Knead to Cook

Food & fitness obsessed girl.

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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

Raw peanut butter cookie bars. Vegan. GF.

July 28, 2016 by Knead to Cook Filed Under: Breakfast, Brunch, Desserts, Gluten Free, Holiday, Holiday Baking Ideas, Nuts, Party Foods, Raw, Snacks, Vegan, Vegan proteins, Vinaigrette, Vitamix, Wheat Free 2 Comments

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I have been making my PT a different healthy snack every time I have an appointment.  I made these yesterday with pantry items I had on hand.  I’ve made these in small cookie form and yesterday I opted to make them in bar form.  They came out great & were incredibly flavorful.  Sweet & salty.  Seriously the best combination. Keep these in the freezer and pop them on your oatmeal, when you need a snack or atop of your favorite vegan ice cream.  You can even stack these for a cookie ice cream sandwich… oh the possibilities 😉

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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

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

Avocado Cilantro Taco Sauce. V. GF.

March 31, 2016 by Knead to Cook Filed Under: Appetizers, Brunch, Condiments, Dips, Dressings, Evolution Power Yoga 40 Days, Fruit, Gluten Free, No bake/cooking required!, Nuts, Running/Races, Salads, Salsas & Guacamole, Sauces, Side dish, Vegan, Vinaigrette, Vitamix, Wheat Free Leave a Comment

 

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Yep.  It’s not Taco Tuesday yet hump day. I know but don’t really care because I’m in a mood for tacos.  Truthfully, I’ve been craving avocados a lot lately.  So tonight we will have walnut meat (recipe coming) tacos with this sauce that will have you drooling at first bite.  Avocados: provide nearly 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins, and folic acid. They also act as a “nutrient booster” by enabling the body to absorb more fat-soluble nutrients, such as alpha and beta-carotene and lutein, in foods that are eaten with the fruit. They are a powerhouse and really should be consumed every single day in my humbled opinion.

This chunkier sauce can be made spicy, medium or mild.  Can be thinned out for a dressing for salads.  It serves as the perfect dip in lieu of your typical guac.  Heavenly… period.  And the best part – whips up in seconds.
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— Knead to Cook

Garlicky Kale. Vegan. GF.

January 4, 2016 by Knead to Cook Filed Under: Breakfast, Dressings, Evolution Power Yoga 40 Days, Fitness., Gluten Free, Running/Races, Salads, Side dish, Sponsored, Vegan, Vegan proteins, Vinaigrette, Vitamix, Wheat Free 4 Comments

Garlicky Kale. Vegan. GF.

Garlicky Kale. Vegan. GF.

If you’ve ever had the wonderful opportunity to eat Whole Food’s garlicky kale – chances are you were in love at first bite.  It’s the stuff kale lovers dream of… seriously.  I’ve been making this recipe for the past three years of being vegan.  I make it each week and keep it stashed in my fridge when hunger hits or I need a side dish in a hurry.  It isn’t for the faint of hearts however, mandatory garlic lovers only.
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— Knead to Cook

Balsamic Orange Marinated Tempeh. Vegan. Gluten Free.

October 12, 2015 by Knead to Cook Filed Under: Beans, Fitness., Gluten Free, Running/Races, Vegan, Vegan proteins, Vinaigrette, Wheat Free Leave a Comment

Balsamic Orange Marinated Tempeh. Vegan. Gluten Free.

Balsamic Orange Marinated Tempeh. Vegan. Gluten Free.

Do you ever marinade your choice of protein and forget about it?  That’s what I did with this tempeh.  I sliced it up and made a new marinade and put it in my refrigerator door and forgot about it.  For days.  So last Taco Tuesday I remembered that I had it and opted to make it as our vegan protein.  The marinade was lovely and I wanted to share it all with you.  This recipe  would work out great with tofu (once you’ve pressed the water out of it).

And my apologizes for not posting a lot last week.  Part of being a recipe creator/blogging is creating recipes for companies that I may or may not be able to share on my personal blog.  That was pretty much all of last week along with recovering/learning to walk again etc. from my ultra.  Okay enough gibberish… onto the recipe.
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— Knead to Cook

Tahini Dressing and Kale Salad. Vegan. GF.

September 28, 2015 by Knead to Cook Filed Under: Brunch, Dressings, Fitness., Gluten Free, No bake/cooking required!, Nuts, Running/Races, Salads, Vegan, Vegan proteins, Vinaigrette, Your Life Edit Foundations 2 Comments

Tahini Dressing and Kale Salad. Vegan. GF.

Tahini Dressing and Kale Salad. Vegan. GF.

Another Monday back again.  I hope you’re caffeinated and that your week has started out on the right foot!  Yesterday was our 19th wedding anniversary.  We managed to celebrate all weekend long and it really was so nice.  Simple things like going to breakfast together. We took walks with the dogs.  It was just really nice to spend alone time together.  Plus our 14 year old started her first “official” job on Saturday and that made her and us very happy.

I did spend some time in the kitchen yesterday and whipped up one of our favorite salads and dressing.  I realized I had never shared it on my blog so I thought it would be perfect to share today for Meatless Monday.  You can pair this up with your favorite protein, I typically do tofu or tempeh.  Yesterday I just added nuts for protein and I was filled for hours.  It’s so good and the trick to making the rough textured kale nice and palatable.
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— Knead to Cook

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