Healthy granola bars.

by Filed Under: Breakfast, Brunch, Cabot Fit Team, Cookies, Desserts, Evolution Power Yoga 40 Days, Fruit, Gluten Free, Holiday, Holiday Baking Ideas, Nuts, Snacks, Vegetarian, Wheat Free 7 Comments

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It’s Monday and it’s the start of a brand new month.  I’m excited… why?  Well, we dodged a rather bad snow storm (sorry to my friends south of us who weren’t so lucky).  My training is going very well and I’m feeling stronger and stronger.  And despite life not being perfect, I see glimmers of hope and promise of wonderful things in the future.

As Monday comes, I always start baking or creating snacks for my kids and family to snack on all week.  Fruit and veggies are always at hand but let’s face it… grab a tea or coffee and a baked good or treat, right?  Yes!  Dessert.  After-school snacking?  Of course.  I always try to put the best options forward and this is no different.  We all train hard and need to rebuild and refuel.  This snack does that and it makes a lot so you are covered for a week of snacking.

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— Knead to Cook

KIND Granola Bars.

by Filed Under: Breakfast, Brunch, Desserts, Evolution Power Yoga 40 Days, Fruit, Gluten Free, Nuts, Product Review., Vegan, Vegetarian 8 Comments

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I’m always whipping up granola bites, balls or bars in my kitchen.  I really dislike the store-bought versions chock full of preservatives and chemicals that I can’t pronounce.  The fine people over at KIND sent me some granola to create with and that’s just what I did. They turned out quite tasty and with all of the different varieties they offer, the flavors can be customized to your preference.  I used vanilla blueberry clusters.  

These took only minutes to make and chilled up in the fridge in about 30 minutes.  Great on-the-go breakfast, snack, post workout treat, after-school snack or dessert idea.  My kids love granola and it’s a great way to pack in some healthy ingredients.  You can use whatever granola or trail mix you prefer. You can also add mini chocolate chips, raisins, dried fruit, nuts etc.  Totally customizable!

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— Knead to Cook

Cashew oat cookie bites.

by Filed Under: Breakfast, Brunch, Cookies, Desserts, Gluten Free, Nuts, Party Foods, Vegan, Vegetarian, Vitamix, Wheat Free 4 Comments

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Who doesn’t love a bite-sized snack you can pop into your mouth and enjoy?  I know I do!  And my kids and family love them.  I love whipping up bite-sized recipes as snacks or post swim treats for my kids.  Even on busy school mornings these make a great on-the-go treat.  Packed with protein and fiber – these will also provide the nutrition you need to keep your body humming right along.  You can always mix-in some mini chocolate chips or chopped nuts for more texture or to make more enticing for children.  These aren’t overtly sweet and aren’t meant to be.  I’m desperately trying to detox my family from refined sugars where I can.  Snacking that won’t break all of your training efforts, fuel for your body… it’s a win-win!

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— Knead to Cook

Warm black truffle brussels sprouts salad.

by Filed Under: Brunch, Easter, Evolution Power Yoga 40 Days, Gluten Free, Nuts, Salads, Side dish, Vegan, Vegetarian, Wheat Free Leave a Comment

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I was meandering through the grocery store, pre-snow storm the other day and came across some beautiful brussel sprouts.  I bought a large container and wanted to shred them up and make a “slaw” with them.  My kids aren’t fans so I was on a mission to mix it up and try to camouflage them.  It worked, to a degree – one kid loved them, one still was steadfast on hating them.  The rest of the family loved them and I have to admit, I ate a rather large bowl for dinner.  The truffle oil just put this classic recipe over-the-top for me.  If you aren’t a fan or don’t have any on hand, I will give you an alternative in the recipe.

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— Knead to Cook

Almond Meyer Lemon Cherry Biscotti.

by Filed Under: Breakfast, Brunch, Cookies, Desserts, Holiday, Holiday Baking Ideas, Italian-inspired, Nuts, Party Foods, Snacks, Vegetarian 3 Comments

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Growing up Italian, I think I was given biscotti as a teething cookie while a toddler.  I always remember them being around in a big glass jar.  The adults would imbibe in a dark coffee dipping their crunchy biscotti in between gulps.  This crunchy cookie is the favorite of kids (especially when dipped in chocolate) and adults.  The crunchier the better.  They are so versatile too.  You can add whatever your favorites are from nuts to fruits and chocolates.  My Meyer lemon tree is bursting with lemons and I wanted to use them as the fresh essence in these delectable cookies.

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— Knead to Cook

Spiced Roasted Nuts.

by Filed Under: Appetizers, Gluten Free, Nuts, Party Foods, Snacks, Vegan, Vegetarian, Wheat Free 2 Comments

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This week I happily acquired two new cookbooks (I have a bit of an addiction to them).  One with a focus for runners/training/recovery and the other was Giada’s Feel Good Food.  I’ve long been a fan of her and her recipes.  As I’m embarking on packing and getting my family ready to hit the road this weekend for race that I’m doing ~ I’ve been preparing healthy snacks for the road.  I’m not a fan of prepackaged foods.  I also eat a lot of nuts, as they are a valuable protein source for me with my vegetarian lifestyle.  This recipe grabbed my attention immediately, funny enough I just saw this on her show yesterday, and knew I had to make it.  It was easy, I customized it to the nuts/seeds I wanted to use and of course, used less sugar than noted in the original recipe as it wasn’t necessary.

