Knead to Cook

Food & fitness obsessed girl.

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Chocolate chip cookie baked oatmeal.

March 4, 2021 by Knead to Cook Filed Under: Breakfast, Brownies, Brunch, Gluten Free, Holiday, Holiday Baking Ideas, Muffins, Snacks, Vegan, Vegan proteins, Vitamix, Wheat Free

Baked oatmeal is trending big time but this recipe is a twist on that traditional, more textured counterpart. Think oatmeal meets cake! I’ve made this recipe 3 times now and each time it lasts a hot second in my kitchen. It a great on-the-go breakfast or snack… or for us, dessert after dinner. I hope you give this one a whirl!

Ingredients:
2 small, very ripe bananas
1 tbl flax meal
1/2 cup maple syrup
1 c almond milk (unsweetened)
5 tbl nut butter
1 tbl vanilla
2 cup rolled oats
2 tbl baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/2 cup of chocolate chips or cabob chips (I did half and half because my husband is allergic to chocolate)

Method:
Preheat your oven to 350 degrees. Spray your 8×8 pan with baking spray and set aside. Then to your high powered blender, add your bananas through cinnamon. Spoon the batter into your prepared pan. Add your chocolate chips to the top. If you prefer to have them mixed in, use a knife to mix them around gently. Bake for 20-22 minutes. The baked oats will resemble a cake-texture and be soft yet firmer to the touch. Interior will be heavenly -basically a cross between a muffin and a lava cake!

I got a aggressive with the chocolate 🙂
Final product – this is the carob chip side.



Enjoy!

~ox

— Knead to Cook

Plant based meal prepping.

August 23, 2019 by Knead to Cook Filed Under: Air Fried, Breakfast, Brownies, Brunch, Chili, Desserts, Gluten Free, Lentils, Nuts, Pantry, Potatoes, Pressure Cooker, Salads, Snacks, Soups, Tofu, Vegan, Vegan proteins, Wheat Free

Since I’ve been working outside of our home for the past 15 months with a very demanding & crazy schedule – meal prepping has been a saving grace for me.

Meal prepping can be super easy & small or quite elaborate… its simply up to you. We keep ours very basic, but it allows us to throw lunches or dinners together in a snap – especially when you’re starving & can devour everything not nailed down while preparing dinner. Does this sound familiar? Yes, we’ve all done it.

So in this post I’m going to cover quick & easy ideas that will keep you afloat all week long without breaking the budget for time or money. Let’s get started…

The name of the game in our house lately is to use up all of our veggies from our garden that we’ve harvested. This week we’ve been inundated with plenty of tomatoes and green peppers. Being torn between salsa or homemade marinara… Bill voted for sauce. So I roasted all of my tomatoes, peppers, onions and garlic to make a marinara that we could use for dinner one night. Click here for one of my roasted tomato sauce recipes. You can easily go this route as well with a tomato soup. Honestly roasting these veggies and blending them down… it’s such a versatile sauce to use for dipping, atop of a vegan meatball hoagie or over zucchini noodles.

I rarely use salt or oil when roasting. Maybe a slight spritz of olive or avocado oil and tons of fresh herbs from the garden are all you need. In the winter, tap into your spice cabinet and experiment.

While roasting that goodness, I will always roast up in my second oven or use your second rack in you oven, potatoes. ALL the potatoes every single week! I always do yams/sweet potatoes and Japanese sweet potatoes (always organic and unpeeled). If you roast other veggies with it, try to keep the baking sheet separated because veggies will cook at varying times. But feel free to roast as many veggies as you can! Here’s one of my favorite recipes. Cold, cooked potatoes are a wonderful prebiotic fiber source. I normally eat them in my salads cold but feel free to warm before serving if you wish. Also fabulous topped with your favorite nut butter as a snack.

So your oven is working away so let’s turn our attention to your stovetop. I’ve gone back to making my grains, mainly rice on the stove top as I cannot get the perfect texture in my instant pot for my long grain brown rice. So I will normally do one or two grains for the week. Quinoa and brown rice. We also use a ton for the dogs so double or triple the recipe if need be. Both serve as a wonderful base to curries, as a side dish, on a salad… whatever! Use the cooking instructions on the package.

