Knead to Cook

Food & fitness obsessed girl.

The easiest mushroom bacon. Vegan. Gluten free.

by Filed Under: Breakfast, Brunch, Gluten Free, Salads, Side dish, Snacks, Soups, Vegan, Vegan proteins, Wheat Free Leave a Comment

Apparently today is both national sweet potato AND chili day.  Figures, I go ahead and share a mushroom bacon recipe.  My luck… a day late and a dollar short.  (insert smirk)

Now onto this recipe.  I’ve vacillated on this pic.  I love it, I hate it.  Regardless, these babies were gone within minutes.  Let me begin by telling you that I hate mushrooms.  The texture.  The flavor.  No. Just no!  Well, that is until we are out eating vegan and mushroom bacon keeps popping up & I realize how much I love it.  So here is my super easy, crazy tasty and no weird texture mushroom bacon recipe.  I hope you leave your fear of the fungi at the door and give this recipe a whirl.  Okay, let’s go!
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— Knead to Cook

Spicy Beet Ketchup. Vegan. Gluten Free.

by Filed Under: Brunch, Condiments, Gluten Free, Holiday, Sauces, Side dish, Vegan, Vegan proteins, Vitamix, Wheat Free 4 Comments

If you’ve ever eaten at By Chloe, you’ve had the pleasure of trying beet ketchup.  I had never even heard of it prior to eating at Chloe’s restaurant but once taste… and Bill & I were head over heels.

So that’s where the inspiration for this yummy recipe started.  I researched several recipes online and this was the final creation.  Pretty easy.  I also went the spicy route but you can easily omit if you don’t prefer spice.  This ketchup is perfect with roasted veggies, especially sweet potatoes!  My husband loved it on his vegan burger as well.

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— Knead to Cook

Easy Summer Quinoa and Chickpea Salad. Vegan. GF.

by Filed Under: 4th of July/Patriotic, Beans, Brunch, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Health & wellness, Nuts, Party Foods, Salads, Side dish, Vegan, Vegan proteins, Wheat Free, Your Life Edit Foundations Leave a Comment

 

Hi everybody!  It’s me the elusive foodie, runner (not running currently), absentee blogger!  I’m here!  Isn’t summer supposed to be oh-so-relaxing?  Yeah.  It isn’t.  At least for me.  In my defense, this post was to live yesterday but my MacBook hated my SD card with the images yesterday.  Had to run to Target to get a card reader to export my images of food long gone (yep, this dish is that good) so it worked.  Heres the post. Phew!

I know I’m tardy but LIFE IS CRAZY!  Seriously within the next month I think we’re home for only a few days.  Not all of us are gone thankfully so my house and dogs are taken care of but I hate living out of suitcase but I love to explore so we do all the things and embrace with grateful hearts.

So this sweet little recipe.  Perfect with leftover quinoa.  I’ve been crazily bumping up protein in my diet lately thanks to all of my weightlifting efforts at the gym.  Uses tons of fresh ingredients from your garden or the farmer’s market so it’s super cost effective.  Great for leftovers, lunches, BBQ’s, get-togethers etc.  Keeps perfectly in the fridge for a week.  My tip is to keep the vinaigrette separate and dress prior to serving. That way veggies stay crisp and lovely!  Okay, tons of cooking to do before we leave so I need to get my boo-TAY moving.

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— Knead to Cook

The best crispy mushrooms. Vegan. GF.

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


The best crispy mushrooms, really?  But let me share a little something with you all – I hate mushrooms.

I’ve been researching nutritional information on different foods, as I  normally do and I consistently come to the conclusion that I need to find a way to tolerate this weird textured fungus.  It’s all about nutrition with me.  If its void in a benefit…then why consume it?  Food is of course your body’s roadmap to how your cells respond, inflammation, energy source or just plain ole crap that harms your temple.  Remember, your body is your temple and you need to treat it right.  End of story.  Yes, a treat here or there is acceptable but on a daily basis the food you choose must be food that your body understands and knows unlike genetically modified crap out there.  Sorry to be harsh but it’s food now or medicine later.

Mushrooms are the answer.  Seriously.  But let’s get a bit of background.  Mushrooms are classified as vegetables in the food world, but they are not technically plants but belong to the fungi kingdom. Selenium, rarely found in fruits or veggies is found in mushrooms.  It helps detox the liver and aids in detoxify some cancer-causing compounds in the body. Additionally, selenium prevents inflammation and decrease tumor growth rates.

High fiber diets, hello mushrooms, can aid in reducing type 1 diabetes. Has beta-glutan which aids in cholesterol reduction. Because of the fiber, your satiety level is higher leaving you filled for longer periods of time.  One cup has only 15 calories, 2.2 grams of protein and less than 2 grams of carbs.

