Spinach, mixed berry, Chobani, raw milk smoothie.

This is a great way to sneak in some veggies into your kids without them having any idea!  This smoothie is so versatile.  Add what you have or prefer and make it your own.

Into the blender add a handful of spinach leaves, 1/4 to 1/2 c of Chobani vanilla Greek Yogurt, 1.5 c of frozen berries (you can use fresh) and a cup of milk (I used raw).  Blend until smooth.  If you need to add more milk b/c the smoothie is too thick, do so.  If it’s too watery, add a banana or flax seed meal.  I have also used an avocado, protein powder etc.  Again, use what you love and have on hand.

Serve in a fun glass with a straw and watch it disappear!

— Knead to Cook

Herb Popovers.

There isn’t much I need to say about this recipe but… delicious!  You can make popovers in a muffin pan or if you have a popover pan – they are even better!

4 large eggs at room temperature (this is a must)
1.5 c of low fat milk
1/2 tsp of salt
1.5 c of all purpose flour
1 tsp of Italian seasoning (you can use whatever seasonings you would like)
3 tbl of melted I Can’t Believe It’s Not Butter or regular butter

Preheat the oven to 450°F. Position your rack on the lowest shelf because they rise quite a bit.  Spray your popover pan with nonstick spray.  In your blender beat the eggs, milk and salt together.  Then add the flour & seasonings.  Blend on high until frothy.  Add the melted butter.  Blend again on high.

Pour the batter into the muffin cups, filling them about 3/4th of the way.

Bake the popovers for 20 minutes and then turn the oven to 350 for an additional 12 minutes.  Do NOT open the oven door to peek at them while they bake.  Remove & stick the tip of a sharp knife into the top of each one to release the steam.  Serve immediately.

— Knead to Cook

Baked Kale Chips.


These are remarkably easy and so delish!  I know you might be reading this and thinking – no way but seriously give it a shot!  I got an entire bunch of organic kale at my local grocery store for $1.  I can’t resist and my girls love baked kale chips.

Start by washing the leaves.  Remove the back, hard spine.  I like to fold it over and run the knife up the edge of the hard stem.  Then tear the leaves into bite-sized pieces.  I give them a run through my salad spinner (washing and then dry really well).  Lay the pieces out on a cookie sheet and spray with a butter flavored Pam spray or mist with olive oil.  Sprinkle with salt or garlic/onion salt and bake. Bake at  350 for 10 -12 minutes.  Remove when crunchy but not burnt.

Serve immediately!


— Knead to Cook

Healthy Oatmeal Chocolate Chip Flax Cookies


These are my go-to cookies that I make each and every week.  I make some without chocolate chips for my husband, who has a cocoa allergy and the remaining part  of the batch is for everyone else.  They make a great after-school snack or just a quick treat without all of the guilt.  You can add dried cherries or cranberries to for a different taste.

1/3 c of all purpose flour, unbleached
1/3 c of whole wheat four
1.5 c of quick cooking rolled oats
2 tbl flax seed meal
1 tsp of baking soda
1/2 tsp of salt
6 tbl of I can’t believe it’s not butter
3/4 c packed light brown sugar
1.5 tsp vanilla extract
1 large egg
1/4 c of slivered, toasted almonds
1/2 c of dark chocolate chips or chunks

Preheat oven to 350°.  Lightly spoon the flours into dry measuring cups and level with a knife.  Combine the flours, flax seed meal, baking soda and salt.  Whisk to combine.  Then melt the butter (I do it in the microwave) and add the brown sugar.  Mix well.  Add the sugar mixture to the flour mixture and blend.  Add vanilla and egg.  Beat well.  Hand mix in the almonds and chocolate chips.

Using a small melon baller – drop cookies on to your cookie sheet leaving ample room around each one.  Bake for 11 minutes and remove from the oven.  Let cool on the baking sheet initially for 2-4 minutes then place on cooling racks to cool completely.  Store in an airtight container.



— Knead to Cook

Whole Wheat homemade pizza.