Next up super simple overnight oats with chia. Ohhhhhh these are my favorite. They take NO TIME to prep and will stay perfectly in the fridge all week long. I use these jars and love the size/wide mouth opening.

It’s imperative that you buy organic rolled oats. Sadly the glyphosate aka Roundup contamination is a huge issue with grains.

My super simple recipe can be found here for this easy, healthy and delicious breakfast. Add your favorite nut butter, fresh or dried fruit in the morning.

Now for snacking… I always make a treat for the week. It’s healthy and I normally go for something portable like muffins, cookies, baked oatmeal squares etc. I have a ton of super easy recipes that can be found here. This week I was testing out a oat scone recipe I hope to be sharing in the future. Bill and my dad couldn’t get enough!

These were a lemon pistachio version.

Snack ideas are limitless. Here are some of my favorites… bites, muffin, or brownie.

Next up… savory proteins.

So if you’re looking for some meat-free protein options great for reheating or eating cold (like me) in a big bowl of greens – I’ve got some recipes for you. I always prep tofu. Bill and I go through a ton! Here is my favorite recipe which I’ve been cooking in my air fryer. More recipes you can prep ahead can be found here, here and here. My tofu scramble makes a great meal any time!

If you aren’t a tofu fan… here are some other great prep-ahead ideas. This tempeh recipe is one of my favorites. This salad recipe is great on sandwich bread or atop your favorite greens.

This bbq tempeh is so easy!

Soups or stews are another super easy, one pot meal that will serve you well all week. This one pot lentil stew is so good. I just made these lentil sloppy joe’s again and they are perfect on a bun or I add a big scoop to my salad. Or this double protein vegan chili made in your instant pot for the win!

And then finally, once a month I make my own nut butter combo deal. I’ve found it very hard to find organic nut butters that aren’t super spendy so I make my own. One batch lasts us at least a month and the recipe is super flexible.

This is a blend of cashews, almonds and walnuts.

Taking the time to food prep one or two dishes at a minimum helps to make your meals easier all week long. I hope this post helps you gain some helpful tips on meal prepping. Again, it can be a small or grand as you desire. Happy weekend friends!

— Knead to Cook

The best zucchini brownies ever. Vegan. GF.

July 16, 2018 by Knead to Cook Filed Under: Brownies, Brunch, Desserts, Gluten Free, Holiday Baking Ideas, Nuts, Snacks, Vegan, Vegan proteins, Wheat Free 4 Comments

These brownies came out so unbelievably awesome… and I’m not even a brownie fan.  The best & only recipe you’ll ever need.  Seriously.

My dad harvested a behemoth zucchini from our garden yesterday and I wanted to do something different with it instead of bread or grilling it.  The key with baking anything with zucchini is removing every last bit of water from it. Be patient and these delectable brownies will reward you, pinky promise!  I’m not wasting anymore time chatting… we need to get to this, now!  Happy Monday friends ~ ox.

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— Knead to Cook

Raw Vegan Brownie Bites. Gluten free.

May 4, 2018 by Knead to Cook Filed Under: Breakfast, Brownies, Brunch, Desserts, Fruit, Gluten Free, Holiday, Holiday Baking Ideas, Raw, Vegan, Vegan proteins, Wheat Free Leave a Comment

Happy Friday my friends!  Still traveling, sorry for the delay in posting but internet (wifi) in some areas has been pathetic.  We’re still in Indiana as my oldest has her final freshman exam this morning and then we head out and make our pilgrimage back to Pennsylvania.  It’s been so much fun exploring Detroit and their vegan scene.  And of course moving Sydney out of her dorm, taking her friends out to dinner and being with her again makes my heart happy.  So I apologize for my absence but these little bites will make up for it!  Promise.  Easy.  Fast.  A chocolate punch without refined sugar and junky ingredients.

