Food & fitness obsessed girl.
Pineapple coconut smoothie bowl. Originally, this bowl was just a tropical delicious breakfast. Now, per my naturopath, I’ve been making these daily as a snack or even dinner. My allergies are in full bloom, thanks tree mold, and she highly recommends that I eat pineapple daily…
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— Knead to Cook
Mint matcha smoothie.
Calling all mint matcha fans! This original recipe was created and inspired around the famous “Shamrock” shake that is far less healthy or appealing as an adult. I’ve revamped this recipe numerous times and I’m happy to report that this one is a winner for sure. Kids love it because of the minty flavor, parents love it because it’s packed with veggies that the kids never detect. Winning all around. Spinach is such a great vehicle for adding a nutritional punch without adding a detectable (to any kids or picky adults) taste. Spinach is a powerhouse as it packs iron, magnesium, vitamin C, potassium… Matcha is a powerful antioxidant EGCg. It helps boost metabolism. Detoxifies the body. I could go on and on but I won’t.
I often make this as an after-school snack for my youngest or post workout for me when I need a punch of flavor. Mint is one of those refreshing and soothing flavors we gravitate towards. I’m also not a big fan of matcha brewed but in smoothies or baked in snacks… count me in!
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— Knead to Cook
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.
— Knead to Cook
Happy Valentine’s Day my friends! I hope today is filled with happiness, laughter & love. Even if its from your four-legged love. This week I’ve been committed to not eating any ingredients in my food that aren’t natural or I can’t identify. Its been pretty easy minus my Vega energizer that I use during my workouts. I’ve tried watermelon water, caffeinated water and a mixture of coconut water/grapefruit juice … they have stink. And that’s putting it nicely. Today was the worst. Drinking plain water upset my stomach and it was just gross. Funny how I can drink water all day long but not during my workouts. I only need to get to Friday… I can do this!
In that vein, I wanted to make a cookie from the Plant Based Nutrition book for dummies (I love this book). This book is jam packed with nutritional information, debunking the carb fears, protein craze… and setting the record straight with a registered dietician. I’ve adapted the recipe a bit but these babies flew out of my kitchen. A must-make recipe.
— Knead to Cook
I hate to begin a post with an apology but I have 2! First, I’m sorry I’ve been relatively MIA on posting. Getting back into a working groove, standing for hours post knee replacement has been taking me time. Second, the lighting today, due to an ice storm, isn’t working with me so the pics aren’t my best but hey you’re here for the recipe after all, right?
— Knead to Cook
Winter is in full swing. 60’s one day to snow… again. I don’t mean to complain or whine but I really, truly appreciate dry ground just about now. I prefer not to wipe out if at all possible. But I’m trying to rally & embrace all things winter like cozy sweaters, warm cozy blankets, reading by the fire and yes – soup!
I made this soup when my house was packed with company before Christmas one cozy evening. Served it with crusty bread, crackers and some lovely gluten free rolls and the pot was gone. My youngest mentioned it this weekend and I had all the ingredients to make round 2 of it. Sadly, the in-process pics were the only ones I got as it was gobbled up in a snap before staging a pretty pic. The soup is really hearty and filling. Packed with vegetable protein and oh so good for you. Great for leftovers. Not a frightening green color that may scare little kids away either. Hope you enjoy!
— Knead to Cook
It’s been a year since I’ve posted. Well, not exactly but it feels like forever! So where have I gone you may ask?
Well I opted to finish up my cooking for clients the week before Christmas; just in time to celebrate my birthday. We went to DC to see the Cav’s play, shop & eat our way through Georgetown. ALL OF US! It was so nice to have our college girl home again. Then Christmas and the company arrived. Food. Faith. Presents. All on repeat. Then I have to admit, on Christmas night, our tree and all decorations were put away and life was good.
Why the rush to end the holiday? Well Santa brought me a new partial knee replacement. I had my surgery on the 29th. If worrying about that wasn’t enough, couple that with my oldest & my husband both getting sick. You see, I wasn’t allowed to get sick for 2 weeks prior to surgery. Needless to say I lived in a bubble. Ha.
Surgery went really well. Stay over in the hospital one evening and fast forward 17 days to today. I’m back to the gym, lifting upper body. I can walk sans limping. I can drive. And each day it gets better. Amazing, right?
So I’ll stop on my knee update & move on to this recipe. The flu is hitting & hitting hard. I’ve been making this elixir/tonic whatever you wish to call it all fall/winter to keep us all healthy. Knock wood it’s working! It’s strong. Be prepared but it’s packed with vital nutrients and vitamins to keep your immunity in tip top shape. Team that up with washing your hands every second you get & hopefully we all survive this winter.
— Knead to Cook
My friends over at Hempe Plant Protein reached out and asked if I wanted to test out their newest product I jumped. Their tempeh has always been a game changer for me. This however was a complete shock… it wasn’t soy based at all yet made from chickpeas and hemp seeds. I was thrilled! Right out of the package it tasted great. Wait, what? I seriously could snack on this raw it was so good.
I was pondering some different avenues to take this wonderful protein source and opted to go the taco route. It turned out great and is perfect on your taco bar or like I did, in my salad as my protein source.
Let’s chat about nutrition before I tackle my recipe…
Hemp is crafted and cultured like traditional soy tempeh.
Excellent source of Omega 3’s.
No gluten or soy.
Good for the environment.
Easy to prepare.
Savory flavor.
— Knead to Cook
Lentil vegetable loaf. Vegan. Gluten free.
Lentil loaf, of some variety, always seem to make an appearance on our Thanksgiving buffet each year. I feel like it’s the staple for people/guests like me that can’t eat gluten and adhere to a vegan diet but want a substantial dish. So I’m excited to share this super easy recipe that you can make ahead and even freeze this weekend before Thanksgiving. Partner it with some roasted vegetables or favorite Thanksgiving sides and you’re good. Leftovers are heavenly and perfect for a quick lunch idea. You can sub in vegetables you love or have on hand or remove if you don’t like into this recipe- it’s super forgiving.
So this dish is packed with protein, thanks to the lentils, and all those veggies… hello fiber! If your goal is to have some healthy options on your buffet – consider this recipe for sure 🙂 I hope you enjoy!
— Knead to Cook
Hi there friends! Another week and I wanted to share a recipe that I used to create using eggs but now veganized. I’ve been dabbling with chickpea flour and have loved the results. My biggest favorite has been this savory pancake that you have to try… its so good! These may be my new favorite. I love portable food. Let’s face it, no matter the age of your children (mine are teens) – anything you can warm and send them out the door with (that’s healthy) is a win in my book.
I decided to make this recipe a bigger batch (I needed to portion my “egg” batter out smarter to yield a full two dozen v. one muffin short) but these are great to make on the weekend and have for the week with one dozen you can freeze for future use. They freeze so beautifully and warm up in mere seconds in your microwave. Hello easy morning breakfasts! Plus thinking ahead, you can whip these up and freeze having them ready to go for an easier holiday morning/brunch with guests.
Okay, let’s get started!
— Knead to Cook