Running/Races Archives - Page 18 of 21

Veggie Burger. Vegan. Gluten Free.

September 30, 2014 by Knead to Cook Filed Under: 4th of July/Patriotic, Beans, Gluten Free, Party Foods, Running/Races, Vegan, Vegan proteins, Vegetarian, Vitamix, Wheat Free 2 Comments

Veggie burger. Vegan and gluten free by Knead to Cook.

Veggie burger. Vegan and gluten free.

Yesterday was my husband’s birthday. This was post 2 days after our anniversary and homecoming. It was a busy weekend. Because his birthday falls on a Monday, and we went out this weekend for our anniversary, he requested vegan burgers for his special dinner. Done! This burger is sturdy and more like it’s meat counterpart. You can even grill this burger without it falling apart – like many or most vegan burgers. This one is also packed with fiber and protein.
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— Knead to Cook

Cilantro Lime Tempeh Bowl. Vegan. Gluten Free.

September 24, 2014 by Knead to Cook Filed Under: Beans, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Mexican, Running/Races, Vegan, Vegan proteins, Vegetarian, Wheat Free 3 Comments

Cilantro Lime Tempeh Bowl | Knead to Cook

Cilantro Lime Tempeh Bowl

Okay just got the dreaded call that my hair appointment had to be rescheduled so I will take my extra free time and get my post up now instead of later. A little background… A few weeks ago I was blessed to make a connection with Smiling Hara Tempeh. It was instant love! No lie. I’m always so excited to connect with people who are passionate about healthy, good quality food. Since becoming a vegan 10 months ago, I’ve really found a love for tempeh (temp – pay). I love marinating, grilling, broiling or pan frying it in coconut oil. But my issue… finding good tempeh!

So the good folks at Smiling Hara sent me a care package and it arrived while I was in Texas. I opted not to marinate this first dish because I really wanted to taste the actual product. I went with the original soy product in this recipe but will be featuring other variations that they sell in future recipes. This recipe is super easy and I was so impressed with the flavor! Most grocery stores only sell one brand, which is quite bitter to me – this tempeh doesn’t have that annoying bite. Okay so let’s get onto this recipe…
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— Knead to Cook

Easy Homemade Beet Chips.

September 9, 2014 by Knead to Cook Filed Under: Appetizers, Brunch, Fitness., Gluten Free, Homemade Chips, Party Foods, Running/Races, Side dish, Snacks, Vegan, Vegetarian, Wheat Free 3 Comments

Beet chips | By Knead to Cook

Do you love beets? Many years ago I wouldn’t touch them with a ten foot pole! Now, I’ve grown to love them. I eat them roasted to raw and pretty much consume them daily. I like to shred many of them in my food processor and keep them for salads, add to smoothies… just eat them out of the bowl. So I thought I would make some chips for my kids – who aren’t fond of regular roasted beets. When I crisp them up and they seem to eat any veggie possible. I love it. I love using olive oil or truffle oil on these for a deeper, more intense flavor.

Bowl by Dylan Kendal.
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— Knead to Cook

Pumpkin Peanut Stew. Vegan. Gluten Free.

September 3, 2014 by Knead to Cook Filed Under: Beans, Evolution Power Yoga 40 Days, Gluten Free, Holiday, Indian-inspired., Nuts, Running/Races, Soups, Vegan, Vegan proteins, Vegetarian, Wheat Free 1 Comment

Pumpkin Peanut Stew. Vegan. Gluten Free by Knead to Cook.

Pumpkin Peanut Stew. Vegan. Gluten free.

On a pumpkin kick here in my kitchen. It’s September… it’s pretty much my ritual. I made this stew for my husband and I to have all week (vegan and gluten free) in my cooking frenzy yesterday and the day and my ingredient list got ahead of me and I was missing some black beans for a taco recipe I was going to whip up for the rest of the family. We all ended up enjoying a bowl of this on a stormy night. Everyone enjoyed it tremendously… I’m convinced you can get any kids to buy in when peanut butter is involved. It would also be delicious served over toasted quinoa, rice or your favorite pasta as well.
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— Knead to Cook

Vegan Red Bean Balsamic Chili.