I made these last week at a girl’s event at Athleta.  The girls made these with my supervision… and had so much fun!  In fact, several sent me pics of the girls recreating in their own kitchens.  They’re chocolatey and decadent without being overtly sweet.  Packed with protein and nutrients… these aren’t just a treat but one with a nutritional punch.  I hope you enjoy!

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— Knead to Cook

Easy Almond Banana Blondies. Vegan. GF.

April 6, 2018 by Knead to Cook Filed Under: Breakfast, Brownies, Brunch, Desserts, Gluten Free, Snacks, Vegan, Vegan proteins, Wheat Free 10 Comments

When you have an abundance of spotted bananas… you get creative and then add chocolate for an over-the-top, healthy treat!  These almond banana blondies were gone in less than 24 hours in my kitchen.  In fact, I pulled these out of the oven around 4p yesterday and when I got up at 4a to hit the gym… there were 2 left!  Ummm okay, I get it.  I’ll make more!

Think of these as if banana bread and fudge had a baby.  They are dense and delectable.  The banana and almond flavors are very pronounced.  These little squares are so dessert-like, filling and so good. Seriously, you need these in your life.  The blonde version to an undercooked, ooey gooey brownie yet better!  Mmmm kay?  Now go, make these.  Thank me later 🙂

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— Knead to Cook

Easy Pumpkin Black Bean Brownies. Vegan. GF.

September 21, 2017 by Knead to Cook Filed Under: Beans, Breakfast, Brownies, Evolution Power Yoga 40 Days, Gluten Free, Halloween, Holiday, Party Foods, Snacks, Thanksgiving, Vegan, Vegan proteins, Vitamix, Wheat Free, Your Life Edit Foundations 2 Comments

 

I really tried to capture the ooey, gooey texture in these pictures.  

      

If you attended my Athleta meet & greet this past Monday, I made a pumpkin-less version of these.  They are moist, not overtly sweet, delectable and the perfect comfort food.  Adding beans clearly poses a healthier twist, along with maca (natural energy source) and no refined sugars tip this treat into a healthier category.

This recipe is very easy and all you need is a food processor or blender.  Very simple, pretty much fail-proof and a hit with everyone.  Let’s face it, no one needs to know black beans are in this recipe!  The pumpkin adds a seasonal twist that is customary come September & October.  Think about Halloween parties right through to Thanksgiving with this recipe.  Let’s get started…

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— Knead to Cook

Everything bagel seeded crackers. V. GF.

May 2, 2017 by Knead to Cook Filed Under: Breakfast, Brownies, Brunch, Gluten Free, Party Foods, Snacks, Vegan, Vegan proteins, Wheat Free, Your Life Edit Foundations Leave a Comment

Everything bagel seeded crackers. V. GF.

I’m starting to think that Tuesdays are going to surpass Mondays on the suck factor.  Weird situations keep happening that 1. kill my run times 2. make my daughters cry and 3. make me feel like the worst mom on the planet.

Last Tuesday my youngest stepped off the bus and snapped her ligament that connects her leg to her foot.  We spent all morning at the doc, hospital, X-rays, resting, eating, ice etc.  Thankfully my sweet girl is on the mend and off crutches as of Monday but has a wonderfully bruised foot.  It was my oldest daughter’s turn this week for a rough patch.  Long story short, when she was younger my youngest smacked out about 1/3 rd of her front tooth out and it’s been bonded ever since.  With her moving 10 hours away to attend her university we wanted to get a veneer on that tooth for more stability.  While we await the 2nd attempt at the veneer (the first one the cosmetic dentist was not happy with) her temporary shattered at 1a this morning.  This was the 2nd time in 3 days.  Problem is that our wonderful cosmetic dentist teaches at Penn on Tuesday in Philly and isn’t here.  His assistant was able to help however without pain meds.  My daughter tried to handle the exposed nerve pain but after too long gripping my hand with great force, tears and pain… we found a nearby periodontist to come and administer Novocain. I felt like the worst mom EVER!  Finally repaired and home.  I won’t even get into my orthodontist appointment details and my pain because it doesn’t matter at this point.  My oldest opted to sleep this afternoon and not go to school.  Phew.  Can this day be over, please?

