Knead to Cook

Food & fitness obsessed girl.

Sweet Pumpkin Hummus.

by Filed Under: Desserts, Dips, Evolution Power Yoga 40 Days, No bake/cooking required!, Snacks, Vegetarian 10 Comments

Hummus doesn’t always have to be savory.  I whipped this little dish up last fall, of course, pumpkin inspired, and I had to make it again.  I just love it!  My kids love it too with sliced apples.  In fact, I have it all ready for them when they get home from school.  Great snack and so healthy!  You have to give this one a whirl.

Ingredients:

1 -15oz can of chickpeas, drained and washed
1 heaping cup of pumpkin puree
1/4c nut butter (peanut, almond, cashew)
2 tbl coconut oil
2 tbl maple syrup
1 tsp vanilla
1/2 tsp honey
2 tsp ground cinnamon
1 tsp of freshly grated ginger
1/8 tsp nutmeg
1/2 tsp salt

Blend it all in your food processor until hummus consistency. Serve with apples, crackers, graham crackers, gingersnaps etc.

— Knead to Cook

Jalapeño yogurt dip.

by Filed Under: Dips, Evolution Power Yoga 40 Days, Gluten Free, Vegetarian, Yogurt 1 Comment

I whipped this dip up for topping my roasted tomato soup that I made for dinner this evening but I can be used for so many other things.  I would definitely make this again for a  party as a dip for chips or veggies.  It would also be fantastic as a sandwich spread or to top a burger or chicken.  Super easy and very flexible recipe.  Protein packed and non-fat… what more could you ask for?!   You adjust the spices to your preference.

Ingredients:

1 cup of Chobani non-fat plain yogurt
1 large jalapeño, finely diced with seeds
1 teaspoon of ground cumin
1/2 teaspoon of garlic powder
Pinch salt
Freshly ground pepper
Zest from half of a lime

Directions:

All all of the ingredients into a bowl, mix well and then cover and refrigerate for at least 2 hours.  Adjust the spices after the dip has time to “rest”.

— Knead to Cook

Baked egg in an avocado.

by Filed Under: Breakfast, Egg dishes, Evolution Power Yoga 40 Days, Vegetarian 23 Comments

 

I’ve been making eggs in avocados for about two years.  Lately, I’ve been seeing a plethora of food bloggers sharing their recipes lately along with their leaky exploits of egg whites in the process.  My way, I believe, is the easiest way to execute a perfectly baked egg in an avocado that has easy clean-up making this a perfect weekday breakfast idea for your repertoire.

Recipe is simple.  Preheat the oven to 375 degrees.  Halve each avocado giving each person one or two halves.  Remove the pit.  Scoop out a bit of the avocado from the inside, to make room for all of the egg, and reserve it.  Take some tinfoil and make a bowl for the avocado.  See picture below.  Crack the egg into each carved out space in the avocado.  Top with some cayenne pepper (if you like it), salt and pepper.  Place the avocado on a cookie sheet and bake in a preheated oven for 15-20 minutes.  You can determine how cooked or undercooked you like your yolks.

While the eggs are baking, I place the extra removed avocado in a bowl with one small tomato, 1/2 of a jalapeño chopped and some cilantro.  I cut that up using two sharp knives.  I make some whole grain toast and use it to top my bread and egg/avocado mixture.  Super protein-packed breakfast.  Wonderful post run recovery  🙂

— Knead to Cook

Pineapple smoothie.

by Filed Under: Beverages, Evolution Power Yoga 40 Days, Ice cream, Smoothies, Vegetarian, Yogurt Leave a Comment

Oh the heat of summer has certainly arrived.  Nearing 100 degrees today & tomorrow have prompted me to make a cool & refreshing beverage that we can enjoy. Pineapple, Chobani… it’s all so good!

Ingredients:

1 pineapple, skin & core removed, chopped into large pieces
1/2 cup of Chobani vanilla yogurt
3/4 cup of almond milk
6 ice cubes
1 tablespoon flax seed meal
1/2 cup of vanilla frozen yogurt

Directions:

Add all of the ingredients to your blender and blend until blended completely.  Pour into glasses and enjoy!

— Knead to Cook

Bill’s homemade cereal.

by Filed Under: Beverages, Brunch, Evolution Power Yoga 40 Days, No bake/cooking required!, Nuts, Vegan, Vegetarian 4 Comments

My husband, Bill, has been making this cereal for about 10 years.  Within that timeframe, he has pursued a very focused healthy lifestyle.  Working out 6 days a week, lifting, running and eating very clean.  He slimmed down, losing about 15 lbs and dropped his cholesterol.  Now I could never insinuate or claim that this cereal will lower your cholesterol because I cannot substantiate the claim with medical studies or trials but in our house… we have all lowered our levels and have seen the benefits.  Now, with all of the fiber you need to be well aware… this is also quite good for your colon health.

