Archives for September 2016

Lentil Salad with Dijon Lemon Vinaigrette. Vegan. Gluten Free.

September 26, 2016 by Knead to Cook Filed Under: Beans, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Lentils, Party Foods, Pressure Cooker, Side dish, Vegan, Vegan proteins, Vinaigrette, Wheat Free 4 Comments

This recipe is inspired by one of my favorites from Gwyneth Paltrow’s It’s All Good cookbook. This salad is great as a stand alone, paired up with greens in a salad (think protein source) or as a side dish to another protein. We’ve even paired this with gf pasta and love it. The flavors are light and summery with the citrus boost of lemon. Also a great addition to your taco bar or for your Sunday brunch. Think outside of the box.

Lentils are packed with nutrients critical to help you running on all cylinders. So not only are they a wonderful source of protein they also boast…
90 percent of folate
37 percent of iron
49 percent of manganese
36 percent of phosphorus
22 percent of thiamin
21 percent of potassium
18 percent of vitamin B6

This recipe, stored in an airtight container is perfect to keep in the fridge all week long. Hope you give this one a try!

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— Knead to Cook

Instant Pot Chipotle Black Beans and Rice. Vegan. GF.

September 23, 2016 by Knead to Cook Filed Under: Beans, Brunch, Evolution Power Yoga 40 Days, Giveaway!!!, Gluten Free, Mexican, Pressure Cooker, Vegan, Vegan proteins, Wheat Free 5 Comments

I’ve expressed my love for my Instant Pot when I first got it several months ago & I still remain quite smitten. It’s a magical gadget that revolutionizes the speed at which you prepare food. It’s absolutely crazy. Everything we’ve made in it comes out perfectly. We use it several times and week and recommend it highly. AND this is not a sponsored post. Plus you can ditch the rice cooker, slow cooker because this pot does it all.

Spicy Indian & Mexican food is our favorite as of late. So many easy options that suit everyone’s dietary needs. This recipe is no different. You can make this as spicy as you prefer. I love making rice dishes like this one to add to my daily salad, as a side dish or to use on Taco Tuesday. It is also great for a quick lunch idea. It is perfect served warmed up or at room temperature. And the addition of the black beans serves as a wonderful source of plant-based protein. Cumin, cayenne and chili powder are a beneficial to the blood, metabolism and body. Let food be your medicine. Okay so let’s get started…
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— Knead to Cook

Superhero Muffins. Vegan. Gluten Free.

September 21, 2016 by Knead to Cook Filed Under: Breakfast, Brunch, Desserts, Evolution Power Yoga 40 Days, Gluten Free, Holiday Baking Ideas, Muffins, Snacks, Vegan, Vegan proteins, Wheat Free Leave a Comment

Often, I’m sent cookbooks to review & test out. I won’t lie… this was one I was really excited about receiving. The From the Run Fast. Eat Slow. Cookbook by Shalane Flanagan and Elyse Kopecky is filled with wonderful recipes, information and nutrition information for runners. The cookbook is filled with many healthy recipes that can easily be adapted for a plant-based diet. These muffins are one example. I subbed out the butter & eggs to make these work for my family.

These muffins are dense in texture. Packed with healthy & very thrifty priced vegetables. Protein-packed thanks to the almond meal & oats. These muffins are perfect pre or post run/workout fuel. My girls enjoyed these on the go to school or after dinner when you just need a little extra treat. My dad loves them with a coffee. Heart & waistline healthy.

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— Knead to Cook

Pumpkin Spice Granola – Oil Free. Vegan. GF.

September 19, 2016 by Knead to Cook Filed Under: Breakfast, Brunch, Desserts, Evolution Power Yoga 40 Days, Gluten Free, Holiday Baking Ideas, Nuts, Vegan, Vegan proteins, Wheat Free 4 Comments

Admittedly, I’m not a coffee drinker so the PSL release doesn’t do much for me but using pumpkin or pumpkin spice season… I’m in love. I adore fall. Cooler temps. Running on crisp mornings. Sweaters. Jeans. Count me in!

One of my clients was telling me how much she loves granola. I knew I wanted to surprise her with a batch of pumpkin spice granola sans oil. This granola is not overly sweet and is perfect with rich flavor from the ginger and cinnamon. I also left most of the granola in larger pieces so it can be eaten as a snack on its own or atop her favorite soy yogurt. Protein-rich with oats, seeds and nuts to help keep you full longer along with essential nutrients to keep your body healthy. Welcome fall & all things pumpkin.

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— Knead to Cook

Flourless Peanut Butter Chocolate Chip Cookies. Vegan Gluten Free.

September 15, 2016 by Knead to Cook Filed Under: Breakfast, Brunch, Cookies, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Holiday Baking Ideas, Party Foods, Snacks, Vegan, Vegan proteins, Wheat Free, Your Life Edit Foundations 2 Comments

Oh how I love Angela Liddon. She’s a pioneer of vegan eating/blogging and I’ve followed her forever. Her first cookbook was my road map when I started my vegan journey. Her second cookbook has dropped & I cannot express how much I’ve been enjoying it. I highly recommend it. This was my first recipe I’ve had an opportunity to make & everyone who has tested them gives them 5 stars! Winner. I did tweak a bit to lower the sugar but otherwise, just perfection. A great staple to have for weekly snacking/lunches or dessert.
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— Knead to Cook

Raw Pumpkin Spice Crunch Protein Bites. Vegan. GF.

