Knead to Cook

Food & fitness obsessed girl.

Overnight Peanut Butter and Banana Oats. {no cooking or baking.}

by Filed Under: Breakfast, Brunch, Evolution Power Yoga 40 Days, Fruit, Gluten Free, No bake/cooking required!, Nuts, Vegetarian 11 Comments

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I need to add more oats to my diet.  I am a total creature of habit.  I pretty much have the same breakfast and lunch every day.  I needed to mix it up – variety is the spice of life, right?  I kept seeing overnight oats everywhere I looked – like a subliminal message, I thought I would make a batch last night (after three days away in three states for a short holiday) and see how it tasted.  Well as you may or many not know, I’ve been clean eating for about 8-9 months.  Avoiding pretty much anything processed, loaded with preservatives, meat and striving to be as clean as possible.  Okay enough about that!  So I wanted to add only clean ingredients to my overnight refrigerated oatmeal.  It took me about 2 minutes to assemble and have in the fridge.  I anxiously awaited the morning and the taste test… to be continued.

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— Knead to Cook

Clean Cherry and Walnut Granola Bars.

by Filed Under: Brunch, Cookies, Desserts, Gluten Free, Holiday, Nuts, Snacks, Vegetarian 5 Comments

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My friends over at Oh Nuts!  sent me a care package of some of their products.  I’ve been a long-standing customer, I love their nuts/dried fruits, and was thrilled to start making some favorite recipes with their goodies.  I’ve been meaning to whip up some granola bars that are very clean and wanted something that would have a good consistency and not be overly sweet.  I’ve been eating clean,  no refined sugars amongst other things for eight months now with huge changes to my body and the way I feel.  PLUS, I prefer my family eat non-processed foods/snacks and they love granola so it was a must.  These make a great road-trip snack idea too!  We are headed out for two trips this week and I will have these on hand for the beach!   [Read more…]

— Knead to Cook

Oatmeal Coconut Chocolate Chip Cookies.

by Filed Under: Cookies, Nuts, Vegetarian, Vitamix, Yogurt 3 Comments

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Actually these cookies are NOT a “big mistake” – I just loved the plate and couldn’t resist.

I’ve been eating very clean for the past 8 months.  I’ve been searching and creating recipes that are better tasting, healthier options not only for me but for my family.  These cookies are healthier than your average oatmeal chocolate chip cookie – but are packed with flavor.  These are made with Greek yogurt and coconut oil, which adds protein and healthy fats to your snack.  They are moist and oh so good!  I made about 38 cookies with one batch – I make smaller cookies, and they are mostly gone.  My kids right up to my father (75 years old) loves them.

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— Knead to Cook

Kale, Spinach & Pistachio Pesto.

by Filed Under: Italian-inspired, No bake/cooking required!, Nuts, Party Foods, Pasta, Sauces, Vegetarian, Vitamix 5 Comments

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Huge, I mean HUGE fans of pesto in my house.  It is also a very easy way to get everyone to eat their veggies without a battle (this is a good thing coming from mom).  Pesto is so good on pasta, eggs, fish, chicken, on pizza crust – the options are endless.  It can be made ahead of time – stored in an airtight container in the fridge for weeks.  Frozen in ice cube trays for months.  A little goes a long way and it’s an economical dinner.  So many reasons to be a fan.

Now traditional pestos, in my humble opinion, tend to be overly oily – which I know olive oil is a heart healthy oil but I’m not a fan of anything greasy/oily.  This recipe is super clean and doesn’t have a ton of oil but just the right amount.

Benefits of kale include:  Low in calories.  High in fiber (helping to keep you regular).  Zero fat.  High in iron.  High in vitamin K which protects against a myriad of cancers.  Anti-inflammatory food.  Supports cardiovascular system by lowering cholesterol.  Vitamin A for vision and beautiful skin.  Vitamin C for supporting your metabolism and adds to hydration.  It has more calcium than milk.  It also helps to detox the body by aiding in liver health. That’s just the kale!  Spinach and pistachios are also huge powerhouses!  I could go on and on…

So back to the recipe.

Ingredients:

2 huge handfuls of kale and spinach (equal parts or not)
1/4 cup of nuts (walnuts, pinenuts, almonds or pistachios work best)
3 cloves of garlic, peeled
Juice from one large lemon
Zest from said lemon
Grated parmesan (about 1/3 cup light and fluffy and not packed down)
1/4 cup of olive oil
Salt and pepper
Red pepper flakes (optional)

Directions:

Into your food processor or Vitamix, add the garlic and process until chopped very finely.  Then add the spinach/kale through grated parm.  Blend well.  Through the opening spout, while the machine is running, add the olive oil.  It should change the texture although it will still be mildly course.

Taste and season accordingly.

If topping pasta, always make your sauce first (pesto) and then the pasta.  Never have pasta wait for the sauce.  Into a large mixing bowl, add about 1/3 cup of pesto and then top with your pasta (and a tablespoon or so of the pasta cooking water).  Toss.  Add additional pesto as needed.  Cover and store in the fridge or freezer as mentioned above.

— Knead to Cook

Cookie & Peanut Butter Chocolate Chip Hummus.

by Filed Under: Desserts, Holiday, Nuts, Snacks, Vegetarian 2 Comments

Magimix by Robot-Coupe 3200XL Food Processor (Chrome)2

 

This was my inaugural recipe made in my new Magimix Compact 3200 xl and oh how I love it!  It is by far the quietest appliance in my kitchen.  Worked efficiently and is a stunner in my new kitchen.  Plus love that I can select which bowl I need to use v. just using one large bowl to make a smaller batch of a recipe. Another great feature – it works quickly.  Within a few pulses, my hummus was creamy perfection.  I, like most, don’t have a lot of time to waste in the kitchen.  This certainly makes my life easier.   LOVE!  Okay now onto the recipe…

It was a really crazy day to say the least.  I wanted to make a super fun snack for my youngest daughter who started at a new private school today.  This has her name written all over it!!!  Cookie butter + peanut butter + chocolate = Instant JOY!  Plus it’s hummus and it’s packed with protein, potassium and fiber for the joy of mom/dad!

