Knead to Cook

Food & fitness obsessed girl.

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Blue Apron Meal Delivery Service.

January 5, 2017 by Knead to Cook Filed Under: Beans, Brunch, Gluten Free, Pasta, Product Review., Sauces, Soups, Sponsored, Vegan, Vegan Burgers, Wheat Free 3 Comments

 

Over the month of December, my family had the pleasure to test out fresh food home delivery from Blue Apron. Admittedly, I’m quite critical about food, quality, packaging and presentation due to the fact that I receive a lot of food samples/products from companies all over the world.  My family was so impressed with the fresh food, quality, packaging, timeliness that we ordered several gift cards for holidays gifts for friends and family to channel their inner chef.  Let’s face it, less trips to the grocery store during the crazy rush and fresh, new recipes in hand.  I was smitten with the entire concept.

So many people think they can’t cook, prefer not to go to the grocery store and gravitate towards eating out or getting take-out. Does this sound familiar?  But what if a box of fresh food packaged with everything you need, no waste, would be shipped directly to you when you want with the meals you chose? It’s a game-changer – even for a foodie like me who loves grocery shopping/prepping food for my family.

So let me tell you how the whole process worked.  You sign up online and select how many people are in your family, dietary needs/restrictions/preferences and then you select meals and delivery dates.  That’s it!  The insulated package is delivered right to your door.

Inside the box you will find recipe cards, prepackaged ingredients & a tiny brown paper back with knick knacks (sauces etc.).  Everything was incredibly fresh.

I will admit, everyone was very willing to participate in cooking the meals once the box arrived.  Normally my family isn’t this intrigued.  Everyone was reading recipe cards and claiming what meals they wanted to prepare and eat.

The recipe cards were very easy to follow with many detailed photos.  Each ingredient is labeled and you can easily identify which veggie went with which recipe.  Minimal prep was required and within a short amount of time your meal was ready.  They even include bread/rolls etc. to finish off the dish.  We tried several recipes and our favorites by far with the broccoli and white bean burgers and the potato soup.


Some other delicious recipes we tried…

Blue Apron wanted to share a discount with my readers. They’re offering $30 off your first order or 3 free meals with a subscription. So are you ready to channel your inner-chef or get inspired by some new recipes?

Thank you Blue Apron for sponsoring this post.

— Knead to Cook

Spicy Thai Peanut Hummus. Vegan. GF.

December 1, 2016 by Knead to Cook Filed Under: Beans, Dips, Evolution Power Yoga 40 Days, Gluten Free, Party Foods, Raw, Snacks, Vegan, Vegan proteins, Vitamix, Wheat Free 2 Comments

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Spicy Thai Peanut Hummus.

First, happy December!  Are you ready for the onslaught of holiday parties, shopping, school events and family?  I’m going to be focusing on posting many recipes that will make your holidays a bit easier – perfect make-ahead dishes, healthy snacking or the perfect homemade gift ideas.  Check back often for all the goodies!

Lately, I’ll admit, I’ve been quite fond of hummus.  I mean I always loved hummus but for some reason lately, I cannot live without it.  It’s an easy protein.  I thin it out with water or lime juice and use in as as dressing on my salads, eat it as a dip, top homemade tortillas in it, raw green beans are my favorite!  I also have been taking Romaine leaves, washed and smearing hummus on top – wrapping like a taco.  My husband uses it on his sandwiches in lieu of Dijon or dressing.  It’s one of those versatile foods that is incredibly versatile.

I have a client that has a penchant for spicy food like I do.  I’m excited for her to try this recipe.  Just enough kick to satisfy your heat seeker.  Not a fan of spicy foods?  Remove the jalapeño seeds for a mild version.  This recipe is perfect to whip up and have in your fridge when a snack craving hits.  Post workout or to take to a holiday party.
[Read more…]

— Knead to Cook

Tempeh Veggie Scramble. Vegan. GF.

November 10, 2016 by Knead to Cook Filed Under: Beans, Breakfast, Evolution Power Yoga 40 Days, Giveaway!!!, Gluten Free, Product Review., Running/Races, Snacks, Sponsored, Vegan, Vegan proteins, Vegetarian, Wheat Free 19 Comments

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Smilling Hara Tempeh veggie scramble.  

