Salads Archives - Page 4 of 7

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

Garlic Basil Three Bean Salad. {vegan} {gluten free}

June 11, 2014 by Knead to Cook Filed Under: 4th of July/Patriotic, Brunch, Evolution Power Yoga 40 Days, Gluten Free, No bake/cooking required!, Party Foods, Running/Races, Salads, Vegan, Vegetarian, Wheat Free 1 Comment

Happy Summer! Are your kids out of school yet? I had my youngest finish last week – with all A’s and one B+ (happy mom) and my high schooler finish her exams on Monday morning. Summer has arrived and I always have this weird apprehension having everyone home and the barrage of weird schedules take over. I’m an admitted control freak and when they’re in school, I have said schedule down pat. Now, we need to re-adjust and figure it all out. And my oldest is working now and my youngest has decided to take on two other sports and not swim. My only static schedule is my 5 am workouts. My sane time. It allows me some time for myself and to come home and refuel before the craziness ensues. My summer confession!
I feel neglectful of my blog adjusting to our new schedule. Prepping for my new fridge to arrive (which for some reason made me nest and clean my kitchen incessantly for hours) and then restocking that. My youngest is away this week. Time just seems to be flying by. Okay so I’m reigning it in today… new tasty summer recipe on board.

Okay so you’re at a summer picnic and the buffet of salads are laid out before you. What do you gravitate towards? I admit, I’ve never been into creamy salads (I never liked mayonnaise). I love bean salads! I recently had one at a swim meet that was so shockingly good I thought I would whip up my own version. Beans are an awesome way to get protein v. traditional sources. This recipe is so easy to make and only gets better when it marinades in the fridge for a day or two. My husband and I would eat this for dinner and for the rest of my family, I would serve it as a side dish. Easy and perfect summer dish. And use fresh herbs from your garden for extra summer freshness. You can sub out the basil for parsley or cilantro.

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— Knead to Cook

Infusing water and a Cuppow Giveaway!

June 10, 2014 by Knead to Cook Filed Under: Beverages, Desserts, Dips, Fruit, Giveaway!!!, Gluten Free, Nuts, Pasta, Salads, Salsas & Guacamole, Vegan, Vegetarian, Vinaigrette, Wheat Free, Yogurt 18 Comments

As the temperatures start creeping up and the humidity rises, my consumption of water goes through the roof. Especially if you workout or work period outside – you need to be hydrating throughout the day. Water makes up approximately 70% of your body! Think about that… as most of us probably don’t drink water I wanted to pose some food for thought. Drinking more water will:

Flushes out toxins and waste through urination and sweat.

It improves your complexion – hello radiant glow!
Increases energy! Also helps you focus. Your brain is mostly water… hydrate it for better concentration.
Maintains regularity and prevents constipation.
Water removes by products of fat, reduces hunger (many times you aren’t hungry you are just thirsty) and helps boost metabolism. Always drink a nice big glass of water before you eat.
Naturally helps reduce headaches – as many are caused by dehydration.
Drinking plenty of water helps joints and muscles lubricated for less joint pain or strain.

Most people complain that water is boring but it doesn’t have to be! Adding fruit, vegetables, herbs and spices to water and refrigerating overnight can spark up your bland water making it more tempting to guzzle more throughout the day.

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— Knead to Cook

How to build the perfect salad in a jar.

May 28, 2014 by Knead to Cook Filed Under: Beans, Evolution Power Yoga 40 Days, Gluten Free, Nuts, Salads, Snacks, Vegetarian, Vinaigrette, Wheat Free 3 Comments

Since I fell in love with Cuppow it has changed my life (well everyone I prepare food for in my family). I don’t share products unless I love them and I do LOVE this! This is also not a sponsored post just an fyi. This company is genius. You can put whatever in the bottom like yogurt putting granola in the top container, pasta salad in the bottom with dressing on the top, veggies and hummus, salad greens with dressing or nuts in the cup, soup in the bottom (you can reheat) with cheese or crouton in the cup. Whatever! The options are endless!