Every Friday, typically without fail, I make pizza for my family.  Everyone enjoys it and making it fresh is so much better than going out or delivery.  I put a healthier spin on it because I use whole wheat flour.  I’m a huge advocate of my kids participating in the kitchen – seeing how food is made and adding a bit of their own creativity to the mix.  If you prepare the dough… they can top it with whatever they like or just experiment with different seasonings, veggies etc.

    • Ingredients: 1 c whole wheat flour
      1.5 c all purpose flour
      1 (1/4 ounce) package active dry yeast
      1/2 tsp of sugar
      1/2 teaspoon salt
      1 cup warm water
      1 tablespoon olive oil
      cornmeal, for sprinklingDirections:Mix the sugar into the warm water. Stir to dissolve. Then sprinkle the yeast on top and let sit until foamy, about 10 minutes. Pour into your mixer bowl. Then add flour, salt and olive oil. Combine. Knead the dough (with your mixer attach the dough hook) for 8 minutes. Then place the dough in a bowl that has been sprayed with a nonstick olive oil spray. Let rise for one hour. Punch down. Then divide the dough in half. Turn out onto a flour surface and roll until you achieve the desired thickness. This crust is great rolled out really thin. Top with sauce and your favorite toppings. Sprinkle the cornmeal onto your peel before you place in the oven for easy sliding. Please note: I preheated my oven at 500 degrees for one hour with my pizza stone. I baked for 10-12 minutes. Keep an eye on it, of course so it you get the desired crunchiness that you prefer. If you don’t have a pizza stone, turn the temp down in the oven to 425 and prebake the crust for 10 minutes. Remove and then top with sauce/toppings. Return the pizza back to the oven for another 10-18 minutes.

— Knead to Cook

Jalapeño Cornbread.

I LOVE cornbread!  It is a must in my house when we have chili.  Tonight was no different.  I went with the spicy theme of the evening and added a chopped jalapeño to it.  It was a perfect compliment to the honey butter.

1 c of yellow corn meal
1 c of all purpose flour, unbleached
1/4 c of sugar
3 tsp of baking powder
1 tsp of salt
1/4 c of oil
1 c of low fat or non fat milk
1 egg
1 jalapeño, chopped

Preheat oven to 425 degrees.

In a dry mixing bowl combine, corn meal, flour, sugar, baking powder and salt.  Then add oil, egg and milk together.  Then blend with the dry ingredients.  Then add the chopped jalapeño.  Spray your pan with nonstick spray and pour the batter (it will be thick) into the prepared pan.  Bake for 20-22 minutes or until golden brown.  Let cool for 5-10 minutes then slice and serve.

— Knead to Cook

Crock Pot Tart Cherry & Apple Steel Cut Oats.


I love steel cut oats made in the crock pot.  I simply throw everything in before bed & have this wonderful breakfast all ready when we get back from our frigid run.  This recipe is so flexible. You can use what you have in your pantry, as I do each time I make steel cut oats.

I use my small crock pot but if you don’t have one, the larger model is fine.


Non stick butter spray (I use Pam)
1 cup of steel cut oats
3 cups of cherry cider (I use Trader Joe’s) but you can use apple juice, cider, cherry juice
1 cup of water
1 cinnamon stick
1/2 teaspoon ground cinnamon
1 pinch of salt
One apple, cored and chopped into bite-sized pieces
1/4 cup of dried tart cherries (raisins or other dried fruit will work beautifully too)


Spray the insert to your slow cooker then add all of the ingredients.  Stir gently. Cover and cook overnight on low.  I normally make this around 8 pm and eat around 6-6:30 am.  I like to remove the lid of the slow cooker for about 10 minutes prior to serving – helps release the condensation that’s built up.

Top with your favorite nuts, chia seeds, honey, brown sugar, agave… whatever you like!  My daughter gobbles this up in the morning.  Great way to start your day off :)

— Knead to Cook

Vegetable Minestrone.

