Knead to Cook

Food & fitness obsessed girl.

Eggnog Smoothie.

by Filed Under: Beverages, Brunch, Desserts, Egg dishes, Fruit, Holiday, No bake/cooking required!, Smoothies, Vegetarian, Vitamix, Wheat Free, Yogurt 2 Comments

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I have so many thoughts going through my head as I’m finally sitting down to blog this week.  First, I apologize for not blogging sooner.  Monday was spent prepping for my guest teaching gig on Tuesday.  Tuesday, I was honored to guest teach at my daughter’s high school.  I taught 7 culinary classes (164 kids) and spoke about healthy eating, carbs, Thanksgiving, being a vegetarian and pretty much anything food related.  My takeaway is that teachers and aides are grossly underpaid (I already knew this but standing in their shoes confirmed this for me).  The kids ranged in age from freshman to seniors.  Encompassed all socio-economic groups.  Athletes to  non-athletes.  It was as much a learning experience for me as it was, hopefully, for them.  My last class, I was blessed to teach my favorite freshman – my daughter.  It was, without a doubt, the highlight of my day seeing her.  My heart fills with pride every time I lay eyes on this girl who is morphing into an amazing adult.  But enough on that… here is a pic from yesterday.  Sorry to my daughter who was eating/carb loading before her two hour swim practice right after class but mama want a shot to remember the day!

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— Knead to Cook

Black Rice Salad with Pineapple and Cilantro.

by Filed Under: Brunch, Evolution Power Yoga 40 Days, Fruit, Holiday, Salads, Side dish, Vegan, Vegetarian, Vinaigrette Leave a Comment

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I was meandering through the organic, gluten free section of my grocery store yesterday and stumbled up on this little treasure.  Black rice.  Hmmm… looks interesting enough.  Gluten free.  Good nutritional profile. I was sold!  Plus I thought my family would be intrigued as well and they were.  Especially when they all tried identifying what they thought it was… black quinoa?  No.  It’s too big.  No one guessed black rice but everyone loved it.

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— Knead to Cook

Almond Meyer Lemon Cherry Biscotti.

by Filed Under: Breakfast, Brunch, Cookies, Desserts, Holiday, Holiday Baking Ideas, Italian-inspired, Nuts, Party Foods, Snacks, Vegetarian 3 Comments

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Growing up Italian, I think I was given biscotti as a teething cookie while a toddler.  I always remember them being around in a big glass jar.  The adults would imbibe in a dark coffee dipping their crunchy biscotti in between gulps.  This crunchy cookie is the favorite of kids (especially when dipped in chocolate) and adults.  The crunchier the better.  They are so versatile too.  You can add whatever your favorites are from nuts to fruits and chocolates.  My Meyer lemon tree is bursting with lemons and I wanted to use them as the fresh essence in these delectable cookies.

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— Knead to Cook

Clean Eating Peppermint Brownie Bites.

by Filed Under: Breakfast, Brownies, Brunch, Cookies, Desserts, Gluten Free, Holiday, No bake/cooking required!, Snacks, Valentine's Day, Vegetarian, Vitamix, Wheat Free 8 Comments

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This weekend we popped by the most enormous Trader Joe’s that I’ve ever seen and I was thrilled with their holiday section.  I stumbled upon my favorite Peppermint extract and wanted to create something chocolate/pepperminty.  The girls in my family are all huge fans of the combination.  The flavor combination is reminiscent of the holidays and today, with our frigid temperatures, are also pushing me in that direction.  Hard to believe that in just a few weeks we will have a Christmas tree in our house!  Wasn’t it just summer?

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— Knead to Cook

Oatmeal Nut Granola Bars.

by Filed Under: Breakfast, Brunch, Cookies, Desserts, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Holiday Baking Ideas, Nuts, Snacks, Vegan, Vegetarian, Wheat Free 1 Comment

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I’m coming up on my one year anniversary or epiphany that changed the way I was eating.  It was last November.  I had put on a ten extra pounds and basically was disgusted with how I felt.  I worked out 6 days a week – running, weights, spinning, cardio – you name it!  Then one day it all changed.  It all came into focus and I realized that it wasn’t my effort that needed to change it was my diet.  In particular, how much I was eating.  You know, snacking here or there.  Walk by and grab this or that.  I started to keep track and I have to admit, I was flabbergasted.  I just changed.  I was tired of it.  I had lost 20 lbs two summers prior and I knew I just wanted a change.  I was also sick of hearing how when you turn 40 it’s all over.  If you know me well… I don’t take well to accepting things that I can change.  I don’t roll over and play dead easily.  I’m a fighter by nature and this was not going to knock me down.

So one year, here I sit.  I’m now a vegetarian for the past 7 months.  I’m down 30 lbs total.  I run about 1.5 minutes faster than I did before.  I feel awesome.  I’ve discovered through my evolution the friends who support me and those who sadly don’t.  I’ve inspired people so that they can do the same and receive hundreds of emails that inspire me to continue from fans of my page.  It’s a cycle… pay it forward.  Pay your energy forward.  Pay you knowledge forward.  Build up and don’t tear down!  That’s the whole gist of my blogging.  Inspire others to do good, eat good and pay it forward.

