Knead to Cook

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Best of… vegan snacking.

March 12, 2017 by Knead to Cook Filed Under: Best Vegan..., Breakfast, Brunch, Candy, Cookies, Desserts, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Holiday Baking Ideas, Ice cream, Nuts, Party Foods, Running/Races, Vegan, Wheat Free Leave a Comment

This week’s best of series focuses on all things vegan snacking.

So when I say vegan snacking, I wanted to share the best of great snack ideas not genetically modified *clears throat* crap that coincidentally is vegan like Oreos.  I wanted real, vegan and gluten free snacking.  I wanted to cover chips to ice cream and everything in between so everyone from sweet to salty palates are covered.

As clean as your eating is, it’s important to build in treats or desserts into your diet. Balance is key.  I shared favorites that are all gluten free and vegan.  Easily found at Whole Foods or your favorite markets (or online).  This is just a list of my top favorites and honestly the list could go on & on if you let me.

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— Knead to Cook

Brazil Nut Vanilla Cinnamon Butter.

August 12, 2016 by Knead to Cook Filed Under: Breakfast, Brownies, Brunch, Cookies, Desserts, Dips, Evolution Power Yoga 40 Days, Gluten Free, Ice cream, Nuts, Sauces, Sponsored, Vegan, Vegan proteins, Vitamix, Wheat Free Leave a Comment

Brazil Nut Maple Butter.
Brazil Nut Maple Butter.

Are you excited about the games in Brazil?  I’m obsessed.  Growing up swimming & watching my girls swim competitively most of their lives – our obsession begins with the trials.  The passion, hard work, diligence and pursuit of something greater than yourself is so inspiring.  Plus I’ll admit, I get totally weepy with the pageantry and spirit for our country.  I know, I’m a big sap but I know I’m not alone. Our favorites to watch are swimming- without a doubt, gymnastics and all things running – go figure!  I’m hoping to be running by that time.

In the spirit of the host country, Lucy asked me to use the Brazil nut as my inspiration.  I’ll be honest, I never had the nut ever before as I’m pretty basic with my nut selection.  I did my research and was blown away by the health benefits.  High levels of  selenium. Just one or two of these nuts per day is recommended.  Other minerals are copper, magnesium, manganese, potassium, calcium, iron, phosphorus, and zinc. Copper helps prevent anemia and bone weakness (osteoporosis).  This nut is also packed with thiamin and vitamin E.  Hello nutritionally powerful nut.

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Nut butters are a wonderful source of protein and necessary fats in your diet.  My favorite way to incorporate nut butter is in my smoothies, overnight oats, on rice cakes and as a dip for fruit.  Of course, baking and cooking are also fun ways to incorporate this delectable food.  Click here for the full recipe.
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Thank you Lucy Activewear for sponsoring this post.  

 

 

 

— Knead to Cook

Vegan Chocolate Nice Cream. GF.

March 9, 2016 by Knead to Cook Filed Under: Brunch, Desserts, Evolution Power Yoga 40 Days, Fruit, Gluten Free, Ice cream, No bake/cooking required!, Party Foods, Raw, Vegan, Vitamix, Wheat Free 2 Comments

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It’s been in the 70’s and sunny the past few days giving us a glimpse into spring.  It’s been lovely.  Amazing how the sun and warm temps just boost your mood.  I also have truly missed running without layers and layers and hand warmers tucked into my mittens.  Suffering from Raynaud’s is hard during the colder winter months.

I made this recipe last week, forgetting how much I loved it but fully knowing I would never really get to enjoy it as my daughter would consume all that I made – and I was, of course, proven right again. I found a rare stash of overripe bananas at the store – seems to be a really hard thing to do lately.  And I immediately bought them all up.  I think I purchased 22 bananas for $3.oo or something.  Oh and they were organic to boot.  I immediately got home, peeled them and got them into ziploc baggies and in the freezer.  The next day I knew my mission… and there is something for simplicity.  I even gave my dad a tiny bowl and he said it was the best ice cream he’s had in a long time.  I won’t bother telling him what it was… enjoy the ignorance of the situation.  LOL. I just love him but if I told him it was just bananas I would’ve gotten an eye roll.

This recipe is so easy.  Totally kid-friendly and so good sans any guilt, GMO’s or any funky ingredients.
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— Knead to Cook

Strawberry Coconut Ice Cream. Vegan.

June 2, 2015 by Knead to Cook Filed Under: Brunch, Desserts, Evolution Power Yoga 40 Days, Frozen Pops, Fruit, Gluten Free, Ice cream, Running/Races, Vegan, Vitamix 2 Comments

Strawberry Coconut Ice Cream.  Vegan.

Strawberry Coconut Ice Cream. Vegan.

After a day of recipe creation, testing and prepping then finally getting my kitchen cleaned up – in walks my father with several pounds of fresh strawberries from our strawberry patch.  They were super ripe… and I needed to do something quick.  Warm temperatures…. hmmmm let’s make some coconut milk ice cream.  My daughter is gluten and dairy free so I’m constantly making her banana ice cream found here, here and here.  But I’ve wanted to make some coconut milk ice cream for her that would be a bit of a departure.  End result… she loved it!
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— Knead to Cook

Chocolate PB Banana Protein Ice Cream. Vegan.

March 4, 2015 by Knead to Cook Filed Under: Brunch, Desserts, Fitness., Fruit, Gluten Free, Holiday, Ice cream, Party Foods, Running/Races, Smoothies, Snacks, Vegan, Vegan proteins, Vitamix, Wheat Free 3 Comments

Chocolate Banana Vegan Ice Cream.

Chocolate Banana Vegan Ice Cream.

