Knead to Cook

Food & fitness obsessed girl.

Double chocolate Chobani muffins. Vegan. GF.

by Filed Under: Breakfast, Brunch, Desserts, Evolution Power Yoga 40 Days, Fruit, Gluten Free, Holiday, Holiday Baking Ideas, Muffins, Product Review., Quick Bread, Sponsored, Valentine's Day, Vegan, Wheat Free, Yogurt, Your Life Edit Foundations 2 Comments

Hello dear friends! A few years ago, I worked extensively with my favorite yogurt brand, Chobani but then I migrated to my plant-based diet. With that, I moved away from dairy based yogurt and that included Chobani. Well, much to my wonderful surprise, they reached out to me a few weeks ago asking if I would be interested in trying their new plant-based yogurt… ummm hell yes please & thank you! Well it arrived last week, amidst my crazy work schedule, and I couldn’t wait to try it & bake with it.

The yogurt and drinkable yogurts are coconut-based. They aren’t overly sweet yet perfectly balanced. The flavor options are heavenly and seriously, this is the best plant based yogurt I’ve eaten yet! They didn’t disappoint.

So today, being a day off, I jumped at creating a new recipe using their yogurt. First, the flavors are insanely awesome! I’m obsessed. Elated. In love. Smitten. You get the point. Then I baked this recipe up & the muffins are so moist and soft. Packed with healthy goodness. Seriously, these aren’t going to last very long. I hope you get to try these as soon as you locate some vegan Chobani in your area.

Ingredients:
Wet ingredients…
2 flax eggs (2 tbl ground flax meal plus 6 til water – mixed & allowed to sit for 8-10 minutes)
2 medium, spotty bananas
1 container of vanilla Chobani vegan yogurt
1/4 cup of maple syrup
1 tsp vanilla extract
Dry ingredients…
2 cups of oat flour, gluten free
2 tbl of raw cacao powder
2 tsp of ground cinnamon
1.5 tsp baking powder
1/2 tsp baking soda
1 pinch of salt (1/8 tsp)
By hand: Add 1/3 cup or more of vegan chocolate chips

Preheat your oven to 375 degrees. Spray your muffin wells or use liners. Into you stand mixer, paddle attached, add your flax eggs, bananas, Chobani yogurt, syrup and extract. Blend well. Then add your oat flour (blend oats in your blender until a flour is achieved), cacao, cinnamon, baking powder, soda and salt. Blend again until incorporated. By hand, blend your chocolate chips. Spoon into your prepared muffin pan. Bake for 16-18 minutes or until a toothpick inserted comes out clean.
Allow to cool completely for 15 minutes.


Drinkable and conventional dairy free yogurts are brand new from Chobani.


The yogurt I used in this recipe.


Thanks Chobani for sending me this epic care package. I wholeheartedly love this yogurt and plan on enjoying this often. I haven’t found this in any local stores yet but I’m keeping my eyes peeled.

-ox


— Knead to Cook

Vegan Eggnog Bread with a Spiced Rum Glaze.

by Filed Under: Breads, Breakfast, Brunch, Desserts, Evolution Power Yoga 40 Days, Holiday, Holiday Baking Ideas, Lucy Let's Go Post, Quick Bread, Snacks, Sponsored, Vegan 14 Comments

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Eggnog bread was a creation of mine from about 15 years ago-  long before I was plant based or an athlete.  Truth be told, it was my go-to holiday food gift for friends/teachers & neighbors for years.  Everyone I shared it with clamored over the flavor and moist texture of this treat.  Plus, it was a nice disparity from the sea of cookies everyone had in their kitchen.  You can find the original, vegetarian recipe here.

As time has passed, I’ll admit, I hadn’t made this treat in several years.  Going plant-based, I never quite found an equal counterpart to a traditional eggnog until now.  I’ve tried this recipe with several vegan eggnogs and I found success with most brands.  I’ve suggested the versions below, in the recipe, that worked best in my opinion.  I prefer to make small loaves for gifting.  They are the perfect size and let’s face it, most people are drowning in other holiday sweets & treats.  However, this recipe would work perfectly in a regular size loaf pan.

This recipe can be subbed out with traditional products like butter and eggnog but I wanted to take a healthier approach as much as possible while keeping with the integrity of my original recipe. I hope you give this recipe a try.  Also perfect on Christmas morning amidst the wrapping paper flying and children giggling for a fun and easy breakfast or brunch idea.

Happy holidays!

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— Knead to Cook

Dragonfruit Protein Smoothie. Vegan.

by Filed Under: Breakfast, Evolution Power Yoga 40 Days, Gluten Free, Smoothies, Sponsored, Vegan, Vegan proteins, Vitamix, Wheat Free 2 Comments

Happy August friends! Yes, I’ve been on a bit of a blogging hiatus lately since starting to work outside the home, taking my oldest back to college and training.  No excuses though, I’m back with a fun summery protein smoothie.  I love protein smoothies post training session or even for dinner with these very hot temperatures lately.  Great way to get your protein and fiber into your diet!  Plus this color?  I love it.  I will admit my smoothies are typically a lovely shade of green/gray due to all the veggies I pack in.  Fear not, these are veggie free but still so good for you.  Shall we get started?
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— Knead to Cook

S’mores Popcorn. Vegan. Gluten Free.

by Filed Under: 4th of July/Patriotic, Desserts, Gluten Free, Holiday, No bake/cooking required!, Popcorn, Snacks, Sponsored, Wheat Free 2 Comments

S’mores popcorn.

