Gluten-Free Baked Chobani Fonuts {doughnuts}.



Fonuts are fake donuts AKA “not fried”, healthy dare I say?  I’m not a huge donut fan but these little guys… I’ve eaten 3 today!  They are minis after-all, so I don’t have the guilt that I normally would have partaking in such a treat.  Gluten-free as well!  I didn’t want to use any “junky” ingredients and guess what – they’re pretty good!!  My kids came home and downed like 8 of them already.


1 1/3 cup of almond flour (spooned into your measuring cups – not packed down)
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg (you can also use pumpkin or apple spice seasoning instead)
3 eggs, room temperature
1/4 cup (heaping) of vanilla Chobani yogurt
2 heaping tablespoons of raw honey (use regular if you don’t have it)
Extra honey, cinnamon, sugar for topping which is optional


Preheat your oven to 350 degrees and spray your donut pan with baking spray.  Set aside.

You can use a food processor, blender or Vitamix to make the batter creamy and fabulous.  Add all of the dry ingredients and blend (if using a food processor – 4-6 pulses). Then add all of the wet ingredients and blend until smooth.  Stop and scrape down the sides if necessary.  Blend again.  This process took about 1 minute or so.  Then with a spoon, fill each well with about 1/2 or so of batter.  Then bake for 8-10 minutes or until golden.

While baking, I took about two heaping tablespoons of the raw honey (you can also use maple syrup too) and melted it in the microwave until it was watery.  I dipped each donut (fonut) into the liquified honey and then sprinkled some cinnamon and sugar on top.  This is optional.



— Knead to Cook

Mango Jalapeño Salsa.


*Stamped spoon can be found at:

Sometimes you need to lighten up a gray day with some tropical salsa.  Today, is a bit gray and going to be rainy… I thought this would be the perfect way to brighten up dinner.  I make this salsa early and let the flavors blend in the fridge until dinner.  Top over grilled chicken, pork or fish.  Or eat it straight up with tortilla chips.  Perfect for a party!


2 mangoes, peeled, pitted and diced
2 green spring onions, sliced
1/2 red bell pepper, diced
1/2 cup of cilantro leaves, roughly chopped
1 jalapeño, seeds removed (or left in if you like the heat), finely diced
1-2 tablespoons of a better quality balsamic vinegar


Add all of the ingredients to a mixing bowl.  Give a good toss and let the flavors develop for at least 2 hours in the refrigerator.  Remove right before serving and add additional balsamic if necessary.

— Knead to Cook

Classic Hummus.



If you’ve never made hummus, you don’t know what you’re missing.  Store bought hummus pales in comparison.  This took me about 3 minutes to make.  It tastes unbelievably good and can be used as a dip, sandwich spread… whatever!  So healthy and even the kids love it!  I made it for a party that we’re having tonight to serve with some fresh veggies.  Chips, pretzels, crackers… they all work as a delivery vehicle :)


2 15 ounce cans of low sodium chickpeas (One drained and rinsed, one with liquid)
1/4 cup of toasted sesame seeds
1 tablespoon of olive oil
1/4 cup of lemon juice
1/4 cup of water
4 garlic cloves, smashed (skin removed)
1 heaping teaspoon ground cumin
1/2 teaspoon salt


Add everything to your Vitamix or blender.  If you using a Vitamix, set to Puree and let it run.  If using a blender or food processor, blend until smooth and creamy.  Remove and store in a container with a lid.

*Recipe loosely adapted from Vitamix cookbook.

— Knead to Cook

Tequila lime braised short ribs.


I love braising meat for dinner.  It is the easiest & most flavorful way of cooking.  It pretty much ranks up there with the slow cooker – just by means of your oven.  Braising meat consists of browning it first on the stovetop and yielding a nice crust on the exterior.  This process adds a wonderful depth of flavor and shouldn’t be rushed.  The cooking for several hours in a liquid until the meat is falling off the bone.  This process can be done with chicken, beef, lamb, pork… this time we opted for short ribs.


3-4 lbs of short ribs
1 tablespoon of salt
Cracked black pepper
1 tsp of smoked paprika
Olive oil
Tequilla – 3-4 cups
4 large carrots, diced
1 large onion, diced
2 celery ribs, sliced into 1/2 inch pieces
4 jalapeños, sliced down the center
Fresh thyme, 5 sprigs
8 cilantro sprigs
2 limes, squeezed for the juice (keep the remains and add them to the pot before cooking)
4 cups of beef broth


Preheat your oven to 400 degrees.

