Archives for October 2016

Potato Leek Onion Soup. Vegan. GF.

October 31, 2016 by Knead to Cook Filed Under: Gluten Free, Potatoes, Soups, Vegan, Vegan proteins, Vitamix, Wheat Free 7 Comments

Potato Leek Onion Soup.

I feel like I’ve been so delinquent in blogging lately but last week between my daughter’s Halloween party (hello 20 teenagers to patrol), cooking for my clients and being sick – the week was kind of a bust. So I’m hitting the ground running this week & have 2 or 3 recipes I’ll be sharing this week. My daughter chose this recipe to share first. I made this yesterday, in fact a double batch, one for a client and one for my family. I had to run out and by the time I returned home… the soup was gone! They were clamoring for seconds & oh wait – I never got my picture (food blogger problems). So I did what every good blogger/mother would do… whipped up a third batch all for my family today.

Creamy, rich and full of flavor thanks to the onions and leeks. No cream. Super easy and oh this recipe is an old favorite inspired from Thug Kitchen. One of my favorite badass vegan bloggers.

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— Knead to Cook

Fall running favorites. Garmin Fitness Vivoactive HR Smartwatch Giveaway.

October 27, 2016 by Knead to Cook Filed Under: Fitness., Friday Favorites Series, Gift ideas, Giveaway!!!, Running/Races, Sponsored 110 Comments

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Not a food post but an exciting giveaway with Garmin Fitness. If you follow me on Instagram I announced a fun giveaway for this beauty last evening. Vivoactive GPS Heart Rate Smart watch. You can read all about it here. Retail is $249.99. I realize some people aren’t on Insta so I wanted to share this giveaway here as well. Please comment on this post or any recipe posted from now till November 6th. 8p EST a winner will be announced, tagged and emailed. A 24 hour reply is mandatory or we randomly select another winner. U.S. residents only.

I also wanted to share some fall running favorites with you all before fall is over & I miss my opportunity. I run at 4:30a or so & require lots of reflective & WARM gear. These are my top favorites.

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— Knead to Cook

Maca Tofu Breakfast Pudding. Vegan. GF.

October 25, 2016 by Knead to Cook Filed Under: Breakfast, Brunch, Evolution Power Yoga 40 Days, Gluten Free, No bake/cooking required!, Raw, Sponsored, Tofu, Vegan proteins, Vitamix, Wheat Free 15 Comments

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Maca Tofu Breakfast Bowl.

If you follow me on Insta-story or Snapchat (kneadtocook) you know I document my food, with calories, each day. You also know that I eat some version of this bowl each & every day. Why? Well I posted a version of this recipe several months ago here. I quickly realized that this bowl satiates me for a good 3.5-4 hours – which I’ll be honest, never happens. I’ve traveled with this bowl weekly, prep it at home… wherever I am, I’m making it. PLUS, it has 60 grams of plant based protein which is incredible.

So this recipe is a bit different than my original & includes Gaia Herbs maca powder that I was able to try out. I’ve long been a fan of the benefits of maca powder. Maca root powder is comprised of approximately:

18% protein

76.5% carbohydrates

5% fat

8.5% fiber (indigestible carbohydrates)

Maca provides:
Vitamins B-1, B-2, C and E
Calcium
Magnesium
Potassium
Copper
Zinc
Manganese
Phosphorus
Selenium
Sulphur
Sodium
Iron

Processed using gelatinization to make it more digestible and easier to absorb

Plus this powder is organic, vegan, gluten free and non-gmo. It blends perfectly into water, your smoothies or your tofu bowl. Sustained energy without caffeine. I’m a fan! I don’t share products I don’t personally use or love… ever!

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— Knead to Cook

Cinnamon and Spice Blender Muffins. Vegan. GF.