Ingredients:

3 cups of wheat bran
2 cups of rolled oats
1 cup of oat bran
3/4 cup of wheat germ
3/4 cup of flax seed meal
1/2 cup of sliced or slivered almonds
1/2 cup of chopped pecans or almonds
1 cup of dried tart cherries (or raisins)
1/2 cup of apricots, chopped
1 cup of dried blueberries
1 scoop of protein powder or Arbonne essentials Vanilla Protein Shake Mix (3 packages of 1.48 ozs)

Directions:

Mix all ingredients in a bowl and then store in a gallon ziploc baggie or tupperware container.  You can keep in your pantry or in your refrigerator (although not necessary).  Serve with milk or atop of your yogurt.

— Knead to Cook

Fresh strawberry, banana, Chobani Mango smoothie.

by Filed Under: Beverages, Breakfast, Brunch, Evolution Power Yoga 40 Days, No bake/cooking required!, Smoothies, Vegetarian 2 Comments

We picked 12 lbs of fresh strawberries yesterday.  This morning’s smoothie idea was given!  So easy and such a flexible recipe.  My daughter said this was the best smoothie ever!  Love that!

Ingredients:

2 cups of fresh strawberries, washed with tops removed
2 ripe bananas
1 -6 ounce container of Chobani mango yogurt
1 cup of vanilla almond milk
1 scoop of protein powder (vanilla Whey protein powder)
6 ice cubes

Directions:

Blend everything (except for the ice cubes) on high or a smoothie setting on your blender.   Add the ice cubes for the last 30-45 seconds of blending.  Pour and enjoy!

— Knead to Cook

No-bake Energy Balls.

by Filed Under: Evolution Power Yoga 40 Days, No bake/cooking required!, Snacks, Vegetarian 30 Comments

 

 

Okay these are insanely good!  I made two batches, one with dark chocolate and one with white (hubby is allergic to cocoa) and my kids and I cannot stop eating them!!!  I made these about a year ago and just stumbled on the recipe again.  I have NO idea why I stopped making them.  Who needs dinner, right?

These will make a great snack or a fast breakfast!  Pack them in your kids lunch for a yummy surprise!

1 c of old-fashioned oats
1 c of toasted coconut flakes
1/2 c of chocolate chips (I used dark chocolate)
1/2 c of almond butter (you can use whatever nut butter you have in your pantry)
1/2 c of flaxseed meal
1 tbl of chia seeds
1/3 c + 1 /4 tsp of honey (I used raw)
1 tsp of vanilla extract
1 pinch of salt

Mix it all together in a bowl and then refrigerate for 45 minutes.  Remove and make into balls.  I used a small scooper (1-1.5 inch) to press it in and then eject it.  Rolled it with my hands to get a ball shape all around and then place in a airtight container to refrigerate.  Will last 5-7 days but most likely they will be long gone before that!

 

 

 

 

— Knead to Cook

Crock Pot Tart Cherry & Apple Steel Cut Oats.

by Filed Under: Breakfast, Crock Pot, Evolution Power Yoga 40 Days, Vegetarian 6 Comments

 

I love steel cut oats made in the crock pot.  I simply throw everything in before bed & have this wonderful breakfast all ready when we get back from our frigid run.  This recipe is so flexible. You can use what you have in your pantry, as I do each time I make steel cut oats.

I use my small crock pot but if you don’t have one, the larger model is fine.

Ingredients:

Non stick butter spray (I use Pam)
1 cup of steel cut oats
3 cups of cherry cider (I use Trader Joe’s) but you can use apple juice, cider, cherry juice
1 cup of water
1 cinnamon stick
1/2 teaspoon ground cinnamon
1 pinch of salt
One apple, cored and chopped into bite-sized pieces
1/4 cup of dried tart cherries (raisins or other dried fruit will work beautifully too)

Directions:

Spray the insert to your slow cooker then add all of the ingredients.  Stir gently. Cover and cook overnight on low.  I normally make this around 8 pm and eat around 6-6:30 am.  I like to remove the lid of the slow cooker for about 10 minutes prior to serving – helps release the condensation that’s built up.

Top with your favorite nuts, chia seeds, honey, brown sugar, agave… whatever you like!  My daughter gobbles this up in the morning.  Great way to start your day off 🙂

— Knead to Cook