Archives for August 2016

Iced Coffee Protein Smoothie. Vegan. Gluten free.

August 29, 2016 by Knead to Cook Filed Under: Beverages, Breakfast, Brunch, Desserts, Evolution Power Yoga 40 Days, Fitness., Gluten Free, No bake/cooking required!, Smoothies, Snacks, Vegan, Vegan proteins, Vitamix, Wheat Free, Your Life Edit Foundations 6 Comments

Iced Coffee Protein Smoothie. Vegan. Gluten free.

So was this Monday the day your kids returned to school? Emotionally charged & draining all at the same time? Not ready for the weekend to conclude? Hard workout? Whatever it is… this smoothie has your back. I was up before my 4:30 alarm went off. Reminiscing about my oldest daughter… you see she starts her senior year today. I think the only time I was this emotional at the start of school has been when she started kindergarten, which I swear was just yesterday. But I digress… this beverage is going out to all you rockstar parents, grandparents or caregivers that love your coffee (I wish this was me). BUT this coffee packs a punch of healthy protein & who doesn’t need that?! I made this for my dad, who is a big gym buff & coffee drinker. Perfect cold beverage to restore his fatigued muscles & cool him down on this very hot, summery day. I hope you love this as much as he does!
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— Knead to Cook

Oat Banana Chocolate Bread. Vegan. Gluten free.

August 25, 2016 by Knead to Cook Filed Under: Breads, Brunch, Desserts, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Nuts, Running/Races, Snacks, Vegan, Vegan proteins, Vitamix, Wheat Free 2 Comments

I’m working full throttle today on several recipes for a new client delivery tomorrow. I think they’re going to love this recipe. I don’t know about you, but when I have many ripe bananas and haven’t frozen them – I quickly turn my sights to banana bread or muffins. Easy grab and go breakfast for kids heading off to school, snacking after a long day or when your craving a punch of protein and chocolate… ummm me daily! Ha. The nut butter & hemp hearts add heart healthy fat & proteins to help you rebuild muscles & keep you satiated. Seriously… no better combination than banana, nut butter and chocolate… right? Okay, okay… let’s get started.

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— Knead to Cook

Grilled Lemon Shishito Peppers. Vegan. Gluten Free.

August 23, 2016 by Knead to Cook Filed Under: Appetizers, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Grilling, Party Foods, Running/Races, Side dish, Snacks, Vegan, Vegan proteins, Wheat Free 1 Comment

Grilled Lemon Shishito Peppers. Vegan. Gluten Free.

Haven’t seen or heard of these beauties? No worries, once trying you’ll never forget them. Shishito peppers are small, finger length, slender and thin walled peppers. One in about 10 are spicy but most are mellow. Very low in calories, I use these as an appetizer or on my taco bar. These take mere minutes to prepare and devour so make sure you buy a hearty supply. I find these at my local farmer’s market or Asian market. I hope you venture out and give these a whirl. My whole family loves them.
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— Knead to Cook

Easy Spicy Falafel Burgers. Vegan. Gluten free.

August 19, 2016 by Knead to Cook Filed Under: Beans, Evolution Power Yoga 40 Days, Gluten Free, Party Foods, Running/Races, Vegan, Vegan proteins, Vegetarian, Vitamix, Wheat Free 2 Comments

Happy happy weekend! So excited as it has been a crazy long week with a lot of traveling. I’ve been MIA on my blog but I wanted to share this recipe with you all before the conclusion of the week. I recently had my macronutrients done and I was shocked at how disillusioned I was with my numbers. Now I am adding a lot of vegan burgers/tofu to my diet to help boost my protein and satiation. It’s been awesome! I’ve been craving falafel and threw these together today. I love adding these to a giant salad or serving with Romaine lettuce leaves. This recipe is flexible as well if you prefer for these not to be spicy or overtly garlicky.

Can’t wait to hear what you think of this super easy recipe! Plus, these make 6 medium-sized burgers and they freeze perfectly for future use. Think of dinner ideas in a pinch…

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— Knead to Cook

Craving crusher breakfast tofu pudding bowl. V. GF.

August 15, 2016 by Knead to Cook Filed Under: Breakfast, Brunch, Desserts, Evolution Power Yoga 40 Days, Fruit, Gluten Free, Tofu, Vegan proteins, Vegetarian, Vitamix, Wheat Free, Your Life Edit Foundations 11 Comments

Hi my name is Robin and I’m a snackaholic. No seriously… I’m a total grazer & I’ve always been. That is until this recipe became my breakfast of choice.

A little history. I’ve loved playing around with tofu in pudding-type recipes like this one that my daughters love. But I recently received my macronutrient plan & it was apparent that my feasting on fruit was spurring on my incessant snacking. I needed to base my meals heavier in protein. So I had my history of whipping up chocolate tofu pudding recipes. And my friends Georgie & Darren over at VeganFitness kept sharing their tofu ice cream and it was like the food Gods were speaking to me. I needed to whip up a combo recipe of the two and I’m so glad I did.
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— Knead to Cook

Brazil Nut Vanilla Cinnamon Butter.

August 12, 2016 by Knead to Cook Filed Under: Breakfast, Brownies, Brunch, Cookies, Desserts, Dips, Evolution Power Yoga 40 Days, Gluten Free, Ice cream, Nuts, Sauces, Sponsored, Vegan, Vegan proteins, Vitamix, Wheat Free Leave a Comment

Brazil Nut Maple Butter.
Brazil Nut Maple Butter.