On the stove top, in a large Dutch oven, heat some olive oil (you will add more as needed while you cook the meat).  While the oil is heating, salt and pepper each of your short ribs. Place a few in your pot at a time and work in batches.  Avoid over-crowding.  Cover and let brown on each side for about 4 minutes.  Then remove and place on a plate until this process is completed.  Then remove the last ribs and pour in your Tequila to deglaze the pan, scraping up the bits of meat stuck to the bottom of the pan.  Then add the remaining ingredients.




Cover and place in your oven and cook for 3-4 hours.  Occasionally, checking on the liquid level.  Add additional broth if needed.  Remove from the oven, leaving the pot covered and let it rest for 15 minutes prior to serving.  I served over mashed sweet potatoes.



— Knead to Cook

Indian Style Chicken with Lentils and Chobani.

I always feel the need to apologize for not taking pictures (when I do this) during daylight hours but with winter time here and some late night dinners… I have to work with what I’ve got.

As you know, I’m doing a joint giveaway with my awesome friend Lauren Kelly who wrote the following book:

284230_462194933814463_320291531_n 284230_462194933814463_320291531_n

Our giveaway is this Friday and the details are listed on my Facebook page on how to enter.  I jumped at the chance to try some recipes from this book.  So far, both recipes have knocked my socks off!  Yesterday I made her oatmeal cookie bars – to die for.  Last night for dinner, I made this Indian Style Chicken with Lentils and my all time fave Chobani.  Everyone loved it and we had no leftovers!  {good sign.}


1 cup lentils (I used pre-cooked lentils from Trader Joe’s last night.)

3 cups water

1⁄2 teaspoon salt

1 teaspoon pepper

2 cloves garlic, peeled and minced (I used 4 but I love garlic)

1 medium onion, peeled and finely minced

2 tablespoons lemon juice

1 teaspoon cumin

1⁄4 teaspoon red pepper flakes

1⁄2 cup chopped fresh parsley

1 pound boneless, skinless chicken breasts, cut into bite-sized pieces

1 cup plain Chobani Greek low fat yogurt

1 tablespoon curry powder

1 teaspoon Tabasco sauce (I used Sriracha)


  1. Preheat broiler.  Line a baking sheet with aluminum foil.
  2. Place the lentils and water in a saucepan.  Bring to a boil, reduce heat, and simmer.
  3. Just before the lentils are cooked (when barely tender, after about 25 minutes), add 1⁄4 teaspoon salt, pepper, garlic, onion, lemon juice, cumin, red pepper flakes and parsley.
  4. Toss the chicken with the yogurt, curry powder, remaining salt, and Tabasco sauce. Place chicken on foil-lined baking sheet and broil for 5 minutes per side.
  5. Mix the chicken into the lentils and serve with rice.




— Knead to Cook

Oat Chobani PB2 Cookies. {no flour & gluten free}


I had an old recipe that I wrote down on a notepad – totally random that I discovered it and I thought I would tweak it and mess around with the ingredients and see what would happened.  I made the batter two days ago and refrigerated it, only because the dough was really loose, and forgot about it.  Ha ha.  Life is just too busy lately.  So I remembered it today before I headed out to pick up my daughter and made the batch.

I haven’t been eating cookies or really anything “sweet” that I’ve been making because my weight is down 15-16ish lbs and I’m afraid eating something sweet will open the flood gates to the sweets again.  You know what I mean, right? So I reserved them for my dad and my girls to review.  Everyone LOVES them.  Hey, who would’ve thought. They look funky and a bit healthy but the reviews are glowing hence me sharing it with you.  Now bare with me on this recipe… You MUST be flexible.




1 stick of Smart Balance butter or regular butter, room temperature
1/4 cup of Chobani (vanilla)
1/4 cup of white sugar
3/4 cup of light brown sugar
2 tablespoons of PB2 powdered peanut butter
2 eggs
1 teaspoon of vanilla extract
1 teaspoon of baking soda
1 teaspoon salt
1.5 teaspoons of ground cinnamon
3 cups of old fashioned oats


In your stand mixer, blend the butter, Chobani, PB2 and sugars together.  Don’t panic if it looks weird!  Then add the eggs and beat well.  Add the vanilla extract.  Then in a separate bowl, combine the dry ingredients and then add them to the wet mixture.  Blend together.  It will be ooey, gooey and a mess!  Scoop this mixture into a bowl and cover. Refrigerate for at least 2 hours or more (I let it go up to 2 days) so it can firm up.  Trust me, you need to this or they will be impossible to work with :)

Then preheat the oven to 375 degrees.  On your cookie sheet line with parchment or a Silpat liner.  Scoop and place the dough about 1.5-2 inches apart.  Now the baking time will vary.  Normal cookies take 8-10 but I thought they were still too loose.  I baked them for about 14-16 minutes or until crispy and brown around the edges.  Trust me, I kept testing them and taking them out – inspection and then back in.  Your oven make take a bit longer so be patient.  This recipe makes a ton of cookies!  36 or so (small scoop sized).

