Knead to Cook

Food & fitness obsessed girl.

Strawberry Overload Protein Smoothie. {vegan} {gluten free}

by Filed Under: Beverages, Breakfast, Brunch, Desserts, Evolution Power Yoga 40 Days, Featured, Gluten Free, Smoothies, Vegan, Vegetarian, Wheat Free 4 Comments

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Our strawberry patch is exploding with fresh, gorgeous, organic strawberries!  After bringing in about 5 lbs I thought it would be fun to whip up some strawberry milk for my youngest (her fave) and it quickly turned into a protein smoothie.  She loves strawberry milk (almond, that is) but I opted to pack it with additional protein to help bulk up a bit, she’s on the small side.  This is just another way of using up some of the gorgeous summery strawberries you might have on hand.  Makes the perfect breakfast, lunch or snack.  Also makes the perfect dessert! [Read more…]

— Knead to Cook

Raw Triple Chocolate Banana Bites.

by Filed Under: Breakfast, Brownies, Brunch, Cookies, Desserts, Featured, Fruit, Gluten Free, Holiday, No bake/cooking required!, Nuts, Party Foods, Snacks, Vegan, Wheat Free 1 Comment

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Mountain of deliciousness.  Clean eating does not have to be boring or without chocolate!

Before we headed out of town last Friday for our race weekend, I wanted to whip up a healthy treat for my girls to have on hand.  These are totally dairy and gluten free.  They are a twist on my classic energy balls/bites that I make. I also rolled these in organic unsweetened cocoa powder which added a complimentary bitter to sweet balance.  Protein packed these are great for a post-workout snack or just a treat when you’re craving something chocolate.  No guilt here!  I store these in the fridge and love them cold.  I make them bite-sized so you can pop them and go!  Portable perfection. [Read more…]

— Knead to Cook

Dark Chocolate Chia Pudding.

by Filed Under: Breakfast, Brunch, Desserts, Easter, Evolution Power Yoga 40 Days, Featured, Gluten Free, Holiday, No bake/cooking required!, Snacks, Valentine's Day, Vegan, Vegetarian, Wheat Free 7 Comments

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I’ve been a chocolate aficionado for a very long time.  It’s definitely one food passion of mine that I refuse to give up.  I’ve curbed back and definitely avoid sugar-laden desserts with my cleaner eating over the past 15 months so changes had to be made.  I needed to find better options to satisfy my love of chocolate.  My kids are the same.  They love chocolate.  One loves milk the other follows my passion for deep, dark, rich chocolate.  I’m not a fan of store-bought puddings filled with tons of sugar and other preservatives.  My option:  Make my own!  I’ve been making chia pudding for several years now.  In fact, way before the chia seed popularity took the world by storm.  My farmer’s market that I go to year round sells bags of chia for a great price and I began experimenting with it after reading about how nutritionally packed it was – how couldn’t I?

Last year I had the opportunity to travel to New England twice in only a few months and popped by King Arthur’s crazy fabulous store (both times) and my friend Jenny suggested I buy this deep, rich dark cocoa powder because it was the best.  I bought several bags and I concur, Jenny, my friend – you were right!  It makes this pudding over-the-top delectable.  My kids eat it for breakfast with a mashed banana mixed in.  It is so good and it curbs all of those chocolate-crazed moments in our lives (and yes, we all have many of them DAILY!).

I’ve also made this pudding with some powdered peanut butter mixed in as well for a peanut butter cup type of pudding.  I’ll add that suggestion below.

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— Knead to Cook

Roasted Red Pepper Salsa.

by Filed Under: Breakfast, Condiments, Dips, Evolution Power Yoga 40 Days, Featured, Gluten Free, Mexican, Salsas & Guacamole, Snacks, Vegan, Vegetarian, Vitamix, Wheat Free 5 Comments

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Happy Monday!  Okay, I’m a little jacked up today.  I forced myself to take a “rest” day yesterday.  I worked in the morning, went to lunch for Thai food with my husband post his yoga class and had a nice relaxing afternoon.  My daughter had a high school carb loading swim dinner last night and after she got off – I went upstairs and curled up with two fabulous books I’m reading and actually went to bed early.  I got 9 hours of solid sleep last night.  Rarely happens but I woke up feeling really good today and energized.  I guess rest days really do work, despite how much I dislike them.  As I told my family, I went analog for the night – turned my iPhone off, twitter, Instagram, computer, tv… all of it- off!  Have you done this?  You really should.  We get so wrapped up in it all that it takes away from some much needed quiet time in our life.  Try it!  I bet you’ll feel your battery recharge and be more present in the moments going on around you.  Okay, off my soapbox.

