Food & fitness obsessed girl.
TGIF people!!! It has seemed like the longest week ever – probably because of snow delays and days off for my kids. The disruption in schedule throws me off I admit it. Jobs get delayed. Things get delayed. So now that everyone is back on a schedule I hope to get my schedule back on track.
So the last Friday Favorites for January edition is packed with fun goodies. I hope you enjoy everything I’m loving lately.
— Knead to Cook
Three Bean Quinoa Chili Verde. Vegan. GF.
Snow on the ground and I’m all over making a big pot of chili. All the beans, warm spices – there is just something that comforts your soul and warms you to the bone. Coincidentally, that is very much necessary these days. Plus this is a bowl loaded with vegan protein from the quinoa and beans. This recipe is insanely easy to make and you can set it and forget it – allowing it to simmer and work it’s flavor magic. I served this with homemade cornbread but tortilla chips would also be fun.
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— Knead to Cook
Vegan Chorizo and Lentil Stew. Gluten Free.
So unless you’ve been completely off the radar this weekend you know that the east coast was pretty much obliterated by Jonas. Wow! We got about 28 inches or so… after 10 inches what do the specifics really matter? Saturday we woke up to about 14 – I helped snow blow and then I migrated into my master bedroom to paint all day long. This chasing Friday’s massive closet and drawer clean out of two bedrooms. I hate to seriously share how many bags we donated to the local thrift store. My bedroom was completed by 8pm Saturday night. Sunday the snow had ended and I took to the kitchen to cook all day -post run.
This recipe is a fun take-off on a sausage and lentil stew. Completely vegan and gluten free. Fairly easy to make and I just let it simmer for a few hours and it was ready for dinner when we were.
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— Knead to Cook
Friday is here and as we brace for our first snowstorm of the winter 2016 (insert sarcasm). I’m trying to see the positive in the arrival of this storm – with everyone home and safe, I feel better but sadly my youngest daughter’s church retreat was postponed. But I’m stocked up on bananas, beets and farmer’s market goodies so I’ll be cooking up a storm. Plus my resolution for the year is cleaning out/decluttering and painting rooms in my house that I haven’t done already. My bedroom is the first on the list.
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— Knead to Cook
Did you make a New Year’s resolution to eat healthy? Prep food ahead of time? Make and eat breakfast each day? Breakfast is the most important meal of the day – hand’s down. You need to fuel to catapult you through your day and this easy breakfast will just do that. Oatmeal is a carbohydrate and protein-rich source that provides calories and energy. Have low glycemic index which aids in burning fat while exercising. High soluble fiber, which is heart healthy and oatmeal contains both calcium and potassium which can aid in reducing blood pressure. I also add some superfood chia seeds and ground flax for more fiber impact. Food is medicine.
Kids love making these little breakfast cups and when involved – they are most likely willing to eat their creations. You never know – their flavor combinations may just win over palates and get their day started off on the right fit too.
Taking a few minutes on Sunday to prep the base of the oatmeal and from there – it will take you less than a minute each evening to customize your overnight oats. They are totally portable and are ready when you are in the morning. I’ll share some of my favorite varieties but you are only limited by your imagination.
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— Knead to Cook
Tofu Taco Salad. Vegan. GF.
Looking for a fun way to use up your taco leftovers? I got you covered. I normally have a bunch of random leftovers after our Taco Tuesday dinner and I hate wasting food as it gets inevitably pushed to the back of the fridge to be lost for basically ever. This salad can clearly be made with any protein of your choice but I wanted to share my taco tofu recipe that is great over nachos, in tacos or wherever you would traditionally use ground beef/chicken or turkey – great way to incorporate more plant based foods into you menu.
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— Knead to Cook
Buffalo Cauliflower Bites. Vegan. Gluten Free.
Happy Monday everybody! I hope you’re enjoying your three day weekend. Winter has arrived. Yesterday I ran in shorts. Today.. it turned cold. Actually frigid. We’re basically held up inside because the winds are whipping and I don’t want to go outside. I’ve been getting caught up on decluttering closets and rooms. This weekend I’ve heard reports that we’re going to get a Nor’Easter. I pray this isn’t true but I’ll be ready if we do. I have big plans… painting our bedroom. Ha. I need to control my excitement.
Yesterday I made my cauliflower bites for play-off watching and per usual, they were gobbled up quickly while screaming and cheering. These bites are perfect for Super Bowl watching and snacking. You can easily use regular AP flour or gluten free if necessary. And if you like spicy – add a dash of cayenne to kick these up a notch. I hope you enjoy!
— Knead to Cook
Almost the weekend!!! Big smile on my face for sure. It has seemed to be the longest week ever (one kid with strep and one with a reaction to an rx). With my youngest has been battling strep and a nagging cold —-I’ve been busy training, cooking and sanitizing pretty much everything in sight.
One of my goals for 2016 is to share my favorites with you all each Friday no matter how in-depth or not. So this week’s favorites include…
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— Knead to Cook
Buckwheat Groat and Almond Pizza Crust. Vegan. GF.
Oh pizza I love you so however gluten free pizza… you leave me quite despondent. Gluten free items, although better than years ago, are still typically lackluster. Since my daughter gave up gluten and dairy 3 years ago, I gave up gluten as well. Admittedly, her cystic acne cleared up and I’ve never felt better. Gluten is an inflammatory in the body and how it manifests can vary from acne to severe stomach issues and everything in between.
I’ve tried every type of pizza crust out there. Quinoa. Potato. Gluten free pizza crusts. Is it too much to ask for a crispy crust that can hold up to toppings if I so desire? Well I’ve been working on this crust for about a month or two and finally got all of the details down pat. I even managed to get the crust paper thin per my daughter’s request. I hope you give this recipe a try. I made 4 good sized personal pizzas out of this recipe or 1 large and two smaller personal for reference. Another great use for this crust — roll it as thin as you can, top with some Himalayan sea salt. Slice into bite-sized squares and bake. ANDDDDDDD ~~~~~This crust makes a great crispy gluten free cracker for dips, hummus or just plain snacking.
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— Knead to Cook
Raw Peanut Butter Bars. Vegan. GF.
I’m always testing out bar recipes for my kids and husband. I feel like I can’t keep enough healthy dairy and gluten free snacks in my house. This is definitely a problem during swim season with a voraciously starving teenager. The struggle is real. 😉
This recipe could also be used as a pie – springform pan would be best. Would also be fun drizzled with melted dark chocolate (recipe for a sauce below). It is decadent so a little goes a long way. Plus a great vegan protein source and who doesn’t love more peanut butter in their life?! My husband and kids have loved these as a post dinner treat right from the freezer.
— Knead to Cook