Knead to Cook

Food & fitness obsessed girl.

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Vegetable Ribbon Salad with Citrus Vinaigrette. V. GF.

May 18, 2017 by Knead to Cook Filed Under: Brunch, Easter, Gluten Free, Raw, Salads, Side dish, Vegan, Vinaigrette, Wheat Free 1 Comment

 

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Summer has made an impromptu appearance this week with our 90+ degree temperatures.  Hotter temps drive me to eating lighter foods.  I’ve created many salads like this but it worth an update and share with you all here.

Parties, picnics, brunches and gatherings are all starting and my menu planning is in full swing.  This salad is so beautiful. Local farmer’s markets are brimming with rainbow carrots, beets, zucchinis…. pretty much any color veggie that you can slice on a mandoline or with a hand peeler will work in this recipe.  It can be prepped a few hours ahead of time and serves up beautifully without concerns of spoiling with the hotter temperatures.

I love pairing up salads like this with some rice or quinoa for a nice dinner idea as well.  Leftovers also make a tasty lunch the next day.  Hope you’re having a lovely day enjoying the sunshine and warmth.  Remember to hydrate!

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— Knead to Cook

Maille FlavorHero Dijon Recipes. Vegan. Gluten free.

April 6, 2017 by Knead to Cook Filed Under: Breakfast, Brunch, Condiments, Dips, Dressings, Gluten Free, Raw, Rubs, Salads, Sauces, Side dish, Snacks, Sponsored, Vegan, Vegan proteins, Vegetarian, Vinaigrette, Vitamix 4 Comments


Incorporating flavor into existing recipes or food preparation can seem daunting but going to back to basics can be quite impactful and so simple to do.  I’ve long loved Maille Dijon and have created many recipes using their flavorful Dijons.  And let me digress by saying not all Dijons on the market are created equal.  La Maison Maille has been producing for more than 267 years. The tradition is kept alive by the team of experts who create the products today, preserving the excellence that defines La Maison Maille in a continual quest for innovation and perfection. It is the attention to detail that sets La Maison Maille apart – the carefully selected ingredients, the nuances of the recipes, the expertise in the methods used and the elegant black and gold packaging.

Maille is currently running a Flavor Heroes Contest that you can enter.  All you need to do it tell them how you use a Maille product to enhance your favorite dishes and you can be featured in a recipe video along with winning  a 5 piece signature Le Creuset cookware.  Click here to enter!  And now let me share some ways I incorporate their products into 3 of my favorite dishes.

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— Knead to Cook

Cranberry Pomegranate Relish. Vegan. Raw. Gluten Free.

November 17, 2016 by Knead to Cook Filed Under: Breakfast, Brunch, Desserts, Evolution Power Yoga 40 Days, Fruit, Gluten Free, Holiday, Party Foods, Salads, Side dish, Thanksgiving, Vegan, Vegetarian, Vitamix Leave a Comment

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Cranberry Pomegranate Relish.

Thanksgiving is one week away.  ONE WEEK!  I cannot get my mind wrapped around it.  I’ve been working so much the past few weeks, I feel like this truly snuck up on me.  I’m starting to prep some dishes and this is hands down, one of the easiest and favorites.

Long gone are the days of that gross, canned cranberry sauce/gelatinous blob.  Creating homemade relish is super easy and takes just minutes. Seriously. Even if you hate to cook, think you cannot— this recipe is fail-proof!  Plus it isn’t sugar laden like most recipes.

Cranberry relish is great on salads, in smoothie bowls, burgers, sandwiches or wherever you need a fresh flavor punch with some texture.  Flexible recipe and this will keep in your fridge for weeks!
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— Knead to Cook

Triple Bean Salad. Vegan. GF.

November 1, 2016 by Knead to Cook Filed Under: Beans, Breakfast, Fitness., Gluten Free, Mexican, Running/Races, Salads, Snacks, Vegan, Vegan proteins, Wheat Free 17 Comments

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Happy World Vegan Day! I figured I better post a recipe today in honor of the day. Beans are such an integral part of a plant-based diet that this recipe, easy and beautiful as it is was perfect to share. This is one of those recipes to make on the weekend and have all week for quick lunches or side dishes for dinner. Even perfect for a savory breakfast alongside some scrambled tofu “eggs”.