Okay all the benefits but these babies have the weirdest texture, right?  Well by slicing them super thin… tossing them with really good spices and some other goodies… these little fungi crisped up perfectly and were the best salad, soup or mac n cheese topper out there!  Let’s get started…
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— Knead to Cook

Vegetable Ribbon Salad with Citrus Vinaigrette. V. GF.

by Filed Under: Brunch, Easter, Gluten Free, Raw, Salads, Side dish, Vegan, Vinaigrette, Wheat Free 1 Comment

 

IMG_9475

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

Red beans & rice bowls. Vegan. Gluten free.

by Filed Under: Beans, Brunch, Evolution Power Yoga 40 Days, Gluten Free, Mexican, Pressure Cooker, Side dish, Vegan, Vegan proteins, Wheat Free, Your Life Edit Foundations Leave a Comment

Red beans and rice. 

Happy Monday my friends!  After a lovely weekend of sleeping (I slept 30 hours between Friday night and Monday morning) I feel great.  I have no idea where that came from but my body/mind so needed it.  I hit the ground running today and was at the gym nice and early. In fact, after speaking to a trainer friend of mine… I bumped up all of my weights 10-15 lbs per machine and I killed my workout.

IT
FELT
SO
GOOD!

So back to the kitchen for menu prepping, client cooking and all things food.  I made this dish over the weekend and I was excited to share a super easy recipe that is perfect for week/leftovers for lunch or freezer for a future quick dinner on the fly.  I also love this for your taco bar on Tuesday!  It’s really easy to prepare and you can add or subtract your favorite veggies/spices etc. I’ve also made this with leftover quinoa for a hefty protein-punch!  Think about serving this with your favorite main protein, with tortillas, in a salad or alongside a tofu scramble!

Time to get started… happy new week!

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— Knead to Cook

Maille FlavorHero Dijon Recipes. Vegan. Gluten free.

by 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

Vegan Queso Dip. GF.

by Filed Under: Appetizers, Brunch, Cheese, Dips, Evolution Power Yoga 40 Days, Gluten Free, Mexican, Nuts, Party Foods, Raw, Running/Races, Side dish, Snacks, Vegan, Vegan proteins, Vitamix, Wheat Free, Your Life Edit Foundations 9 Comments

Vegan queso dip.  Are you planning your menu for your Super Bowl party?  Or you attending a party & need a recipe to take with you?  We will having an intimate little party with lots of yummy food – just the way I like it.  This week I’m sharing recipes for the big day that won’t blow your fitness/healthy eating.  My recipes are all super easy and most of the time with ingredients you have stocked in your pantry.  This recipe is everything.

When you migrate over to a plant-based diet, the main thing I struggled with was the lack of cheese.  I’m not a dairy/milk fan, could care less about missing bacon or hamburgers but cheese?  Yes!  I missed it.  Thankfully nowadays there are so many incredible nut-based cheeses to curb the cravings.  This dip is a spin on a classic party dish – queso dip. This dip can be incorporated into a 7 layer dip or like this, served straight up with veggies, lentil or tortilla chips.  It has a lovely smokiness & a bit of spicy kick.  Perfect paired with a cold beer for football viewing!
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— Knead to Cook

Instant Pot Mexican Taco Lentils. V. GF.

by Filed Under: Breakfast, Brunch, Gluten Free, Indian-inspired., Mexican, Pressure Cooker, Running/Races, Side dish, Vegan, Vegan proteins, Vegetarian, Wheat Free 3 Comments

Mexican taco lentils.

This week we weren’t able to partake in Taco Tuesday due to an away swim meet so Wednesday it was!  We aren’t fans of missing our favorite cuisine.  So Wednesday I had a much needed day off & was excited to create a meat substitute for our taco bar.  I took a traditionally Indian lentil and did a bit of Mexican fusion by adding salsa and roasted poblanos.  These lentils came out perfectly & cooking in the Instant Pot made this dish exponentially easier.

These lentils would be lovely as a side dish, atop a salad or mixed greens for lunch or straightaway with tortillas or naan.  Lentils are packed with protein, iron and potassium.  We also love lentils with scrambled tofu for breakfast.  Just some ideas to incorporate lentils into your menu.
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— Knead to Cook

Vegan Jambalaya. Gluten free.

by Filed Under: Beans, Brunch, Chili, Gluten Free, Mexican, Side dish, Vegan, Vegan proteins, Vegetarian, Wheat Free 4 Comments

Vegan jambalaya. Gluten free.

Happy meatless Monday friends! New week, new goals. This week I’m focusing on adding some additional running miles and keeping my eating super clean. What does that mean? Less processed foods (protein bars for me) when my RUNger hits and I’m too busy to stop cooking for clients to cook for myself. Funny how that happens. And tons more water early on in the day (avoiding late night potty trips disrupting my sleep).

I made this dish on Saturday and shared on Instastories/Snapchat & had about 35 requests for the recipe. I knew I better get on it and share straight away. This recipe is one of those flexible dump, one-pot recipe that covers veggies/beans and rice. This recipe can work for carnivores & vegans alike. Just add your favorite protein from tofu/vegan sausage or chicken/regular sausage to make it more substantial. Leftovers only get better as the flavors deepen and its great for quick lunch ideas or dinner. I also love this atop of my salad… as weird as that sounds. Leftovers would also be great on taco Tuesday!

Okay enough rambling… I have a ton of cooking to do so let’s get this recipe started.

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— Knead to Cook