My dear friend Regina bought me Todd English’s Cooking in Everyday English cookbook for my 40th birthday.  This recipe is adapted from his Fava Bean Minestrone.  I served this in sourdough bread bowls and it was fabulous!  Kids & adults enjoyed it & I love that it’s veggie-packed!  Great winter meal :)

1 c of diced carrots
1 c of chopped onion
1 c of chopped celery
1/4 c of olive oil
4 oz of pancetta (to make this vegetarian, omit this ingredient)
8 c of chicken stock
3 tbl of Italian Parsley
1 tsp of fresh Rosemary
2 tbl of chicken Better than Bouillon
2 c frozen lima beans
2 c of peas
1 c of baby spinach
2 – 16oz cans of drained and rinsed chickpeas
Salt – 1 tsp
1 tsp ground black pepper

Sauté the first three ingredients in a Dutch oven in olive oil over medium heat for 8 minutes.  Add pancetta; sauté for 7 minutes or until crisp.  Add chicken stock and next three ingredients.  Bring to a boil; reduce heat and simmer covered.  I let this simmer for 4 hours.    A half hour before serving, add lima beans, peas, spinach, chickpeas, salt and pepper.  Taste and adjust spices.

The spoon was made by a very talented friend Carrie.  Click the link below for her website.


— Knead to Cook

Chobani Guacamole

This recipe is one of my favorites for sure!  I love Chobani & the protein it adds to any recipe.  It also extends the avocado, especially when they were priced well over $2 per.  I’m estimating amounts, again, add more of what you love & less of what you don’t care for.  Make it your own!

2 large avocados
1/2 c of plain, non fat Chobani yogurt
4 garlic cloves
1 jalapeño
3 tbl of fresh lime juice, 1 tbl reserved to be used if needed
1 handful of cilantro leaves, washed and dried
Cayenne pepper
Salt and pepper
1/3 c of cherry tomatoes, quartered

In your food processor blend garlic and the jalapeño.  Once finely chopped, add the remaining ingredients except for the tomatoes until creamy and well blended.  I start with 2 tbl of lime juice and add the 3rd if I need the guac to be a bit looser.  Add the spices as you prefer.  We like it spicy, so I add about 1/2 tsp of cayenne.  I also add a few chopped jalapeño slices in to the mixture as well.  Add to a bowl and hand mix in the tomatoes.  Enjoy!

— Knead to Cook

Peanut Butter Granola Bars.


As most of you know, my husband and I are training for our second marathon.  This training program we are utilizing is totally different than the first and it is daunting to say the least.  With all of the running, we eat a lot.  I’m always looking for great, low sugar options that are high in protein.  He is also, allergic to chocolate, so when making recipes, that is a concern.

Every morning, Bill eats something before our run.  I eat nothing.  I know this isn’t good.  But with short or medium runs, it never bothers me.  Tomorrow we are slated for a15 miler and I know that my ways need to change and I need to start adding fuel before we head out.  We also run super early… so I’m not in the mood to be whipping up any kind of breakfast at 5 a.m.  Last time we trained, I would eat a tablespoon of peanut butter, a bite of a banana and have my gel for my runs.  Today I thought it would be fun to whip up a low sugar bar that we can both eat prior to heading out the door.  This turned out to be perfect and I made half with chocolate chips (for myself and my girls) and half w/o for Bill.


4 cups instant cooking rolled oats
3 tablespoons chia seeds
2 tbl of flax seed meal
1 or 2 pinches of salt
1/2 c peanuts, chopped
1/2 c agave syrup
1/4 c of raw honey (you can use regular honey as well)
1 c of natural peanut butter, melted in the microwave
1/3 c of dark chocolate chips

Preheat over to 350 degrees.  In a your mixing bowl with the paddle attachment, mix the oats, chia. flax, salt and nuts.  Then add the agave & honey.  Mix until combined.  Add melted peanut butter.  If using chocolate chips, add them until incorporated.  If your mixture doesn’t seem moist enough (try pinching it in between your fingers to see if it sticks together) – add a tsp of agave or honey until it reaches the right consistency.

Spray non stick spray in a 13×9 glass pan.  Pour the prepared ingredients into the pan and flatten with the back of a wooden spoon until flat.  Bake for 25 minutes or so, until golden.  Remove and cool for 30 minutes then cut into bars.

— Knead to Cook