— Knead to Cook

Organic Beef or Buffalo Chili.


Sunday’s are a perfect day for chili especially during football playoffs.  This can be made ahead of time or earlier in the day and left simmering on the stovetop.  I’ve used both organic lean beef and ground buffalo with this recipe and both work perfectly and are a bit healthier if you’re watching your weight.


1.5 lbs of beef or buffalo (leaner the better)
Olive oil
1/2 of a large yellow onion, diced
1 large bell pepper (you choose the color)
4 cloves of garlic, minced
2 cans (16 oz) dark red kidney beans (I use reduced sodium)
1 (14 oz or smaller) can of diced tomatoes
1 – 6 oz can of tomato paste
3/4 cup of water
2 teaspoons of ground cumin
2 teaspoons of chipotle chili powder
1/2 teaspoon of cayenne pepper
1 jalapeño, finely diced (remove the seeds if you want less heat/spice to your dish)


In a large deep stock pot or Dutch oven, add a drizzle of olive oil to the bottom of your pan.    Turn the heat to medium.  Once hot, add the meat and break it up and cook until no longer pink. Add the onions, peppers and garlic.  Cook for about 4 minutes.  Then add the remaining ingredients.  Bring to a boil and then reduce the heat to very low and cover.  Simmer, stirring occasionally, until ready to serve.  Right before serving, taste and adjust your spices.

Serve with cornbread muffins and top the chili with sour cream, Chobani plain yogurt, jalapeños, diced spring onions, cheddar cheese or whatever you like :)


— Knead to Cook

Pineapple Jalapeño Salsa.

This recipe is so versatile.  It can be served with tortilla chip at your next soiree or atop fish or chicken for a healthy option.  You can control the spice level with the amount of jalapeño you use or if you remove the inner seeds which contain all the heat.


1 bell pepper (I used red), diced
1/2 pineapple, chopped into bite sized pieces
1 cup of cilantro leaves, washed and roughly chopped
1 jalapeño, finely chopped.  If you want  more heat – leave the seed in, if not, remove before chopping
Drizzle of good olive oil


Combine all of the ingredients and place into a bowl.  Refrigerate for at least 2 hours to let the flavors enhance and combine to make their magic.

— Knead to Cook

Quinoa Granola Bars.


I think we all are trying to be a bit healthier post-Thanksgiving.  I’ve been meaning to whip up a granola bar recipe that my kids could take to school and my husband can take to work that isn’t filled with preservatives and ingredients that I can’t pronounce.  And I wanted to use ingredients that we love and have on hand.  These turned out great!  Can’t wait to hear what you think of them.





2 cups of rolled oats
1/4 cup of wheat bran
1/3 cup of chia bran (or oat bran
1/3 cup of flax meal
2/3 cup of toasted coconut
2 tablespoons of chia seeds
1/4 cup of pumpkin seeds
1/2 cup of sunflower seeds
1/3 cup of quinoa (uncooked)
1/4 cup of slivered almonds or walnuts (whatever nuts you like)
1 teaspoon of ground cinnamon
1/4 cup of dried fruit (cranberries, cherries, blueberries, apricots -whatever you love)
1 tablespoons of vanilla extract
3 tablespoons of melted coconut oil
1/2 cup of agave or maple syrup
Optional:  1/4 cup of chocolate chips
Pinch or two of salt

Preheat your oven to 325 degrees.  Line a 13×9 glass pan with parchment paper and set aside.  In your stand mixer, paddle attached, blend all of the ingredients together.  When done, spoon it into your prepared pan.  Take a large piece of plastic wrap and lay it over top.  Press the mixture down firmly with your hand.  The plastic will help you to do this neatly. Then bake for 35-38 minutes or until lightly golden around the edges.  Let cool.  Remove by pulling up on the overhanging parchment paper.  Cut or break into pieces.  Enjoy!

— Knead to Cook

Cake batter yogurt. Celebrating Chobani’s Birthday!




Chobani is hand’s down one of the BEST companies & I’ve been blessed to have them be such an incredible supporter of my blog/website.  Today they celebrate 5 years and to help I whipped up a cake batter themed yogurt that can be frozen as well, to help ring in this 5th birthday!  I was thrilled to use my little glass Chobani bowls and it was so appropriate to serve at their party.

[Read more…]

— Knead to Cook