, Vegan proteins, Vitamix, Wheat Free, Your Life Edit Foundations Leave a Comment

Simple Sage Squash Soup. Vegan. GF.

Seasonal food shopping is essential to a healthy diet. Why you may ask… Eating seasonal foods purchased from local farmer’s markets means your food hasn’t been shipped from other countries. Purchasing locally grown foods that are seasonal broadens your world up to trying different foods you may have never tried before. Local CSA’s like Lancaster Farm Fresh, which is a regional CSA I use, offers organic, freshly harvested produce and vegetables. Fresher ingredients. Supporting local businesses and farmers. And I promise you one of the biggest benefits is on the bottom line. You buy seasonal food from local growers and I promise your dollar will go a lot further than you think. I can typically buy 3-4 reusable grocery bags of food at my local farmer’s market for about $25 to $30!

I was on a roasting kick, as I normally am, on Saturday and created this super easy recipe. Freezes well. Great meal prep ahead idea. The flavors deepen over several days only making this soup better. It’s creamy texture is all from the vegetables without any added dairy. I hope you love this as much as we do.
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— Knead to Cook

Flourless Oatmeal Almond Butter Bars. Vegan. GF.

October 22, 2015 by Knead to Cook Filed Under: Breakfast, Brownies, Brunch, Cookies, Evolution Power Yoga 40 Days, Gluten Free, Holiday Baking Ideas, Nuts, Running/Races, Vegan, Vegan proteins, Wheat Free 4 Comments

Oatmeal Almond Butter Bars. Vegan. GF.

Happy almost Friday!!! While roasting up some butternut squash for soup tonight I thought I would make these oatmeal almond bars to stave off the chocolatey cravings that have been happening in my kitchen this week. My oldest has started swimming and my youngest is ending her hockey season. But food consumption is at a peak for sure. Do you notice this in your house? I feel like I’ve been on a cycle of muffin/cookie making big time the past two weeks. Maybe colder temps are driving up the appetites.

This bar recipe yields 8 rectangular pieces or 16 bite-sized cubes. I drizzled some with melted vegan chocolate and some without as my husband is allergic. Think of these as a bar/muffin combination. Soft texture with filling ingredients that makes a great snack. Carbs and protein to keep you fueled.
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— Knead to Cook

Running: Change of Heart. Lucy Blog Post.

October 20, 2015 by Knead to Cook Filed Under: Fitness., Lucy Let's Go Post, Sponsored, Vegan 2 Comments

When Lucy Activewear asked me to write a post about my change of training/approach in running I was excited and overwhelmed. This has become such a passionate subject to me but something that I feel that can be overwhelming. I took a deep breath and wrote from my heart, literally. My journey from marathon #2 in March through Ultra Marathon in early October. It’s certainly been quite a humbling journey but an eye-opening one for me personally. I hope it sheds some light on not being defined by a pace or time that you run but by the journey and ultimate achievement which is far more valuable. Click here to read my post.
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— Knead to Cook

White Bean and Kale Soup. Vegan. GF.

October 19, 2015 by Knead to Cook Filed Under: Beans, Evolution Power Yoga 40 Days, Gluten Free, Soups, Vegan, Vegan proteins, Wheat Free 2 Comments

White Bean and Kale Soup. Vegan. GF.

Okay does anyone else feel like October is flying by? We actually had a few snowflakes yesterday… but wait?! I was just wearing shorts on my run a few days ago and yesterday I was bundled up wearing winter running gear with two layers of gloves. Wow. Okay. I don’t want to complain about the weather or the seasons. I love fall and know that it brings some wicked cold days interspersed with lovely fall afternoons. Embrace the moment we’re in. It’s a constant reminder.

In the spirit of fall… I soaked some white beans on Friday night thinking it would be a lovely Saturday soup that could simmer all day. Worked out perfectly and it was even better on Sunday as a leftover for footwall watching. I’m a huge soup fan especially on really chilly days. Plus having leftovers makes for super easy lunches or quick dinner ideas. Beans are an excellent source of protein (perfect for vegans) and so is kale. The number one question every vegan gets on the planet…

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— Knead to Cook

Vega Protein Chocolate Chip Cookies. Vegan GF

October 16, 2015 by Knead to Cook Filed Under: Brunch, Cookies, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Holiday, Holiday Baking Ideas, Party Foods, Vegan, Vegan proteins, Vitamix, Wheat Free 8 Comments

Vega Protein Chocolate Chip Cookies. Vegan GF

I realize I’m a blogger… but I’m at a lack of words for these cookies. Rest assured… I’ll find something to say. Swimming has started and I always feel badly that my daughter (who is gf/df) doesn’t have enough snacks for after school/before swim or after as a treat. I’ve been working on gluten free chocolate chip cookies and they’re hard. Gluten free baking is hard but when you find that sweet spot… BIG score!