Okay now off my soapbox (for now).  So here sits this granola bar.  Doesn’t look more special than any other granola bar out there I’m sure.  But when I created this granola bar I strived to make it as healthy and clean as possible.  Packed with tons of vitamins and minerals.  Great for recovery after a walk, a run or a workout.  It can be made vegan or simply vegetarian.  It’s packed with goodness.  No preservatives.  No ingredients that you can’t pronounce or let alone be able to identify like the store bought counterparts.  It’s also gluten free.  Even the crumbles that break off the bars when slicing can be stored and used to top yogurt or eat straight up.  Okay enough… time to move onto the recipe.

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— Knead to Cook

Pumpkin Almond Bars.

by Filed Under: Breakfast, Brunch, Cakes, Desserts, Fruit, Gluten Free, Halloween, Holiday, Holiday Baking Ideas, Nuts, Vegetarian, Wheat Free Leave a Comment

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Yet another recipe I’ve been dying to try ever since I laid eyes on it.  The original recipe is from  http://mywholefoodlife.com/2013/10/09/pumpkin-pecan-caramel-bars/ however I adapted it a bit to suit my family and their preferences.  The bars are super moist and delicious.  Pumpkin flavor is quite nice throughout.  My family eats these for breakfast, snack or dessert.  Will most definitely be making these again!  Please note my comments before diving into this yummy recipe.

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— Knead to Cook

Double Chocolate Zucchini Bread Bite Cookies.

by Filed Under: Breakfast, Brunch, Cookies, Holiday, Holiday Baking Ideas, Nuts, Party Foods, Snacks, Valentine's Day, Vegetarian 2 Comments

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If you’re like me, you have quite a collection of cookbooks.  I have those cherished ones that are all stained up from my relatives that they’ve passed down to me.  Those cookbooks that are gifts from family or friends and finally the cookbooks I buy.  I read them like a novel and scour each recipe.  I mark recipes I want to try and guess what happens?  I never get back to them.  So they sit, collecting dust on my bookshelf in my kitchen and taunt me.  So this weekend I pulled out three cookbooks and picked a few recipes to make.  Now keeping to my true fashion, I adapt, change and evolve the recipe to suit my needs or my family’s taste.  This recipe was no different.  It was inspired by The Sprouted Kitchen’s Zucchini Bread Bites.

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— Knead to Cook

Roasted Apples and Fall Vegetables.

by Filed Under: Breakfast, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Potatoes, Side dish, Thanksgiving, Vegetarian, Wheat Free 6 Comments

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This was the last of my apple week posts that trickled into this week.  I love roasting veggies and last week I added a few apples into the mix to add a level of sweetness to the mixture.  My kids loved it, and so did the adults.  Roasting vegetables brings out their flavor, sweetness and pairs nicely with your protein or served alongside quinoa makes for the perfect vegetarian (vegan actually) meal.  If you’re looking for a great side dish for Thanksgiving, this would also be a nice change of pace too.  Another great fix it and bake it/forget it type of recipe.  Leftovers served alongside eggs also is delish!
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— Knead to Cook

Ghirardelli White Chocolate Halloween Bark.

by Filed Under: Brunch, Candy, Desserts, Halloween, Holiday, Holiday Baking Ideas, Product Review., Snacks, Vegetarian Leave a Comment

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Admittedly, I’m not a huge Halloween fan.  I’ve never been into scary movies, dressing up and all of that.  I know, that sounds so boring and practical but it’s just who I am.  My oldest however, loves good “vintage” – yes, I say this sarcastically, because the “vintage” scary movies are from my time (late 70’s – early 80’s).  Ever since 6th grade, we’ve been hosting a scary movie party for her and her girlfriends.  Well it’s expanded quite a bit over the past three years but the same core group of friends still come (and look forward to it each October).  We’ve expanded it this year to include some male friends too (can you hear me sighing loudly?).  Insert my youngest quizzing my oldest if any of the males coming are her boyfriend and annoying the oldest beyond belief.  {Insert arguing here.}  I think we are expecting around 18 teenagers for s’mores outside in our fire pit and the feature movie is Nightmare on Elm Street.  It is always fun and my husband and I do like to throw a few unexpected twists into the night, especially torturing the girls we know will scream the loudest and scare everyone.  So the tradition continues.  Today I bought a ton of movie snacks and whipped up a batch of Ghirardelli white chocolate Halloween bark for the festivities.  Ghirardelli sent me an awesome care package last week and I’m happy to start creating some fun, seasonal recipes with their awesome products, this being my first one.

This recipe is super easy and totally customizable to your taste and what you have on hand.  Whips up in minutes!  Let’s get started!

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— Knead to Cook

Quinoa Wheat Berry Very Veggie Salad with a Dijon Vinaigrette.

by Filed Under: Brunch, Evolution Power Yoga 40 Days, Salads, Side dish, Snacks, Vegan, Vegetarian, Vinaigrette 2 Comments

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I haven’t eaten meat in about 6.5-7 months.  I enjoy salads for dinner because they are relatively light but packed with vitamins/protein.  I whipped up a big batch of this salad that works for me for lunch or dinner and as a side for my carnivore family.  This recipe, like most of mine, is very flexible and can be made to suit your taste or what’s in your refrigerator.  I added the veggies I had but would vary that week to week.  Also using roasted veggies would also be wonderful.  This salad is perfect served at room temperature or straight out of the refrigerator.  Perfect for your holiday buffet.

 

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— Knead to Cook