August 26, 2014 by Knead to Cook Filed Under: Beans, Gluten Free, Mexican, Running/Races, Soups, Vegan, Vegan proteins, Vegetarian, Wheat Free 3 Comments

Vegan red bean chili by Knead to Cook.

Vegan Red Bean Balsamic Chili. School started and I feel compelled to make chili. I know, summer isn’t over yet but fall is on my mind. We have been blessed with such beautiful weather this summer. The last few days had a nice chill in the morning and in the evening – which justified this meal as I type this and the 90 degrees are headed into PA.

So now that everyone is back to school, I try to find a new routine. Plus reclaim my house after a crazy-busy summer. I spent the day cleaning, cleaning and oh yeah more cleaning. I had this dinner made by 11 am, much as my husband predicted. Laundry done. Grocery store shopping completed and the dogs walked. Felt good to be productive. Remember how that feels? Summer just doesn’t allow for that.
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— Knead to Cook

How to prepare tempeh.

August 20, 2014 by Knead to Cook Filed Under: Brunch, Fitness., Gluten Free, Running/Races, Vegan, Vegan proteins, Vegetarian, Wheat Free 6 Comments

How to prepare tempeh by Knead to Cook.

It’s been one of those foods that I love when I go out to vegan restaurants but just couldn’t get as tasty at home. Tempeh is made from soybeans. Quite popular throughout the world but gaining more popularity in the U.S. Tempeh is packed with manganese, protein, fiber, phosphorous, B2 and magnesium – so a nutritional powerhouse of sorts for vegans and vegetarians alike. It’s a firm texture and is so versatile – absorbing spices and marinades alike. But don’t let it scare you… it’s easier to cook than you may think.

So over the last year I’ve asked friends how they cook it. I’ve gotten a wide variety of answers and suggestions, all of which I tried but never loved. Trial and error. Soybeans to me have a bitter bite that I just don’t favor. But it bothered me how much tastier it was in restaurants and I started on my mission to make it palatable, if not wonderful at home. My husband and I both love tempeh… and were both thrilled with this recipe. I hope you give it a try.
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— Knead to Cook

Cauliflower Rice Almond Chickpea Salad.

August 3, 2014 by Knead to Cook Filed Under: Beans, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Nuts, Running/Races, Vegan, Vegetarian, Wheat Free Leave a Comment

Cauliflower Rice Almond Chickpea Salad by Knead to Cook.

Cauliflower “rice” almond chickpea salad that is vegan and gluten free. Meatless Monday, packable lunch or side dish idea.

So happy to be back from vacation. We so needed a break from the summer routine, swimming, tennis and day-to-day duties. Exploring another country was a lot of fun and I always love learning another language. I enjoyed so much vegan cuisine along the way and takeaway so much inspiration from pretty much everything we experienced. I was thrilled to still train while on vacation, it’s a sanity thing for me. Not that I don’t love my family but everyone in one hotel room all week together – this girl needed a bit of sanity time.

We arrived home late Friday and that evening was filled with laundry and decompressing. Saturday Bill and I got back to our routine of hitting up the farmer’s market early and just walking around downtown. Stocked up on lots of goodies and enjoyed our fur babies with some lovely walks. Sunday, we decided to drive out to an Amish area and ride our bikes. We got up nice and early (5:30 am), loaded the bikes up and headed out. We rode our furthest distance yet – 31 miles! This is huge for me considering I just started riding about 1.5 months ago. This was my third ride clipping in. Now, Bill told me this was a “rolling hills ride”. Ummmmm yeah, NO! It was totally uphill the entire time. Okay, I may exaggerate a bit but holy hills man my legs were ON FIRE! I did manage to ride through a covered bridge which left me with a bit of pause before I entered – seeing the open slats in between the wood and considering how thin my road bike tires are (insert here: tire stuck, me flying off my bike fear) oh and the Jetta that couldn’t wait for me to ride through alone… Survived that. Lots of horses and buggies carrying the Amish off to church. Lots of horse reminders on the road to dodge. Cows grazing. Sheep. Pigs. Goats. I saw it all, loved it all. Overall, my speed was good- according to Bill and I don’t care because I didn’t fall (yay) and again – further distance yet!

