Fitness. Archives - Page 13 of 15

Coconut Curry Cauliflower Soup. Vegan.

October 21, 2014 by Knead to Cook Filed Under: Brunch, Crock Pot, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Indian-inspired., Pasta, Soups, Vegan, Vegan proteins, Vitamix, Wheat Free Leave a Comment

Coconut Curry Cauliflower Soup. Vegan by Knead to Cook.

Coconut Curry Cauliflower Soup. Vegan.

On Saturday I bought an almost 7 lb (YES!!) golden colored cauliflower head at the farmer’s market. I couldn’t resist. It was absolutely gorgeous and I thought of roasting it and making soup. Geez I could feed an army with a cauliflower THAT large. So Sunday, after our run and church service – I cut up about a 1/3 of it to roast and the rest went into this gorgeous and very tasty soup. I simmered the soup most of the afternoon and served it with my favorite Mary’s Crackers that are gluten free and vegan. I have plenty of leftovers too for lunch all week. This is a fall soup must-try for sure!
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— Knead to Cook

Sweet and Spicy Pumpkin Pie Roasted Almonds. Vegan.

October 20, 2014 by Knead to Cook Filed Under: Appetizers, Brunch, Desserts, Evolution Power Yoga 40 Days, Fitness., Gift ideas, Gluten Free, Nuts, Party Foods, Thanksgiving, Vegan, Vegan proteins, Wheat Free 7 Comments

Sweet & Spicy Pumpkin Pie Roasted Almonds | Knead to Cook.

Happy Monday friends! I never did mind Mondays only because its a reboot – a new start and fresh chance at doing amazing things. Perspective. Today’s day started out with an early morning 6.26 mile run. It was the first run of the season with gloves but I will note that I suffer from Raynaud’s and seem a bit more sensitive to cold morning temperatures. The run felt great and energizing. From there lots of errands and a dog walk with Samantha.

I’ve been having a week (or more) of eating like a voracious monster. Literally if a camera was on me from noon till 4 all they would view is me eating – constantly. My husband is convinced its just my body healing and needing extra nutrition. I sure hope he’s right as I go back to the doc next week for more X-rays. Praying for good progress!!

I do have several Meatless Monday recipes to share but whipped these up and as I snack on them – this is what I chose to share with you all today. You can make these with or without cayenne pepper. Add more or less to your liking. These pack up and mail perfectly for the holidays or are great on your Thanksgiving table. Protein packed and a healthy snack for everyone. Gluten free and vegan.
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— Knead to Cook

Vegan Pumpkin Chili.

October 16, 2014 by Knead to Cook Filed Under: Beans, Chili, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Mexican, Running/Races, Vegan, Vegan proteins, Wheat Free Leave a Comment

Vegan Pumpkin Chili by Knead to Cook.

Vegan Pumpkin Chili.

Last week I was thrilled to purchase Thug Kitchen’s first cookbook. Scouring each vulgar sentence (that’s their schict) and recipes of this masterpiece – I wanted to try a protein-packed recipe first. I made this recipe Monday and have enjoyed it all week as leftovers topped with my smoky spicy cashew cheese sauce, which elevated it to a whole new level. I modified their recipe a bit and absolutely LOVE it and will be making it again and again this winter. Even your most hardcore carnivores won’t be missing the meat in this flavor-packed chili.

Thug Kitchen tweeted me back after seeing my post… I’m honored and so happy but can’t retweet due to the vulgarity. Sorry – ha ha.
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— Knead to Cook

Pumpkin Muffins with a Maple Glaze. Vegan. Gluten Free.

October 15, 2014 by Knead to Cook Filed Under: Breakfast, Brunch, Desserts, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Holiday, Holiday Baking Ideas, Muffins, Quick Bread, Vegan, Wheat Free 2 Comments

Pumpkin Muffins with Maple Glaze. Vegan and Gluten Free | Knead to Cook

Pumpkin Muffins with a Maple Glaze. Vegan and Gluten Free.

