Knead to Cook

Food & fitness obsessed girl.

Archives for June 2016

Let’s Go Lucy Blog Post Mediterranean Summer Salad. V. GF.

by Filed Under: Brunch, Dressings, Evolution Power Yoga 40 Days, Gluten Free, Italian-inspired, Lucy Let's Go Post, Salads, Side dish, Sponsored, Vegan, Vegan proteins, Vinaigrette, Wheat Free Leave a Comment

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Summer is here! I’m so excited.  Warm, sunny longer days.  All the fresh local fruits and vegetables. Farm stands.  Gardening and get togethers with friends and family.  After what seemed to be an endless winter, as it always is in the Northeast, I’m so ready for carefree summer days.

We love eating dinner outside in the summer.  Weekends are made for slow-paced evenings with friends- eating, laughing, time by fire just enjoying special moments.  To be honest… food is always on my mind.  I love hosting and my food always needs to be easy, fresh and seasonal.  Because so many people have various dietary restrictions, and with most of my family being plant-based, I love to infuse my menu with food that is allergy-free for most.  No nuts, seeds, meat and dairy-free.  This salad is a twist on a classic salad that is protein-packed and infused with the brightness of fresh lemon.  This salad is great on it’s own for lunch or an easy dinner or to take to a pot luck or pool party.  I also will share tips on how to keep this salad crunchy and fresh without it getting soggy after a few hours.  This recipe is very flexible with the ingredients so you can get creative infusing flavors you love.  I hope you enjoy this recipe as much as we do.

Click here to view the recipe.
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— Knead to Cook

Pressure Cooker Red Lentil Curry. Oil free. V. GF.

by Filed Under: Brunch, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Indian-inspired., Pressure Cooker, Soups, Stews, Vegan, Vegan proteins, Wheat Free, Your Life Edit Foundations 54 Comments

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Red lentil curry in under 15… yes, please!  I recently landed a very large private chef job & I purchased my Instant Pot in preparation.  Large, healthy dinners without much thought in mere moments was needed for both our family (as I’ll be traveling weekly) and for my client.  I got the Instant Pot in the largest 8 qt size (it’s huge) and have been experimenting with it.  If you follow me on snapchat you may have seen some fun dishes I’ve been making.

This recipe is modified from Hannah Howlett’s.  It came out great and we’ve been enjoying for fast dinners or lunches on the run.  My daughter just ate a bowl for breakfast too.  This recipe is oil, salt and sugar free.  Packed with plant-based nutrients.  The flavors are over-the-top and I cannot say enough for how delectable this dish is… I hope you give it a try!

Without an further adieu… 

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— Knead to Cook

Berry Pancakes. Vegan. Gluten, oil and sugar free.

by Filed Under: 4th of July/Patriotic, Breakfast, Brunch, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Holiday, Nuts, Vegan, Vitamix, Wheat Free, Your Life Edit Foundations 3 Comments

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Berry pancakes to celebrate summer & the 4th of July in a fun way… with food!  I’m sorry I’ve been MIA last week.  Our youngest daughter is heading out on her first mission trip so we’ve been prepping, getting shots and shopping.  After we drop her off, we head on vacation for a few days before our oldest heads off to college for a week long course.  So excited but oh-so busy.

Yesterday, I finally got in the kitchen and wanted to use my plentiful stash of fresh berries.  Pancakes came to mind and I wanted to share this recipe with you all for quite some time now.  So easy and you can use whatever topping your crew is crushing on (ideas listed below if you need inspiration).  This recipe made about 8 very hearty sized pancakes.  No dairy, gluten or refined sugars and quite filling with the oatmeal and flaxseed.

Let’s get started…
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— Knead to Cook

Kale and herb hummus. V. GF.

by Filed Under: Beans, Breakfast, Condiments, Dips, Evolution Power Yoga 40 Days, Gluten Free, No bake/cooking required!, Snacks, Vegan, Vegan proteins, Vegetarian, Vitamix, Wheat Free 2 Comments

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This kale & herb hummus embodies all things summer. I love making hummus because it’s one of those recipes that is protein-packed (thanks to the mighty chickpea) and it’s so adaptable.  You can use whatever herbs you have growing in your garden or picked up from your local farm stand or market.