Today I was reflecting on so many aspects of a vegan lifestyle. I’ve never taken the aggressive approach with friends of my blog/social channels. I firmly believe that each person’s journey must be respected. Personally, over the past year I’ve adopted a firmer stance of a vegan lifestyle not purchasing any items derived from animals. I’ve been selling all of my high-end, designer purses, shoes and accessories. I haven’t purchased any leather goods, including shoes etc. I make conscious decisions more so than ever. It’s a migration and not something that happens overnight. I’ve been very happy with the ever-expanding faux, vegan leather products carried at my favorite stores and love the MUCH lower costs associated with them!

With that being said… I just finished up cooking for my clients for the week. I’m looking forward to our trip this weekend (late anniversary jaunt) and will be sharing all of the fun with you on my social channels. So let’s get rolling on this super easy recipe… and how perfect will this be on your taco bar tonight?

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— Knead to Cook

Quinoa Summer Veggie Salad with Ginger Vinaigrette. V. GF.

August 1, 2016 by Knead to Cook Filed Under: 4th of July/Patriotic, Beans, Brunch, Gluten Free, No bake/cooking required!, Party Foods, Salads, Side dish, Vegan, Vegan proteins, Vinaigrette, Vitamix, Wheat Free Leave a Comment

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Happy August!  The summer is flying by.  School starts this month.  We’re prepping for that & submitting the last of our college applications.  Pure emotional roller coaster.  Last week was our first week without any swim meets during the work week.  It was nice to get back to cooking and having mostly everyone home for dinner in the evening.

As apart of my food prep each weekend I always make a large batch of quinoa and rice.  I opted to add a ton of our garden veggies to it for a filling and vitamin-packed salad.  My carnivores ate this salad as a side dish & the rest of us had this as a main.  Plus this salad is perfect for brown bagged lunches.  And because it has no dairy to spoil – a great option to take to a BBQ or potluck.
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— Knead to Cook

Leave the Sugar Alone to Improve Your Heart Health.

July 21, 2016 by Knead to Cook Filed Under: Breakfast, Desserts, Dips, Dressings, Health & wellness, Salads, Snacks, Sponsored, Vegan, Vegan proteins, Vinaigrette Leave a Comment

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You may already be aware of one hidden danger that maintaining a high sugar diet brings. All of those PSAs and commercials that you see on the television are enough to keep you checking your blood glucose levels periodically. However, they are not enough to get you to double check the sugar content in your meals. There are many people who regularly consume large amounts of sugar and are not aware that there are other major health risks they need to be on the lookout for, such as heart disease and obesity.

Sugar is a common ingredient that is found in many food products. Manufacturers use many different names for it on ingredient labels. If you are not very knowledgeable or careful, you could find yourself eating far too much of it without even knowing it. Check out the information below to learn how beneficial a low sugar diet can be for your heart health.

Stresses the Heart-
High blood glucose puts a lot of stress on your cardiovascular system. It causes your triglyceride levels to rise, your arteries to harden and shrink, and a significant decrease in healthy heart function, leading to an increased risk of heart disease and heart failure.

Causes Persistent Inflammation-
Inflammation is a state where there is swelling, infection, and possibly even pain. When you eat too much sugar, you elevate your blood glucose levels above the normal range. This causes the body to respond by raising your insulin levels in an effort to regulate your blood sugar. The damage that is caused by constant high insulin levels can wreak havoc on your cells and lead to your body attacking itself in an effort to correct the situation. This all leads to excess swelling in your cardiovascular system which can lead to blockages and strokes.

Increases Chances for Obesity-
Obesity is a health concern for many Americans. Overconsumption of sugar can lead to it. Some people who are overweight are just a few pounds away from being labeled clinically obese. This health concern is nothing to play with because it can cause your body to become insulin resistant, causing further damage your cardiovascular health.

Sugar may taste good and in some cases make you feel good, but those aren’t proper indicators you should use to assess whether or not something is healthy. You should also pay close attention to the sugar and carbohydrate content that is on the packaging of everything you eat. Don’t forget that carbs turn into sugar once they are consumed.

Excessive sugar consumption doesn’t just affect adults, it also affects children. 22 is the number of teaspoons that the average person eats on a daily basis. Ideally, you should aim to eat considerably less. Reduce your consumption of sugar to less than four to six teaspoons a day. However, many people for one reason or several others are not able to realistically do so. The ready availability of processed and junk foods makes it easy for people to overlook their health and resort to bad eating habits.