Today is a rainy hump day. Not a nice rain… more like a dumping down from the heavens kind of rain. The rain that forced me inside for my 6 mile run today so I used today as a weightlifting day as well. It’s all good. We, Samantha our black lab and I managed to sneak in a walk to the park post dentist appointment for me. From there, I’ve been in the kitchen working on three recipes. I wasn’t going to share this one today but because they came out so good – I pushed my post for today off till tomorrow. Now I have two back to back muffin recipes… hope you don’t mind.

Are you on pumpkin overload yet? From Starbucks to pretty much every blogger on the planet is focusing on the wonders of pumpkin and for good reason. It’s totally the best time of year! This recipe started out from my newly purchased cookbook by Cara Reed titled Decadent Gluten Free Vegan Baking but I’ve morphed it quite a bit and I hope you give this one a whirl. It’s totally gluten free and vegan for those who have dietary concerns. However those who do not, won’t mind one bit – trust me!

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— Knead to Cook

Smoky Spicy Cheese Sauce. Vegan. Gluten Free.

October 13, 2014 by Knead to Cook Filed Under: Brunch, Condiments, Dips, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Grilling/Rubs/Sauces, No bake/cooking required!, Nuts, Pasta, Raw, Running/Races, Sauces, Snacks, Vegan, Vegan proteins, Vitamix, Wheat Free 2 Comments

Smoky Spicy Cheese Sauce. Vegan and gluten free by Knead to Cook.

Smoky. Spicy. Cheesy Sauce. Wait… dip. Dressing! Wait… a sub for yogurt or mayo in sandwiches! Oh the uses are endless! And the spiciness and smokiness is all under your wielding. But for us… the more kick and the smokier the better!

This cheese sauce, dip, dressing – whatever you want to call it is totally vegan and gluten free. You will be bulled over by the flavor this packs in this super simple, insane concoction! Seriously… you won’t want to miss this one. Prep is required with the cashews but other than that -soaked cashews made into cream can become a magical ingredient that vegans seriously rejoice over! I normally go sweeter but do love a savory cashew cream. And please, anything with Sriracha is just hands down fabulous. I think I may need a support group for hot sauce. In fact – there are two different types in here. Okay… recipe time.

UPDATE: I made a super yummy vegan chili tonight and put a doll-up of this on it… heavenly! Another use for this awesome sauce. Ha ha.
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— Knead to Cook

Baked Pumpkin Mini Donuts. Vegan and Gluten Free.

October 2, 2014 by Knead to Cook Filed Under: Breakfast, Brunch, Fitness., Gluten Free, Running/Races, Snacks, Vegan, Vegetarian, Wheat Free 35 Comments

Pumpkin Maple Mini Donuts. Vegan and Gluten Free | Knead to Cook.

Baked Pumpkin Mini Donuts. Vegan and Gluten Free.

Are you on pumpkin overload yet? It’s everywhere! I love it all!!! As you know, my oldest is gluten and dairy free so I wanted to make her a treat she could enjoy – which I normally try to do. I had a new gluten/dairy free all purpose flour to try so I threw caution to the wind and created these.
Gluten free flours normally have a “strange” flavor. But these, with the glaze, were remarkably tasty. My true test was my teenager’s review – my oldest gf/df daughter gobbled down several mini donuts and my other teenager, post a field hockey game, requested 11 of them! She’s going through a growth spurt right now – 18 lbs in 1.5 months. HELLO – finally- the growth spurt has arrived!!

So with all that being said, you can sub out regular ap flour for the recipe if you aren’t gluten free. AND you can omit the glaze if you don’t wish to have the added sweetness and just sprinkle a cinnamon/sugar mixture over top of the wet dough prior to baking.
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— Knead to Cook

Vegan journey through Texas.

