Knead to Cook

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Vegan Eggnog Bread with a Spiced Rum Glaze.

December 6, 2018 by Knead to Cook Filed Under: Breads, Breakfast, Brunch, Desserts, Evolution Power Yoga 40 Days, Holiday, Holiday Baking Ideas, Lucy Let's Go Post, Quick Bread, Snacks, Sponsored, Vegan 14 Comments

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Eggnog bread was a creation of mine from about 15 years ago-  long before I was plant based or an athlete.  Truth be told, it was my go-to holiday food gift for friends/teachers & neighbors for years.  Everyone I shared it with clamored over the flavor and moist texture of this treat.  Plus, it was a nice disparity from the sea of cookies everyone had in their kitchen.  You can find the original, vegetarian recipe here.

As time has passed, I’ll admit, I hadn’t made this treat in several years.  Going plant-based, I never quite found an equal counterpart to a traditional eggnog until now.  I’ve tried this recipe with several vegan eggnogs and I found success with most brands.  I’ve suggested the versions below, in the recipe, that worked best in my opinion.  I prefer to make small loaves for gifting.  They are the perfect size and let’s face it, most people are drowning in other holiday sweets & treats.  However, this recipe would work perfectly in a regular size loaf pan.

This recipe can be subbed out with traditional products like butter and eggnog but I wanted to take a healthier approach as much as possible while keeping with the integrity of my original recipe. I hope you give this recipe a try.  Also perfect on Christmas morning amidst the wrapping paper flying and children giggling for a fun and easy breakfast or brunch idea.

Happy holidays!

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— Knead to Cook

Pumpkin Protein Pancakes. Vegan. Gluten Free.

June 5, 2018 by Knead to Cook Filed Under: Breakfast, Brunch, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Holiday, Holiday Baking Ideas, Lucy Let's Go Post, Vegan, Vegan proteins 7 Comments

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I know, it’s summer Robin (or almost) but the one ingredient I never stop using is pumpkin! Pumpkin is chock full of vitamins and is very low calorie.  Vitamin A, potassium and antioxidant rich.  Plus vitamin C & fiber which help promote a healthy blood pressure & heart.  So many benefits in this vibrant-colored ingredient.  Plus along with everything else that grows, it has protein.  Protein!  Never has one ingredient been so controversial for people.  If you’re vegan like me – the typical question is… “Where do you get your protein?” to “How much is necessary in a diet?”  At the vegfest this weekend…. this was a very popular question on the panel I was speaking on.

So how much protein do I need?

The US Department of Agriculture recommends that all men and women over the age of 19 should get at least 0.8 grams of protein per kilogram of body weight per day (or 0.37 grams per pound). That means a woman who is 130 pounds should get at least 48 grams of protein but some recommend 70-80 grams if you’re athletic.  Depending on your daily activities, you still may not be getting enough to help your muscles recover from your workouts.

If you get too little protein, you can suffer from fatigue, weakness or muscle loss. Your metabolism slows down and you put yourself at risk of gaining weight. It also weakens your immune system. This breakfast can be made ahead on the weekend so that you can refrigerate or freeze them and defrost as needed.  Plus this makes a perfect quick & healthy breakfast for your kids too.  And let’s face it… homemade trumps store-bought daily.  These are vegan & gluten free.

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— Knead to Cook

Let’s Go Lucy Blog Post Mediterranean Summer Salad. V. GF.

June 29, 2016 by Knead to Cook Filed Under: Brunch, Dressings, Evolution Power Yoga 40 Days, Gluten Free, Italian-inspired, Lucy Let's Go Post, Salads, Side dish, Sponsored, Vegan, Vegan proteins, Vinaigrette, Wheat Free Leave a Comment

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Summer is here! I’m so excited.  Warm, sunny longer days.  All the fresh local fruits and vegetables. Farm stands.  Gardening and get togethers with friends and family.  After what seemed to be an endless winter, as it always is in the Northeast, I’m so ready for carefree summer days.

We love eating dinner outside in the summer.  Weekends are made for slow-paced evenings with friends- eating, laughing, time by fire just enjoying special moments.  To be honest… food is always on my mind.  I love hosting and my food always needs to be easy, fresh and seasonal.  Because so many people have various dietary restrictions, and with most of my family being plant-based, I love to infuse my menu with food that is allergy-free for most.  No nuts, seeds, meat and dairy-free.  This salad is a twist on a classic salad that is protein-packed and infused with the brightness of fresh lemon.  This salad is great on it’s own for lunch or an easy dinner or to take to a pot luck or pool party.  I also will share tips on how to keep this salad crunchy and fresh without it getting soggy after a few hours.  This recipe is very flexible with the ingredients so you can get creative infusing flavors you love.  I hope you enjoy this recipe as much as we do.

Click here to view the recipe.
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— Knead to Cook

Lucy Let’s Go Seed and Nut Brittle. V. GF.

May 12, 2016 by Knead to Cook Filed Under: Breakfast, Brunch, Desserts, Evolution Power Yoga 40 Days, Fruit, Gluten Free, Holiday Baking Ideas, Lucy Let's Go Post, Nuts, Party Foods, Snacks, Sponsored, Travel & eating, Vegan, Vegan proteins, Wheat Free Leave a Comment

 

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Planes, trains and automobiles.  Travel season will shortly be upon us and planning not only locations and friends/family to visit, clothes your going to wear but food/snacking is critical.  Never thought of packing snacks?  Smart snacking will keep your journey fueled and help keep you on track avoiding the pitfalls of fast food stops and convenient store goodies.  Nuts & seeds are rich in energy, protein, packed with antioxidants, vitamins, minerals and much discussed omega-3 fatty acids. Chia is packed with protein, fats, potassium, fiber and magnesium just to name a few.  This snack is sweet, salty, crunchy and is totally portable.