Think of these as a great game day snack or treat to put out this Thanksgiving for a healthy snack option.  Also packs well for road trips.

*Adapted from Giada De Laurentis Giada’s Feel Good Food cookbook.
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— Knead to Cook

Oatmeal Nut Granola Bars.

by Filed Under: Breakfast, Brunch, Cookies, Desserts, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Holiday Baking Ideas, Nuts, Snacks, Vegan, Vegetarian, Wheat Free 1 Comment

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I’m coming up on my one year anniversary or epiphany that changed the way I was eating.  It was last November.  I had put on a ten extra pounds and basically was disgusted with how I felt.  I worked out 6 days a week – running, weights, spinning, cardio – you name it!  Then one day it all changed.  It all came into focus and I realized that it wasn’t my effort that needed to change it was my diet.  In particular, how much I was eating.  You know, snacking here or there.  Walk by and grab this or that.  I started to keep track and I have to admit, I was flabbergasted.  I just changed.  I was tired of it.  I had lost 20 lbs two summers prior and I knew I just wanted a change.  I was also sick of hearing how when you turn 40 it’s all over.  If you know me well… I don’t take well to accepting things that I can change.  I don’t roll over and play dead easily.  I’m a fighter by nature and this was not going to knock me down.

So one year, here I sit.  I’m now a vegetarian for the past 7 months.  I’m down 30 lbs total.  I run about 1.5 minutes faster than I did before.  I feel awesome.  I’ve discovered through my evolution the friends who support me and those who sadly don’t.  I’ve inspired people so that they can do the same and receive hundreds of emails that inspire me to continue from fans of my page.  It’s a cycle… pay it forward.  Pay your energy forward.  Pay you knowledge forward.  Build up and don’t tear down!  That’s the whole gist of my blogging.  Inspire others to do good, eat good and pay it forward.

Okay now off my soapbox (for now).  So here sits this granola bar.  Doesn’t look more special than any other granola bar out there I’m sure.  But when I created this granola bar I strived to make it as healthy and clean as possible.  Packed with tons of vitamins and minerals.  Great for recovery after a walk, a run or a workout.  It can be made vegan or simply vegetarian.  It’s packed with goodness.  No preservatives.  No ingredients that you can’t pronounce or let alone be able to identify like the store bought counterparts.  It’s also gluten free.  Even the crumbles that break off the bars when slicing can be stored and used to top yogurt or eat straight up.  Okay enough… time to move onto the recipe.

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— Knead to Cook

Mini Chocolate Almond Butter Pies.

by Filed Under: Desserts, Easter, Holiday, Holiday Baking Ideas, Nuts, Party Foods, Snacks, Thanksgiving, Valentine's Day, Vegetarian 5 Comments

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I don’t think there is anyone on the planet that doesn’t love the chocolate/nut butter combination.  I’ve been working on some Thanksgiving menu ideas, as I host this holiday each year, and wanted to make some fun – different than the typical apple or pumpkin pie, portion-controlled desserts.  This way people can try a variety of desserts without overdoing it and being riddled with the holiday food regrets.  Plus, mini food that is totally poppable (is that even a word? ~ well it is now) into your mouth makes it even better.  These can made with homemade crust or store-bought if you’re in a pinch for time.  Whip up really fast and can definitely be made a day or two in advance.

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— Knead to Cook

Pumpkin Almond Bars.

by Filed Under: Breakfast, Brunch, Cakes, Desserts, Fruit, Gluten Free, Halloween, Holiday, Holiday Baking Ideas, Nuts, Vegetarian, Wheat Free Leave a Comment

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Yet another recipe I’ve been dying to try ever since I laid eyes on it.  The original recipe is from  http://mywholefoodlife.com/2013/10/09/pumpkin-pecan-caramel-bars/ however I adapted it a bit to suit my family and their preferences.  The bars are super moist and delicious.  Pumpkin flavor is quite nice throughout.  My family eats these for breakfast, snack or dessert.  Will most definitely be making these again!  Please note my comments before diving into this yummy recipe.

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— Knead to Cook

Double Chocolate Zucchini Bread Bite Cookies.

by Filed Under: Breakfast, Brunch, Cookies, Holiday, Holiday Baking Ideas, Nuts, Party Foods, Snacks, Valentine's Day, Vegetarian 2 Comments

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If you’re like me, you have quite a collection of cookbooks.  I have those cherished ones that are all stained up from my relatives that they’ve passed down to me.  Those cookbooks that are gifts from family or friends and finally the cookbooks I buy.  I read them like a novel and scour each recipe.  I mark recipes I want to try and guess what happens?  I never get back to them.  So they sit, collecting dust on my bookshelf in my kitchen and taunt me.  So this weekend I pulled out three cookbooks and picked a few recipes to make.  Now keeping to my true fashion, I adapt, change and evolve the recipe to suit my needs or my family’s taste.  This recipe was no different.  It was inspired by The Sprouted Kitchen’s Zucchini Bread Bites.

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— Knead to Cook