I’m an overachiever if you didn’t realize that already. I wanted to add protein to this sweet treat that would make them even better post-workout. When I met with my Vega favorites at Expo East – they gave me a new Vega Essentials protein powder that dissolves perfectly. I knew it would be incredible for baking… and I was right. The protein added a lovely punch of vanilla and was perfect blended into the dough. I even tasted the raw dough and it was so good. You need to make these… go! Seriously 🙂
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— Knead to Cook

Peanut Butter and Co. Mighty Nut PB Overnight Oats. Vegan. GF.

October 15, 2015 by Knead to Cook Filed Under: Breakfast, Brunch, Evolution Power Yoga 40 Days, Fitness., Giveaway!!!, Gluten Free, No bake/cooking required!, Snacks, Vegan, Vegan proteins, Wheat Free 19 Comments

Peanut Butter & Co. Mighty Nut PB Overnight Oats. Vegan. GF. *Sponsored.

I made a big batch of this last night so breakfast was ready for teenagers that leave no time for breakfast in the morning and for me who had a long run on tap. In the morning I put out various toppings and they can grab and go. Nutrient and protein dense – just what they need for their day at school and practice afterwards. Plus I love oatmeal so much for pre-run fuel. This recipe is super forgiving just add what you love. I added Peanut Butter & Co. Mighty Nut powdered peanut butter , which is a great protein source without a lot of the fat that traditional nut butters have. I also love adding it to pancakes, smoothies or cookie recipes. #eatmighty

I’m also giving away one container of Peanut Butter & Co. Mighty Nut powdered peanut and measuring spoon. MightyNutDisclaimer

Please leave a comment on this post of which flavor you would like if you win the giveaway. Please leave your email for me to contact you on October 26th. U.S. Residents only.

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— Knead to Cook

Balsamic Orange Marinated Tempeh. Vegan. Gluten Free.

October 12, 2015 by Knead to Cook Filed Under: Beans, Fitness., Gluten Free, Running/Races, Vegan, Vegan proteins, Vinaigrette, Wheat Free Leave a Comment

Balsamic Orange Marinated Tempeh. Vegan. Gluten Free.

Do you ever marinade your choice of protein and forget about it? That’s what I did with this tempeh. I sliced it up and made a new marinade and put it in my refrigerator door and forgot about it. For days. So last Taco Tuesday I remembered that I had it and opted to make it as our vegan protein. The marinade was lovely and I wanted to share it all with you. This recipe would work out great with tofu (once you’ve pressed the water out of it).

And my apologizes for not posting a lot last week. Part of being a recipe creator/blogging is creating recipes for companies that I may or may not be able to share on my personal blog. That was pretty much all of last week along with recovering/learning to walk again etc. from my ultra. Okay enough gibberish… onto the recipe.
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— Knead to Cook

Chocolate Almond Brownie Cupcakes. Vegan. GF.

October 9, 2015 by Knead to Cook Filed Under: Brunch, Desserts, Gluten Free, Muffins, Nuts, Party Foods, Vegan, Vegan proteins 2 Comments

Chocolate Almond Brownie Cupcakes. Vegan. GF.

I had trouble naming this recipe. It rarely happens but after taste testing (this was my 3rd attempt) this very dense, deep chocolatey/almond cupcake the category didn’t seem quite as fitting. This “cupcake” is more like if a cupcake and a brownie had a baby. Totally vegan and gluten free. This recipe was created in honor of Cookies for Kids’ Cancer and I’m honored to work with OXO for another year. I love OXO kitchen gadgets. They’re pretty much all I use. But more on that later… let’s get to the recipe.

Look for this logo on participating OXO supplies to help support Cookies for kids’ cancer.

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— Knead to Cook