Last Friday, because we didn’t have a dual meet on Saturday, I told my girls that they could invite some friends over for dinner.  We were going to have a pizza party and then migrated it over to a taco night.  I’m known for my salsa recipe but have to admit, it’s only really good in the summer with fresh tomatoes.  So I wanted to whip up some different salsas for the taco bar and this by far is a new fave.  Why didn’t I ever think of making it earlier?  LOVE!  Super easy and just had a great flavor.  I would totally use this on eggs, atop your favorite protein or as a spread on sandwiches.

Think Super Bowl party appetizer.  Easy.  Can be made ahead of time and let’s face it… it’s gorgeous.  The colors just jump out at you.  You do eat with your eyes first, after all.  And the more colorful the veggies – the more vitamins and minerals they have!  Color rules!

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— Knead to Cook

Sweet Potato, Pear and Sage Soup.

by Filed Under: Brunch, Featured, Fruit, Soups, Stocks/Broths, Thanksgiving, Vegetarian, Vitamix, Wheat Free 12 Comments

 

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As many of you know I was unfortunately down and out last week.  I had surgery on my finger the week prior and contracted a staph infection that landed me back in the hospital this past week hooked up to IV’s.  I’m so thankful to be home surrounded by family and good friends.  Boy the things we take for granted!  Despite my finger being bandaged and unable to really get in the kitchen and cook up a storm – I have to rely on my wonderful husband to help me, which he gladly obliged!  After my run on Sunday we whipped this up (had just picked up some fresh sweet potatoes and pears) and thought it would be the perfect dish on our first chill-in-the-air fall feeling Sunday.  It turned out beautifully and even my pickiest loved it.  Winner!

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— Knead to Cook

Triple berry pie.

by Filed Under: 4th of July/Patriotic, Desserts, Featured, Fruit, Holiday, Holiday Baking Ideas, Pies, Vegetarian 20 Comments

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It’s berry season!!!  This, in my mind, is a BIG reason to celebrate.  Everyone in my family can seriously just eat and eat berries without ceasing.  Today, on our way home from swim practice I thought we would swing by our favorite berry farm to see what goodies they had to sell.  My youngest and I were quite pleased to find black, red and blue berries.  I have to admit, we started eating them on the way home… lack of restraint for certain.  So then my mind started racing… a berry buckle, cobbler, tart… no let’s make a pie!  Triple berry sounded lovely.  I rushed off to the store and bought my very special Irish butter and organic cream (needed for whipping later) and I got to work.  Now I have to admit, I have been eating and preparing cleaner dishes for my family however there are just some recipes that I cannot “healthify” (yes I know, not a real word) but there are just some recipes that you don’t tinker with, plain and simple.  This recipe for crust is very old and I cherish it.  It is certainly indulgent but not something you eat everyday – it’s just that…. a summer treat.   Perfect for the 4th of July too!

I love the rustic looking crust.  Not perfect but unique to itself.  It smells heavenly and now I better go and whip up some fresh whipped cream for topping this beauty.

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— Knead to Cook

Vegetable Pasta Salad with Balsamic Dijon Dressing.

by Filed Under: Featured, Party Foods, Pasta, Salads, Side dish, Vegetarian, Vinaigrette 3 Comments

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This pasta salad reminds me of summer.  Light, packed with veggies and would make the perfect lunch, dinner or side with some grilled chicken, pork, fish or steak.  My kids love to snack on it before swim meets.  Packed with vegetables and I used whole wheat pasta to bump up the nutritional value.  You can use whatever veggies you have on hand  – it is also perfect to make for a picnic or party.  I like making this ahead of time to let the dressing have time to flavor all of the components and make it even tastier.  Perfect weeknight meal too!

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— Knead to Cook

Banana Almond Butter Ice Cream. {Dairy-free.}

by Filed Under: 4th of July/Patriotic, Evolution Power Yoga 40 Days, Featured, Fruit, Ice cream, Vegetarian, Vitamix, Wheat Free 15 Comments

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We all have them… the bananas on our kitchen counter that are starting to spoil right in front of our eyes.  I buy so many bananas at the farmer’s market for smoothies and snacks, invariably some remain that look rather dismal and taunt me.  I typically freeze them (for future use) or I whip up some banana bread but with soaring 90 degree temps this week – I thought I would blend them up with some almond butter and make some healthy ice cream.  This recipe is so insanely easy and customizable – you will fall in love, fast & hard for this treat!

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— Knead to Cook