Knead to Cook

Food & fitness obsessed girl.

Archives for March 2018

White Chocolate Mint Matcha Cookies. Vegan. GF.

by Filed Under: Pasta Leave a Comment

Because I’m in the mood to delay baking my Easter cake (I really don’t like cakes), I thought I would search the internet for a good matcha cookie recipe for Bill.  I found this recipe and morphed to work for us & they turned out heavenly!

So you’ve seen matcha lattes and matcha tea but I love matcha in shakes (think mint chocolate matcha) or in baked goods.  A bit ago I made these and they are still my fave.   Matcha is known for its health benefits.  Packed with antioxidants, boosts memory, matcha has been known to boost metabolism (yea, hello!) and promotes overall health.  If you aren’t a fan of matcha tea – try it in baked or cooked items.  It’s so good!

[Read more…]

— Knead to Cook

Moroccan Roasted Carrots. Vegan. GF.

by Filed Under: Brunch, Gluten Free, Side dish, Sponsored, Thanksgiving, Vegan, Vegan proteins, Wheat Free Leave a Comment


Moroccan Roasted Carrots. Vegan. GF.

This was one of my favorite recipes I created back in the day for Lucy Activewear before they migrated over to North Face.  I wanted to get it back on my website so you all have it for reference.  This is the perfect spring dish.  Great side for your Easter brunch, dinner or for Passover.  We love making these for family dinners as well.

This recipe works beautifully with rainbow carrots that are popping up at all the farmer’s markets as well but avoid using the baby carrots.  For a more dramatic display, use a long rectangular platter and line each of the carrots up side by side.  I still swoon over this one & hope you do too.  

[Read more…]

— Knead to Cook

Lemon Basil Creamy Pasta Sauce. Vegan. GF.

by Filed Under: Brunch, Easter, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Italian-inspired, Nuts, Pasta, Sauces, Vegan, Vegan proteins, Vitamix, Wheat Free 2 Comments

Lemon Basil Creamy Pasta. Vegan and gluten free.  I originally created this recipe during the spring last year for Lucy Activewear but since they’ve transitioned over to North Face, and the posted recipes have been removed, I’m adding them back to my website so they’re still available for you.

This pasta dish would be perfect for your spring brunches, girls lunches, family dinner or for your Easter celebration.  This sauce is so easy to make plus the creamy texture comes from cashews, soaked, versus heavy cream.  The sauce has a lovely cheese-based flavor thanks to the nutritional yeast, tartness from the fresh lemon juice with a tangy flavor from the Dijon.  Then for an extra punch of flavor I added some fresh basil leaves, which also adds to the brightness to the dish.  This sauce can be prepared ahead of time to save time and just topped on your freshly cooked pasta.  I prefer wide noodle pastas for this substantial sauce. Bon appétit friends.

[Read more…]

— Knead to Cook

Almond butter nut and seed granola bars. Vegan. GF.

by Filed Under: Breakfast, Brunch, Cookies, Desserts, Gluten Free, Holiday Baking Ideas, Nuts, Snacks, Vegan, Wheat Free 4 Comments

Did you think I’ve abandoned my blog?  I’m starting to feel that way but life has been super busy and sadly, free time cooking & playing in the kitchen has suffered.  Last week I got to speak to speak at my husband’s company (three groups of awesome people) about nutrition & exercise.  I had the best time but planning and then speaking took up a lot of time.  Then the last (yes, I’m saying that) Nor’Easter arrived and dumped about 12 inches of snow on us.  We had dodged three prior storms so we were due.  Thankfully the remnants are now gone but I’m left with a bit of head cold now.  Excuses galore.  l’m sorry.

Yesterday, I scoured the internet for a healthy granola bar recipe and landed on this one from Minimalist Baker.  I changed it up bit but it came together quickly in time for me to watch basketball and nurse my pressurized head.  These are portable and great breakfast on-the-go type of bar.  My daughter adds these to her yogurt for breakfast. Bill loves them as a dessert post dinner.

I’m hoping my kitchen inspiration kicks in this week along with my cold moving along… until then, let’s get started…

[Read more…]

— Knead to Cook

Building a vegan charcuterie board and wine pairing.

by Filed Under: Appetizers, Brunch, Dips, Fruit, Gluten Free, No bake/cooking required!, Nuts, Raw, Snacks, Vegan, Vegan proteins, Wheat Free 50 Comments


A vegan charcuterie board, really?  Yes! As spring approaches, gatherings will start to fill the calendar and preparing a charcuterie board is an essential appetizer for gatherings.  Traditionally filled with cheese and cured meats, my spin includes plenty of raw and cooked vegetables, nuts and nut-based cheeses.  The beautiful thing is that you can prepare ahead of time, fill with what you have on hand and is always well-received by guests who have special dietary needs.  And before we begin, charcuterie boards are also a fun meal idea if you’re having a date night in or a movie night with friends – so be flexible in the size of your board you’re planning.  Food should be easy, comforting and good for you.

[Read more…]

— Knead to Cook

Mushroom, leek and tomato risotto. V. GF.

by Filed Under: Brunch, Easter, Gluten Free, Holiday, Side dish, Valentine's Day, Vegan, Vegan proteins, Wheat Free Leave a Comment

Happy hump day… or shall I say fizzled out Nor’Easter snow day?  All the hype… none of the punch.  Not complaining however all the schools closed here in anticipation for the storm impact & now it’s just a day the kids need to make up… again!

I recently got my hands on a copy of Lauren Toyota’s Hot for Food cookbook which you can find here.  I have always been a fan of ordering risotto out at restaurants but honestly, as I had kids, I moved away from cooking it.  It needs constant attention, which I’m apparently not a fan of… at all.  I prefer something to cook while I run around doing laundry, cleaning up and blogging.  Who’s with me?  Well, I have to say this recipe renewed my passion for risotto. This recipe is five stars!  I’m not even a fan of mushrooms but cutting them up into smaller pieces helped.  I have been eating leftovers for dinner all week long & not regretting it for one second.  On a side note, I’ve made 3 recipes from Lauren’s cookbook & this one is a winner!

[Read more…]

— Knead to Cook

Dark Cherry Zucchini Protein Smoothie. V. GF.

by Filed Under: Beverages, Breakfast, Brunch, Fitness., Fruit, Gluten Free, Raw, Snacks, Vegan, Vegan proteins, Vitamix, Wheat Free 5 Comments

Dark cherry zucchini protein smoothie.

Good morning my friends and happy Monday!  Its the beginning of a whole new week so let’s get it started off on the right foot.  This smoothie is so good and has been my go-to for the past 2 weeks.

One of the most common concerns when going vegan is of course, where do you get your protein.  A great protein powder helps boost post workout along with providing your essential and non essential amino acids, BCAA’s that recovering muscles need.  This smoothie is so good and can fool any kid-detective looking for spinach in his/her smoothie.  Zucchini blends down to a creamy texture.  Plus zucchini has anti-inflammatory properties, high potassium, helps digestion along with being a great source of B vitamins.  Plus I find smoothies are easier to digest after a workout so my stomach is happier.  I hope you give this recipe a try and report back letting me know what you think.  This recipe makes one big smoothie (for me) or two smaller (for kids).  Enjoy!

[Read more…]

— Knead to Cook