Fitness. Archives - Page 16 of 18

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 5 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 44 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 4 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

Pumpkin almond butter cookie bars. Vegan. Gluten free.

September 2, 2014 by Knead to Cook Filed Under: Brownies, Brunch, Cookies, Desserts, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Halloween, Holiday, Nuts, Party Foods, Vegan, Vegan proteins, Vegetarian, Vitamix, Wheat Free 4 Comments

Pumpkin Almond Butter Cookie Bars by Knead to Cook.

Pumpkin almond butter cookie bars.

September is here! My favorite month. Of course our weather has been perfection and now that September is here – the heatwave has arrived! So funny. Everyone is back to school and work today so I’m back to a routine. Went to the gym early and got a 5 mile progressive run in and then lifted. Went to the farmer’s market to load up and came home to cook and bake for the week.

Now that September is here that means hopefully cooler days, chilly nights, sweaters and jeans and the quintessential flavor ~ pumpkin everything! So freaking excited! Oh and our wedding anniversary and trip is this month.

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— Knead to Cook

How to prepare tempeh.

August 20, 2014 by Knead to Cook Filed Under: Brunch, Fitness., Gluten Free, Running/Races, Vegan, Vegan proteins, Vegetarian, Wheat Free 6 Comments

How to prepare tempeh by Knead to Cook.

It’s been one of those foods that I love when I go out to vegan restaurants but just couldn’t get as tasty at home. Tempeh is made from soybeans. Quite popular throughout the world but gaining more popularity in the U.S. Tempeh is packed with manganese, protein, fiber, phosphorous, B2 and magnesium – so a nutritional powerhouse of sorts for vegans and vegetarians alike. It’s a firm texture and is so versatile – absorbing spices and marinades alike. But don’t let it scare you… it’s easier to cook than you may think.

So over the last year I’ve asked friends how they cook it. I’ve gotten a wide variety of answers and suggestions, all of which I tried but never loved. Trial and error. Soybeans to me have a bitter bite that I just don’t favor. But it bothered me how much tastier it was in restaurants and I started on my mission to make it palatable, if not wonderful at home. My husband and I both love tempeh… and were both thrilled with this recipe. I hope you give it a try.
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— Knead to Cook

Peanut Butter Coconut Cookies. Vegan. Gluten Free.

July 21, 2014 by Knead to Cook Filed Under: Breakfast, Brunch, Cookies, Desserts, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Holiday Baking Ideas, Nuts, Snacks, Vegan, Vegetarian, Wheat Free Leave a Comment

Peanut Butter Coconut Cookies. Vegan. Gluten Free. By Knead to Cook.

Peanut butter coconut cookies that are vegan AND gluten free – not to mention oil-free. These cookies turned out perfecty. Protein packed and so delish! These will not last long in my house. So it’s a brand new week. Actually it’s the last week for us of summer sports/training. Then we celebrate summer! I am really looking forward to some quiet, down time with the family. So this recipe is super easy… even the kids could make it if they are looking for something to do when they’re “bored”. You can use whatever peanut butter you have on hand. I used a chunky organic but creamy would work well too.

It’s hard to believe the end of the month is creeping up. Time just flies after the 4th of July! This weekend we finally got back out on the bikes because last weekend we were away seeing Katy Perry in NJ. This weekend concert series continued… Fall Out Boy and Paramore but thankfully it was local. This concert left my husband a bit groggy Sunday morning so we got out late for our bike ride. I have to admit, I’m not a fan of the Sunday rush-to-church traffic but I just got through it. I’m really trying hard to embrace road cycling. This weekend I was really excited, for some reason, to get back out there. We rode 26.5 miles! I was thrilled. I clipped in and didn’t even fall. Very proud – it was my furthest and fastest so far. So enough chit chat… onto this awesome recipe.
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— Knead to Cook

Strawberry Salsa. Vegan. Gluten Free.

July 16, 2014 by Knead to Cook Filed Under: Breakfast, Brunch, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Mexican, Raw, Running/Races, Snacks, Vegan, Vegetarian, Wheat Free Leave a Comment

Strawberry Salsa by Knead to Cook. Vegan. Gluten Free.

Strawberry salsa is vegan, gluten free and screams of summer! I could eat salsa day and night. I eat it right out of the bowl, with taco chips or on my favorite spoon – displayed here. Ha! We had our last regular season swim meet last night during a lovely thunderstorm and that ended (due to the weather) just before 9 so we missed Taco Tuesday. I make it a point to indulge my girl’s request for tacos each week. I know they will eat everything on their plate and that makes this Italian mama a happy girl.

This salsa is super easy to whip up and you can easily control the spice level. It’s colorful and eye-catching. Filled with vitamins and healthy carbs – providing lots of energy for the pool or the beach! Totally easy make-ahead recipe too!
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— Knead to Cook