Sorry for the long tirade… I made these crackers yesterday and they came out great!  I wanted to share with you all because I feel like we all need a good cracker in our life.  Great snack with jam, almond butter or hummus.  Super easy to make.  Store perfectly for a week.  I hope you give these a try!

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— Knead to Cook

Chocolate chunk cookie bars. V. GF.

April 20, 2017 by Knead to Cook Filed Under: Brownies, Brunch, Cookies, Desserts, Easter, Gluten Free, Holiday, Holiday Baking Ideas, Snacks, Vegan, Vegan proteins, Vitamix, Wheat Free, Your Life Edit Foundations 6 Comments

Chocolate chip cookie bars.  Vegan. Gluten free.

I made these bars for my family & for a friend today to spread a bit of joy through food.  I often do this as a kind and unexpected act.  It’s funny how something so small can impact someone so greatly.  These are a bit on the decadent side but I cut these into small cubes and a little goes a long way.  Plus, removing all treats from your diet isn’t practical.  A treat, especially those protein-packed like these, are a wonderful little departure when necessary from clean eating.

I made this entire recipe in my stand mixer with minimal cleanup.  These bars freeze and package to ship nicely.  I’ve shipped these to friends/clients many times and would make a great care package treat for a loved on.  I’m already thinking of care package ideas for when my daughter is off to college this fall.

Okay so without further adieu… let’s get on to this recipe.

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— Knead to Cook

Protein blender brownies. V. GF.

April 12, 2017 by Knead to Cook Filed Under: Brownies, Brunch, Desserts, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Holiday Baking Ideas, Running/Races, Snacks, Vegan, Vegan proteins, Vitamix, Wheat Free, Your Life Edit Foundations 2 Comments


Protein blender brownies.  Vegan & gluten free.

I was terribly excited to get my hands on my talented friend/blogger’s Armen Liew new cookbook.  Arem is the genius behind the blog The Big Man’s World.  His is absolutely phenomenal & I highly recommend it.  This is NOT sponsored in any way, shape or form but my opinion.  If you love sweets but don’t love the calorie bomb/destruction to your eating.  Aren’t a huge fan of sugar-overload.  Check his blog and cookbook out.  Today I whipped up his 4 ingredient flourless brownies in my Vitamix and man… I’m in love!

These brownies came together super fast.  Perfect when you need a treat in a hurry… in fact the waiting for them to cool/slice took longer than prepping and baking!  I hope you enjoy these as much as we do!

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— Knead to Cook

Candy Cane Green Tea Chocolate Muffins. V GF.

December 5, 2016 by Knead to Cook Filed Under: Breads, Breakfast, Brownies, Brunch, Desserts, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Holiday Baking Ideas, Muffins, Snacks, Sponsored, Vegan, Vegan proteins, Vitamix, Wheat Free 5 Comments

img_3549

Candy Cane Green Tea Chocolate Muffins. V GF.

As December approaches, we transition from all things pumpkin spice into the crisp & refreshing flavor of peppermint. It’s rather coincidental how it aligns with the seasonal temperatures.

I wanted to take a different, albeit, healthier spin to a minty treat that would be perfect during the holiday season especially for snacking or your holiday breakfast, brunch menu or a gift-giving idea.  Let’s face it, cookies will be everywhere so why not take a different & healthier approach.  These muffins have a secret special ingredient – Peppermint Green Tea from Celestial Tea.  Green tea has been known to improve blood flow and lower cholesterol. Studies found green tea helped prevent a range of heart-related issues, from high blood pressure to congestive heart failure as well as many other health benefits.  Healthy and heart happy makes this little treat even better.

Through much recipe testing, I’ve found that adding the tea to warm coconut oil also makes this unique combination more flavorful and it yields a muffin that rivals a moist brownie in texture & flavor.  Plus these muffins are grain and gluten free as well as vegan.  Freeze nicely and are perfect prep ahead for the holidays.

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— Knead to Cook

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