October 21, 2016 by Knead to Cook Filed Under: Breakfast, Brunch, Desserts, Gluten Free, Muffins, Nuts, Quick Bread, Running/Races, Snacks, Vegan, Vegan proteins, Vitamix, Wheat Free 25 Comments

Cinnamon & spice… & yes everything nice! These muffins are so delectable. Nutritionally dense, grain & refined sugar free. I make these muffins for my clients who don’t like sweets. Each & every time I get a call/text exclaiming joy for these. They are so stupid easy… it’s insane. If you have 5 minutes to spare – you can totally whip these up for a heart healthy snack for you & your family.

Also, consider making more to freeze or for a foodie gift for a teacher/friend or family member.

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— Knead to Cook

Turmeric roasted chickpeas. Vegan. Gluten free.

October 20, 2016 by Knead to Cook Filed Under: Beans, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Indian-inspired., Party Foods, Snacks, Vegan, Vegan proteins, Wheat Free, Your Life Edit Foundations 7 Comments

Turmeric roasted chickpeas. V. GF.

The mighty chickpea! I always just relegate chickpeas to my salad or in hummus recipes. I occassionally remember roasting them up but typically prompted by someone or something. However, once roasted, I am slightly addicted to their crunchy texture.

After meeting with my sports dietitian last week she mentioned whipping these up to add to my salads for extra protein. Plus they are packed with potassium, fiber, B6 and magnesium. I then started to think of all of my knee swelling last week and remembered adding more turmeric to my diet (typically added to my smoothies). Turmeric is also packed with iron, vitamin B6 and fiber. My brainchild was born. These have a bit of an Indian spin with a bit of heat. Great snacking idea. Perfect for lunches. Toppers for soup or salads. I keep a bag in my car for a quick snack when needed. About 100 calories for 1/2 cup – these beat any other greasy option out there. PLUS that protein! Great post workout fuel for hungry muscles. This recipe is super forgiving with the spices you add so add more or less of what you love. My recipe is a mere guideline.
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— Knead to Cook

Roasted Red Beet Hummus. Vegan. Gluten Free.

October 17, 2016 by Knead to Cook Filed Under: Appetizers, Beans, Brunch, Condiments, Dips, Dressings, Evolution Power Yoga 40 Days, Gluten Free, Party Foods, Running/Races, Sauces, Vegan, Vegan proteins, Vitamix, Wheat Free Leave a Comment

Roasted red beet hummus.

I’ll admit, I was never a beet fan. It wasn’t until I was at a party & my friend Julianne implored me to try one that I realized — I loved it! I always play around with them. Roasted, pickling & eating raw. Beets are a wonderful anti-inflammatory food, which in my world is very necessary. My husband always jokes that they taste like dirt but they don’t and this hummus is a fun way to transform a beet. Plus, hummus is one of the most versatile and protein-packed food for plant-based eaters.

So you think hummus is just for dipping chips or veggies? Umm no. Here are some ideas of how you can eat hummus every single day… you can add a dollop of hummus to your salad in lieu of dressing. Use it as a spread on your sandwiches instead of mayo or mustard. Spread on Romaine lettuce leaves and top with veggies for a fun snack. You can also thin hummus out with a tablespoon of water and use it as a creamy sauce. Of

Beets are a very economical food especially if purchased at a local farmer’s market. Roast several up in the oven and they keep perfectly in the fridge all week. Okay so let’s get started on this recipe – I’m so captivated by that color!

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— Knead to Cook

Mung Bean Stew Instant Pot. Vegan. Gluten Free.

October 11, 2016 by Knead to Cook Filed Under: Beans, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Indian-inspired., Running/Races, Stews, Vegan, Vegan proteins, Vitamix, Wheat Free 11 Comments

Mung bean stew via the Instant Pot.

I’m an adventurous eater now that I’m vegan. As a carnivore, 4 years ago, I was food phobic. Personally, I steered clear of certain foods because they turned me off a bit. Case in point: fish, seafood and exotic meats to name a few. Everyone has their food phobias, right? Fast forward to this moment… I love exploring the farmer’s markets and finding new beans or veggies I’ve never tried. Do you gravitate towards trying new foods?