Post ride we came home and took the dogs for a walk. I whipped this dish up to eat this week. I’m having my 3rd surgery on my finger Tuesday. Bone fusion and pins. Lots of paranoia after last year’s debacle when I got a staph infection. So prepping food that I can grab easily while my hand is splinted. I also can run for two weeks – however walking has been given the green light. My doc also thought my bike in a trainer would be good. Praying that’s so! So if I’m a bit MIA – you know why.
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— Knead to Cook

Cherry Sage Toasted Quinoa.

July 24, 2014 by Knead to Cook Filed Under: Appetizers, Evolution Power Yoga 40 Days, Gluten Free, Nuts, Party Foods, Running/Races, Salads, Side dish, Vegan, Vegetarian, Wheat Free 4 Comments

Cherry Sage Toasted Quinoa by Knead to Cook

After a busy morning and what seemed to be endless doc appointments, I was thrilled to get home and cook something and wait for it…. blog about it! Seems like a rare event lately. Summer is just so hard with crazy schedules. My day started out with an early doc appointment so I got an early workout in – 4 fast miles (see below) and then weights. After that was swim, tennis and then the orthodontist. Running lunch/dinner to my daughter who is lifeguarding all day… does this sound familiar? Well swim season ends Saturday (my daughter qualified for a championship meet in backstroke) and after that – we are on vacation! I cannot wait to breathe for just a moment in time.

This afternoon is quiet in my house. I wanted to whip something up with all of the cherries I’ve been buying ($1.99 lb) and I cannot resist! I thought this recipe sounded perfect and it turned out so good… I keep sampling it and need to stop! I have a food problem, actually, I have an eating problem. I cannot stop! Would make a great breakfast – yes, just add a touch of maple syrup or you can eat it for lunch or as a side for dinner.

Okay so without further adieu…
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— Knead to Cook

Strawberry Salsa. Vegan. Gluten Free.

July 16, 2014 by Knead to Cook Filed Under: Breakfast, Brunch, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Mexican, Raw, Running/Races, Snacks, Vegan, Vegetarian, Wheat Free Leave a Comment

Strawberry Salsa by Knead to Cook. Vegan. Gluten Free.

Strawberry salsa is vegan, gluten free and screams of summer! I could eat salsa day and night. I eat it right out of the bowl, with taco chips or on my favorite spoon – displayed here. Ha! We had our last regular season swim meet last night during a lovely thunderstorm and that ended (due to the weather) just before 9 so we missed Taco Tuesday. I make it a point to indulge my girl’s request for tacos each week. I know they will eat everything on their plate and that makes this Italian mama a happy girl.

This salsa is super easy to whip up and you can easily control the spice level. It’s colorful and eye-catching. Filled with vitamins and healthy carbs – providing lots of energy for the pool or the beach! Totally easy make-ahead recipe too!
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— Knead to Cook

Massaged Kale Salad. Vegan.

July 14, 2014 by Knead to Cook Filed Under: Evolution Power Yoga 40 Days, Gluten Free, No bake/cooking required!, Nuts, Raw, Running/Races, Salads, Side dish, Vegan, Vegetarian, Vinaigrette, Wheat Free 1 Comment

Massaged Kale Salad by Knead to Cook.

All hail the massaged kale salad. Kale has become increasing popular and trendy but this is one trend that nutritionally needs to stay around. The nutritional benefits to kale are astounding. Kale is low in calorie, high in fiber and has zero fat. Kale is high in iron. Kale is high in Vitamin K. Kale is filled with powerful antioxidants. Kale is a great anti-inflammatory food. Kale is great for cardiovascular support. Now I realize, despite all of those fabulous details, some people don’t particularly care for the harsher flavor of this green giant. Trust me, lover of kale or not, this recipe will make you love it more or enlighten you on the fabulousness of this green powerhouse.
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— Knead to Cook