This post is how to build the perfect kale salad for lunch. Prep the day before and you will be good to go flying out the door for work in the morning. This was my husband’s salad. It stays perfect, not wilted or soggy because of dressing. It’s in one jar. Just bring a fork!
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— Knead to Cook

Chickpea Salad. {Vegan} {Gluten Free}

May 1, 2014 by Knead to Cook Filed Under: Beans, Brunch, Easter, Gluten Free, Nuts, Party Foods, Raw, Salads, Vegan, Vegetarian, Wheat Free 1 Comment

If you love tuna or chicken salad as a sandwich or on a bed of greens you’re going to need to try this one asap! I actually came up with an idea for this salad while running my half marathon on Sunday. I had two products that I really wanted to combine together both from Maille and I bamm! this came to me around mile 7. I whipped this up and have eaten probably half of it already. I needed to put it away to stop. I’m going to serve this tonight to my husband on a bed of mixed field greens which will make a lovely dinner. I had some on gluten free crackers for lunch. And admittedly, I ate some straight out of the bowl too! Pathetic, I admit. But packed with protein and flavor. So good!

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— Knead to Cook

Sriracha Dipping Sauce.

April 4, 2014 by Knead to Cook Filed Under: Appetizers, Brunch, Condiments, Dips, Easter, Fish, Gluten Free, Grilling/Rubs/Sauces, Mexican, Pork, Salads, Sauces, Seafood, Side dish, Snacks, Vegan, Vegetarian, Wheat Free Leave a Comment

I’ve developed a fond love of cashew cream as of late. It’s incredibly easy to whip up and is one of the most versatile concoctions you can have in your kitchen. From adding maple syrup for sweet recipes to Sriracha sauce for hot and spicy. Use this as a substitution anywhere you use heavy cream. It’s perfect for anyone who is lactose intolerant because it has no dairy. The cream is actually made from cashews. 100% vegan. Gluten free. I love sharing fun, easy and super simple recipes with you. This one is perfect!

I served this up as an appetizer with fresh veggies – English cucumbers, raw asparagus, jicama and carrot sticks. My kids were also dipping pretzel crisps in it. Perfect for the Sriracha lover!
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— Knead to Cook

Cashew Cream Dijon Sauce, Dressing, Dip.

March 20, 2014 by Knead to Cook Filed Under: Brunch, Condiments, Dips, Easter, Evolution Power Yoga 40 Days, Gluten Free, Grilling/Rubs/Sauces, No bake/cooking required!, Salads, Sauces, Vegan, Vegetarian, Wheat Free 2 Comments

Today I made a batch of cashew cream and coincidentally roasted about 4 lbs of golden beets that I scored at the grocery store (rare gems that they are). I am a huge beet fan. I love red, candy cane and golden beets – with the latter being my favorite. So while they cooled, I sat thinking that I need to make a sauce to top these (my standard is some aged balsamic) and immediately came up with this recipe. I will now admit that I think I ate about 2 lbs of the beets for lunch with the sauce because it was SO GOOD! Seriously, I’m counting the minutes until its socially acceptable for me to gorge myself of the remaining beets and sauce. You have to try this! No other words necessary.

Additional uses for this sauce: Salad dressing, vegetable dip, toss with pasta, top chicken, pork or fish or as a sandwich spread. Totally vegan.
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— Knead to Cook

Warm black truffle brussels sprouts salad.

January 23, 2014 by Knead to Cook Filed Under: Brunch, Easter, Evolution Power Yoga 40 Days, Gluten Free, Nuts, Salads, Side dish, Vegan, Vegetarian, Wheat Free Leave a Comment

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

Black Rice Salad with Pineapple and Cilantro.

November 14, 2013 by Knead to Cook Filed Under: Brunch, Evolution Power Yoga 40 Days, Fruit, Holiday, Salads, Side dish, Vegan, Vegetarian, Vinaigrette Leave a Comment

I was meandering through the organic, gluten free section of my grocery store yesterday and stumbled up on this little treasure. Black rice. Hmmm… looks interesting enough. Gluten free. Good nutritional profile. I was sold! Plus I thought my family would be intrigued as well and they were. Especially when they all tried identifying what they thought it was… black quinoa? No. It’s too big. No one guessed black rice but everyone loved it.

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— Knead to Cook

Quinoa Wheat Berry Very Veggie Salad with a Dijon Vinaigrette.

October 25, 2013 by Knead to Cook Filed Under: Brunch, Evolution Power Yoga 40 Days, Salads, Side dish, Snacks, Vegan, Vegetarian, Vinaigrette 2 Comments

I haven’t eaten meat in about 6.5-7 months. I enjoy salads for dinner because they are relatively light but packed with vitamins/protein. I whipped up a big batch of this salad that works for me for lunch or dinner and as a side for my carnivore family. This recipe, like most of mine, is very flexible and can be made to suit your taste or what’s in your refrigerator. I added the veggies I had but would vary that week to week. Also using roasted veggies would also be wonderful. This salad is perfect served at room temperature or straight out of the refrigerator. Perfect for your holiday buffet.

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— Knead to Cook