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Tips to Lower Your Sugar Intake-

Get your health checked frequently, especially if you are becoming more proactive about improving your eating habits. Don’t fall back to old eating habits if you are pressed for time and in search of something quick to eat. Upgrade your food selection and start eating foods from health-friendly manufacturers like Hampton Creek. Avoid processed foods and add more proteins, fiber, and water to your diet to help counteract the effects of any sugars you do ingest.

Eating sweets, in general can increase your cravings for sugar. If you can’t avoid sweets entirely, switch to using natural sweeteners like agave nectar and honey. Avoid products that have high fructose in them, it is just another name for sugar. Try to avoid alcohol as well. Alcohol is also a source of hidden sugar. Maintain a meal schedule. Eating regularly can help to curb your appetite and help you to avoid the urge to grab something sweet to eat in-between meals.

It is just as important for you to remain aware of the types of foods you are eating as it is for you to pay attention to what is in them. Everything that is marked healthy, natural, and organic is not. Educate yourself and research everything so you know more about the foods you are eating and how to better manage the amount of sugar you consume. Doing so can help you to improve your heart health and longevity.

Hope you all enjoyed this post and the health info.  Have a great night!
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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

Taco Bowls. V. GF.

June 14, 2016 by Knead to Cook Filed Under: Beans, Brunch, Dips, Dressings, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Mexican, Salads, Tofu, Vegan, Vegan proteins, Vitamix Leave a Comment

 

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Taco bowls are life.  I created this bowl for dinner last night because my oldest is obsessed with Chipotle. I made it vegan & gluten free and she devoured this after a very long day of training/swim practice and work.  It made my heart happy.  She even ate the dressing (surprise ingredients in there) and she NEVER eats dressing.  YES!!!

This recipe is totally forgiving.  Clean out your fridge and use what you have & love.  I prepped this ahead of time and it was ready to go as my family filtered in for dinner.  Leftovers are perfect for lunch the next day.  Low fat.  No oils.  Summer fresh!  This would be perfect for a beach day, picnic or to take to a pool party.   Now let’s get to it…
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— Knead to Cook

Raw Asian Chopped Napa Salad. Vegan. Gluten Free.

May 16, 2016 by Knead to Cook Filed Under: Appetizers, Asian inspired, Brunch, Evolution Power Yoga 40 Days, Gluten Free, No bake/cooking required!, Nuts, Raw, Salads, Vegan, Vegan proteins, Vinaigrette, Wheat Free 2 Comments

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I remember the very first time I had a similar salad and started my obsessive love for it.  My oldest was in grade school and I was chairing a teacher appreciation luncheon.  My friend Kelly brought a similar salad in and after lunch, we all sat down and ate some leftovers before cleaning up.  This salad was crunchy, packed with Asian flavors and filled with peanuts.  Everything that I love.  I’ve obviously adapted this salad over the years removing the chicken as my protein and just focusing on the veggies.  I make this salad on the weekends and we have it all week for lunches or sides with dinner. It’s great atop tacos for a crunchy element. It has such depth of flavor and I have yet to meet someone who doesn’t love it. Think of all the summer parties you’ll host or attend… this recipe is perfect!

You can easily chop all veggies prior to making this dish.  I make a big batch of the dressing and keep it in a lidded glass jar in my fridge.  The dressing works well to marinade tofu or tempeh.  It’s obviously great for other salads as well.  Super easy to make and the prep is in the chopping.  I hope you find this recipe as captivating as I do.  Ha.
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— Knead to Cook

Chickpea and Broccoli Rice Bowl with a Dijon Vinaigrette. V. GF.

April 14, 2016 by Knead to Cook Filed Under: Beans, Breakfast, Brunch, Dressings, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Running/Races, Salads, Sauces, Side dish, Vegan, Vegan proteins, Vinaigrette, Wheat Free, Your Life Edit Foundations 2 Comments

 

 

 

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I’m excited to share a nutritious, protein-packed dinner that you can make in under 15 minutes (with leftover rice or quinoa).  Every Sunday we make a big batch of rice or quinoa for a staple in the week’s dinner recipes and partly for our dog food that we make for our pups.  I always have plenty and this dinner came together so quickly on a fast-paced night. Everyone loved it and actually my husband has been eating leftovers for lunch ever since.  Would be great served warm or at room temperature.  Start thinking about summer parties and this one would be a winner!

Packed with valuable nutrition – this dish can be a side or served as a main dish.  I paired it with grilled tofu and it was so satisfying.
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— Knead to Cook

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