September 14, 2016 by Knead to Cook Filed Under: Brownies, Brunch, Desserts, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Nuts, Raw, Snacks, Vegan, Vegan proteins, Vitamix, Wheat Free Leave a Comment

Protein comes in many forms & these little lovelies are one of my favorites. I’ve recently had the opportunity to become wildly in love with Square Organic protein bars. Seriously, so so good! Since they sent me a box to try… we’ve purchased about 10 boxes. Crunch is our favorite… well along with mint, peanut butter and cherry. But I wanted to incorporate them into some of my recipes… think bites and cookies (coming soon). These are my first recipe to share with you all. Of course with September officially here I fell its acceptable to start cracking open the pumpkin. So these are a pumpkin spiced chocolate crunch bites that is perfect pre or post workout. Acceptable when that sweet craving hits. Perfect after-school snack idea. Or if you need something sweet post dinner.

These are packed with walnuts which are high in vitamin E, folate, melatonin, omega-3 fats, and antioxidants. Research shows walnut consumption may support brain health. The Square Organic bars are dairy, soy and gluten free. They believing in sourcing only the most nutrient-dense organic and non-gmo foods, and striving to work directly with farmers whenever possible to ensure an ethical supply chain from crop to bar. And you can use the code: EVERYDAY20 for your own 20% off. [Read more…]

— Knead to Cook

Roasted Tomato Coconut Soup. Vegan. Gluten free.

September 12, 2016 by Knead to Cook Filed Under: Brunch, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Soups, Vegan, Vegan proteins, Vitamix, Wheat Free 4 Comments

Tis the season of tomatoes. The end of summer marks a bountiful supply of tomatoes in your garden, at the farmer’s market or local farm stands. You can get a case of seconds (you don’t need pristine tomatoes as your going to chop them up & roast them) in most cases under $12. Out of one case of tomatoes I can make 2 large batches of this soup & several containers of marinara sauce recipe here. Roasting them & dividing them to prep differently allows you to work efficiently in preparation. Plus you can stock your freezer up for easy & flavorful dinners all winter long. My marinara sauce also doubles as our pizza sauce. Endless uses and the flavor of roasted tomatoes is unparalleled. Seriously.

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— Knead to Cook

Protein Packed Banana Muffins. Vegan. Gluten Free.

September 7, 2016 by Knead to Cook Filed Under: Breakfast, Brunch, Desserts, Evolution Power Yoga 40 Days, Fruit, Gluten Free, Muffins, Quick Bread, Snacks, Vegan, Vegan proteins, Wheat Free Leave a Comment

If you follow my blog, you know I’m always making banana muffins or bread. My family loves them. I always have a bountiful supply of ripening bananas on hand. Plus, banana bread of any type allows you to add major healthy ingredients to them without your family realizing it. Plus, with modern families always on the run… who can’t use a banana muffin to brighten their day? Right!

I make muffins every single week to have on my countertop for quick go-to snacking. On the way to school. After practice. When hunger strikes. Plus these aren’t filled with tons of sugar or preservatives. I also packed these with healthy fats and protein to help fill you up and keep you balanced. Don’t be afraid of fats – I removed them from my diet this summer to horrible results. Your body needs healthy fats to keep hormones in balance, skin moisturized and looking good, plus keeping your system running in perfect order. Trust me. Okay let’s head into the recipe…
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— Knead to Cook

Smoky Vegan Cheese Sauce.

September 3, 2016 by Knead to Cook Filed Under: Appetizers, Breakfast, Brunch, Cheese, Condiments, Dips, Evolution Power Yoga 40 Days, Gluten Free, Snacks, Vegan, Vegan proteins, Vitamix, Wheat Free 1 Comment

Ahhhh the last official long weekend of summer. I’m so ready for fall. In fact, today we woke up to a brisk 60 something degree morning & I couldn’t be happier. This all despite the fact that our rare beach day left me fried on my back (because I forgot to take care of sunscreening after coating everyone else). I love fall so much more than summer… I know, most of you are probably in disagreement. But the pumpkin has emerged in my kitchen & heartier dishes are on my mind.

Case in point… this sauce. I often get asked what inspires me. Recipes I eat, I read about, research & inevitably the nay sayers who truly believe that vegan food is disgusting. Dare I say… so not the case. This recipe base is not nut based like my other cheesy sauce recipes here or here. This recipe is vegetable based and oh so creamy good. And that color is natural versus the mass-produced, chemically-laden counterpart you purchase at the grocery story. This sauce is perfect for nachos, taco night, dipping, spreading or as a sauce over pasta. Totally kid-friendly & parent approved.
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— Knead to Cook