Yep.  You “knead” this.  Chocolate banana and avocado (wait, what?????) ice cream.  Totally vegan.  Gluten free.  And yes it has an avocado in it.  Super healthy.  Totally creamy.  Actually my 16 year old had her wisdom teeth extracted last Friday and she came home from school asking for this over anything else.  YAY!  Way better than processed ice creams.  No funky ingredients you can’t pronounce.  Protein packed.  So good.  Period. End of story!
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— Knead to Cook

Almond Butter Banana Protein Ice Cream. Vegan. Gluten Free.

February 27, 2015 by Knead to Cook Filed Under: Brunch, Desserts, Evolution Power Yoga 40 Days, Fitness., Fruit, Ice cream, Running/Races, Smoothies, Snacks, Vegan, Vegan proteins, Vitamix 3 Comments

Almond Butter Banana Protein Ice Cream.  Vegan. Gluten Free.

Almond Butter Banana Protein Ice Cream. Vegan. Gluten Free.

Many frozen bananas + a 16 year old post wisdom teeth removal equals this recipe.  Only my daughter would be eating like a champ post surgery.  She’s dairy and gluten free and I don’t like chemical-laden frozen ice cream ingredients so I created this little dish for her.  Plus I have about 20 frozen bananas in my freezer at all times for my smoothies (I get very ripe bananas on sale, peel and freeze immediately)  I added some protein so it would help fill her up and let her stomach handle the pain meds/antibiotics a bit better.  This treat is easy to whip up and tastes so good.  You do need a powerful blender to make this recipe like a Vitamix.

Easy prep ahead and store in a tupperware container in the freezer.  This recipe made about 4 good sized servings and cost me about $3.00 or less.  No preservatives or ingredients you can’t pronounce.  It was so good she ate all of it.  I did sneak a sample before she devoured.  Happy Friday!
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— Knead to Cook

Shamrock Shake. Vegan.

February 9, 2015 by Knead to Cook Filed Under: Beverages, Breakfast, Desserts, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Holiday, Ice cream, Running/Races, Smoothies, St. Patrick's Day, Vegan, Vitamix, Wheat Free Leave a Comment

Shamrock Shake.  Vegan.

Shamrock Shake. Vegan by Knead to Cook.

“It’s that time of year again Mom!” my daughter exclaimed yesterday afternoon.  Snow time?  Winter time? Exhaustion time?  What time may I ask?  Shamrock Shake time.  Ah ha!  Well, yes you are right with St. Patty’s day next month already. Well my response to my dairy and gluten free daughter:  “Get to making your own version.”  That’s what she did and it turned out really yummy!

Kudos Sydney on your creation.  Tastes way better.  Let’s face it.. it isn’t nuclear green thanks to food coloring but to healthy spinach you can’t taste.  Plus vegan.  And not totally packed with gross ingredients, sorry McDonald’s but it’s true.
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— Knead to Cook

Chocolate Banana Ice Cream. {vegan} {gluten free}

June 24, 2014 by Knead to Cook Filed Under: Brunch, Fruit, Gluten Free, Ice cream, Nuts, Party Foods, Raw, Vegan, Vegetarian, Vitamix, Wheat Free 10 Comments

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Monday, oh Monday how I can love and hate you so!  The day started out with a good 7.5 mile run. I’m now only 10 or so miles away from my 100 mile month for June.  I had a record 40,700 steps moved (running and walking yesterday) with over 2700 calories burned.  All good.  Got kids, picked them up, dropped them off.  Fed everyone.  Progress.  Then I had a bit of truck drama in my brand new truck with only 4k miles on it.  I’ll spare the details for now but as I sit frustrated and confused.  More on that later….

Onto the recipe post.  I feel like a crazy banana lady.  I buy them in mass quantities and once ripe, I freeze them all. I love adding them to smoothies or to make fake ice cream. Fake ice cream you ask?  Well it’s like a healthy, no-junk soft serve that will convince even your pickiest ice cream fans that they are eating something totally indulgent.  Totally vegan.  Gluten free.  Plus you can add whatever to it to make it even better!  This was yesterday’s dessert and it was so good (I’m glad I snuck a bit to enjoy).  This is for the chocolate coconut fans out there.  Additional mix-in ideas are listed below.

Welcome summer!
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— Knead to Cook

Avocado Mint Cream Brownie Bars.

May 16, 2014 by Knead to Cook Filed Under: Brownies, Brunch, Desserts, Gluten Free, Ice cream, No bake/cooking required!, Nuts, Party Foods, Raw, Vegan, Vegetarian, Wheat Free 10 Comments

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My husband bought me this awesome raw vegan cookbook for Mother’s Day and I have to say I’m drooling every night over the gorgeous photos.  I’m new to a vegan diet.  I’ve now been vegetarian for one year.  I’m good at creating dinner recipes but raw desserts, I’m new at.  I look at each cookbook as an education.  I learn from techniques, ingredients, spice combinations etc.  I love them!  This recipe was a must-make!  My kids adore mint and admittedly, so do I!  These came together really fast and have been freezing the past few hours.  I took them out to slice up and photograph (and sneak a taste) and I’m blown away!  I did customize the recipe to my taste but this will now be a staple in my kitchen.
*Inspired by rawsome vegan baking cookbook.

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— Knead to Cook

Banana Peanut Butter Ice Cream Cupcakes. {dairy free}

June 18, 2013 by Knead to Cook Filed Under: Brunch, Desserts, Frozen Pops, Fruit, Gluten Free, Ice cream, Vegetarian, Vitamix, Wheat Free Leave a Comment

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These are the easiest and one of the healthiest ways of enjoying one of summer’s most treasured treats… ice cream!  BUT, these are healthier, dairy-free, and packed with so much protein!  Three ingredients.  Takes only about 2 minutes to make – the worst part is waiting for them to freeze!

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— Knead to Cook

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