September 22, 2014 by Knead to Cook Filed Under: Fitness., Gluten Free, Life., Travel & eating, Vegan, Vegan proteins, Vegetarian, Wheat Free Leave a Comment

So happy to be back in Pennsylvania with our fall-like chill in the air and NO humidity. Windows open. Bill and I took a holiday to Texas to celebrate our 18th wedding anniversary (albeit a little early thanks to Homecoming). We decided to visit the San Antonio Riverwalk and Alamo as well as tour Austin. Of course, it was my goal to find everything vegan along the way and Texas did not let us down! Now I’ve been vegetarian for almost 2 years now and vegan for 10 months. I knew going to Texas and eating vegan may pose a challenge in the land of bbq but it so was not!

First off the heat and humidity was almost unbearable. Worst than the east coast in August! HOLY humidity! Running was a bit fun but we did manage to get two runs happily and completely sweaty. I finished out my week with 25 miles as planned.
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— Knead to Cook

Roasted Corn and Tomato Red Pepper Soup. Vegan.

September 15, 2014 by Knead to Cook Filed Under: Evolution Power Yoga 40 Days, Fitness., Gluten Free, Soups, Thanksgiving, Vegan proteins, Vegetarian, Vitamix, Wheat Free 3 Comments

Roasted tomato and corn red pepper soup | Knead to Cook

Roasted Corn & Tomato Red Pepper Soup. Vegan.

Fall weather is here! I love fall. Everything about it. Pumpkins. Gourds. Apples. We hit up our favorite apple orchard Saturday. Stocked up on our favorite Honeycrisp apples. It’s just a great time of year. Yesterday we went out early on our bike ride and it was 51 degrees air temp and about 45 while riding for 27 miles. It was chilly but fun. Each ride is a challenge and gets me out of my comfort zone but it was all good exercise.

In the afternoon I decided, while football watching, to make a quick soup recipe to have for tonight’s dinner. Perfect Meatless Monday dinner idea and leftovers are great to pack-up for lunch for the coming days. You can always use frozen corn to make this but I suggest, if you can still find fresh corn at the farm stand, use that. Right now, tomatoes and corn are so cheap at the farmer’s market. I stock up and roast a lot this time of year.

Now onto the recipe…
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— Knead to Cook

Easy Homemade Beet Chips.

September 9, 2014 by Knead to Cook Filed Under: Appetizers, Brunch, Fitness., Gluten Free, Homemade Chips, Party Foods, Running/Races, Side dish, Snacks, Vegan, Vegetarian, Wheat Free 3 Comments

Beet chips | By Knead to Cook

Do you love beets? Many years ago I wouldn’t touch them with a ten foot pole! Now, I’ve grown to love them. I eat them roasted to raw and pretty much consume them daily. I like to shred many of them in my food processor and keep them for salads, add to smoothies… just eat them out of the bowl. So I thought I would make some chips for my kids – who aren’t fond of regular roasted beets. When I crisp them up and they seem to eat any veggie possible. I love it. I love using olive oil or truffle oil on these for a deeper, more intense flavor.

Bowl by Dylan Kendal.
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— Knead to Cook

Overnight Pickled Jalapeño Radishes. Vegan.

September 4, 2014 by Knead to Cook Filed Under: 4th of July/Patriotic, Appetizers, Breakfast, Brunch, Condiments, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Party Foods, Side dish, Snacks, Vegan, Vegetarian, Wheat Free 1 Comment

Overnight Jalapeño Radishes by Knead to Cook.

Overnight Pickled Jalapeño Radishes.

If you know me, you know I’m a spicy freak. I also love pickles so after buying a bunch of lovely radishes at the farmer’s market- my brain went right to this favorited recipe that I’ve had for years. Pink radishes as my youngest calls them are a favorite. These are great in martinis, on meat or veggie burgers, on salads or straight out of the jar (how I eat them). You can control the heat with the addition or subtraction of the jalapeños. I hope you LOVE this recipe!

UPDATE: We used these on our tacos last night and they were soooooo good! The crunch, the heat – it was perfection. Just wanted to share another fun idea for these with you.
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— Knead to Cook