Are you excited about the games in Brazil? I’m obsessed. Growing up swimming & watching my girls swim competitively most of their lives – our obsession begins with the trials. The passion, hard work, diligence and pursuit of something greater than yourself is so inspiring. Plus I’ll admit, I get totally weepy with the pageantry and spirit for our country. I know, I’m a big sap but I know I’m not alone. Our favorites to watch are swimming- without a doubt, gymnastics and all things running – go figure! I’m hoping to be running by that time.

In the spirit of the host country, Lucy asked me to use the Brazil nut as my inspiration. I’ll be honest, I never had the nut ever before as I’m pretty basic with my nut selection. I did my research and was blown away by the health benefits. High levels of selenium. Just one or two of these nuts per day is recommended. Other minerals are copper, magnesium, manganese, potassium, calcium, iron, phosphorus, and zinc. Copper helps prevent anemia and bone weakness (osteoporosis). This nut is also packed with thiamin and vitamin E. Hello nutritionally powerful nut.

Nut butters are a wonderful source of protein and necessary fats in your diet. My favorite way to incorporate nut butter is in my smoothies, overnight oats, on rice cakes and as a dip for fruit. Of course, baking and cooking are also fun ways to incorporate this delectable food. Click here for the full recipe.

Thank you Lucy Activewear for sponsoring this post.

— Knead to Cook

Cereal Caramel Corn. Vegan. Gluten Free.

August 9, 2016 by Knead to Cook Filed Under: Breakfast, Brunch, Desserts, Fitness., Gluten Free, Holiday, Snacks, Vegan, Wheat Free Leave a Comment

Cereal Caramel Corn. Vegan. Gluten Free.

This recipe is a happy mistake. I was cleaning out my pantry and stumbled upon a bag of puffed corn cereal. I opened it and realized despite it being fresh, it tasted very much like cardboard. Sad but true. I hate throwing out food & opted to revamp this product if I could. I recently bought a date caramel sauce & wanted to see if it would work… it so did! My husband & I ate much of the bag once it was baked up. It was heavenly, crunchy and super low cal. I will admit we mindlessly snacked on it until I finally packed it up & we headed out for a dog walk. I tried half of the recipe with the date caramel sauce (very little actually) & half with maple syrup and both were so good! Yum… sadly I need to make more.
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— Knead to Cook

Lentil Bolognese. Instant Pot. Vegan. Gluten Free.

August 8, 2016 by Knead to Cook Filed Under: Brunch, Gluten Free, Italian-inspired, Lentils, Pasta, Pressure Cooker, Vegan, Vegan proteins, Wheat Free 35 Comments

Lentil bolognese.

A few months back I purchased an Instant Pot for a large food/chef job. I’ve been creating & testing many recipes out in this amazing contraption and love it more each time. This time I wanted to create a nice Bolognese sauce incorporating a vegan protein (and no oils) for both my client and my family. It turned out so beautifully! Packed with veggies, protein from the lentils and a wonderful flavor. Plus the cooking time was literally minutes. Perfect weeknight dish. I also love dipping my baked potato fries in the sauce. We paired this up with a gluten free pasta I purchased at Eataly linked here. It was incredible!
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— Knead to Cook

Roasted Tomatillo Salsa Verde. Vegan. GF.

August 3, 2016 by Knead to Cook Filed Under: 4th of July/Patriotic, Appetizers, Breakfast, Brunch, Chili, Condiments, Gluten Free, Grilling/Rubs/Sauces, Mexican, Party Foods, Snacks, Vegan, Vegan proteins, Vegetarian, Vitamix 3 Comments

Roasted tomatillo salsa verde. If you’re anything like me, different foods at the grocery store are intriguing but not enough to get me to purchase. Tomatillos are that to me. I always marvel at how adorable they are but I never manage to actually purchase them. This week I was feeling a bit more courageous, I suppose, and grabbed about 2 lbs of them thinking I would make some salsa verde. I love salsa and pride myself on my Italian/Mexican salsa that my friends and family clamor for… so why not take a stab at this version.

This recipe is pretty easy but a bit more time consuming than traditional salsa. The flavor is also vastly different – more on the sweet/slightly bitter side. Totally different but absolutely lovely. Looking forward to having this beautiful salsa on my taco bar Tuesday for my family to try. What kind of salsa is your favorite? I would love to know.
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— Knead to Cook

Coconut Bacon Flakes. Vegan. GF.

August 2, 2016 by Knead to Cook Filed Under: Breakfast, Brunch, Desserts, Gluten Free, Holiday, Holiday Baking Ideas, Homemade Chips, Party Foods, Side dish, Snacks, Vegan, Vegan proteins, Wheat Free, Your Life Edit Foundations 2 Comments

Coconut bacon? Why yes! I first haphazardly stumbled upon this insanely delectable treat a few months ago while traveling. I bought a bag and was addicted at first bite. I brought it home and vegans & non-vegans alike couldn’t stop eating it. I knew I had to recreate it because it would become a staple in our pantry & boy was I right!

So it has the smokiness of bacon, the crunch factor & is totally healthy v. the real deal. You can use it virtually in the same manner – like topping you salad, baked potato etc. But wait… this is coconut so let’s travel down other avenues of usage. Topping vegan yogurt (my new favorite is So Delicious), vegan ice cream, cereal, roasted veggies, mixed in granola… anywhere you want to create that sweet/salty/smoky flavor profile. OHHHH and think of all the holiday food you can top with it!?! Mashed potatoes, green beans, asparagus… yum! So many uses & so little time. And yes, straight up eating is also quite acceptable.

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— Knead to Cook