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Ingredients:

1 16 oz can of low sodium Garbanzo beans, rinsed and drained
1/2 cup of cookie butter (Trader Joe’s or Biscoff)
1/4 cup of peanut or other nut butter
1/2 teaspoon sea salt
1 teaspoon of coconut oil
1/4 cup of honey, agave or maple syrup
Chocolate Chips

Directions:

Into your food processor add the first 6 ingredients and blend until nice and creamy.  This will take about 2 minutes or so.  Then by hand, blend in the chocolate chip (mini chips work well too).

Serve with graham crackers, apples or vanilla wafers.

— Knead to Cook

Almond honey butter.

by Filed Under: Condiments, No bake/cooking required!, Nuts, Vitamix Leave a Comment

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Nothing quite like making your own nut butter.  It’s super easy and very tasty.  Grab your nuts and get ready to be impressed!

Ingredients:

2 cups of raw almonds or toasted almonds
1 teaspoon of peanut oil
Sea Salt
3 tablespoons honey

Directions:

In your Vitamix add the almonds.  Blend the nuts on 10 speed for 1-2 minute.  Then add the oil and salt and blend for about 12 minutes.  Stop and scrape the sides down.  The nuts will yield their oil and get creamier.  Then add the honey and additional salt as needed.  Blend until you achieve the texture you desire.

— Knead to Cook

Honey Cayenne Roasted Almonds.

by Filed Under: Holiday Baking Ideas, Nuts, Snacks, Vegetarian 1 Comment

Just purchased several huge bags of raw almonds.  We love them for snacking and with our first swim meet this weekend – they are a go to, healthy snack.  These are super easy to prepare and you can control the heat.  These also package well for holiday shipping care packages.

Ingredients:

3 cups of raw almonds
1/3 cup of honey
1-2 teaspoons of cayenne pepper (depending on how spicy you want them)
1/4 cup turbinado sugar
2 teaspoons of salt

Directions:

Preheat your oven to 350 and line your baking sheet with a Silpat.

In a small bowl combine the turbinado sugar and salt.  Set aside.

In a larger mixing bowl, add the almonds, cayenne and honey.  Stir to coat.  Then spread them out in a single layer on your lined baking sheet.  Bake for 15 minutes then give them a good stir.  Add back for an additional 10 minutes.  Once you remove them, stir them again.  Then sprinkle with some of the sugar/salt mixture.  While cooling, I keep stirring and adding additional sprinkles or salt/sugar mixture.  They will stick together but easily break apart.  Taste to adjust if they need more salt etc.

— Knead to Cook

Bob’s Roasted Chestnut Recipe.

by Filed Under: Evolution Power Yoga 40 Days, Holiday, Holiday Baking Ideas, Nuts, Snacks, Vegan, Vegetarian 11 Comments

My father, Bob, is a chestnut aficionado.  He loves this time of year when they’re sold at the farmer’s market so he can partake.  This week I found some and finally, with the completion of our kitchen, he was able to roast these up.  I don’t care for chestnuts but for those of you who do… enjoy this super easy and flavorful recipe.

Ingredients:

1 lb of chestnuts, with a cut in the top (about 1 inch long)
Pinch of salt
Water

Directions:

Preheat your oven to 450 degrees.  Set aside a baking sheet.  In a saucepan, add your chestnuts, salt and just enough water to cover.  Bring to a simmer and then remove from the heat.  Drain and place the chestnuts on your baking sheet and roast for 15 minutes.  Remove and let cool.  Peel and enjoy!

— Knead to Cook

Sweet & Spicy Cinnamon Roasted Almonds. Vegan. Gluten Free.

by Filed Under: Nuts, Snacks, Vegan, Vegan proteins, Vegetarian 12 Comments

Sweet & Spicy Cinnamon Roasted Almonds.

Sweet & Spicy Cinnamon Roasted Almonds.

 

We are bracing today for Hurricane Sandy to hit Pennsylvania.  I wanted to whip up a bunch of snacks that didn’t require refrigeration just in case we lost power.  Easily accessible and something everyone would eat.  These are easy to whip up and you control the heat so you can make them more to your liking.  I hope you enjoy these.  Also, they will be perfect for the upcoming holidays.  The smell of cinnamon is perfection!
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— Knead to Cook

Pumpkin Pie Roasted Almonds.

by Filed Under: Nuts, Snacks, Vegetarian 117 Comments

If you follow my blog, you know I’m a pumpkin addict.  I start cooking with it the minute the kids go back to school and fall creeps into my psyche.  I love the warmth of the aroma and the taste is out of this world!  Funny enough, I don’t like pumpkin pie.  I can’t explain it but I whip up so many other great substitutions that I’m cool with it.

Super easy recipe…

Ingredients:

2 cups of raw almonds
3 teaspoons of ground cinnamon
2 1/2 teaspoons of pumpkin pie spice seasoning
4 tablespoons of organic agave or honey
1 teaspoon of vanilla extract
Sea Salt

Directions:

Preheat the oven to 325 degrees.  Line a cookie sheet with parchment or foil.

Into a bowl place your almonds.  Then add cinnamon, spice, agave or honey and vanilla.  Toss to coat each nut.  Spread the nuts evenly on the cookie sheet.  Sprinkle with sea salt.  Bake for 18-20 minutes.  Let cool and serve.

 

 

— Knead to Cook