Not all tempeh’s are created equal… trust me, I feel like I’ve personally sampled every single one on the market.  I was contacted by the awesome folks at Smiling Hara several years ago and I’ve never found or eaten another tempeh that rivals their products.  Seriously.

So a little bit of tempeh product knowledge: Originated in Indonesia.  Tempeh is made from a process of culturing beans.  Result is a highly digestible and nutrient dense plant based protein.  Organic soy.  Gluten free.  Vegan. 

My good friend reached out to me a few weeks ago asking if I wanted to try out their new flavor combinations and I jumped at the chance.  Raspberry habanero, miso ginger and smoked salt/pepper have all captured my tastebuds.  The day they arrived I made this scramble and I’ve been waiting to share it with you all (taking pics/blogging the recipe does take time after all).  Finally!  Today, post long run, I was committed to getting this recipe up on the blog to share with you guys.  PLUS, Smiling Hara is also wanting to share the love with you all and is giving me 3 boxes to share with one lucky friend of Knead to Cook!  Ahhhh!
[Read more…]

— Knead to Cook

Beet Quinoa Burger. Vegan. GF.

November 7, 2016 by Knead to Cook Filed Under: Beans, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Grilling, Snacks, Travel & eating, Vegan, Vegan Burgers, Vegan proteins, Wheat Free, Your Life Edit Foundations 5 Comments

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Beet quinoa burger.

Oh this dreamy, protein-packed burger hit the spot yesterday not to mention, allowed me to use up the beets harvested from our garden last week.  Okay, so you’re thinking you dislike the earthly flavor of beets, right?  My husband’s main complaint until I made these burgers during football Sunday.  I didn’t mention what was in them, after all he was paying more attention to the game and was too busy screaming at the television. I created this super flavorful burger and put it in from to him and he loved it.  Then I divulged the ingredients.  He was shocked.

The burger pan fries up so beautifully.  Crispy exterior with a nice crunch.  The flavors are wonderful.  This recipe made 8 burgers (not huge or too small).  They keep in the fridge or freezer if packaged well.  Perfect make-ahead food for the week.  I prefer to add these to a big salad in lieu of a bun (which I don’t eat).  They were a hit and let’s face it… the protein in quinoa is more than beef so this is a big time winner especially after my run yesterday.  Okay enough rambling… let’s get to this!
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— Knead to Cook

Triple Bean Salad. Vegan. GF.

November 1, 2016 by Knead to Cook Filed Under: Beans, Breakfast, Fitness., Gluten Free, Mexican, Running/Races, Salads, Snacks, Vegan, Vegan proteins, Wheat Free 17 Comments

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Happy World Vegan Day! I figured I better post a recipe today in honor of the day. Beans are such an integral part of a plant-based diet that this recipe, easy and beautiful as it is was perfect to share. This is one of those recipes to make on the weekend and have all week for quick lunches or side dishes for dinner. Even perfect for a savory breakfast alongside some scrambled tofu “eggs”.

Today I was reflecting on so many aspects of a vegan lifestyle. I’ve never taken the aggressive approach with friends of my blog/social channels. I firmly believe that each person’s journey must be respected. Personally, over the past year I’ve adopted a firmer stance of a vegan lifestyle not purchasing any items derived from animals. I’ve been selling all of my high-end, designer purses, shoes and accessories. I haven’t purchased any leather goods, including shoes etc. I make conscious decisions more so than ever. It’s a migration and not something that happens overnight. I’ve been very happy with the ever-expanding faux, vegan leather products carried at my favorite stores and love the MUCH lower costs associated with them!

With that being said… I just finished up cooking for my clients for the week. I’m looking forward to our trip this weekend (late anniversary jaunt) and will be sharing all of the fun with you on my social channels. So let’s get rolling on this super easy recipe… and how perfect will this be on your taco bar tonight?

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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

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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

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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!

[Read more…]

— 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

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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

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

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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

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

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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!

[Read more…]

— Knead to Cook

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