This past Saturday I was shopping at my favorite bean/grain shop at my farmer’s market and the mung beans caught my eye. I took a pound of them and figured I would research recipes later on in the day. I was thrilled to stumble on this recipe from one of my favorite vegan bloggers, Vegan Richa. If you don’t know her or her cookbook – you must! I highly recommend.

Sunday I whipped this recipe up & instantly was in love. I hope you enjoy this protein-packed, easy dinner idea that’s perfect for leftover lunches or dinners all week long. Let’s get rolling…
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— Knead to Cook

Apple Pie Spice Protein Bites. V. GF. Raw.

October 10, 2016 by Knead to Cook Filed Under: Breakfast, Brunch, Desserts, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Nuts, Running/Races, Snacks, Vegan, Vegan proteins, Wheat Free 6 Comments

Welcome fall with these Apple Pie Spice Protein Bites. (vegan, gluten-free & raw)

I’m smitten with October. The weather, especially in the morning, is getting much more crisp. I’ve broken out the long sleeve running shirts, sweatshirts and even my running gloves. The leaves are changing, heartier dishes and stews are getting prepared in our kitchen and all is right with my world.

Lately, I’ve been back to cooking for several clients over the past month and these are definitely in rotation. The combination of ingredients is so powerful, energy-sustaining & heart healthy packed with protein, omegas and necessary fats to keep your body balanced & running smoothly. These bites are perfect pre or post training & are a favorite to keep on hand when you just need a sweet treat but don’t want to blow your healthy eating regimen. You can also roll these into bites, like I did or into a lined loaf pan and sliced like snack bars. I’ve also used this as a crust for some raw pies. The ideas are simply endless.
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— Knead to Cook

Butternut Squash Vega Protein Smoothie. V & GF.

October 7, 2016 by Knead to Cook Filed Under: Breakfast, Brunch, Desserts, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Health & wellness, Nuts, Running/Races, Smoothies, Vegan, Vegan proteins, Vitamix, Wheat Free 6 Comments

Butternut Squash Vega Protein Smoothie. V & GF.

I recently fell in love with butternut squash – clearly I had issues. I always tolerated it, but never really gravitated to it. This fall… I’m now crazy for it. I’ve been roasting up all of ours from our garden and had about 2 cups mashed leftover from a food job. I was thinking hummus but then recalled my love of smoothies, I haven’t really been drinking them lately, and got to work immediately on creating this recipe. And my goal: be fall inspired and NO bananas or dates.

Butternut squash is high in Vitamin A, C, iron and potassium. Great for a post workout meal. This smoothie is creamy, slightly sweet and packed with protein. Think of it as fall in a glass. If you need a break from pumpkin or PSL’s this may do the trick! Rich and creamy… reminiscent of a decadent dessert. Yum!

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— Knead to Cook

Lima Bean Garlic Hummus. V. GF.

October 5, 2016 by Knead to Cook Filed Under: Beans, Brunch, Condiments, Dips, Evolution Power Yoga 40 Days, Fitness., Gluten Free, No bake/cooking required!, Side dish, Snacks, Vegan, Vegan proteins, Vitamix, Wheat Free Leave a Comment

Lima Bean Hummus. Vegan & gluten free.

I love to cook seasonally. I shop at farmer’s markets at least 2 times a week and love buying local seasonal produce. I’ve been seeing tons of lima beans popping up & wanted to put a spin on their preparation v. the traditional boiling method. Plus my girls will eat hummus but not a lima beans.

We consume a lot of hummus in our house. I love it on my daily monstrous salad as an extra boost of protein & because I don’t use dressing – I like the flavor punch hummus provides. My husband uses it daily on his veggie sandwiches he takes to work. Plus of course, dipping veggies, crackers and chips is a must. Lima beans are buttery in texture and are a wonderful source of Thiamin, B6 and folate. The blend down to a lovely consistency in hummus… and if you like to mix up your beans, and plant based proteins – you will love this one.
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— Knead to Cook