Click here for the full recipe and post.
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— Knead to Cook

Chocolate Chunk Banana Walnut Muffins. V. GF.

March 29, 2016 by Knead to Cook Filed Under: Breads, Breakfast, Brunch, Desserts, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Lucy Let's Go Post, Product Review., Quick Bread, Running/Races, Sponsored, Vegan, Vegan proteins, Wheat Free 6 Comments

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Returning to reality yesterday after a weekend away with family celebrating Easter was hard.  Training.  Laundry.  Dogs.  Grocery shopping.  You know the drill.  My oldest was off Monday and my youngest is off till mid-week.  I knew I needed a good healthy snack to grab when the munchies hit.  They requested banana bread and I whipped up these up to satisfy teenage hunger.

These are refined sugar-free.  Gluten free and completely vegan.  You can use mini chips or chunks for the vegan chocolate aspect.  I made some without for my husband and topped with banana slices.  These are hearty enough for breakfast or pre-run.  You can also half this recipe for 6 regular muffins or prepare as is for 12 large muffins.
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— Knead to Cook

Let’s Go Lucy Post:: Salted Caramel Chocolate Truffles. Vegan. GF.

February 4, 2016 by Knead to Cook Filed Under: Brunch, Candy, Easter, Evolution Power Yoga 40 Days, Gluten Free, Halloween, Holiday, Lucy Let's Go Post, No bake/cooking required!, Raw, Running/Races, Sponsored, Valentine's Day, Vegan, Vegan proteins, Wheat Free 5 Comments

 

 

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Valentine’s Day is quickly approaching and I love sharing homemade treats not only with my Valentine, but friends and special people in my life. Little treats made from the heart always mean so much to people. Share the love. But heed my warning… these are a completely addictive little treat. 

These are super easy to make and you can decorate them with fun sprinkles or top with sea salt.  Vegan and gluten free with no refined sugar. This recipe can be doubled if you want to treat yourself.
“A friend is someone who knows all about you and still loves you.”
― Elbert Hubbard

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— Knead to Cook

Overnight Oats – Food prep for the week.

January 21, 2016 by Knead to Cook Filed Under: Breakfast, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Lucy Let's Go Post, No bake/cooking required!, Nuts, Raw, Snacks, Sponsored, Vegan, Vegan proteins, Wheat Free 2 Comments

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Did you make a New Year’s resolution to eat healthy?  Prep food ahead of time?  Make and eat breakfast each day?  Breakfast is the most important meal of the day – hand’s down.  You need to fuel to catapult you through your day and this easy breakfast will just do that. Oatmeal is a carbohydrate and protein-rich source that provides calories and energy.  Have low glycemic index which aids in burning fat while exercising.  High soluble fiber, which is heart healthy and oatmeal contains both calcium and potassium which can aid in reducing blood pressure.  I also add some superfood chia seeds and ground flax for more fiber impact.  Food is medicine.

Kids love making these little breakfast cups and when involved – they are most likely willing to eat their creations.  You never know – their flavor combinations may just win over palates and get their day started off on the right fit too.

Taking a few minutes on Sunday to prep the base of the oatmeal and from there – it will take you less than a minute each evening to customize your overnight oats.  They are totally portable and are ready when you are in the morning.  I’ll share some of my favorite varieties but you are only limited by your imagination.
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— Knead to Cook

Lucy Let’s Go Blog Post: Gingerbread Granola. Vegan. Gluten Free.

December 4, 2015 by Knead to Cook Filed Under: Breakfast, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Holiday Baking Ideas, Lucy Let's Go Post, Sponsored, Vegan, Vegan proteins, Wheat Free Leave a Comment

Gingerbread Granola. Vegan. Gluten Free.

Gingerbread Granola. Vegan. Gluten Free.

Okay ready or not, December is here and gift-giving season is upon us!  With December comes the deluge of cookies and treats that flood our offices, homes and parties.  I wanted to create a seasonal recipe that would be perfect for gift-giving to friends, hostesses, running group friends, to your mail carrier or hairstylist.  Plus, this makes a wonderful breakfast idea on Christmas morning.
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— Knead to Cook

Running: Change of Heart. Lucy Blog Post.

October 20, 2015 by Knead to Cook Filed Under: Fitness., Lucy Let's Go Post, Sponsored, Vegan 2 Comments

 

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Running: Change of Heart. Lucy Blog Post.

When Lucy Activewear asked me to write a post about my change of training/approach in running I was excited and overwhelmed.  This has become such a passionate subject to me but something that I feel that can be overwhelming.  I took a deep breath and wrote from my heart, literally.  My journey from marathon #2 in March through Ultra Marathon in early October.  It’s certainly been quite a humbling journey but an eye-opening one for me personally.  I hope it sheds some light on not being defined by a pace or time that you run but by the journey and ultimate achievement which is far more valuable.  Click here to read my post.
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— Knead to Cook

Lucy Let’s Go Raw Maple Pumpkin Pie. Vegan. GF.

October 6, 2015 by Knead to Cook Filed Under: Brunch, Desserts, Fitness., Gluten Free, Lucy Let's Go Post, Raw, Running/Races, Snacks, Sponsored, Vegan, Vegan proteins, Wheat Free 3 Comments

 

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My second post is live on Lucy Let’s Go blog today and you don’t want to miss it!
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— Knead to Cook

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