Hi friends!  I’m excited to say I’m starting the next chapter of my life, an exciting job I’ve been dreaming of for  along time.  With that being said.. I’m promising to posting one new recipe per week as I’m not ready to step away from blogging and enjoy the interactions with you all.  Recipe creation.  The creative outlet.  All of it.  I hope to still educate, share and inspire you in the kitchen to eat whole, real vegan foods.

This week’s recipe is a fun take on s’mores.  We’ve been in a serious Seattle-ish band of weather with quite a bit of rain.  S’more in our fire pit have been far and few between.  I thought this would be a super fun take on what we all love – popcorn, chocolate, roasted marshmallows and graham crackers.  You can make as much as you need, perfect for a party or movie night, and I promise… leftovers will not exist.  Even my 80 year old father devoured it!

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— Knead to Cook

Coconut Pineapple Smoothie Bowl. Vegan. GF.

by Filed Under: Breakfast, Brunch, Desserts, Evolution Power Yoga 40 Days, Fruit, Gluten Free, Smoothies, Snacks, Sponsored, Vegan, Vegan proteins, Vitamix, Wheat Free 2 Comments

Pineapple coconut smoothie bowl.  Originally, this bowl was just a tropical delicious breakfast.  Now, per my naturopath, I’ve been making these daily as a snack or even dinner.  My allergies are in full bloom, thanks tree mold, and she highly recommends that I eat pineapple daily…
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— Knead to Cook

Spring cleaning with OXO & Method.

by Filed Under: Going and Living Vegan, Life., Sponsored, Vegan Leave a Comment

Spring is FINALLY here & we’re enjoying some seasonal temperatures, opening windows and yes, cleaning out the staleness of winter.  I’m always excited to partner with OXO to highlight some of the newest products to help you easily clean and keep your home in order.  Today, I’m focusing on the kitchen with some great tools and some fun seasonal scented cleaning products from Method as well.

Large Sink Mat: Protects dishes from chipping and scratching. Designed to allow air and water to flow freely to discourage mildew build-up. It also saves food that flies off of my cutting board and prevents said items from falling down the drain!  That’s my favorite part to be honest.

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— Knead to Cook

Moroccan Roasted Carrots. Vegan. GF.

by Filed Under: Brunch, Gluten Free, Side dish, Sponsored, Thanksgiving, Vegan, Vegan proteins, Wheat Free Leave a Comment

Moroccan Roasted Carrots. Vegan. GF.

This was one of my favorite recipes I created back in the day for Lucy Activewear before they migrated over to North Face.  I wanted to get it back on my website so you all have it for reference.  This is the perfect spring dish.  Great side for your Easter brunch, dinner or for Passover.  We love making these for family dinners as well.

This recipe works beautifully with rainbow carrots that are popping up at all the farmer’s markets as well but avoid using the baby carrots.  For a more dramatic display, use a long rectangular platter and line each of the carrots up side by side.  I still swoon over this one & hope you do too.  

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— Knead to Cook

Popcorn White Chocolate Chip Bars. Vegan. GF.

by Filed Under: Desserts, Gluten Free, Halloween, Holiday, Holiday Baking Ideas, Party Foods, Popcorn, Snacks, Sponsored, Vegan, Vegan proteins, Wheat Free Leave a Comment

 

The best combination of flavors in a sweet treat maybe EVAH!  These popcorn white chocolate chip bars are super moist, crunchy and flavor-packed.  I used my favorite popcorn ever, Live Love Pop, and it was the perfect combination with vegan white chocolate chips.  I wanted to make something Bill could eat, which is why I used white chocolate chips and it’s perfection. Seriously.  Kids, adults & everyone in between loves these.  I can’t wait for you to give these a try!

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— Knead to Cook

Friday Favorite Products for January 2018

by Filed Under: Best Vegan..., Friday Favorites Series, Gift ideas, Health & wellness, Product Review., Sponsored, Vegan 2 Comments

For 2018 I’m re-instituting my favorites on my blog for easy reference (versus my Insta stories).  I’m all about improving my health naturally, boost my self care and improve my well being especially in 2018!  I hope you find some new product ideas or learn about product options that can add to your health and wellness this new year.

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— Knead to Cook

Loaded Baked Potato and Cauliflower Soup. Vegan. GF.

by Filed Under: Cheese, Gluten Free, Potatoes, Soups, Sponsored, Vegan, Vegan proteins, Vitamix, Wheat Free 31 Comments

Happy Monday my friends.  I know I’ve been a bit MIA lately but trying my best to heal and stay off my knee for hours on end in the kitchen. This week, I’m attempting to start cooking full time, recipe creation and blogging – with intermittent moments of icing.

Today I teamed up with OXO to share a yummy, healthy & filling recipe along with some incredible, yet basic kitchen tools every chef needs.  The recipe has been adapted from Healthyish to make it vegan.  I hope you enjoy this super easy recipe, that I might add, freezes nicely and is so comforting on these bone-chilling winter days.

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— Knead to Cook