We use hummus on sandwiches, in lieu of a spread, for snacking and my personal favorite – as a salad topper instead of dressing.  I absolutely love it and it’s a wonderful avenue to eating more greens and beans. But you may not be convinced.  Many people still believe kale is merely a garnish but you’ve heard all the hype surrounding this veggie.  Kale has so many health benefits for the body.  Just take a look:

Kale is…

~Excellent source of iron
~Vitamins A, C & K
~Packed with fiber – helps to detox the body
~Omega 3’s which help reduce inflammation in the body due to arthritis/training
~Reduces cholesterol
~Wonderful calcium source for vegans
~Protein

… but you don’t care for the fibrous texture, well this recipe will convert you.  Blending kale into smoothies and hummus make it much easier to eat for picky palates.  Plus, this is a great way to incorporate healthier options into your diet.  So let’s get to it!
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— Knead to Cook

Taco Bowls. V. GF.

by Filed Under: Beans, Brunch, Dips, Dressings, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Mexican, Salads, Tofu, Vegan, Vegan proteins, Vitamix Leave a Comment

 

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Taco bowls are life.  I created this bowl for dinner last night because my oldest is obsessed with Chipotle. I made it vegan & gluten free and she devoured this after a very long day of training/swim practice and work.  It made my heart happy.  She even ate the dressing (surprise ingredients in there) and she NEVER eats dressing.  YES!!!

This recipe is totally forgiving.  Clean out your fridge and use what you have & love.  I prepped this ahead of time and it was ready to go as my family filtered in for dinner.  Leftovers are perfect for lunch the next day.  Low fat.  No oils.  Summer fresh!  This would be perfect for a beach day, picnic or to take to a pool party.   Now let’s get to it…
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— Knead to Cook

NOW Foods. Giveaway.

by Filed Under: Breakfast, Brownies, Desserts, Fitness., Giveaway!!!, Gluten Free, Knead to Cook Promotions, Nuts, Pasta, Product Review., Sponsored, Travel & eating, Vegan, Vegan proteins, Vegetarian, Wheat Free 76 Comments

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As a blogger, I have opportunities to join forces with companies in both the food and supplement industry.  I’m very selective about the products I share on my blog and use in my life.  I was thrilled last week to attend the NOW Foods Ambassador event in Chicago.  There is so much I want to share with you all and an awesome giveaway too!

Let’s start with a little history of NOW Foods.  In 1968, NOW Foods was founded under the belief that good health was not a luxury available only to the wealthy. For the past forty-five years, we have made it our life’s work to offer health food and nutritional supplements of the highest quality, at prices that are fair and affordable to all those who seek them.

Today, NOW Foods is one of the top-selling brands in health foods stores, an award-winning manufacturer, a respected advocate of the natural product industry, and a leader in the fields of nutritional science and methods development. And while we have grown considerably over the past four decades, one thing has never changed – our commitment to providing products and services that empower people to lead healthier lives.
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— Knead to Cook

Peanut Butter Oatmeal Cookies. V. GF.

by Filed Under: Cookies, Desserts, Gluten Free, Vegan, Vegan proteins, Wheat Free, Your Life Edit Foundations Leave a Comment

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Peanut Butter Oatmeal Cookies. V. GF.

I’m so sorry for being MIA lately.  As you know 3.5 weeks ago I had my meniscus repaired and the recovery has limited me from standing around in my kitchen to work.  Yesterday, I shed my crutches and walked.  It felt great.  I’m not supposed to be off the crutches until Wednesday but I’m good.  It feels so great to be independent again!  So to celebrate… I wanted to make some cookies for my oldest to take to work (she’s a lifeguard) to share & that she can eat (she’s dairy and gf).  I wanted to also bulk these up a bit and make them really hearty and not just a sugary cookie.  The oats provide bulk for her long days along the pool deck along with fueling her during swim practice.  Ahhhh the long days of summer are here.  I also made some of the cookies as a thumbprint filling with mini vegan chocolate chips.  Just some ideas of how you can customize.

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— Knead to Cook